Skills by Occupation

apply preservation treatments preserve fish products food storage tolerate strong smells wash gutted fish use food cutting tools adhere to organisational guidelines check quality of products on the production line apply HACCP food preservation ensure sanitation be at ease in unsafe environments clean food and beverage machinery mark differences in colours tend canning machine apply GMP maintain cutting equipment remove parts of fish inspect raw materials for muscle food processing package fish execute chilling processes to food products apply requirements concerning manufacturing of food and beverages food canning production line administer ingredients in food production

set up equipment for food production slice fish select adequate ingredients ensure compliance with environmental legislation in food production follow hygienic procedures during food processing health, safety and hygiene legislation operate a heat treatment process care for food aesthetic liaise with managers label samples liaise with colleagues label foodstuffs dispose food waste dispose non-food waste within the food industry legislation about animal origin products adapt efficient food processing practices