Fish and Shellfish Occupational Standards
Listed below are the proposed Fish and Shellfish National Occupational Standards. Click on each title that is of interest. This will take you to the draft content of the standard.
Once there you can
• Give a general response to the draft by clicking on one of the buttons at the top to
- indicate the standard is not relevant to you
- tell us you’re happy with the draft as it is
- make a comment about the draft as a whole
and
• Comment on the content of each draft. Just hover your mouse over part of the text. A pop-up box will invite you to comment on the text. To help us gather comprehensive feedback we would appreciate it if you could take the time to give in-depth comments on at least three of the new NOS.
When you’ve finished just click on the ‘Return to main page’ button at the top left of the page. This will take you back here.
Once there you can
• Give a general response to the draft by clicking on one of the buttons at the top to
- indicate the standard is not relevant to you
- tell us you’re happy with the draft as it is
- make a comment about the draft as a whole
and
• Comment on the content of each draft. Just hover your mouse over part of the text. A pop-up box will invite you to comment on the text. To help us gather comprehensive feedback we would appreciate it if you could take the time to give in-depth comments on at least three of the new NOS.
When you’ve finished just click on the ‘Return to main page’ button at the top left of the page. This will take you back here.
Please do not use the back button on your browser.
Once you have made all your comments on these standards click on the button at the bottom right of this page.
- IMPFP101 – Fillet fish by hand
- IMPFP103 – Process fish by hand
- IMPFP105 – Grade fish or shellfish by hand
- IMPFP107 – Intake fish or shellfish
- IMPFP109 – Control fish or shellfish defrosting
- IMPFP111 – Shuck bivalves by hand
- IMPFP113 – Pack and ice fish or shellfish
- IMPFP115 – Grade fish or shellfish by machine
- IMPFP117 – Control the fish or shellfish brining process
- IMPFP119 – Control the dry curing of fish
- IMPFP121 – Control the fish or shellfish smoking process
- IMPFP123 – Control the fish or shellfish marinating process
- IMPFP125 – Gut and clean fish by hand
- IMPFP127 – Assemble fish or shellfish products by hand
- IMPFP129 – Extract shellfish meat by hand
- IMPFP131 – Control shellfish meat extraction operations
- IMPFP133 – Pack live shellfish for dispatch
- IMPFP135 - Control fish gutting operations
- IMPFP136 - Control fish skinning operations
- IMPFP137 – Use fish or shellfish quality assessment methods
- IMPFP138 - Harvest fish for human consumption
- IMPFP140 - Conduct shellfish depuration operations
- IMPFP142 – Control shellfish depuration production
- IMPFP144 – Process fish or shellfish for sale in a retail environment
- IMPFP146 - Display fish or shellfish for retail sale
- IMPFP156 – Establish procedures for monitoring frying operations
- IMPFP158 – Monitor fish or shellfish operations
- IMPFP160 - Manage fish and shellfish operations
- IMPFP162 – Monitor the reception and holding of live fish and shellfish