Hal Dawson

Worshipful Master Fishmonger


Manual Fish Filleting

   Manual Fish Filleting

          Two Courses Available

 

1/  Full Filleting Training & up-skilling of new members of staff

              Course Duration 3 Weeks

 

2/  Assessment for time served filleters

            Course duration, 5 days.

 

Maximum number of filleters per course 8

 

Course contents

Unit 1 Hygiene and Safety.

Unit 2 Workstation Preparation.

Unit 3 Species Identification.

Unit 4 Causes and Controls of Fish Spoilage.

Unit 5 Filleting Techniques.

Unit 6 Handling and Packaging Techniques.

 

Outline Training Plan

 

Comply with current food hygiene and product safety regulations

Maintain the required standard of personal and work place hygiene.

Carry out cleaning and sanitising schedules for work areas and demonstrate safe working practices while using cleaning agents and sanitises.

Handle and store knives in a safe and hygiene manner

Demonstrate the sensory analysis of fish quality.

Identify parasites and contaminants in fish.

Explain how fish spoils.

Explain the importance of temperature control in fish handling.

Demonstrate the correct procedures for icing fish.

De-bone and trim fillets. Skin fish fillets. Minor filleting duties.

Maintain the core temperature of fish during display and storage.

Dispose of waste material in a safe/hygienic/environmentally friendly manner.

Select a range of containers suitable for packing and storing fish fillets.

Lay out fish fillets in order to maximise quality and shelf life.

 

 

            Both courses are accredited by QQI at Level 5 through BIM'S

                                        QQI Training Centre

Fish handling and Filleting Skills

          Introduction to Fish Handling and Filleting Skills

              Co-ordinated by Board Iasca Mhara   BIM

Venue:    Seafood Development Centre, Clonakilty

 

Duration:               Two Day Intensive Course

 

Outline Training Plan

 

Comply with current food hygiene and product safety regulations.

Maintain the required standard of personal and work place hygiene.

Carry out cleaning and sanitising schedules for work areas and demonstrate safe working practices while using cleaning agents and sanitises.

Handle and store knives in a safe and hygiene manner.

Demonstrate the sensory analysis of fish quality.

Identify parasites and contaminants in fish.

Explain how fish spoils.

Explain the importance of temperature control in fish handling.

Demonstrate the correct procedures for icing fish.

De-bone and trim fillets. Skin fish fillets. Minor filleting duties.

Maintain the core temperature of fish during display and storage.

Dispose of waste material in a safe/hygienic/environmentally friendly manner.

Select a range of containers suitable for packing and storing fish fillets.

Lay out fish fillets in order to maximise quality and shelf life.

 

         For further information please contact ;
 

Lorraine Richardson                                      Email: richardson@bim.ie

Fish Handling and Filleting Skills

           Introduction to Fish Handling and Filleting Skills

               Co-Ordinated by Taste4Success Skillnet

 

Course Duration:  4 Days for up to 5        Trainees

Course Duration:  5 Days for up to 8/10   Trainees

 

Outline Training Plan

 

Comply with current food hygiene and product safety regulations

Maintain the required standard of personal and work place hygiene.

Carry out cleaning and sanitising schedules for work areas and demonstrate safe working practices while using cleaning agents and sanitises.

Handle and store knives in a safe and hygiene manner

Demonstrate the sensory analysis of fish quality.

Identify parasites and contaminants in fish.

Explain how fish spoils.

Explain the importance of temperature control in fish handling.

Demonstrate the correct procedures for icing fish.

De-bone and trim fillets. Skin fish fillets. Minor filleting duties.

Maintain the core temperature of fish during display and storage.

Dispose of waste material in a safe/hygienic/environmentally friendly manner.

Select a range of containers suitable for packing and storing fish fillets.

Lay out fish fillets in order to maximise quality and shelf life.

 

          For further information on the above course and possible 100%  

                  funding  Job Seekers/Unemployed,  please contact:

 

Taste4Success Skillnet

E: training@taste4success.ie

W: www.taste4success.ie

T: 353 (0)43 6685289

Safe Knife Handling/Related Hygiene Matters

 

Course content,      2 Units

Duration,                 1-day course.

Award:                     Attendance Certificate

Venue                      In House Training.

 

Unit 1   Safe Knife Handling

 

Unit 1.1  The need for the correct preparation of a fish processing workstation

Unit 1.2  Demonstrate the technique of knife sharpening.

Unit 1.3  Do's and don'ts while knife handling.

 

Unit 2   Related Hygiene Matters

 

Unit 2.1    Sources of Contamination.

Unit 2.2    Information that is of vital importance to the food operator.

Unit 2.3    Guidance to compliance for hand washing. 

The -

This course has been designed as a direct request from Insurance Companies, who now require their Food Processing members to have their staff trained in Safe Knife Handling.