Fish trimmers cut off fish heads and remove organs from the body for fish and seafood production. They remove organs by scraping and washing, cut out areas presenting defects, and package the processed fish in appropriate containers.
No competences in this bucket.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
Clean machinery used for food or beverage production processes. Prepare the appropriate solutions for cleaning. Prepare all parts and assure that they are clean enough to avoid deviation or errors in the production process.
Efficiently clean the trimming box.
Carry out chilling, freezing and cooling operation processes to food products such as fruit and vegetables, fish, meat, catering food. Prepare food products for extended periods of storage or half prepared food. Ensure safety and nutrition qualities of frozen goods and preserve products in accordance with specified temperatures.
Package fish in specified containers and compartments after preparing and trimming the fish. Prepare the fish to be shipped, and further treated in the supply chain.
Remove guts, heads and tails for fish and seafood production.
Cut fish or fish parts into fillets and smaller pieces.
Trim, peel and slice products with knives, paring or food cutting tools or equipment according to guidelines.
Wash gutted fish in cold water, rinse it, brush it in a machine, or apply a combination of these techniques.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.
Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.
Lift heavy weights and apply ergonomic lifting techniques to avoid damaging the body.
Maintenance of the cutting equipment (knives, cutters, and other elements).
Identify differences between colours, such as shades of colour.
Tolerate strong smells expelled by the goods being processed during the production of goods.
No competences in this bucket.
The applicable legal rules on temperature, waste materials, traceability, labelling, trading, and the transport of animal origin products.
No competences in this bucket.
No competences in this bucket.
Dispose or collect food waste with the purpose of recycling or throwing away from the production process. Follow established procedures for their disposal taking care of the environment and the safety matters according to legislations.
Make sure to comply with environmental legislation in food production. Understand the legislation related to environmental matters in food manufacturing and apply it in practice.
Place and classify fish products for proper conservation. Maintain suitable conditions for the conservation of fishery products.
Proceed in a way that one can be relied on or depended on.
Convey presentation and aesthetic elements into the production of food. Cut products properly, manage right quantities into the product, care for the attractiveness of the product.
Ensure a clean working space according to hygienic standards in the food processing industry.
Liaise with fellow colleagues to ensure common understanding on work related affairs and agree on the necessary compromises the parties might need to face. Negotiate compromises between parties as to ensure that work in general run efficiently towards the achievement of the objectives.
Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.