Unit of competency Outline
Date retreived
22/07/2026 4:02 AM AWST
22/07/2026 4:02 AM 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.
Boil and pack crustaceans
Boil and pack crustaceans
Unit of competency
National Code
SFIPRO304
SFIPRO304
State Code
OAR39
OAR39
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
30
Description
This unit of competency describes the skills and knowledge required to prepare, boil, cool and pack crustaceans, including prawns, crabs and lobsters. It requires the ability to thaw product, use cooking equipment, and cool and package product according to customer specifications. The unit applies to individuals who undertake routine tasks in processing crustaceans 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 client specifications with supervisor
- 1.2 Select and fit the required personal protective equipment
- 1.3 Clean work area before commencing and maintain hygienic conditions according to workplace procedures
- 1.4 Clean equipment for grading, boiling, cooling and chilling cooked product, and ensure in full working order
- 1.5 Make available sufficient potable ice, clean baskets and cold potable water
- 1.6 Fill cooker with potable water, and clean salt if required, and set to boil
2. Prepare crustaceans
- 2.1 Rinse crustaceans in potable water according to workplace food safety plan and food regulations
- 2.2 Check crustaceans during washing to ensure they are clean and show no signs of spoilage, disease or parasites
- 2.3 Maintain crustaceans within the temperature range stipulated in workplace food safety plan when being transferred to clean perforated baskets for grading
- 2.4 Size and grade product to meet client specifications
3. Boil and cool crustaceans
- 3.1 Place crustaceans into vigorously boiling water, for the time appropriate for the species and size, to cook product, kill bacteria and denature enzymes
- 3.2 Place correct amount of crustaceans into boiling water
- 3.3 Remove cooked crustaceans from the cooker and place into a cooling tank for a time appropriate for the size and species so that cooked product yield requirements are met
- 3.4 Quick freeze product as required
4. Pack crustaceans
- 4.1 Pack cooled product with clean potable ice, if required, into clean containers and cooled to the temperature required by food regulations
- 4.2 Weigh packed product, label and place into cold storage until ready for further processing or distribution according to customer specifications
- 4.3 Maintain identification and traceability of product according to workplace food safety program
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| D9262 | SFIPROC304B | Boil and pack crustaceans | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| BEI1 | SFI30319 | Certificate III in Seafood Post Harvest Operations | Qualification |