Required skills

cleaning and maintaining a hygienic workplace and work area

communicating orally to give and receive information

identifying common defects diseases and parasites in crocodiles

physical agility appropriate for handling live crocodiles about to be shot

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

safely using guns rifles and knives

shooting and knife sharpening skills

Literacy skills used for

reading and interpreting the Australian Standard for Hygienic Production of Crocodile Meat for Human Consumption

interpreting OHS signs

reading and interpreting customer and enterprise outline of specifications

reading writing and checking information on labels

Numeracy skills used for

estimating yield of skin and meat

interpreting weight scales

measuring quantities of antibacterial compounds

Required knowledge

application of OHS standards when using firearms and knives and when lifting and handling crocodile carcases and meat

enterprise productivity and yield requirements and enterprise quality system procedures addressing customer specifications humane treatment and slaughter of animals and product identification and traceability

food safety procedures and regulations that apply when processing crocodiles and storing of crocodile carcasses and crocodile meat

personal workplace and product hygiene principles

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

meet OHS standards for slaughtering and processing crocodiles

produce smoothly cut crocodile skins and meat without ragged edges or damage to meet customer and enterprise specifications as well as food safety regulations and enterprise productivity requirements

Assessment must confirm knowledge of

common crocodile meat defects diseases and parasites

crocodile skinning and boning 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 three crocodiles in a weight range typical for the industry are to be slaughtered skinned and boned and the meat and skin packaged

Resources may include

a range of knives and cutting tools

applicable PPE

appropriate firearms licensing

clean processing facility equipped with tables tubs and waste containers

guns or rifles and ammunition

live and dead crocodiles

running potable water and potable ice

scales

workplace documentation

Method of assessment

The following assessment methods are suggested

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 may include:

Specifications may include:

Productivity requirements may include:

Meat defects may include:

Anti-bacterial chemicals may include: