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

Elements and Performance Criteria

1. Weigh product
   • Inspect and grade product according to workplace requirements
   • Handle product outside specifications according to workplace requirements
   • Take corrective action according to workplace requirements if product is outside specifications
   • Weigh product according to workplace, hygiene and sanitation, Quality Assurance (QA) and regulatory requirements, where part of work instructions
2. Arrange product
   • Arrange product according to workplace, hygiene and sanitation, QA and regulatory requirements, where part of work instructions
3. Bag and seal product
   • Bag product according to workplace, hygiene and sanitation QA and regulatory requirements, where part of work instructions
4. Inspect product
   • Inspect product for defects according to workplace, hygiene and sanitation, QA and regulatory requirements, where part of work instructions
   • Take appropriate action for defects according to workplace requirements
5. Place product into container
   • Prepare product for containers according to workplace, hygiene and sanitation, QA and regulatory requirements
   • Pack product into containers according to workplace, hygiene and sanitation, QA and regulatory requirements

Range Statement

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Performance Evidence

The candidate must hand-weigh, arrange and bag meat products in a meat processing establishment.

The candidate must:

inspect and grade of a variety of products prior to packaging

accurately weigh a variety of products

package and arrange product into containers according to workplace requirements

bag and seal product to workplace, hygiene and sanitation, and QA requirements

inspect bagged product for defects and take appropriate action for defects

apply relevant workplace health and safety requirements

use communication and mathematical skills relevant to work instructions and Standard Operating Procedures (SOPs)

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Knowledge Evidence

The candidate must demonstrate a basic functional knowledge of:

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

procedures for packing products into containers for a variety of different products

bagging requirements for a variety of products

labelling requirements

requirements for inspecting bagged products and the action to be taken if defects are found

relevant workplace health and safety requirements

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