Modification History
Not Applicable
Unit Descriptor
Unit descriptor |
This unit of competency involves removing the head and peeling the shell from raw or cooked crustaceans, such as prawns, crabs, bugs and lobsters. It includes removing the meat and preparing, grading and packaging product according to specifications. 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 has application for fish processing facilities, and wholesale and retail outlets that peel and shell crustaceans. 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 |
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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 workplace |
1.1. Work instructions are confirmed with supervisor. 1.2. Workplace is cleaned before start and hygienic conditions maintained throughout. 1.3. Area for product handling and all equipment and materials for grading, rinsing, storing and chilling product is clean and in full working order. 1.4. Sufficient potable ice, clean baskets and cold potable water are available. |
2. Prepare product |
2.1. 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. 2.2. If indicated in customer specifications , check frozen raw product during thawing to ensure melanosis does not develop. 2.3. Thawed product is maintained at the temperature range stipulated in enterprise food safety plan when being transferred to clean perforated baskets before size grading. 2.4. 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. |
3. Head and peel product |
3.1. Head and shell are removed hygienically and quickly to achieve productivity and yield requirements, and to minimise temperature abuse and melanosis. 3.2. Product is visually assessed for defects and spoilage and defective product put aside. 3.3. Peeled product is placed into correct container, avoiding cross-contamination between raw and cooked products. 3.4. Appropriate techniques are used to remove flesh from shell safely from species to achieve yield requirements. 3.5. Product is treated with food-grade chemicals, if required. 3.6. Product is trimmed to meet customer specifications. 3.7. Identification and traceability of product is maintained through accurate and compliant labelling. 3.8. Product temperature is maintained within required range during processing. 3.9. Waste is collected and disposed of correctly. |
4. Grade and pack product |
4.1. Peeled product is size graded to meet customer or enterprise specifications. 4.2. Product is rinsed and chilled. 4.3. Product to be frozen is packed and transferred to the freezer immediately or kept chilled until frozen. 4.4. Fresh product is packed, labelled, stored, displayed or dispatched correctly. |
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 :
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Required knowledge |
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Evidence Guide
EVIDENCE GUIDE |
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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. |
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Overview of assessment |
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Critical aspects for assessment evidence required to demonstrate competence in this unit |
Assessment must confirm the ability to:
Assessment must confirm knowledge of:
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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:
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Method of assessment |
The following assessment methods are suggested:
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Guidance information for assessment |
This unit may be assessed holistically with other units within a qualification. |
Range Statement
RANGE STATEMENT |
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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. |
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Relevant government regulations , licensing and other compliance requirements may include: |
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OHS guidelines may include: |
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Food safety and hygiene regulations and procedures may include: |
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ESD principles may include: |
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PPE may include: |
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Product may include: |
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Equipment and materials may include: |
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Customer specifications may relate to: |
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Productivity and yield may include: |
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Species may include: |
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Unit Sector(s)
Unit sector |
Seafood processing |
Co-requisite units
Co-requisite units |
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Competency field
Competency field |