IMPFP144 – Process fish or shellfish for sale in a retail
environment
Overview
This standard covers two stages of hand-processing fish or shellfish for sale to customers. Firstly, it concerns the preparations you need to make so that you can process fish or shellfish safely and hygienically. Secondly, it is about processing fish or shellfish by hand to produce products that are suitable to sell to customers. The standard involves working with common UK types of flat fish, round fish and shellfish.
You must be able to prepare to process fish or shellfish in a retail environment. You must also be able to process fish or shellfish using hand tools in a retail environment.
This standard is for you if you work in fish or shellfish processing and are involved in the processing in a retail environment.
Performance criteria
You must be able to:
Prepare to process fish/shellfish in a retail environment
1. prepare and organise your work area and the tools and equipment you will need so that you can work safely, hygienically
2. identify the fish/shellfish you have been asked to prepare and check that it is fit to sell
3. keep fish/shellfish fit to sell while preparing it for processing
4. hygienically and safely prepare the fish/shellfish for processing
5. maintain hygienic working conditions
6. maintain the health and safety of yourself and others
Process fish/shellfish using hand tools in a retail environment
7. carry out work safely in line with health and safety requirements
8. process fish/shellfish to give products that meet specifications for yield and quality
9. keep fish/shellfish in a saleable condition while processing
10. place processed products that meet specifications in a suitable storage container
11. follow set procedures to deal with products that do not meet specifications
12. get rid of waste materials according to set procedures
13. clean processing tools and equipment and put them away
14. maintain hygienic working conditions
15. maintain the health and safety of yourself and others
Knowledge and understanding
You need to know and understand
1. the company's hygiene policy and the reasons for following it while processing fish or shellfish
2. the dangers and disadvantages of using unsafe and blunt tools and equipment
3. the reasons for following safe working practices
4. the types of accident and injury that can happen during hand processing, and the procedures for dealing with these
5. how to recognise the fish or shellfish species that are usually sold in fish retail outlets
6. how to recognise fish or shellfish that are not fit to sell
7. dangers and disadvantages of using unsafe and blunt tools
8. reasons for following safe working practices
9. emergency procedures
10. the company's cleaning schedule and why you should follow it
11. waste disposal procedures
12. how to recognise the fish or shellfish species that are usually sold in a fish retail outlet
13. where the different body parts are found on round fish, flat fish and shellfish species, and how this affects the way you process the various species
14. why it is important to cut fish or shellfish in exactly the right places
15. techniques for processing fish hygienically and safely so as to produce the yield and quality needed
IMPFP144 – Process fish or shellfish for sale in a retail
environment
Overview
This standard covers two stages of hand-processing fish or shellfish for sale to customers. Firstly, it concerns the preparations you need to make so that you can process fish or shellfish safely and hygienically. Secondly, it is about processing fish or shellfish by hand to produce products that are suitable to sell to customers. The standard involves working with common UK types of flat fish, round fish and shellfish.
You must be able to prepare to process fish or shellfish in a retail environment. You must also be able to process fish or shellfish using hand tools in a retail environment.
This standard is for you if you work in fish or shellfish processing and are involved in the processing in a retail environment.
Performance criteria
You must be able to:
Prepare to process fish/shellfish in a retail environment
1. prepare and organise your work area and the tools and equipment you will need so that you can work safely, hygienically
2. identify the fish/shellfish you have been asked to prepare and check that it is fit to sell
3. keep fish/shellfish fit to sell while preparing it for processing
4. hygienically and safely prepare the fish/shellfish for processing
5. maintain hygienic working conditions
6. maintain the health and safety of yourself and others
Process fish/shellfish using hand tools in a retail environment
7. carry out work safely in line with health and safety requirements
8. process fish/shellfish to give products that meet specifications for yield and quality
9. keep fish/shellfish in a saleable condition while processing
10. place processed products that meet specifications in a suitable storage container
11. follow set procedures to deal with products that do not meet specifications
12. get rid of waste materials according to set procedures
13. clean processing tools and equipment and put them away
14. maintain hygienic working conditions
15. maintain the health and safety of yourself and others
Knowledge and understanding
You need to know and understand
1. the company's hygiene policy and the reasons for following it while processing fish or shellfish
2. the dangers and disadvantages of using unsafe and blunt tools and equipment
3. the reasons for following safe working practices
4. the types of accident and injury that can happen during hand processing, and the procedures for dealing with these
5. how to recognise the fish or shellfish species that are usually sold in fish retail outlets
6. how to recognise fish or shellfish that are not fit to sell
7. dangers and disadvantages of using unsafe and blunt tools
8. reasons for following safe working practices
9. emergency procedures
10. the company's cleaning schedule and why you should follow it
11. waste disposal procedures
12. how to recognise the fish or shellfish species that are usually sold in a fish retail outlet
13. where the different body parts are found on round fish, flat fish and shellfish species, and how this affects the way you process the various species
14. why it is important to cut fish or shellfish in exactly the right places
15. techniques for processing fish hygienically and safely so as to produce the yield and quality needed
16. how to dress cooked shellfish
Keywords: Fish; Customers; Retail; Manufacturing; Operation; Process; Health; Safety; Hygiene; Equipment