quality standards applicable to aquaculture products
Quality schemes, label rouge, ISO systems, HACCP procedures, bio/organic status, traceability labels.
Aquaculture quality supervisors establish standards and policies for the quality control of aquatic organisms’ production. They test and inspect the stock according to hazard analysis and critical control points (HACCP) principles and safety regulations.
Competences and skills
36 ESCO relationsEssential knowledge 4 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
3 competencesseafood processing
Process of all marine finfish, crustaceans, molluscs and other forms of aquatic life (including squid, sea turtle, jellyfish, sea cucumber, and sea urchin and the roe of such animals) other than birds or mammals, harvested for human consumption.
traceability in food industry
Traceability measures to respond to potential risks that can arise in food and feed, so as to ensure that all food products are safe for humans to eat.
Cross-sector
1 competencequality of fish products
Factors affecting the quality of fish products. For instance, differences between species, impact of the fishing gears and parasite influence on the preservation of quality.
Essential skills and competences 16 competences
Occupation specific
3 competencesadvise on aquaculture products supply chain
Provide support and advice in aquaculture supply chain related activities such as packaging design and logistics.
implement traceability systems
Implement traceability systems in respect of different aquatic resources species.
perform HACCP inspections for aquatic organisms
Oversee and inspect slaughtered aquatic organisms to determine whether they are in unadulterated condition and therefore eligible to bear the mark of inspection. Verify that the establishment follows the HIMP process control plan, under which establishment employees sort acceptable products and parts from unacceptable.
Sector-specific
8 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.
assess cage water quality
Analyse the quality of water by monitoring the state of temperature and oxygen, among other parameters.
ensure compliance with aquaculture standards
Ensure that operations comply with standards for sustainable aquaculture.
green
identify process improvements
Identify possible improvements to operational and financial performance, in order to increase productivity, efficiency, quality, and streamline procedures.
implement quality management systems
Implement quality systems and procedures such as ISO systems.
inspect aquaculture equipment
Inspect aquaculture harvesting tools and machinery to ensure that they work properly.
measure water quality parameters
Quality assure water by taking into consideration various elements, such as temperature.
perform food risk analysis
Perform food risks analysis for food safety assurance.
Cross-sector
5 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.
apply risk management processes
Identify risks and apply a risk management process, e.g. hazard analysis and critical control points (HACCP).
monitor water quality
Measure water quality: temperature, oxygen, salinity, pH, N2, NO2,NH4, CO2, turbidity, chlorophyll. Monitor microbiological water quality.
green
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.
set quality assurance objectives
Define quality assurance targets and procedures and see to their maintenance and continued improvement by reviewing targets, protocols, supplies, processes, equipment and technologies for quality standards.
Optional knowledge 3 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
2 competencesfish anatomy
The study of the form or morphology of fish species.
pollution legislation
Be familiar with European and National legislation regarding the risk of pollution.
green
Cross-sector
1 competencepollution prevention
The processes used to prevent pollution: precautions to pollution of the environment, procedures to counter pollution and associated equipment, and possible measures to protect the environment.
green
Optional skills and competences 13 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
3 competencesdevelop personal skills
Set goals for personal development and act accordingly. Plan personal development by analysing work experience and establishing areas that need development. Takes part in training sessions considering his/her abilities, possibilities and feedback.
report pollution incidents
When an incident causes pollution, examine the extent of the damage and what the consequences could be and report it relevant institution following pollution reporting procedures.
green
screen live fish deformities
Examine live fish, including larvae, to detect deformities related to body shape, jaw deformity, vertebral deformity and skeletal deformity. If not detected, these could lead to risks for fish, such as swimming performance, feed efficiency, limit of the feed, infectious disease and lethality.
Cross-sector
10 competencescreate training materials
Develop and compile training items and resources according to didactical methods and training needs and using specific types of media.
deliver online training
Provide training by using online technologies, adapting the learning materials, using e-learning methods, supporting the trainees and communicating online. Instruct virtual classrooms.
digital
evaluate training
Assess the realisation of the training's learning outcomes and goals, the quality of teaching, and give transparent feedback to the trainers and trainees.
identify training needs
Analyse the training problems and identify the training requirements of an organisation or individuals, so as to provide them with instruction tailored to their prior mastery, profile, means and problem.
implement scientific decision making in healthcare
Implement scientific findings for evidence-based practice, integrating research evidence into decision making by forming a focused clinical question in response to a recognised information need, searching for the most appropriate evidence to meet that need, critically appraising the retrieved evidence, incorporating the evidence into a strategy for action, and evaluating the effects of any decisions and actions taken.
make independent operating decisions
Make immediate operating decisions as necessary without reference to others, taking into account the circumstances and any relevant procedures and legislation. Determine alone which option is the best for a particular situation.
provide training on quality management supervision
Provide training to production employees, in groups or individually, on standard operating procedures, product specifications, visual quality inspection criteria, SPC, production controls, formulas, GMP, and food safety procedures.
speak different languages
Master foreign languages to be able to communicate in one or more foreign languages.
research
train employees
Lead and guide employees through a process in which they are taught the necessary skills for the perspective job. Organise activities aimed at introducing the work and systems or improving the performance of individuals and groups in organisational settings.
use different communication channels
Make use of various types of communication channels such as verbal, handwritten, digital and telephonic communication with the purpose of constructing and sharing ideas or information.