Elements and Performance Criteria
- Prepare workplace
- Work instructions are confirmed with supervisor.
- Workplace is cleaned before start and hygienic conditions maintained throughout.
- Area for product handling and all equipmentand materials for grading, rinsing, storing and chilling product is clean and in full working order.
- Sufficient potable ice, clean baskets and cold potable water are available.
- Prepare product
- Frozen, raw or cooked product is thawed in air or potable water, ensuring that the temperature of the product does not rise above industry requirements.
- If indicated in customerspecifications, check frozen raw product during thawing to ensure melanosis does not develop.
- Thawed product is maintained at the temperature range stipulated in enterprise food safety plan when being transferred to clean perforated baskets before size grading.
- Fresh product is checked during washing to ensure it is clean and shows no signs of sand, weed, debris, soft shell, spoilage, disease and parasites, according to customer or enterprise specifications.
- Head and peel product
- Head and shell are removed hygienically and quickly to achieve productivityand yield requirements, and to minimise temperature abuse and melanosis.
- Product is visually assessed for defects and spoilage and defective product put aside.
- Peeled product is placed into correct container, avoiding cross-contamination between raw and cooked products.
- Appropriate techniques are used to remove flesh from shell safely from species to achieve yield requirements.
- Product is treated with food-grade chemicals, if required.
- Product is trimmed to meet customer specifications.
- Identification and traceability of product is maintained through accurate and compliant labelling.
- Product temperature is maintained within required range during processing.
- Waste is collected and disposed of correctly.
- Grade and pack product