Unit of competency Outline
Date retreived
22/07/2026 9:32 PM AWST
22/07/2026 9:32 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.
Process squid, cuttlefish and octopus
Process squid, cuttlefish and octopus
Unit of competency
National Code
SFIPRO202
SFIPRO202
State Code
OAR44
OAR44
TGA Status
Current
Current
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
21/10/2019
Field of Education
030307 - Food Processing Technology
Original Release Date
21/10/2019
Nominal Hours
15
Description
This unit of competency describes the skills and knowledge required to process squid, cuttlefish and octopus. It requires the ability to clean squid, cuttlefish and octopus, and remove all the internal organs, skeleton, beak and skin to produce cleaned tubes and/or bodies.The unit applies to individuals who undertake routine tasks in processing squid, cuttlefish and octopus (cephalopod molluscs) in fish processing facilities and wholesale and retail outlets 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 work instructions with supervisor
- 1.2 Select and fit the required personal protective equipment
- 1.3 Clean work area before commencing and maintain hygienic conditions during processing according to workplace procedures
- 1.4 Ensure equipment for washing and/or grading product is clean and in full working order
- 1.5 Make available sufficient potable ice, clean baskets and cold potable water
- 1.6 Maintain identification and traceability of product during processing according to workplace food safety program
2. Remove head and fins
- 2.1 Visually assess whole cephalopod for signs of spoilage and defects and set defective animals aside
- 2.2 Trim whole cephalopod safely and hygienically according to the specifications for the species, and place edible waste material into the correct container
- 2.3 Rinse cleaned flesh and ensure it is free of all loose material
3. Clean product
- 3.1 Remove skin and internal organs to produce a cleaned product that meets workplace specifications and yield requirements
- 3.2 Clean insides of product and assess for signs of spoilage and defects, and set defective product aside
- 3.3 Rinse cleaned product in potable water, chill and store according to food safety program
4. Pack product
- 4.1 Grade clean product, pack or store for further processing
- 4.2 Label product to maintain identification and traceability of products
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| D9259 | SFIPROC202C | Process squid, cuttlefish and octopus | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| BEJ4 | SFI20319 | Certificate II in Seafood Post Harvest Operations | Qualification |