Performance criteria

• Observance of occupational health and safety rules
• Observance of hygiene and cleanliness rules
• Compliance with work instructions
• Compliance with standards of quality management.
• Proper application of work techniques
• Accurate data

Tasks

• Verify the organoleptic status of the seafood products (vitality, integrity, freshness, etc.).
• Unthaw seafood products, if necessary.
• Weigh or count the products.
• Compare the quantities received against invoices and purchase orders.
• Sort the products according to size.
• Wash and scale the fish.
• Ensure the preservation of products: place them in the cold room or in live-boxes, ice the produts or supply the yield tables.
• Ensure that the work area complies with hygiene and sanitation standards.
• Fill out administrative forms and forward them to the appropriate department or person.
• Record information for inventory purposes.

Performance criteria

• Observance of occupational health and safety rules
• Observance of hygiene and cleanliness rules
• Compliance with work instructions
• Proper application of work techniques

Tasks

• Read the emergency plan.
• Consult the production record.
• Make sure that all equipment and raw materials are available.
• Verify condition of the processing equipment (automated or nonautomated) and adjust the settings.
• Make sure that the required personal protective clothing and equipment are available (smock, boots, gloves, earmuffs, hairnet, etc.).
• Ensure that the work area complies with hygiene and sanitation standards.
• Detect various problems and notify the person in charge.

Performance criteria

• Observance of occupational health and safety rules
• Observance of hygiene and cleanliness rules
• Compliance with standards of quality management.
• Compliance with work instructions
• Proper application of work techniques
• Proper use of knives, instruments and equipment
• Optimal recovery of the flesh
• Efficient work

Tasks

• Shell the shellfish.
• Pare, wash or drain the flesh.
• Sort the shellfish.
• Group the shellfish by size, quality, etc.
• Verify the quality of the work (absence of unwanted parts, etc.).
• Place the flesh in bins or other containers.
• Ensure that the work area complies with hygiene and sanitation standards.

Performance criteria

• Observance of occupational health and safety rules
• Observance of hygiene and cleanliness rules
• Compliance with standards of quality management.
• Compliance with work instructions
• Proper application of work techniques
• Proper use of knives, instruments and equipment
• Clean-cut products
• Efficient work

Tasks

• Scrub the shellfish.
• Dismember the shellfish.
• Clean the shellfish parts.
• Verify the quality of the work.
• Place the shellfish parts in bins or other containers.
• Ensure that the work area complies with hygiene and sanitation standards.

Performance criteria

• Observance of occupational health and safety rules
• Observance of hygiene and cleanliness rules
• Compliance with work instructions
• Compliance with standards of quality management.
• Careful handling of equipment
• Demonstration of ability to work in a team

Tasks

• Operate the automated equipment (descaler, skinner, deheading machine, eviscerating machine, filleting machine, sorter, flesh extractor, separator, etc.).
• Place the seafood products in the equipment.
• Monitor the operation of the equipment.
• Remove the products.
• Verify whether the products comply with company standards.
• Detect various problems and notify the person in charge.
• Perform minor adjustments on the equipment.
• Ensure that the work area complies with hygiene and sanitation standards.

Performance criteria

• Observance of occupational health and safety rules
• Observance of hygiene and cleanliness rules
• Compliance with work instructions
• Compliance with standards of quality management.
• Proper application of work techniques
• Careful handling of products
• Efficient work

Tasks

• Read the cooking instructions.
• Verify the cooking equipment settings.
• Put the products in containers (baskets, bags, etc.) or on plate setters.
• Load the cooker or oven, or immerse the products in basins or cooking pots.
• Monitor the cooking process: measure the temperature, verify the products, etc.
• Remove the products.
• Cool down the products.
• Verify the quality of the products.
• Store the cooked products in the cold room.
• Detect various cooking problems and notify the person in charge.
• Ensure that the work area complies with hygiene and sanitation standards.

Performance criteria

• Observance of occupational health and safety rules
• Observance of hygiene and cleanliness rules
• Compliance with standards of quality management.
• Compliance with work instructions
• Proper application of work techniques
• Careful handling of products
• Efficient work

Tasks

• Interpret instructions for refrigeration or freezing.
• Verify the temperature, humidity percentage and other factors in refrigerating or freezing.
• Weigh the products.
• Put the products in bins, crates, bags or waste bins.
• Place the products on carts, racks or in freezing moulds.
• Soak the shrimp, crab and other shellfish in brine.
• Rotate the stock.
• Verify the quality of the frozen products.
• Detect various refrigeration or freezing problems and notify the person in charge.
• Ensure that the work area complies with hygiene and sanitation standards.

Performance criteria

• Observance of hygiene and cleanliness rules
• Compliance with work instructions
• Compliance with quality standards
• Proper application of the work techniques
• Accurate and visible labelling
• Concern for efficiency
• Attractive presentation of products

Tasks

• Set up the work area and prepare the packaging materials and equipment.
• Check the condition of the packaging containers.
• Check that the scale is working properly.
• Count or weigh products.
• Sort or organize the products.
• Place the products in containers or bags and repackage them.
• Check the quality of the presentation.
• Close and seal the containers.
• Verify the accuracy of the information on the labels and affix them to the products.
• Put food products in the cold room, refrigerated counters or freezers.

Performance criteria

• Compliance with work instructions
• Accurate data
• Legibility
• Clear communication with team members

Tasks

• Record the quantity produced.
• Record the weight or dimensions of the products.
• Record the production date.
• Record the names of the various packaged products.
• Record the product compliance results.

Performance criteria

• Observance of occupational health and safety rules
• Observance of hygiene and cleanliness rules
• Compliance with work instructions
• Observance of government standards regarding the use of cleaning products
• Proper use of cleaning and disinfecting products
• Order and cleanliness

Tasks

• Pick up the trash.
• Clean and disinfect the tools.
• Clean and disinfect the equipment.
• Clean and disinfect the work surfaces.
• Put away the cleaning products.