Modification History
The version details of this endorsed unit of competency set are in the table below. The latest information is at the top.
Version |
Comments |
1.0 |
E Replaces and is equivalent to SITHCCC030A Package prepared foodstuffs. Re-worked Elements, Performance Criteria, Required Skills and Knowledge to more fully articulate content. One prerequisite unit removed. SITXFSA101 Use hygienic practices for food safety retained as a prerequisite. |
Unit Descriptor
This unit describes the performance outcomes, skills and knowledge required to package and label prepared foodstuffs for storage and transportation. It requires the ability to check the quality of food and select correct packaging materials.
Application of the Unit
This unit applies to all hospitality and catering organisations which prepare, package and label food. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in-flight and other transport caterers, and event and function caterers.
It applies to operational personnel in kitchens and catering facilities who work with very little independence and under close supervision. They apply little discretion and judgement because they follow predefined organisational procedures to report any discrepancies to a higher level staff member for action.
Licensing/Regulatory Information
Food businesses which produce pre-packaged food items must comply with the legal requirements for labelling contained within the Food Standards Australia New Zealand (FSANZ) Act and the Australia New Zealand Food Standards (ANZFS) Code (the Code).
Pre-Requisites
This unit must be assessed after the following prerequisite unit: |
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SITXFSA101 |
Use hygienic practices for food safety |
Employability Skills Information
This unit contains employability skills.
Elements and Performance Criteria Pre-Content
Elements and Performance Criteria
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. |
1. Select food and packaging materials. |
1.1 Check and select food that meets requirements for packaging. 1.2 Refer problems with food to a higher level staff member for action. 1.3 Select packaging materials appropriate for specific foods, storage or transport requirements and organisational procedures. |
2. Package and label foods. |
2.1 Package food items using appropriate packaging according to organisational specifications. 2.2 Label foods according to label specifications . 2.3 Follow organisational food safety procedures for packaging food. 2.4 Ensure that food items are not contaminated during the packaging process. 2.5 Adhere to food safety environmental requirements for the food packaging area. |
Required Skills and Knowledge
This section describes the skills and knowledge required for this unit. |
Required skills |
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Required knowledge |
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Evidence Guide
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 |
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Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Evidence of the ability to:
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Context of and specific resources for assessment |
Assessment must ensure use of:
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Method of assessment |
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
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Guidance information for assessment |
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
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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. |
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Requirements may include appropriate: |
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Packaging materials may include: |
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Appropriate packaging may be: |
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Label specifications may involve: |
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Environmental requirements relate to: |
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Unit Sector(s)
Hospitality
Competency Field
Commercial Cookery and Catering