This unit of competency describes the skills and knowledge required to open and/or remove the meat (shuck) from molluscs including oysters, scallops and abalone and then prepare, trim and pack half shells and/or meat according to specifications.

The unit applies to individuals who undertake routine tasks in shucking and packaging molluscs in a fish processing facility 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 mollusc shucking work instructions with supervisor
Select, fit and use the required personal protective equipment
Ensure work bench and equipment for grading, opening or shucking, rinsing, storing and chilling product are clean and in full working order
Make available sufficient potable ice, clean baskets and cold potable water
Check identification and traceability of product according to workplace food safety program
Clean molluscs in potable water to remove all loose shell, grit and mud
Store molluscs for shucking according to workplace food safety program
Discard dead molluscs according to workplace procedures
Cut adductor muscle (bivalves) or foot (abalone) with a knife according to food safety and health and safety requirements
Free meat from one shell to produce a half shell (bivalves) or totally remove meat (bivalves and abalone) according to productivity and yield specifications
Rinse half shells or meat quickly under potable water to remove any grit or debris, and trim meat as required
Inspect and set aside product that shows signs of spoilage, defects, diseases and parasites
Grade product by size or weight according to productivity and yield specifications
Set aside undersize product for other uses
Place graded half shells or meat into transport containers by weight or number
Separate layers of half shells within the container with plastic sheeting to ensure that no grit is transferred from the shell to the meat
Label transport containers of packed half shells or meat according to workplace and regulatory guidelines
Transfer transport containers of packed half shells or meat to chillers within required timeframes
Maintain identification and traceability of product according to workplace food safety program
Confirm mollusc shucking work instructions with supervisor
Select, fit and use the required personal protective equipment
Ensure work bench and equipment for grading, opening or shucking, rinsing, storing and chilling product are clean and in full working order
Make available sufficient potable ice, clean baskets and cold potable water
Check identification and traceability of product according to workplace food safety program
Clean molluscs in potable water to remove all loose shell, grit and mud
Store molluscs for shucking according to workplace food safety program
Discard dead molluscs according to workplace procedures
Cut adductor muscle (bivalves) or foot (abalone) with a knife according to food safety and health and safety requirements
Free meat from one shell to produce a half shell (bivalves) or totally remove meat (bivalves and abalone) according to productivity and yield specifications
Rinse half shells or meat quickly under potable water to remove any grit or debris, and trim meat as required
Inspect and set aside product that shows signs of spoilage, defects, diseases and parasites
Grade product by size or weight according to productivity and yield specifications
Set aside undersize product for other uses

Assessment Cover Sheet

SFIPRO203 - Shuck molluscs

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

SFIPRO203 - Shuck molluscs

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: