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. Identify and plan appropriate activities | 1.1 Identify workplace approach to producing food and describe in relation to work activity 1.2 Identify individual responsibilities in contributing to producing food 1.3 Identify workplace products, services, operations and customers 1.4 Identify safe work practices relevant to work activity 1.5 Plan and implement activities to meet workplace requirements |
2. Use an appropriate mix of technical skills | 2.1 Prepare machinery, equipment and tools required to conduct work, and use safely and in accordance with work procedures 2.2 Apply technical skills to support food production and supply 2.3 Handle produce in a way that minimises damage 2.4 Maintain temperature of produce at appropriate levels 2.5 Clean, maintain and sort machine and equipment according to manufacturer or workplace specifications 2.6 Apply safe work practices to food production activities 2.7 Conduct housekeeping in work area 2.8 Complete workplace documentation |
3. Contribute to postharvest treatment of produce where required | 3.1 Apply post-harvest treatments where relevant 3.2 Grade and label producewhere relevant 3.3 Deal with waste material produced during post-harvest handling process, according to supervisor instructions |
4. Handle unexpected contingencies | 4.1 Respond to requests that effect work activity courteously, clearly, professionally and efficiently 4.2 Seek assistance with issues relating to work from other staff when required and in a timely manner 4.3 Keep key personnel informed of work progress and provide clear explanations regarding issues 4.4 Identify and report on physical and behavioural hazards |
5. Reflect on procedures used to produce food or plants | 5.1 Reflect on personal performance and discuss possible improvements with supervisor 5.2 Apply improvements to work practice 5.3 Identify possible improvements to food production procedures and discuss with key personnel |
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:
adapt and modify activities depending on differing workplace contexts and environments
apply relevant industrial or legislative requirements
apply technical skills to support food production, including one or more of:
seeding
weeding
hoeing
feeding stock (fish or animals)
packing produce
handle produce safely and according to workplace requirements
follow enterprise requirements for market specification of products
follow relevant food safety, work health and safety and environmental protection procedures and requirements
grade, label and treat produce according to enterprise and customer specifications
identify and use equipment, tools and other technology required to complete workplace tasks
interpret and follow a designated work plan or set of instructions for a job
maintain required records of workplace activities
maintain work area housekeeping standards
monitor environment of storage facility
plan a daily routine to complete required workplace tasks
recognise and adapt appropriately to cultural differences in the workplace, including modes of behaviour and interaction with staff and others
recognise limitations, ask for help and seek clarification or information about work requirements and procedures
demonstrate appropriate initiative to deal with problems or refer them where appropriate to relevant person
use appropriate techniques to solve or report problems identified when completing work tasks
use basic interpersonal and communication skills, such as listening, questioning and receiving feedback
use required machinery and equipment appropriately
work cooperatively and collaboratively with others to complete tasks
The candidate must demonstrate knowledge of:
handling requirements for produce
enterprise storage facilities and their maintenance
enterprise quality procedures
food safety regulations
humidity levels and their effect on quality of produce
hygiene issues in handling and storing horticultural, agricultural and seafood products intended for human consumption
industry standards for grading and labelling
post-harvest treatments for various horticultural, agricultural and seafood products
temperature settings within storage facilities
relevant storage methods
correct storage temperatures for a range of produce
safe work practices relevant to work activities
housekeeping standards and practices
procedures for one or more of:
seeding
weeding
hoeing
feeding stock (fish or animals)
packing produce
operating and cleaning procedures for required machinery, equipment and tools
Assessors must satisfy current standards for RTOs.