This standard is about gutting fish by machine. It details the skills and knowledge required to start up, run and shut down gutting equipment, as well as being able to take the appropriate action should operating problems occur. It is also about working to organisational product specifications and production schedules.
You must be able to prepare for fish gutting. You must be able to carry out fish gutting. You must also be able to finish the gutting of fish.
This standard is for you if you work in fish processing and are involved in the gutting of fish.
Performance criteria
You must be able to:
Prepare for fish gutting
1. operate to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
2. check product specifications at the right time
3. set-up equipment according to specification
4. make sure that fish of required specifications is available and fit for use
5. make sure that services meet requirements
6. start up the equipment and check that it is running to specification
7. take action in response to operating problems
8. maintain communication
Carry out fish gutting
9. meet the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
10. make sure that the plant is supplied with fish and services
11. achieve the required output to the specification
12. make sure the product is transferred safely to the next stage in the manufacturing operation
13. take action in response to operating problems within the limits of your responsibility
14. maintain communication
Finish fish gutting operations
15. meet the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
16. check the specifications to time shut down
17. follow procedures to shut down equipment
18. deal with items that can be re-cycled or reworked
19. dispose of waste
20. make equipment ready for future use after completion of the process
21. maintain communication
22. 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 purpose and importance of the process
3. what equipment and tools to use and their condition
4. what materials to use and in what quantity
5. how to obtain and interpret the relevant process or ingredient specification
6. what recording, reporting and communication is needed and how to carry this out and the reasons why it is important to do so
7. what action to take when the process specification is not met
8. how to carry out the necessary pre start checks and why it is important to do so
9. how to follow the start up procedures for the process and why it is important to do so
10. how to obtain the necessary resources for the process
11. how to follow work instructions and why it is important to do so
12. common sources of contamination during processing, how to avoid these and what might happen if this is not done
13. how to operate, regulate and shut down the relevant equipment
14. when it is necessary to seek assistance and how to seek it
15. how to follow the relevant process control procedures and why it is important to do so
16. different ways to carry out the process
17. how to carry out the process in an efficient manner and why it is important to do so
18. what the limits of your own authority and competence are and why it is important to work within them
19. how to deal with items that can be re-cycled or re-worked
20. how to dispose of waste and why it is important to do so
IMPFP135 - Control fish gutting operations
Overview
This standard is about gutting fish by machine. It details the skills and knowledge required to start up, run and shut down gutting equipment, as well as being able to take the appropriate action should operating problems occur. It is also about working to organisational product specifications and production schedules.
You must be able to prepare for fish gutting. You must be able to carry out fish gutting. You must also be able to finish the gutting of fish.
This standard is for you if you work in fish processing and are involved in the gutting of fish.
Performance criteria
You must be able to:
Prepare for fish gutting
1. operate to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
2. check product specifications at the right time
3. set-up equipment according to specification
4. make sure that fish of required specifications is available and fit for use
5. make sure that services meet requirements
6. start up the equipment and check that it is running to specification
7. take action in response to operating problems
8. maintain communication
Carry out fish gutting
9. meet the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
10. make sure that the plant is supplied with fish and services
11. achieve the required output to the specification
12. make sure the product is transferred safely to the next stage in the manufacturing operation
13. take action in response to operating problems within the limits of your responsibility
14. maintain communication
Finish fish gutting operations
15. meet the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
16. check the specifications to time shut down
17. follow procedures to shut down equipment
18. deal with items that can be re-cycled or reworked
19. dispose of waste
20. make equipment ready for future use after completion of the process
21. maintain communication
22. 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 purpose and importance of the process
3. what equipment and tools to use and their condition
4. what materials to use and in what quantity
5. how to obtain and interpret the relevant process or ingredient specification
6. what recording, reporting and communication is needed and how to carry this out and the reasons why it is important to do so
7. what action to take when the process specification is not met
8. how to carry out the necessary pre start checks and why it is important to do so
9. how to follow the start up procedures for the process and why it is important to do so
10. how to obtain the necessary resources for the process
11. how to follow work instructions and why it is important to do so
12. common sources of contamination during processing, how to avoid these and what might happen if this is not done
13. how to operate, regulate and shut down the relevant equipment
14. when it is necessary to seek assistance and how to seek it
15. how to follow the relevant process control procedures and why it is important to do so
16. different ways to carry out the process
17. how to carry out the process in an efficient manner and why it is important to do so
18. what the limits of your own authority and competence are and why it is important to work within them
19. how to deal with items that can be re-cycled or re-worked
20. how to dispose of waste and why it is important to do so
21. how to make equipment ready for future use
Keywords: Fish; Machine; Manufacturing; Operation; Process; Health; Safety; Hygiene; Equipment