Application
This unit describes the skills and knowledge required to re-pack carton meat products after the carton is damaged. The technical skills relate to re-packing the cartons, and the administrative skills relate to completing the records associated with the re-pack operation.
This unit is applicable to workers in a registered meat processing premises such as a cold storage business, loadout areas of abattoirs, food service operations, smallgoods factory, wholesale butchery, game meat processing establishment or pet food premises.
All work should be carried out to comply with workplace and hygiene requirements.
This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.
No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
This unit must be delivered and assessed in the context of Australian meat processing standards and regulations.
Elements and Performance Criteria
Element | Performance criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Re-pack cartons | 1.1 Identify carton defects requiring re-packs according to workplace requirements 1.2 Identify and meet workplace health and safety requirements for re-pack, including manual handling 1.3 Re-pack cartons according to workplace requirements |
2. Complete re-pack documentation | 2.1 Complete re-pack documentation according to workplace and regulatory requirements |
Evidence of Performance
The candidate must re-pack carton meat products after the carton is damaged.
The candidate must:
identify carton defects
identify cartons to be re-packed
re-pack cartons in accordance with workplace requirements
generate new labels for re-pack
complete all necessary documentation correctly
identify possible types and sources of contamination and cross-contamination and explain preventative measures
use communication skills relevant to work instructions
Evidence of Knowledge
The candidate must demonstrate a basic factual, technical and procedural knowledge of:
consequences of incorrect re-pack procedure
documentation requirements for re-pack operations
re-pack procedures
Assessment Conditions
Assessment must be conducted in a registered operating meat processing plant.
Competency must be demonstrated at the normal rate of production.
As a minimum, the following three forms of assessment must be used:
quiz of underpinning knowledge
workplace demonstration
workplace referee or third-party report of performance over time
Assessors must satisfy the current standards for RTOs.
Foundation Skills
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.