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Elements and Performance Criteria

1. Select food and packaging materials.
   • Check and select food that meets quality requirements for packaging.
   • Refer problems with food quality to a higher level staff member for action.
   • Select packaging materials appropriate for specific foods, storage or transport requirements and organisational procedures.
2. Package and label foods.
   • Package food items using appropriate packaging according to organisational specifications and food safety procedures.
   • Label foods according to labelling guidelines and specifications.
   • Ensure that food items are not contaminated during packaging process.
   • Adhere to food safety environmental requirements for food packaging area.
3. Complete work process.
   • Restore work area to original condition according to organisational procedures and environmental requirements.
   • Identify and report on unsafe or faulty equipment or materials, or rectify according to level of individual responsibility.
   • Store surplus food items in appropriate environmental conditions.

Range Statement

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included. Range is restricted to essential operating conditions and any other variables essential to the work environment.
Appropriate packaging must be:	aseptically treated capable of protecting food from damage environmentally appropriate non-contaminating of appropriate dimensions for selected food stackable and transportable visually appropriate to functional need.
Environmental requirements must include:	checking and ensuring temperature control cleaning and sanitising: packaging area packaging equipment recyclable packaging materials protecting food from contaminants, pests and foreign objects.
Environmental conditions must ensure appropriate:	atmosphere humidity light packaging temperature use of containers ventilation.

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Performance Evidence

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

demonstrate procedure to check quality of foodstuffs against quality criteria

appropriately package and label each of the following foodstuffs:

beverages

dairy products

dry goods

frozen goods

fruit and vegetables

meat, poultry or seafood

select and use the following aseptically treated packaging materials for the above foodstuffs:

plastic cling wrap

plastic or foil containers

polystyrene foam

recyclable packaging materials

package foodstuffs within commercial time constraints

maintain packaging work area in line with food safety environmental requirements.

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Knowledge Evidence

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

quality criteria for food to be packaged:

correct portion size

shelf-life

freshness

visual appeal

key contents of labelling guidelines and specifications determined by:

the Australia New Zealand Food Standards Code

local, state or territory food safety regulations

organisational food safety procedures and labelling specifications for packaging food

meaning as defined by the Australia New Zealand Food Standards Code of:

contaminant

contaminated food

potentially hazardous foods

environmental requirements for packaging area to avoid food contamination

characteristics and uses of packaging materials specified in the performance evidence

packaging requirements for specific food types specified in the performance evidence

requirements of organisational food safety procedures relating to packaging food.

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