Application
This unit describes the skills and knowledge required to operate carton scales and electronic label-generating and record-keeping equipment, and, where appropriate, recover data and produce reports where this forms part of work instructions.
This unit is applicable to workers using carton scales and labelling machinery in boning rooms, offal rooms, pet meat packing rooms, smallgoods and food service operations.
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. Select meat product | 1.1 Identify meat products for weighing and labelling according to workplace requirements 1.2 Place carton on scales in accordance with manufacturer's specifications and workplace requirements |
2. Enter product data | 2.1 Enter codes for specific cuts into the system 2.2 Recover data in report form where this is part of work instructions |
3. Weigh carton | 3.1 Weigh carton and record details according to workplace requirements 3.2 Monitor equipment operation to ensure correct information is recorded on label |
4. Label carton | 4.1 Remove label from labelling equipment and place on carton according to workplace and regulatory requirements 4.2 Label carton clearly for loadout 4.3 Monitor labelling of cartons for accuracy in correlation with products |
Evidence of Performance
The candidate must:
perform pre-start checks and routine maintenance as specified in work instructions
monitor operation of equipment
weigh and label meat product cartons in accordance with workplace and regulatory requirements
check carton contents against labelling
apply relevant communication and mathematical skills
Evidence of Knowledge
The candidate must demonstrate a basic factual, technical and procedural knowledge of:
workplace health and safety requirements related to labelling
regulatory requirements with regard to labelling
consequences of incorrect labelling
monitoring of consumables
purpose of labelling information
Assessment Conditions
Competency must be demonstrated under normal rate of production.
Assessment must be conducted in a registered meat processing plant.
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.