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Elements and Performance Criteria

1. Slaughter crocodile
   • Identify and assess hazards in the work area and develop and report risk controls
   • Identify and use the required personal protective equipment
   • Identify crocodiles to be slaughtered, immobilise by electrical stunner and shoot according to health and safety and legislative requirements for the humane slaughter of animals
   • Cut carcase to facilitate the drainage of blood
   • Wash bled carcase in potable water to remove blood
   • Maintain temperature of carcase when transferring carcase for processing
2. Skin and bone carcase
   • Clean workplace and cool as required before and during skinning and boning according to food safety requirements
   • Collect equipment, including personal protective equipment, clean and sharpen knives, and organise sufficient clean tables, containers, potable ice and waste bins
   • Place carcase on table and remove skin to customer and workplace specifications and productivity requirements
   • Transfer, wash and move carcase to a clean boning table using appropriate containers
   • Set aside carcases contaminated with gut contents and report to supervisor
   • Remove meat from the carcase according to customer and workplace specifications and productivity requirements and place inedible waste product in the appropriate container
   • Identify cuts of meat and place in the appropriate container and remove remaining meat from skeleton
   • Check meat for defects, set aside meat unsuitable for further processing, and report to supervisor
3. Pack, freeze and store meat
   • Wash meat ready for packaging in a solution containing food safe anti-bacterial compounds
   • Pack and label chilled and rinsed meat according to food safety requirements
   • Maintain identification and traceability of product according to food safety and the workplace food safety program
   • Freeze packaged meat as required, and store in an appropriate temperature controlled room until distribution
4. Prepare skin
   • Flense skin to remove all remaining meat from the skin using safe work practices
   • Salt and store cleaned skins in a chiller, according to workplace procedures, until dispatched
   • Identify and assess hazards in the work area and develop and report risk controls
   • Identify and use the required personal protective equipment
   • Identify crocodiles to be slaughtered, immobilise by electrical stunner and shoot according to health and safety and legislative requirements for the humane slaughter of animals
   • Cut carcase to facilitate the drainage of blood
   • Wash bled carcase in potable water to remove blood
   • Maintain temperature of carcase when transferring carcase for processing
   • Clean workplace and cool as required before and during skinning and boning according to food safety requirements
   • Collect equipment, including personal protective equipment, clean and sharpen knives, and organise sufficient clean tables, containers, potable ice and waste bins
   • Place carcase on table and remove skin to customer and workplace specifications and productivity requirements
   • Transfer, wash and move carcase to a clean boning table using appropriate containers
   • Set aside carcases contaminated with gut contents and report to supervisor
   • Remove meat from the carcase according to customer and workplace specifications and productivity requirements and place inedible waste product in the appropriate container
   • Identify cuts of meat and place in the appropriate container and remove remaining meat from skeleton
   • Check meat for defects, set aside meat unsuitable for further processing, and report to supervisor