Operators in smallgoods manufacturing, value-adding and food services establishments would require this competency to package and extend shelf life of product.

Nil

ELEMENT

PERFORMANCE CRITERIA

1. Set up gas flushing packaging process

1.1. Machinery is set up for packaging process according to workplace, Occupational Health and Safety (OH&S), hygiene and sanitation requirements and manufacturer's specifications.

1.2. Gas cylinders are set up and checked according to workplace requirements and supplier's specifications.

2. Set up requirements for packaging

2.1. Requirements for packaging are set up and placed in appropriate positions on packaging line according to workplace, OH&S, and hygiene and sanitation requirements.

3. Operate gas flushing process to throughput requirements

3.1. Packaging machinery is operated to throughput requirements for a variety of products according to manufacturer's specifications and workplace, OH&S, Quality Assurance (QA) and hygiene and sanitation requirements.

4. Report and/or fix operating problems on equipment and auxiliaries

4.1. Operating problems are reported and/or fixed according to workplace requirements.

5. Check packaged product against specifications

5.1. Packaged product is assessed according to workplace, and hygiene and sanitation requirements.

5.2. Appropriate action is taken if product is out-of- specifications

5.3. Packaged product is labelled according to workplace requirements.

6. Perform gas flushing

6.1. Gas flushing is performed according to workplace requirements.

7. Replace gas cylinders

7.1. Empty gas cylinders are replaced according to workplace where part of work instructions.

7.2. Procedures for removing empty cylinders and replacing with full cylinders are followed.

8. Clean machinery and accessories

8.1. Machinery and accessories are cleaned according to manufacturer's specifications and workplace, OH&S, and hygiene and sanitation requirements.

Required skills

Ability to:

set up and place the requirements for packaging in appropriate positions on packaging line to workplace, OH&S, and hygiene and sanitation requirements

set up and check gas cylinders to workplace requirements and supplier's specifications

set up the machinery for packaging process to workplace, OH&S, hygiene and sanitation requirements and manufacturer's specifications

conduct gas flushing process to workplace requirements

operate packaging machinery to throughput requirements for a variety of products to manufacturer's specifications and workplace, OH&S, QA, and hygiene and sanitation requirements

assess packaged product to workplace, and hygiene and sanitation requirements

label packaged product to workplace requirements

take appropriate action if product is out-of-specification

apply communication and mathematical skills appropriate to the task

work effectively as an individual and as part of a team

explain the gas flushing process

apply relevant OH&S and regulatory requirements

take action to improve own work performance as a result of self-evaluation, feedback from others, or in response to changed work practices or technology

Required knowledge

types of packaging where gas flushing is included

workplace requirements related to checking the packaged product against specifications

workplace requirements related to the gas flushing process of packaging

relevant OH&S and regulatory requirements

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time.

These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence.

Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence.

All assessment must be conducted against Australian meat industry standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Competency must be demonstrated over time and under typical operating conditions for the enterprise.

Context of, and specific resources for assessment

Assessment must occur in the workplace under normal production conditions.

Resources may include:

appropriate packaging materials

gas flushing equipment compliant with OH&S requirements

manufacturer's requirements

product specifications

workplace procedures

workplace environment.

Method of assessment

Recommended methods of assessment include:

observation over time by workplace referee

quiz

workplace demonstration

supplementary evidence, such as an examination and analysis of a range of out-of-specification product and determination of corrective action required.

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role.

Guidance information for assessment

A current list of resources for this Unit of Competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Packaging processes using gas flushing may include:

controlled modified atmosphere packaging

thermoforming.

Workplace requirements may include:

enterprise-specific procedures

OH&S requirements

QA requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

Personal Protective Equipment (PPE) which may include:

coats and aprons

ear plugs or muffs

eye and facial protection

head-wear

lifting assistance

protective boot covers

protective hand and arm covering

protective head and hair covering

uniforms

waterproof clothing

work, safety or waterproof footwear

requirements set out in standards and codes of practice.

Hygiene and sanitation requirements may include:

relevant government regulations

workplace requirements.

Packaging requirements may include:

cartons

labels

plastic containers

plastic film.

Communication skills include:

communicating with diverse individuals and groups

listening and understanding

reading and interpreting workplace-related documentation

speaking clearly and directly.

Mathematical skills relate to own work and work area problem solving and may include:

accurate recording of time, volume and quantity in standard formats or proformas

interpreting and drawing conclusions from routine charts, bar graphs, pie charts, etc

routine estimations and calculations using a range of specified formula and procedures.

Explanations may be:

completed with the assistance of others

directly related to own work and work area problem-solving

in everyday workplace language and include mathematical language and commonly used technical terms

presented in writing using standard formats or proformas, diagrams, symbols and charts

presented orally.

Regulatory requirements may include:

Export Control Act

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations

requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption

state and territory regulations regarding meat processing.

Unit sector

This unit contains employability skills.