Shuck molluscs

Formats and tools

Unit Description
Reconstruct the unit from the xml and display it as an HTML page.
Assessment Tool
an assessor resource that builds a framework for writing an assessment tool
Assessment Template
generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
Assessment Matrix
a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
Wiki Markup
mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
Evidence Guide
create an evidence guide for workplace assessment and RPL applicants
Competency Mapping Template
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
Observation Checklist
create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)

Self Assessment Survey
A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
Moodle Outcomes
Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
Registered Training Organisations
Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver SFIPROC203C, 'Shuck molluscs'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Books
Reference books for 'Shuck molluscs' on fishpond.com.au. This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to ntisthis.com for every purchase, so go nuts :)


Elements and Performance Criteria

ELEMENT

PERFORMANCE CRITERIA

1. Prepare work area

1.1. Work instructions are confirmed with supervisor

1.2. 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.

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

2. Wash mollusc

2.1. Molluscs are cleaned in potable water, if necessary, to remove all loose shell, grit and mud.

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

2.3. Dead molluscs are discarded.

3. Open or remove shells

3.1. The adductor muscle (bivalves) or foot (abalone) is cut with a knife.

3.2. 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.

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

3.4. 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.

3.5. Product is size/weight graded.

4. Pack half shells or meats

4.1. Graded half shells or meat are placed into transport containers by weight or number.

4.2. 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.

4.3. Identification and traceability of product is maintained.

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

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

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


Qualifications and Skillsets

SFIPROC203C appears in the following qualifications:

  • SFI20611 - Certificate II in Seafood Industry (Sales and Distribution)
  • SFI20511 - Certificate II in Seafood Processing
  • SFI10511 - Certificate I in Seafood Processing
  • SFI20111 - Certificate II in Aquaculture
  • SFI30611 - Certificate III in Seafood Industry (Sales and Distribution)
  • SFI30511 - Certificate III in Seafood Processing