Unit 27: Seafood primary processing
Learning hours: 60
NQF level 3: BTEC National
Description of unit
This specialist unit provides the learner with a knowledge and understanding of the
processes involved in transforming whole fish into fresh fish and a range of fish
products. It develops an appreciation of the complex nature of fish. It builds on the
knowledge and skills gained in Food and Raw Materials and Introduction to Food
Manufacture. The unit should allow the student to see and handle fresh fish and produce
a basic fillet. If studied in conjunction with Fish Technology B, the learner will gain a
broad understanding of the main processes that are commonly used in the modern Fish
Industry.
For more information consult the full description of Unit A
Suggested Timetable for this Unit
Unit 29: Fish Processing A
|
Day
(6½
hours)
|
Topics
|
Time
|
Resources
|
|
1
|
Introduction (D1-1)
Assignment(D1-App1)
Fish identification (D1-2)
(D1-App2) (D1-App3)
Fishing methods (D1-3)
(D1-App4)
Discussion
Auction Markets (D1-4)
(D1-App3)
Aquaculture – finfish
(D1-5)
|
½ hour
1½ hour
2 ½ hour
1 hour
1 hour
|
PowerPoint presentation
Issue Major assignment document
Seafish Fish and Shellfish
Identification module plus Seafish
digital ID images
PowerPoint presentation Fishing
Methods, Seafish Digital booklet
PowerPoint presentation
Seafish clock auction Video,
PowerPoint presentation
Video,
|
|
2
|
Aquaculture - shellfish
(D2-1) (D2-1a)
Fish quality (I) (D2-2)
Assessment methods
(D2-3)
Quality assessment &
Fish Identification (PPE
required). (D2-3) (D2-4)
Fish spoilage (D2-5)
|
1 hour
1 hour
1½ hours
1½ hours
1½ hours
|
PowerPoint presentation
PowerPoint presentation
PowerPoint presentation
Practical
PowerPoint presentation
|
|
3
|
Fish Quality II (D3-1)
(D3-1a)
Hygiene (D3-2)
Depuration (D3-3)
Chilling processes
(D3-4)
Packaging of fish –
protection required.
(D3-5)
|
2 hours
1
1 hour
1½ hour
1 hour
|
PowerPoint presentation
Relative spoilage rates table and
worksheet
Video “Strike back” Hygiene
Hand out open learning module
PowerPoint presentation
PowerPoint presentation
PowerPoint presentation
Practical examples, photographs.
Discussion
|
|
Day
(6½
hours)
|
Topics
|
Time
|
Resources
|
|
4
|
Primary processing of fish:
- Filleting
- Splitting
- Steaking etc.
(D4-1)
Specifications and their
importance
(D4-2)
Preparation of spec. for
product produced in
morning practical
(D4-3)
|
3 hours
1 ½ hours
2 hour
|
Seafish video
Practical – preparation of a
product
Cutting boards, filleting knives,
ice. Buckets, top-pan balance(s)
fish: e.g. cod plaice mackerel (gut-
in),
PowerPoint presentation, Practical
Example specification (Word doc)
Group activity
|
|
5
|
HACCP introduction (D5-1)
Process flow diagram (D5-2)
Legislation
Labelling (D5-3)
Waste (D5-4)
HACCP case study (D6-1)
|
4 hours
1 hour
1 hour
½ hour
|
Seafish / REHIS course -
PowerPoint presentation
PowerPoint presentation and
handouts
PowerPoint presentation
Introduce case study for Day 6
see SVT videos
|
|
6
|
HACCP case study (D6-1)
Waste utilisation
(D6-2 – D6-5)
Review Workshop
|
1 hour
1 hour
4 ½ hours
|
Practical presentation using flow
diagram for wet fish process.
Submit report as assignment.
PowerPoint presentation
Previous resources, discussion
Hygiene exam for FFH
|
