Unit of competency Outline

Date retreived
23/07/2026 7:36 PM AWST

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Head and peel crustaceans

Head and peel crustaceans

Unit of competency
National Code
SFIPRO201
State Code
OAR45
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
15
Description
This unit of competency describes the skills and knowledge required to remove the head and peel the shell from raw or cooked crustaceans, such as prawns, crabs, bugs and lobsters. It requires the ability to prepare product, remove head and shell, assess for defects, grade, rinse and chill product.The unit applies to individuals who undertake routine tasks in peeling and shelling 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 workplace
  • 1.1 Confirm work instructions with supervisor
  • 1.2 Select and fit the required personal protective equipment
  • 1.3 Clean work area before starting and maintain hygienic conditions according to workplace procedures
  • 1.4 Check all equipment and materials for grading, rinsing, storing and chilling product are clean and in full working order
  • 1.5 Make available sufficient potable ice, clean baskets and cold potable water
2. Prepare product
  • 2.1 Rinse raw or cooked product in air or potable water according to supervisor instructions
  • 2.2 Check product during washing to ensure it is clean and shows no signs of spoilage, disease and parasites
  • 2.3 Maintain product at the temperature range stipulated in workplace food safety plan when being transferred to clean perforated baskets for size grading
3. Head and peel product
  • 3.1 Remove head and shell hygienically and quickly to achieve productivity and yield requirements, and to minimise temperature abuse and melanosis
  • 3.2 Assess product for defects and spoilage and put defective product aside
  • 3.3 Place peeled product into correct container, avoiding cross-contamination between raw and cooked products
  • 3.4 Use appropriate techniques to safely remove flesh from shell of species to achieve yield requirements
4. Treat, trim and maintain product
  • 4.1 Treat product with food-grade chemicals as required
  • 4.2 Trim product according to supervisor instructions
  • 4.3 Maintain identification and traceability of product through accurate labelling
  • 4.4 Maintain product temperature within required range during processing
  • 4.5 Collect waste and dispose according to workplace procedures
5. Grade and pack product
  • 5.1 Size and grade peeled product to meet workplace specifications
  • 5.2 Rinse and chill product according to workplace procedures
  • 5.3 Pack product to be frozen and transfer to the freezer immediately or keep chilled until frozen
  • 5.4 Pack fresh product and correctly label, store, display or dispatch according to supervisor instructions
No information
No information
Replaces
State Code National Code Title Type
D9258 SFIPROC201C Head and peel crustaceans Unit of competency
State Code National Code Title Type
BEJ4 SFI20319 Certificate II in Seafood Post Harvest Operations Qualification