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Evidence Guide: SFIPROC203C - Shuck molluscs

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

 

SFIPROC203C - Shuck molluscs

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. Workbench and area for product handling and all equipment for grading, opening/shucking, rinsing, storing and chilling product are clean and in full working order.
  3. Sufficient potable ice, clean baskets and cold potable water are available.
Work instructions are confirmed with supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Workbench and area for product handling and all equipment for grading, opening/shucking, rinsing, storing and chilling product are 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:

 

 

 

 

 

 

 

Wash mollusc

  1. Molluscs are cleaned in potable water, if necessary, to remove all loose shell, grit and mud.
  2. Molluscs awaiting shucking are stored correctly to maintain cool temperature and avoid contamination.
  3. Dead molluscs are discarded.
Molluscs are cleaned in potable water, if necessary, to remove all loose shell, grit and mud.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Molluscs awaiting shucking are stored correctly to maintain cool temperature and avoid contamination.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Dead molluscs are discarded.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Open or remove shells

  1. The adductor muscle (bivalves) or foot (abalone) is cut with a knife.
  2. Meat is freed from one shell to produce a half shell (bivalves) or shells totally removed to leave meat only (bivalves and abalone) according to productivity and yield specifications.
  3. Half shells or meat are quickly rinsed under potable water to remove any grit or debris and meat is trimmed, as required.
  4. Product is visually inspected for any signs of spoilage, defects or parasites, and undersize or defective product is identified and set aside for other uses, if appropriate.
  5. Product is size/weight graded.
The adductor muscle (bivalves) or foot (abalone) is cut with a knife.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Meat is freed from one shell to produce a half shell (bivalves) or shells totally removed to leave meat only (bivalves and abalone) according to productivity and yield specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Half shells or meat are quickly rinsed under potable water to remove any grit or debris and meat is trimmed, as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product is visually inspected for any signs of spoilage, defects or parasites, and undersize or defective product is identified and set aside for other uses, if appropriate.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product is size/weight graded.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pack half shells or meats

  1. Graded half shells or meat are placed into transport containers by weight or number.
  2. Layers of half shells are separated within the container with plastic sheeting to ensure that no grit is transferred from the shell to the meat.
  3. Identification and traceability of product is maintained.
  4. Transport containers of packed half shells or meat are labelled with the date of production and other required information.
  5. Transport containers of packed half shells or meat are quickly transferred to the chillers to reduce their temperature.
  6. Identification and traceability of product is maintained according to enterprise food safety program.
Graded half shells or meat are placed into transport containers by weight or number.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Layers of half shells are separated within the container with plastic sheeting to ensure that no grit is transferred from the shell to the meat.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identification and traceability of product is maintained.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Transport containers of packed half shells or meat are labelled with the date of production and other required information.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Transport containers of packed half shells or meat are quickly transferred to the chillers to reduce their temperature.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

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

identify species and key organs inside animal (e.g. gills, guts, gonad and adductor muscle)

produce hygienically prepared and packed molluscan meat or meat on half shells that meets customer specifications and food regulations, and are within enterprise yield and productivity requirements

work safely following enterprise OHS procedures.

Assessment must confirm knowledge of:

spoilage pattern of shelled molluscs

defects, diseases and parasites in shelled molluscs

enterprise safe work practices, quality and food safety requirements relevant to shucking 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:

clean packing cases

knives, baskets, waste tubs and running potable water

opening bench

product (bivalves or abalone)

washing tubs.

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

accurately using visual size grading

cleaning and maintaining a hygienic workplace and work area

communicating orally to give and receive information

identifying signs of spoilage and common defects, diseases and parasites in molluscs

identifying species and location of key organs inside the body (e.g. gills, guts, gonad and adductor muscle)

sharpening knives

manual dexterity for opening/shucking/trimming live molluscs with minimal damage.

Literacy skills used for:

interpreting enterprise procedures

interpreting productivity and yield specifications.

Numeracy skills used for:

counting

interpreting and apply size grading

interpreting weighing scales.

Required knowledge

food safety program requirements for shucking molluscs

hygienic handling and storage of live seafood intended to be eaten raw or cooked

personal, workplace and product hygiene principles

quality, productivity and yield specifications

spoilage pattern and common defects, diseases and parasites for molluscs.

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

OH) 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).

Equipment may include:

freezer trays

ice slurries

interleaving plastic material

labels

opening bench or board

packing cases

potable running water

scales

shucking knife

storage bottles and cans

tumbling machine/box.

Product may include:

form:

bottled

canned

fresh

frozen

half shell or meat only (shell-less)

species:

bivalves:

clams or cockles

mussels

oysters

scallops

gastropods:

abalone.

Productivity and yield specifications may include:

bivalve half shell yields

case size, such as 10 dozen

colour

half shell size grades

meat yields:

condition

fat content

fullness

size

weight

opening or shucking rates

trimmings:

removal of byssal threads or beard from mussels, clams and pearl oysters

removal of gills (frill) and organs on scallops (edible portion is adductor mussel and sometimes gonad)

removal of mouth parts, organs, gills, sensory appendages (frill) on abalone (edible portion is foot).