Elements and Performance Criteria

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.
Requirements may include appropriate:
microbiological condition
portion size
quality
shelf life.
Packaging materials may include:
aseptic packaging
cartons
metal or plastic trays
plastic cling wrap
plastic or foil containers
polystyrene foam
recyclable packaging materials.
Appropriate packaging may be:
aseptically treated
capable of protecting food from damage
environmentally appropriate
noncontaminating
of appropriate dimensions for selected food
stackable and transportable
visually appropriate to functional need.
Label specifications may involve:
guidelines and specifications determined by:
ANZFS Code
local, state or territory regulations
the organisation.
Environmental requirements relate to:
checking and ensuring temperature control
cleaning and sanitising:
packaging area
packaging equipment
recyclable packaging materials
protecting food from contaminants, including pests and foreign objects.

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

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the ability to:
check the quality and package and label a diverse range of foodstuffs
select and use suitable packaging materials and methods for a range of food types
demonstrate knowledge of:
the environmental requirements for the packaging area
the contents of the organisational food safety procedures and labelling specifications for packaging food
package foodstuffs within commercial time constraints.
Context of and specific resources for assessment
Assessment must ensure use of:
an operational commercial kitchen with the fixtures, large and small equipment and workplace documentation defined in the Assessment
Guidelines; this can be a:
real industry workplace
simulated industry environment such as a training kitchen servicing catering orders
packaging materials and catering equipment
packaging labels
a diverse range of foodstuffs in commercial quantities to be packaged
current commercial label specifications and food safety procedures for packaging food.
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:
direct observation of the individual packaging and labelling foods
inspection of items packaged by the individual
written or oral questioning to assess knowledge of:
environmental requirements for packaging areas
food safety procedures for packaging food
labelling specifications
characteristics and uses of different packaging materials
review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.
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:
BSBSUS201A Participate in environmentally sustainable work practices
BSBWOR202A Organise and complete daily work activities
BSBWOR203B Work effectively with others
SITXFSA201 Participate in safe food handling practices
SITXFSA202 Transport and store food
TLIE1005A Carry out basic workplace calculations.