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Elements and Performance Criteria

1. Prepare for postharvest operations
   • Identify post-harvest treatments and operations to be performed and client specifications
   • Select materials, tools, equipment and machinery
   • Carry out pre-operational and safety checks on tools, equipment and machinery
   • Comply with Hazard Analysis Critical Control Point (HACCP) and food safety requirements applicable to crop under cultivation
   • Follow site quarantine protocols and farm and personal hygiene requirements
2. Transport harvested produce
   • Transport produce from field to post-harvest processing or storage area with care
   • Maintain temperature of harvested produce at levels set by industry and enterprise work procedures
   • Maintain containers and other materials and equipment
3. Grade, label, treat, weigh and pack produce
   • Grade and label produce according to client specifications
   • Apply post-harvest treatments to produce
   • Identify quality parameters of produce and specifications for packaging materials, containers, filling techniques and labelling
   • Select packaging materials and containers for specific produce
   • Weigh filled containers, record weight and repack to correct weight
   • Use correct filling techniques for specific containers and produce
   • Apply wraps and lids and label containers according to client specifications
4. Store produce in a facility
   • Place containers onto pallets or racks to ensure stability and optimum airflow
   • Transport to and arrange pallets or racks in storage facility
   • Read storage facility monitoring gauges and report abnormal readings
   • Check condition of stored produce and remove damaged produce and containers from storage facility
   • Clean storage facility and packing containers

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:

identify post-harvest treatments and operations to be performed

label produce accurately and correctly

maintain records of post-harvest operations to allow traceability

minimise handling damage to produce

transport, grade, treat, pack and store harvested produce according to market requirements and industry and enterprise standards

use a range of equipment for handling and transporting produce

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Knowledge Evidence

The candidate must demonstrate knowledge of:

principles and practices of post-harvest operations

attributes of enterprise produce in relation to desired quality of produce to be presented to client

characteristics and procedures for the use of cool rooms

cool chain principles and practices

correct storage temperatures for a range of enterprise produce

disposal of waste materials to minimise damage to external environment

environmental effects of post-harvest treatments

humidity levels and its effect on quality of enterprise produce

hygiene issues in the handling and storage of plant produce

industry standards for packaging

produce handling and cooling requirements

relationship between quality attributes of produce and packing techniques and packaging

storage methods for different enterprise produce

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