Unit of competency Outline

Information current as of
14/09/2026 5:19 AM AWST

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Vacuum pack product

Vacuum pack product

Unit of competency
National Code
AMPPKG209
State Code
OFI59
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 products using vacuum packaging equipment.This unit applies to individuals who work under general supervision to pack meat and meat products in boning rooms, offal rooms, smallgoods plants, wholesalers and food services operations. It is not applicable to small scale vacuum packaging in retail operations.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 work
  • 1.1 Identify work instruction for vacuum packaging
  • 1.2 Identify workplace health and safety requirements for task, including personal protective equipment
  • 1.3 Identify hygiene and sanitation requirements for task
  • 1.4 Select and prepare appropriately sized bags and/or containers, where required
  • 1.5 Arrange product in appropriate container
2. Set machine requirements
  • 2.1 Prepare for start-up of vacuum packing machine following workplace requirements
  • 2.2 Set machine requirements
  • 2.3 Follow start-up procedures to workplace requirements
  • 2.4 Attach and change packing materials to workplace requirements and product specification, where required
  • 2.5 Place bagged meat on the vacuum packing machine or in the formed pockets
  • 2.6 Place open ends of bags flat across the sealing bar or meat contained in pockets
  • 2.7 Follow workplace health and safety, hygiene and sanitation requirements
3. Operate machinery
  • 3.1 Operate vacuum packaging machine following workplace requirements
  • 3.2 Shrink bags using hot water baths where appropriate
  • 3.3 Drain bagged cuts
  • 3.4 Perform shut-down procedures following workplace requirements
4. Perform routine maintenance
  • 4.1 Change dyes according to workplace requirements
  • 4.2 Take corrective action when leaks and defects are identified, according to workplace requirements
  • 4.3 Change plates as required
5. Check quality of packaging and product
  • 5.1 Inspect bagged cuts for leaks and other defects
  • 5.2 Place bagged cuts in cartons following specifications, where required
No information
No information
Replaces
State Code National Code Title Type
BAX88 AMPX207 Vacuum pack product Unit of competency
State Code National Code Title Type
BTT3 AMP20126 Certificate II in Meat Processing Qualification