Application
This unit of competency describes the skills and knowledge required to prepare, boil, cool and pack crustaceans, including prawns, crabs and lobsters. It requires the ability to thaw product, use cooking equipment, and cool and package product according to customer specifications.
The unit applies to individuals who undertake routine tasks in processing crustaceans 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.
Elements and Performance Criteria
Elements | Performance Criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Prepare work area | 1.1 Confirm client specifications with supervisor 1.2 Select and fit the required personal protective equipment 1.3 Clean work area before commencing and maintain hygienic conditions according to workplace procedures 1.4 Clean equipment for grading, boiling, cooling and chilling cooked product, and ensure in full working order 1.5 Make available sufficient potable ice, clean baskets and cold potable water 1.6 Fill cooker with potable water, and clean salt if required, and set to boil |
2. Prepare crustaceans | 2.1 Rinse crustaceans in potable water according to workplace food safety plan and food regulations 2.2 Check crustaceans during washing to ensure they are clean and show no signs of spoilage, disease or parasites 2.3 Maintain crustaceans within the temperature range stipulated in workplace food safety plan when being transferred to clean perforated baskets for grading 2.4 Size and grade product to meet client specifications |
3. Boil and cool crustaceans | 3.1 Place crustaceans into vigorously boiling water, for the time appropriate for the species and size, to cook product, kill bacteria and denature enzymes 3.2 Place correct amount of crustaceans into boiling water 3.3 Remove cooked crustaceans from the cooker and place into a cooling tank for a time appropriate for the size and species so that cooked product yield requirements are met 3.4 Quick freeze product as required |
4. Pack crustaceans | 4.1 Pack cooled product with clean potable ice, if required, into clean containers and cooled to the temperature required by food regulations 4.2 Weigh packed product, label and place into cold storage until ready for further processing or distribution according to customer specifications 4.3 Maintain identification and traceability of product according to workplace food safety program |
Foundation Skills
This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.
Skill | Description |
Reading | Interprets customer specifications and workplace food safety plan Reads and checks information on labels |
Writing | Records product identification and traceability information on paper-based and electronic media when boiling and packing crustaceans |
Numeracy | Interprets food safety program on quantities and times for different species, graded sizes and pot sizes Interprets temperature and weight measurements Grades product according to size |
Interact with others | Asks questions to clarify understanding or seek further information |
Get the work done | Maintains quality specifications for boiling and packing crustaceans |
Sectors
Seafood Processing (PRO)