fish canning operator (EN)
ISCO 8160 · v1.2.1
Fish canning operators brine, cook and package fish. They sterilise fish canning lines and introduce fishes in tanks once heads and visceras have been removed from the body. They tend cooking stoves to preheat the fish, and fill the cans either manually or mechanically with fish, olive oil or other products.
Classification skills are not a measurement of your proficiency or future displaced hours.
Source aliases (EN)
- fish canning operative
- fish canner
Skills and knowledge
Essential (EN) · 24
- maintain cutting equipment
- tolerate strong smells
- ensure sanitation
- tend canning machine
- preserve fish products
- inspect raw food materials
- food canning production line
- mark differences in colours
- clean food and beverage machinery
- apply HACCP
- check quality of products on the production line
- administer ingredients in food production
- be at ease in unsafe environments
- apply preservation treatments
- execute chilling processes to food products
- remove parts of fish
- adhere to organisational guidelines
- food storage
- apply requirements concerning manufacturing of food and beverages
- apply GMP
- use food cutting tools
- package fish
- food preservation
- wash gutted fish
Optional (EN) · 16
- care for food aesthetic
- legislation about animal origin products
- operate a heat treatment process
- slice fish
- set up equipment for food production
- health, safety and hygiene legislation
- label foodstuffs
- liaise with colleagues
- follow hygienic procedures during food processing
- select adequate ingredients
- dispose non-food waste within the food industry
- adapt efficient food processing practices
- dispose food waste
- liaise with managers
- ensure compliance with environmental legislation in food production
- label samples
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