Required skills

Ability to

set up and place the requirements for packaging in appropriate positions on packaging line to workplace OHampS and hygiene and sanitation requirements

set up and check gas cylinders to workplace requirements and suppliers specifications

set up the machinery for packaging process to workplace OHampS hygiene and sanitation requirements and manufacturers specifications

conduct gas flushing process to workplace requirements

operate packaging machinery to throughput requirements for a variety of products to manufacturers specifications and workplace OHampS QA and hygiene and sanitation requirements

assess packaged product to workplace and hygiene and sanitation requirements

label packaged product to workplace requirements

take appropriate action if product is outofspecification

apply communication and mathematical skills appropriate to the task

work effectively as an individual and as part of a team

explain the gas flushing process

apply relevant OHampS and regulatory requirements

take action to improve own work performance as a result of selfevaluation feedback from others or in response to changed work practices or technology

Required knowledge

types of packaging where gas flushing is included

workplace requirements related to checking the packaged product against specifications

workplace requirements related to the gas flushing process of packaging

relevant OHampS and regulatory requirements

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

Resources may include

appropriate packaging materials

gas flushing equipment compliant with OHampS requirements

manufacturers requirements

product specifications

workplace procedures

workplace environment

Method of assessment

Recommended methods of assessment include

observation over time by workplace referee

quiz

workplace demonstration

supplementary evidence such as an examination and analysis of a range of outofspecification product and determination of corrective action required

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

Packaging processes using gas flushing may include:

Workplace requirements may include:

OH&S requirements may include:

Hygiene and sanitation requirements may include:

Packaging requirements may include:

Communication skills include:

Mathematical skills relate to own work and work area problem solving and may include:

Explanations may be:

Regulatory requirements may include: