Unit of competency Outline

Date retreived
22/07/2026 9:20 PM AWST

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Vacuum pack product

Vacuum pack product

Unit of competency
National Code
AMPX207
State Code
BAX88
TGA Status
Replaced
DTWD Status
Transition (Replaced)
Current Release Number
1.00
Current Release Date
04/08/2016
View on TGA
State Implementation and Classification
Approved Date
13/12/2016
Field of Education
030307 - Food Processing Technology
Original Release Date
13/12/2016
Nominal Hours
80
Description
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.
Notes
Elements and Performance Criteria
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
No information
No information
Replaces
State Code National Code Title Type
D9015 MTMPSR201C Vacuum pack product Unit of competency
Replaced By
State Code National Code Title Type
OFI59 AMPPKG209 Vacuum pack product Unit of competency