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Elements and Performance Criteria

1. Identify characteristics of packaging suitable for use with food products
   • Packaging materials suitable for food application are identified
   • Packaging interactions with food products are identified
   • Environmental impact and handling features of packaging materials are identified
   • Customer and legal requirements of packaging are identified
   • Packaging material characteristics meet the needs of the food to be packaged
2. Apply packaging knowledge in a production environment
   • Properties of packaging materials used in a packaging process are identified
   • Costs of packaging materials are identified
   • Procedures for safe operation of the packaging process are established and/or reviewed
   • Out-of-specification packaging outcomes are analysed to identify probable cause
   • Opportunities for improvement to materials, processes or environmental impacts are identified and investigated within level of technical responsibility
   • Proposals for improvement are developed and implemented within level of authority and according to company procedures

Required Skills

Required skills

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 shelflife 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 nonconformance identify packaging materials suitable for use with food products including plastics paperbased materials glass and metalbased materials describe the purpose of packaging and the properties of packaging materials designed to protect product and extend shelflife 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 easytoopen 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 losshumidity 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 indicatorsincluding 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 activeinteractive packaging films identify factors that influence selection of packaging materials including market appeal suitability for use with the food products to be packaged compatibility with packaging technology cost environmental features consumer safetytamper evidence identify packaging methods and technologies designed to extend shelflife 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 promotingpreventing 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

Required knowledge

Knowledge of properties of packaging materials designed to protect product and extend shelflife packaging interactions with food products costs of packaging materials legal requirements relating to packaged product including Food Standards Code requirements and other legislation relevant to the product features of packaging design that preserve the product pathogens and spoilage that can occur in packaged food and the conditions required for these to occur impact of extrinsic factors on food products such as processing method temperature water losshumidity maturity applies to maturity of fruit and vegetables when harvested handling cleaning sanitation and personal hygiene practices and gaseous composition of the storage atmosphere characteristics of product and its behaviour when packaged over the shelflife of the product factors that influence selection of packaging materials typical problems that occur in the packaging process and likely causes and appropriate response options the characteristics of product handled and its behaviour when packaged over the shelflife of the product for example reactions that occur when canning some types of vegetables requiring appropriately coated cans respiration that is ongoing after fresh fruit and vegetables are packaged requiring gas permeable packaging materials and the effect of high moisture and high fat content products on the packaging process where MAP packaging processes are used

Evidence Required

The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge range statement and the Assessment Guidelines for the Training Package
Overview of assessment	Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed Competence in this unit must be achieved in accordance with food safety standards and regulations
Critical aspects for assessment and evidence required to demonstrate competency in this unit	Evidence of ability to analyse packaging system components including materials used and interaction with product costs processes legal and customer requirements and environmental and handling implications analyse and confirm safety aspects of processes and equipment analyse nonconformances and packaging problems and determine probable cause propose improvements to the packaging system
Context of and specific resources for assessment	Assessment must occur in a real or simulated workplace where the assessee has access to packaging specifications product packaging components and consumables packaging process equipment relevant standard operating procedures SOPs communication systems workplace information recording systems requirements and procedures
Method of assessment	This unit should be assessed together with core units and other units of competency relevant to the function or work role
Guidance information for assessment	To ensure consistency in ones performance competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances cases and responsibilities and where possible over a number of assessment activities

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Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Policies and procedures	Product packaging and related work processes are consistent with company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements and takes account of occupational health and safety (OHS) and environmental impact
Packaging processes and technologies	Packaging processes and technologies include: active packaging materials vacuum packing gas flushing or sparging MAP
Out-of-specification results	Follow-up action in response to out-of-specification results occurs in consultation with the relevant quality/technical expert responsible for packaging specifications

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