Контролёр качества в аквакультуре — работа в Финляндии
Aquaculture quality supervisors establish standards and policies for the quality control of aquatic organisms’ production. They test and inspect the stock according to hazard analysis and critical control points (HACCP) principles and safety regulations.
Контролёр качества в аквакультуре - Какие навыки обязательны?
Analyse the quality of water by monitoring the state of temperature and oxygen, among other parameters.
Define quality assurance targets and procedures and see to their maintenance and continued improvement by reviewing targets, protocols, supplies, processes, equipment and technologies for quality standards.
Ensure that operations comply with standards for sustainable aquaculture.
Inspect aquaculture harvesting tools and machinery to ensure that they work properly.
Quality assure water by taking into consideration various elements, such as temperature.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
Monitor and assure the quality of the provided goods or services by overseeing that all the factors of the production meet quality requirements. Supervise product inspection and testing.
Oversee and inspect slaughtered aquatic organisms to determine whether they are in unadulterated condition and therefore eligible to bear the mark of inspection. Verify that the establishment follows the HIMP process control plan, under which establishment employees sort acceptable products and parts from unacceptable.
Process of all marine finfish, crustaceans, molluscs and other forms of aquatic life (including squid, sea turtle, jellyfish, sea cucumber, and sea urchin and the roe of such animals) other than birds or mammals, harvested for human consumption.
Implement quality systems and procedures such as ISO systems.
Identify risk and apply a risk management process, e.g. hazard analysis and critical control points (HACCP).
Implement traceability systems in respect of different aquatic resources species.
Make recommendations for improvements to work activities
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
Quality schemes, label rouge, ISO systems, HACCP procedures, bio/organic status, traceability labels.
Measure water quality: temperature, oxygen, salinity, pH, N2, NO2,NH4, CO2, turbidity, chlorophyll. Monitor microbiological water quality.
Perform food risks analysis for food safety assurance.
Factors affecting the quality of fish products. For instance, differences between species, impact of the fishing gears and parasite influence on the preservation of quality.
Traceability measures to respond to potential risks that can arise in food and feed, so as to ensure that all food products are safe for humans to eat.
Контролёр качества в аквакультуре - Какие навыки полезны, но не обязательны?
Competent use of English; R351refers to level C1 in the Common European Framework of Reference for Languages (CEFR).
Provide training to production employees, in groups or individually, on standard operating procedures, product specifications, visual quality inspection criteria, production controls, formulas and food safety procedures.
Provide training by using online technologies, adapting the learning materials, using e-learning methods and communicating online. Instruct virtual classrooms.
Set goals for personal development and act accordingly. Plan personal development by analysing work experience and establishing areas that need development. Takes part in training sessions considering his/her abilities, possibilities and feedback.
Master foreign languages to be able to communicate in one or more foreign languages.
Make use of various types of communication channels such as verbal, handwritten, digital and telephonic communication with the purpose of constructing and sharing ideas or information.
Develop and compile training items and resources according to didactical methods and training needs and using specific types of media.
Analyse the training problems and identify the training requirements of an organisation or individuals, so as to provide them with instruction tailored to their prior mastery, profile, means and problem.
Be familiar with European and National legislation regarding the risk of pollution.
Make immediate operating decisions as necessary without reference to others, taking into account the circumstances and any relevant procedures and legislation. Determine alone which option is the best for a particular situation.
Assess the realisation of the training's learning outcomes and goals, the quality of teaching, and give transparent feedback to the trainers and trainees.
The processes used to prevent pollution: precautions to pollution of the environment, procedures to counter pollution and associated equipment, and possible measures to protect the environment.
Screen for deformities in live fish including larvae
Implement scientific findings for evidence-based practice, integrating research evidence into decision making by forming a focused clinical question in response to a recognised information need, searching for the most appropriate evidence to meet that need, critically appraising the retrieved evidence, incorporating the evidence into a strategy for action, and evaluating the effects of any decisions and actions taken.
The study of the form or morphology of fish species.
Examine the extent of the damage and consequences when an incident causes pollution, and report it to the relevant institution following pollution reporting procedures.
Provide training and orientation to new team members, or assign this task to an appropriately experienced team member.
Другие профессии
- Биолог в области аквакультуры
- Биолог
- Специалист по здоровью водных животных
- Техник по содержанию объектов аквакультуры
- Руководитель по выращиванию объектов аквакультуры
- Эколог-аналитик в аквакультуре
- Технолог пищевого производства
- Техник садкового рыбоводства
- Руководитель по вылову продукции аквакультуры
- Начальник производства аквакультуры
- Эколог
- Консультант по нормативному регулированию пищевой продукции