Required skills

Ability to

select packaging equipment according to customer specifications and workplace requirements

assemble the packaging unit

check the unit to ensure cleanliness and working order

adjust equipment settings as required for packaging instructions or schedules

check safety features are in place

set weight controls on scales

load product according to specifications

operate packaging equipment to package products to manufacturers and customer specifications workplace OHampS and hygiene and sanitation requirements

complete packaging records documents and labels accurately

identify and report faults in equipment either verbally or in writing according to workplace requirements

work with team members or individually

seek advice from manuals or team members before repairing faults

use mathematical skills relevant to the task

use relevant communication skills

Required knowledge

Knowledge of

methods of recording production

regulatory requirements related to packaging

features of the packaging unit eg parts safety features startup and shutdown procedures possible faults and adjustments

production schedule

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

The meat industry has specific and clear requirements for evidence A minimum of three forms of evidence is required to demonstrate competency in the meat industry This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time

These requirements are in addition to the requirements for valid current authentic and sufficient evidence

Three forms of evidence means three different kinds of evidence not three pieces of the same kind In practice it will mean that most of the unit is covered twice This increases the legitimacy of the evidence

All assessment must be conducted against Australian meat industry standards and regulations

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Competency must be demonstrated over time and under typical operating conditions for the enterprise

Context of and specific resources for assessment

Assessment must occur in the workplace under normal production conditions or in a simulated environment

Method of assessment

Recommended methods of assessment include

verified work log or diary

workplace project

workplace referee or thirdparty report of performance over time

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander gender or language backgrounds other than English Language and literacy demands of the assessment task should not be higher than those of the work role

Guidance information for assessment

A current list of resources for this unit of competency is available from MINTRAC wwwmintraccomau or telephone

Product may include:

Workplace requirements may include:

OH&S requirements may include:

Hygiene requirements may include:

Equipment and packaging used in wrapping or over wrapping may include:

Mathematical skills may include:

Communication skills may include:

Regulatory requirements may include:

Packaging units may include: