Study Guides - process fish or shellfish in a sales environment

Overview of Units

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 Shellfish Association of Great Britain (SAGB) offering on shellfish is here.

Fish and Shellfish ID - Fish/Shellfish ID open learning module.

Also see the Seafood Guide section at the top of this page.

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.

Part 2 : Related Study Guides

Level 2 Study Guides page

Level 3 Study Guides page

Part 3 : Technical documents and other materials

• Learner workbook downloads - filleting
• Scallop incompany coaching guide and main scallop page
• Guidelines for the handling of chilled fish by retailers
• Main bivalve shellfish webpage;
• main crustacean shellfish page;
• Main squid and octopus shellfish page;

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.

Part 5 : How to hand process shellfish