Fish production operators regulate and supervise fish product manufacturing facilities. They keep stock of all required ingredients and equipment for mass manufacturing. They also perform processes such as moulding, breading, frying, freezing, setting the system's temperature and checking speeds.
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.
Check products for quality on the production line and remove defective items before and after packaging.
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.
Apply different procedures to maintain the chain of temperature of foodstuffs and products in each stage of the production and supply chain.
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.
Monitoring freezing processes to ensure product is adequately frozen. Assessing temperature levels and ensuring energy efficiency and product refrigeration.
Operate equipment for canning, drying, freezing, smoking, high pressure processing of fish, or other types of processing of fish following established procedures.
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.
Adhere to organisational or department specific standards and guidelines. Understand the motives of the organisation and the common agreements and act accordingly.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
Be at ease in unsafe environments like being exposed to dust, rotating equipment, hot surfaces, sub-freezing and cold storage areas, noise, wet floors and moving lift equipment.
Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.
Lift heavy weights and apply ergonomic lifting techniques to avoid damaging the body.
Maintenance of the cutting equipment (knives, cutters, and other elements).
Oversee all personnel and processes to comply with health, safety and hygiene standards. Communicate and support alignment of these requirements with the company's health and safety programmes.
Operate mechanical chainsaw powered by electricity, compressed air or gasoline.
Tolerate strong smells expelled by the goods being processed during the production of goods.
Perform tasks in food preparation according to recipe or specification in order to preserve the quality of ingredients and to ensure replication accuracy of the recipe. Select the appropriate materials to follow the recipe, taking into account the current situation.
No competences in this bucket.
The anatomy of animals, their organs and their functions, as well as the usage of these organs for food production after slaughtering.
Steps in the canning process line from washing, conditioning and weighing food products, washing and preparing cans, filling cans, as well as other operations in order to obtain the end product.
The processes by which fruit and vegetables are dehydrated including techniques such as sun drying, indoor drying, and industrial applications for drying food. The dehydration process goes from selection of the fruit and vegetables according to their size, washing the fruit, classifying according to the product, storage, and mixing with ingredients resulting in a final product.
The applicable legal rules on temperature, waste materials, traceability, labelling, trading, and the transport of animal origin products.
The identification and characteristics of pathogenic micro-organisms in food and the adequate prevention methods to inhibit its reproduction in food materials.
The technology that uses, modifies or harnesses biological systems, organisms and cellular components to develop new technologies and products for specific uses.
The set of health, safety and hygiene standards and items of legislation applicable in a specific sector.
No competences in this bucket.
Ensure to adapt the most efficient production techniques to accomplish food processing tasks with the least amount of time, effort and costs.
Ingredients to be added and the required amounts according to the recipe and the way those ingredients are to be administered.
Blend, mix or cultivate ingredients to make reagents or to manufacture food or beverage products and to carry the analysis that goes along with it.
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.
Ensure the quality of all factors involved in a food production process.
Label raw material/product samples for laboratory checks, according to implemented quality system.
Place and classify fish products for proper conservation. Maintain suitable conditions for the conservation of fishery products.
Set up machinery and equipment for food production. Make sure that controls, settings, and input requirements are according to the required standards.
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.
Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.
Ensure a clean working space according to hygienic standards in the food processing industry.
Utilise computers, IT equipment and modern day technology in an efficient way.
Keep inventory of goods whether they are goods in the front end (i.e. raw materials), intermediate, or back end (i.e. finished products). Count goods and store them for the following production and distribution activities.
Lead, supervise and motivate a group of people, in order to meet the expected results within a given timeline and with the foreseen resources in mind.
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.
Identify differences between colours, such as shades of colour.
Operate a forklift, a vehicle with a pronged device in front for lifting and carrying heavy loads.