Required skills

Ability to

prepare for vacuum packaging according to OHampS and workplace requirements

vacuum pack bagged cuts with no leaks or defects

explain defects that can occur during packaging

demonstrate hygienic cleaning of equipment

work effectively as an individual and as a team member

demonstrate hygienic work practices for vacuum packing

apply relevant communication and mathematical skills

apply relevant regulatory requirements

manage time and priorities

take action to improve own work practice as a result of selfevaluation feedback from others or in response to changed work practices or technology

Required knowledge

Knowledge of

substandard or contaminated product and workplace procedures for dealing with substandard or contaminated product

defects that can occur during packaging

packaging requirements

specific OHampS requirements for vacuum packing

purpose of vacuum packaging

relevant communication and mathematical skills

relevant regulatory requirements

general operating principles including startup and shutdown procedures

manufacturers and workplace requirements for vacuum packaging of product

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 should be demonstrated at the normal speed of production

Context of and specific resources for assessment

Assessment should take place in an operating meat processing plant or food service operation

Method of assessment

Recommended methods of assessment include

assignments

quiz of underpinning knowledge

simulation

workplace demonstration

workplace project

workplace referee or thirdparty report of performance over time

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality 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 wwwmintraccomau or telephone

Workplace requirements may include:

OH&S requirements may include:

Hygiene and sanitation requirements may include:

Explanations may:

Communication skills may include:

Mathematical skills may include:

Regulatory requirements may include: