Fish canning operator
Code 8160.31
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.
Essential skills
Knowledge
- food storage
- food canning production line
- food preservation
Skills and competences
- administer ingredients in food production
- apply HACCP
- apply GMP
- apply requirements concerning manufacturing of food and beverages
- apply preservation treatments
- preserve fish products
- mark differences in colours
- package fish
- inspect raw food materials
- wash gutted fish
- ensure sanitation
- clean food and beverage machinery
- remove parts of fish
- maintain cutting equipment
- tend canning machine
- execute chilling processes to food products
- tolerate strong smells
- use food cutting tools
- check quality of products on the production line
Transversal competences
- be at ease in unsafe environments
- adhere to organisational guidelines
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What to assess for this role
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Sources
This service uses the ESCO classification of the European Commission and the Mapha Taxonomy developed by OTIC SOFOFA (CC BY 4.0), in an adapted version. Group codes come from the ILO's ISCO-08. See sources and licences