Unit of competency Outline

Date retreived
23/07/2026 9:29 PM AWST

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Monitor production of packaged product to customer specifications

Monitor production of packaged product to customer specifications

Unit of competency
National Code
AMPPKG301
State Code
OFA40
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
24/01/2023
View on TGA
State Implementation and Classification
Approved Date
21/06/2023
Field of Education
080317 - Quality Management
Original Release Date
21/06/2023
Nominal Hours
20
Description
This unit describes the skills and knowledge required to monitor packing operations to ensure compliance with customer and workplace specifications.This unit applies to individuals who package meat products in abattoirs, boning rooms, smallgoods premises, game processing premises, food services and wholesaling operations. The role is usually carried out by workers with leading hand responsibilities.All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food and meat safety regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Prepare for work
  • 1.1 Receive work instructions and clarify where required
  • 1.2 Identify health, safety and food safety hazards, and control associated risks
  • 1.3 Identify regulatory requirements for packaged product
  • 1.4 Wear appropriate personal protective equipment (PPE) and clothing, and ensure correct fit
  • 1.5 Identify customer specifications for packaged product
2. Monitor and assess packaged product
  • 2.1 Undertake checking regime to ensure workplace requirements are in place
  • 2.2 Check that meat product meets customer specifications
  • 2.3 Check that packaging process meets workplace hygiene and sanitation requirements, and check for contamination
  • 2.4 Check that packages are labelled correctly
  • 2.5 Follow workplace health and safety, and hygiene and sanitation requirements
3. Address non-conformance
  • 3.1 Identify out-of-specification product
  • 3.2 Identify required action according to workplace and regulatory requirements
  • 3.3 Implement required corrective action
  • 3.4 Record action taken according to workplace requirements
4. Provide support to team members
  • 4.1 Provide guidance and support to individual team members where necessary
  • 4.2 Monitor speed and accuracy of team members and provide additional guidance and support where necessary
  • 4.3 Ensure new staff receive additional support where required
  • 4.4 Provide clear instructions and advice
No information
No information
Replaces
State Code National Code Title Type
BAX77 AMPX311 Monitor production of packaged product to customer specifications Unit of competency
State Code National Code Title Type
BIZ5 AMP30622 Certificate III in Meat Processing Qualification