Required skills

cleaning and maintaining a hygienic workplace

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

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 filleting fish and preparing portions

reporting problems orally to supervisor

using fish filleting equipment

Literacy skills used for

interpreting enterprise OHS procedures

interpreting enterprise quality food safety and hygiene procedures

Numeracy skills used for

estimating size and weight of portions

estimating yield of fillets

interpreting weight scales

Required knowledge

enterprise quality system procedures addressing customer specifications fish identification and traceability and enterprise productivity and yield requirements

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

location of bones and dark meat in different fish species

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 filleted

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 filleted

produce fillets skinned fillets cutlets or steaks andor portions of fillets that are cut smoothly with no jagged edges or damage to the flesh to customers specifications and within yield food safety and enterprise productivity requirements and meeting food regulations

undertake processing work in accordance with relevant OHS requirements

Assessment must confirm knowledge of

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

fish filleting and portioning techniques

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 are to be filleted with at least half of the fish being skinned

a minimum of twelve fish are to be cut into cutlets and steaks

Resources may include

access to relevant workplace documentation

fish cleaning tubs clean fish tubs and running potable water

range of fish of different shapessizes

range of knives and cutting tools

weigh scales and other measuring devices

Method of assessment

The following assessment methods are 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:

Hierarchy of control model:

Equipment and materials may include:

Customer specifications may relate to:

Productivity and yield requirements may include:

Species may include: