This standard is about the skills and knowledge required to harvest fish for human consumption. It relates to the work activities involved with preparing for, and producing, fish suitable for human consumption.
You must know and understand how to harvest the fish, minimising disturbances or stress to the fish complete the necessary records and maintain communication with relevant people.
This standard is for you if you work in the role of general fish farm assistant/husbandry on either a full or part time basis. It can be applied on any farm which produces fish to be sold for human consumption.
Performance criteria
You must be able to:
Prepare for harvesting
1. carry out work safely in line with health and safety requirements
2. check that fish have been conditioned for dispatch
3. prepare harvesting equipment and facilities into a clean working condition
4. prepare harvesting equipment to facilitate the dispatch of fish
5. collect samples of live fish in a manner which minimises disturbance to fish in holding unit, and assess size and condition of samples to ensure harvest specification can be achieved
6. use fish gathering techniques which prevent stress being caused to fish and exclude the likelihood of fish escapes
Harvest fish
7. carry out work safely in line with health and safety requirements
8. handle fish in a manner which minimises the stress caused to fish
9. apply harvest methods
10. humanely dispatch fish
11. handle and store harvested fish in a manner which maintains flesh quality
12. follow personal hygiene procedures throughout the harvesting process in line with good practice and hygiene legislation
13. observe harvested fish and report variations from expected harvest specification
14. deal with factors that can disrupt the harvesting process within own limits of authority
15. clean and store harvesting equipment after use
16. dispose of waste according to legal requirements
17. provide records of harvest
Knowledge and understanding
You need to know and understand
1. the health and safety requirements associated with harvesting
2. food hygiene requirements associated with the production of dead fish for human consumption
3. individual responsibilities under food hygiene legislation
4. how and why fish are conditioned in preparation for harvest
5. why fish that do not meet required harvesting specification must be controlled
6. the requirements of humane dispatch including the different methods and techniques used
7. how to store dead fish to maintain flesh quality including the use of ice to suit prevailing environmental conditions
8. hygiene requirements associated with the harvesting of fish
9. why it is important to minimise stress during harvest
10. how environmental legislation controls the disposal of waste
11. how food safety legislation controls the production of fish for human consumption
12. legal requirements which control the dispatch of fish
13. the importance of completing a harvest to meet customer requirements
IMPFP138 - Harvest fish for human consumption
Overview
This standard is about the skills and knowledge required to harvest fish for human consumption. It relates to the work activities involved with preparing for, and producing, fish suitable for human consumption.
You must know and understand how to harvest the fish, minimising disturbances or stress to the fish complete the necessary records and maintain communication with relevant people.
This standard is for you if you work in the role of general fish farm assistant/husbandry on either a full or part time basis. It can be applied on any farm which produces fish to be sold for human consumption.
Performance criteria
You must be able to:
Prepare for harvesting
1. carry out work safely in line with health and safety requirements
2. check that fish have been conditioned for dispatch
3. prepare harvesting equipment and facilities into a clean working condition
4. prepare harvesting equipment to facilitate the dispatch of fish
5. collect samples of live fish in a manner which minimises disturbance to fish in holding unit, and assess size and condition of samples to ensure harvest specification can be achieved
6. use fish gathering techniques which prevent stress being caused to fish and exclude the likelihood of fish escapes
Harvest fish
7. carry out work safely in line with health and safety requirements
8. handle fish in a manner which minimises the stress caused to fish
9. apply harvest methods
10. humanely dispatch fish
11. handle and store harvested fish in a manner which maintains flesh quality
12. follow personal hygiene procedures throughout the harvesting process in line with good practice and hygiene legislation
13. observe harvested fish and report variations from expected harvest specification
14. deal with factors that can disrupt the harvesting process within own limits of authority
15. clean and store harvesting equipment after use
16. dispose of waste according to legal requirements
17. provide records of harvest
Knowledge and understanding
You need to know and understand
1. the health and safety requirements associated with harvesting
2. food hygiene requirements associated with the production of dead fish for human consumption
3. individual responsibilities under food hygiene legislation
4. how and why fish are conditioned in preparation for harvest
5. why fish that do not meet required harvesting specification must be controlled
6. the requirements of humane dispatch including the different methods and techniques used
7. how to store dead fish to maintain flesh quality including the use of ice to suit prevailing environmental conditions
8. hygiene requirements associated with the harvesting of fish
9. why it is important to minimise stress during harvest
10. how environmental legislation controls the disposal of waste
11. how food safety legislation controls the production of fish for human consumption
12. legal requirements which control the dispatch of fish
13. the importance of completing a harvest to meet customer requirements
Keywords: Fish, Shellfish, Seawater, Health, Safety, Hygiene.