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Evidence Guide: SFIPRO203 - Shuck molluscs

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

 

SFIPRO203 - Shuck molluscs

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

Prepare work area

  1. Confirm mollusc shucking work instructions with supervisor
  2. Select, fit and use the required personal protective equipment
  3. Ensure work bench and equipment for grading, opening or shucking, rinsing, storing and chilling product are clean and in full working order
  4. Make available sufficient potable ice, clean baskets and cold potable water
  5. Check identification and traceability of product according to workplace food safety program
Confirm mollusc shucking work instructions with supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select, fit and use the required personal protective equipment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure work bench and equipment for grading, opening or shucking, rinsing, storing and chilling product are 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:

 

 

 

 

 

 

 

Check identification and traceability of product according to workplace food safety program

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Wash mollusc

  1. Clean molluscs in potable water to remove all loose shell, grit and mud
  2. Store molluscs for shucking according to workplace food safety program
  3. Discard dead molluscs according to workplace procedures
Clean molluscs in potable water to remove all loose shell, grit and mud

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store molluscs for shucking according to workplace food safety program

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Discard dead molluscs according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Open or remove shells

  1. Cut adductor muscle (bivalves) or foot (abalone) with a knife according to food safety and health and safety requirements
  2. Free meat from one shell to produce a half shell (bivalves) or totally remove meat (bivalves and abalone) according to productivity and yield specifications
  3. Rinse half shells or meat quickly under potable water to remove any grit or debris, and trim meat as required
  4. Inspect and set aside product that shows signs of spoilage, defects, diseases and parasites
  5. Grade product by size or weight according to productivity and yield specifications
  6. Set aside undersize product for other uses
Cut adductor muscle (bivalves) or foot (abalone) with a knife according to food safety and health and safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Free meat from one shell to produce a half shell (bivalves) or totally remove meat (bivalves and abalone) according to productivity and yield specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Rinse half shells or meat quickly under potable water to remove any grit or debris, and trim meat as required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Inspect and set aside product that shows signs of spoilage, defects, diseases and parasites

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Grade product by size or weight according to productivity and yield specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set aside undersize product for other uses

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pack half shells or meats

  1. Place graded half shells or meat into transport containers by weight or number
  2. Separate layers of half shells within the container with plastic sheeting to ensure that no grit is transferred from the shell to the meat
  3. Label transport containers of packed half shells or meat according to workplace and regulatory guidelines
  4. Transfer transport containers of packed half shells or meat to chillers within required timeframes
  5. Maintain identification and traceability of product according to workplace food safety program
  6. Confirm mollusc shucking work instructions with supervisor
  7. Select, fit and use the required personal protective equipment
  8. Ensure work bench and equipment for grading, opening or shucking, rinsing, storing and chilling product are clean and in full working order
  9. Make available sufficient potable ice, clean baskets and cold potable water
  10. Check identification and traceability of product according to workplace food safety program
  11. Clean molluscs in potable water to remove all loose shell, grit and mud
  12. Store molluscs for shucking according to workplace food safety program
  13. Discard dead molluscs according to workplace procedures
  14. Cut adductor muscle (bivalves) or foot (abalone) with a knife according to food safety and health and safety requirements
  15. Free meat from one shell to produce a half shell (bivalves) or totally remove meat (bivalves and abalone) according to productivity and yield specifications
  16. Rinse half shells or meat quickly under potable water to remove any grit or debris, and trim meat as required
  17. Inspect and set aside product that shows signs of spoilage, defects, diseases and parasites
  18. Grade product by size or weight according to productivity and yield specifications
  19. Set aside undersize product for other uses
Place graded half shells or meat into transport containers by weight or number

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Separate layers of half shells within the container with plastic sheeting to ensure that no grit is transferred from the shell to the meat

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Label transport containers of packed half shells or meat according to workplace and regulatory guidelines

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Transfer transport containers of packed half shells or meat to chillers within required timeframes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm mollusc shucking work instructions with supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select, fit and use the required personal protective equipment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure work bench and equipment for grading, opening or shucking, rinsing, storing and chilling product are 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:

 

 

 

 

 

 

 

Check identification and traceability of product according to workplace food safety program

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean molluscs in potable water to remove all loose shell, grit and mud

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store molluscs for shucking according to workplace food safety program

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Discard dead molluscs according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cut adductor muscle (bivalves) or foot (abalone) with a knife according to food safety and health and safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Free meat from one shell to produce a half shell (bivalves) or totally remove meat (bivalves and abalone) according to productivity and yield specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Rinse half shells or meat quickly under potable water to remove any grit or debris, and trim meat as required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Inspect and set aside product that shows signs of spoilage, defects, diseases and parasites

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Grade product by size or weight according to productivity and yield specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set aside undersize product for other uses

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge