Assessor Resource

SFIPROC201C
Head and peel crustaceans

Assessment tool

Version 1.0
Issue Date: May 2024


This unit has application for fish processing facilities, and wholesale and retail outlets that peel and shell crustaceans.

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 removing the head and peeling the shell from raw or cooked crustaceans, such as prawns, crabs, bugs and lobsters. It includes removing the meat and preparing, grading and packaging product according to specifications.

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)

Employability Skills

This unit contains employability skills.



Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Critical aspects for assessment evidence required to demonstrate competence in this unit

Assessment must confirm the ability to:

follow the enterprise food safety program

recognise species and produce hygienically prepared headed and/or peeled crustacean flesh that meets customer specifications and that are within workplace productivity and yield requirements

work safely following enterprise OHS procedures.

Assessment must confirm knowledge of:

crustacean defects, diseases and parasites

enterprise safe work practices, quality and food safety requirements relevant to processing crustaceans

location of gills, guts, and internal skeleton in different crustacean species

spoilage patterns of raw and cooked crustaceans.

Context of and specific resources for assessment

Assessment is to be conducted at the workplace or in a simulated work environment. To ensure consistency and level of performance at least two (2) types of crustaceans (such as raw and cooked) should be head and peeled.

Resources may include:

cooked crustaceans

fresh crustaceans

frozen crustaceans

raw crustaceans

knives, clean prawn baskets, waste tubs and running potable water

thaw tank

weighing scales.

Method of assessment

The following assessment methods are suggested:

demonstration

oral questions.

Guidance information for assessment

This unit may be assessed holistically with other units within a qualification.

Submission Requirements

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)

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.

Required skills

cleaning and maintaining a hygienic workplace

communicating orally to give and receive information

handling crustaceans safely and hygienically

identifying signs of spoilage and common crustacean defects, diseases and parasites in raw and cooked species

identifying species and location of gills, guts and internal skeleton

manual dexterity for quick head and shell removal

using safe manual handling techniques, including minimising the risk of repetitive, forceful, constrained or awkward postures.

Literacy skills used for:

interpreting enterprise procedures

interpreting specifications

reading basic order forms.

Numeracy skills used for:

counting number of pieces in carton and weight of cartons.

Required knowledge

cross-contamination of raw and cooked product

food safety procedures and regulations that apply when handling and storing crustaceans

personal, workplace and product hygiene principles

enterprise quality system procedures addressing customer specifications, product identification and traceability

safe storage and handling of food-grade chemicals

spoilage pattern and common crustacean defects, diseases and parasites.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Relevant government regulations, licensing and other compliance requirements may include:

business or workplace operations, policies and practices

correct marketing names and labelling

environmental hazard identification, risk assessment and control

food safety/Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody and Australian Quarantine Inspection Service (AQIS) Export Control (Fish) orders

OHS hazard identification, risk assessment and control.

OHS guidelines may include:

appropriate workplace provision of first aid kits and fire extinguishers

clean, uncluttered, hygienic workplace

codes of practice, regulations and/or guidance notes which may apply in a jurisdiction or industry sector

enterprise-specific OHS procedures, policies or standards

hazard and risk assessment of workplace, maintenance activities and control measures

induction or training of staff, contractors and visitors in relevant OHS procedures and/or requirements to allow them to carry out their duties in a safe manner

OHS training register

safe lifting, carrying and handling techniques, including manual handling, and the handling and storage of hazardous substances

safe systems and procedures for the protection of people in the workplace

the appropriate use, maintenance and storage of PPE.

Food safety and hygiene regulations and procedures may include:

AQIS Export Control (Fish) orders

Australian Shellfish Sanitation program

chain of custody (temperature and contamination control)

equipment design, use and maintenance

HACCP

hygiene and sanitation requirements

location, construction and servicing of seafood premises

Primary Products Standard and the Australian Seafood Standard (voluntary)

requirements set out in Australian and New Zealand Food Authority (ANZFA) Food Standards Code.

ESD principles may include:

controlling effluents, chemical residues, contaminants, wastes and pollution

improving energy efficiency

increasing use of renewable, recyclable and recoverable resources

minimising noise or odour emissions

reducing emissions of greenhouse gases

reducing energy use

reducing use of non-renewable resources

undertaking environmental hazard identification, risk assessment and control

using and recycling of water, and maintaining water quality.

PPE may include:

gloves, mitts or gauntlets, and protective hand and arm covering

insulated protective clothing for freezers or chillers and refrigeration units

non-slip and waterproof boots (gumboots) or other safety footwear

protective hair, beard and boot covers

uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons).

Product may include:

cooked

fresh

frozen

uncooked (raw).

Equipmentand materials may include:

chemicals to control melanosis

chilled seawater

electric saw

freezer trays

ice slurries

peelings baskets

scales

thaw tank.

Customer specifications may relate to:

cutlet

gills (crabs)

gut (de-vein)

meat

melanosis

temperature

size grading.

Productivity and yield may include:

heading and peeling rates

peeled meat yields.

Species may include:

bugs

crabs

freshwater prawns

lobsters

prawns

yabbies and other freshwater crayfish.

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
Work instructions are confirmed with supervisor. 
Workplace is cleaned before start and hygienic conditions maintained throughout. 
Area for product handling and all equipmentand materials for grading, rinsing, storing and chilling product is clean and in full working order. 
Sufficient potable ice, clean baskets and cold potable water are available. 
Frozen, raw or cooked product is thawed in air or potable water, ensuring that the temperature of the product does not rise above industry requirements. 
If indicated in customerspecifications, check frozen raw product during thawing to ensure melanosis does not develop. 
Thawed product is maintained at the temperature range stipulated in enterprise food safety plan when being transferred to clean perforated baskets before size grading. 
Fresh product is checked during washing to ensure it is clean and shows no signs of sand, weed, debris, soft shell, spoilage, disease and parasites, according to customer or enterprise specifications. 
Head and shell are removed hygienically and quickly to achieve productivityand yield requirements, and to minimise temperature abuse and melanosis. 
Product is visually assessed for defects and spoilage and defective product put aside. 
Peeled product is placed into correct container, avoiding cross-contamination between raw and cooked products. 
Appropriate techniques are used to remove flesh from shell safely from species to achieve yield requirements. 
Product is treated with food-grade chemicals, if required. 
Product is trimmed to meet customer specifications. 
Identification and traceability of product is maintained through accurate and compliant labelling. 
Product temperature is maintained within required range during processing. 
Waste is collected and disposed of correctly. 
Peeled product is size graded to meet customer or enterprise specifications. 
Product is rinsed and chilled. 
Product to be frozen is packed and transferred to the freezer immediately or kept chilled until frozen. 
Fresh product is packed, labelled, stored, displayed or dispatched correctly. 

Forms

Assessment Cover Sheet

SFIPROC201C - 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

SFIPROC201C - 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: