This unit of competency describes the skills and knowledge required to remove the head and peel the shell from raw or cooked crustaceans, such as prawns, crabs, bugs and lobsters. It requires the ability to prepare product, remove head and shell, assess for defects, grade, rinse and chill product.

The unit applies to individuals who undertake routine tasks in peeling and shelling crustaceans in fish processing facilities and wholesale and retail outlets under the direction of a supervisor.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food safety, biosecurity and environmental regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice	Yes	No	Comments/feedback
Confirm work instructions with supervisor
Select and fit the required personal protective equipment
Clean work area before starting and maintain hygienic conditions according to workplace procedures
Check all equipment and materials for grading, rinsing, storing and chilling product are clean and in full working order
Make available sufficient potable ice, clean baskets and cold potable water
Rinse raw or cooked product in air or potable water according to supervisor instructions
Check product during washing to ensure it is clean and shows no signs of spoilage, disease and parasites
Maintain product at the temperature range stipulated in workplace food safety plan when being transferred to clean perforated baskets for size grading
Remove head and shell hygienically and quickly to achieve productivity and yield requirements, and to minimise temperature abuse and melanosis
Assess product for defects and spoilage and put defective product aside
Place peeled product into correct container, avoiding cross-contamination between raw and cooked products
Use appropriate techniques to safely remove flesh from shell of species to achieve yield requirements
Treat product with food-grade chemicals as required
Trim product according to supervisor instructions
Maintain identification and traceability of product through accurate labelling
Maintain product temperature within required range during processing
Collect waste and dispose according to workplace procedures
Size and grade peeled product to meet workplace specifications
Rinse and chill product according to workplace procedures
Pack product to be frozen and transfer to the freezer immediately or keep chilled until frozen
Pack fresh product and correctly label, store, display or dispatch according to supervisor instructions
Confirm work instructions with supervisor
Select and fit the required personal protective equipment
Clean work area before starting and maintain hygienic conditions according to workplace procedures
Check all equipment and materials for grading, rinsing, storing and chilling product are clean and in full working order
Make available sufficient potable ice, clean baskets and cold potable water
Rinse raw or cooked product in air or potable water according to supervisor instructions
Check product during washing to ensure it is clean and shows no signs of spoilage, disease and parasites
Maintain product at the temperature range stipulated in workplace food safety plan when being transferred to clean perforated baskets for size grading
Remove head and shell hygienically and quickly to achieve productivity and yield requirements, and to minimise temperature abuse and melanosis
Assess product for defects and spoilage and put defective product aside
Place peeled product into correct container, avoiding cross-contamination between raw and cooked products
Use appropriate techniques to safely remove flesh from shell of species to achieve yield requirements

Assessment Cover Sheet

SFIPRO201 - Head and peel crustaceans

Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

SFIPRO201 - Head and peel crustaceans

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: