Unit of competency Outline

Information current as of
12/09/2026 9:14 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.

Pack meat and meat products

Pack meat and meat products

Unit of competency
National Code
AMPPKG204
State Code
OFI47
TGA Status
Current
DTWD Status
Pending
Current Release Number
2.00
Current Release Date
10/09/2026
View on TGA
State Implementation and Classification
Approved Date
Original Release Date
02/02/2026
Nominal Hours
Field of Education
030307 - Food Processing Technology
Description
This unit describes the skills and knowledge required to pack meat and meat products, in accordance with regulatory, workplace and customer requirements.This unit applies to individuals who work under general supervision in meat processing premises.All work must be carried out to comply with workplace procedures, according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.Mandatory workplace requirements apply to the assessment of this unit.No licensing, legislative or certification requirements apply to this unit at the time of publication.
General notes
N/A
Elements and Performance Criteria
1. Prepare for packing
  • 1.1 Identify work instruction and customer requirements for packing meat products
  • 1.2 Identify workplace health and safety requirements for task, including personal protective equipment
  • 1.3 Identify food safety hazards associated with packing meat and meat products, and control the associated risks using preventative measures
  • 1.4 Prepare equipment, cartons and consumables for packing
2. Pack products
  • 2.1 Pack meat products following workplace requirements, workplace health and safety requirements and food safety requirements
  • 2.2 Select product to be packed and check for defects following customer and workplace requirements
  • 2.3 Maintain stocks of cartons and consumables
  • 2.4 Monitor packing process and take corrective action if product or packaging is out-of-specification
  • 2.5 Weigh product according to workplace requirements, where required
  • 2.6 Identify packed product following workplace requirements
  • 2.7 Use safe manual handling techniques when moving heavy weights
No information
No information
Replaces
State Code National Code Title Type
BBA19 AMPA2071 Pack meat products Unit of competency
State Code National Code Title Type
BTT3 AMP20126 Certificate II in Meat Processing Qualification