This apprenticeship has options. This document is currently showing the following option:
This occupation is found in small, medium, and large employers such as high-street, mobile and supermarket fishmongers, wholesalers, fish merchants and primary fish processors. Fish wholesalers and processors range from multi-national processing businesses supplying fish or fish products to large food outlets, supermarkets, and hotel chains; to smaller fish processors supplying independent or local food businesses. Retailers could include supermarkets, independent retailers, and farm shops.
The broad purpose of the occupation is to supply fish or shellfish products to members of the public, restaurants, hotels, and other businesses. They will understand the range of fish and shellfish, and the techniques needed to hand process, prepare, and provide a variety of fish or shellfish products for customers to buy. In addition to providing a wide selection of fresh seafood, a fishmonger understands the importance of responsible fishing practices and sources their products from reputable suppliers who prioritise sustainable fishing methods. They are up to date on the latest developments in the industry, such as traceability systems, certifications, and ethics.
This is a core and options apprenticeship, with two options and the option taken is dependent on the specialist nature of the employer.
Option 1 - the broad purpose of a retail fishmonger depends on the place of employment. In most retail establishments, they are responsible for receiving and storing fish products in accordance with food safety and health and safety regulations, to maintain the quality of the fish. They will hand prepare fish or shellfish for display and sale to members of the public.
In addition, they may package and price fish items after cutting and preparing them for display.
Option 2 - the broad purpose of a fishmonger in a wholesaler or processer has a more diverse set of tasks. They will process fish or shellfish using a variety of hand tools and equipment. Specialist equipment may be used to break down, debone, cut, and trim fish or shellfish for retail or catering cuts. They will then be processed and/or sold to both domestic and international customers.
In their daily work, an employee in this occupation interacts with a range of stakeholders such as clients or customers, suppliers, enforcement agencies and regulators, and auditors.
An employee in this occupation will be responsible for the cutting, preparing, packaging and presentation of fish or shellfish products to the standards required of the business and specialist needs of commercial customers, complying with all relevant legislation.
Option 1 - in the retail environment, a fishmonger will be responsible for the preparation of fish or shellfish for display and sale to members of the public. They will receive, handle and store fish or shellfish in accordance with food safety and health and safety policies and regulations, maintaining the quality of their stock.
Retail fishmongers will weigh, label and package fish or shellfish as part of the sale, and some fishmongers may also process payments. They will be responsible for maintaining the work area, the retail display, providing customer service, fish, or shellfish preparation, moving and handling product, stock management, providing information to customers and colleagues, cleaning, and raw materials intake. They will have customer service skills and work to meet their requirements.
The working environment for a fishmonger in retail can range from a high street shop to a market stall, mobile fish van or supermarket. The working day is largely controlled by the presence or absence of customers.
Option 2 - a fishmonger in a wholesaler or processer will process fish or shellfish using a variety of hand tools, equipment, and machinery. They will operate and monitor the operation of specialist machinery and equipment such as skinning machines, packaging and weighing equipment for the larger scale processing of fish or shellfish. This ensures that business standards for yield, throughput and quality are met. Ensuring that production flows meet organisational targets is an important part of their role, as is working in accordance with food safety and health and safety regulations and procedures.
They will be responsible for the cutting, preparing, packaging and presentation of fish or shellfish products to the standards required of the business and specialist needs of commercial customers, complying with all relevant legislation.
A fishmonger in wholesaler or processer evaluates any rejected products for reuse or disposal as part of their role. They will work as a team to meet the specific requirements of customers such as hotels, restaurants, retailers, and schools.
In processing plants, fishmongers often work on production lines. In these environments, workers may be exposed to cold temperatures, damp, and loud noise. They may well use high-risk machinery and need to wear full PPE and personal protective clothing (PPC) and observe food safety and health and safety legislation. The working environment for a wholesale fishmonger is fast paced whether they are working in a fish merchant, processor, or similar establishment. The working day is largely controlled by the targets set for production.
In this role an individual may work on their own or in a range of team settings. They work to agreed targets and available resources. They work with high levels of supervision, usually reporting to line managers.
Fishmonger
Seafood operative
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Duty 1 Prepare and maintain the workplace, workstation, tools, and equipment, ensuring they meet safe working practices, business, and legal requirements. |
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Duty 2 Prepare for and maintain standards of personal hygiene during fish or shellfish operations. |
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Duty 3 Prepare fish or shellfish to meet customer requirements. |
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Duty 4 Safely move and handle fish or shellfish to maintain cold chain, traceability, quality, and food safety. |
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Duty 5 Provide fish or shellfish product information. |
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Duty 6 Maintain quality of fish or shellfish in storage systems in line with organisational practices, regulation, and legislation. |
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Duty 7 Maintain stock availability, support the fulfilment of orders using organisational systems and procedures. |
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Duty 8 Contribute to business continuous improvement objectives by reducing waste, minimising losses, improving policies and procedures. |
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Duty 9 Contribute to internal and external audits in line with organisational practices, by reporting and/or recording information as required, communicating with colleagues and other stakeholders. |
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Duty 10 Contribute to the health and safety of colleagues, customers, and the working environment by following workplace procedures. |
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Duty 11 Use IT, technology, digital solutions, and appropriate sources of information |
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Duty 12 Contribute to individual or team development activities. |
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Duty 13 Maintain quality of fish or shellfish during preparation and process operations. |
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Duty 14 Receive deliveries and check they meet organisational intake requirements. |
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Duty 15 Set up and maintain a display of fish or shellfish for retail sale including labelling and pricing and removing from display at end of day. |
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Duty 16 Process the sale of fish or shellfish in line with company procedures, and policy. |
K8 K12 K14 K23 K28 K29 K30 K31 |
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Duty 17 Contribute to promotional activities to support the success of the business. |
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Duty 18 Maintain yield, quality and throughput of fish or shellfish to ensure production flow meets organisational targets. |
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Duty 19 Operate and monitor machinery and equipment. |
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Duty 20 Receive rejected products and assess for reuse, rework, or disposal. |
K1: The development of the modern fish and shellfish industry including its values, culture, traditions.
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K2: The range of commercially available fish and shellfish, harvesting methods, sustainability, and fish stocks.
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K3: The fish and shellfish supply chain.
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K4: Seasonality and supply, and the factors that impact on condition, price, availability, and demand.
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K5: Safe handling and storage of fish and shellfish from intake to sale or despatch.
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K6: The principles of food safety, Hazard Analysis Critical Control Point (HACCP), allergens, and product safety and their responsibilities within their working environment.
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K7: Stock management, product pricing, traceability, and quality assurance.
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K8: The principles of preparing and processing fish and shellfish.
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K9: Preparation, maintenance, and cleaning of the workplace, workstation, tools, and equipment, ensuring they meet business and legal requirements.
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K10: The business aims and objectives and how their work contributes to the success of the business.
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K11: Health and safety and hazards within their working environment.
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K12: Relevant legislation and regulations such as food safety and allergens, environmental and data protection and how they impact on their role.
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K13: Business policy and procedures on recording information such as temperatures, health food marks.
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K14: The operation of IT and digital systems, and the software used in their business.
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K15: The impact of their role in the audit and inspection process.
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K16: The development needs of colleagues and team members.
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K17: The methods used for assessing the quality of fish or shellfish.
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K18: Where to source information on fish and shellfish.
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K19: Guidance on the shelf life of fish and shellfish.
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K20: Communication techniques.
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K21: Resolution of problems within their area of responsibility and escalate where necessary.
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K22: Fish and shellfish species identification.
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K23: How to weigh, pack, and label fish and shellfish.
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K24: The business approach to sustainability and its carbon footprint such as approaches to responsible product sourcing, waste reduction and recycling.
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K25: Principles of equity, diversity and inclusion in the workplace and their impact on the organisation or team.
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K26: The methods for the processing and disposal of waste material.
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K27: The principles of setting up, maintaining and closing retail displays.
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K28: Methods of communicating with customers, to support and increase sales, and encourage customer loyalty.
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K29: The principles of selling fish and shellfish, profitability and how to maximise sales.
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K30: The counter sales environment such as completing the sale, providing information on cooking methods, cash administration and the counter display.
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K31: The customer profile of the business and typical customers’ purchasing habits.
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K32: The organisation’s customer complaints procedure.
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K33: Organisation targets for production flow, throughput, quality, and yield and how to achieve them while processing fish or shellfish.
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K34: The assessment of the suitability of returned or rejected products for reuse, rework, or disposal.
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K35: The parameters of customer and production specifications.
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K36: The volume and pace of fish processing required to meet targets.
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S1: Adhere to safe handling and storage requirements from receipt to sale or despatch, such as stock rotation, quality assessment, temperature control, monitoring and minimising risk of cross-contamination.
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S2: Hand process fish including filleting, skinning (fillets), and portioning.
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S3: Prepare a range of specialised fish or shellfish products such as pockets, canoes, paves, skinned whole fish, dressed crabs, or shucked bivalves.
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S4: Use tools and equipment safely in the handling, preparation, and processing of fish or shellfish.
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S5: Prepare and maintain the workplace, workstation, tools and equipment, ensuring they meet business and legal requirements.
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S6: Complete the processing of fish or shellfish, including weighing, packing, and labelling.
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S7: Support the development of colleagues and team members which supports equity, diversity, and inclusion in the workplace.
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S8: Work safely and hygienically.
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S9: Handle complaints and resolve problems appropriate to business policy and procedures.
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S10: Communicate with customers or colleagues.
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S11: Process and dispose of waste material, rework or repurpose material.
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S12: Assess the quality of fish or shellfish using objective methods such as the TORRY sensory assessment scheme or Quality Index Method (QIM).
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S13: Identify fish and shellfish species.
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S14: Display fish or shellfish for retail sale.
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S15: Sell fish or shellfish by interpreting, confirming and satisfying customer needs, through upselling, link selling and promotions.
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S16: Complete payment process relevant to the business.
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S17: Assess the suitability of returned or rejected product for reuse, rework, or disposal.
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S18: Achieve organisational targets for production flow, throughput, quality and yield.
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S19: Adhere to production specifications and targets.
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B1: Operates professionally with integrity and confidentiality.
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B2: Works collaboratively and shares knowledge with colleagues and stakeholders.
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B3: Has accountability and takes responsibility and ownership of their tasks and workload.
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B4: Seeks learning opportunities and continuous professional development.
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B5: Works flexibly and adapts to circumstances.
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English and maths qualifications form a mandatory part of all apprenticeships and must be completed before an apprentice can pass through gateway. The requirements are detailed in the current version of the apprenticeship funding rules.
This standard aligns with the following professional recognition:
| Version | Change detail | Earliest start date | Latest start date |
|---|---|---|---|
| 1.1 | Occupational standard, end-point assessment plan and funding band revised. | 19/03/2025 | Not set |
| 1.0 | Approved for delivery | 16/05/2017 | 18/03/2025 |
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