Fillet, pack and code a restaurant order

What is going on

Harbourview Restaurant Group has ordered forty kilograms of skin on kingfish fillets and ten kilograms of sashimi grade loins for Thursday morning delivery. Harvest lot H-0910-C5 from cage 5 arrived at receival at 1.6 degrees and is in the chiller. The plant runs under the food safety program with hygiene entry rules, a time limit for product on the bench, metal detection on every carton and a batch record that must be completed at the time. A worker cut a thumb last week filleting without the cut-resistant glove, so supervisors are checking gloves at line start. The batch recorder will check your first fillets and you will record the batch yourself.

Your brief

Enter the plant correctly, receive the lot, fillet and trim to the specification safely, keep product cold and on time, produce the sashimi loins on dedicated equipment, pack, code and metal detect the cartons, and complete the batch record in the register.

Work through it

You do not need to do it all. Doing a few of these will show you what the work is like. Your ticks and notes stay on this device.

• Read the Filleting, Packing and Hygiene Procedure and the Food Safety and Quality Policy, and list the hygiene entry steps, the critical control points on the fillet line and the sashimi grade rules.
• Complete the hygiene entry: clean clothing, hair cover, jewellery off, hand wash and sanitise, boot wash, and report your fitness for work to the supervisor.
• Check harvest lot H-0910-C5 in the Processing Batch and Traceability Register, confirm the receival temperature and sashimi certification, and set up your board, knife, steel and cut-resistant glove.
• Fillet the first two fish, trim, pin bone and check for bones and blood spots, place fillets on ice, and have the batch recorder check them before continuing.
• Fillet the remaining fish to forty kilograms of skin on fillets, keeping product on ice and within the bench time limit, and placing frames in the waste bin.
• Change to the dedicated sanitised sashimi board and knife and produce ten kilograms of sashimi grade loins, held below two degrees, packed and labelled as sashimi grade with the harvest date and lot.
• Pack the fillets to the customer specification, apply batch codes and labels, pass every carton through metal detection and verify the test pieces.
• Complete the batch entries in the Processing Batch and Traceability Register with inputs, outputs, yield and the critical control point checks, and sanitise your station at shift end.

What someone in this role would produce

• A hygiene entry and line set-up checklist you completed
• Two completed batch entries in the Processing Batch and Traceability Register (fillets and sashimi loins)
• A yield calculation for the lot
• Photographs or a supervisor observation record of the packed and coded cartons