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Elements and Performance Criteria

1. Handle and store velvet
   • Check equipment required for handling, storing and grading velvet is serviceable and functioning correctly
   • Handle harvested velvet according to food safety and NVAS requirements
   • Clean, weigh and store individual pieces of velvet according to industry quality assurance procedures and NVAS criteria
   • Identify velvet by using NVAS tags or NVAS Statutory Declaration Forms
   • Implement enterprise work health and safety and biosecurity policies
2. Grade and sell velvet
   • Identify and apply factors affecting the grade of velvet in grading process
   • Use industry-accepted grading specifications
   • Transport frozen velvet according to industry quality assurance procedures
   • Sell velvet through national pool or to private clients
   • Review sales and personal grading assessments and compare with grades and feedback provided by professional graders

Range Statement

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Performance Evidence

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:

handle and store velvet carefully according to food safety legislation

accurately and consistently grade velvet using industry grading specifications and record grading results

sell velvet and review the grading and marketing of the product

implement enterprise work health and safety and biosecurity policies

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Knowledge Evidence

The candidate must demonstrate knowledge of:

National Velvet Accreditation Scheme (NVAS)

food safety requirements for velvet

grading specifications

requirements for handling and storing velvet to maximise quality

enterprise work health and safety and biosecurity policies

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