Unit of competency Outline

Date retreived
22/07/2026 3:30 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.

Slice product using simple machinery

Slice product using simple machinery

Unit of competency
National Code
AMPSMA201
State Code
ODP01
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
28/10/2021
View on TGA
State Implementation and Classification
Approved Date
13/04/2022
Field of Education
110105 - Butchery
Original Release Date
13/04/2022
Nominal Hours
20
Description
This unit of competency describes the skills and knowledge required to set up, load, clean and operate manually set and adjusted slicing equipment.This unit applies to individuals who work in a smallgoods manufacturing establishment, smallgoods retailers, delicatessens, supermarkets, retail butchers or other cross sector work settings where slicing equipment is used. This unit applies to operators of hand slicers, small automatic slicers and retail butcher shop slicers. It is not applicable for operators of large-scale production slicing machinery.This unit applies to individuals who undertake routine tasks under supervision and who are responsible for operating manually set and adjusted slicing equipment, exercise limited autonomy and have some accountability for their own work All work must be carried out to comply with workplace procedures, according to state/territory health and safety, environmental 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 slicing
  • 1.1 Select and fit personal protective equipment including cut proof glove and meat grip
  • 1.2 Confirm product to be sliced and required slicing specifications, quantity or weight
  • 1.3 Set up equipment and accessories according to product specifications
  • 1.4 Clean equipment and machinery according to hygiene requirements
  • 1.5 Conduct pre-start checks of equipment and rectify or report faults according to workplace procedures
  • 1.6 Prepare product for slicing and identify and action out-of-specification product
2. Operate slicing equipment
  • 2.1 Operate equipment to maximise production of sliced products while maintaining user safety according to manufacturer specifications, without modifying equipment
  • 2.2 Adjust equipment and accessory settings for product change over as required
  • 2.3 Sharpen or replace slicing blades as required, according to workplace procedures
  • 2.4 Identify, rectify or report equipment malfunctions or faults according to workplace procedures
  • 2.5 Clear obstructions from the slicer according to health and safety requirements
  • 2.6 Identify and rectify product related problems according to workplace requirements
  • 2.7 Remove sliced product from equipment according to workplace health and safety requirements
3. Weigh and package products
  • 3.1 Check and/or recalibrate weight measuring equipment according to manufacturer and regulatory requirements
  • 3.2 Confirm sliced product dimensions and quality according to workplace procedures
  • 3.3 Weigh, package and label products according to product hygiene, quality assurance and customer requirements
4. Shut down slicing equipment
  • 4.1 Shut down slicing equipment according to workplace and regulatory hygiene requirements
  • 4.2 Identify and report faults and maintenance requirements
  • 4.3 Maintain workplace records in appropriate format
No information
No information
Replaces
State Code National Code Title Type
BAY14 AMPS207 Slice product using simple machinery Unit of competency