Application
All enterprise or workplace procedures and activities are carried out according to relevant government regulations, licensing and other compliance requirements, including food safety and hygiene regulations and procedures and ecologically sustainable development (ESD) principles. |
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Determine market perceptions to a suitable range of packaging forms | 1.1. Sales data is analysed to determine market sensitivities to particular packaging forms. 1.2. Analysis of results is used to identify preferred packaging form. 1.3. Preferred packaging form is assessed for consistency with product specification and/or statutory requirements. |
2. Analyse the characteristics of packaging forms | 2.1. The physical barrier and inertness characteristics of packaging materials are analysed. 2.2. The analysis of materials is compared to product specifications to determine appropriate solutions. 2.3. Closure systems are proposed which conform to product specification, tamper resistance requirements and customer preference. 2.4. Print processes and inks are nominated according to product specification. 2.5. Processes involved in pre-packaging are evaluated to determine equipment and/or resource requirements. 2.6. A packaging solution for the nominated product is formulated for approval. |
3. Implement packaging solutions for nominated products | 3.1. A plan for the implementation of the packaging solution is developed. 3.2. Processing plans are modified or adjusted to incorporate new packaging requirements. |
Required Skills
Required skills |
collecting, treating and disposing of waste generated by packaging operations communicating with stakeholders, including customers, work teams and management controlling temperature to ensure requirements for packaging materials and/or packaged product are being met determining logistics for the physical movement of packaging materials and packaged product developing packaging schedules giving attention to detail identifying occupational health and safety (OHS) hazards, carrying out risk assessment and applying hierarchical controls locating, interpreting and applying relevant information to determine preferred packaging forms planning processing requirements, including quality and legal requirements for packaged product, identification of weight, date codes and other labelling requirements, printing standards and documentation solving problems. Literacy skills used for: compiling reports preparing detailed procedures and specifications preparing technical reports reading and interpreting food standards and other technical standards reading and interpreting production specifications reading and interpreting technical specifications. Numeracy skills used for: calculating production data estimating costs estimating volume formulating design criteria recording production data. |
Required knowledge |
identification of packaging requirements from product specifications packaging equipment purpose and operation, including the operating principles of common packaging equipment, such as fill and seal, cartoning, labelling, vacuum sealing, heat shrink wrapping and/or palletising purpose and principles of packaging methods relationships between packaging methods or processes and other processing operations risk of product contamination from incorrect use and/or storage of packaging and packaging consumables stacking or packaging specifications, procedures and operating parameters. |
Evidence Required
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 | |
Critical aspects for assessment evidence required to demonstrate competence in this unit | Assessment must confirm the ability to: determine the packaging requirements for seafood product and to propose solutions which satisfy the range of technical and regulatory requirements. Assessment must confirm knowledge of: costings for new packaging methods packaging parameters from product specifications packaging specifications, control points and operating parameters load-shifting equipment requirements management of food safety requirements OHS requirements printing, labelling and/or marking requirements relevant protective clothing and/or equipment the physical packaging, packing and stacking equipment requirements treatments for the disposal of wastes generated by packaging operations. |
Context of and specific resources for assessment | Assessment may be conducted in the workplace or in a simulated work environment. Resources may include: access to enterprise expertise in production, engineering and costing access to off-site facilities to view alternative packaging processes enterprise policy relating to the control and disposal of wastes enterprise product specifications food safety and other relevant technical standards HACCP plan OHS policy and procedures packaging and labelling regulations and/or requirements. |
Method of assessment | The following assessment methods are suggested: project (work or scenario based) workplace documentation written or oral questions. |
Guidance information for assessment | This unit may be assessed holistically with other units within a qualification. |
Range Statement
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. | |
Relevant government regulations, licensing and other compliance requirements may include: | ecologically sustainable development (ESD) principles, environmental hazard identification, risk assessment and control food safety, Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody imports quarantine and inspection, and importing approved arrangements for Australian Quarantine Inspection Service (AQIS), Australian Customs Service (ACS) and Biosecurity Australia (BA) OHS hazard identification, risk assessment and control product quality assurance: correct naming and labelling (e.g. country of origin, Australian Fish Names Standard and eco-labelling) correct quantities, sizes, other customer requirements third-party certification (e.g. Australian Grown and ISO 14001:2004 Environmental management systems). |
Food safety and hygiene regulations and procedures may include: | Australian Shellfish Sanitation program display, packaging and sale of food, including seafood and aquatic products equipment design, use, cleaning and maintenance exporting requirements, including AQIS Export Control (Fish) orders handling and disposal of condemned or recalled seafood products HACCP, food safety program, and other risk minimisation and quality assurance systems location, construction and servicing of seafood premises people, product and place hygiene and sanitation requirements Primary Products Standard and the Australian Seafood Standard (voluntary) processing, further processing and preparation of food, including seafood and aquatic products product labelling, tracing and re-call receipt, storage and transportation of food, including seafood and aquatic products requirements set out in Australian and New Zealand Food Authority (ANZFA) Food Standards Code and state and territory food regulations temperature and contamination control along chain of custody. |
ESD principles may include: | controlling the use and recycling of water, and managing water quality and quantity increasing use of renewable, recyclable and recoverable resources managing environmental hazard identification, risk assessment and control managing imported products quarantine and inspection, facility biosecurity, translocation of livestock and genetic material, and health certification managing stock health and welfare, especially for handling, holding, transport and slaughter managing, controlling and treating effluents, chemical residues, contaminants, wastes and pollution minimising noise, dust, light or odour emissions planning environmental and resource efficiency improvements preventing genetically modified organisms and live cultured or held organisms from escaping into environment reducing emissions of greenhouse gases reducing use of non-renewable resources reducing energy use and introducing alternative energy sources. |
Characteristics of packaging may include: | cost-effectiveness decoration ease of use label content tamper proof type: aluminium co-extruded structures flexible plastics glass laminated paper and board recycled or reused materials regenerated cellulose rigid plastics steel. |
Physical barriers and inertness may include: | chemical inertness gas transmission rate lipid resistance water vapour transmission rate. |
Analysis of materials may include consideration of: | impact strength folding resistance light stability recyclability of wastes special equipment requirements tear strength temperature tolerance tensile strength. |
Closure systems may include: | crown cap plug seal seals: adhesive heat pressure wrap: shrink stretch. |
Pre-packaging may include: | aesthetic or decorative treatments chilling counting freezing in-pack heat treatment maturation retorting volume dispensing weighing. |
Sectors
Unit sector | Seafood processing |
Employability Skills
This unit contains employability skills. |
Licensing Information
Refer to Unit Descriptor