Application
This unit describes the skills and knowledge required to package processed meat products using a thermoform process.
Operators in smallgoods manufacturing, value-adding and food services establishments may require this unit to package product and extend shelf life.
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. Set up and adjust thermoforming machinery and materials | 1.1 Set up thermoforming machinery and materials for a variety of product specifications according to manufacturer's specifications and workplace, workplace health and safety, and hygiene requirements 1.2 Adjust thermoforming machinery and materials according to manufacturer's specifications and workplace, health and safety. and hygiene requirements |
2. Set up requirements for packaging | 2.1 Set up requirements for packaging to workplace, workplace health and safety, and hygiene and sanitation requirements |
3. Operate thermoforming machinery | 3.1 Operate thermoforming machinery to throughput requirements for a variety of products according to manufacturer's specifications and workplace, workplace health and safety, and hygiene requirements |
4. Change dates | 4.1 Change dates on the date coder according to manufacturer's specifications and workplace, health and safety, and hygiene requirements |
5. Clean machinery and materials | 5.1 Clean machinery and accessories according to manufacturer's specifications and workplace, health and safety, and hygiene requirements |
6. Monitor and identify faulty product and packaging | 6.1 Identify faulty product and packaging according to workplace requirements |
7. Report and/or fix operating problems on thermoforming equipment and auxiliaries | 7.1 Report and/or fix operating problems on thermoforming equipment and auxiliaries according to workplace requirements |
Evidence of Performance
The candidate must package processed meat products using a thermoform process.
Candidates must:
identify where labels and other raw materials are stored
demonstrate correct loading procedure at machine speed
demonstrate correct loading procedure for labels
change dates on the coders
correctly load and unload films
join films
line up printed film
identify flaws in packaging film
demonstrate a full label change
set machine to different product specifications
perform a full changeover within the specified time
apply communication and mathematical skills relevant to work instructions and Standard Operating Procedures (SOPs)
implement the hygiene procedures for the thermoforming machinery
Evidence of Knowledge
The candidate must demonstrate a basic factual, technical and procedural knowledge of:
relevant regulatory requirements
how the thermoforming machine works
reasons for changing the different settings
temperature requirements and the importance of correct temperature
hygiene requirements and their importance when changing between uncooked and cooked products
need to adjust tracking and the procedure to make adjustment
packaging specifications for a range of products for cartons, tubs and pouches
principles of thermoforming
use of oxygen absorbers if required under work instructions
use-by date or packed-on date for a range of products and the importance of these dates
which films are used for which products
causes and corrective actions for re-packs
thermoforming equipment and accessories
Assessment Conditions
Competency must be demonstrated over time and under typical operating conditions for the enterprise.
Assessment must occur in the workplace under normal production 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.