Unit of competency Outline

Date retreived
22/07/2026 2:38 PM AWST

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Shuck molluscs

Shuck molluscs

Unit of competency
National Code
SFIPRO203
State Code
OAR43
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
21/06/2019
View on TGA
State Implementation and Classification
Approved Date
21/10/2019
Field of Education
030307 - Food Processing Technology
Original Release Date
21/10/2019
Nominal Hours
15
Description
This unit of competency describes the skills and knowledge required to open and/or remove the meat (shuck) from molluscs including oysters, scallops and abalone and then prepare, trim and pack half shells and/or meat according to specifications.The unit applies to individuals who undertake routine tasks in shucking and packaging molluscs in a fish processing facility under the direction of a supervisor.All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food safety, biosecurity and environmental regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Prepare work area
  • 1.1 Confirm mollusc shucking work instructions with supervisor
  • 1.2 Select, fit and use the required personal protective equipment
  • 1.3 Ensure work bench and equipment for grading, opening or shucking, rinsing, storing and chilling product are clean and in full working order
  • 1.4 Make available sufficient potable ice, clean baskets and cold potable water
  • 1.5 Check identification and traceability of product according to workplace food safety program
2. Wash mollusc
  • 2.1 Clean molluscs in potable water to remove all loose shell, grit and mud
  • 2.2 Store molluscs for shucking according to workplace food safety program
  • 2.3 Discard dead molluscs according to workplace procedures
3. Open or remove shells
  • 3.1 Cut adductor muscle (bivalves) or foot (abalone) with a knife according to food safety and health and safety requirements
  • 3.2 Free meat from one shell to produce a half shell (bivalves) or totally remove meat (bivalves and abalone) according to productivity and yield specifications
  • 3.3 Rinse half shells or meat quickly under potable water to remove any grit or debris, and trim meat as required
  • 3.4 Inspect and set aside product that shows signs of spoilage, defects, diseases and parasites
  • 3.5 Grade product by size or weight according to productivity and yield specifications
  • 3.6 Set aside undersize product for other uses
4. Pack half shells or meats
  • 4.1 Place graded half shells or meat into transport containers by weight or number
  • 4.2 Separate layers of half shells within the container with plastic sheeting to ensure that no grit is transferred from the shell to the meat
  • 4.3 Label transport containers of packed half shells or meat according to workplace and regulatory guidelines
  • 4.4 Transfer transport containers of packed half shells or meat to chillers within required timeframes
  • 4.5 Maintain identification and traceability of product according to workplace food safety program
No information
No information
Replaces
State Code National Code Title Type
D9260 SFIPROC203C Shuck molluscs Unit of competency