Unit of competency Outline
Date retreived
22/07/2026 3:29 PM AWST
22/07/2026 3:29 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.
Package product using thermoform process
Package product using thermoform process
Unit of competency
National Code
MTMS205C
MTMS205C
State Code
D9085
D9085
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
Field of Education
030717 - Plant And Machine Operations
Original Release Date
Nominal Hours
40
Description
This unit covers the skills and knowledge required to package processed meat products using a thermoform process.
Notes
Elements and Performance Criteria
1. Set up and adjust thermoforming machinery and materials
- 1.1. Thermoforming machinery and materials are set up for a variety of product specifications according to manufacturer's specifications and workplace, Occupational Health and Safety (OH&S) and hygiene requirements.
- 1.2. Thermoforming machinery and materials are adjusted according to manufacturer's specifications and workplace, OH&S and hygiene requirements.
2. Set up requirements for packaging
- 2.1. Requirements for packaging are set up to workplace, OH&S, and hygiene and sanitation requirements.
3. Operate thermoforming machinery
- 3.1. Thermoforming machinery is operated to throughput requirements for a variety of products according to manufacturer's specifications and workplace, OH&S and hygiene requirements.
4. Change dates
- 4.1. Dates on the date coder are changed according to manufacturer's specifications and workplace, OH&S and hygiene requirements.
5. Clean machinery and materials
- 5.1. Machinery and accessories are cleaned according to manufacturer's specifications and workplace, OH&S and hygiene requirements.
6. Monitor and identify faulty product and packaging
- 6.1. Faulty product and packaging is identified according to workplace requirements
7. Report and/or fix operating problems on thermoforming equipment and auxiliaries
- 7.1. Operating problems on thermoforming equipment and auxiliaries are reported and/or fixed according to workplace requirements.
8. Perform gas flushing
- 8.1. Gas flushing is performed according to workplace requirements.
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.
Workplace requirements may include:
enterprise-specific procedures
OH&S requirements
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
performance of the task to production requirements
work instructions.
OH&S requirements may include:
enterprise OH&S policies, procedures and programs
OH&S legal requirements
Personal Protective Equipment (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.
Hygiene requirements may include:
relevant government regulations
workplace requirements.
Requirements for packaging may include:
cartons
film
labels
plastic containers.
Communication skills may include:
communicating with diverse individuals and groups
listening and understanding
reading and interpreting workplace-related documentation
speaking clearly and directly.
Mathematical skills may include:
accurate recording of temperature, time, volume, weight and quantity in standard formats and proformas
interpreting and drawing conclusions from routine charts, bar graphs, pie charts, etc
reading and interpreting analogue and digital measures including scales, pressure gauges, thermometers
routine estimations and calculations using a range of specified formulas and procedures.
Explanations may be:
completed with the assistance of others
directly related to own work and work area problem-solving
in everyday workplace language and include mathematical language and commonly used technical terms
presented in writing using standard formats or proformas and symbols
presented orally.
Regulatory requirements may include:
Export Control Act
federal and state 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.
Workplace requirements may include:
enterprise-specific procedures
OH&S requirements
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
performance of the task to production requirements
work instructions.
OH&S requirements may include:
enterprise OH&S policies, procedures and programs
OH&S legal requirements
Personal Protective Equipment (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.
Hygiene requirements may include:
relevant government regulations
workplace requirements.
Requirements for packaging may include:
cartons
film
labels
plastic containers.
Communication skills may include:
communicating with diverse individuals and groups
listening and understanding
reading and interpreting workplace-related documentation
speaking clearly and directly.
Mathematical skills may include:
accurate recording of temperature, time, volume, weight and quantity in standard formats and proformas
interpreting and drawing conclusions from routine charts, bar graphs, pie charts, etc
reading and interpreting analogue and digital measures including scales, pressure gauges, thermometers
routine estimations and calculations using a range of specified formulas and procedures.
Explanations may be:
completed with the assistance of others
directly related to own work and work area problem-solving
in everyday workplace language and include mathematical language and commonly used technical terms
presented in writing using standard formats or proformas and symbols
presented orally.
Regulatory requirements may include:
Export Control Act
federal and state 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 conditions for the enterprise.
Context of, and specific resources for assessment
Assessment must occur in the workplace under normal production conditions.
Resources may include:
specifications for at least two products
manufacturer's requirements
thermoforming equipment and materials which are compliant with safety requirements and workplace procedures
workplace environment.
Method of assessment
Recommended methods of assessment are:
demonstration
quiz, question and answer
observation 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 conditions for the enterprise.
Context of, and specific resources for assessment
Assessment must occur in the workplace under normal production conditions.
Resources may include:
specifications for at least two products
manufacturer's requirements
thermoforming equipment and materials which are compliant with safety requirements and workplace procedures
workplace environment.
Method of assessment
Recommended methods of assessment are:
demonstration
quiz, question and answer
observation 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 |
|---|---|---|---|
| BAY18 | AMPS201 | Package product using thermoform process | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D606 | MTM30911 | Certificate III in Meat Processing (Smallgoods - General) | Qualification |
| D607 | MTM31011 | Certificate III in Meat Processing (Smallgoods - Manufacture) | Qualification |
| D596 | MTM20211 | Certificate II in Meat Processing (Smallgoods) | Qualification |