Modification History
Not Applicable
Unit Descriptor
Unit descriptor |
This unit of competency involves processing crocodiles. It covers slaughtering the crocodile, preparing the carcase, removing and preparing the skin, removing the meat from the carcase and packing and freezing the meat. 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 any specialised seafood processing facility that processes crocodiles. Safety and animal welfare issues apply to this competency. Licences are required for the use of firearms. 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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SFIPROC106B |
Work with knives |
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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 work area for slaughter processes |
1.1. OHS hazards in the workplace are identified, assessed, reported and controlled using the hierarchy of control model . |
2. Slaughter crocodile |
2.1. Crocodiles to be slaughtered are identified and shot, according to OHS requirements and legislative requirements for the humane slaughter of animals. 2.2. The carcase is cut to facilitate the drainage of blood. 2.3. The bled carcase is washed in potable water to remove blood. 2.4. Carcases that are contaminated with faeces are set aside, and a supervisor notified. 2.5. The rinsed carcase is transferred to an appropriately chilled room to complete the drainage process by hanging. |
3. Skin and bone carcase |
3.1. Workplace is cleaned and cooled, if required, before commencing and during skinning and boning. 3.2. Equipment to be used to process the carcase is clean, knives sharpened, and sufficient clean tables, containers, potable ice and waste bins are available. 3.3. Carcase is placed on the appropriate table for the removal of the skin. 3.4. The skin is carefully and safely removed from the carcase to customer and enterprise specifications and productivity requirements , and transferred to the appropriate container. 3.5. Carcase is washed and then moved to a clean boning table. 3.6. Carcases that are contaminated with gut contents are set aside and a supervisor notified. 3.7. Meat is carefully and safely removed from the carcase according to customer and enterprise specifications and productivity requirements and inedible waste product placed in the appropriate container. 3.8. Cuts of meat to be identified by name are placed in the appropriate container and remaining meat is removed from the skeleton. 3.9. Meat is checked for the presence of defects and meat that is found to be unsuitable for further processing is set aside and reported to a supervisor. |
4. Pack, freeze and store meat |
4.1. Meat ready for packaging is washed in a solution containing food safe anti -bacterial compounds. 4.2. Chilled, rinsed meat is packaged and labelled. 4.3. Identification and traceability of product is maintained according to the enterprise food safety program. 4.4. Packaged meat is frozen and frozen product is stored in an appropriate temperature controlled room until distribution. |
5. Prepare skin |
5.1. Skin is flensed to remove all remaining meat from the skin. 5.2. Cleaned skins are salted and stored in a chiller until dispatched. |
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 a minimum of three (3) crocodiles in a weight range typical for the industry are to be slaughtered, skinned and boned, and the meat and skin packaged. 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 seafood processing 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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Hierarchy of control model : |
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Equipment may include: |
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Specifications may include: |
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Productivity requirements may include: |
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Meat defects may include: |
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Anti -bacterial chemicals 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 |