Ability to: identify properties of packaging materials as specified in packaging specifications for product handled identify the quality assurance systems in place to ensure that the packaged product meets customer and legal requirements identify factors that affect shelf-life of the packaged product and the features of packaging design that preserve the product identify problems that occur in the packaging process and investigate likely causes determine appropriate corrective action to prevent packaging non-conformance identify packaging materials suitable for use with food products, including plastics, paper-based materials, glass and metal-based materials describe the purpose of packaging and the properties of packaging materials designed to protect product and extend shelf-life, including the role of packaging to provide: protection of product from contamination (microbial, pest infestation, and physical damage) barriers (atmospheric, moisture, flavour and light) package sealability and seal integrity easy-to-open access to the product information to the consumer about the product market appeal identify legal requirements relating to packaged product, including Food Standards Code requirements and other legislation relevant to the product identify pathogens and spoilage that can occur in packaged food and the conditions required for these to occur identify features intrinsic to the food type, according to food type, such as pH, water activity, nutrient content, presence of microbiological compounds, respiration rate (fresh fruit and vegetables) and biological structure identify extrinsic factors, such as processing method, temperature, water loss/humidity, maturity (applies to maturity of fruit and vegetables when harvested), handling, cleaning, sanitation and personal hygiene practices and gaseous composition of the storage atmosphere identify food spoilage indicators,including microbial contamination, enzymic browning and sensory degradation of characteristics, such as flavour, aroma, colour and texture describe the features of packaging material requirements of products handled in the workplace, including coated packaging products, and active/interactive packaging films identify factors that influence selection of packaging materials, including market appeal, suitability for use with the food product/s to be packaged, compatibility with packaging technology, cost, environmental features, consumer safety/tamper evidence identify packaging methods and technologies designed to extend shelf-life, including active packaging materials, vacuum packing, gas flushing or sparging and modified atmosphere packaging (MAP) describe the significance of factors, such as moisture and temperature in promoting/preventing product spoilage identify typical problems that occur in the packaging process, and outline likely causes and appropriate response options within level of responsibility (where MAP is used, this includes pack collapse and may include fogging - relevant to fresh fruit and vegetables) identify relevant sources of technical expertise and related authority levels to address packaging issues for MAP packaging processes, describe the effect of gas composition on the packaged product according to enterprise procedures, including the role of the most commonly used gases in food packaging including carbon dioxide, oxygen and nitrogen and the reaction between gases, the packaged product and the packaging material use communication skills to interpret and complete work information to support operations of work team or area demonstrate and support cooperative work practices within a culturally diverse workforce |