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Evidence Guide: SFIPROC202C - Process squid, cuttlefish and octopus

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

 

SFIPROC202C - Process squid, cuttlefish and octopus

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

Prepare work area

  1. Work instructions are confirmed with supervisor.
  2. Work area is cleaned before start and hygienic conditions maintained throughout.
  3. Equipment for washing and/or grading product is clean and in full working order.
  4. Sufficient potable ice, clean baskets and cold potable water are available.
  5. Identification and traceability of product is maintained throughout, according to enterprise food safety program.
Work instructions are confirmed with supervisor.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Equipment for washing and/or grading 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:

 

 

 

 

 

 

 

Identification and traceability of product is maintained throughout, according to enterprise food safety program.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Remove head and fins

  1. Whole animals are visually assessed for signs of spoilage and defects and defective animals set aside for use elsewhere or discarded.
  2. Whole animal is trimmed safely and hygienically according to the specifications for the species and edible waste material is placed into the correct container.
  3. Equipment is checked for cleanliness prior to use, and used safely.
  4. Cleaned flesh is rinsed free of all loose material.
Whole animals are visually assessed for signs of spoilage and defects and defective animals set aside for use elsewhere or discarded.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Whole animal is trimmed safely and hygienically according to the specifications for the species and edible waste material is placed into the correct container.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Equipment is checked for cleanliness prior to use, and used safely.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cleaned flesh is rinsed free of all loose material.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean product

  1. Skin and internal organs are removed to produce cleaned product that meets enterprise cleaning rates and yield requirements.
  2. Insides of cleaned product are assessed for signs of spoilage and other defects and defective product set aside for use elsewhere or discarded.
  3. Cleaned product is rinsed in potable water, chilled and stored according to food safety program, pending further processing.
Skin and internal organs are removed to produce cleaned product that meets enterprise cleaning rates and yield requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Insides of cleaned product are assessed for signs of spoilage and other defects and defective product set aside for use elsewhere or discarded.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cleaned product is rinsed in potable water, chilled and stored according to food safety program, pending further processing.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Wash and pack

  1. Chilled clean product is size graded and packed or further processed
  2. Identification and traceability of product is maintained.
Chilled clean product is size graded and packed or further processed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identification and traceability of product is maintained.

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:

meet enterprise yield and cleaning rates consistently

follow the enterprise food safety program

hygienically clean squid, cuttlefish or octopus to enterprise specifications in readiness for further processing

recognise species, identify key parts of the body (e.g. gills, guts, beak, head, fins and mouth mass)

work safely following enterprise OHS procedures.

Assessment must confirm knowledge of:

common squid, cuttlefish and octopus defects, diseases and parasites

enterprise safe work practices, quality and food safety requirements relevant to processing squid, cuttlefish and octopus

spoilage pattern of cephalopod molluscs.

Context of and specific resources for assessment

Assessment is to be conducted at the workplace or in a simulated work environment.

Resources may include:

cutting knife

fish cleaning tubs, clean fish tubs and running potable water

product, including at least one (1) octopus and one (1) squid

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 cephalopod molluscs safely and hygienically

identifying signs of spoilage and common defects, diseases and parasites for squid, cuttlefish and octopus

identifying species and location of body parts (e.g. gills, guts, beak, head, fins and mouth mass)

safely using equipment, such as knives, tumbling machine, skinning machine and cooking equipment.

Literacy skills used for:

interpreting enterprise procedures

interpreting productivity and yield specifications.

Numeracy skills used for:

interpreting and applying size grading

interpreting weighing scales.

Required knowledge

application of enterprise OHS standards in regard to cleaning squid, cuttlefish and octopus

food safety procedures and regulations that apply when handling and storing squid, cuttlefish and octopus

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 defects, diseases and parasites for squid, cuttlefish and octopus.

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 safety 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).

Equipment may include:

cutting bench

knives

skinning machine

tumble machine or box.

Specifications may relate to:

boiled

eyes, skeleton, beak, mouth muscle mass

finger pack

fresh

frozen

ink sac

pack size (e.g. 5 kg, 10 kg)

pickled

size grade

tubes, tentacles and fins.

Species may include:

cuttlefish species

octopus species

squid species.