Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

AMPX207 Mapping and Delivery Guide
Vacuum pack product

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency AMPX207 - Vacuum pack product
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to pack meat products using vacuum packaging.This unit is applicable to workers packing meat and meat products in boning rooms, offal rooms, smallgoods plants, wholesalers and food services operations. It is not applicable to small scale vacuum packaging in retail operations.This unit must be delivered in the context of Australian meat processing standards and regulations.All work should be carried out to comply with workplace and regulatory requirements.This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

Competency should be demonstrated at the normal speed of production.

Assessment should take place in an operating meat processing plant or food service operation.

Recommended methods of assessment include:

quiz of underpinning knowledge

workplace demonstration or project

workplace referee or third-party report of performance over time

Assessors must satisfy the current standards for RTOs.

Prerequisites/co-requisites
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities
Slides
PPT
Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Select packaging
  • Bag product in appropriately sized bag
  • Arrange product in appropriate container
       
Element: Set machine requirements
  • Complete requirements in preparation for start-up of vacuum packing machine to workplace requirements
  • Set machine requirements
  • Follow start-up procedures to workplace requirements
  • Attach and change packing materials to workplace requirements and product specification
  • Place bagged meat on the vacuum packing machine or in the formed pockets as appropriate
  • Place open ends of bags flat across the sealing bar or meat contained in pockets as appropriate
  • Follow workplace health and safety, hygiene and sanitation requirements
       
Element: Operate machinery
  • Operate vacuum packaging machine in accordance with workplace requirements
  • Vacuum pack a variety of products to customer specifications, hygiene and sanitation, workplace health and safety, and Quality Assurance (QA) requirements at a speed that is the same as production requirements
  • Shrink bags using hot water baths where appropriate
  • Drain bagged cuts
  • Perform shut-down procedures to workplace requirements
       
Element: Perform routine maintenance
  • Change dyes according to workplace requirements
  • Take corrective action when leaks and defects are identified, according to workplace requirements
  • Change plates as required
       
Element: Ensure quality of packaging and product
  • Inspect bagged cuts for leaks and other defects
  • Place bagged cuts in cartons according to specifications
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select packaging

1.1 Bag product in appropriately sized bag

1.2 Arrange product in appropriate container

2. Set machine requirements

2.1 Complete requirements in preparation for start-up of vacuum packing machine to workplace requirements

2.2 Set machine requirements

2.3 Follow start-up procedures to workplace requirements

2.4 Attach and change packing materials to workplace requirements and product specification

2.5 Place bagged meat on the vacuum packing machine or in the formed pockets as appropriate

2.6 Place open ends of bags flat across the sealing bar or meat contained in pockets as appropriate

2.7 Follow workplace health and safety, hygiene and sanitation requirements

3. Operate machinery

3.1 Operate vacuum packaging machine in accordance with workplace requirements

3.2 Vacuum pack a variety of products to customer specifications, hygiene and sanitation, workplace health and safety, and Quality Assurance (QA) requirements at a speed that is the same as production requirements

3.3 Shrink bags using hot water baths where appropriate

3.4 Drain bagged cuts

3.5 Perform shut-down procedures to workplace requirements

4. Perform routine maintenance

4.1 Change dyes according to workplace requirements

4.2 Take corrective action when leaks and defects are identified, according to workplace requirements

4.3 Change plates as required

5. Ensure quality of packaging and product

5.1 Inspect bagged cuts for leaks and other defects

5.2 Place bagged cuts in cartons according to specifications

The candidate must be observed vacuum packing products.

The candidate must:

prepare for vacuum packaging according to workplace health and safety, and workplace requirements

vacuum pack bagged cuts with no leaks or defects

explain defects that can occur during packaging

demonstrate hygienic cleaning of equipment

demonstrate hygienic work practices for vacuum packing

apply relevant communication and mathematical skills

apply relevant regulatory requirements

manage time and priorities

The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:

sub-standard or contaminated product and workplace procedures for dealing with sub-standard or contaminated product

defects that can occur during packaging

packaging requirements

specific workplace health and safety requirements for vacuum packing

purpose of vacuum packaging

relevant communication and mathematical skills

relevant regulatory requirements

general operating principles, including start-up and shut-down procedures

manufacturer's and workplace requirements for vacuum packaging of product


Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)


Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select packaging

1.1 Bag product in appropriately sized bag

1.2 Arrange product in appropriate container

2. Set machine requirements

2.1 Complete requirements in preparation for start-up of vacuum packing machine to workplace requirements

2.2 Set machine requirements

2.3 Follow start-up procedures to workplace requirements

2.4 Attach and change packing materials to workplace requirements and product specification

2.5 Place bagged meat on the vacuum packing machine or in the formed pockets as appropriate

2.6 Place open ends of bags flat across the sealing bar or meat contained in pockets as appropriate

2.7 Follow workplace health and safety, hygiene and sanitation requirements

3. Operate machinery

3.1 Operate vacuum packaging machine in accordance with workplace requirements

3.2 Vacuum pack a variety of products to customer specifications, hygiene and sanitation, workplace health and safety, and Quality Assurance (QA) requirements at a speed that is the same as production requirements

3.3 Shrink bags using hot water baths where appropriate

3.4 Drain bagged cuts

3.5 Perform shut-down procedures to workplace requirements

4. Perform routine maintenance

4.1 Change dyes according to workplace requirements

4.2 Take corrective action when leaks and defects are identified, according to workplace requirements

4.3 Change plates as required

5. Ensure quality of packaging and product

5.1 Inspect bagged cuts for leaks and other defects

5.2 Place bagged cuts in cartons according to specifications

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Bag product in appropriately sized bag 
Arrange product in appropriate container 
Complete requirements in preparation for start-up of vacuum packing machine to workplace requirements 
Set machine requirements 
Follow start-up procedures to workplace requirements 
Attach and change packing materials to workplace requirements and product specification 
Place bagged meat on the vacuum packing machine or in the formed pockets as appropriate 
Place open ends of bags flat across the sealing bar or meat contained in pockets as appropriate 
Follow workplace health and safety, hygiene and sanitation requirements 
Operate vacuum packaging machine in accordance with workplace requirements 
Vacuum pack a variety of products to customer specifications, hygiene and sanitation, workplace health and safety, and Quality Assurance (QA) requirements at a speed that is the same as production requirements 
Shrink bags using hot water baths where appropriate 
Drain bagged cuts 
Perform shut-down procedures to workplace requirements 
Change dyes according to workplace requirements 
Take corrective action when leaks and defects are identified, according to workplace requirements 
Change plates as required 
Inspect bagged cuts for leaks and other defects 
Place bagged cuts in cartons according to specifications 

Forms

Assessment Cover Sheet

AMPX207 - Vacuum pack product
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:


Assessment Record Sheet

AMPX207 - Vacuum pack product

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: