fish canning operator
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.
Also called: fish canning operative, fish canner
- 24
- essential skills
- 16
- optional skills
- 8
- related roles
- 8160
- ISCO-08 group
Where you can go from here
8 rolesOccupations sharing the most essential skills with this one. The number is a count, not an opinion.
- fish production operatorWhat changes?14 skills in common
- meat preparations operatorWhat changes?14 skills in common
- fish trimmer13 skills in common
- fruit and vegetable cannerWhat changes?13 skills in common
- prepared meat operator12 skills in common
- chilling operator11 skills in common
- fish preparation operator11 skills in common
- baker9 skills in common
Essential skills
24- adhere to organisational guidelines
- administer ingredients in food production
- apply GMP
- apply HACCP
- apply preservation treatments
- apply requirements concerning manufacturing of food and beverages
- be at ease in unsafe environments
- check quality of products on the production line
- clean food and beverage machinery
- ensure sanitation
- execute chilling processes to food products
- food canning production line
- food preservation
- food storage
- inspect raw food materials
- maintain cutting equipment
- mark differences in colours
- package fish
- preserve fish products
- remove parts of fish
- tend canning machine
- tolerate strong smells
- use food cutting tools
- wash gutted fish
Optional skills
16- adapt efficient food processing practices
- care for food aesthetic
- dispose food waste
- dispose non-food waste within the food industry
- ensure compliance with environmental legislation in food production
- follow hygienic procedures during food processing
- health, safety and hygiene legislation
- label foodstuffs
- label samples
- legislation about animal origin products
- liaise with colleagues
- liaise with managers
- operate a heat treatment process
- select adequate ingredients
- set up equipment for food production
- slice fish
Definition and skills from ESCO, published by the European Commission. Source concept
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