Application
This unit describes the skills and knowledge required to hand weigh, arrange and bag meat products as required.
This unit may be required by operators working in the packing area of a smallgoods plant.
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 industry 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. Weigh product | 1.1 Inspect and grade product according to workplace requirements 1.2 Handle product outside specifications according to workplace requirements 1.3 Take corrective action according to workplace requirements if product is outside specifications 1.4 Weigh product according to workplace, hygiene and sanitation, Quality Assurance (QA) and regulatory requirements, where part of work instructions |
2. Arrange product | 2.1 Arrange product according to workplace, hygiene and sanitation, QA and regulatory requirements, where part of work instructions |
3. Bag and seal product | 3.1 Bag product according to workplace, hygiene and sanitation QA and regulatory requirements, where part of work instructions |
4. Inspect product | 4.1 Inspect product for defects according to workplace, hygiene and sanitation, QA and regulatory requirements, where part of work instructions 4.2 Take appropriate action for defects according to workplace requirements |
5. Place product into container | 5.1 Prepare product for containers according to workplace, hygiene and sanitation, QA and regulatory requirements 5.2 Pack product into containers according to workplace, hygiene and sanitation, QA and regulatory requirements |
Evidence of Performance
The candidate must hand-weigh, arrange and bag meat products in a meat processing establishment.
The candidate must:
inspect and grade of a variety of products prior to packaging
accurately weigh a variety of products
package and arrange product into containers according to workplace requirements
bag and seal product to workplace, hygiene and sanitation, and QA requirements
inspect bagged product for defects and take appropriate action for defects
apply relevant workplace health and safety requirements
use communication and mathematical skills relevant to work instructions and Standard Operating Procedures (SOPs)
Evidence of Knowledge
The candidate must demonstrate a basic functional knowledge of:
process for inspection and grading of meat prior to packaging and the action to be taken if meat is outside specifications
procedures for packing products into containers for a variety of different products
bagging requirements for a variety of products
labelling requirements
requirements for inspecting bagged products and the action to be taken if defects are found
relevant workplace health and safety requirements
Assessment Conditions
Competency must be demonstrated over time and under typical operating conditions for the enterprise. Assessment must occur in the workplace under normal operating conditions.
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.