Application
This unit describes the skills and knowledge required to safely and correctly package processed meats and smallgoods for retail sale.
This unit is applicable to workers in butcher shops or smallgoods stores who package meat and smallgoods products for retail sale.
This unit must be delivered using Australian meat industry standards and regulations.
All work should be carried out to comply with workplace requirements, regulatory requirements and hygiene and sanitation standards.
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.
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. Prepare product for packaging | 1.1 Prepare product for packaging to required specifications 1.2 Prepare materials required for packaging according to workplace requirements and product specifications |
2. Set packaging machine requirements | 2.1 Complete preparation for start-up of packaging machine to workplace requirements 2.2 Ensure machine requirements are set correctly 2.3 Follow start-up procedures according to workplace requirements 2.4 Attach and change packaging materials according to workplace requirements and product specification 2.5 Follow workplace health and safety, hygiene and sanitation requirements |
3. Operate packaging machinery | 3.1 Operate packaging machine in accordance with workplace requirements 3.2 Pack meat products according to workplace health and safety,workplace, hygiene and sanitation and regulatory requirements 3.3 Perform shut-down procedures according to workplace, workplace health and safety, and hygiene and sanitation requirements |
4. Clean packaging machinery | 4.1 Clean and sanitise packaging machinery according to workplace requirements and food safety regulations 4.2 Clean and sanitise packaging area according to workplace requirements and food safety regulations |
Evidence of Performance
Evidence must demonstrate the candidate’s consistency of performance over time at production speed.
The candidate must:
use a range of packaging equipment to package processed meats and smallgoods for retail sale
identify food safety hazards in packaging processed meat and take appropriate preventative or corrective action
identify sub-standard or contaminated product
clean equipment according to hygiene requirements
work with team members
apply relevant regulatory and workplace requirements
report equipment faults, either verbally or in writing, according to workplace requirements
seek advice from appropriate sources when working with new products or equipment
use mathematical skills relevant to the task
use relevant communication skills
Evidence of Knowledge
The candidate must demonstrate a basic factual, technical and procedural knowledge of:
effect of packaging materials and processes on quality, safety and shelf life of product
regulatory requirements for packaging and labelling
packaging processes
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
general operating principles, including start-up and shut-down procedures
Assessment Conditions
Competency must be demonstrated under conditions similar to the speed of production and within the parameters of the role and responsibilities.
Assessment must occur in the workplace under normal enterprise or production conditions or in a simulated environment.
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 current standards for RTOs.
Foundation Skills
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.