Unit of competency Outline

Date retreived
22/07/2026 1:39 AM AWST

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Clean fish

Clean fish

Unit of competency
National Code
SFIPRO101
State Code
OAR49
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
30
Description
This unit of competency describes the skills and knowledge required to clean fish in a commercial environment. It includes the ability to prepare and clean a work area, remove scales, gill and guts from fish, and store or display product.The unit applies to individuals who undertake routine tasks in cleaning and preparing fish in a seafood processing environment 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 fish cleaning work instructions with supervisor
  • 1.2 Select and fit required personal protective equipment
  • 1.3 Clean work area before commencing and maintain hygienic conditions throughout processing
  • 1.4 Inspect and set aside fish that show any signs of spoilage, defects and parasites
2. Clean fish
  • 2.1 Use cleaning equipment to clean and prepare fish according to work instructions
  • 2.2 Remove scales leaving skin undamaged, and rinse the fish free of loose scales in potable water
  • 2.3 Remove gills and guts without cutting into the flesh, and rinse the fish free of loose debris in potable water
  • 2.4 Place fish parts into correct container for further processing or disposal
  • 2.5 Ensure fish cleaning meets productivity and quality requirements
3. Finalise fish cleaning activities
  • 3.1 Display or store cleaned fish according to work instructions
  • 3.2 Report problems with fish cleaning activities to supervisor
  • 3.3 Maintain identification and traceability of product by use of accurate and compliant labelling
No information
No information
Replaces
State Code National Code Title Type
D9254 SFIPROC101C Clean fish Unit of competency