What skills does a fish canning operator need?

A fish canning operator needs 23 essential skills including food canning production line, food storage, food preservation, maintain cutting equipment, tolerate strong smells. Core competencies include .

Will AI replace fish canning operator jobs?

The AI disruption score for fish canning operator is 44/100 (moderate risk). Some tasks may be automated but the role will evolve rather than disappear entirely.

Manufacturing & ProductionStationary plant and machine operatorsISCO 8160

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.

European Skills Framework

Skills and knowledge areas required for this occupation based on European classification.

Essential (23)

food canning production linefood canning production lineSteps in the canning process line from washing, conditioning and weighing food products, washing and preparing cans, filling cans, as well as other operations in order to obtain the end product.food storagefood storageThe proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.food preservationfood preservationDeterioration factors, controlling factors (temperature, additives, humidity, pH, water activity, etc., including packaging) and food processing methods to preserve food products.maintain cutting equipmentmaintain cutting equipmentMaintenance of the cutting equipment (knives, cutters, and other elements).tolerate strong smellstolerate strong smellsTolerate strong smells expelled by the goods being processed during the production of goods.ensure sanitationensure sanitationKeep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.tend canning machinetend canning machineTend canning machine powered by electricity or batteries in order to can various types of food.preserve fish productspreserve fish productsPlace and classify fish products for proper conservation. Maintain suitable conditions for the conservation of fishery products.inspect raw food materialsinspect raw food materialsInspect raw materials required for the production process, assessing quality and hidden flaws. Verify the origin of the raw materials using the sector defined documents, stamps or marks.mark differences in coloursmark differences in coloursIdentify differences between colours, such as shades of colour.clean food and beverage machineryclean food and beverage machineryClean machinery used for food or beverage production processes. Prepare the appropriate solutions for cleaning. Prepare all parts and assure that they are clean enough to avoid deviation or errors in ...apply HACCPapply HACCPApply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).check quality of products on the production linecheck quality of products on the production lineCheck products for quality on the production line and remove defective items before and after packaging.administer ingredients in food productionadminister ingredients in food productionIngredients to be added and the required amounts according to the recipe and the way those ingredients are to be administered.be at ease in unsafe environmentsbe at ease in unsafe environmentsBe at ease in unsafe environments like being exposed to dust, rotating equipment, hot surfaces, sub-freezing and cold storage areas, noise, wet floors and moving lift equipment.apply preservation treatmentsapply preservation treatmentsApply common treatments to preserve the characteristics of food products taking care of their appearance, smell and taste.remove parts of fishremove parts of fishRemove guts, heads and tails for fish and seafood production.adhere to organisational guidelinesadhere to organisational guidelinesAdhere to organisational or department specific standards and guidelines. Understand the motives of the organisation and the common agreements and act accordingly.apply requirements concerning manufacturing of food and beveragesapply requirements concerning manufacturing of food and beveragesApply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.apply GMPapply GMPApply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).use food cutting toolsuse food cutting toolsTrim, peel and slice products with knives, paring or food cutting tools or equipment according to guidelines.package fishpackage fishPackage fish in specified containers and compartments after preparing and trimming the fish. Prepare the fish to be shipped, and further treated in the supply chain.wash gutted fishwash gutted fishWash gutted fish in cold water, rinse it, brush it in a machine, or apply a combination of these techniques.

Optional (15)

health, safety and hygiene legislationhealth, safety and hygiene legislationThe set of health, safety and hygiene standards and items of legislation applicable in a specific sector.care for food aestheticcare for food aestheticConvey presentation and aesthetic elements into the production of food. Cut products properly, manage right quantities into the product, care for the attractiveness of the product.operate a heat treatment processoperate a heat treatment processApply heat treatment aimed at preparing and preserving half-finished or finished food products.slice fishslice fishCut fish or fish parts into fillets and smaller pieces.set up equipment for food productionset up equipment for food productionSet up machinery and equipment for food production. Make sure that controls, settings, and input requirements are according to the required standards.label foodstuffslabel foodstuffsUses adequate equipment to place label on food goods.liaise with colleaguesliaise with colleaguesLiaise with fellow colleagues to ensure common understanding on work related affairs and agree on the necessary compromises the parties might need to face. Negotiate compromises between parties as to ...follow hygienic procedures during food processingfollow hygienic procedures during food processingEnsure a clean working space according to hygienic standards in the food processing industry.select adequate ingredientsselect adequate ingredientsSelect adequate ingredients based in their technological function to execute ideas. Strive for consistent good quality of the ingredients and use them adequately to obtain a satisfactory final product...dispose non-food waste within the food industrydispose non-food waste within the food industryDispose non-food waste within the food industry applying environmentally accepted procedures to dispose it.adapt efficient food processing practicesadapt efficient food processing practicesEnsure to adapt the most efficient production techniques to accomplish food processing tasks with the least amount of time, effort and costs.dispose food wastedispose food wasteDispose or collect food waste with the purpose of recycling or throwing away from the production process. Follow established procedures for their disposal taking care of the environment and the safety...liaise with managersliaise with managersLiaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.ensure compliance with environmental legislation in food productionensure compliance with environmental legislation in food productionMake sure to comply with environmental legislation in food production. Understand the legislation related to environmental matters in food manufacturing and apply it in practice.label sampleslabel samplesLabel raw material/product samples for laboratory checks, according to implemented quality system.