§ OCCUPATION · GLOBAL STANDARDS

fish preparation operator

Fish preparation operators realize the preparation of fish and shellfish according to hygiene, food safety and trade regulations.

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Description

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.

Theoretical Knowledge

ESSENTIALTheoretical knowledge required

fish varieties food storage

OPTIONALAdjacent knowledge that strengthens fit

fish, crustacean and mollusc products health, safety and hygiene legislation legislation about animal origin products

Practical Skills

ESSENTIALApplied skills & competences

maintain cutting equipment use food cutting tools lift heavy weights preserve fish products package fish slice fish remove parts of fish follow hygienic procedures during food processing use cutting equipment store raw food materials execute chilling processes to food products comply with food safety and hygiene mark differences in colours apply HACCP operate fish processing equipment monitor freezing processes ensure sanitation operate weighing machine apply GMP

OPTIONALOptional competences

ensure refrigeration of food in the supply chain oversee quality control dispose food waste handle fish products sell fish and seafood keep inventory of goods in production label foodstuffs cook fish order supplies wash gutted fish clean food and beverage machinery liaise with colleagues care for food aesthetic advise customers on seafood choices organise storage facilities liaise with managers administer ingredients in food production cook seafood adapt efficient food processing practices

Data Source: Unified Global Standards (ISCED, ISCO, O*NET, ESCO)