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Evidence Guide: SFIPRO201 - Head and peel crustaceans

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

SFIPRO201 - Head and peel crustaceans

What evidence can you provide to prove your understanding of each of the following citeria?

Prepare workplace

  1. Confirm work instructions with supervisor
  2. Select and fit the required personal protective equipment
  3. Clean work area before starting and maintain hygienic conditions according to workplace procedures
  4. Check all equipment and materials for grading, rinsing, storing and chilling product are clean and in full working order
  5. Make available sufficient potable ice, clean baskets and cold potable water
Confirm work instructions with supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and fit the required personal protective equipment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean work area before starting and maintain hygienic conditions according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check all equipment and materials for grading, rinsing, storing and chilling product are clean and in full working order

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Make available sufficient potable ice, clean baskets and cold potable water

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare product

  1. Rinse raw or cooked product in air or potable water according to supervisor instructions
  2. Check product during washing to ensure it is clean and shows no signs of spoilage, disease and parasites
  3. Maintain product at the temperature range stipulated in workplace food safety plan when being transferred to clean perforated baskets for size grading
Rinse raw or cooked product in air or potable water according to supervisor instructions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check product during washing to ensure it is clean and shows no signs of spoilage, disease and parasites

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain product at the temperature range stipulated in workplace food safety plan when being transferred to clean perforated baskets for size grading

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Head and peel product

  1. Remove head and shell hygienically and quickly to achieve productivity and yield requirements, and to minimise temperature abuse and melanosis
  2. Assess product for defects and spoilage and put defective product aside
  3. Place peeled product into correct container, avoiding cross-contamination between raw and cooked products
  4. Use appropriate techniques to safely remove flesh from shell of species to achieve yield requirements
Remove head and shell hygienically and quickly to achieve productivity and yield requirements, and to minimise temperature abuse and melanosis

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess product for defects and spoilage and put defective product aside

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Place peeled product into correct container, avoiding cross-contamination between raw and cooked products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use appropriate techniques to safely remove flesh from shell of species to achieve yield requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Treat, trim and maintain product

  1. Treat product with food-grade chemicals as required
  2. Trim product according to supervisor instructions
  3. Maintain identification and traceability of product through accurate labelling
  4. Maintain product temperature within required range during processing
  5. Collect waste and dispose according to workplace procedures
Treat product with food-grade chemicals as required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Trim product according to supervisor instructions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain identification and traceability of product through accurate labelling

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain product temperature within required range during processing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Collect waste and dispose according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Grade and pack product

  1. Size and grade peeled product to meet workplace specifications
  2. Rinse and chill product according to workplace procedures
  3. Pack product to be frozen and transfer to the freezer immediately or keep chilled until frozen
  4. Pack fresh product and correctly label, store, display or dispatch according to supervisor instructions
  5. Confirm work instructions with supervisor
  6. Select and fit the required personal protective equipment
  7. Clean work area before starting and maintain hygienic conditions according to workplace procedures
  8. Check all equipment and materials for grading, rinsing, storing and chilling product are clean and in full working order
  9. Make available sufficient potable ice, clean baskets and cold potable water
  10. Rinse raw or cooked product in air or potable water according to supervisor instructions
  11. Check product during washing to ensure it is clean and shows no signs of spoilage, disease and parasites
  12. Maintain product at the temperature range stipulated in workplace food safety plan when being transferred to clean perforated baskets for size grading
  13. Remove head and shell hygienically and quickly to achieve productivity and yield requirements, and to minimise temperature abuse and melanosis
  14. Assess product for defects and spoilage and put defective product aside
  15. Place peeled product into correct container, avoiding cross-contamination between raw and cooked products
  16. Use appropriate techniques to safely remove flesh from shell of species to achieve yield requirements
Size and grade peeled product to meet workplace specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Rinse and chill product according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pack product to be frozen and transfer to the freezer immediately or keep chilled until frozen

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pack fresh product and correctly label, store, display or dispatch according to supervisor instructions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm work instructions with supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and fit the required personal protective equipment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean work area before starting and maintain hygienic conditions according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check all equipment and materials for grading, rinsing, storing and chilling product are clean and in full working order

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Make available sufficient potable ice, clean baskets and cold potable water

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Rinse raw or cooked product in air or potable water according to supervisor instructions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check product during washing to ensure it is clean and shows no signs of spoilage, disease and parasites

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain product at the temperature range stipulated in workplace food safety plan when being transferred to clean perforated baskets for size grading

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Remove head and shell hygienically and quickly to achieve productivity and yield requirements, and to minimise temperature abuse and melanosis

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess product for defects and spoilage and put defective product aside

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Place peeled product into correct container, avoiding cross-contamination between raw and cooked products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use appropriate techniques to safely remove flesh from shell of species to achieve yield requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge