Modification history Release Comments Release 1 This version released with SFI Seafood Industry Training Package Version 1.0. SFIPRO101 Clean fish Application This unit of competency describes the skills and knowledge required to clean fish in a commercial environment. It includes the ability to prepare and clean work area, remove scales, gill and guts from fish and store or display product. The unit applies to individuals who undertake routine tasks in cleaning and preparing fish in a seafood processing environment 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 occupational licensing, legislative or certification requirements apply to this unit at this time of publication. Prerequisite Unit Nil Unit Sector Seafood Processing (PRO) Elements Performance Criteria Elements describe the Performance criteria describe the performance needed to demonstrate essential outcomes. achievement of the element. 1. Prepare work area 1.1 Confirm fish cleaning work instructions with supervisor 1.2, Select and fit personal required protective equipment 1.3 Clean work area before commencing and maintain hygienic conditions throughout processing 1.4 Inspect and identify fish for any signs of spoilage, defects and parasites and set aside 2. Clean fish 2.1 Use cleaning equipment to clean and prepare fish to work instructions 2.2 Remove scales leaving skin undamaged, and rinse the fish free of loose scales in potable water 2.3 Remove gills and guts without cutting into the flesh, and rinse the fish free of loose debris in potable water 2.4 Place fish parts into correct container for further processing or disposal 2.5 Ensure fish cleaning meets productivity and quality requirements 3. Finalise fish cleaning 3.1 Display or store cleaned fish according to work instructions activities 3.2 Report problems with fish cleaning activities to supervisor 3.3 Maintain identification and traceability of product by use of accurate and compliant labelling Foundation Skills This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria. Skill Description Reading Check information for labelling Interpret and follow workplace quality, food safety and hygiene procedures
Modification history Release Comments Release 1 This version released with SFI Seafood Industry Training Package Version 1.0. SFIPRO101 Clean fish Application This unit of competency describes the skills and knowledge required to clean fish in a commercial environment. It includes the ability to prepare and clean work area, remove scales, gill and guts from fish and store or display product. The unit applies to individuals who undertake routine tasks in cleaning and preparing fish in a seafood processing environment 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 occupational licensing, legislative or certification requirements apply to this unit at this time of publication. Prerequisite Unit Nil Unit Sector Seafood Processing (PRO) Elements Performance Criteria Elements describe the essential outcomes. Performance criteria describe the performance needed to demonstrate achievement of the element. 1. Prepare work area 1.1 Confirm fish cleaning work instructions with supervisor 1.2, Select and fit personal required protective equipment 1.3 Clean work area before commencing and maintain hygienic conditions throughout processing 1.4 Inspect and identify fish for any signs of spoilage, defects and parasites and set aside 2. Clean fish 2.1 Use cleaning equipment to clean and prepare fish to work instructions 2.2 Remove scales leaving skin undamaged, and rinse the fish free of loose scales in potable water 2.3 Remove gills and guts without cutting into the flesh, and rinse the fish free of loose debris in potable water 2.4 Place fish parts into correct container for further processing or disposal 2.5 Ensure fish cleaning meets productivity and quality requirements 3. Finalise fish cleaning activities 3.1 Display or store cleaned fish according to work instructions 3.2 Report problems with fish cleaning activities to supervisor 3.3 Maintain identification and traceability of product by use of accurate and compliant labelling Foundation Skills This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria. Skill Description Reading Check information for labelling Interpret and follow workplace quality, food safety and hygiene procedures
SFIPRO101-Clean-fish.docx