Application
This unit describes the skills and knowledge required to pack meat products using vacuum packaging.
This unit is applicable to workers packing meat and meat products in boning rooms, offal rooms, smallgoods plants, wholesalers and food services operations. It is not applicable to small scale vacuum packaging in retail operations.
This unit must be delivered in the context of Australian meat processing standards and regulations.
All work should be carried out to comply with workplace and regulatory requirements.
This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.
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 packaging | 1.1 Bag product in appropriately sized bag 1.2 Arrange product in appropriate container |
2. Set machine requirements | 2.1 Complete requirements in preparation for start-up of vacuum packing machine to workplace requirements 2.2 Set machine requirements 2.3 Follow start-up procedures to workplace requirements 2.4 Attach and change packing materials to workplace requirements and product specification 2.5 Place bagged meat on the vacuum packing machine or in the formed pockets as appropriate 2.6 Place open ends of bags flat across the sealing bar or meat contained in pockets as appropriate 2.7 Follow workplace health and safety, hygiene and sanitation requirements |
3. Operate machinery | 3.1 Operate vacuum packaging machine in accordance with workplace requirements 3.2 Vacuum pack a variety of products to customer specifications, hygiene and sanitation, workplace health and safety, and Quality Assurance (QA) requirements at a speed that is the same as production requirements 3.3 Shrink bags using hot water baths where appropriate 3.4 Drain bagged cuts 3.5 Perform shut-down procedures to workplace requirements |
4. Perform routine maintenance | 4.1 Change dyes according to workplace requirements 4.2 Take corrective action when leaks and defects are identified, according to workplace requirements 4.3 Change plates as required |
5. Ensure quality of packaging and product | 5.1 Inspect bagged cuts for leaks and other defects 5.2 Place bagged cuts in cartons according to specifications |
Evidence of Performance
The candidate must be observed vacuum packing products.
The candidate must:
prepare for vacuum packaging according to workplace health and safety, and workplace requirements
vacuum pack bagged cuts with no leaks or defects
explain defects that can occur during packaging
demonstrate hygienic cleaning of equipment
demonstrate hygienic work practices for vacuum packing
apply relevant communication and mathematical skills
apply relevant regulatory requirements
manage time and priorities
Evidence of Knowledge
The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:
sub-standard or contaminated product and workplace procedures for dealing with sub-standard or contaminated product
defects that can occur during packaging
packaging requirements
specific workplace health and safety requirements for vacuum packing
purpose of vacuum packaging
relevant communication and mathematical skills
relevant regulatory requirements
general operating principles, including start-up and shut-down procedures
manufacturer's and workplace requirements for vacuum packaging of product
Assessment Conditions
Competency should be demonstrated at the normal speed of production.
Assessment should take place in an operating meat processing plant or food service operation.
Recommended methods of assessment include:
quiz of underpinning knowledge
workplace demonstration or project
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.