Unit of competency Outline
Date retreived
22/07/2026 3:06 PM AWST
22/07/2026 3:06 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
SFIPROC305B
SFIPROC305B
State Code
D9263
D9263
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
25/02/2014
Field of Education
030307 - Food Processing Technology
Original Release Date
25/02/2014
Nominal Hours
60
Description
This unit of competency involves processing crocodiles. It covers slaughtering the crocodile, preparing the carcase, removing and preparing the skin, removing the meat from the carcase and packing and freezing the meat. 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 work area for slaughter processes
- 1.1. OHS hazards in the workplace are identified, assessed, reported and controlled using the hierarchy of control model.
2. Slaughter crocodile
- 2.1. Crocodiles to be slaughtered are identified and shot, according to OHS requirements and legislative requirements for the humane slaughter of animals.
- 2.2. The carcase is cut to facilitate the drainage of blood.
- 2.3. The bled carcase is washed in potable water to remove blood.
- 2.4. Carcases that are contaminated with faeces are set aside, and a supervisor notified.
- 2.5. The rinsed carcase is transferred to an appropriately chilled room to complete the drainage process by hanging.
3. Skin and bone carcase
- 3.1. Workplace is cleaned and cooled, if required, before commencing and during skinning and boning.
- 3.2. Equipment to be used to process the carcase is clean, knives sharpened, and sufficient clean tables, containers, potable ice and waste bins are available.
- 3.3. Carcase is placed on the appropriate table for the removal of the skin.
- 3.4. The skin is carefully and safely removed from the carcase to customer and enterprise specifications and productivityrequirements, and transferred to the appropriate container.
- 3.5. Carcase is washed and then moved to a clean boning table.
- 3.6. Carcases that are contaminated with gut contents are set aside and a supervisor notified.
- 3.7. Meat is carefully and safely removed from the carcase according to customer and enterprise specifications and productivity requirements and inedible waste product placed in the appropriate container.
- 3.8. Cuts of meat to be identified by name are placed in the appropriate container and remaining meat is removed from the skeleton.
- 3.9. Meat is checked for the presence of defects and meat that is found to be unsuitable for further processing is set aside and reported to a supervisor.
4. Pack, freeze and store meat
- 4.1. Meat ready for packaging is washed in a solution containing food safe anti-bacterial compounds.
- 4.2. Chilled, rinsed meat is packaged and labelled.
- 4.3. Identification and traceability of product is maintained according to the enterprise food safety program.
- 4.4. Packaged meat is frozen and frozen product is stored in an appropriate temperature controlled room until distribution.
5. Prepare skin
- 5.1. Skin is flensed to remove all remaining meat from the skin.
- 5.2. Cleaned skins are salted and stored in a chiller until dispatched.
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
fisheries or aquaculture regulations, permits and licences
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
health and welfare of aquatic animals
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
protective outdoors clothing for tropical conditions
safe lifting, carrying and handling techniques, including manual handling, and the handling and storage of hazardous substances
safe systems and procedures for outdoor work, including protection from solar radiation, fall protection, confined space entry and the protection of people in the workplace
systems and procedures for the safe maintenance of property, machinery and equipment, including hydraulics and exposed moving parts
the appropriate use, maintenance and storage of PPE.
Food safety and hygiene regulations and procedures may include:
AQIS Export Control (Fish) orders
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).
Hierarchy of control model:
is a system for developing risk controls with the priority being, in order:
eliminate the hazards
substitute the hazard for a lesser hazard or risk
isolate the hazard
use engineering controls
use administrative controls
use PPE.
Equipment may include:
boning tables
carcase skinning tables
flensing gurney
flensing scraper
gun/rifle/ammunition
hooks
knives and knife sharpening equipment
meat containers
non-putrescible waste containers
packaging
washing tubs.
Specifications may include:
by products:
claws
skeleton
skull
teeth
meat:
back fillet
body meat
inner tail fillet
tail fillet
skin:
dorsal (hornback) split
ventral (belly) split.
Productivity requirements may include:
filleting rate
yield expectations (e.g. weight of meat versus waste)
yield of skin.
Meat defects may include:
faeces
gut contents
muscle parasites.
Anti-bacterial chemicals may include:
acetic acid
dilute chlorine.
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
fisheries or aquaculture regulations, permits and licences
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
health and welfare of aquatic animals
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
protective outdoors clothing for tropical conditions
safe lifting, carrying and handling techniques, including manual handling, and the handling and storage of hazardous substances
safe systems and procedures for outdoor work, including protection from solar radiation, fall protection, confined space entry and the protection of people in the workplace
systems and procedures for the safe maintenance of property, machinery and equipment, including hydraulics and exposed moving parts
the appropriate use, maintenance and storage of PPE.
Food safety and hygiene regulations and procedures may include:
AQIS Export Control (Fish) orders
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).
Hierarchy of control model:
is a system for developing risk controls with the priority being, in order:
eliminate the hazards
substitute the hazard for a lesser hazard or risk
isolate the hazard
use engineering controls
use administrative controls
use PPE.
Equipment may include:
boning tables
carcase skinning tables
flensing gurney
flensing scraper
gun/rifle/ammunition
hooks
knives and knife sharpening equipment
meat containers
non-putrescible waste containers
packaging
washing tubs.
Specifications may include:
by products:
claws
skeleton
skull
teeth
meat:
back fillet
body meat
inner tail fillet
tail fillet
skin:
dorsal (hornback) split
ventral (belly) split.
Productivity requirements may include:
filleting rate
yield expectations (e.g. weight of meat versus waste)
yield of skin.
Meat defects may include:
faeces
gut contents
muscle parasites.
Anti-bacterial chemicals may include:
acetic acid
dilute chlorine.
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:
meet OHS standards for slaughtering and processing crocodiles
produce smoothly cut crocodile skins and meat without ragged edges or damage, to meet customer and enterprise specifications as well as food safety regulations and enterprise productivity requirements.
Assessment must confirm knowledge of:
common crocodile meat defects, diseases and parasites
crocodile skinning and boning techniques.
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 a minimum of three (3) crocodiles in a weight range typical for the industry are to be slaughtered, skinned and boned, and the meat and skin packaged.
Resources may include:
a range of knives and cutting tools
applicable PPE
appropriate firearms licensing
clean processing facility equipped with tables, tubs and waste containers
guns or rifles and ammunition
live and dead crocodiles
running potable water and potable ice
scales
workplace documentation.
Method of assessment
The following assessment methods are suggested:
demonstration
oral questions.
Guidance information for assessment
This unit may be assessed holistically with other seafood processing units within a qualification.
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:
meet OHS standards for slaughtering and processing crocodiles
produce smoothly cut crocodile skins and meat without ragged edges or damage, to meet customer and enterprise specifications as well as food safety regulations and enterprise productivity requirements.
Assessment must confirm knowledge of:
common crocodile meat defects, diseases and parasites
crocodile skinning and boning techniques.
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 a minimum of three (3) crocodiles in a weight range typical for the industry are to be slaughtered, skinned and boned, and the meat and skin packaged.
Resources may include:
a range of knives and cutting tools
applicable PPE
appropriate firearms licensing
clean processing facility equipped with tables, tubs and waste containers
guns or rifles and ammunition
live and dead crocodiles
running potable water and potable ice
scales
workplace documentation.
Method of assessment
The following assessment methods are suggested:
demonstration
oral questions.
Guidance information for assessment
This unit may be assessed holistically with other seafood processing units within a qualification.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| S4272 | SFIPROC305A | Slaughter and process crocodiles | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| OAR40 | SFIPRO303 | Slaughter and process crocodiles | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D623 | SFI30511 | Certificate III in Seafood Processing | Qualification |