This standard is about the skills and knowledge you need to manage operations in fish and shellfish businesses. These businesses include the planning of the processing operation, the handling, processing, relevant manufacturing processes, retailing and certain food service operations such as fish frying.
The standard also reflects the skills associated with reviewing work plans and making recommendations for improvements.
This standard is for you if you work in fish and shellfish operations which may be either in a food manufacturing environment or a food service operation.
Performance criteria
You must be able to:
Plan resources to meet customer demand for fish or shellfish
1. develop resourcing plans to reflect customer demand for fish or shellfish operations
2. check that operational plans comply with legal requirements
3. check that operational plans comply with organisational requirements
4. contribute to the development of operational contingency plans
5. contribute to the maintenance of operational contingency plans
6. implement risk assessment processes
7. brief staff on relevant plans and targets
Manage the processing of fish or shellfish
8. monitor the activity of staff members to resolve operational difficulties
9. monitor the activity of staff to ensure that plans and standards are met
10. adapt plans and work activities to meet changing priorities and targets
11. communicate changes to plans and factors affecting operations to staff members
Recommend improvements to the fish or shellfish processing operation
12. investigate complaints and reports of non-compliance with plans
13. take action within the limits of your own authority
14. make recommendations for the improvement of operations to the relevant staff
15. contribute to the development of the skills and knowledge of staff
16. complete all records
Knowledge and understanding
You need to know and understand
1. how the use of resources should be planned to meet anticipated demand
2. the relevant legal and regulatory requirements, health and safety, hygiene and environmental standards and instructions that impact on the operation
3. the competencies and relevant experience needed by staff to work in the fish or shellfish operation
4. how contingency plans can be estimated
5. COSHH and risk assessment requirements and precautions to be taken when implementing fish or shellfish operations
6. how work plans, targets and operational requirements should be communicated to staff
7. the actions that should be followed to monitor the operation
8. how staff should be developed and supported to ensure that they meet operational objectives
9. the importance of adapting plans and work activities to meet changing priorities and targets
10. how changes to plans and activities should be communicated
11. how changes to plans and activities should be documented
12. what the customer complaints process is
13. what your own role is in investigating and responding to customer complaints and non-compliance with organisational standards
14. the limits of your own authority and why it is important to work within them
15. how improvements to the fish or shellfish operation can be proposed and acted upon
16. how the development needs of staff can be identified
17. how to communicate with managers and other relevant personnel
IMPFP160 - Manage fish and shellfish operations
Overview
This standard is about the skills and knowledge you need to manage operations in fish and shellfish businesses. These businesses include the planning of the processing operation, the handling, processing, relevant manufacturing processes, retailing and certain food service operations such as fish frying.
The standard also reflects the skills associated with reviewing work plans and making recommendations for improvements.
This standard is for you if you work in fish and shellfish operations which may be either in a food manufacturing environment or a food service operation.
Performance criteria
You must be able to:
Plan resources to meet customer demand for fish or shellfish
1. develop resourcing plans to reflect customer demand for fish or shellfish operations
2. check that operational plans comply with legal requirements
3. check that operational plans comply with organisational requirements
4. contribute to the development of operational contingency plans
5. contribute to the maintenance of operational contingency plans
6. implement risk assessment processes
7. brief staff on relevant plans and targets
Manage the processing of fish or shellfish
8. monitor the activity of staff members to resolve operational difficulties
9. monitor the activity of staff to ensure that plans and standards are met
10. adapt plans and work activities to meet changing priorities and targets
11. communicate changes to plans and factors affecting operations to staff members
Recommend improvements to the fish or shellfish processing operation
12. investigate complaints and reports of non-compliance with plans
13. take action within the limits of your own authority
14. make recommendations for the improvement of operations to the relevant staff
15. contribute to the development of the skills and knowledge of staff
16. complete all records
Knowledge and understanding
You need to know and understand
1. how the use of resources should be planned to meet anticipated demand
2. the relevant legal and regulatory requirements, health and safety, hygiene and environmental standards and instructions that impact on the operation
3. the competencies and relevant experience needed by staff to work in the fish or shellfish operation
4. how contingency plans can be estimated
5. COSHH and risk assessment requirements and precautions to be taken when implementing fish or shellfish operations
6. how work plans, targets and operational requirements should be communicated to staff
7. the actions that should be followed to monitor the operation
8. how staff should be developed and supported to ensure that they meet operational objectives
9. the importance of adapting plans and work activities to meet changing priorities and targets
10. how changes to plans and activities should be communicated
11. how changes to plans and activities should be documented
12. what the customer complaints process is
13. what your own role is in investigating and responding to customer complaints and non-compliance with organisational standards
14. the limits of your own authority and why it is important to work within them
15. how improvements to the fish or shellfish operation can be proposed and acted upon
16. how the development needs of staff can be identified
17. how to communicate with managers and other relevant personnel
Keywords: Fish; shellfish; food; drink