Assessor Resource
SFIPROC203C
Shuck molluscs
Assessment tool
Version 1.0
Issue Date: April 2024
This unit has application for workers in fish processing facilities.
It extends to shucking molluscs and then packaging half shells and/or meat to customer and enterprise specifications.
Handling and processing of cephalopods is covered in SFIPROC202C Process squid, cuttlefish and octopus. Procedures for freezing, bottling or canning are covered in other processing 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's instructions. Appropriate personal protective equipment (PPE) is selected, checked, used and maintained.
This unit of competency involves opening and/or removing the meat (shuck) from molluscs, such as oysters, scallops and abalone. Opened molluscs (half shells) or meat only are then prepared/trimmed and packaged 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)