IMPFP131 – Control shellfish meat extraction operations
Overview
This standard is about using machines to extract meat from shellfish. It includes the skills and knowledge required to start up, run and shut down the equipment used to extract meat, as well as being able to take appropriate actions should operating problems occur. It is also about working to organisational product specifications and production schedules.
You must be able to prepare for shellfish meat extraction. You must also be able to carry out shellfish meat extraction. You must also be able to finish the shellfish meat extraction process.
This standard is for you if you work in shellfish processing and are involved in the control of shellfish meat extraction.
Performance criteria
You must be able to:
Prepare for shellfish meat extraction
1. operate to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
2. check process specifications
3. set-up equipment according to specification
4. make sure that meat of required specification are available and fit for use
5. make sure that services meet requirements
6. start-up plant and check that it is running to specification
7. take action in response to operating problems
8. maintain communication
Carry out shellfish meat extraction
9. meet the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
10. supply machine with shellfish meat at specified rate and rotation
11. achieve the required output to the specification
12. remove any unwanted shell and debris
13. grade extracted meat according to specification
14. handle shellfish meats in a manner which maintains quality and condition
15. make sure the product is transferred safely to the next stage in the manufacturing operation
16. take action in response to operating problems within the limits of your responsibility
17. maintain communication
Finish extraction operations
18. meet the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
19. check the specifications to time shut down
20. follow procedures to shut down equipment
21. deal with items that can be re-cycled or reworked
22. dispose of waste material according to organisational procedures
23. make equipment ready for future use after completion of the process
24. maintain communication
25. complete all records
Knowledge and understanding
You need to know and understand
1. what the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions are and what may happen if they are not followed
2. the equipment required to extract shellfish meat
3. the principles of extraction process
4. how to prepare extraction equipment for operation
5. how shellfish is prepared for meat extraction and how failures in preparation can impact on the process of extraction
6. how to assess the quality of shellfish meat
7. how to present shellfish and how the quality of the meat will vary depending on presentation
8. how shell can contaminate shellfish meat and methods of control
9. how and why it is important to monitor the quality of extracted meat
10. how to identify extracted product which is appropriate for whole tail products
11. how to assess the quality of shellfish meat
12. how shellfish meat should be handled to maintain condition and quality
13. common quality problems and their likely causes
14. labelling and traceability relevant to the shellfish meat extraction
15. what action to take when the process specification is not met
16. how to dispose of waste and why it is important to do so
17. the limits of your own authority and competence and why it is important to work within those limits
18. what recording, reporting and communication is needed, how to carry this out and the reasons why it is important to do so
IMPFP131 – Control shellfish meat extraction operations
Overview
This standard is about using machines to extract meat from shellfish. It includes the skills and knowledge required to start up, run and shut down the equipment used to extract meat, as well as being able to take appropriate actions should operating problems occur. It is also about working to organisational product specifications and production schedules.
You must be able to prepare for shellfish meat extraction. You must also be able to carry out shellfish meat extraction. You must also be able to finish the shellfish meat extraction process.
This standard is for you if you work in shellfish processing and are involved in the control of shellfish meat extraction.
Performance criteria
You must be able to:
Prepare for shellfish meat extraction
1. operate to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
2. check process specifications
3. set-up equipment according to specification
4. make sure that meat of required specification are available and fit for use
5. make sure that services meet requirements
6. start-up plant and check that it is running to specification
7. take action in response to operating problems
8. maintain communication
Carry out shellfish meat extraction
9. meet the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
10. supply machine with shellfish meat at specified rate and rotation
11. achieve the required output to the specification
12. remove any unwanted shell and debris
13. grade extracted meat according to specification
14. handle shellfish meats in a manner which maintains quality and condition
15. make sure the product is transferred safely to the next stage in the manufacturing operation
16. take action in response to operating problems within the limits of your responsibility
17. maintain communication
Finish extraction operations
18. meet the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
19. check the specifications to time shut down
20. follow procedures to shut down equipment
21. deal with items that can be re-cycled or reworked
22. dispose of waste material according to organisational procedures
23. make equipment ready for future use after completion of the process
24. maintain communication
25. complete all records
Knowledge and understanding
You need to know and understand
1. what the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions are and what may happen if they are not followed
2. the equipment required to extract shellfish meat
3. the principles of extraction process
4. how to prepare extraction equipment for operation
5. how shellfish is prepared for meat extraction and how failures in preparation can impact on the process of extraction
6. how to assess the quality of shellfish meat
7. how to present shellfish and how the quality of the meat will vary depending on presentation
8. how shell can contaminate shellfish meat and methods of control
9. how and why it is important to monitor the quality of extracted meat
10. how to identify extracted product which is appropriate for whole tail products
11. how to assess the quality of shellfish meat
12. how shellfish meat should be handled to maintain condition and quality
13. common quality problems and their likely causes
14. labelling and traceability relevant to the shellfish meat extraction
15. what action to take when the process specification is not met
16. how to dispose of waste and why it is important to do so
17. the limits of your own authority and competence and why it is important to work within those limits
18. what recording, reporting and communication is needed, how to carry this out and the reasons why it is important to do so
Keywords: Prawn; Meat; Extraction; Operation; Hygiene; Process; Production; Health; Safety