Study Guides - process fish or shellfish for retail sale

 

 

Topic Overview : This Study Guide has been set up for the Level 2 Units that cover the skills and understanding for processing fish or shellfish for retail sale. These units are not to be confused with the similar hand process units that apply to a processing environment.

Content will be added and amended over time so please occasionally revisit this webpage to see what else is on offer. To provide feedback or request additional content please email the academy. The following Parts are addressed in this Study Guide.

    Overview of units
  1. Sources of information
  2. Related study guides
  3. Technical documents and other materials
  4. How to hand process fish
  5. How to hand process shellfish Presentations DVDs and Videos Documents Information leaflets

 

Information leaflets Documents DVDs and Videos Presentations

 

Overview of Units

  • Skills learning outcomes and key assessment criteria
    • Preparations - tools, equipment and work area, fish/shellfish ID, maintain quality.
    • Processing - meet specifications/yield/quality, maintain quality, handling.
    • Finishing - Dispose of waste, clean and put away tools and equipment.
  • Knowledge learning outcomes and key assessment criteria
    • What are the requirements? - hygiene policy, safe working practices, how to ID fish/shellfish;
    • How to prepare and to process - tools and equipment, workstations, structure of fish/shellfish, fish/shellfish ID, fit for use, fish/shellfish processing techniques, dressing cooked shellfish.
    • Finishing - rework, recycle, waste disposal, cleaning.

    Company procedures and policies

The employer should have policies and procedures on food safety and hygiene, cleaning (schedules), specifications for quality and product, disposal of waste, etc. You should study these policies and procedures and/or be instructed and trained in their application. These policies and procedures may be based on examples of good practice drawn from the industry. Sources of information and examples of good practices can be found in the next Topic.

Where a suitable policy or procedure does not exist, it may be useful for the employer and/or the apprentice to develop something suitable. Policies and procedures developed for fish may not always be suitable for shellfish. Cooked shellfish (along with hot smoked and cooked fish products) are defined as high care products. High care products along with live bivalve mollusc require additional food safety and handling policies.

 

 

Part 1: Sources of Information

Fish processing workbook: This learner workbook on how to process fish by hand is the primary leaning resource for these units. The workbook was developed for hand processing in a processing (rather than sales) environment, but most of the contents applies to a sales environment as well.

Shellfish processing workbook: This learner workbook on how to process shellfish by hand is the primary leaning resource for these units. The workbook was developed for hand processing in a processing (rather than sales) environment, but most of the contents applies to a sales environment as well.

Video demonstrations of hand processing techniques - see topics 4 and 5 below for details. Seafish's fish and shellfish youtube offers 47 videos on hand processing of fish and shellfish. The SAGB offering on shellfish is here.

Fish and Shellfish ID - Fish/Shellfish ID open learning module, Seafood Guide,

Preparation of tools, equipment and workstation - knife sharpening video, basic fishmongering tools,

Quality - shopping for fresh fish,

General food safety and health and safety - see Seafish's online food safety package, plus food safety video and H&S video content.

High Care food safety - examples of high standards from a crab processing factory, how to dress a crab,

Bivalve food safety - Scallops, scallop shucking manual, Presentations DVDs and Videos Documents Information leaflets

 

 

Part 2 : Related Study Guides

Level 2 Study Guides page

Level 3 Study Guides page

 

 

Part 3 : Technical documents and other materials

Presentations DVDs and Videos Documents Information leaflets

 

 

Part 4 : How to hand process fish

You will probably find what you want here - Youtube - 47 videos on hand processing of fish and shellfish. Presentations DVDs and Videos Documents Information leaflets

 

 

Part 5 : How to hand process shellfish

Presentations DVDs and Videos Documents Information leaflets