Unit of competency Outline
Date retreived
23/07/2026 7:38 AM AWST
23/07/2026 7:38 AM 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.
Seal bung
Seal bung
Unit of competency
National Code
MTMP3009B
MTMP3009B
State Code
W6678
W6678
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
18/08/2009
Field of Education
110105 - Butchery
Original Release Date
18/08/2009
Nominal Hours
20
Description
This unit covers the skills and knowledge required to manually, or with the aid of a machine, seal the bung.
Notes
Elements and Performance Criteria
1. Prepare equipment and materials
- 1.1. Materials are selected and prepared for the procedure according to workplace standards.
- 1.2. Equipment and materials are cleaned to workplace requirements.
- 1.3. Machinery or equipment, if used, is checked and maintained in accordance with workplace requirements.
2. Seal the bung
- 2.1. Purpose and importance of sealing the bung is explained.
- 2.2. Bung is sealed in accordance with workplace requirements.
- 2.3. Sources of contamination and cross-contamination are identified and contamination minimised.
- 2.4. Occupational Health and Safety (OH&S) requirements are identified and met.
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| E1721 | MTMP3009A | Seal bung | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| D8912 | MTMP3009C | Seal bung | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| W310 | MTM30507 | Certificate III in Meat Processing (Slaughtering) | Qualification |