This unit describes the skills and knowledge required to pack meat products in accordance with regulatory, workplace and customer requirements. It is applicable to workers in a registered meat processing premises such as an abattoir (slaughter floor, offal room, tripe room, boning room), food service operations, wholesale butchery, game meat processing establishment or pet food premises.

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 accountability for their own work.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

This unit must be delivered and assessed in the context of Australian meat processing standards and regulations.

Unit details

Study level:
Vocational and further education (TAFE)
Unit code:


Assessment tasks will be designed to reinforce and extend knowledge and skill competence within set and controlled parameters in accordance with each competency unit's learning outcomes and performance criteria requirements, including work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines. Students will be expected to demonstrate the following required skills: - demonstrate the inspection and selection of meat products prior to packaging ; - select and blend meat cuts and trimmings to meet customer specifications (where appropriate); - pack and arrange product to workplace, customer and regulatory requirements; - accurately weigh a variety of products; - inspect packaging for defects and take appropriate action; - comply with workplace health and safety requirements for packing including safe handling, and; - use communication skills relevant to work instructions.Students will also be expected to demonstrate the following knowledge: - how a variety of products may need to be arranged for packing; - relevant labelling requirements; - requirements for inspection and grading of meat prior to packaging and the action to be taken if meat is outside specifications; - packaging requirements for the range of meat products to be packaged, and; - workplace, customer and regulatory requirements related to packing products.

Where to next?

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