Description
Fish trimmers cut off fish heads and remove organs from the body for fish and seafood production. They remove organs by scraping and washing, cut out areas presenting defects, and package the processed fish in appropriate containers.
EssentialOptional
Theoretical Knowledge
Practical Skills
use food cutting toolsapply requirements concerning manufacturing of food and beveragesremove parts of fishapply HACCPtolerate strong smellslift heavy weightscomply with food safety and hygieneclean food and beverage machineryslice fishexecute chilling processes to food productsmaintain cutting equipmentclean the trimming boxwash gutted fishensure sanitationapply GMPmark differences in colourspackage fishliaise with colleaguespreserve fish productscare for food aestheticensure compliance with environmental legislation in food productiondispose food wasteliaise with managersact reliablyfollow hygienic procedures during food processing