Unit of competency Outline

Date retreived
23/07/2026 10:29 AM AWST

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Package prepared foodstuffs

Package prepared foodstuffs

Unit of competency
National Code
SITHCCC004
State Code
AWS10
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
03/03/2016
View on TGA
State Implementation and Classification
Approved Date
12/07/2016
Field of Education
030307 - Food Processing Technology
Original Release Date
12/07/2016
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.Food businesses that produce pre-packaged food items must comply with the legal requirements for labelling contained in the Food Standards Australia New Zealand Act and the Australia New Zealand Food Standards Code.
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 using appropriate 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 safety environmental requirements for 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 appropriate environmental conditions.
No information
No information
Replaces
State Code National Code Title Type
WF613 SITHCCC104 Package prepared foodstuffs Unit of competency
Replaced By
State Code National Code Title Type
OEA46 SITHCCC026 Package prepared foodstuffs Unit of competency