Unit of competency Outline

Date retreived
22/07/2026 10:32 AM AWST

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Package prepared foodstuffs

Package prepared foodstuffs

Unit of competency
National Code
SITHCCC026
State Code
OEA46
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
10/06/2022
View on TGA
State Implementation and Classification
Approved Date
18/10/2022
Field of Education
030307 - Food Processing Technology
Original Release Date
18/10/2022
Nominal Hours
6
Description
This unit describes the performance outcomes, skills and knowledge required to package and label prepared foodstuffs for storage and transportation. It requires the ability to check the quality of food and select correct packaging materials.The unit applies to operational personnel in hospitality and catering organisations that prepare, package and label food. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in-flight and other transport caterers, and event and function caterers.It applies to individuals who work with very little independence and under close supervision. They follow predefined organisational procedures and report any discrepancies to a higher-level staff member for action. The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Select food and packaging materials.
  • 1.1. Check and select food that meets quality requirements for packaging.
  • 1.2. Refer problems with food quality to a higher level staff member for action.
  • 1.3. Select packaging materials appropriate for specific foods, storage or transport requirements and organisational procedures.
2. Package and label foods.
  • 2.1. Package food items usingappropriate packaging according to organisational specifications and food safety procedures.
  • 2.2. Label foods according to labelling guidelines and specifications.
  • 2.3. Ensure that food items are not contaminated during packaging process.
  • 2.4. Adhere to food safetyenvironmental requirementsfor food packaging area.
3. Complete work process.
  • 3.1. Restore work area to original condition according to organisational procedures and environmental requirements.
  • 3.2. Identify and report on unsafe or faulty equipment or materials, or rectify according to level of individual responsibility.
  • 3.3. Store surplus food items in appropriateenvironmental conditions.
No information
No information
Replaces
State Code National Code Title Type
AWS10 SITHCCC004 Package prepared foodstuffs Unit of competency