AMPA2113
Bag carcase


Application

This unit describes the skills and knowledge required to bag carcases in a chiller.

This unit is applicable to workers bagging carcases usually in meat processing plants prior to loadout or freezing.

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. Prepare bagging materials

1.1 Check bagging consumables prior to the start of the shift to ensure an adequate supply

1.2 Check brands or stamps

1.3 Check supply of label

2. Bag carcase

2.1 Bag carcase according to workplace requirements including hygiene and health and safety requirements

2.2 Stamp and label carcases according to workplace requirements, where applicable

2.3 Move carcases on rails in chillers, freezers and loadout areas according to workplace, hygiene and workplace health and safety requirements

Evidence of Performance

The candidate must bag carcases in a chiller.

The candidate must:

observe workplace health and safety requirements for working in chillers

maintain product segregation as required

move carcases around chillers and into freezers in accordance with workplace requirements

use communication skills relevant to work instructions

use workplace equipment and technology according to workplace requirements

bag carcases according to workplace and regulatory requirements

apply work instruction for the bagging of carcases

apply relevant regulatory requirements


Evidence of Knowledge

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

labelling requirements for different markets and customers

potential sources of contamination and control methods to minimise contamination

relevant regulatory requirements

bagging requirements for different markets and customers


Assessment Conditions

Assessment must be conducted in a meat processing plant.

Competency must be demonstrated at normal with the speed 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.


Range Statement


Sectors