IMPFP146 - Display fish or shellfish for retail sale
Overview
This standard is about displaying fish or shellfish for retail sale. The way fish or shellfish products are displayed directly affects how customers see the products and the buying decisions they make. Effective displays make the products more attractive to customers, enhance sales and help to minimise the loss of quality during display.
Fish or shellfish products for display must be at their best and displayed in a way to maximise sales and quality. This standard is about preparing, arranging and maintaining a product display to make it attractive and to conform to the requirements of quality maintenance, food safety and other legislation.
You will need to be able to prepare to display fish or shellfish products. You also need to show you can label displays of fish and shellfish products. You must also show you can arrange and maintain fish and shellfish products for display.
This standard is for you if you work in fish or shellfish processing and are involved in the displaying of fish or shellfish in a retail environment.
Performance criteria
You must be able to:
Prepare to display fish/shellfish products
1. comply with health, safety and hygiene requirements and wear personal protective clothing and equipment throughout the process
2. check the display area, equipment and accessories are clean and take prompt action on finding any problems
3. check that sufficient clean ice is available for preparing and maintaining the display
4. review the fish/shellfish products available for display, estimate the quantities required and select those products which are most suitable with regard to shelf life, demand, appeal and promotional requirements
5. assemble and check products and additional materials and prepare them for use
6. prepare the display to ensure maximum appeal and to comply with both food quality and food safety requirements
Label displays of fish/shellfish products
7. confirm requirements for labelling of products as required
8. confirm label information conforms to legal and standard operational requirements as required
9. position labels for products
10. check that that labels are legible, visible to customers, and securely positioned in place
Arrange and maintain fish/shellfish products for display
11. check and take steps to ensure that the display area always meets the requirements for food quality and food safety
12. transfer products safely to the display area according to instructions and specifications
13. arrange and promptly replace fish/shellfish products, clean ice and additional materials in a way that is attractive to customers and meets the requirements for food quality and food safety
14. where replacement product is not available, reposition and reorganise the remaining products, clean ice and accessories to maintain the presentation and to meet trading conditions
15. monitor displays according to instructions and specifications
16. carry out emergency cleaning procedures promptly when required
17. take prompt action to address any product or display related problem
18. monitor and record temperature and other parameters as appropriate
Empty and clean the fish/shellfish product display
19. withdraw products from the display according to instructions and store
20. remove and dispose of used ice appropriately
21. identify and select the appropriate cleaning materials for display equipment and accessories
22. clean display surfaces, equipment and accessories
23. safely store cleaning materials for further use
24. take prompt action to address any display, cleaning or product related problems
Knowledge and understanding
You need to know and understand
1. food safety and hygiene regulations that affect how fish or shellfish products may be displayed and what might happen if they are not adhered to
2. controls and procedures involved in the display of fish or shellfish products, including use of ice and separation between ready to eat products, non-RTE products and live bivalve molluscs
3. procedures and practices to follow to maximise product quality and shelf life
4. procedures for reviewing the display area before assembling materials for the display and why that is important
5. process of estimating the quantities and size of products to be used for display and why this is important
6. any specific objectives that may impact on the selection of fish or shellfish products for display (e.g. promotional, appeal, seasonal)
7. what accessories are available and can be used for a safe, hygienic and effective display
8. how to access any specific required knowledge of the products available for display and sale
9. how to source information for labelling such as product specifications, source of supplies, approved names and other displayed information
10. information about potential allergens and other health issues of specific products
11. how to assess the content of raw materials labels and ensure display label contents are appropriate
12. key features of legal and operational requirements for labelling
13. how to position labels, use information and why this is important
14. how to check labelling information against product specification and sales details
15. how to apply any business-specific guidance on setting up the display
16. how to recognise, assess and report products that do not meet the specification
17. the procedure for rejecting and isolating failed products
18. how to change displays as part of the ongoing monitoring and maintenance process
19. procedures for stock rotation and the importance of following them
20. what the appropriate actions are for display equipment or accessory failure
21. how to collect and record any required monitoring data such as temperature of product
22. the procedures for breaking down the display and moving products into storage or to waste to maintain quality and safety
23. how to access and interpret the cleaning schedule for display equipment and accessories
24. the safe handling and application of those cleaning materials and equipment specified to clean display equipment and accessories
25. your role in maintaining food safety and compliance with the HACCP plan
26. food safety and hygiene regulations that affect how fish or shellfish products may be displayed and what might happen if they are not adhered to
27. general controls involved in the display of fish or shellfish products, including use of ice and separation between ready to eat products, non-RTE products and live bivalve molluscs
28. how to maintain and assess fish or shellfish quality during display and storage
29. common procedures and practices used to maximise product quality and shelf life during storage and display
30. why it is important to review the display area before assembling materials for the display and how this might be done
31. why it is important to estimate the quantities and size of products to be used for display and how this might be done
32. why it is important to select fish or shellfish products for display to suit specific objectives (e.g. promotional, appeal, seasonal)
33. typical accessories that can be used for a safe, hygienic and effective display
34. principles of displays of fish or shellfish, including the use of clean ice for visual effect
35. basic knowledge of the common fish or shellfish products available for retail sale, including packed, RTE, part processed, whole and live products
36. how to source information for labelling such as product specifications, source of supplies, shelf life, approved names and other displayed information
37. the potential for typical fish or shellfish products to present allergen or other food safety risks, and how these may be controlled
38. why it is important to assess the content of raw materials labels and ensure display label contents are appropriate
39. key features of legal and good practice requirements for labelling
40. how to recognise and assess products against a typical product specification
41. the importance of rejecting and isolating failed products, and the potential impact on business performance
42. why displays may change as part of the ongoing monitoring and maintenance process
43. principles and importance of stock rotation
44. types of data that may need to be collected and recorded during display and storage operations
45. accepted good practices in breaking down the display and moving products into storage or to waste so that food quality and safety are maintained
46. types of cleaning materials appropriate for display equipment and accessories, their purpose and how they work
47. the safe handling and application of cleaning materials for display equipment and accessories
48. how to interpret a cleaning schedule for display equipment and accessories
49. the role of counter staff in maintaining food safety and compliance with a HACCP Plan
Keywords: Fish; Shellfish; Display; Retail; Customer; Processing; Sale
IMPFP146 - Display fish or shellfish for retail sale
Overview
This standard is about displaying fish or shellfish for retail sale. The way fish or shellfish products are displayed directly affects how customers see the products and the buying decisions they make. Effective displays make the products more attractive to customers, enhance sales and help to minimise the loss of quality during display.
Fish or shellfish products for display must be at their best and displayed in a way to maximise sales and quality. This standard is about preparing, arranging and maintaining a product display to make it attractive and to conform to the requirements of quality maintenance, food safety and other legislation.
You will need to be able to prepare to display fish or shellfish products. You also need to show you can label displays of fish and shellfish products. You must also show you can arrange and maintain fish and shellfish products for display.
This standard is for you if you work in fish or shellfish processing and are involved in the displaying of fish or shellfish in a retail environment.
Performance criteria
You must be able to:
Prepare to display fish/shellfish products
1. comply with health, safety and hygiene requirements and wear personal protective clothing and equipment throughout the process
2. check the display area, equipment and accessories are clean and take prompt action on finding any problems
3. check that sufficient clean ice is available for preparing and maintaining the display
4. review the fish/shellfish products available for display, estimate the quantities required and select those products which are most suitable with regard to shelf life, demand, appeal and promotional requirements
5. assemble and check products and additional materials and prepare them for use
6. prepare the display to ensure maximum appeal and to comply with both food quality and food safety requirements
Label displays of fish/shellfish products
7. confirm requirements for labelling of products as required
8. confirm label information conforms to legal and standard operational requirements as required
9. position labels for products
10. check that that labels are legible, visible to customers, and securely positioned in place
Arrange and maintain fish/shellfish products for display
11. check and take steps to ensure that the display area always meets the requirements for food quality and food safety
12. transfer products safely to the display area according to instructions and specifications
13. arrange and promptly replace fish/shellfish products, clean ice and additional materials in a way that is attractive to customers and meets the requirements for food quality and food safety
14. where replacement product is not available, reposition and reorganise the remaining products, clean ice and accessories to maintain the presentation and to meet trading conditions
15. monitor displays according to instructions and specifications
16. carry out emergency cleaning procedures promptly when required
17. take prompt action to address any product or display related problem
18. monitor and record temperature and other parameters as appropriate
Empty and clean the fish/shellfish product display
19. withdraw products from the display according to instructions and store
20. remove and dispose of used ice appropriately
21. identify and select the appropriate cleaning materials for display equipment and accessories
22. clean display surfaces, equipment and accessories
23. safely store cleaning materials for further use
24. take prompt action to address any display, cleaning or product related problems
Knowledge and understanding
You need to know and understand
1. food safety and hygiene regulations that affect how fish or shellfish products may be displayed and what might happen if they are not adhered to
2. controls and procedures involved in the display of fish or shellfish products, including use of ice and separation between ready to eat products, non-RTE products and live bivalve molluscs
3. procedures and practices to follow to maximise product quality and shelf life
4. procedures for reviewing the display area before assembling materials for the display and why that is important
5. process of estimating the quantities and size of products to be used for display and why this is important
6. any specific objectives that may impact on the selection of fish or shellfish products for display (e.g. promotional, appeal, seasonal)
7. what accessories are available and can be used for a safe, hygienic and effective display
8. how to access any specific required knowledge of the products available for display and sale
9. how to source information for labelling such as product specifications, source of supplies, approved names and other displayed information
10. information about potential allergens and other health issues of specific products
11. how to assess the content of raw materials labels and ensure display label contents are appropriate
12. key features of legal and operational requirements for labelling
13. how to position labels, use information and why this is important
14. how to check labelling information against product specification and sales details
15. how to apply any business-specific guidance on setting up the display
16. how to recognise, assess and report products that do not meet the specification
17. the procedure for rejecting and isolating failed products
18. how to change displays as part of the ongoing monitoring and maintenance process
19. procedures for stock rotation and the importance of following them
20. what the appropriate actions are for display equipment or accessory failure
21. how to collect and record any required monitoring data such as temperature of product
22. the procedures for breaking down the display and moving products into storage or to waste to maintain quality and safety
23. how to access and interpret the cleaning schedule for display equipment and accessories
24. the safe handling and application of those cleaning materials and equipment specified to clean display equipment and accessories
25. your role in maintaining food safety and compliance with the HACCP plan
26. food safety and hygiene regulations that affect how fish or shellfish products may be displayed and what might happen if they are not adhered to
27. general controls involved in the display of fish or shellfish products, including use of ice and separation between ready to eat products, non-RTE products and live bivalve molluscs
28. how to maintain and assess fish or shellfish quality during display and storage
29. common procedures and practices used to maximise product quality and shelf life during storage and display
30. why it is important to review the display area before assembling materials for the display and how this might be done
31. why it is important to estimate the quantities and size of products to be used for display and how this might be done
32. why it is important to select fish or shellfish products for display to suit specific objectives (e.g. promotional, appeal, seasonal)
33. typical accessories that can be used for a safe, hygienic and effective display
34. principles of displays of fish or shellfish, including the use of clean ice for visual effect
35. basic knowledge of the common fish or shellfish products available for retail sale, including packed, RTE, part processed, whole and live products
36. how to source information for labelling such as product specifications, source of supplies, shelf life, approved names and other displayed information
37. the potential for typical fish or shellfish products to present allergen or other food safety risks, and how these may be controlled
38. why it is important to assess the content of raw materials labels and ensure display label contents are appropriate
39. key features of legal and good practice requirements for labelling
40. how to recognise and assess products against a typical product specification
41. the importance of rejecting and isolating failed products, and the potential impact on business performance
42. why displays may change as part of the ongoing monitoring and maintenance process
43. principles and importance of stock rotation
44. types of data that may need to be collected and recorded during display and storage operations
45. accepted good practices in breaking down the display and moving products into storage or to waste so that food quality and safety are maintained
46. types of cleaning materials appropriate for display equipment and accessories, their purpose and how they work
47. the safe handling and application of cleaning materials for display equipment and accessories
48. how to interpret a cleaning schedule for display equipment and accessories
49. the role of counter staff in maintaining food safety and compliance with a HACCP Plan
Keywords: Fish; Shellfish; Display; Retail; Customer; Processing; Sale