Application
This unit describes the skills and knowledge required to oversee and supervise the packing of meat products in accordance with regulatory, workplace and customer requirements.
This unit is applicable for supervisors and team leaders on slaughter floors (where meat is packed), boning rooms, offal rooms, tripe rooms, pet food premises and food service operations.
All work should be carried out to comply with workplace procedures, customer requirements and product specifications.
This unit applies to individuals who work under broad direction and take responsibility for their own work including limited responsibility for the work of others. They provide and communicate solutions to a range of predictable problems.
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. Check and prepare packing area | 1.1 Check packing area for hygiene and operational requirements prior to commencing work, in accordance with workplace and regulatory requirements 1.2 Ensure required packaging materials are correctly selected and are in place 1.3 Ensure team members are in allocated positions and prepared |
2. Check product instructions and specifications prior to operation | 2.1 Ensure product specifications are clearly identified 2.2 Ensure packers are aware of packing specifications |
3. Oversee packing process | 3.1 Check packaging for defects and take corrective action where necessary 3.2 Monitor production speed and make adjustments where required 3.3 Monitor workplace health and safety requirements and make adjustments where required 3.4 Regularly check packaged product against customer and workplace specifications and take corrective action where necessary 3.5 Regularly check labelling for accuracy and positioning and make adjustments where required 3.6 Ensure out of specification products are handled according to workplace requirements |
4. Provide support to team members | 4.1 Provide guidance and support to individual team members where necessary 4.2 Monitor speed and accuracy of team members and provide additional guidance and support where necessary 4.3 Ensure new staff receive additional support where required 4.4 Use communication skills to give clear instructions and advice |
Evidence of Performance
The candidate must oversee and supervise the packing of meat products in accordance with regulatory, workplace and customer requirements.
The candidate must:
check and prepare packing area
perform pre-operational hygiene check
check product meets specifications prior to packing and take corrective action where necessary
oversee packing process to ensure process runs smoothly
oversee hygiene requirements during production and ensure compliance with workplace requirements
provide support to team members including advice, guidance and additional assistance where required
ensure packaged product meets customer and workplace specifications
read and interpret product and packaging specifications and product labels
ensure team compliance with workplace health and safety requirements
use communication skills relevant to work instructions and Standard Operating Procedures (SOPs)
monitor quality control
Evidence of Knowledge
The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:
labelling systems used in the workplace
relevant workplace health and safety and regulatory requirements
the nature and sources of micro, physical and chemical contamination
hygiene and sanitation requirements of the packaging process
team member roles and responsibilities
workplace requirements for handling defective packaging, contamination product and out-of-specification product
Assessment Conditions
Assessment must be conducted in the workplace.
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.