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Evidence Guide: SFIPRO202 - Process squid, cuttlefish and octopus

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

SFIPRO202 - Process squid, cuttlefish and octopus

What evidence can you provide to prove your understanding of each of the following citeria?

Prepare work area

  1. Confirm work instructions with supervisor
  2. Select and fit the required personal protective equipment
  3. Clean work area before commencing and maintain hygienic conditions during processing according to workplace procedures
  4. Ensure equipment for washing and/or grading product is clean and in full working order
  5. Make available sufficient potable ice, clean baskets and cold potable water
  6. Maintain identification and traceability of product during processing according to workplace food safety program
Confirm work instructions with supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and fit the required personal protective equipment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean work area before commencing and maintain hygienic conditions during processing according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure equipment for washing and/or grading product is clean and in full working order

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Make available sufficient potable ice, clean baskets and cold potable water

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain identification and traceability of product during processing according to workplace food safety program

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Remove head and fins

  1. Visually assess whole cephalopod for signs of spoilage and defects and set defective animals aside
  2. Trim whole cephalopod safely and hygienically according to the specifications for the species, and place edible waste material into the correct container
  3. Rinse cleaned flesh and ensure it is free of all loose material
Visually assess whole cephalopod for signs of spoilage and defects and set defective animals aside

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Trim whole cephalopod safely and hygienically according to the specifications for the species, and place edible waste material into the correct container

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Rinse cleaned flesh and ensure it is free of all loose material

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean product

  1. Remove skin and internal organs to produce a cleaned product that meets workplace specifications and yield requirements
  2. Clean insides of product and assess for signs of spoilage and defects, and set defective product aside
  3. Rinse cleaned product in potable water, chill and store according to food safety program
Remove skin and internal organs to produce a cleaned product that meets workplace specifications and yield requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean insides of product and assess for signs of spoilage and defects, and set defective product aside

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Rinse cleaned product in potable water, chill and store according to food safety program

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pack product

  1. Grade clean product, pack or store for further processing
  2. Label product to maintain identification and traceability of products
  3. Confirm work instructions with supervisor
  4. Select and fit the required personal protective equipment
  5. Clean work area before commencing and maintain hygienic conditions during processing according to workplace procedures
  6. Ensure equipment for washing and/or grading product is clean and in full working order
  7. Make available sufficient potable ice, clean baskets and cold potable water
  8. Maintain identification and traceability of product during processing according to workplace food safety program
  9. Visually assess whole cephalopod for signs of spoilage and defects and set defective animals aside
  10. Trim whole cephalopod safely and hygienically according to the specifications for the species, and place edible waste material into the correct container
  11. Rinse cleaned flesh and ensure it is free of all loose material
  12. Remove skin and internal organs to produce a cleaned product that meets workplace specifications and yield requirements
  13. Clean insides of product and assess for signs of spoilage and defects, and set defective product aside
  14. Rinse cleaned product in potable water, chill and store according to food safety program
Grade clean product, pack or store for further processing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Label product to maintain identification and traceability of products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm work instructions with supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and fit the required personal protective equipment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean work area before commencing and maintain hygienic conditions during processing according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure equipment for washing and/or grading product is clean and in full working order

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Make available sufficient potable ice, clean baskets and cold potable water

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain identification and traceability of product during processing according to workplace food safety program

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Visually assess whole cephalopod for signs of spoilage and defects and set defective animals aside

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Trim whole cephalopod safely and hygienically according to the specifications for the species, and place edible waste material into the correct container

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Rinse cleaned flesh and ensure it is free of all loose material

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Remove skin and internal organs to produce a cleaned product that meets workplace specifications and yield requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean insides of product and assess for signs of spoilage and defects, and set defective product aside

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Rinse cleaned product in potable water, chill and store according to food safety program

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Grade clean product, pack or store for further processing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Label product to maintain identification and traceability of products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge