Elements and Performance Criteria
- Check packing area
- 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