Elements and Performance Criteria

The range of variables places the competency in context and allows for differences between enterprises and workplaces, including practices, knowledge and requirements. The range of variables also provides a focus for assessment and relates to the unit as a whole. The following variables may be present.

Regulations:
· AQIS Export Control (Fish) Orders
· State and Territory food regulations
· enterprise food safety program
· enterprise quality assurance system
· enterprise procedures.

Occupational Health and Safety requirements may include:
· codes of practice, regulations and/or guidance notes which may apply in a jurisdiction
· enterprise-specific Occupational Health and Safety procedures, policies and standards.

Personal protective equipment (PPE):
· waterproof clothing
· work safety or waterproof footwear
· protective hand covering
· protective hair or beard cover.

Equipment:
· knives
· cutting bench
· tumble machine or box
· potable water and ice
· skinning machine.

Specifications:
· size grade
· finger pack
· pack size (e.g. 5 kg, 10 kg)
· boiled
· pickled
· fresh
· frozen
· tubes, tentacles, fins
· ink sac
· eyes, beak, mouth muscle mass.

Species:
· squid species
· octopus species
· cuttlefish species.

Productivity:
· cleaning rate
· yield requirements.

Each unit of competency has an evidence guide that relates directly to the performance criteria and the range of variables. Its purpose is to guide assessment of the unit in the workplace and/or training program. The following components provide information to assist this purpose.

Underpinning knowledge
The essential knowledge and understanding a person needs to perform work to the required standards include:
· hygienic handling, storage and display of cephalopod molluscs
· personal, workplace and product hygiene
· application of enterprise Occupational Health and Safety standards in regard to cleaning squid, cuttlefish and octopus.

Practical skills
The essential skills a person needs to perform work to the required standards include:
· cleaning and maintaining a clean workplace and work area
· safely using equipment, such as knives, tumbling machine, skinning machine, cooking equipment
· sharpening knives
· communicating orally to give and receive information.

Literacy skills used for:
· reading and following workplace instructions
· reading and applying outline of specifications
· reading basic order forms
· reading and checking information on labels.

Numeracy skills used for:
· interpreting and applying size grading
· interpreting weighing scales.

Critical aspects of competence
Assessment must confirm the ability to:
· recognise species, identify key parts of the body (gills, guts, beak, head, fins and mouth mass) and hygienically clean squid, cuttlefish and octopus to be ready for further processing, ensuring that enterprise specifications, Occupational Health and Safety requirements, yields, productivity, food regulations are consistently met.

Assessment must confirm knowledge of:
· common squid, cuttlefish and octopus defects, diseases and parasites
· spoilage pattern of cephalopod molluscs.

Interdependent assessment of units
This unit may be assessed after/with:
· SFICORE101B - Apply basic seafood handling and safety procedures:

Context of assessment
Assessment is to be conducted at the workplace or in a simulated work environment.

Method of assessment
The following assessment method is suggested:
· observation of practical demonstration, such as squid, octopus and cuttlefish, cleaned to demonstrate consistency and level of performance.

Resources required for assessment
Resources may include:
· product, including at least one octopus and one squid.
· cutting knife
· fish cleaning tubs, clean fish tubs and running potable water
· scales
· cooking and pickling equipment and material.