Unit of competency Outline
Date retreived
22/07/2026 12:53 PM AWST
22/07/2026 12:53 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.
Vacuum pack products in a retail operation
Vacuum pack products in a retail operation
Unit of competency
National Code
AMPR206
AMPR206
State Code
AVW65
AVW65
TGA Status
Current
Current
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
03/05/2016
Field of Education
030307 - Food Processing Technology
Original Release Date
03/05/2016
Nominal Hours
80
Description
This unit describes the skills and knowledge required to pack meat products using vacuum packaging in a retail operation.This unit is applicable to workers in meat retail operations.All training must be conducted in accordance with Australian meat industry standards and regulations.All work should be carried out to comply with workplace and hygiene requirements.This unit applies to individuals who work under general supervision, exercise limited autonomy and have some responsibility for their own work.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Prepare product for packaging
- 1.1 Prepare product for vacuum packaging to required specifications
2. Select packaging
- 2.1 Select appropriately sized bag for product
- 2.2 Arrange product on appropriate container
3. Set machine requirements
- 3.1 Complete requirements in preparation for start-up of vacuum packing machine to workplace requirements
- 3.2 Set machine requirements correctly
- 3.3 Follow start-up procedures according to workplace requirements
- 3.4 Attach and change packing materials according to workplace requirements and product specification
- 3.5 Place bagged meat on the vacuum packing machine or in the formed pockets as appropriate
- 3.6 Place open ends of bags flat across the sealing bar or meat contained in pockets as appropriate
- 3.7 Follow workplace health and safety and hygiene and sanitation requirements
4. Operate machinery
- 4.1 Operate vacuum packaging machine in accordance with workplace requirements
- 4.2 Vacuum pack a variety of products to customer specifications, hygiene and sanitation, workplace health and safety and Quality Assurance (QA) requirements, at a speed appropriate for production requirements
- 4.3 Drain bagged cuts
- 4.4 Perform shut-down procedures to workplace, workplace health and safety, and hygiene and sanitation requirements
5. Ensure quality of packaging and product
- 5.1 Inspect bagged cuts for leaks and other defects
- 5.2 Take corrective action when leaks and defects are identified according to workplace requirements
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| D9055 | MTMR208B | Vacuum pack product in a retail operation | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| BDI4 | AMP20116 | Certificate II in Meat Processing (Food Services) | Qualification |
| BDP6 | AMP20117 | Certificate II in Meat Processing (Food Services) | Qualification |
| AYV7 | AMP20415 | Certificate II in Meat Processing (Meat Retailing) | Qualification |
| AYV3 | AMP30815 | Certificate III in Meat Processing (Retail Butcher) | Qualification |
| BTT4 | AMP20426 | Certificate II in Meat Retailing | Qualification |