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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge
Elements and Performance Criteria
- Prepare work area
- Prepare crustaceans
- Boil and cool crustaceans
- Pack crustaceans
- Pack cooled product with clean potable ice, if required, into clean containers and cooled to the temperature required by food regulations
- Weigh packed product, label and place into cold storage until ready for further processing or distribution according to customer specifications
- Maintain identification and traceability of product according to workplace food safety program
- Confirm client specifications with supervisor
- Select and fit the required personal protective equipment
- Clean work area before commencing and maintain hygienic conditions according to workplace procedures
- Clean equipment for grading, boiling, cooling and chilling cooked product, and ensure in full working order
- Make available sufficient potable ice, clean baskets and cold potable water
- Fill cooker with potable water, and clean salt if required, and set to boil
- Rinse crustaceans in potable water according to workplace food safety plan and food regulations
- Check crustaceans during washing to ensure they are clean and show no signs of spoilage, disease or parasites
- Maintain crustaceans within the temperature range stipulated in workplace food safety plan when being transferred to clean perforated baskets for grading
- Size and grade product to meet client specifications