This unit of competency describes the skills and knowledge required to prepare, boil, cool and pack crustaceans, including prawns, crabs and lobsters. It requires the ability to thaw product, use cooking equipment, and cool and package product according to customer specifications.

The unit applies to individuals who undertake routine tasks in processing 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 client specifications with supervisor
Select and fit the required personal protective equipment
Clean work area before commencing and maintain hygienic conditions according to workplace procedures
Clean equipment for grading, boiling, cooling and chilling cooked product, and ensure in full working order
Make available sufficient potable ice, clean baskets and cold potable water
Fill cooker with potable water, and clean salt if required, and set to boil
Rinse crustaceans in potable water according to workplace food safety plan and food regulations
Check crustaceans during washing to ensure they are clean and show no signs of spoilage, disease or parasites
Maintain crustaceans within the temperature range stipulated in workplace food safety plan when being transferred to clean perforated baskets for grading
Size and grade product to meet client specifications
Place crustaceans into vigorously boiling water, for the time appropriate for the species and size, to cook product, kill bacteria and denature enzymes
Place correct amount of crustaceans into boiling water
Remove cooked crustaceans from the cooker and place into a cooling tank for a time appropriate for the size and species so that cooked product yield requirements are met
Quick freeze product as required
Pack cooled product with clean potable ice, if required, into clean containers and cooled to the temperature required by food regulations
Weigh packed product, label and place into cold storage until ready for further processing or distribution according to customer specifications
Maintain identification and traceability of product according to workplace food safety program
Confirm client specifications with supervisor
Select and fit the required personal protective equipment
Clean work area before commencing and maintain hygienic conditions according to workplace procedures
Clean equipment for grading, boiling, cooling and chilling cooked product, and ensure in full working order
Make available sufficient potable ice, clean baskets and cold potable water
Fill cooker with potable water, and clean salt if required, and set to boil
Rinse crustaceans in potable water according to workplace food safety plan and food regulations
Check crustaceans during washing to ensure they are clean and show no signs of spoilage, disease or parasites
Maintain crustaceans within the temperature range stipulated in workplace food safety plan when being transferred to clean perforated baskets for grading
Size and grade product to meet client specifications

Assessment Cover Sheet

SFIPRO304 - Boil and pack 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

SFIPRO304 - Boil and pack 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: