Application
This unit is applicable to workers packing meat and meat products in boning rooms, offal rooms, smallgoods plants, wholesalers and food services operations. It is not applicable to small scale vacuum packing in retail operations. |
Prerequisites
Nil | ||
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Select packaging | 1.1. Product is bagged in appropriately sized bag. 1.2. Product is arranged in appropriate container. |
2. Set machine requirements | 2.1. Requirements in preparation for start-up of vacuum packing machine are completed to workplace requirements. 2.2. Machine requirements are set correctly. 2.3. Start-up procedures are followed to workplace requirements. 2.4. Packing materials are attached and changed to workplace requirements and product specification. 2.5. Bagged meat is placed on the vacuum packing machine or in the formed pockets as appropriate. 2.6. Open ends of bags are placed flat across the sealing bar or meat contained in pockets as appropriate. 2.7. Occupational Health and Safety (OH&S), hygiene and sanitation requirements are followed. |
3. Operate machinery | 3.1. Vacuum packaging machine is operated correctly in accordance with workplace requirements. 3.2. A variety of products is vacuum packed to customer specifications, hygiene and sanitation, OH&S and Quality Assurance (QA) requirements at a speed that is the same as production requirements. 3.3. Bags are shrunk using hot water baths where appropriate. 3.4. Bagged cuts are left to drain. 3.5. Shut-down procedures are performed to workplace requirements. |
4. Perform routine maintenance | 4.1. Dyes are changed according to workplace requirements. 4.2. Corrective action is taken when leaks and defects are identified, according to workplace requirements. 4.3. Plates are changed as required. |
5. Ensure quality of packaging and product | 5.1. Bagged cuts are inspected for leaks and other defects. 5.2. Bagged cuts are placed in cartons according to specifications. |
Required Skills
Required skills |
Ability to: prepare for vacuum packaging according to OH&S 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 self-evaluation, feedback from others, or in response to changed work practices or technology |
Required knowledge |
Knowledge of: sub-standard or contaminated product and workplace procedures for dealing with sub-standard or contaminated product defects that can occur during packaging packaging requirements specific OH&S requirements for vacuum packing purpose of vacuum packaging relevant communication and mathematical skills relevant regulatory requirements general operating principles, including start-up and shut-down procedures manufacturer's and workplace requirements for vacuum packaging of product |
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 | 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 third-party 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 www.mintrac.com.au or telephone 1800 817 462. |
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. | |
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. |
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 mesh aprons 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. |
Explanations may: | be completed with the assistance of others be directly related to own work and work area problem solving be in everyday workplace language and include mathematical language and commonly used technical terms include information from several sources be presented in writing using standard formats or proformas, diagrams, symbols and charts be presented orally. |
Communication skills may include: | listening and understanding sharing information speaking clearly and directly working with diverse individuals and groups. |
Mathematical skills may include: | accurate recording of temperature, time, volume, weight and quantity in standard formats or proformas interpreting and drawing conclusions from routine charts, bar graphs, pie charts, etc operations involving percentages, comparisons and variations reading and interpreting analogue and digital measures including clocks, scales, pressure gauges, thermometers, cash registers routine estimations and calculations using a range of specified formula and procedures use of calculators and computer software packages. |
Regulatory requirements may include: | Export Control Act hygiene and sanitation requirements relevant Australian Standards relevant regulations requirements set out in the AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption federal, state and territory regulations regarding meat processing. |
Sectors
Unit sector |
Employability Skills
This unit contains employability skills. |
Licensing Information
Not Applicable