Google links for SFIPROC304B - Boil and pack crustaceans

Elements and Performance Criteria

Required Skills

Required skills

cleaning and maintaining a hygienic workplace and work area

communicating orally to give and receive information

identifying hazards and applying risk controls

identifying signs of spoilage and common crustacean defects diseases and parasites in raw and cooked species

identifying species

safely using cookers powered by gas or electricity or steam

Literacy skills used for

interpreting customer specifications

interpreting enterprise procedures

reading writing and checking information on labels

Numeracy skills used for

interpreting food safety program on quantities and times for different species graded sizes and pot sizes

interpreting written weight measurements

grading product according to size

Required knowledge

enterprise quality system procedures addressing customer specifications humane treatment of animals and product identification and traceability

food safety procedures and regulations that apply when handling cooking cooling storing and packaging raw and cooked crustaceans

OHS standards in regard to basic minor burn first aid procedures cooking crustaceans and lifting and moving heavy loads

personal workplace and product hygiene principles

spoilage patterns and signs of common defects diseases and parasites in raw and cooked crustaceans

Evidence Required

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge range statement and the Assessment Guidelines for the Training Package

Overview of assessment

Critical aspects for assessment evidence required to demonstrate competence in this unit

Assessment must confirm the ability to

identify species signs of spoilage and common crustacean defects diseases and parasites

meet OHS standards

prepare and cook cool chill and pack crustaceans that meet customer specifications as well as food safety regulations and enterprise yield requirements

Assessment must confirm knowledge of

common crustacean defects diseases and parasites

cooking times and indicators for different crustacean species or different sizes of the one species

food safety requirements for handling and storing crustaceans

spoilage pattern for the species

Context of and specific resources for assessment

Assessment is to be conducted at the workplace or in a simulated work environment To ensure consistency and level of performance product of different species or sizes correctly cooked cooled iced and stored must be demonstrated

Resources may include

a cooker

cooling tubs fish tubs lug boxes and running cool potable water

potable ice

raw crustaceans fresh and frozen

scales

thaw tank

Method of assessment

The following assessment methods are suggested

demonstration

oral questions

Guidance information for assessment

This unit may be assessed holistically with other seafood processing units within a qualification

Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Relevant government regulations, licensing and other compliance requirements may include:

business or workplace operations, policies and practices

correct marketing names and labelling

environmental hazard identification, risk assessment and control

food safety/Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody and Australian Quarantine Inspection Service (AQIS) Export Control (Fish) orders

health and welfare of aquatic animals

OHS hazard identification, risk assessment and control.

OHS guidelines may include:

appropriate workplace provision of first aid kits and fire extinguishers

clean, uncluttered, hygienic workplace

codes of practice, regulations and/or guidance notes which may apply in a jurisdiction or industry sector

enterprise-specific OHS procedures, policies or standards

hazard and risk assessment of workplace, maintenance activities and control measures

induction or training of staff, contractors and visitors in relevant OHS procedures and/or requirements to allow them to carry out their duties in a safe manner

OHS training register

safe lifting, carrying and handling techniques, including manual handling, and the handling and storage of hazardous substances

safe systems and procedures for the protection of people in the workplace

the appropriate use, maintenance and storage of PP).

Food safety and hygiene regulations and procedures may include:

AQIS Export Control (Fish) orders

Australian Shellfish Sanitation program

chain of custody (temperature and contamination control)

equipment design, use and maintenance

HACCP

hygiene and sanitation requirements

location, construction and servicing of seafood premises

Primary Products Standard and the Australian Seafood Standard (voluntary)

requirements set out in Australian and New Zealand Food Authority (ANZFA) Food Standards Code.

ESD principles may include:

controlling effluents, chemical residues, contaminants, wastes and pollution

improving energy efficiency

increasing use of renewable, recyclable and recoverable resources

minimising noise or odour emissions

reducing emissions of greenhouse gases

reducing energy use

reducing use of non-renewable resources

undertaking environmental hazard identification, risk assessment and control

using and recycling of water, and maintaining water quality.

PPE may include:

gloves, mitts or gauntlets, and protective hand and arm covering

insulated protective clothing for freezers or chillers and refrigeration units

non-slip and waterproof boots (gumboots) or other safety footwear

protective hair, beard and boot covers

uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons).

Hierarchy of control model:

is a system for developing risk controls with the priority being, in order:

eliminate the hazards

substitute the hazard for a lesser hazard or risk

isolate the hazard

use engineering controls

use administrative controls

use PPE.

Equipment may include:

cooker (e.g. hand operated, automatic or mechanised)

power source (e.g. gas or electricity or steam)

product cooling tanks

scoops

brushes

fish crates or lug boxes

insulated cartons

potable water and ice

ice shovels

cool room shelving.

Customer specifications may relate to:

melanosis (e.g. presence, absence or degree).

Species may include:

yabbies or freshwater crayfish.

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SFIPROC304B - Boil and pack crustaceans

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Elements and Performance Criteria

Required Skills

Evidence Required

Range Statement