Elements and Performance Criteria
- Prepare workplace
- Confirm work instructions with supervisor
- Select and fit the required personal protective equipment
- Clean work area before starting and maintain hygienic conditions according to workplace procedures
- Check all equipment and materials for grading, rinsing, storing and chilling product are clean and in full working order
- Make available sufficient potable ice, clean baskets and cold potable water
- Prepare product
- Rinse raw or cooked product in air or potable water according to supervisor instructions
- Check product during washing to ensure it is clean and shows no signs of spoilage, disease and parasites
- Maintain product at the temperature range stipulated in workplace food safety plan when being transferred to clean perforated baskets for size grading
- Head and peel product
- Remove head and shell hygienically and quickly to achieve productivity and yield requirements, and to minimise temperature abuse and melanosis
- Assess product for defects and spoilage and put defective product aside
- Place peeled product into correct container, avoiding cross-contamination between raw and cooked products
- Use appropriate techniques to safely remove flesh from shell of species to achieve yield requirements
- Treat, trim and maintain product
- Treat product with food-grade chemicals as required
- Trim product according to supervisor instructions
- Maintain identification and traceability of product through accurate labelling
- Maintain product temperature within required range during processing
- Collect waste and dispose according to workplace procedures
- Grade and pack product
- Size and grade peeled product to meet workplace specifications
- Rinse and chill product according to workplace procedures
- Pack product to be frozen and transfer to the freezer immediately or keep chilled until frozen
- Pack fresh product and correctly label, store, display or dispatch according to supervisor instructions
- Confirm work instructions with supervisor
- Select and fit the required personal protective equipment
- Clean work area before starting and maintain hygienic conditions according to workplace procedures
- Check all equipment and materials for grading, rinsing, storing and chilling product are clean and in full working order
- Make available sufficient potable ice, clean baskets and cold potable water
- Rinse raw or cooked product in air or potable water according to supervisor instructions
- Check product during washing to ensure it is clean and shows no signs of spoilage, disease and parasites
- Maintain product at the temperature range stipulated in workplace food safety plan when being transferred to clean perforated baskets for size grading
- Remove head and shell hygienically and quickly to achieve productivity and yield requirements, and to minimise temperature abuse and melanosis
- Assess product for defects and spoilage and put defective product aside
- Place peeled product into correct container, avoiding cross-contamination between raw and cooked products
- Use appropriate techniques to safely remove flesh from shell of species to achieve yield requirements