Elements and Performance Criteria

The range of variables places the competency in context and allows for differences between enterprises and workplaces, including practices, knowledge and requirements. The range of variables also provides a focus for assessment and relates to the unit as a whole. The following variables may be present.

Characteristics of packaging:
· type:
· paper and board
· regenerated cellulose
· flexible plastics
· rigid plastics
· laminated
· co-extruded structures
· aluminium
· steel
· glass
· recycled or reused materials:
· tamper proof
· label content
· decoration
· ease of use
· cost effective.

Physical barriers and inertness:
· water vapor transmission rate
· gas transmission rate
· lipid resistance
· chemical inertness.

Closure systems:
· seals:
· heat
· pressure
· adhesive
· crown cap
· plug seal
· wrap:
· shrink
· stretch.

Current legislation:
· food safety standards.
· Australian and international standards.
· State or Territory food labelling and/or packaging requirements.
· importing or exporting country requirements.

Pre-packaging:
· counting
· weighing
· volume dispensing
· retorting
· aesthetic or decorative treatments
· in-pack heat treatment
· chilling
· freezing
· maturation.

Analysis of materials may include consideration of:
· tensile strength
· impact strength
· tear strength
· folding resistance
· light stability
· temperature tolerance
· recylability of wastes
· special equipment requirements.

Each unit of competency has an evidence guide that relates directly to the performance criteria and the range of variables. Its purpose is to guide assessment of the unit in the workplace and/or training program. The following components provide information to assist this purpose.

Underpinning knowledge
The essential knowledge and understanding a person needs to perform work to the required standards include:
· identification of packaging requirements from product specifications.
· purpose and principles of packaging methods
· relationships between packaging methods or processes and other processing operations
· packaging equipment purpose and operation including the operating principles of common packaging equipment such as fill and seal, cartoning, labelling, vacuum sealing, heat shrink wrapping and/or palletising
· stacking or packaging specifications, procedures and operating parameters
· risk of product contamination from incorrect use and/or storage of packaging and packaging consumables.

Practical skills
The essential skills a person needs to perform work to the required standards include:
· locating, interpreting and applying relevant information to determine preferred packaging forms
· processing requirements including quality and legal requirements for packaged product, identification of weight, date codes and other labelling requirements, printing standards and documentation
· identifying OHS hazards, carrying out risk assessment and applying hierarchical controls
· controlling temperature to ensure requirements for packaging materials and/or packaged product are being met
· collecting treating and disposing of waste generated by packaging operations
· determining logistics for the physical movement of packaging materials and packaged product
· giving attention to detail
· solving problems
· developing packaging schedules
· planning
· communicating with stakeholders including customers, work teams and management.

Oral and written workplace communication skills used for:
· reading and interpreting production specifications
· reading and interpreting technical specifications
· preparing technical reports
· reading and interpreting food standards and other technical standards
· preparing detailed procedures and specifications
· compiling reports
· communicating to staff effectively.

Numeracy skills used for:
· calculating production data
· estimating costs
· formulating design criteria
· estimating volume
· recording production data.

Critical aspects of competence
Assessment must confirm the ability to:
· determine the packaging requirements for seafood product and to propose solutions which satisfy the range of technical and regulatory requirements.

Assessment must confirm knowledge of:
· development of packaging parameters from product specifications
· management of food safety requirements
· identifying packaging specifications, control points and operating parameters
· the physical packaging, packing and stacking equipment requirements
· printing, labelling and/or marking requirements
· load-shifting equipment requirements
· relevant protective clothing and/or equipment
· OHS requirements
· developing costings for new packaging methods
· treatments for the disposal of wastes generated by packaging operations.

Interdependent assessment of units
This unit may be assessed after/with:
· No recommendations.

Context of assessment
Assessment may be conducted in the workplace or in a simulated work environment

Method of assessment
Observation of practical exercises in the workplace or in a simulated work environment.

Resources required for assessment
· enterprise product specifications
· packaging and labelling regulations and/or requirements
· food safety and other relevant technical standards
· OHS policy and procedures
· HACCP plan
· enterprise policy relating to the control and disposal of wastes
· access to enterprise expertise in production, engineering and costing
· access to off-site facilities to view alternative packaging processes.