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

MTMSR203C Mapping and Delivery Guide
Package product using automatic packing and labelling equipment

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency MTMSR203C - Package product using automatic packing and labelling equipment
Description This unit covers the skills and knowledge required to pack and label meat product to specifications using automatic packaging and labelling equipment.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit would be used by operators in smallgoods plants, meat wholesale enterprises, and meat retail establishments to set up the packaging unit, accurately identify products and package products to meet customer orders.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites Nil
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: Set up packaging unit for operation
  • Workplace start-up procedures are implemented ensuring compliance with Occupational Health and Safety (OH&S)and hygiene requirements
  • Consumables are loaded to specifications
  • Equipment settings are selected according to packaging instructions
  • Faults in equipment are identified and reported either verbally or in writing according to workplace requirements.
       
Element: Set weight controls
  • Weight controls are set to production requirements ensuring bagged product is check-weighed to verify machine set up
  • Controls are adjusted to achieve production specifications.
       
Element: Operate packaging process
  • Product is packaged to workplace requirements ensuring process is operated according to OH&S, workplace and hygiene requirements, and manufacturer's specifications
  • Packs are checked for damage, sealed and coded to packing requirements.
       
Element: Describe packaged product
  • Packaged product is measured according to workplace requirements.
  • Packaged product is labelled according to workplace requirements.
  • Product is packaged according to OH&S and hygiene requirements.
       


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.

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 OH&S requirements

manufacturer's 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 www.mintrac.com.au or telephone 1800 817 462.

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.

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 manufacturer's specifications, workplace, OH&S, 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 self-evaluation, feedback from others, or in response to changed work practices or technology

use estimation and manual scales to check-weigh product

Required knowledge

Knowledge of:

methods of recording production

regulatory requirements related to packaging

features of the packaging unit - parts, safety features, start-up and shut-down procedures, possible faults and adjustments

production schedule for automatic packaging and labelling equipment

relevant regulatory requirements

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.

Packaging units may include:

automatic packaging and labelling equipment

manual packaging and labelling

vacuum packaging units.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

Personal Protective Equipment (PPE) which may include:

coats and aprons

ear plugs or muffs

eye and facial protection

head-wear

lifting assistance

mesh aprons

protective boot covers

protective hand and arm covering

protective head and hair covering

uniforms

waterproof clothing

work, safety or waterproof footwear

requirements set out in standards and codes of practice.

Equipment materials used in wrapping or over wrapping may include:

clear plastic containers

manual wrapping machine

plastic wrap

polystyrene trays

wrapping machine (automatic).

Packaging may include:

boxes

cartons.

Workplace requirements may include:

enterprise-specific procedures

OH&S requirements

Quality Assurance (QA) requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

Product may include:

enterprise product range

satays

stir-fry mixes.

Communication skills may include:

applying mathematical skills to workplace requirements

listening and understanding

speaking clearly and directly

reading and interpreting workplace-related documentation

working with diverse individuals and groups.

Mathematical skills and tasks relate to own work and work area problem-solving.

Regulatory requirements may include:

Export Control Act

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations

requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption

state regulations regarding meat processing.

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
Workplace start-up procedures are implemented ensuring compliance with Occupational Health and Safety (OH&S)and hygiene requirements 
Consumables are loaded to specifications 
Equipment settings are selected according to packaging instructions 
Faults in equipment are identified and reported either verbally or in writing according to workplace requirements. 
Weight controls are set to production requirements ensuring bagged product is check-weighed to verify machine set up 
Controls are adjusted to achieve production specifications. 
Product is packaged to workplace requirements ensuring process is operated according to OH&S, workplace and hygiene requirements, and manufacturer's specifications 
Packs are checked for damage, sealed and coded to packing requirements. 
Packaged product is measured according to workplace requirements. 
Packaged product is labelled according to workplace requirements. 
Product is packaged according to OH&S and hygiene requirements. 

Forms

Assessment Cover Sheet

MTMSR203C - Package product using automatic packing and labelling equipment
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

MTMSR203C - Package product using automatic packing and labelling equipment

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: