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Evidence Guide: SFIPROC105B - Fillet fish and prepare portions

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

 

SFIPROC105B - Fillet fish and prepare portions

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

Prepare work area for filleting

  1. OHS hazards in the workplace are identified, assessed, reported and controlled using the hierarchy of control model.
  2. Work instructions are confirmed with supervisor.
  3. Work area is cleaned before commencing and hygienic conditions maintained throughout.
  4. Equipmentand materials required for filleting work are selected and checked for cleanliness.
OHS hazards in the workplace are identified, assessed, reported and controlled using the hierarchy of control model.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Work instructions are confirmed with supervisor.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Work area is cleaned before commencing and hygienic conditions maintained throughout.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Equipmentand materials required for filleting work are selected and checked for cleanliness.

Completed
Date:

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Fillet fish

  1. Filleting equipment is used safely to prepare fillets and portions to customer specifications and enterprise productivity and yield requirements for the species.
  2. Fillets are visually inspected for signs of spoilage, defects or parasites and defective fillets identified and set aside.
  3. Fillets are trimmed and bones removed ensuring cuts are smooth with no jagged edges.
  4. Skin is removed leaving flesh smooth and without tears, and skin tissue placed in the correct container
  5. Portions are cut to the size, weight and shape specified by the customer and enterprise productivity and yield requirements.
  6. Steaks and cutlets are trimmed, as necessary, to meet enterprise requirements.
Filleting equipment is used safely to prepare fillets and portions to customer specifications and enterprise productivity and yield requirements for the species.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Fillets are visually inspected for signs of spoilage, defects or parasites and defective fillets identified and set aside.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Fillets are trimmed and bones removed ensuring cuts are smooth with no jagged edges.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Skin is removed leaving flesh smooth and without tears, and skin tissue placed in the correct container

Completed
Date:

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Portions are cut to the size, weight and shape specified by the customer and enterprise productivity and yield requirements.

Completed
Date:

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Steaks and cutlets are trimmed, as necessary, to meet enterprise requirements.

Completed
Date:

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Finalise filleting activities

  1. Fillets, including portions, steaks and cutlets, are quickly rinsed in potable water and chilled ready for further processing, or packaging and retailing.
  2. Identification and traceability of product is maintained throughout by accurate and compliant labelling.
  3. Problems are reported to supervisor.
Fillets, including portions, steaks and cutlets, are quickly rinsed in potable water and chilled ready for further processing, or packaging and retailing.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identification and traceability of product is maintained throughout by accurate and compliant labelling.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Problems are reported to supervisor.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Critical aspects for assessment evidence required to demonstrate competence in this unit

Assessment must confirm the ability to:

identify spoilage and common fish defects, diseases and parasites for species being filleted

produce fillets, skinned fillets, cutlets or steaks and/or portions of fillets that are cut smoothly, with no jagged edges or damage to the flesh, to customer's specifications and within yield, food safety and enterprise productivity requirements, and meeting food regulations

undertake processing work in accordance with relevant OHS requirements.

Assessment must confirm knowledge of:

enterprise safe work practices, quality and food safety requirements relevant to fish filleting

fish filleting and portioning techniques.

Context of and specific resources for assessment

Assessment is to be conducted at the workplace or in a simulated work environment. To ensure consistency and level of performance:

a minimum of twelve (12) fish are to be filleted with at least half of the fish being skinned

a minimum of twelve (12) fish are to be cut into cutlets and steaks.

Resources may include:

access to relevant workplace documentation

fish cleaning tubs, clean fish tubs and running potable water

range of fish of different shapes/sizes

range of knives and cutting tools

weigh scales and other measuring devices.

Method of assessment

The following assessment methods are suggested:

observation of practical demonstration

oral questions.

Guidance information for assessment

This unit may be assessed holistically with other seafood processing units within a qualification.

Required Skills and Knowledge

Required skills

cleaning and maintaining a hygienic workplace

communicating with supervisor to clarify work instructions, customer specifications and productivity and yield requirements

identifying signs of spoilage and common fish defects, diseases and parasites

identifying species and fish parts, such as gills, gonads, scales, roe, kidneys and swim bladder

manual dexterity for filleting fish and preparing portions

reporting problems orally to supervisor

using fish filleting equipment.

Literacy skills used for:

interpreting enterprise OHS procedures

interpreting enterprise quality, food safety and hygiene procedures.

Numeracy skills used for:

estimating size and weight of portions

estimating yield of fillets

interpreting weight scales.

Required knowledge

enterprise quality system procedures addressing customer specifications, fish identification and traceability, and enterprise productivity and yield requirements

food safety procedures and regulations that apply when handling and storing fish

location of bones and dark meat in different fish species

OHS requirements when using knives, cutting equipment and lifting and handling boxes of fish and fish products

personal, workplace and product hygiene principles

spoilage pattern and common fish defects, diseases and parasites for species being filleted.

Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Relevant government regulations, licensing and other compliance requirements may include:

business or workplace operations, policies and practices

correct marketing names and labelling

environmental hazard identification, risk assessment and control

food safety/Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody and Australian Quarantine Inspection Service (AQIS) Export Control (Fish) orders

OHS hazard identification, risk assessment and control.

OHS guidelines may include:

appropriate workplace provision of first aid kits and fire extinguishers

clean, uncluttered, hygienic workplace

codes of practice, regulations and/or guidance notes which may apply in a jurisdiction or industry sector

enterprise-specific OHS procedures, policies or standards

hazard and risk assessment of workplace, maintenance activities and control measures

induction or training of staff, contractors and visitors in relevant OHS procedures and/or requirements to allow them to carry out their duties in a safe manner

OHS training register

safe lifting, carrying and handling techniques, including manual handling, and the handling and storage of hazardous substances

safe systems and procedures for the protection of people in the workplace

the appropriate use, maintenance and storage of PPE.

Food safety and hygiene regulations and procedures may include:

AQIS Export Control (Fish) orders

Australian Shellfish Sanitation program

chain of custody (temperature and contamination control)

equipment design, use and maintenance

HACCP

hygiene and sanitation requirements

location, construction and servicing of seafood premises

Primary Products Standard and the Australian Seafood Standard (voluntary)

requirements set out in Australian and New Zealand Food Authority (ANZFA) Food Standards Code.

ESD principles may include:

controlling effluents, chemical residues, contaminants, wastes and pollution

improving energy efficiency

increasing use of renewable, recyclable and recoverable resources

minimising noise or odour emissions

reducing emissions of greenhouse gases

reducing energy use

reducing use of non-renewable resources

undertaking environmental hazard identification, risk assessment and control

using and recycling of water, and maintaining water quality.

PPE may include:

gloves, mitts or gauntlets, and protective hand and arm covering

insulated protective clothing for freezers or chillers and refrigeration units

non-slip and waterproof boots (gumboots) or other safety footwear

protective hair, beard and boot covers

uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons).

Hierarchy of control model:

is a system for developing OHS risk controls with the priority being, in order:

eliminate the hazard

substitute the hazard for a lesser hazard or risk

isolate the hazard

use engineering controls

use administrative controls

use PPE.

Equipment and materials may include:

bandsaw

cutting bench

fish filleting machines

fish filleting troughs for washing and icing

fish skinning machines

fish tubs and trays for storage and display

knives

potable water and ice

packaging.

Customer specifications may relate to:

belly flap

dark meat

defects

fat under skin

fins

gut

gut lining

kidney

parasites

pin bones

preference for fillets:

as whole

as portions, such as cutlets or steaks, or as slices described by size, weight and shape.

skin.

Productivity and yield requirements may include:

filleting rate

yield expectations (e.g. weight of fillet versus waste)

yield of cutlets or steaks (e.g. weight of saleable product).

Species may include:

cutlets:

Yellowtail Kingfish

Jewfish

Blue Eye Cod

flat fish, such as Flounder, John Dory and Mirror Dory

round fish, such as Snapper, Gemfish, Redfish, Flathead and Sea Bream

portions:

Atlantic Salmon

Tuna species.

steaks:

Mackerel

Atlantic Salmon

Ocean Trout.