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

SFIPROC305B Mapping and Delivery Guide
Slaughter and process crocodiles

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency SFIPROC305B - Slaughter and process crocodiles
Description This unit of competency involves processing crocodiles. It covers slaughtering the crocodile, preparing the carcase, removing and preparing the skin, removing the meat from the carcase and packing and freezing the meat. 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 any specialised seafood processing facility that processes crocodiles. Safety and animal welfare issues apply to this competency.Licences are required for the use of firearms.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 SFIPROC106B Work with knives
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 for slaughter processes
  • OHS hazards in the workplace are identified, assessed, reported and controlled using the hierarchy of control model.
       
Element: Slaughter crocodile
  • Crocodiles to be slaughtered are identified and shot, according to OHS requirements and legislative requirements for the humane slaughter of animals.
  • The carcase is cut to facilitate the drainage of blood.
  • The bled carcase is washed in potable water to remove blood.
  • Carcases that are contaminated with faeces are set aside, and a supervisor notified.
  • The rinsed carcase is transferred to an appropriately chilled room to complete the drainage process by hanging.
       
Element: Skin and bone carcase
  • Workplace is cleaned and cooled, if required, before commencing and during skinning and boning.
  • Equipment to be used to process the carcase is clean, knives sharpened, and sufficient clean tables, containers, potable ice and waste bins are available.
  • Carcase is placed on the appropriate table for the removal of the skin.
  • The skin is carefully and safely removed from the carcase to customer and enterprise specifications and productivityrequirements, and transferred to the appropriate container.
  • Carcase is washed and then moved to a clean boning table.
  • Carcases that are contaminated with gut contents are set aside and a supervisor notified.
  • Meat is carefully and safely removed from the carcase according to customer and enterprise specifications and productivity requirements and inedible waste product placed in the appropriate container.
  • Cuts of meat to be identified by name are placed in the appropriate container and remaining meat is removed from the skeleton.
  • Meat is checked for the presence of defects and meat that is found to be unsuitable for further processing is set aside and reported to a supervisor.
       
Element: Pack, freeze and store meat
  • Meat ready for packaging is washed in a solution containing food safe anti-bacterial compounds.
  • Chilled, rinsed meat is packaged and labelled.
  • Identification and traceability of product is maintained according to the enterprise food safety program.
  • Packaged meat is frozen and frozen product is stored in an appropriate temperature controlled room until distribution.
       
Element: Prepare skin
  • Skin is flensed to remove all remaining meat from the skin.
  • Cleaned skins are salted and stored in a chiller until dispatched.
       


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:

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 (3) 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.

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 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 anti-bacterial 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 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

fisheries or aquaculture regulations, permits and licences

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

protective outdoors clothing for tropical conditions

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

safe systems and procedures for outdoor work, including protection from solar radiation, fall protection, confined space entry and the protection of people in the workplace

systems and procedures for the safe maintenance of property, machinery and equipment, including hydraulics and exposed moving parts

the appropriate use, maintenance and storage of PPE.

Food safety and hygiene regulations and procedures may include:

AQIS Export Control (Fish) orders

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:

boning tables

carcase skinning tables

flensing gurney

flensing scraper

gun/rifle/ammunition

hooks

knives and knife sharpening equipment

meat containers

non-putrescible waste containers

packaging

washing tubs.

Specifications may include:

by products:

claws

skeleton

skull

teeth

meat:

back fillet

body meat

inner tail fillet

tail fillet

skin:

dorsal (hornback) split

ventral (belly) split.

Productivity requirements may include:

filleting rate

yield expectations (e.g. weight of meat versus waste)

yield of skin.

Meat defects may include:

faeces

gut contents

muscle parasites.

Anti-bacterial chemicals may include:

acetic acid

dilute chlorine.

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. 
Crocodiles to be slaughtered are identified and shot, according to OHS requirements and legislative requirements for the humane slaughter of animals. 
The carcase is cut to facilitate the drainage of blood. 
The bled carcase is washed in potable water to remove blood. 
Carcases that are contaminated with faeces are set aside, and a supervisor notified. 
The rinsed carcase is transferred to an appropriately chilled room to complete the drainage process by hanging. 
Workplace is cleaned and cooled, if required, before commencing and during skinning and boning. 
Equipment to be used to process the carcase is clean, knives sharpened, and sufficient clean tables, containers, potable ice and waste bins are available. 
Carcase is placed on the appropriate table for the removal of the skin. 
The skin is carefully and safely removed from the carcase to customer and enterprise specifications and productivityrequirements, and transferred to the appropriate container. 
Carcase is washed and then moved to a clean boning table. 
Carcases that are contaminated with gut contents are set aside and a supervisor notified. 
Meat is carefully and safely removed from the carcase according to customer and enterprise specifications and productivity requirements and inedible waste product placed in the appropriate container. 
Cuts of meat to be identified by name are placed in the appropriate container and remaining meat is removed from the skeleton. 
Meat is checked for the presence of defects and meat that is found to be unsuitable for further processing is set aside and reported to a supervisor. 
Meat ready for packaging is washed in a solution containing food safe anti-bacterial compounds. 
Chilled, rinsed meat is packaged and labelled. 
Identification and traceability of product is maintained according to the enterprise food safety program. 
Packaged meat is frozen and frozen product is stored in an appropriate temperature controlled room until distribution. 
Skin is flensed to remove all remaining meat from the skin. 
Cleaned skins are salted and stored in a chiller until dispatched. 

Forms

Assessment Cover Sheet

SFIPROC305B - Slaughter and process crocodiles
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

SFIPROC305B - Slaughter and process crocodiles

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: