Shellfish Processing Techniques

Transcription

1 The Further Education and Training Awards Council (FETAC) was set up as a statutory body on 11 June 001 by the Minister for Education and Science. Under the Qualifications (Education & Training) Act, 1999, FETAC now has responsibility for making awards previously made by NCVA. Module Descriptor Shellfish Processing Techniques Level 5 C0 January 003

2 1 Module Title Shellfish Processing Techniques Module Code C0 3 Level 4 Credit Value 1 credit 5 Purpose This module is a statement of the standards to be achieved to gain a NCVA credit in Shellfish Processing Techniques at Level. It is a mandatory module for the National Vocational Certificate Level in Seafood Processing. The module is designed to provide learners with the underpinning knowledge necessary for employment in a shellfish processing facility. 6 Preferred Entry Level National Vocational Certificate Level 1, Leaving Certificate or equivalent qualifications and/or relevant life and work experiences 7 Special Requirements None.

3 8 General Aims Learners who successfully complete this module will: 8.1 understand hygiene and product safety requirements as specified by the Food Safety Authority 8. be familiar with good manufacturing practices as appropriate to the production of safe quality seafood products in the shell-fish processing industry 8.3 develop an awareness of the processing techniques applied to commercial species in the shell-fish processing industry 9 Units The specific learning outcomes are grouped into 7 units. Learners must complete units 1-4 and from units 5-7. Unit 1 Unit Unit 3 Unit 4 Unit 5 Unit 6 Unit 7 Hygiene and Product Safety Refrigeration Plant Cleaning and Sanitation Packaging Crab Processing Molluscan Shellfish Processing Prawn Processing

4 10 Specific Learning Outcomes Unit 1 Hygiene and Product Safety explain food hygiene and safety legislation as applied to the fish processing industry observe required standards of personal hygiene maintain the required standard of hygiene in the workplace describe the concept of Hazard Analysis Critical Control Points (HACCP) as part of a food safety management system explain the need to keep records as required by a food safety management system explain labelling regulations required to ensure full traceability of fish products Unit Refrigeration explain the importance of temperature control throughout the food processing chain 10.. explain the working principle of refrigeration describe common methods of freezing, including individually quick frozen (IQF) differentiate between chill, deep chill and frozen storage describe methods of temperature monitoring in fish products outline the process of glazing for specific products, prior to packaging

5 10..7 explain the importance of appropriate packaging to protect products while in refrigerated storage describe correct storage procedures including stock rotation for specified products describe conditions for the operation and care of storage rooms explain how to defrost cold storage equipment Unit 3 Plant Cleaning and Sanitation describe cleaning schedules used in fish processing facility, to include: machinery equipment factory environs walls and floors welfare facilities transport vehicles fish and boxes differentiate between a detergent and a sanitizer list a range of approved detergents and sanitizers explain the need for safe use and storage of detergents and sanitizers describe methods of cleaning such as foaming, power washing and continuous washing system for boxes and trays Unit 4 Packaging explain the necessity for appropriate packaging for processed products identify the properties and functions of a range of materials used for packaging in the fish processing industry

6 list the important storage requirements for packaging materials explain the function of packaging machinery such as vacuum packers / thermoformers shrink wrappers strapping machines labelling, weighing, pricing machines controlled atmosphere packaging machines cartoning machines state current legislation requirements for packaging of fish to include labelling and traceability identify environmental issues related to packaging Unit 5 Crab Processing explain the procedures for selecting crabs before cooking describe the preparation of crabs for cooking describe how to cook crabs ensuring product safety and quality throughout the process state post-cook requirements for crabs such as temperature control and hygiene considerations identify the following processed and graded products: whole frozen cooked crab whole frozen pasteurized crab crab claws white meat brown meat brown and white meat mixed describe the process of pasteurisation of crabs and crab meat

7 outline different market requirements for crabs state current legislation applying to crab processing including labelling and traceability Unit 6 Molluscan Shellfish Processing describe the processes of depuration for mussels and razor clams describe the process of debyssing mussels explain the effects of ultra violet treatment on mussel and oyster quality identify quality control criteria in the selection of molluscs for processing state specification requirements for grading molluscs differentiate between batch and continuous methods of cooking molluscs explain the process of pasteurization of molluscs outline the process of de-shelling of molluscs explain the method of water content control in species such as scallops state current legislation requirements applying to molluscan shellfish processing including labelling and traceability Unit 7 Prawn Processing describe the quality and grade of whole prawns and prawn tails explain the purpose of using sodium metabisulphite or other preservatives in prawn processing

8 outline the commercial grading system for prawns explain customer specifications for grading and packaging of whole prawns identify added-value ingredients used in prawn processing differentiate between individual quick freezing (IQF) and block freezing describe methods of meat extraction and cleaning used for prawn tails state the conditions required to store finished products for dispatch state current legislation requirements applying to prawn processing including labelling and traceability 11 Portfolio of Assessment Please refer to the glossary of assessment techniques and the note on assessment principles at the end of this module descriptor. All assessment is carried out in accordance with NCVA regulations. Assessment is devised by the internal assessor, with external moderation by NCVA Summary Project 60% Examination (Theory based) 40% 11.1 Project The internal assessor will devise a project brief that requires candidates to demonstrate: an understanding of the principles of shellfish processing an ability to analyse, evaluate, draw conclusions and make recommendations an ability to present information in a clear and easily understood format Candidates will carry out an investigation into an aspect of shellfish processing. The investigation will include: the preparation of the shellfish for processing all stages of the processing procedure

9 the storage conditions for the finished product the legislative requirements appropriate to the chosen processing method customer specifications for the particular processed products The form in which the project is presented will allow for a number of media to be used, written, oral, graphic, visual or a combination of these as required. The project may be undertaken in a group as a collaborative piece of work. The individual contribution of each candidate must be clearly identified. 11. Examination The internal assessor will devise a theory- based examination that assesses the candidates ability to recall and apply theory and understanding, requiring responses to a range of short answer questions. These questions may be answered in different media such as in writing or orally. The examination will be based on a range of specific learning Outcomes and will be 1.5 hours in duration. The format of the examination will be as follows: short answer questions, of which candidates are required to answer 0 ( marks each). 1 Grading Pass 50 64% Merit 65 79% Distinction %

10 Individual Candidate Marking Sheet ShellFish Processing Techniques Code C0 Examination (Theory-Based) 40% Candidate Name: _NCVA Number: Centre: Roll No: Assessment Criteria short answer questions, answer any 0 ( marks each) (indicate questions answered) Maximum Mark Candidate Mark Question No:* Total Marks This mark should be transferred to the Module Summary Sheet 40 Internal Assessor s Signature: Date: External Examiner s Signature:Date: *The internal assessor is required to enter here the question numbers answered by the candidate.

11 Individual Candidate Marking Sheet 1 Shellfish Processing Techniques C0 Project 60% Candidate Name: Centre: NCVA Candidate Number: Roll No: Assessment Criteria Project comprehensive investigation of shellfish processing carried out with careful observations and recording of relevant information thorough understanding and application of the principles of shellfish processing comprehensive analysis and evaluation of information logical conclusions and recommendations made Maximum Mark Candidate Mark Total Marks This mark should be transferred to the Module Results Summary Sheet 60 Internal Assessor s Signature: Date: External Examiner s Signature: Date:

12 8/1/0 NCVA Module Results Summary Sheet Module Title: Shell-Fish Processing Techniques Module Code: C0 Mark Sheet Mark Sheet Assessment Marking Sheets 1 Maximum Marks per Marking Sheet Candidate Surname Candidate Forename Total 100% Grade* Signed: Internal Assessor: Date: This sheet is for internal assessors to record the overall marks of individual candidates. It should be retained in the centre. The marks awarded should be transferred to the official NCVA Module Results Sheet issued to centres before the visit of the external examiner. Grade* D: % M: 65-79% P: 50-64% U: 0-49% W: candidates entered who did not present for assessment

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