What skills does a fish production operator need?

A fish production operator needs 22 essential skills including maintain cutting equipment, tolerate strong smells, comply with food safety and hygiene, slice fish, ensure refrigeration of food in the supply chain. Core competencies include .

Will AI replace fish production operator jobs?

The AI disruption score for fish production operator is 40/100 (moderate risk). Some tasks may be automated but the role will evolve rather than disappear entirely.

Manufacturing & ProductionStationary plant and machine operatorsISCO 8160

fish production operator

Fish production operators regulate and supervise fish product manufacturing facilities. They keep stock of all required ingredients and equipment for mass manufacturing. They also perform processes such as moulding, breading, frying, freezing, setting the system's temperature and checking speeds.

European Skills Framework

Skills and knowledge areas required for this occupation based on European classification.

Essential (22)

maintain cutting equipmentmaintain cutting equipmentMaintenance of the cutting equipment (knives, cutters, and other elements).tolerate strong smellstolerate strong smellsTolerate strong smells expelled by the goods being processed during the production of goods.comply with food safety and hygienecomply with food safety and hygieneRespect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.slice fishslice fishCut fish or fish parts into fillets and smaller pieces.ensure refrigeration of food in the supply chainensure refrigeration of food in the supply chainApply different procedures to maintain the chain of temperature of foodstuffs and products in each stage of the production and supply chain.manage health and safety standardsmanage health and safety standardsOversee all personnel and processes to comply with health, safety and hygiene standards. Communicate and support alignment of these requirements with the company's health and safety programmes.clean food and beverage machineryclean food and beverage machineryClean machinery used for food or beverage production processes. Prepare the appropriate solutions for cleaning. Prepare all parts and assure that they are clean enough to avoid deviation or errors in ...apply HACCPapply HACCPApply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).check quality of products on the production linecheck quality of products on the production lineCheck products for quality on the production line and remove defective items before and after packaging.be at ease in unsafe environmentsbe at ease in unsafe environmentsBe at ease in unsafe environments like being exposed to dust, rotating equipment, hot surfaces, sub-freezing and cold storage areas, noise, wet floors and moving lift equipment.operate fish processing equipmentoperate fish processing equipmentOperate equipment for canning, drying, freezing, smoking, high pressure processing of fish, or other types of processing of fish following established procedures.work according to recipework according to recipePerform tasks in food preparation according to recipe or specification in order to preserve the quality of ingredients and to ensure replication accuracy of the recipe. Select the appropriate material...remove parts of fishremove parts of fishRemove guts, heads and tails for fish and seafood production.adhere to organisational guidelinesadhere to organisational guidelinesAdhere to organisational or department specific standards and guidelines. Understand the motives of the organisation and the common agreements and act accordingly.lift heavy weightslift heavy weightsLift heavy weights and apply ergonomic lifting techniques to avoid damaging the body.operate chainsawoperate chainsawOperate mechanical chainsaw powered by electricity, compressed air or gasoline.apply requirements concerning manufacturing of food and beveragesapply requirements concerning manufacturing of food and beveragesApply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.apply GMPapply GMPApply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).use food cutting toolsuse food cutting toolsTrim, peel and slice products with knives, paring or food cutting tools or equipment according to guidelines.package fishpackage fishPackage fish in specified containers and compartments after preparing and trimming the fish. Prepare the fish to be shipped, and further treated in the supply chain.wash gutted fishwash gutted fishWash gutted fish in cold water, rinse it, brush it in a machine, or apply a combination of these techniques.monitor freezing processesmonitor freezing processesMonitoring freezing processes to ensure product is adequately frozen. Assessing temperature levels and ensuring energy efficiency and product refrigeration.

Optional (25)

food canning production linefood canning production lineSteps in the canning process line from washing, conditioning and weighing food products, washing and preparing cans, filling cans, as well as other operations in order to obtain the end product.health, safety and hygiene legislationhealth, safety and hygiene legislationThe set of health, safety and hygiene standards and items of legislation applicable in a specific sector.biotechnologybiotechnologyThe technology that uses, modifies or harnesses biological systems, organisms and cellular components to develop new technologies and products for specific uses.pathogenic microorganisms in foodpathogenic microorganisms in foodThe identification and characteristics of pathogenic micro-organisms in food and the adequate prevention methods to inhibit its reproduction in food materials.food dehydration processesfood dehydration processesThe processes by which fruit and vegetables are dehydrated including techniques such as sun drying, indoor drying, and industrial applications for drying food. The dehydration process goes from select...animal anatomy for food productionanimal anatomy for food productionThe anatomy of animals, their organs and their functions, as well as the usage of these organs for food production after slaughtering.ensure sanitationensure sanitationKeep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.care for food aestheticcare for food aestheticConvey presentation and aesthetic elements into the production of food. Cut products properly, manage right quantities into the product, care for the attractiveness of the product.preserve fish productspreserve fish productsPlace and classify fish products for proper conservation. Maintain suitable conditions for the conservation of fishery products.lead a teamlead a teamLead, supervise and motivate a group of people, in order to meet the expected results within a given timeline and with the foreseen resources in mind.set up equipment for food productionset up equipment for food productionSet up machinery and equipment for food production. Make sure that controls, settings, and input requirements are according to the required standards.operate forkliftoperate forkliftOperate a forklift, a vehicle with a pronged device in front for lifting and carrying heavy loads.mark differences in coloursmark differences in coloursIdentify differences between colours, such as shades of colour.keep inventory of goods in productionkeep inventory of goods in productionKeep inventory of goods whether they are goods in the front end (i.e. raw materials), intermediate, or back end (i.e. finished products). Count goods and store them for the following production and di...administer ingredients in food productionadminister ingredients in food productionIngredients to be added and the required amounts according to the recipe and the way those ingredients are to be administered.blend food ingredientsblend food ingredientsBlend, mix or cultivate ingredients to make reagents or to manufacture food or beverage products and to carry the analysis that goes along with it.liaise with colleaguesliaise with colleaguesLiaise with fellow colleagues to ensure common understanding on work related affairs and agree on the necessary compromises the parties might need to face. Negotiate compromises between parties as to ...follow hygienic procedures during food processingfollow hygienic procedures during food processingEnsure a clean working space according to hygienic standards in the food processing industry.adapt efficient food processing practicesadapt efficient food processing practicesEnsure to adapt the most efficient production techniques to accomplish food processing tasks with the least amount of time, effort and costs.have computer literacyhave computer literacyUtilise computers, IT equipment and modern day technology in an efficient way.dispose food wastedispose food wasteDispose or collect food waste with the purpose of recycling or throwing away from the production process. Follow established procedures for their disposal taking care of the environment and the safety...liaise with managersliaise with managersLiaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.exert quality control to processing foodexert quality control to processing foodEnsure the quality of all factors involved in a food production process.ensure compliance with environmental legislation in food productionensure compliance with environmental legislation in food productionMake sure to comply with environmental legislation in food production. Understand the legislation related to environmental matters in food manufacturing and apply it in practice.label sampleslabel samplesLabel raw material/product samples for laboratory checks, according to implemented quality system.