Unit of competency Outline

Date retreived
22/07/2026 6:46 PM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Slaughter and process crocodiles

Slaughter and process crocodiles

Unit of competency
National Code
SFIPRO303
State Code
OAR40
TGA Status
Deleted
DTWD Status
Deleted
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
60
Description
This unit of competency describes the skills and knowledge required to slaughter crocodiles, prepare the carcase to remove, pack and freeze the meat and remove and prepare the skin. The unit applies to individuals who work in specialised seafood processing facilities that process crocodiles.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. Licences will be required for the use of firearms.No licensing, legislative or certification apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Slaughter crocodile
  • 1.1 Identify and assess hazards in the work area and develop and report risk controls
  • 1.2 Identify and use the required personal protective equipment
  • 1.3 Identify crocodiles to be slaughtered, immobilise by electrical stunner and shoot according to health and safety and legislative requirements for the humane slaughter of animals
  • 1.4 Cut carcase to facilitate the drainage of blood
  • 1.5 Wash bled carcase in potable water to remove blood
  • 1.6 Maintain temperature of carcase when transferring carcase for processing
2. Skin and bone carcase
  • 2.1 Clean workplace and cool as required before and during skinning and boning according to food safety requirements
  • 2.2 Collect equipment, including personal protective equipment, clean and sharpen knives, and organise sufficient clean tables, containers, potable ice and waste bins
  • 2.3 Place carcase on table and remove skin to customer and workplace specifications and productivity requirements
  • 2.4 Transfer, wash and move carcase to a clean boning table using appropriate containers
  • 2.5 Set aside carcases contaminated with gut contents and report to supervisor
  • 2.6 Remove meat from the carcase according to customer and workplace specifications and productivity requirements and place inedible waste product in the appropriate container
  • 2.7 Identify cuts of meat and place in the appropriate container and remove remaining meat from skeleton
  • 2.8 Check meat for defects, set aside meat unsuitable for further processing, and report to supervisor
3. Pack, freeze and store meat
  • 3.1 Wash meat ready for packaging in a solution containing food safe anti-bacterial compounds
  • 3.2 Pack and label chilled and rinsed meat according to food safety requirements
  • 3.3 Maintain identification and traceability of product according to food safety and the workplace food safety program
  • 3.4 Freeze packaged meat as required, and store in an appropriate temperature controlled room until distribution
4. Prepare skin
  • 4.1 Flense skin to remove all remaining meat from the skin using safe work practices
  • 4.2 Salt and store cleaned skins in a chiller, according to workplace procedures, until dispatched
No information
No information
Replaces
State Code National Code Title Type
D9263 SFIPROC305B Slaughter and process crocodiles Unit of competency