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

SFIPROC304B Mapping and Delivery Guide
Boil and pack crustaceans

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency SFIPROC304B - Boil and pack crustaceans
Description This unit of competency involves preparing, boiling, cooling, chilling and packing crustaceans, such as prawns, crabs and lobsters, according to customer specifications. Crustaceans may be live or frozen.Licensing, legislative, regulatory or certification requirements may apply to this unit. Therefore it will be necessary to check with the relevant state or territory regulators for current licensing, legislative or regulatory requirements before undertaking this unit.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit has application for fish processing facilities, and wholesale and retail outlets that cook and pack crustaceans.All enterprise or workplace procedures and activities are carried out according to relevant government regulations, licensing and other compliance requirements, including occupational health and safety (OHS) guidelines, food safety and hygiene regulations and procedures and ecologically sustainable development (ESD) principles. Equipment operation, maintenance, repairs and calibrations are undertaken in a safe manner that conforms to manufacturer instructions. Appropriate personal protective equipment (PPE) is selected, checked, used and maintained.
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
  • OHS hazards in the workplace are identified, assessed, reported and controlled using the hierarchy of control model.
  • Work area is cleaned before commencing and hygienic conditions maintained throughout processing.
  • Equipment for grading, boiling, cooling and chilling cooked product is clean and in full working order.
  • Sufficient potable ice, clean baskets and cold potable water are available.
  • Cooker is filled with potable water and set to boil.
  • Clean salt is added to the water if required, but in an amount that ensures the residue in the cooked product does not exceed levels stipulated.
  • Water in cooker is vigorously boiling before any product is placed into it.
       
Element: Prepare crustaceans
  • Frozen product is thawed in air or potable water ensuring that the temperature of the product does not rise above what is permitted in the enterprise food safety plan and food regulations.
  • Frozen raw product is checked during thawing to ensure melanosis does not develop, according to customer specifications.
  • Thawed product is maintained within the temperature range stipulated in enterprise food safety plan when being transferred to clean perforated baskets before size grading.
  • Fresh product is washed and checked for cleanliness and signs of sand, weed and debris, soft shell, spoilage and disease and parasites, according to customer specifications.
  • Mud crabs are brushed free of mud clinging to the underside of the body.
  • Product is size graded before cooking.
       
Element: Boil, cool and pack crustaceans
  • Crustaceans are carefully and safely placed into the vigorously boiling water, for the time appropriate for the species and size, to cook product, kill bacteria and denature enzymes.
  • Amount of crustaceans placed into the boiling water is correct for the size of the cooker and the size of the product.
  • Cooked crustaceans are carefully and safely removed from the cooker and placed into a cooling tank for a time appropriate for the size and species so that cooked product yield requirements are met.
  • Cooled product is packed with clean potable ice, into clean containers and cooled to the temperature required by food regulations.
  • Packed product is weighed and labelled and then placed into cold storage until ready for further processing or distribution according to customer specifications.
  • Identification and traceability of product is maintained according to enterprise food safety program.
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

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 species, signs of spoilage, and common crustacean defects, diseases and parasites

meet OHS standards

prepare and cook, cool, chill and pack crustaceans that meet customer specifications as well as food safety regulations and enterprise yield requirements.

Assessment must confirm knowledge of:

common crustacean defects, diseases and parasites

cooking times and indicators for different crustacean species or different sizes of the one species

food safety requirements for handling and storing crustaceans

spoilage pattern for the species

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, product of different species or sizes correctly cooked, cooled, iced and stored must be demonstrated.

Resources may include:

a cooker

cooling tubs, fish tubs, lug boxes and running cool potable water

potable ice

raw crustaceans, fresh and frozen

scales

thaw tank.

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.

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.

Required skills

cleaning, and maintaining a hygienic workplace and work area

communicating orally to give and receive information

identifying hazards and applying risk controls

identifying signs of spoilage and common crustacean defects, diseases and parasites in raw and cooked species

identifying species

safely using cookers powered by gas or electricity or steam.

Literacy skills used for:

interpreting customer specifications

interpreting enterprise procedures

reading, writing and checking information on labels.

Numeracy skills used for:

interpreting food safety program on quantities and times for different species, graded sizes and pot sizes

interpreting written weight measurements

grading product according to size.

Required knowledge

enterprise quality system procedures addressing customer specifications, humane treatment of animals, and product identification and traceability

food safety procedures and regulations that apply when handling, cooking, cooling, storing and packaging raw and cooked crustaceans

OHS standards in regard to basic minor burn first aid procedures, cooking crustaceans, and lifting and moving heavy loads

personal, workplace and product hygiene principles

spoilage patterns and signs of common defects, diseases and parasites in raw and cooked crustaceans.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Relevant government regulations, licensing and other compliance requirements may include:

business or workplace operations, policies and practices

correct marketing names and labelling

environmental hazard identification, risk assessment and control

food safety/Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody and Australian Quarantine Inspection Service (AQIS) Export Control (Fish) orders

health and welfare of aquatic animals

OHS hazard identification, risk assessment and control.

OHS guidelines may include:

appropriate workplace provision of first aid kits and fire extinguishers

clean, uncluttered, hygienic workplace

codes of practice, regulations and/or guidance notes which may apply in a jurisdiction or industry sector

enterprise-specific OHS procedures, policies or standards

hazard and risk assessment of workplace, maintenance activities and control measures

induction or training of staff, contractors and visitors in relevant OHS procedures and/or requirements to allow them to carry out their duties in a safe manner

OHS training register

safe lifting, carrying and handling techniques, including manual handling, and the handling and storage of hazardous substances

safe systems and procedures for the protection of people in the workplace

the appropriate use, maintenance and storage of PP).

Food safety and hygiene regulations and procedures may include:

AQIS Export Control (Fish) orders

Australian Shellfish Sanitation program

chain of custody (temperature and contamination control)

equipment design, use and maintenance

HACCP

hygiene and sanitation requirements

location, construction and servicing of seafood premises

Primary Products Standard and the Australian Seafood Standard (voluntary)

requirements set out in Australian and New Zealand Food Authority (ANZFA) Food Standards Code.

ESD principles may include:

controlling effluents, chemical residues, contaminants, wastes and pollution

improving energy efficiency

increasing use of renewable, recyclable and recoverable resources

minimising noise or odour emissions

reducing emissions of greenhouse gases

reducing energy use

reducing use of non-renewable resources

undertaking environmental hazard identification, risk assessment and control

using and recycling of water, and maintaining water quality.

PPE may include:

gloves, mitts or gauntlets, and protective hand and arm covering

insulated protective clothing for freezers or chillers and refrigeration units

non-slip and waterproof boots (gumboots) or other safety footwear

protective hair, beard and boot covers

uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons).

Hierarchy of control model:

is a system for developing risk controls with the priority being, in order:

eliminate the hazards

substitute the hazard for a lesser hazard or risk

isolate the hazard

use engineering controls

use administrative controls

use PPE.

Equipment may include:

cooker (e.g. hand operated, automatic or mechanised)

power source (e.g. gas or electricity or steam)

product cooling tanks

scoops

brushes

fish crates or lug boxes

insulated cartons

potable water and ice

ice shovels

cool room shelving.

Customer specifications may relate to:

soft shell

male or female

female in roe

arms, claws and legs

overweight

cooking time

cooling time

size grading

pack size

packaging material

melanosis (e.g. presence, absence or degree).

Species may include:

prawns

lobsters

mud crabs

bugs

spanner crabs

blue swimmer crabs

yabbies or freshwater crayfish.

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
OHS hazards in the workplace are identified, assessed, reported and controlled using the hierarchy of control model. 
Work area is cleaned before commencing and hygienic conditions maintained throughout processing. 
Equipment for grading, boiling, cooling and chilling cooked product is clean and in full working order. 
Sufficient potable ice, clean baskets and cold potable water are available. 
Cooker is filled with potable water and set to boil. 
Clean salt is added to the water if required, but in an amount that ensures the residue in the cooked product does not exceed levels stipulated. 
Water in cooker is vigorously boiling before any product is placed into it. 
Frozen product is thawed in air or potable water ensuring that the temperature of the product does not rise above what is permitted in the enterprise food safety plan and food regulations. 
Frozen raw product is checked during thawing to ensure melanosis does not develop, according to customer specifications. 
Thawed product is maintained within the temperature range stipulated in enterprise food safety plan when being transferred to clean perforated baskets before size grading. 
Fresh product is washed and checked for cleanliness and signs of sand, weed and debris, soft shell, spoilage and disease and parasites, according to customer specifications. 
Mud crabs are brushed free of mud clinging to the underside of the body. 
Product is size graded before cooking. 
Crustaceans are carefully and safely placed into the vigorously boiling water, for the time appropriate for the species and size, to cook product, kill bacteria and denature enzymes. 
Amount of crustaceans placed into the boiling water is correct for the size of the cooker and the size of the product. 
Cooked crustaceans are carefully and safely removed from the cooker and placed into a cooling tank for a time appropriate for the size and species so that cooked product yield requirements are met. 
Cooled product is packed with clean potable ice, into clean containers and cooled to the temperature required by food regulations. 
Packed product is weighed and labelled and then placed into cold storage until ready for further processing or distribution according to customer specifications. 
Identification and traceability of product is maintained according to enterprise food safety program. 

Forms

Assessment Cover Sheet

SFIPROC304B - Boil and pack crustaceans
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

SFIPROC304B - Boil and pack crustaceans

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: