NTISthis.com

Evidence Guide: SFIPROC201C - Head and peel 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

 

SFIPROC201C - Head and peel crustaceans

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

Prepare workplace

  1. Work instructions are confirmed with supervisor.
  2. Workplace is cleaned before start and hygienic conditions maintained throughout.
  3. Area for product handling and all equipmentand materials for grading, rinsing, storing and chilling product is clean and in full working order.
  4. Sufficient potable ice, clean baskets and cold potable water are available.
Work instructions are confirmed with supervisor.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Workplace is cleaned before start and hygienic conditions maintained throughout.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Area for product handling and all equipmentand materials for grading, rinsing, storing and chilling product is clean and in full working order.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sufficient potable ice, clean baskets and cold potable water are available.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare product

  1. Frozen, raw or cooked product is thawed in air or potable water, ensuring that the temperature of the product does not rise above industry requirements.
  2. If indicated in customerspecifications, check frozen raw product during thawing to ensure melanosis does not develop.
  3. Thawed product is maintained at the temperature range stipulated in enterprise food safety plan when being transferred to clean perforated baskets before size grading.
  4. Fresh product is checked during washing to ensure it is clean and shows no signs of sand, weed, debris, soft shell, spoilage, disease and parasites, according to customer or enterprise specifications.
Frozen, raw or cooked product is thawed in air or potable water, ensuring that the temperature of the product does not rise above industry requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

If indicated in customerspecifications, check frozen raw product during thawing to ensure melanosis does not develop.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Thawed product is maintained at the temperature range stipulated in enterprise food safety plan when being transferred to clean perforated baskets before size grading.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Fresh product is checked during washing to ensure it is clean and shows no signs of sand, weed, debris, soft shell, spoilage, disease and parasites, according to customer or enterprise specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Head and peel product

  1. Head and shell are removed hygienically and quickly to achieve productivityand yield requirements, and to minimise temperature abuse and melanosis.
  2. Product is visually assessed for defects and spoilage and defective product put aside.
  3. Peeled product is placed into correct container, avoiding cross-contamination between raw and cooked products.
  4. Appropriate techniques are used to remove flesh from shell safely from species to achieve yield requirements.
  5. Product is treated with food-grade chemicals, if required.
  6. Product is trimmed to meet customer specifications.
  7. Identification and traceability of product is maintained through accurate and compliant labelling.
  8. Product temperature is maintained within required range during processing.
  9. Waste is collected and disposed of correctly.
Head and shell are removed hygienically and quickly to achieve productivityand yield requirements, and to minimise temperature abuse and melanosis.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product is visually assessed for defects and spoilage and defective product put aside.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Peeled product is placed into correct container, avoiding cross-contamination between raw and cooked products.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Appropriate techniques are used to remove flesh from shell safely from species to achieve yield requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product is treated with food-grade chemicals, if required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product is trimmed to meet customer specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identification and traceability of product is maintained through accurate and compliant labelling.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product temperature is maintained within required range during processing.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Waste is collected and disposed of correctly.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Grade and pack product

  1. Peeled product is size graded to meet customer or enterprise specifications.
  2. Product is rinsed and chilled.
  3. Product to be frozen is packed and transferred to the freezer immediately or kept chilled until frozen.
  4. Fresh product is packed, labelled, stored, displayed or dispatched correctly.
Peeled product is size graded to meet customer or enterprise specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product is rinsed and chilled.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product to be frozen is packed and transferred to the freezer immediately or kept chilled until frozen.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Fresh product is packed, labelled, stored, displayed or dispatched correctly.

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:

follow the enterprise food safety program

recognise species and produce hygienically prepared headed and/or peeled crustacean flesh that meets customer specifications and that are within workplace productivity and yield requirements

work safely following enterprise OHS procedures.

Assessment must confirm knowledge of:

crustacean defects, diseases and parasites

enterprise safe work practices, quality and food safety requirements relevant to processing crustaceans

location of gills, guts, and internal skeleton in different crustacean species

spoilage patterns of raw and cooked crustaceans.

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 at least two (2) types of crustaceans (such as raw and cooked) should be head and peeled.

Resources may include:

cooked crustaceans

fresh crustaceans

frozen crustaceans

raw crustaceans

knives, clean prawn baskets, waste tubs and running potable water

thaw tank

weighing scales.

Method of assessment

The following assessment methods are suggested:

demonstration

oral questions.

Guidance information for assessment

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

Required Skills and Knowledge

Required skills

cleaning and maintaining a hygienic workplace

communicating orally to give and receive information

handling crustaceans safely and hygienically

identifying signs of spoilage and common crustacean defects, diseases and parasites in raw and cooked species

identifying species and location of gills, guts and internal skeleton

manual dexterity for quick head and shell removal

using safe manual handling techniques, including minimising the risk of repetitive, forceful, constrained or awkward postures.

Literacy skills used for:

interpreting enterprise procedures

interpreting specifications

reading basic order forms.

Numeracy skills used for:

counting number of pieces in carton and weight of cartons.

Required knowledge

cross-contamination of raw and cooked product

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

personal, workplace and product hygiene principles

enterprise quality system procedures addressing customer specifications, product identification and traceability

safe storage and handling of food-grade chemicals

spoilage pattern and common crustacean defects, diseases and parasites.

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).

Product may include:

cooked

fresh

frozen

uncooked (raw).

Equipmentand materials may include:

chemicals to control melanosis

chilled seawater

electric saw

freezer trays

ice slurries

peelings baskets

scales

thaw tank.

Customer specifications may relate to:

cutlet

gills (crabs)

gut (de-vein)

meat

melanosis

temperature

size grading.

Productivity and yield may include:

heading and peeling rates

peeled meat yields.

Species may include:

bugs

crabs

freshwater prawns

lobsters

prawns

yabbies and other freshwater crayfish.