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Evidence Guide: SFIPRO304 - Boil and pack crustaceans

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

 

SFIPRO304 - Boil and pack crustaceans

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

Prepare work area

  1. Confirm client specifications with supervisor
  2. Select and fit the required personal protective equipment
  3. Clean work area before commencing and maintain hygienic conditions according to workplace procedures
  4. Clean equipment for grading, boiling, cooling and chilling cooked product, and ensure in full working order
  5. Make available sufficient potable ice, clean baskets and cold potable water
  6. Fill cooker with potable water, and clean salt if required, and set to boil
Confirm client specifications 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 according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean equipment for grading, boiling, cooling and chilling cooked product, and ensure in full working order

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Fill cooker with potable water, and clean salt if required, and set to boil

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare crustaceans

  1. Rinse crustaceans in potable water according to workplace food safety plan and food regulations
  2. Check crustaceans during washing to ensure they are clean and show no signs of spoilage, disease or parasites
  3. Maintain crustaceans within the temperature range stipulated in workplace food safety plan when being transferred to clean perforated baskets for grading
  4. Size and grade product to meet client specifications
Rinse crustaceans in potable water according to workplace food safety plan and food regulations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check crustaceans during washing to ensure they are clean and show no signs of spoilage, disease or parasites

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain crustaceans within the temperature range stipulated in workplace food safety plan when being transferred to clean perforated baskets for grading

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Size and grade product to meet client specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Boil and cool crustaceans

  1. Place crustaceans into vigorously boiling water, for the time appropriate for the species and size, to cook product, kill bacteria and denature enzymes
  2. Place correct amount of crustaceans into boiling water
  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
  4. Quick freeze product as required
Place crustaceans into vigorously boiling water, for the time appropriate for the species and size, to cook product, kill bacteria and denature enzymes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Place correct amount of crustaceans into boiling water

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Quick freeze product as required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pack crustaceans

  1. Pack cooled product with clean potable ice, if required, into clean containers and cooled to the temperature required by food regulations
  2. Weigh packed product, label and place into cold storage until ready for further processing or distribution according to customer specifications
  3. Maintain identification and traceability of product according to workplace food safety program
  4. Confirm client specifications with supervisor
  5. Select and fit the required personal protective equipment
  6. Clean work area before commencing and maintain hygienic conditions according to workplace procedures
  7. Clean equipment for grading, boiling, cooling and chilling cooked product, and ensure in full working order
  8. Make available sufficient potable ice, clean baskets and cold potable water
  9. Fill cooker with potable water, and clean salt if required, and set to boil
  10. Rinse crustaceans in potable water according to workplace food safety plan and food regulations
  11. Check crustaceans during washing to ensure they are clean and show no signs of spoilage, disease or parasites
  12. Maintain crustaceans within the temperature range stipulated in workplace food safety plan when being transferred to clean perforated baskets for grading
  13. Size and grade product to meet client specifications
Pack cooled product with clean potable ice, if required, into clean containers and cooled to the temperature required by food regulations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Weigh packed product, label and place into cold storage until ready for further processing or distribution according to customer specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm client specifications 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 according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean equipment for grading, boiling, cooling and chilling cooked product, and ensure in full working order

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Fill cooker with potable water, and clean salt if required, and set to boil

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Rinse crustaceans in potable water according to workplace food safety plan and food regulations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check crustaceans during washing to ensure they are clean and show no signs of spoilage, disease or parasites

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain crustaceans within the temperature range stipulated in workplace food safety plan when being transferred to clean perforated baskets for grading

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Size and grade product to meet client specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge