food storage
The proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.
Fish preparation operators realize the preparation of fish and shellfish according to hygiene, food safety and trade regulations. They carry out fish processing operations, and also handle retail activities.
Competences and skills
43 ESCO relationsEssential knowledge 2 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
1 competenceCross-sector
1 competencefish varieties
The different types and varieties of fish on the market.
Essential skills and competences 19 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
10 competencesapply GMP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
- Scope note
- There are countries that adopt their own national regulations such as the British standard and/or international ones as well: International Features Standards (IFS). In these cases, producers should comply with international standards also.
execute chilling processes to food products
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.
monitor freezing processes
Monitoring freezing processes to ensure product is adequately frozen. Assessing temperature levels and ensuring energy efficiency and product refrigeration.
operate fish processing equipment
Operate equipment for canning, drying, freezing, smoking, high pressure processing of fish, or other types of processing of fish following established procedures.
package fish
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.
preserve fish products
Place and classify fish products for proper conservation. Maintain suitable conditions for the conservation of fishery products.
remove parts of fish
Remove guts, heads and tails for fish and seafood production.
slice fish
Cut fish or fish parts into fillets and smaller pieces.
use cutting equipment
Use knives, cleavers, meat saws, bandsaws, or other equipment to perform meat cutting and trimming.
use food cutting tools
Trim, peel and slice products with knives, paring or food cutting tools or equipment according to guidelines.
Cross-sector
9 competencesapply HACCP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
- Scope note
- There are countries that adopt their own national regulations such as the British standard and/or international ones as well: International Features Standards (IFS). In these cases, producers should comply with international standards also.
comply with food safety and hygiene
Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.
ensure sanitation
Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.
follow hygienic procedures during food processing
Ensure a clean working space according to hygienic standards in the food processing industry.
lift heavy weights
Lift heavy weights and apply ergonomic lifting techniques to avoid damaging the body.
maintain cutting equipment
Maintenance of the cutting equipment (knives, cutters, and other elements).
mark differences in colours
Identify differences between colours, such as shades of colour.
operate weighing machine
Work with a weighing machine to measure raw, half-finished and finished products.
store raw food materials
Keep in reserve raw materials and other food supplies, following stock control procedures.
Optional knowledge 3 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
2 competencesfish, crustacean and mollusc products
The offered fish, crustacean and mollusc products, their functionalities, properties and legal and regulatory requirements.
legislation about animal origin products
The applicable legal rules on temperature, waste materials, traceability, labelling, trading, and the transport of animal origin products.
Cross-sector
1 competencehealth, safety and hygiene legislation
The set of health, safety and hygiene standards and items of legislation applicable in a specific sector.
Optional skills and competences 19 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
11 competencesadapt efficient food processing practices
Ensure to adapt the most efficient production techniques to accomplish food processing tasks with the least amount of time, effort and costs.
administer ingredients in food production
Ingredients to be added and the required amounts according to the recipe and the way those ingredients are to be administered.
advise customers on seafood choices
Provide advice on the available seafood and on ways of cooking and storing it.
clean food and beverage machinery
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.
- Scope note
- Clean metal vessels: Clean the interior of metal drums using steam-cleaning apparatus, or the interiors of barrels by rinsing them with water and alcohol. Clean mixers: Perform cleaning of mixers on a daily basis, and perform cleaning at shutdowns thoroughly. Follow security procedures.
cook fish
Prepare fish dishes. The complexity of the dishes will depend on the range of fish used and how they are combined with other ingredients in their preparation and cooking.
cook seafood
Prepare seafood dishes. The complexity of the dishes will depend on the range of seafood used and how they are combined with other ingredients in their preparation and cooking.
dispose food waste
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.
green
ensure refrigeration of food in the supply chain
Apply different procedures to maintain the chain of temperature of foodstuffs and products in each stage of the production and supply chain.
label foodstuffs
Uses adequate equipment to place label on food goods.
sell fish and seafood
Sell fish and varieties of seafood, according to the product's availability in the store.
wash gutted fish
Wash gutted fish in cold water, rinse it, brush it in a machine, or apply a combination of these techniques.
Cross-sector
8 competencescare for food aesthetic
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.
handle fish products
Handle fish with care and hygiene required to maintain quality. Adequately prepare fish products for storage.
keep inventory of goods in production
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.
liaise with colleagues
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
Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.
order supplies
Command products from relevant suppliers to get convenient and profitable products to purchase.
organise storage facilities
Order the contents of a storage area to improve efficiency with respect to the inflow and outflow of the stored items.
oversee quality control
Monitor and assure the quality of the provided goods or services by overseeing that all the factors of the production meet quality requirements. Supervise product inspection and testing.