Unit of competency Outline

Date retreived
22/07/2026 12:54 PM AWST

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Supervise meat packing operation

Supervise meat packing operation

Unit of competency
National Code
AMPPKG302
State Code
OFA38
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
24/01/2023
View on TGA
State Implementation and Classification
Approved Date
21/06/2023
Field of Education
089901 - Purchasing, Warehousing And Distribution
Original Release Date
21/06/2023
Nominal Hours
35
Description
This unit describes the skills and knowledge required to oversee and supervise the packing of meat products according to regulatory, workplace and customer requirements.This unit applies to 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 must be carried out to comply with workplace procedures, according to state/territory health and safety, food and meat safety regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Check and prepare packing area
  • 1.1 Identify health, safety and food safety hazards in packing area, and control associated risks
  • 1.2 Wear appropriate personal protective equipment (PPE) and clothing, and ensure correct fit
  • 1.3 Ensure required packaging materials are correctly selected and in place
  • 1.4 Ensure team members are in allocated positions and prepared
  • 1.5 Ensure team members have access to work instructions and standard operating procedures (SOPs)
2. Check product instructions and specifications prior to operation
  • 2.1 Check product instructions and specifications are correct for customer
  • 2.2 Ensure product specifications are clearly identified
  • 2.3 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 adjust where required
  • 3.3 Monitor workplace health and safety requirements and adjust 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 adjust 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, quality and accuracy of team members' work, and provide additional guidance and support where required
  • 4.3 Ensure new staff receive additional support where required
  • 4.4 Provide clear instructions, advice and feedback
No information
No information
Replaces
State Code National Code Title Type
BAY52 AMPA3116 Supervise meat packing operation Unit of competency
State Code National Code Title Type
BIZ5 AMP30622 Certificate III in Meat Processing Qualification