IMPFP142 – Control shellfish depuration production
Overview
This standard is about the skills and knowledge required to control shellfish depuration. It details the skills required to set-up, operate and control a shellfish depuration process. It is also about working to product specifications and production schedules.
You must know and understand how to manage the depuration process.
This standard is for you if you are involved in the processing of fish and shellfish and control the depuration of shellfish.
Performance criteria
You must be able to:
Control shellfish depuration
1. operate to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
2. organise the resources required to complete planned depuration
3. monitor and maintain depuration activities to achieve the required environmental conditions and legal food safety requirements
4. collect management information to demonstrate performance of depuration facilities, and to manage all critical control points
5. check the health status of purified shellfish is maintained during storage
6. confirm potential or actual variations from planned purification are investigated, and action is taken to minimise disruption of the depuration process
7. organise the dispatch of shellfish in accordance with legal requirements
8. maintain records of the depuration process
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 environmental conditions required to support purification
3. legal food safety requirements including personal hygiene, HACCP and the controls associated with dispatch centres for shellfish
4. the principles of depuration as a process of purifying shellfish
5. the production capabilities and characteristics of the depuration system in operation
6. HACCP and its application as a system for managing food safety
7. shellfish welfare requirements and how these are maintained during depuration
8. the storage and handling requirements of purified shellfish
9. the reasons for keeping records and the importance of their accuracy
10. shellfish and seawater classifications and their associated purification requirements
11. the resources required to support the depuration process including people, equipment, power and storage
12. how to monitor and maintain shellfish in depuration
13. labelling requirements associated with shellfish dispatch
IMPFP142 – Control shellfish depuration production
Overview
This standard is about the skills and knowledge required to control shellfish depuration. It details the skills required to set-up, operate and control a shellfish depuration process. It is also about working to product specifications and production schedules.
You must know and understand how to manage the depuration process.
This standard is for you if you are involved in the processing of fish and shellfish and control the depuration of shellfish.
Performance criteria
You must be able to:
Control shellfish depuration
1. operate to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
2. organise the resources required to complete planned depuration
3. monitor and maintain depuration activities to achieve the required environmental conditions and legal food safety requirements
4. collect management information to demonstrate performance of depuration facilities, and to manage all critical control points
5. check the health status of purified shellfish is maintained during storage
6. confirm potential or actual variations from planned purification are investigated, and action is taken to minimise disruption of the depuration process
7. organise the dispatch of shellfish in accordance with legal requirements
8. maintain records of the depuration process
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 environmental conditions required to support purification
3. legal food safety requirements including personal hygiene, HACCP and the controls associated with dispatch centres for shellfish
4. the principles of depuration as a process of purifying shellfish
5. the production capabilities and characteristics of the depuration system in operation
6. HACCP and its application as a system for managing food safety
7. shellfish welfare requirements and how these are maintained during depuration
8. the storage and handling requirements of purified shellfish
9. the reasons for keeping records and the importance of their accuracy
10. shellfish and seawater classifications and their associated purification requirements
11. the resources required to support the depuration process including people, equipment, power and storage
12. how to monitor and maintain shellfish in depuration
13. labelling requirements associated with shellfish dispatch
Keywords: Fish, Shellfish, Seawater, Health, Safety, Hygiene.