Grade fish or shellfish by hand

Overview & Purpose

What This Standard Covers

This standard outlines the necessary skills and knowledge for grading fish or shellfish by hand, focusing on compliance with product specifications and production schedules, along with proper handling and disposal procedures.

Performance Criteria

• Confirm grading specification
• Prepare and maintain the work area
• Obtain required tools and equipment, including hygiene gear
• Grade fish or shellfish by size and quality
• Achieve the required grading rate
• Handle and store fish or shellfish properly
• Label according to organizational standards
• Transfer graded products to the next process stage
• Dispose of waste following procedures
• Maintain communication during grading
• Complete relevant records as per organizational requirements

Knowledge & Understanding Requirements

• Organizational standards and consequences of non-compliance
• Facilities necessary for grading
• How to interpret grading specifications
• Identification of commonly processed fish or shellfish species
• Procedures for preparing and maintaining work areas
• Techniques for grading by size and quality
• Common quality issues and their causes
• Methods to maintain fish or shellfish quality
• Importance of proper grading and related procedures
• Protocol for dealing with substandard products
• Procedures for waste disposal
• Product control and traceability during grading
• Awareness of personal authority and competency limits
• Importance of recording, reporting, and communication in the process

Relevent Roles

• Manufacturing Technologies Operatives
• Plant and Machine Operatives
• Process Operatives
• Process, Plant, and Machine Operatives in the Fish and Shellfish Processing sector