Candidate Recording Forms (380 - 405)

Select the column title to change row order.

Title Word version PDF version
Fillet fish by hand
380 (216 KB)
380 (38 KB)
Process fish by hand
381 (215 KB)
381 (38 KB)
Grade fish or shellfish by hand
382 (200 KB)
382 (38 KB)
Intake fish or shellfish
383 (206 KB)
383 (38 KB)
Control fish defrosting
384 (202 KB)
384 (38 KB)
Shuck scallops by hand
385 (203 KB)
Pack and ice fish
386 (203 KB)
386 (38 KB)
Grade fish by machine
387 (206 KB)
387 (38 KB)
Control the fish brining process
388 (206 KB)
388 (38 KB)
Control the dry curing of fish
389 (206 KB)
389 (38 KB)
Control the fish smoking process
390 (208 KB)
390 (39 KB)
Control the fish marinating process
391 (205 KB)
391 (38 KB)
Gut and clean fish by hand
392 (205 KB)
392 (38 KB)
Assemble fish products by hand
393 (205 KB)
393 (39 KB)
Extract crab meat by hand
394 (206 KB)
394 (38 KB)
Control prawn meat extraction operations
395 (204 KB)
395 (38 KB)
Pack live fish for dispatch
396 (206 KB)
396 (38 KB)
Control fish gutting operations
397 (206 KB)
397 (37 KB)
Skin fish by machine
398 (208 KB)
398 (38 KB)
Harvest fish for human consumption
399 (35 KB)
Conduct shellfish depuration operations
400 (199 KB)
400 (36 KB)
Conduct shellfish depuration production
401 (189 KB)
401 (33 KB)
Process fish and shellfish for sale in a retail environment
402 (198 KB)
402 (35 KB)
Control product defrosting in food manufacture
403 (203 KB)
403 (38 KB)
Prepare sauces/marinades by hand in food manufacture
404 (202 KB)
404 (39 KB)
Prepare Orders for Despatch in Food Manufacture
405 (202 KB)