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Evidence Guide: SFIPROC305B - Slaughter and process crocodiles

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

 

SFIPROC305B - Slaughter and process crocodiles

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

Prepare work area for slaughter processes

  1. OHS hazards in the workplace are identified, assessed, reported and controlled using the hierarchy of control model.
OHS hazards in the workplace are identified, assessed, reported and controlled using the hierarchy of control model.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Slaughter crocodile

  1. Crocodiles to be slaughtered are identified and shot, according to OHS requirements and legislative requirements for the humane slaughter of animals.
  2. The carcase is cut to facilitate the drainage of blood.
  3. The bled carcase is washed in potable water to remove blood.
  4. Carcases that are contaminated with faeces are set aside, and a supervisor notified.
  5. The rinsed carcase is transferred to an appropriately chilled room to complete the drainage process by hanging.
Crocodiles to be slaughtered are identified and shot, according to OHS requirements and legislative requirements for the humane slaughter of animals.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The carcase is cut to facilitate the drainage of blood.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The bled carcase is washed in potable water to remove blood.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carcases that are contaminated with faeces are set aside, and a supervisor notified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The rinsed carcase is transferred to an appropriately chilled room to complete the drainage process by hanging.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Skin and bone carcase

  1. Workplace is cleaned and cooled, if required, before commencing and during skinning and boning.
  2. Equipment to be used to process the carcase is clean, knives sharpened, and sufficient clean tables, containers, potable ice and waste bins are available.
  3. Carcase is placed on the appropriate table for the removal of the skin.
  4. The skin is carefully and safely removed from the carcase to customer and enterprise specifications and productivityrequirements, and transferred to the appropriate container.
  5. Carcase is washed and then moved to a clean boning table.
  6. Carcases that are contaminated with gut contents are set aside and a supervisor notified.
  7. Meat is carefully and safely removed from the carcase according to customer and enterprise specifications and productivity requirements and inedible waste product placed in the appropriate container.
  8. Cuts of meat to be identified by name are placed in the appropriate container and remaining meat is removed from the skeleton.
  9. Meat is checked for the presence of defects and meat that is found to be unsuitable for further processing is set aside and reported to a supervisor.
Workplace is cleaned and cooled, if required, before commencing and during skinning and boning.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Equipment to be used to process the carcase is clean, knives sharpened, and sufficient clean tables, containers, potable ice and waste bins are available.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carcase is placed on the appropriate table for the removal of the skin.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The skin is carefully and safely removed from the carcase to customer and enterprise specifications and productivityrequirements, and transferred to the appropriate container.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carcase is washed and then moved to a clean boning table.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carcases that are contaminated with gut contents are set aside and a supervisor notified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Meat is carefully and safely removed from the carcase according to customer and enterprise specifications and productivity requirements and inedible waste product placed in the appropriate container.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cuts of meat to be identified by name are placed in the appropriate container and remaining meat is removed from the skeleton.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Meat is checked for the presence of defects and meat that is found to be unsuitable for further processing is set aside and reported to a supervisor.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pack, freeze and store meat

  1. Meat ready for packaging is washed in a solution containing food safe anti-bacterial compounds.
  2. Chilled, rinsed meat is packaged and labelled.
  3. Identification and traceability of product is maintained according to the enterprise food safety program.
  4. Packaged meat is frozen and frozen product is stored in an appropriate temperature controlled room until distribution.
Meat ready for packaging is washed in a solution containing food safe anti-bacterial compounds.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Chilled, rinsed meat is packaged and labelled.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identification and traceability of product is maintained according to the enterprise food safety program.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Packaged meat is frozen and frozen product is stored in an appropriate temperature controlled room until distribution.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare skin

  1. Skin is flensed to remove all remaining meat from the skin.
  2. Cleaned skins are salted and stored in a chiller until dispatched.
Skin is flensed to remove all remaining meat from the skin.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cleaned skins are salted and stored in a chiller until dispatched.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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:

meet OHS standards for slaughtering and processing crocodiles

produce smoothly cut crocodile skins and meat without ragged edges or damage, to meet customer and enterprise specifications as well as food safety regulations and enterprise productivity requirements.

Assessment must confirm knowledge of:

common crocodile meat defects, diseases and parasites

crocodile skinning and boning techniques.

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 a minimum of three (3) crocodiles in a weight range typical for the industry are to be slaughtered, skinned and boned, and the meat and skin packaged.

Resources may include:

a range of knives and cutting tools

applicable PPE

appropriate firearms licensing

clean processing facility equipped with tables, tubs and waste containers

guns or rifles and ammunition

live and dead crocodiles

running potable water and potable ice

scales

workplace documentation.

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.

Required Skills and Knowledge

Required skills

cleaning, and maintaining a hygienic workplace and work area

communicating orally to give and receive information

identifying common defects, diseases and parasites in crocodiles

physical agility appropriate for handling live crocodiles about to be shot

using safe manual handling techniques, including minimising the risk of repetitive, forceful, constrained or awkward postures

safely using guns, rifles and knives

shooting and knife sharpening skills.

Literacy skills used for:

reading and interpreting the Australian Standard for Hygienic Production of Crocodile Meat for Human Consumption

interpreting OHS signs

reading and interpreting customer and enterprise outline of specifications

reading, writing and checking information on labels.

Numeracy skills used for:

estimating yield of skin and meat

interpreting weight scales

measuring quantities of anti-bacterial compounds.

Required knowledge

application of OHS standards when using firearms and knives, and when lifting and handling crocodile carcases and meat

enterprise productivity and yield requirements and enterprise quality system procedures addressing customer specifications, humane treatment and slaughter of animals, and product identification and traceability

food safety procedures and regulations that apply when processing crocodiles and storing of crocodile carcasses and crocodile meat

personal, workplace and product hygiene principles.

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

fisheries or aquaculture regulations, permits and licences

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

protective outdoors clothing for tropical conditions

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

safe systems and procedures for outdoor work, including protection from solar radiation, fall protection, confined space entry and the protection of people in the workplace

systems and procedures for the safe maintenance of property, machinery and equipment, including hydraulics and exposed moving parts

the appropriate use, maintenance and storage of PPE.

Food safety and hygiene regulations and procedures may include:

AQIS Export Control (Fish) orders

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:

boning tables

carcase skinning tables

flensing gurney

flensing scraper

gun/rifle/ammunition

hooks

knives and knife sharpening equipment

meat containers

non-putrescible waste containers

packaging

washing tubs.

Specifications may include:

by products:

claws

skeleton

skull

teeth

meat:

back fillet

body meat

inner tail fillet

tail fillet

skin:

dorsal (hornback) split

ventral (belly) split.

Productivity requirements may include:

filleting rate

yield expectations (e.g. weight of meat versus waste)

yield of skin.

Meat defects may include:

faeces

gut contents

muscle parasites.

Anti-bacterial chemicals may include:

acetic acid

dilute chlorine.