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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Prepare product
   • Fit and use personal protective equipment and clean workplace according to food safety and health and safety requirements before starting dispatch activities
   • Check product to be received against the specification for the species before weighing, and inspect for any signs of spoilage, defects and parasites
   • Identify and set aside defective product and notify supervisor
   • Weigh accepted product, allowing for drainage of liquid from fresh product, and record weight
   • Check and record identification and traceability of product in accordance with workplace procedures
   • Check and record the temperature of fresh and frozen product and if required take action to reduce the temperature
2. Pack product for dispatch
   • Prepare product according to customer specifications as required
   • Package product according to customer specifications and transport requirements and regulations
   • Check product packaging to ensure the product temperature remains at the required level until product is received by customer, taking into account possible delays that may occur
   • Label product, ensuring that original identification of the product can be easily established
3. Dispatch product
   • Complete and file dispatch forms for product taken to, or collected by, transport company
   • Measure and record temperature of fresh and frozen product before final dispatch
   • Notify customer of the time and place of product delivery and advise of consignment number or other means of identifying product
4. Complete post-packing tasks
   • Clean work area and dispose of waste materials safely according to workplace procedures and environmental requirements
   • Check and store equipment, making or reporting any repair requirements
   • Record relevant packing data, observations or information and report any abnormalities or non-compliances to supervisor
   • Fit and use personal protective equipment and clean workplace according to food safety and health and safety requirements before starting dispatch activities
   • Check product to be received against the specification for the species before weighing, and inspect for any signs of spoilage, defects and parasites
   • Identify and set aside defective product and notify supervisor
   • Weigh accepted product, allowing for drainage of liquid from fresh product, and record weight
   • Check and record identification and traceability of product in accordance with workplace procedures
   • Check and record the temperature of fresh and frozen product and if required take action to reduce the temperature