Required skills

Ability to

assemble the packaging unit

check safety features are in place

check the unit to ensure cleanliness and working order

accurately enter information in labelling equipment

set weight controls

load product according to specifications

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

adjust equipment settings according to packaging instructions or schedules

complete packaging and labelling records accurately

package product to customer specifications

identify and report faults in equipment

apply relevant communication and mathematical skills

work effectively as an individual and as part of a team

apply relevant 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

use estimation and manual scales to checkweigh product

Required knowledge

Knowledge of

methods of recording production

regulatory requirements related to packaging

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

production schedule for automatic packaging and labelling equipment

relevant 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 under conditions similar to the speed of production and within the parameters of the role and responsibilities

Context of and specific resources for assessment

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

Resources may include

automatic packaging labelling equipment compliant with OHampS requirements

manufacturers instructions

packaging materials workplace procedures product specifications

workplace environment

Method of assessment

Recommended methods of assessment are

quiz of underpinning knowledge

workplace demonstration of competency for the assessor

workplace referee or third party report of performance over time

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality 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 units may include:

OH&S requirements may include:

Equipment materials used in wrapping or over wrapping may include:

Packaging may include:

Workplace requirements may include:

Product may include:

Communication skills may include:

Regulatory requirements may include: