Elements and Performance Criteria
- Prepare work area
- Confirm work instructions with supervisor
- Select and fit the required personal protective equipment
- Clean work area before commencing and maintain hygienic conditions during processing according to workplace procedures
- Ensure equipment for washing and/or grading product is clean and in full working order
- Make available sufficient potable ice, clean baskets and cold potable water
- Maintain identification and traceability of product during processing according to workplace food safety program
- Remove head and fins
- Visually assess whole cephalopod for signs of spoilage and defects and set defective animals aside
- Trim whole cephalopod safely and hygienically according to the specifications for the species, and place edible waste material into the correct container
- Rinse cleaned flesh and ensure it is free of all loose material
- Clean product
- Remove skin and internal organs to produce a cleaned product that meets workplace specifications and yield requirements
- Clean insides of product and assess for signs of spoilage and defects, and set defective product aside
- Rinse cleaned product in potable water, chill and store according to food safety program
- Pack product
- Grade clean product, pack or store for further processing
- Label product to maintain identification and traceability of products
- Confirm work instructions with supervisor
- Select and fit the required personal protective equipment
- Clean work area before commencing and maintain hygienic conditions during processing according to workplace procedures
- Ensure equipment for washing and/or grading product is clean and in full working order
- Make available sufficient potable ice, clean baskets and cold potable water
- Maintain identification and traceability of product during processing according to workplace food safety program
- Visually assess whole cephalopod for signs of spoilage and defects and set defective animals aside
- Trim whole cephalopod safely and hygienically according to the specifications for the species, and place edible waste material into the correct container
- Rinse cleaned flesh and ensure it is free of all loose material
- Remove skin and internal organs to produce a cleaned product that meets workplace specifications and yield requirements
- Clean insides of product and assess for signs of spoilage and defects, and set defective product aside
- Rinse cleaned product in potable water, chill and store according to food safety program