Modification History
Not Applicable
Unit Descriptor
Unit descriptor |
This unit of competency involves slicing cutlets or cutting fillets from fish, and then skinning and cutting portions from the fillet. It also addresses the rinsing and chilling of fillets, cutlets or steaks. Licensing, legislative, regulatory or certification requirements may apply to this unit. Therefore it will be necessary to check with the relevant state or territory regulators for current licensing, legislative or regulatory requirements before undertaking this unit. |
Application of the Unit
Application of the unit |
This unit may have application to a fish processing area within a manufacturing facility, aquaculture facility, and wholesale and retail outlets selling seafood. It extends to filleting and cutting portions, such as steaks and cutlets, to customer specifications. Skills in cleaning fish, working with knives and cleaning the work area are covered in other units: All enterprise or workplace procedures and activities are carried out according to relevant government regulations , licensing and other compliance requirements , including occupational health and safety (OHS ) guidelines , food safety and hygiene regulations and procedures and ecologically sustainable development (ESD ) principles . Equipment operation, maintenance, repairs and calibrations are undertaken in a safe manner that conforms to manufacturer instructions. Appropriate personal protective equipment (PPE ) is selected, checked, used and maintained. |
Licensing/Regulatory Information
Refer to Unit Descriptor
Pre-Requisites
Prerequisite units |
||
SFIPROC106B |
Work with knives |
|
Employability Skills Information
Employability skills |
This unit contains employability skills. |
Elements and Performance Criteria Pre-Content
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
1. Prepare work area for filleting |
1.1. OHS hazards in the workplace are identified, assessed, reported and controlled using the hierarchy of control model . 1.2. Work instructions are confirmed with supervisor. 1.3. Work area is cleaned before commencing and hygienic conditions maintained throughout. 1.4. Equipment and materials required for filleting work are selected and checked for cleanliness. |
2. Fillet fish |
2.1. Filleting equipment is used safely to prepare fillets and portions to customer specifications and enterprise productivity and yield requirements for the species . 2.2. Fillets are visually inspected for signs of spoilage, defects or parasites and defective fillets identified and set aside. 2.3. Fillets are trimmed and bones removed ensuring cuts are smooth with no jagged edges. 2.4. Skin is removed leaving flesh smooth and without tears, and skin tissue placed in the correct container 2.5. Portions are cut to the size, weight and shape specified by the customer and enterprise productivity and yield requirements. 2.6. Steaks and cutlets are trimmed, as necessary, to meet enterprise requirements. |
3. Finalise filleting activities |
3.1. Fillets, including portions, steaks and cutlets, are quickly rinsed in potable water and chilled ready for further processing, or packaging and retailing. 3.2. Identification and traceability of product is maintained throughout by accurate and compliant labelling. 3.3. Problems are reported to supervisor. |
Required Skills and Knowledge
REQUIRED SKILLS AND KNOWLEDGE |
This section describes the skills and knowledge required for this unit. |
Required skills |
Literacy skills used for :
Numeracy skills used for :
|
Required knowledge |
|
Evidence Guide
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:
Assessment must confirm knowledge of:
|
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:
Resources may include:
|
Method of assessment |
The following assessment methods are suggested:
|
Guidance information for assessment |
This unit may be assessed holistically with other seafood processing units within a qualification. |
Range Statement
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: |
|
OHS guidelines may include: |
|
Food safety and hygiene regulations and procedures may include: |
|
ESD principles may include: |
|
PPE may include: |
|
Hierarchy of control model : |
|
Equipment and materials may include: |
|
Customer specifications may relate to: |
|
Productivity and yield requirements may include: |
|
Species may include: |
|
Unit Sector(s)
Unit sector |
Seafood processing |
Co-requisite units
Co-requisite units |
||
Competency field
Competency field |