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.

Hierarchy of control model:
A system for developing risk controls with the priority being, in order:
· eliminating hazards; and where this is not possible, minimise the risk by:
· substituting for a lesser hazard or risk
· isolating hazard from personnel
· engineering controls
· administrative controls
· personal protective clothing and equipment.

This is a recognised ranking of control measures according to effectiveness form the most effective measures (that eliminate hazards) to the least effective (that achieve only temporary protection and require ongoing checking and change). Personal protective clothing and equipment is regarded as the least satisfactory control measure.

Personal protective clothing and equipment (PPE):
· waterproof clothing
· work safety, non-slip or waterproof footwear
· protective hand covering
· protective hair or beard cover
· protective ear coverings
· protective clothing for chillers and refrigeration units
· protective outdoors clothing for tropical conditions.

Enterprise requirements may include:
· Occupational Health and Safety policies, procedures and programs
· use of electronic communication equipment
· access and equity policy, principles and practice
· client service standards
· communication channels and reporting procedures
· company issued identification such as card, badge or pass
· company policy and procedures including personnel practices and guidelines
· defined resource parameters
· duty of care, code of conduct, code of ethics
· emergency response and evacuation procedures.

Occupational Health and Safety standards may include:
· acts, regulations, codes of practice, industry standards and guides and/or guidance notes which may apply in a jurisdiction
· enterprise-specific occupational and health and safety policies and procedures
· examples of task specific procedures may include:
· identifying hazards, assessing and controlling risks
· safe use and storage and licensing of firearms and ammunition
· emergency response
· keeping floors clean, dry and uncluttered
· working in a crowded work area
· wearing non-skid protective footwear
· avoidance of boots that trap hot liquid inside
· wearing protective mitts when handling knives and cutting equipment, colds packages/equipment
· minimise repetitive, forceful, constrained or awkward postures
· storage use and handling of chemicals and hazardous substances
· material safety data sheets (MSDS)
· investigate and action on all accidents and near misses/dangerous occurrences
· knowledge of basic first aid procedures including, supply and use of cool water for minor burn treatment.

Food safety requirements may include:
· Australian Standard for Hygienic Production of Crocodile Meat for Human Consumption.
· AQIS Export Control (Fish) Orders
· State, Territory and Commonwealth food regulations
· enterprise Occupational Health and Safety policies and procedures
· workplace food safety program
· workplace quality assurance system
· workplace procedures.

Equipment:
· knives and knife sharpening equipment
· carcase skinning tables
· boning tables
· washing tubs
· hooks
· potable ice
· packaging
· gun/rifle/ammunition
· meat containers
· non-putrescible waste containers
· flensing scraper
· flensing gurney.

Specifications:
· meat:
· body meat
· tail fillet
· inner tail fillet
· back fillet
· skin:
· dorsal (hornback) split
· ventral (belly) split.

Productivity:
· filleting rate
· yield expectations-weight of meat versus waste
· yield of skin.

Meat defects:
· muscle parasites
· faeces
· gut contents.

Anti-bacterial chemicals:
· acetic acid
· dilute chlorine.

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 of crocodile carcases.
· personal, workplace and product hygiene
· humane slaughter of animals
· application of Occupational Health and Safety standards when using a gun, rifle, knife and when lifting and handling crocodile carcases and meat
· workplace productivity and yield requirements.

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
· safe use of guns, rifles and knives
· shooting and knife sharpening skills
· physical agility appropriate for handling live crocodiles about to be shot
· safe manual handling techniques including minimising the risk of repetitive, forceful, constrained or awkward postures
· communicating orally to give and receive information.

Licences are required for:
· use of firearms.

Literacy skills used for:
· reading and interpreting the Australian Standard for Hygienic Production of Crocodile Meat for Human Consumption
· reading and applying outline of specifications
· interpreting Occupational Health and Safety signs
· identifying and tracing product.
·
Numeracy skills used for:
· estimating yield of skin and meat
· interpreting weight scales
· weighing product.

Critical aspects of competence
Assessment must confirm the ability to:
· produce smoothly cut crocodile skins and meat without ragged edges or damage, to customer's and enterprise specifications and within workplace yield, food regulations and workplace productivity requirements, and according to Occupational Health and Safety requirements.

Assessment must confirm knowledge of:
· common crocodile meat defects, diseases and parasites
· crocodile skinning and boning techniques.

Interdependent assessment of units
This unit may be assessed with:
· SFIPROC106A - Work with knives.

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 at least three crocodiles in a weight range typical for the industry, to be slaughtered, skinned and boned, with the meat and skin packaged.

Resources required for assessment
Resources may include:
· guns or rifles and ammunition
· appropriate firearms licencing
· a range of knives and cutting tools
· live and dead crocodiles
· running potable water and potable ice
· applicable PPE
· workplace documentation
· clean processing facility equipped with tables, tubs and waste containers
· scales.