Elements and Performance Criteria
- Prepare work area
- Work instructions are confirmed with supervisor.
- Work area is cleaned before start and hygienic conditions maintained throughout.
- Equipment for washing and/or grading product is clean and in full working order.
- Sufficient potable ice, clean baskets and cold potable water are available.
- Identification and traceability of product is maintained throughout, according to enterprise food safety program.
- Remove head and fins
- Whole animals are visually assessed for signs of spoilage and defects and defective animals set aside for use elsewhere or discarded.
- Whole animal is trimmed safely and hygienically according to the specifications for the species and edible waste material is placed into the correct container.
- Equipment is checked for cleanliness prior to use, and used safely.
- Cleaned flesh is rinsed free of all loose material.
- Clean product
- Skin and internal organs are removed to produce cleaned product that meets enterprise cleaning rates and yield requirements.
- Insides of cleaned product are assessed for signs of spoilage and other defects and defective product set aside for use elsewhere or discarded.
- Cleaned product is rinsed in potable water, chilled and stored according to food safety program, pending further processing.
- Wash and pack