Assessor Resource

AHCBEK305
Extract honey

Assessment tool

Version 1.0
Issue Date: April 2024


This unit of competency describes the skills and knowledge required to operate honey extraction equipment safely to extract honey fit for human consumption. The work may be carried out in a mobile processing facility or a purpose built fixed facility.

This unit applies to beekeepers who take responsibility for their own work and for the quality of the work of others. They use discretion and judgement in the selection, allocation and use of available resources.

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

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Prepare to extract honey

1.1 Select, check and use suitable personal protective equipment (PPE)

1.2 Identify work health and safety hazards and take action to minimise risks to self and others

1.3 Check all equipment is clean, dry, sanitised and serviceable

1.4 Observe personal hygiene requirements including washed hands and wearing of clean clothing

2. Extract honey

2.1 Comply with Quality Assurance (QA) and food safety requirements throughout the process of extracting honey

2.2 Inspect frames visually for areas of brood and, if found, uncap frames by hand to avoid brood

2.3 Warm combs where required to assist the extraction process

2.4 Uncap cells using a hand knife or machine, avoiding damage to cells and frames

2.5 Place frames in the extraction unit and operate the unit

3. Handle extracted honey

3.1 Heat the extracted honey up to 30oC, if necessary, to assist in removing wax, air bubbles, pollen and bees

3.2 Check moisture content of honey and take action to maintain appropriate moisture as required

3.3 Take action to reduce risk of fermentation of honey

4. Store honey

4.1 Store cleaned honey in containers to meet health regulations and customer requirements

4.2 Take a reference sample of honey, label and store

4.3Clean, dry and sanitise all equipment

The candidate must be assessed on their ability to integrate and apply the performance requirements of this unit in a workplace setting. Performance must be demonstrated consistently over time and in a suitable range of contexts.

The candidate must provide evidence that they can:

correctly wear appropriate personal protective equipment (PPE)

Identify hazards and use equipment safely

distinguish between honey cells and brood cells

extract honey in compliance with Quality Assurance (QA) and food safety requirements

sample honey to meet Quality Assurance and food safety requirements

store extracted honey to reduce the risk of spoilage.

The candidate must demonstrate knowledge of:

principles and practices of honey extraction

biosecurity protocols for honey extraction and movement

equipment and its maintenance requirements

food safety systems and requirements

quality assurance requirements designed for the honey industry

the effect of heat and extraction processes on honey.

Assessors must satisfy current standards for RTOs.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Prepare to extract honey

1.1 Select, check and use suitable personal protective equipment (PPE)

1.2 Identify work health and safety hazards and take action to minimise risks to self and others

1.3 Check all equipment is clean, dry, sanitised and serviceable

1.4 Observe personal hygiene requirements including washed hands and wearing of clean clothing

2. Extract honey

2.1 Comply with Quality Assurance (QA) and food safety requirements throughout the process of extracting honey

2.2 Inspect frames visually for areas of brood and, if found, uncap frames by hand to avoid brood

2.3 Warm combs where required to assist the extraction process

2.4 Uncap cells using a hand knife or machine, avoiding damage to cells and frames

2.5 Place frames in the extraction unit and operate the unit

3. Handle extracted honey

3.1 Heat the extracted honey up to 30oC, if necessary, to assist in removing wax, air bubbles, pollen and bees

3.2 Check moisture content of honey and take action to maintain appropriate moisture as required

3.3 Take action to reduce risk of fermentation of honey

4. Store honey

4.1 Store cleaned honey in containers to meet health regulations and customer requirements

4.2 Take a reference sample of honey, label and store

4.3Clean, dry and sanitise all equipment

The candidate must be assessed on their ability to integrate and apply the performance requirements of this unit in a workplace setting. Performance must be demonstrated consistently over time and in a suitable range of contexts.

The candidate must provide evidence that they can:

correctly wear appropriate personal protective equipment (PPE)

Identify hazards and use equipment safely

distinguish between honey cells and brood cells

extract honey in compliance with Quality Assurance (QA) and food safety requirements

sample honey to meet Quality Assurance and food safety requirements

store extracted honey to reduce the risk of spoilage.

The candidate must demonstrate knowledge of:

principles and practices of honey extraction

biosecurity protocols for honey extraction and movement

equipment and its maintenance requirements

food safety systems and requirements

quality assurance requirements designed for the honey industry

the effect of heat and extraction processes on honey.

Assessors must satisfy current standards for RTOs.
Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Select, check and use suitable personal protective equipment (PPE) 
Identify work health and safety hazards and take action to minimise risks to self and others 
Check all equipment is clean, dry, sanitised and serviceable 
Observe personal hygiene requirements including washed hands and wearing of clean clothing 
Comply with Quality Assurance (QA) and food safety requirements throughout the process of extracting honey 
Inspect frames visually for areas of brood and, if found, uncap frames by hand to avoid brood 
Warm combs where required to assist the extraction process 
Uncap cells using a hand knife or machine, avoiding damage to cells and frames 
Place frames in the extraction unit and operate the unit 
Heat the extracted honey up to 30oC, if necessary, to assist in removing wax, air bubbles, pollen and bees 
Check moisture content of honey and take action to maintain appropriate moisture as required 
Take action to reduce risk of fermentation of honey 
Store cleaned honey in containers to meet health regulations and customer requirements 
Take a reference sample of honey, label and store 
Clean, dry and sanitise all equipment 

Forms

Assessment Cover Sheet

AHCBEK305 - Extract honey
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

AHCBEK305 - Extract honey

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: