Google Links

Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Check packing area
   • Check packing area for hygiene and operational requirements prior to commencing work, in accordance with work instructions.
2. Pack meat product
   • Select product to be packed and check for defects according to customer and workplace requirements
   • Take corrective action according to workplace requirements if product is out-of-specification
   • Handle out-of-specification product according to workplace requirements
   • Select correct packaging materials according to workplace and customer requirements
   • Check packaging for defects in accordance with work instructions
   • Pack and arrange product according to workplace and customer requirements
   • Weigh product according to workplace and regulatory requirements, if this forms part of work instructions
   • Identify food safety hazards associated with packing and minimise them by implementing preventative measures
   • Identify and comply with workplace health and safety requirements for packing, including safe manual handling
   • Label packed product according to workplace requirements, if this forms part of work instructions

Range Statement

---

Performance Evidence

The candidate must pack meat products in accordance with regulatory, workplace and customer requirements.

The candidate must:

demonstrate the inspection and selection of meat products prior to packaging

select and blend meat cuts and trimmings to meet customer specifications (where appropriate)

pack and arrange product to workplace, customer and regulatory requirements

accurately weigh a variety of products

inspect packaging for defects and take appropriate action

comply with workplace health and safety requirements for packing including safe handling

use communication skills relevant to work instructions

---

Knowledge Evidence

The candidate must demonstrate a basic factual, technical and procedural knowledge of:

how a variety of products may need to be arranged for packing

relevant labelling requirements

requirements for inspection and grading of meat prior to packaging and the action to be taken if meat is outside specifications

packaging requirements for the range of meat products to be packaged

workplace, customer and regulatory requirements related to packing products

---