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Evidence Guide: SFIPRO303 - Slaughter and process crocodiles

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

 

SFIPRO303 - Slaughter and process crocodiles

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

Slaughter crocodile

  1. Identify and assess hazards in the work area and develop and report risk controls
  2. Identify and use the required personal protective equipment
  3. Identify crocodiles to be slaughtered, immobilise by electrical stunner and shoot according to health and safety and legislative requirements for the humane slaughter of animals
  4. Cut carcase to facilitate the drainage of blood
  5. Wash bled carcase in potable water to remove blood
  6. Maintain temperature of carcase when transferring carcase for processing
Identify and assess hazards in the work area and develop and report risk controls

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and use the required personal protective equipment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify crocodiles to be slaughtered, immobilise by electrical stunner and shoot according to health and safety and legislative requirements for the humane slaughter of animals

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cut carcase to facilitate the drainage of blood

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Wash bled carcase in potable water to remove blood

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain temperature of carcase when transferring carcase for processing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Skin and bone carcase

  1. Clean workplace and cool as required before and during skinning and boning according to food safety requirements
  2. Collect equipment, including personal protective equipment, clean and sharpen knives, and organise sufficient clean tables, containers, potable ice and waste bins
  3. Place carcase on table and remove skin to customer and workplace specifications and productivity requirements
  4. Transfer, wash and move carcase to a clean boning table using appropriate containers
  5. Set aside carcases contaminated with gut contents and report to supervisor
  6. Remove meat from the carcase according to customer and workplace specifications and productivity requirements and place inedible waste product in the appropriate container
  7. Identify cuts of meat and place in the appropriate container and remove remaining meat from skeleton
  8. Check meat for defects, set aside meat unsuitable for further processing, and report to supervisor
Clean workplace and cool as required before and during skinning and boning according to food safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Collect equipment, including personal protective equipment, clean and sharpen knives, and organise sufficient clean tables, containers, potable ice and waste bins

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Place carcase on table and remove skin to customer and workplace specifications and productivity requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Transfer, wash and move carcase to a clean boning table using appropriate containers

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set aside carcases contaminated with gut contents and report to supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Remove meat from the carcase according to customer and workplace specifications and productivity requirements and place inedible waste product in the appropriate container

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify cuts of meat and place in the appropriate container and remove remaining meat from skeleton

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check meat for defects, set aside meat unsuitable for further processing, and report to supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pack, freeze and store meat

  1. Wash meat ready for packaging in a solution containing food safe anti-bacterial compounds
  2. Pack and label chilled and rinsed meat according to food safety requirements
  3. Maintain identification and traceability of product according to food safety and the workplace food safety program
  4. Freeze packaged meat as required, and store in an appropriate temperature controlled room until distribution
Wash meat ready for packaging in a solution containing food safe anti-bacterial compounds

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pack and label chilled and rinsed meat according to food safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Freeze packaged meat as required, and store in an appropriate temperature controlled room until distribution

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare skin

  1. Flense skin to remove all remaining meat from the skin using safe work practices
  2. Salt and store cleaned skins in a chiller, according to workplace procedures, until dispatched
  3. Identify and assess hazards in the work area and develop and report risk controls
  4. Identify and use the required personal protective equipment
  5. Identify crocodiles to be slaughtered, immobilise by electrical stunner and shoot according to health and safety and legislative requirements for the humane slaughter of animals
  6. Cut carcase to facilitate the drainage of blood
  7. Wash bled carcase in potable water to remove blood
  8. Maintain temperature of carcase when transferring carcase for processing
  9. Clean workplace and cool as required before and during skinning and boning according to food safety requirements
  10. Collect equipment, including personal protective equipment, clean and sharpen knives, and organise sufficient clean tables, containers, potable ice and waste bins
  11. Place carcase on table and remove skin to customer and workplace specifications and productivity requirements
  12. Transfer, wash and move carcase to a clean boning table using appropriate containers
  13. Set aside carcases contaminated with gut contents and report to supervisor
  14. Remove meat from the carcase according to customer and workplace specifications and productivity requirements and place inedible waste product in the appropriate container
  15. Identify cuts of meat and place in the appropriate container and remove remaining meat from skeleton
  16. Check meat for defects, set aside meat unsuitable for further processing, and report to supervisor
Flense skin to remove all remaining meat from the skin using safe work practices

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Salt and store cleaned skins in a chiller, according to workplace procedures, until dispatched

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and assess hazards in the work area and develop and report risk controls

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and use the required personal protective equipment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify crocodiles to be slaughtered, immobilise by electrical stunner and shoot according to health and safety and legislative requirements for the humane slaughter of animals

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cut carcase to facilitate the drainage of blood

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Wash bled carcase in potable water to remove blood

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain temperature of carcase when transferring carcase for processing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean workplace and cool as required before and during skinning and boning according to food safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Collect equipment, including personal protective equipment, clean and sharpen knives, and organise sufficient clean tables, containers, potable ice and waste bins

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Place carcase on table and remove skin to customer and workplace specifications and productivity requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Transfer, wash and move carcase to a clean boning table using appropriate containers

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set aside carcases contaminated with gut contents and report to supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Remove meat from the carcase according to customer and workplace specifications and productivity requirements and place inedible waste product in the appropriate container

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify cuts of meat and place in the appropriate container and remove remaining meat from skeleton

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check meat for defects, set aside meat unsuitable for further processing, and report to supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge