Unit of competency Outline
Date retreived
22/07/2026 11:06 PM AWST
22/07/2026 11:06 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 complex slicing and packaging machinery
Operate complex slicing and packaging machinery
Unit of competency
National Code
MTMS311A
MTMS311A
State Code
W6834
W6834
TGA Status
Deleted
Deleted
DTWD Status
Deleted
Deleted
State Implementation and Classification
Approved Date
28/09/2007
Field of Education
030717 - Plant And Machine Operations
Original Release Date
28/09/2007
Nominal Hours
30
Description
This unit covers the skills and knowledge required to operate and control slicing and packaging machinery in smallgoods manufacturing operations.
Notes
Elements and Performance Criteria
1. Set up equipment for operation
- 1.1. Packaging components and consumables, materials and items to be packaged or sliced are confirmed and loaded to meet operating requirements.
- 1.2. Cleaning and maintenance requirements, and status, are identified and confirmed.
- 1.3. Machine components and related attachments are fitted and adjusted to meet operating requirements.
- 1.4. Pre-start checks are carried out as required by workplace requirements.
- 1.5. Appropriate Personal Protective Equipment (PPE) is used as provided.
2. Operate slicing and packaging machinery
- 2.1. Process is started and operated according to workplace procedures and product specifications.
- 2.2. Equipment is monitored to identify variation in operating conditions.
- 2.3. Variation in equipment operation is identified and maintenance requirements are reported according to workplace reporting requirements.
- 2.4. Appropriate remedial action is taken to correct any faults in process or product.
- 2.5. Workplace housekeeping standards are met.
- 2.6. Daily production schedule is met.
- 2.7. Workplace records are maintained according to workplace recording requirements.
3. Ensure smooth operation of process
- 3.1. Potential dangers from hazards are identified and actions reflect the required precautions.
- 3.2. Equipment performance is checked and adjusted as required.
- 3.3. Clear and accurate oral communication is used with team members.
- 3.4. Team members are encouraged and supported to work as an effective team.
- 3.5. Safe working procedures are followed at all times.
4. Shut down the process
- 4.1. Appropriate shut-down procedure is identified.
- 4.2. Process is shut-down according to workplace procedures.
- 4.3. Faults and variances outside area of responsibility are reported promptly, clearly and accurately to an appropriate authority.
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.
Machine set up may include:
programming automatic machines to specifications.
Materials may include:
ink materials for data coder
product trays
vacuum packaging film.
Pre-start checks must include:
cleaning checks
machine guards
safety checks.
Workplace requirements may include:
enterprise-specific requirements
OH&S requirements
QA requirements
SOPs
the ability to perform the task to production requirements
work instructions.
Slicing and packaging machinery may include:
data coder
packaging machinery such as vacuum packaging machinery
rail system
slicing machines.
Product may include:
bacon
boneless ham
salamis.
Communication may:
be with people from a range of cultural, social and ethnic backgrounds
involve listening and understanding, speaking clearly and directly
involve reading and interpreting workplace-related communication.
Mathematical skills may include:
collection, estimation, calculation and interpretation of deviations within cycle, internal temperature, humidity, ambient temperature, weights.
OH&S requirements may include:
enterprise OH&S policies, procedures and programs
OH&S legal requirements
PPE which may include:
coats and aprons
ear plugs or muffs
eye and facial protection
head-wear
lifting assistance
mesh aprons
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.
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.
Machine set up may include:
programming automatic machines to specifications.
Materials may include:
ink materials for data coder
product trays
vacuum packaging film.
Pre-start checks must include:
cleaning checks
machine guards
safety checks.
Workplace requirements may include:
enterprise-specific requirements
OH&S requirements
QA requirements
SOPs
the ability to perform the task to production requirements
work instructions.
Slicing and packaging machinery may include:
data coder
packaging machinery such as vacuum packaging machinery
rail system
slicing machines.
Product may include:
bacon
boneless ham
salamis.
Communication may:
be with people from a range of cultural, social and ethnic backgrounds
involve listening and understanding, speaking clearly and directly
involve reading and interpreting workplace-related communication.
Mathematical skills may include:
collection, estimation, calculation and interpretation of deviations within cycle, internal temperature, humidity, ambient temperature, weights.
OH&S requirements may include:
enterprise OH&S policies, procedures and programs
OH&S legal requirements
PPE which may include:
coats and aprons
ear plugs or muffs
eye and facial protection
head-wear
lifting assistance
mesh aprons
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.
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 and production conditions for the enterprise.
Context of, and specific resources for assessment
Assessment must occur in the workplace under normal enterprise or production conditions.
Method of assessment
Recommended methods of assessment include:
workplace demonstration
quiz of underpinning knowledge
workplace project
workplace referee report 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 and production conditions for the enterprise.
Context of, and specific resources for assessment
Assessment must occur in the workplace under normal enterprise or production conditions.
Method of assessment
Recommended methods of assessment include:
workplace demonstration
quiz of underpinning knowledge
workplace project
workplace referee report 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 |
|---|---|---|---|
| D9109 | MTMS311B | Operate complex slicing and packaging machinery | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| W313 | MTM30907 | Certificate III in Meat Processing (Smallgoods - General) | Qualification |