Skills by Occupation

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

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