Unit of competency Outline
Date retreived
22/07/2026 2:16 PM AWST
22/07/2026 2:16 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.
Operate bar and coder systems
Operate bar and coder systems
Unit of competency
National Code
MTMS207C
MTMS207C
State Code
D9087
D9087
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
Field of Education
030717 - Plant And Machine Operations
Original Release Date
Nominal Hours
30
Description
This unit covers the skills and knowledge required to operate a bar and coder system.
Notes
Elements and Performance Criteria
1. Start-up and shut-down coding system
- 1.1. Coding system is started-up and shut-down to workplace, Occupational Health and Safety (OH&S), regulatory and hygiene requirements.
2. Change dates and fonts on bar and date coders
- 2.1. Dates and fonts on bar and date coders are changed according to workplace requirements.
3. Perform routine maintenance on the coding system
- 3.1. Routine maintenance is performed on the coding system according to manufacturer's specifications and workplace, OH&S and hygiene requirements.
4. Enter or change product details
- 4.1. Product details are entered or changed according to workplace requirements.
5. Fix printing problems
- 5.1. Printing problems are fixed according to workplace requirements.
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.
Workplace requirements may include:
enterprise-specific procedures
OH&S requirements
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
OH&S requirements may include:
enterprise OH&S policies, procedures and programs
OH&S legal requirements
Personal Protective Equipment (PPE) which may include:
coats and aprons
ear plugs or muffs
eye and facial protection
head-wear
lifting assistance
protective boot covers
protective hand and arm covering
protective head and hair covering
uniforms
waterproof clothing
work, safety or waterproof footwear
requirements set out in standards and codes of practice.
Regulatory requirements may include:
Export Control Act
federal, state and territory regulations regarding meat processing
hygiene and sanitation requirements
relevant Australian Standards
relevant regulations.
Hygiene requirements may include
relevant government regulations
workplace requirements.
Communication skills may include
applying numeracy skills to workplace requirements
listening and understanding
reading and interpreting workplace-related documentation
sharing information
speaking clearly and directly
working with diverse individuals and groups.
Mathematical skills and tasks relate to own work and work area problem-solving and may include:
accurate recording of time, date, weight and quantity in standard formats and proformas
interpreting and drawing conclusions from routine charts, bar graphs, and pie charts.
Explanations may:
be completed with the assistance of others
be directly related to own work and work area problem-solving
be in everyday workplace language and include mathematical language and commonly used technical terms
be presented in writing using standard formats or proformas, diagrams, symbols and charts
be presented orally
demonstrate understanding as a result of listening and observing
include information from several sources.
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.
Workplace requirements may include:
enterprise-specific procedures
OH&S requirements
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
OH&S requirements may include:
enterprise OH&S policies, procedures and programs
OH&S legal requirements
Personal Protective Equipment (PPE) which may include:
coats and aprons
ear plugs or muffs
eye and facial protection
head-wear
lifting assistance
protective boot covers
protective hand and arm covering
protective head and hair covering
uniforms
waterproof clothing
work, safety or waterproof footwear
requirements set out in standards and codes of practice.
Regulatory requirements may include:
Export Control Act
federal, state and territory regulations regarding meat processing
hygiene and sanitation requirements
relevant Australian Standards
relevant regulations.
Hygiene requirements may include
relevant government regulations
workplace requirements.
Communication skills may include
applying numeracy skills to workplace requirements
listening and understanding
reading and interpreting workplace-related documentation
sharing information
speaking clearly and directly
working with diverse individuals and groups.
Mathematical skills and tasks relate to own work and work area problem-solving and may include:
accurate recording of time, date, weight and quantity in standard formats and proformas
interpreting and drawing conclusions from routine charts, bar graphs, and pie charts.
Explanations may:
be completed with the assistance of others
be directly related to own work and work area problem-solving
be in everyday workplace language and include mathematical language and commonly used technical terms
be presented in writing using standard formats or proformas, diagrams, symbols and charts
be presented orally
demonstrate understanding as a result of listening and observing
include information from several sources.
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.
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 must be demonstrated over time and under typical operating conditions for the enterprise.
Context of, and specific resources for assessment
Assessment must occur in the workplace under normal production conditions.
Resources include:
bar and coder system
labels
manufacturer's requirements
printer and accessories
workplace environment
workplace procedures.
Method of assessment
Recommended methods of assessment include:
workplace demonstration
quiz
question and answer
observation of performance over time.
Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, 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.
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.
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 must be demonstrated over time and under typical operating conditions for the enterprise.
Context of, and specific resources for assessment
Assessment must occur in the workplace under normal production conditions.
Resources include:
bar and coder system
labels
manufacturer's requirements
printer and accessories
workplace environment
workplace procedures.
Method of assessment
Recommended methods of assessment include:
workplace demonstration
quiz
question and answer
observation of performance over time.
Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, 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.
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BAY17 | AMPS203 | Operate bar and coder systems | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D606 | MTM30911 | Certificate III in Meat Processing (Smallgoods - General) | Qualification |
| D607 | MTM31011 | Certificate III in Meat Processing (Smallgoods - Manufacture) | Qualification |
| D596 | MTM20211 | Certificate II in Meat Processing (Smallgoods) | Qualification |