Elements and Performance Criteria
- Prepare work area
- Confirm mollusc shucking work instructions with supervisor
- Select, fit and use the required personal protective equipment
- Ensure work bench and equipment for grading, opening or shucking, rinsing, storing and chilling product are clean and in full working order
- Make available sufficient potable ice, clean baskets and cold potable water
- Check identification and traceability of product according to workplace food safety program
- Wash mollusc
- Open or remove shells
- Cut adductor muscle (bivalves) or foot (abalone) with a knife according to food safety and health and safety requirements
- Free meat from one shell to produce a half shell (bivalves) or totally remove meat (bivalves and abalone) according to productivity and yield specifications
- Rinse half shells or meat quickly under potable water to remove any grit or debris, and trim meat as required
- Inspect and set aside product that shows signs of spoilage, defects, diseases and parasites
- Grade product by size or weight according to productivity and yield specifications
- Set aside undersize product for other uses
- Pack half shells or meats
- Place graded half shells or meat into transport containers by weight or number
- Separate layers of half shells within the container with plastic sheeting to ensure that no grit is transferred from the shell to the meat
- Label transport containers of packed half shells or meat according to workplace and regulatory guidelines
- Transfer transport containers of packed half shells or meat to chillers within required timeframes
- Maintain identification and traceability of product according to workplace food safety program
- Confirm mollusc shucking work instructions with supervisor
- Select, fit and use the required personal protective equipment
- Ensure work bench and equipment for grading, opening or shucking, rinsing, storing and chilling product are clean and in full working order
- Make available sufficient potable ice, clean baskets and cold potable water
- Check identification and traceability of product according to workplace food safety program
- Clean molluscs in potable water to remove all loose shell, grit and mud
- Store molluscs for shucking according to workplace food safety program
- Discard dead molluscs according to workplace procedures
- Cut adductor muscle (bivalves) or foot (abalone) with a knife according to food safety and health and safety requirements
- Free meat from one shell to produce a half shell (bivalves) or totally remove meat (bivalves and abalone) according to productivity and yield specifications
- Rinse half shells or meat quickly under potable water to remove any grit or debris, and trim meat as required
- Inspect and set aside product that shows signs of spoilage, defects, diseases and parasites
- Grade product by size or weight according to productivity and yield specifications
- Set aside undersize product for other uses