This standard is about the skills and knowledge needed for shellfish depuration in the shellfish processing sector. It details the skills required to prepare for and complete shellfish depuration as well as being able to take appropriate action should operating problems occur.
You must know and understand how to work to organisational product specifications and production schedules.
This standard is for you if you are involved in the processing of fish and shellfish and deal with the depuration of shellfish.
Performance criteria
You must be able to:
Establish and maintain shellfish in depuration
1. Operate to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
2. Prepare depuration system ensuring a hygienic working condition suitable for receiving shellfish is maintained
3. Prepare shellfish by washing and removing dead and damaged animals
4. Load shellfish into depuration systems at specified density
5. Establish water flow and sterilisation to optimise the purification process and minimise stress to shellfish
6. Observe shellfish for signs of purging and report incidences where shellfish are not seen to be functioning
7. Maintain environmental conditions within the depuration system to achieve required purification
8. Maintain records of the depuration process
Unload shellfish from depuration
9. Meet the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
10. Establish access to shellfish within the depuration unit causing minimum disturbance
11. Wash shellfish following depuration to minimise risk of re-contamination following depuration
12. Unload shellfish from depuration in a manner which minimises the stress caused to shellfish
13. Remove dead and damaged shellfish, minimising disturbance to the remaining shellfish
14. Establish shellfish in clean storage, in preparation for dispatch
15. Clean depuration facility into a hygienic condition in preparation for the next shellfish batch
16. Maintain records of shellfish depuration and dispatch, to meet legal 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 depuration process
3. your responsibilities under food safety legislation
4. the principles of shellfish depuration
5. why shellfish need to be washed both before and after depuration
6. why it is important to remove dead or damaged shellfish before depuration begins
7. the environmental conditions required for depuration
8. the classifications given to shellfish growing areas and how these impact on the depuration process
9. the legal requirements controlling the depuration and dispatch of shellfish
10. the signs which indicate that shellfish are purging
11. HACCP and the critical control points controlling the depuration, storage and dispatch of live shellfish
12. the hygiene/food safety requirements associated with depuration
13. how shellfish become stressed and why it is important to minimise the stress caused to shellfish
14. the storage conditions required to maintain quality of live shellfish
15. the significance of re-contamination to public health
16. the legal time requirements for depuration
17. the legal requirements controlling the dispatch of shellfish
IMPFP140 - Conduct shellfish depuration operations
Overview
This standard is about the skills and knowledge needed for shellfish depuration in the shellfish processing sector. It details the skills required to prepare for and complete shellfish depuration as well as being able to take appropriate action should operating problems occur.
You must know and understand how to work to organisational product specifications and production schedules.
This standard is for you if you are involved in the processing of fish and shellfish and deal with the depuration of shellfish.
Performance criteria
You must be able to:
Establish and maintain shellfish in depuration
1. Operate to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
2. Prepare depuration system ensuring a hygienic working condition suitable for receiving shellfish is maintained
3. Prepare shellfish by washing and removing dead and damaged animals
4. Load shellfish into depuration systems at specified density
5. Establish water flow and sterilisation to optimise the purification process and minimise stress to shellfish
6. Observe shellfish for signs of purging and report incidences where shellfish are not seen to be functioning
7. Maintain environmental conditions within the depuration system to achieve required purification
8. Maintain records of the depuration process
Unload shellfish from depuration
9. Meet the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
10. Establish access to shellfish within the depuration unit causing minimum disturbance
11. Wash shellfish following depuration to minimise risk of re-contamination following depuration
12. Unload shellfish from depuration in a manner which minimises the stress caused to shellfish
13. Remove dead and damaged shellfish, minimising disturbance to the remaining shellfish
14. Establish shellfish in clean storage, in preparation for dispatch
15. Clean depuration facility into a hygienic condition in preparation for the next shellfish batch
16. Maintain records of shellfish depuration and dispatch, to meet legal 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 depuration process
3. your responsibilities under food safety legislation
4. the principles of shellfish depuration
5. why shellfish need to be washed both before and after depuration
6. why it is important to remove dead or damaged shellfish before depuration begins
7. the environmental conditions required for depuration
8. the classifications given to shellfish growing areas and how these impact on the depuration process
9. the legal requirements controlling the depuration and dispatch of shellfish
10. the signs which indicate that shellfish are purging
11. HACCP and the critical control points controlling the depuration, storage and dispatch of live shellfish
12. the hygiene/food safety requirements associated with depuration
13. how shellfish become stressed and why it is important to minimise the stress caused to shellfish
14. the storage conditions required to maintain quality of live shellfish
15. the significance of re-contamination to public health
16. the legal time requirements for depuration
17. the legal requirements controlling the dispatch of shellfish
Keywords: Fish, Shellfish, Seawater, Health, Safety, Hygiene.