Fish canning operator jobs in Finland
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.
Fish canning operator – how much is the pay in Finland?
What the trade paid in 2024
| Median | 16.88 €/h |
|---|---|
| Bottom tenth | 12.74 €/h |
| Top tenth | 23.48 €/h |
| Employees | 14,875 |
Pay by sex, 2024
| Sex | Median | Employees |
|---|---|---|
| Women | 16.31 €/h | 6,974 |
| Men | 17.42 €/h | 7,901 |
Fish canning operator - Which skills are essential?
Maintenance of the cutting equipment (knives, cutters, and other elements).
Tolerate strong smells expelled by the goods being processed during the production of goods.
Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.
Tend canning machine powered by electricity or batteries in order to can various types of food.
Place and classify fish products for proper conservation. Maintain suitable conditions for the conservation of fishery products.
Inspect 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.
Steps 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.
Identify differences between colours, such as shades of colour.
Clean 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 the production process.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
Check products for quality on the production line and remove defective items before and after packaging.
ngredients 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 environments like being exposed to dust, rotating equipment, hot surfaces, sub-freezing and cold storage areas, noise, wet floors and moving lift equipment.
Apply common treatments to preserve the characteristics of food products taking care of their appearance, smell and taste.
Carry out chilling, freezing and cooling operation processes to food products such as fruit and vegetables, fish, meat, catering food. Prepare food products for extended periods of storage or half prepared food. Ensure safety and nutrition qualities of frozen goods and preserve products in accordance with specified temperatures.
Remove guts, heads and tails for fish and seafood production.
Adhere to organisational or department specific standards and guidelines. Understand the motives of the organisation and the common agreements and act accordingly.
The proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.
Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
Trim, peel and slice products with knives, paring or food cutting tools or equipment according to guidelines.
Package 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.
Deterioration factors, controlling factors (temperature, additives, humidity, pH, water activity, etc., including packaging) and food processing methods to preserve food products.
Wash gutted fish in cold water, rinse it, brush it in a machine, or apply a combination of these techniques.
Fish canning operator - Which skills are useful but not essential?
Convey 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.
The applicable legal rules on temperature, waste materials, traceability, labelling, trading, and the transport of animal origin products.
Apply heat treatment aimed at preparing and preserving half-finished or finished food products.
Cut fish or fish parts into fillets and smaller pieces.
Set up machinery and equipment for food production. Make sure that controls, settings, and input requirements are according to the required standards.
The set of health, safety and hygiene standards and items of legislation applicable in a specific sector.
Uses adequate equipment to place label on food goods.
Liaise 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 ensure that work in general run efficiently towards the achievement of the objectives.
Ensure a clean working space according to hygienic standards in the food processing industry.
Select 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 industry applying environmentally accepted procedures to dispose it.
Ensure to adapt the most efficient production techniques to accomplish food processing tasks with the least amount of time, effort and costs.
Dispose 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 matters according to legislations.
Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.
Make 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 raw material/ product samples for laboratory checks, according to implemented quality system.