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Elements and Performance Criteria

  1. Identify and plan appropriate activities.
  2. Use an appropriate mix of technical skills.
  3. Contribute to postharvest treatment of produce where required.
  4. Handle unexpected contingencies.
  5. Reflect on procedures used to produce food or plants.

Required Skills

Required skills

Required skills

adapt and modify activities depending on differing workplace contexts and environments

apply relevant industrial or legislative requirements

deliver produce to a storage facility

determine market requirements for packing produce

determine market specifications prior to packaging

follow relevant food safety OHS and environmental protection procedures and requirements

grade label and treat produce according to market 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

keep required records of workplace activities

maintain storage and grading facility hygiene levels

monitor storage facility

pack produce

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 and complete tasks

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 literacy skills in the workplace

use required machinery and equipment appropriately

work cooperatively and collaboratively with others to complete tasks

Required knowledge

characteristics procedures and uses of coolrooms

cool chain principles and practices

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

postharvest treatments for various horticultural agricultural and seafood products

temperature settings within storage facilities

relevant storage methods

correct storage temperatures for a range of produce

Required knowledge

Evidence Required

The Evidence Guide provides advice on assessment and must be read in conjunction with the Performance Criteria Required Skills and Knowledge the Range Statement and the Assessment Guidelines for the Training Package

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Assessment must confirm appropriate knowledge and skills demonstrated over a period of time in a range of contexts and to a consistent standard Evidence must demonstrate the individuals ability and understanding to

apply relevant ethical practices and codes of practice in the course of work activities

communicate effectively in the course of work activities

communicate effectively with others as required when following safety procedures

complete work activities in collaboration with others according to instructions procedures and applicable regulations

f ollow workplace procedures for hazard identification and risk control

plan own work activities to meet workplace outcomes

recognise and adapt appropriately to cultural differences in the workplace

report and rectify workplace problems according to workplace procedures

complete work with required attention to detail without damage to goods equipment or personnel

use relevant personal protective clothing and equipment

Context of and specific resources for assessment

Assessment can be carried out by a using a range of simulated or actual workplace activities that demonstrate the skills and knowledge to adapt to workplace requirements This unit of competency should be part of a holistic assessment involving other units which make up the job function A variety of assessment methods is recommended and may include

written or oral questions

observation of work activities which can be in a workplace or simulated workplace

evaluation of products or output created through work

logbook of work activities undertaken over a period of time

thirdparty report for example from a supervisor

Where a simulated environment is used for assessment it must be reflective of a workplace environment

Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the Performance Criteria, is detailed below. Add any essential operating conditions that may be present with training and assessment depending on the work situation, needs if the candidate, accessibility of the item, and local industry and regional contexts.

Producing food generally refers to that which is for human consumption. It may include:

food or plants from livestock produce, such as beef, lamb, chicken, turkey, eggs and dairy products

growing agricultural crops, such as wheat and grains, legumes, oilseeds and sugar

seafood, such as fish, squid, octopus, shellfish and kelp.

Machinery, equipment and tools may involve:

anchors

engines

field bins

floating structures, such as cages, pens, rafts, moorings and tanks

hand tools, such as brooms, forks, hoes, rakes and spades

hooks

hoses and hose fittings

knives

load shifting equipment, such as augers, wheelbarrows and winches

machinery, such as tractors and harvesters

nets

ropes

spray equipment

vehicles, such as trucks and utilities

vessels, such as boats and trawlers.

Handling practices may involve:

stacking and storing containers to reduce risk of damage to produce or containers

lifting rather dragging containers to avoid contact with dirt

observing fill level of containers

physically handling produce with care to reduce risk of damage.

Appropriate temperature levels may include:

levels set by enterprise work processes

levels set by industry standards.

Cleaning may include:

dusting

ensuring a level of hygiene to standard

fumigating

sterilising

sweeping

washing.

OHS standards may relate to:

protocols, including hazard identification

handling biological wastes

handling chemicals

using personal protective equipment.

Post-harvest treatments can include:

applying fungicides and insecticides

applying preservatives

brushing

drying

observing quarantine requirements

removing dirt and foreign material

ripening or de-greening

storing in a controlled environment

trimming

washing and hydrating

waxing and polishing.

Grading may include:

categorisation according to variety, shape, size, weight, length, colour, maturity, moisture content, ripeness, texture, skin condition, blemishes and health

removing out-of-type plant or animal matter

removing physically damaged, unhealthy, rotten or immature produce.

Labelling may include produce details, such as:

container number

grade

handling instructions

packing date

producer details

quality assurance information

variety

weight, number and origin.

Waste materials may include:

litter and broken components

metal

paper-based materials

plant or animal debris

spent growing media.

Key personnel may include:

specialists in food or plants

management

OHS personnel

persons authorised or nominated by the organisation

security staff

supervisors

team leaders

other workplace personnel.

Hazards may include:

chemicals and other harmful substances

dangerous floor surfaces

environmental hazards that could prohibit or negatively effect food production

exposure such as to dust, noise and pests

extremes in weather conditions

incorrect manual handling practices

micro-organisms in the sand or soil

sharp instruments, knives and equipment

unsuitable lighting levels

untidy work conditions

waste management and disposal.