This unit of competency describes the skills and knowledge required to slaughter crocodiles, prepare the carcase to remove, pack and freeze the meat and remove and prepare the skin.

The unit applies to individuals who work in specialised seafood processing facilities that process crocodiles.

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. Licences will be required for the use of firearms.

No licensing, legislative or certification 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
Identify and assess hazards in the work area and develop and report risk controls
Identify and use the required personal protective equipment
Identify crocodiles to be slaughtered, immobilise by electrical stunner and shoot according to health and safety and legislative requirements for the humane slaughter of animals
Cut carcase to facilitate the drainage of blood
Wash bled carcase in potable water to remove blood
Maintain temperature of carcase when transferring carcase for processing
Clean workplace and cool as required before and during skinning and boning according to food safety requirements
Collect equipment, including personal protective equipment, clean and sharpen knives, and organise sufficient clean tables, containers, potable ice and waste bins
Place carcase on table and remove skin to customer and workplace specifications and productivity requirements
Transfer, wash and move carcase to a clean boning table using appropriate containers
Set aside carcases contaminated with gut contents and report to supervisor
Remove meat from the carcase according to customer and workplace specifications and productivity requirements and place inedible waste product in the appropriate container
Identify cuts of meat and place in the appropriate container and remove remaining meat from skeleton
Check meat for defects, set aside meat unsuitable for further processing, and report to supervisor
Wash meat ready for packaging in a solution containing food safe anti-bacterial compounds
Pack and label chilled and rinsed meat according to food safety requirements
Maintain identification and traceability of product according to food safety and the workplace food safety program
Freeze packaged meat as required, and store in an appropriate temperature controlled room until distribution
Flense skin to remove all remaining meat from the skin using safe work practices
Salt and store cleaned skins in a chiller, according to workplace procedures, until dispatched
Identify and assess hazards in the work area and develop and report risk controls
Identify and use the required personal protective equipment
Identify crocodiles to be slaughtered, immobilise by electrical stunner and shoot according to health and safety and legislative requirements for the humane slaughter of animals
Cut carcase to facilitate the drainage of blood
Wash bled carcase in potable water to remove blood
Maintain temperature of carcase when transferring carcase for processing
Clean workplace and cool as required before and during skinning and boning according to food safety requirements
Collect equipment, including personal protective equipment, clean and sharpen knives, and organise sufficient clean tables, containers, potable ice and waste bins
Place carcase on table and remove skin to customer and workplace specifications and productivity requirements
Transfer, wash and move carcase to a clean boning table using appropriate containers
Set aside carcases contaminated with gut contents and report to supervisor
Remove meat from the carcase according to customer and workplace specifications and productivity requirements and place inedible waste product in the appropriate container
Identify cuts of meat and place in the appropriate container and remove remaining meat from skeleton
Check meat for defects, set aside meat unsuitable for further processing, and report to supervisor

Assessment Cover Sheet

SFIPRO303 - Slaughter and process crocodiles

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

SFIPRO303 - Slaughter and process crocodiles

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: