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

Nil

ELEMENT

PERFORMANCE CRITERIA

1. Set up and adjust thermoforming machinery and materials

1.1. Thermoforming machinery and materials are set up for a variety of product specifications according to manufacturer's specifications and workplace, Occupational Health and Safety (OH&S) and hygiene requirements.

1.2. Thermoforming machinery and materials are adjusted according to manufacturer's specifications and workplace, OH&S and hygiene requirements.

2. Set up requirements for packaging

2.1. Requirements for packaging are set up to workplace, OH&S, and hygiene and sanitation requirements.

3. Operate thermoforming machinery

3.1. Thermoforming machinery is operated to throughput requirements for a variety of products according to manufacturer's specifications and workplace, OH&S and hygiene requirements.

4. Change dates

4.1. Dates on the date coder are changed according to manufacturer's specifications and workplace, OH&S and hygiene requirements.

5. Clean machinery and materials

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

6. Monitor and identify faulty product and packaging

6.1. Faulty product and packaging is identified according to workplace requirements

7. Report and/or fix operating problems on thermoforming equipment and auxiliaries

7.1. Operating problems on thermoforming equipment and auxiliaries are reported and/or fixed according to workplace requirements.

8. Perform gas flushing

8.1. Gas flushing is performed according to workplace requirements.

Required skills

Ability to:

set up machine for gas-flushing if required under work instructions

identify where labels and other raw materials are stored

read gas gauges and change gas bottle if required under work instructions

demonstrate correct loading procedure at machine speed

demonstrate correct loading procedure for labels

change dates on the coders

correctly load and unload films

join films

line up printed film

demonstrate a full label change

set machine to different product specifications

perform a full changeover within the specified time including:

knives

rails

sealing chamber

describe obvious flaws in packaging film

apply communication and mathematical skills appropriate to the task

work effectively as an individual and with a team

explain how the thermoforming machine works

apply appropriate regulatory requirements

implement the hygiene procedures for the thermoforming machinery

take corrective 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

Knowledge of:

how the thermoforming machine works

reasons for changing the different settings

temperature requirements and the importance of correct temperature

hygiene requirements and their importance when changing between uncooked and cooked products

need to adjust tracking and the procedure to make adjustment

packaging specifications for a range of products for cartons, tubs and pouches

principles of thermoforming

purposes of gas analysis and demonstrate the function of a gas-flush analyser if required in work instructions

use of oxygen absorbers if required under work instructions

use-by date or packed-on date for a range of products and the importance of these dates

which films are used for which products

appropriate regulatory requirements

causes and corrective actions for re-packs

thermoforming equipment and accessories

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:

specifications for at least two products

manufacturer's requirements

thermoforming equipment and materials which are compliant with safety requirements and workplace procedures

workplace environment.

Method of assessment

Recommended methods of assessment are:

demonstration

quiz, question and answer

observation of performance over time.

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.

Workplace requirements may include:

enterprise-specific procedures

OH&S requirements

Quality Assurance (QA) requirements

Standard Operating Procedures (SOPs)

performance of 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

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 requirements may include:

relevant government regulations

workplace requirements.

Requirements for packaging may include:

cartons

film

labels

plastic containers.

Communication skills may include:

communicating with diverse individuals and groups

listening and understanding

reading and interpreting workplace-related documentation

speaking clearly and directly.

Mathematical skills may include:

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

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

reading and interpreting analogue and digital measures including scales, pressure gauges, thermometers

routine estimations and calculations using a range of specified formulas 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 and symbols

presented orally.

Regulatory requirements may include:

Export Control Act

federal and state regulations regarding meat processing

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations.

Unit sector

This unit contains employability skills.