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Elements and Performance Criteria

  1. Prepare product for packaging
  2. Select packaging
  3. Set machine requirements
  4. Operate machinery
  5. Ensure quality of packaging and product

Required Skills

Required skills

Ability to

prepare for vacuum packaging according to OHampS and workplace requirements

vacuum pack bagged cuts with no leaks or defects

explain defects that can occur during packaging

clean equipment according to hygiene requirements

work with team members

apply relevant regulatory and workplace requirements

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

seek advice from appropriate sources when working with new products or equipment

use mathematical skills relevant to the task

use relevant communication skills

Required knowledge

Knowledge of

substandard or contaminated product and workplace procedures for dealing with substandard or contaminated product

defects that can occur during packaging

packaging requirements

specific OHampS requirements for vacuum packing

purpose of vacuum packaging

general operating principles including startup and shutdown procedures

manufacturer and workplace requirements for vacuum packaging of product

relevant regulatory and workplace requirements

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

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 enterprise conditions or in a simulated environment

Method of assessment

Recommended methods of assessment include

quiz of underpinning knowledge

simulation

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

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.

Workplace requirements may include:

enterprise-specific procedures

OH&S requirements

QA requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

Personal Protective Equipment (PPE) which may include:

coats and aprons

head-wear

lifting assistance

protective boot covers

uniforms

work, safety or waterproof footwear

requirements set out in standards and codes of practice.

Hygiene and sanitation requirements may include:

relevant government regulations

workplace requirements.

Explanations may:

be completed with the assistance of others

be directly related to own work and work area problem-solving

be in everyday workplace language and include mathematical language and commonly used technical terms

be presented in writing using standard formats or proformas, diagrams, symbols and charts

be presented orally

include information from several sources.

Regulatoryrequirements may include:

Export Control Act

federal, state and territory regulations regarding meat processing

hygiene and sanitation requirements

relevant Australian Standards.

Mathematical skills may include:

accurate recording of temperature, time, volume, weight and quantity in standard formats or proformas

interpreting and drawing conclusions from routine charts, bar graphs and pie charts

operations involving percentages, comparisons and variations

reading and interpreting analogue and digital measures including clocks, scales, pressure gauges, thermometers, cash registers

routine estimations and calculations using a range of specified formula and procedures.

Communications skills may include:

applying numeracy skills to workplace requirements

listening and understanding

reading and interpreting workplace-related documentation

sharing information

speaking clearly and directly

working with diverse individuals and groups.