Required skills

cleaning and maintaining a hygienic workplace

communicating with supervisor to clarify work instructions customer specifications and productivity requirements

handling fish and fish cleaning equipment safely and hygienically

identifying signs of spoilage and common fish defects diseases and parasites

identifying species and fish parts such as gills gonads scales roe kidneys and swim bladder

manual dexterity for cleaning fish

using safe manual handling techniques including minimising the risk of repetitive forceful constrained or awkward postures

reporting problems orally to supervisor

Literacy skills used for

interpreting customer specifications

interpreting enterprise OHS procedures

interpreting enterprise quality food safety and hygiene procedures

Required knowledge

enterprise quality system procedures addressing customer specifications fish identification and traceability

food safety procedures and regulations that apply when handling and storing fish

OHS requirements when using knives cutting equipment and lifting and handling boxes of fish and fish products

personal workplace and product hygiene principles

spoilage pattern and common fish defects diseases and parasites for species being cleaned

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge range statement and the Assessment Guidelines for the Training Package

Overview of assessment

Critical aspects for assessment evidence required to demonstrate competence in this unit

Assessment must confirm the ability to

identify spoilage and common fish defects diseases and parasites for species being cleaned

produce cleaned fish within enterprise productivity and food safety requirements that conform to stateterritory food regulations and customer specifications

Assessment must confirm knowledge of

enterprise safe work practices quality and food safety requirements relevant to cleaning fish

Context of and specific resources for assessment

Assessment is to be conducted at the workplace or in a simulated work environment To ensure consistency and level of performance a minimum of twelve fish including flat and round fish or fish of different sizes are to be cleaned

Resources may include

a range of knives cleaning and cutting tools appropriate to the purpose

fish to be cleaned

fish cleaning tubs clean fish tubs and running cold potable water

scales

resources such as Australian Seafood An identification guide to domestic species CSIRO

Australian Fish Names Standard

Method of assessment

The following assessment method is suggested

observation of practical demonstration

oral questions

Guidance information for assessment

This unit may be assessed holistically with other seafood processing units within a qualification

Relevant government regulations, licensing and other compliance requirements may include:

OHS guidelines may include:

Food safety and hygiene regulations and procedures may include:

ESD principles may include:

Equipment may include:

Customer specifications may include:

Productivity may include: