Unit of competency Outline

Date retreived
22/07/2026 2:40 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.

Head and peel crustaceans

Head and peel crustaceans

Unit of competency
National Code
SFIPROC201C
State Code
D9258
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
22/07/2011
View on TGA
State Implementation and Classification
Approved Date
29/02/2012
Field of Education
030307 - Food Processing Technology
Original Release Date
29/02/2012
Nominal Hours
15
Description
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.
Notes
Elements and 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 equipmentand 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 customerspecifications, 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 productivityand 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.
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:
business or workplace operations, policies and practices
correct marketing names and labelling
environmental hazard identification, risk assessment and control
food safety/Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody and Australian Quarantine Inspection Service (AQIS) Export Control (Fish) orders
OHS hazard identification, risk assessment and control.
OHS guidelines may include:
appropriate workplace provision of first aid kits and fire extinguishers
clean, uncluttered, hygienic workplace
codes of practice, regulations and/or guidance notes which may apply in a jurisdiction or industry sector
enterprise-specific OHS procedures, policies or standards
hazard and risk assessment of workplace, maintenance activities and control measures
induction or training of staff, contractors and visitors in relevant OHS procedures and/or requirements to allow them to carry out their duties in a safe manner
OHS training register
safe lifting, carrying and handling techniques, including manual handling, and the handling and storage of hazardous substances
safe systems and procedures for the protection of people in the workplace
the appropriate use, maintenance and storage of PPE.
Food safety and hygiene regulations and procedures may include:
AQIS Export Control (Fish) orders
Australian Shellfish Sanitation program
chain of custody (temperature and contamination control)
equipment design, use and maintenance
HACCP
hygiene and sanitation requirements
location, construction and servicing of seafood premises
Primary Products Standard and the Australian Seafood Standard (voluntary)
requirements set out in Australian and New Zealand Food Authority (ANZFA) Food Standards Code.
ESD principles may include:
controlling effluents, chemical residues, contaminants, wastes and pollution
improving energy efficiency
increasing use of renewable, recyclable and recoverable resources
minimising noise or odour emissions
reducing emissions of greenhouse gases
reducing energy use
reducing use of non-renewable resources
undertaking environmental hazard identification, risk assessment and control
using and recycling of water, and maintaining water quality.
PPE may include:

gloves, mitts or gauntlets, and protective hand and arm covering
insulated protective clothing for freezers or chillers and refrigeration units
non-slip and waterproof boots (gumboots) or other safety footwear
protective hair, beard and boot covers
uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons).
Product may include:
cooked
fresh
frozen
uncooked (raw).
Equipmentand materials may include:
chemicals to control melanosis
chilled seawater
electric saw
freezer trays
ice slurries
peelings baskets
scales
thaw tank.
Customer specifications may relate to:
cutlet
gills (crabs)
gut (de-vein)
meat
melanosis
temperature
size grading.
Productivity and yield may include:
heading and peeling rates
peeled meat yields.
Species may include:
bugs
crabs
freshwater prawns
lobsters
prawns
yabbies and other freshwater crayfish.
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:
follow the enterprise food safety program
recognise species and produce hygienically prepared headed and/or peeled crustacean flesh that meets customer specifications and that are within workplace productivity and yield requirements
work safely following enterprise OHS procedures.

Assessment must confirm knowledge of:
crustacean defects, diseases and parasites
enterprise safe work practices, quality and food safety requirements relevant to processing crustaceans
location of gills, guts, and internal skeleton in different crustacean species
spoilage patterns of raw and cooked crustaceans.
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:
cooked crustaceans
fresh crustaceans
frozen crustaceans
raw crustaceans
knives, clean prawn baskets, waste tubs and running potable water
thaw tank
weighing scales.
Method of assessment
The following assessment methods are suggested:
demonstration
oral questions.
Guidance information for assessment
This unit may be assessed holistically with other units within a qualification.
Replaces
State Code National Code Title Type
S4267 SFIPROC201B Head and peel crustaceans Unit of competency
Replaced By
State Code National Code Title Type
OAR45 SFIPRO201 Head and peel crustaceans Unit of competency