SFIPRO201 — Head and peel crustaceans

1 Prepare workplace

• 1.1Confirm work instructions with supervisor
• 1.2Select and fit the required personal protective equipment
• 1.3Clean work area before starting and maintain hygienic conditions according to workplace procedures
• 1.4Check all equipment and materials for grading, rinsing, storing and chilling product are clean and in full working order
• 1.5Make available sufficient potable ice, clean baskets and cold potable water

2 Prepare product

• 2.1Rinse raw or cooked product in air or potable water according to supervisor instructions
• 2.2Check product during washing to ensure it is clean and shows no signs of spoilage, disease and parasites
• 2.3Maintain 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

• 3.1Remove head and shell hygienically and quickly to achieve productivity and yield requirements, and to minimise temperature abuse and melanosis
• 3.2Assess product for defects and spoilage and put defective product aside
• 3.3Place peeled product into correct container, avoiding cross-contamination between raw and cooked products
• 3.4Use appropriate techniques to safely remove flesh from shell of species to achieve yield requirements

4 Treat, trim and maintain product

• 4.1Treat product with food-grade chemicals as required
• 4.2Trim product according to supervisor instructions
• 4.3Maintain identification and traceability of product through accurate labelling
• 4.4Maintain product temperature within required range during processing
• 4.5Collect waste and dispose according to workplace procedures

5 Grade and pack product

• 5.1Size and grade peeled product to meet workplace specifications
• 5.2Rinse and chill product according to workplace procedures
• 5.3Pack product to be frozen and transfer to the freezer immediately or keep chilled until frozen
• 5.4Pack fresh product and correctly label, store, display or dispatch according to supervisor instructions

What does an assessment tool for SFIPRO201 need to cover?

To satisfy the Principles of Assessment and Rules of Evidence, an assessment for SFIPRO201 needs to address all 41 unit components: 5 elements with 21 performance criteria, 5 performance evidence requirements, 10 knowledge evidence requirements, and the foundation skills. A coverage matrix mapping each question and task to these components is what an auditor looks for.

How does Auditori generate an assessment tool for SFIPRO201?

Auditori pulls the current release of SFIPRO201 from training.gov.au and generates a complete package: candidate assessment, assessor guide with model answers and observation criteria, and a coverage matrix mapping every component. A suitably qualified person then reviews and approves the draft in a built-in workflow — consistent with ASQA's guidance on AI use in VET — before export as branded PDF and editable Word.

Is the first assessment tool really free?

Yes. Every new account includes one free credit — enough to generate the complete assessment tool for SFIPRO201 — with no card and no subscription required. After that it's pay-as-you-go per unit.

Can I check my existing SFIPRO201 assessment instead of generating a new one?

Yes — upload your existing assessment or learner guide and Auditori maps it against every element, performance criterion, PE and KE of SFIPRO201, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.