Unit of competency Outline
Date retreived
23/07/2026 4:09 PM AWST
23/07/2026 4:09 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Package prepared foodstuffs
Package prepared foodstuffs
Unit of competency
National Code
SITHCCC030A
SITHCCC030A
State Code
S6371
S6371
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
04/07/2014
Field of Education
110111 - Food Hygiene
Original Release Date
04/07/2014
Nominal Hours
6
Description
This unit describes the performance outcomes, skills and knowledge required to package prepared foodstuffs for storage and transportation from one location to another.The type of packaging used will vary according to the enterprise needs and the type of food being packaged.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Ensure food is suitable for packaging, storage and transportation.
- 1.1 Ensure that food meets requirements prior to packaging in terms of quality, shelf life, microbiological condition and portion control.
2 Select packaging materials.
- 2.1 Select packaging materials appropriate to specific foods, storage or transport requirements and enterprise procedures.
3 Package food according to needs.
- 3.1 Package food items using appropriate packaging procedures according to enterprise specifications.
- 3.2 Label foods according to the current Australia New Zealand Food Standards Code and local, state or territory regulations.
- 3.3 Comply with local, state and territory and national hygiene, OHS, and food and health regulation requirements.
- 3.4 Observe environmental requirements for the food packaging area, including temperature control, humidity and design and construction of shelving and storage facilities.
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 in the performance criteria is detailed below.
Packaging materials may include:
polystyrene foam
cartons
plastic cling wrap
plastic or foil containers
metal or plastic trays.
Appropriate packaging must be:
non-contaminating
of appropriate dimensions for selected food
visually appropriate to functional need
capable of protecting food from damage
environmentally appropriate
stackable and transportable.
Environmental requirements relate to:
temperature control
humidity
design and construction of shelving and storage facilities
protection from contaminants, including pests and foreign objects
cleaning and sanitising packaging equipment and area.
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 in the performance criteria is detailed below.
Packaging materials may include:
polystyrene foam
cartons
plastic cling wrap
plastic or foil containers
metal or plastic trays.
Appropriate packaging must be:
non-contaminating
of appropriate dimensions for selected food
visually appropriate to functional need
capable of protecting food from damage
environmentally appropriate
stackable and transportable.
Environmental requirements relate to:
temperature control
humidity
design and construction of shelving and storage facilities
protection from contaminants, including pests and foreign objects
cleaning and sanitising packaging equipment and area.
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
safe packaging within food safety requirements and regulations
selection and use of suitable packaging materials and methods for a range of food item types
industry-realistic timeframes for the packaging process.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills using a range of appropriate packaging materials, catering equipment and authentic food items.
Methods of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
direct observation of the candidate packaging foods
inspection of items packaged by the candidate
written or oral questions to test knowledge of packaging types and methods for different types of food, hygiene aspects of packaging, maintaining food quality and nutritional value
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITXFSA003A Transport and store food in a safe and hygienic manner.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
safe packaging within food safety requirements and regulations
selection and use of suitable packaging materials and methods for a range of food item types
industry-realistic timeframes for the packaging process.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills using a range of appropriate packaging materials, catering equipment and authentic food items.
Methods of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
direct observation of the candidate packaging foods
inspection of items packaged by the candidate
written or oral questions to test knowledge of packaging types and methods for different types of food, hygiene aspects of packaging, maintaining food quality and nutritional value
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITXFSA003A Transport and store food in a safe and hygienic manner.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| E2040 | THHBCAT02B | Package prepared foodstuffs | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WF613 | SITHCCC104 | Package prepared foodstuffs | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| J281 | PSP30612 | Certificate III in Government (School Support Services) | Qualification |
| S616 | SIT40607 | Certificate IV in Hospitality (Catering Operations) | Qualification |
| S609 | SIT31007 | Certificate III in Hospitality (Catering Operations) | Qualification |
| J282 | PSP30712 | Certificate III in School Support Services | Qualification |