fish canning operator

Description

Fish canning operators brine, cook and package fish. They sterilise fish canning lines and introduce fishes in tanks once heads and visceras have been removed from the body. They tend cooking stoves to preheat the fish, and fill the cans either manually or mechanically with fish, olive oil or other products.

EssentialOptional

Theoretical Knowledge

food preservation food canning production line food storage legislation about animal origin products health, safety and hygiene legislation

Practical Skills

use food cutting tools apply requirements concerning manufacturing of food and beverages be at ease in unsafe environments remove parts of fish apply HACCP tolerate strong smells clean food and beverage machinery tend canning machine preserve fish products apply preservation treatments inspect raw food materials execute chilling processes to food products maintain cutting equipment adhere to organisational guidelines administer ingredients in food production check quality of products on the production line wash gutted fish ensure sanitation apply GMP mark differences in colours package fish set up equipment for food production liaise with colleagues dispose non-food waste within the food industry label foodstuffs care for food aesthetic ensure compliance with environmental legislation in food production slice fish dispose food waste adapt efficient food processing practices operate a heat treatment process liaise with managers select adequate ingredients label samples follow hygienic procedures during food processing