Unit of competency Outline

Date retreived
23/07/2026 9:36 PM AWST

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Supervise meat packing operation

Supervise meat packing operation

Unit of competency
National Code
AMPA3116
State Code
BAY52
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
04/08/2016
View on TGA
State Implementation and Classification
Approved Date
13/12/2016
Field of Education
089901 - Purchasing, Warehousing And Distribution
Original Release Date
13/12/2016
Nominal Hours
35
Description
This unit describes the skills and knowledge required to oversee and supervise the packing of meat products in accordance with regulatory, workplace and customer requirements.This unit is applicable for supervisors and team leaders on slaughter floors (where meat is packed), boning rooms, offal rooms, tripe rooms, pet food premises and food service operations.All work should be carried out to comply with workplace procedures, customer requirements and product specifications.This unit applies to individuals who work under broad direction and take responsibility for their own work including limited responsibility for the work of others. They provide and communicate solutions to a range of predictable problems.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.This unit must be delivered and assessed in the context of Australian meat processing standards and regulations.
Notes
Elements and Performance Criteria
1. Check and prepare packing area
  • 1.1 Check packing area for hygiene and operational requirements prior to commencing work, in accordance with workplace and regulatory requirements
  • 1.2 Ensure required packaging materials are correctly selected and are in place
  • 1.3 Ensure team members are in allocated positions and prepared
2. Check product instructions and specifications prior to operation
  • 2.1 Ensure product specifications are clearly identified
  • 2.2 Ensure packers are aware of packing specifications
3. Oversee packing process
  • 3.1 Check packaging for defects and take corrective action where necessary
  • 3.2 Monitor production speed and make adjustments where required
  • 3.3 Monitor workplace health and safety requirements and make adjustments where required
  • 3.4 Regularly check packaged product against customer and workplace specifications and take corrective action where necessary
  • 3.5 Regularly check labelling for accuracy and positioning and make adjustments where required
  • 3.6 Ensure out of specification products are handled according to workplace requirements
4. Provide support to team members
  • 4.1 Provide guidance and support to individual team members where necessary
  • 4.2 Monitor speed and accuracy of team members and provide additional guidance and support where necessary
  • 4.3 Ensure new staff receive additional support where required
  • 4.4 Use communication skills to give clear instructions and advice
No information
No information
Replaced By
State Code National Code Title Type
OFA38 AMPPKG302 Supervise meat packing operation Unit of competency