Modification History
Not applicable.
Unit Descriptor
Unit descriptor |
This unit covers the skills and knowledge required to pack meat product using vacuum packaging. |
Application of the Unit
Application of the unit |
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. |
Licensing/Regulatory Information
Not Applicable
Pre-Requisites
Prerequisite units |
Nil |
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Employability Skills Information
Employability skills |
This unit contains employability skills. |
Elements and Performance Criteria Pre-Content
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
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 and Knowledge
REQUIRED SKILLS AND KNOWLEDGE |
This section describes the skills and knowledge required for this unit. |
Required skills |
Ability to:
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Required knowledge |
Knowledge of:
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Evidence Guide
EVIDENCE GUIDE |
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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. |
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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:
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
RANGE STATEMENT |
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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. |
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Workplace requirements may include: |
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OH &S requirements may include: |
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Hygiene and sanitation requirements may include: |
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Explanations may: |
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Communication skills may include: |
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Mathematical skills may include: |
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Regulatory requirements may include: |
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Unit Sector(s)
Unit sector |
Co-requisite units
Co-requisite units |
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Competency field
Competency field |