This standard is about the packing of live shellfish for dispatch. It details the skills and knowledge required to prepare for and pack live shellfish as well as being able to take appropriate action should operating problems occur. It is also about working to organisational product specifications and production schedules.
You must be able to prepare to pack live shellfish. You must also be able to pack live shellfish. You must also be able to complete the shellfish packing process.
This standard is for you if you work in shellfish processing and are involved in the packing of live shellfish.
Performance criteria
You must be able to:
Prepare to pack live shellfish
1. operate to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
2. prepare work area into condition suitable for receiving shellfish
3. obtain packing specification
4. obtain and prepare packaging ready to receive live shellfish
5. obtain shellfish to meet required specification
6. take action in response to operating problems
7. maintain communication
Pack live shellfish
8. operate to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
9. decant and check quality and condition of live shellfish
10. remove dead and damaged shellfish, minimising disturbance to the remaining shellfish
11. pack shellfish and add chilling agent according to specification
12. label shellfish according to specification
13. handle shellfish in a manner which minimises stress
14. forward packed shellfish for dispatch
15. maintain environmental conditions within the processing area
16. make sure the product is transferred safely to the next stage in the manufacturing operation
17. take action in response to operating problems
18. maintain communication
Finish shellfish packing process
19. finish according to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
20. deal with materials that can be re-cycled or re-worked
21. clean work area into a hygienic condition in preparation for the next shellfish batch
22. take action in response to operating problems
23. dispose of waste
24. maintain communication
25. maintain records of packing according to organisational requirements
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 hygiene requirements associated with the handling of live shellfish
3. your responsibilities under animal welfare legislation
4. the handling requirements for live shellfish
5. why speed and temperature control is important during the packing process
6. how to assess the quality and condition of live shellfish
7. why it is important to remove dead or damaged shellfish before dispatch
8. when shellfish are not in a condition suitable for live transport
9. the environmental conditions required by live shellfish
10. the packaging requirements for live shellfish including how to ensure that packaging is suitable for receiving live shellfish
11. how to pack live shellfish
12. the methods used to control the temperature of shellfish during transport
13. how ambient atmospheric temperature can impact on the shellfish health
14. how live shellfish can become stressed and why it is important to minimise the stress caused to shellfish
15. the storage conditions required to maintain the quality of live shellfish
16. how shellfish can become contaminated
17. the labelling requirements associated with the dispatch of live shellfish
18. the limits of your own authority and competence and why it is important to work within those limits
19. what recording, reporting and communication is needed, how to carry this out and the reasons why it is important to do so
IMPFP133 – Pack live shellfish for dispatch
Overview
This standard is about the packing of live shellfish for dispatch. It details the skills and knowledge required to prepare for and pack live shellfish as well as being able to take appropriate action should operating problems occur. It is also about working to organisational product specifications and production schedules.
You must be able to prepare to pack live shellfish. You must also be able to pack live shellfish. You must also be able to complete the shellfish packing process.
This standard is for you if you work in shellfish processing and are involved in the packing of live shellfish.
Performance criteria
You must be able to:
Prepare to pack live shellfish
1. operate to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
2. prepare work area into condition suitable for receiving shellfish
3. obtain packing specification
4. obtain and prepare packaging ready to receive live shellfish
5. obtain shellfish to meet required specification
6. take action in response to operating problems
7. maintain communication
Pack live shellfish
8. operate to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
9. decant and check quality and condition of live shellfish
10. remove dead and damaged shellfish, minimising disturbance to the remaining shellfish
11. pack shellfish and add chilling agent according to specification
12. label shellfish according to specification
13. handle shellfish in a manner which minimises stress
14. forward packed shellfish for dispatch
15. maintain environmental conditions within the processing area
16. make sure the product is transferred safely to the next stage in the manufacturing operation
17. take action in response to operating problems
18. maintain communication
Finish shellfish packing process
19. finish according to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
20. deal with materials that can be re-cycled or re-worked
21. clean work area into a hygienic condition in preparation for the next shellfish batch
22. take action in response to operating problems
23. dispose of waste
24. maintain communication
25. maintain records of packing according to organisational requirements
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 hygiene requirements associated with the handling of live shellfish
3. your responsibilities under animal welfare legislation
4. the handling requirements for live shellfish
5. why speed and temperature control is important during the packing process
6. how to assess the quality and condition of live shellfish
7. why it is important to remove dead or damaged shellfish before dispatch
8. when shellfish are not in a condition suitable for live transport
9. the environmental conditions required by live shellfish
10. the packaging requirements for live shellfish including how to ensure that packaging is suitable for receiving live shellfish
11. how to pack live shellfish
12. the methods used to control the temperature of shellfish during transport
13. how ambient atmospheric temperature can impact on the shellfish health
14. how live shellfish can become stressed and why it is important to minimise the stress caused to shellfish
15. the storage conditions required to maintain the quality of live shellfish
16. how shellfish can become contaminated
17. the labelling requirements associated with the dispatch of live shellfish
18. the limits of your own authority and competence and why it is important to work within those limits
19. what recording, reporting and communication is needed, how to carry this out and the reasons why it is important to do so
Keywords: Shellfish; Quality; Condition; Chilling; Manufacturing; Operation; Handle; Heath; Safety; Hygiene; Welfare