Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SFIPRO202 Mapping and Delivery Guide
Process squid, cuttlefish and octopus

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency SFIPRO202 - Process squid, cuttlefish and octopus
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge required to process squid, cuttlefish and octopus. It requires the ability to clean squid, cuttlefish and octopus, and remove all the internal organs, skeleton, beak and skin to produce cleaned tubes and/or bodies.The unit applies to individuals who undertake routine tasks in processing squid, cuttlefish and octopus (cephalopod molluscs) in fish processing facilities and wholesale and retail outlets under the direction of a supervisor. All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food safety, biosecurity and environmental regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Prepare work area
  • Confirm work instructions with supervisor
  • Select and fit the required personal protective equipment
  • Clean work area before commencing and maintain hygienic conditions during processing according to workplace procedures
  • Ensure equipment for washing and/or grading product is clean and in full working order
  • Make available sufficient potable ice, clean baskets and cold potable water
  • Maintain identification and traceability of product during processing according to workplace food safety program
       
Element: Remove head and fins
  • Visually assess whole cephalopod for signs of spoilage and defects and set defective animals aside
  • Trim whole cephalopod safely and hygienically according to the specifications for the species, and place edible waste material into the correct container
  • Rinse cleaned flesh and ensure it is free of all loose material
       
Element: Clean product
  • Remove skin and internal organs to produce a cleaned product that meets workplace specifications and yield requirements
  • Clean insides of product and assess for signs of spoilage and defects, and set defective product aside
  • Rinse cleaned product in potable water, chill and store according to food safety program
       
Element: Pack product
  • Grade clean product, pack or store for further processing
  • Label product to maintain identification and traceability of products
  • Confirm work instructions with supervisor
  • Select and fit the required personal protective equipment
  • Clean work area before commencing and maintain hygienic conditions during processing according to workplace procedures
  • Ensure equipment for washing and/or grading product is clean and in full working order
  • Make available sufficient potable ice, clean baskets and cold potable water
  • Maintain identification and traceability of product during processing according to workplace food safety program
  • Visually assess whole cephalopod for signs of spoilage and defects and set defective animals aside
  • Trim whole cephalopod safely and hygienically according to the specifications for the species, and place edible waste material into the correct container
  • Rinse cleaned flesh and ensure it is free of all loose material
  • Remove skin and internal organs to produce a cleaned product that meets workplace specifications and yield requirements
  • Clean insides of product and assess for signs of spoilage and defects, and set defective product aside
  • Rinse cleaned product in potable water, chill and store according to food safety program
       

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.
Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Confirm work instructions with supervisor 
Select and fit the required personal protective equipment 
Clean work area before commencing and maintain hygienic conditions during processing according to workplace procedures 
Ensure equipment for washing and/or grading product is clean and in full working order 
Make available sufficient potable ice, clean baskets and cold potable water 
Maintain identification and traceability of product during processing according to workplace food safety program 
Visually assess whole cephalopod for signs of spoilage and defects and set defective animals aside 
Trim whole cephalopod safely and hygienically according to the specifications for the species, and place edible waste material into the correct container 
Rinse cleaned flesh and ensure it is free of all loose material 
Remove skin and internal organs to produce a cleaned product that meets workplace specifications and yield requirements 
Clean insides of product and assess for signs of spoilage and defects, and set defective product aside 
Rinse cleaned product in potable water, chill and store according to food safety program 
Grade clean product, pack or store for further processing 
Label product to maintain identification and traceability of products 
Confirm work instructions with supervisor 
Select and fit the required personal protective equipment 
Clean work area before commencing and maintain hygienic conditions during processing according to workplace procedures 
Ensure equipment for washing and/or grading product is clean and in full working order 
Make available sufficient potable ice, clean baskets and cold potable water 
Maintain identification and traceability of product during processing according to workplace food safety program 
Visually assess whole cephalopod for signs of spoilage and defects and set defective animals aside 
Trim whole cephalopod safely and hygienically according to the specifications for the species, and place edible waste material into the correct container 
Rinse cleaned flesh and ensure it is free of all loose material 
Remove skin and internal organs to produce a cleaned product that meets workplace specifications and yield requirements 
Clean insides of product and assess for signs of spoilage and defects, and set defective product aside 
Rinse cleaned product in potable water, chill and store according to food safety program 

Forms

Assessment Cover Sheet

SFIPRO202 - Process squid, cuttlefish and octopus
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

SFIPRO202 - Process squid, cuttlefish and octopus

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: