Unit of competency Outline
Date retreived
23/07/2026 7:28 AM AWST
23/07/2026 7:28 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.
Vacuum pack product in a retail operation
Vacuum pack product in a retail operation
Unit of competency
National Code
MTMR208A
MTMR208A
State Code
W6791
W6791
TGA Status
Deleted
Deleted
DTWD Status
Deleted
Deleted
State Implementation and Classification
Approved Date
04/09/2008
Field of Education
030307 - Food Processing Technology
Original Release Date
04/09/2008
Nominal Hours
80
Description
This unit covers the skills and knowledge required to pack meat product using vacuum packaging in a retail operation.
Notes
Elements and Performance Criteria
1. Prepare product for packaging
- 1.1. Product is prepared for vacuum packaging to required specifications.
2. Select packaging
- 2.1. Appropriately sized bag is selected for product.
- 2.2. Product is arranged on appropriate container.
3. Set machine requirements
- 3.1. Requirements in preparation for start-up of vacuum packing machine are completed to workplace requirements.
- 3.2. Machine requirements are set correctly.
- 3.3. Start-up procedures are followed according to workplace requirements.
- 3.4. Packing materials are attached and changed according to workplace requirements and product specification.
- 3.5. Bagged meat is placed on the vacuum packing machine or in the formed pockets as appropriate.
- 3.6. Open ends of bags are placed flat across the sealing bar or meat contained in pockets as appropriate.
- 3.7. Occupational Health and Safety (OH&S), hygiene and sanitation requirements are followed.
4. Operate machinery
- 4.1. Vacuum packaging machine is operated correctly in accordance with workplace requirements.
- 4.2. A variety of products are vacuum packed to customer specifications, and hygiene and sanitation, OH&S and Quality Assurance (QA) requirements, at a speed appropriate for production requirements.
- 4.3. Bagged cuts are left to drain.
- 4.4. Shut-down procedures are performed to workplace, OH&S, and hygiene and sanitation requirements.
5. Ensure quality of packaging and product
- 5.1. Bagged cuts are inspected for leaks and other defects.
- 5.2. Corrective action is taken when leaks and defects are identified according to workplace requirements.
RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Workplace requirements may include:
enterprise-specific procedures
OH&S requirements
QA requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements.
OH&S requirements may include:
enterprise OH&S policies, procedures and programs
OH&S legal requirements
Personal Protective Equipment (PPE) which may include:
coats and aprons
head-wear
lifting assistance
protective boot covers
uniforms
work, safety or waterproof footwear
requirements set out in standards and codes of practice.
Hygiene and sanitation requirements may include:
relevant government regulations
workplace requirements.
Explanations may:
be completed with the assistance of others
be directly related to own work and work area problem-solving
be in everyday workplace language and include mathematical language and commonly used technical terms
be presented in writing using standard formats or proformas, diagrams, symbols and charts
be presented orally
include information from several sources.
Regulatoryrequirements may include:
Export Control Act
federal, state and territory regulations regarding meat processing
hygiene and sanitation requirements
relevant Australian Standards.
Mathematical skills may include:
accurate recording of temperature, time, volume, weight and quantity in standard formats or proformas
interpreting and drawing conclusions from routine charts, bar graphs and pie charts
operations involving percentages, comparisons and variations
reading and interpreting analogue and digital measures including clocks, scales, pressure gauges, thermometers, cash registers
routine estimations and calculations using a range of specified formula and procedures.
Communications skills may include:
applying numeracy skills to workplace requirements
listening and understanding
reading and interpreting workplace-related documentation
sharing information
speaking clearly and directly
working with diverse individuals and groups.
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Workplace requirements may include:
enterprise-specific procedures
OH&S requirements
QA requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements.
OH&S requirements may include:
enterprise OH&S policies, procedures and programs
OH&S legal requirements
Personal Protective Equipment (PPE) which may include:
coats and aprons
head-wear
lifting assistance
protective boot covers
uniforms
work, safety or waterproof footwear
requirements set out in standards and codes of practice.
Hygiene and sanitation requirements may include:
relevant government regulations
workplace requirements.
Explanations may:
be completed with the assistance of others
be directly related to own work and work area problem-solving
be in everyday workplace language and include mathematical language and commonly used technical terms
be presented in writing using standard formats or proformas, diagrams, symbols and charts
be presented orally
include information from several sources.
Regulatoryrequirements may include:
Export Control Act
federal, state and territory regulations regarding meat processing
hygiene and sanitation requirements
relevant Australian Standards.
Mathematical skills may include:
accurate recording of temperature, time, volume, weight and quantity in standard formats or proformas
interpreting and drawing conclusions from routine charts, bar graphs and pie charts
operations involving percentages, comparisons and variations
reading and interpreting analogue and digital measures including clocks, scales, pressure gauges, thermometers, cash registers
routine estimations and calculations using a range of specified formula and procedures.
Communications skills may include:
applying numeracy skills to workplace requirements
listening and understanding
reading and interpreting workplace-related documentation
sharing information
speaking clearly and directly
working with diverse individuals and groups.
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment
The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time.
These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence.
Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence.
All assessment must be conducted against Australian meat industry standards and regulations.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Competency must be demonstrated over time and under typical operating conditions for the enterprise.
Context of, and specific resources for assessment
Assessment must occur in the workplace under normal enterprise conditions or in a simulated environment.
Method of assessment
Recommended methods of assessment include:
quiz of underpinning knowledge
simulation
verified work log or diary
workplace project
workplace referee or third-party report of performance over time.
Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role.
Guidance information for assessment
A current list of resources for this unit of competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment
The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time.
These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence.
Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence.
All assessment must be conducted against Australian meat industry standards and regulations.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Competency must be demonstrated over time and under typical operating conditions for the enterprise.
Context of, and specific resources for assessment
Assessment must occur in the workplace under normal enterprise conditions or in a simulated environment.
Method of assessment
Recommended methods of assessment include:
quiz of underpinning knowledge
simulation
verified work log or diary
workplace project
workplace referee or third-party report of performance over time.
Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role.
Guidance information for assessment
A current list of resources for this unit of competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| E1659 | MTMPSR201A | Vacuum pack product | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| D9055 | MTMR208B | Vacuum pack product in a retail operation | Unit of competency |
