Unit of competency details

AMPX207 - Vacuum pack product (Release 1)

Summary

Releases:
ReleaseStatusRelease date
1 1 (this release)Current 04/Aug/2016

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to MTMPSR201C - Vacuum pack productThis unit is equivalent to MTMPSR201C Vacuum pack product. 03/Aug/2016


Training packages that include this unit

Qualifications that include this unit

CodeTitleSort Table listing Qualifications that include this unit by the Title columnRelease
FBP20418 - Certificate II in Pharmaceutical ManufacturingCertificate II in Pharmaceutical Manufacturing 
FBP20317 - Certificate II in Food Processing (Sales)Certificate II in Food Processing (Sales) 
FBP20117 - Certificate II in Food ProcessingCertificate II in Food Processing 
AMP31016 - Certificate III in Meat Processing (Smallgoods - Manufacture)Certificate III in Meat Processing (Smallgoods - Manufacture) 1-2 
AMP30916 - Certificate III in Meat Processing (Smallgoods - General)Certificate III in Meat Processing (Smallgoods - General) 1-2 
AMP20316 - Certificate II in Meat Processing (Abattoirs)Certificate II in Meat Processing (Abattoirs) 1-2 
AMP20216 - Certificate II in Meat Processing (Smallgoods)Certificate II in Meat Processing (Smallgoods) 1-2 
AMP20117 - Certificate II in Meat Processing (Food Services)Certificate II in Meat Processing (Food Services) 
AMP20116 - Certificate II in Meat Processing (Food Services)Certificate II in Meat Processing (Food Services) 
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Classifications

SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 030307 Food Processing Technology  

Classification history

SchemeCodeClassification valueStart dateEnd date
ASCED Module/Unit of Competency Field of Education Identifier 030307 Food Processing Technology  17/Nov/2016 
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Unit Of competency

Modification History

Release

TP Version

Comment

1

AMPv2.0

Initial release

Application

This unit describes the skills and knowledge required to pack meat products using vacuum packaging.

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 packaging in retail operations.

This unit must be delivered in the context of Australian meat processing standards and regulations.

All work should be carried out to comply with workplace and regulatory requirements.

This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.

Pre-requisite Unit

Nil.

Unit Sector

Elements and Performance Criteria

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select packaging

1.1 Bag product in appropriately sized bag

1.2 Arrange product in appropriate container

2. Set machine requirements

2.1 Complete requirements in preparation for start-up of vacuum packing machine to workplace requirements

2.2 Set machine requirements

2.3 Follow start-up procedures to workplace requirements

2.4 Attach and change packing materials to workplace requirements and product specification

2.5 Place bagged meat on the vacuum packing machine or in the formed pockets as appropriate

2.6 Place open ends of bags flat across the sealing bar or meat contained in pockets as appropriate

2.7 Follow workplace health and safety, hygiene and sanitation requirements

3. Operate machinery

3.1 Operate vacuum packaging machine in accordance with workplace requirements

3.2 Vacuum pack a variety of products to customer specifications, hygiene and sanitation, workplace health and safety, and Quality Assurance (QA) requirements at a speed that is the same as production requirements

3.3 Shrink bags using hot water baths where appropriate

3.4 Drain bagged cuts

3.5 Perform shut-down procedures to workplace requirements

4. Perform routine maintenance

4.1 Change dyes according to workplace requirements

4.2 Take corrective action when leaks and defects are identified, according to workplace requirements

4.3 Change plates as required

5. Ensure quality of packaging and product

5.1 Inspect bagged cuts for leaks and other defects

5.2 Place bagged cuts in cartons according to specifications

Foundation Skills

Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.

Range of Conditions

Unit Mapping Information

This unit is equivalent to MTMPSR201C Vacuum pack product.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.education.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

 

Assessment requirements

Modification History

Release

TP Version

Comment

1

AMPv2.0

Initial release

Performance Evidence

The candidate must be observed vacuum packing products.

The candidate must:

  • prepare for vacuum packaging according to workplace health and safety, and workplace requirements
  • vacuum pack bagged cuts with no leaks or defects
  • explain defects that can occur during packaging
  • demonstrate hygienic cleaning of equipment
  • demonstrate hygienic work practices for vacuum packing
  • apply relevant communication and mathematical skills
  • apply relevant regulatory requirements
  • manage time and priorities

Knowledge Evidence

The candidate must demonstrate a factual, technical, procedural and theoretical 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 workplace health and safety 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

Assessment Conditions

Competency should be demonstrated at the normal speed of production.

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

Recommended methods of assessment include:

  • quiz of underpinning knowledge
  • workplace demonstration or project
  • workplace referee or third-party report of performance over time

Assessors must satisfy the current standards for RTOs.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.education.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

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