Assessor Resource
SFIPROC105B
Fillet fish and prepare portions
Assessment tool
Version 1.0
Issue Date: May 2024
This unit may have application to a fish processing area within a manufacturing facility, aquaculture facility, and wholesale and retail outlets selling seafood.
It extends to filleting and cutting portions, such as steaks and cutlets, to customer specifications. Skills in cleaning fish, working with knives and cleaning the work area are covered in other units:
All enterprise or workplace procedures and activities are carried out according to relevant government regulations, licensing and other compliance requirements, including occupational health and safety (OHS) guidelines, food safety and hygiene regulations and procedures and ecologically sustainable development (ESD) principles.
Equipment operation, maintenance, repairs and calibrations are undertaken in a safe manner that conforms to manufacturer instructions. Appropriate personal protective equipment (PPE) is selected, checked, used and maintained.
This unit of competency involves slicing cutlets or cutting fillets from fish, and then skinning and cutting portions from the fillet. It also addresses the rinsing and chilling of fillets, cutlets or steaks.
Licensing, legislative, regulatory or certification requirements may apply to this unit. Therefore it will be necessary to check with the relevant state or territory regulators for current licensing, legislative or regulatory requirements before undertaking this unit.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)