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

Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of ability to:

analyse packaging system components, including materials used and interaction with product, costs, processes, legal and customer requirements and environmental and handling implications

analyse and confirm safety aspects of processes and equipment

analyse non-conformances and packaging problems and determine probable cause

propose improvements to the packaging system.

Context of and specific resources for assessment

Assessment must occur in a real or simulated workplace where the assessee has access to:

packaging specifications

product, packaging components and consumables

packaging process equipment

relevant standard operating procedures (SOPs)

communication systems

workplace information recording systems, requirements and procedures.

Method of assessment

This unit should be assessed together with core units and other units of competency relevant to the function or work role.

Guidance information for assessment

To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.

Required skills

Ability to:

identify properties of packaging materials as specified in packaging specifications for product handled

identify the quality assurance systems in place to ensure that the packaged product meets customer and legal requirements

identify factors that affect shelf-life of the packaged product and the features of packaging design that preserve the product

identify problems that occur in the packaging process and investigate likely causes

determine appropriate corrective action to prevent packaging non-conformance

identify packaging materials suitable for use with food products, including plastics, paper-based materials, glass and metal-based materials

describe the purpose of packaging and the properties of packaging materials designed to protect product and extend shelf-life, including the role of packaging to provide:

protection of product from contamination (microbial, pest infestation, and physical damage)

barriers (atmospheric, moisture, flavour and light)

package sealability and seal integrity

easy-to-open access to the product

information to the consumer about the product

market appeal

identify legal requirements relating to packaged product, including Food Standards Code requirements and other legislation relevant to the product

identify pathogens and spoilage that can occur in packaged food and the conditions required for these to occur

identify features intrinsic to the food type, according to food type, such as pH, water activity, nutrient content, presence of microbiological compounds, respiration rate (fresh fruit and vegetables) and biological structure

identify extrinsic factors, such as processing method, temperature, water loss/humidity, maturity (applies to maturity of fruit and vegetables when harvested), handling, cleaning, sanitation and personal hygiene practices and gaseous composition of the storage atmosphere

identify food spoilage indicators,including microbial contamination, enzymic browning and sensory degradation of characteristics, such as flavour, aroma, colour and texture

describe the features of packaging material requirements of products handled in the workplace, including coated packaging products, and active/interactive packaging films

identify factors that influence selection of packaging materials, including market appeal, suitability for use with the food product/s to be packaged, compatibility with packaging technology, cost, environmental features, consumer safety/tamper evidence

identify packaging methods and technologies designed to extend shelf-life, including active packaging materials, vacuum packing, gas flushing or sparging and modified atmosphere packaging (MAP)

describe the significance of factors, such as moisture and temperature in promoting/preventing product spoilage

identify typical problems that occur in the packaging process, and outline likely causes and appropriate response options within level of responsibility (where MAP is used, this includes pack collapse and may include fogging - relevant to fresh fruit and vegetables)

identify relevant sources of technical expertise and related authority levels to address packaging issues

for MAP packaging processes, describe the effect of gas composition on the packaged product according to enterprise procedures, including the role of the most commonly used gases in food packaging including carbon dioxide, oxygen and nitrogen and the reaction between gases, the packaged product and the packaging material

use communication skills to interpret and complete work information to support operations of work team or area

demonstrate and support cooperative work practices within a culturally diverse workforce

Required knowledge

Knowledge of:

properties of packaging materials designed to protect product and extend shelf-life

packaging interactions with food products

costs of packaging materials

legal requirements relating to packaged product, including Food Standards Code requirements and other legislation relevant to the product

features of packaging design that preserve the product

pathogens and spoilage that can occur in packaged food and the conditions required for these to occur

impact of extrinsic factors on food products, such as processing method, temperature, water loss/humidity, maturity (applies to maturity of fruit and vegetables when harvested), handling, cleaning, sanitation and personal hygiene practices and gaseous composition of the storage atmosphere

characteristics of product and its behaviour when packaged over the shelf-life of the product

factors that influence selection of packaging materials

typical problems that occur in the packaging process, and likely causes and appropriate response options

the characteristics of product handled and its behaviour when packaged over the shelf-life of the product, for example, reactions that occur when canning some types of vegetables requiring appropriately coated cans, respiration that is ongoing after fresh fruit and vegetables are packaged requiring gas permeable packaging materials, and the effect of high moisture and high fat content products on the packaging process where MAP packaging processes are used

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.

Policies and procedures

Product packaging and related work processes are consistent with company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements and takes account of occupational health and safety (OHS) and environmental impact

Packaging processes and technologies

Packaging processes and technologies include:

active packaging materials

vacuum packing

gas flushing or sparging

MAP

Out-of-specification results

Follow-up action in response to out-of-specification results occurs in consultation with the relevant quality/technical expert responsible for packaging specifications