Application
This unit describes the skills and knowledge required to monitor packers and packaged product to ensure it meets customer and workplace specifications.
This unit is applicable to products packaged in abattoirs, boning rooms, smallgoods plants, game processing plants, food services and wholesaling operations. This role will usually be performed by persons with leading hand responsibilities.
All work should be carried out to comply with workplace procedures, customer requirements and product specifications.
This unit applies to individuals who work under broad direction and take responsibility for their own work including limited responsibility for the work of others. They provide and communicate solutions to a range of predictable problems.
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 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. Identify customer and workplace specifications | 1.1 Identify and explain customer specifications for packaged product 1.2 Identify any workplace or regulatory requirements which may be relevant 1.3 Explain workplace monitoring and recording requirements |
2. Check and assess packaged product | 2.1 Undertake checking regime according to workplace requirements 2.2 Check that meat product meets customer specifications 2.3 Check that packing confirms with customer and workplace requirements 2.4 Check that packaging process meets workplace hygiene and sanitation requirements and check for contamination 2.5 Observe workplace health and safety, and hygiene and sanitation requirements |
3. Address non-conformance | 3.1 Identify out-of-specification product 3.2 Identify required action according to workplace and regulatory requirements 3.3 Implement required action 3.4 Record action taken according to workplace requirements |
4. Provide support to team members | 4.1 Provide guidance and support to individual team members where necessary 4.2 Monitor speed and accuracy of team members and provide additional guidance and support where necessary 4.3 Ensure new staff receive additional support where required 4.4 Use communication skills to give clear instructions and advice |
Evidence of Performance
The candidate must monitor packers and packaged product to ensure it meets customer and workplace specifications.
The candidate must:
identify, explain and apply customer and workplace specifications
check and assess packaged product according to workplace requirements
address non-conformance in a timely manner
identify and apply relevant regulatory requirements
follow workplace health and safety, and hygiene and sanitation requirements
maintain monitoring records to workplace requirements
use communication skills relevant to work instructions and Standard Operating Procedures (SOPs)
Evidence of Knowledge
The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:
customer specifications
relevant workplace and regulatory requirements
workplace monitoring requirements and processes
causes of contamination and corrective actions
workplace labelling systems and requirements
actions to be taken for out-of-specification product
Assessment Conditions
Assessment must be conducted in an operating meat packing room.
Competency must be demonstrated at a rate of packing that meets workplace requirements over a period of time.
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.