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Elements and Performance Criteria

  1. Prepare product for packaging
  2. Set packaging machine requirements
  3. Operate packaging machinery
  4. Clean packaging machinery

Required Skills

Required skills

Ability to

use a range of packaging equipment to package processed meats and smallgoods for retail sale

identify food safety hazards in packaging processed meat and take appropriate preventative or corrective action

identify substandard or contaminated product

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

effect of packaging materials and processes on quality safety and shelf life of product

regulatory requirements for packaging and labelling

packaging processes

workplace procedures for dealing with substandard or contaminated product

defects that can occur during packaging

packaging requirements

specific WHS requirements for vacuum packing

general operating principles including startup and shutdown procedures

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 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

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 and 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

A current list of resources for this Unit of Competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462.


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

WHS requirements

QA requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

WHS requirements may include:

enterprise WHS policies, procedures and programs

WHS 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

Regulatory requirements may include:

federal, state and territory regulations regarding meat processing

hygiene and sanitation requirements

Food Standards Code

relevant Australian Standards

Mathematical skills may include:

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

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