Assessor Resource
SFIPROC304B
Boil and pack crustaceans
Assessment tool
Version 1.0
Issue Date: May 2024
This unit has application for fish processing facilities, and wholesale and retail outlets that cook and pack 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 preparing, boiling, cooling, chilling and packing crustaceans, such as prawns, crabs and lobsters, according to customer specifications. Crustaceans may be live or frozen.
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)