Elements and Performance Criteria
- Prepare for postharvest operations
- Post-harvest operations to be performed and client specifications are identified according to enterprise work procedures.
- Materials, tools, equipment and machinery appropriate to the task being undertaken are selected.
- Pre-operational and safety checks are carried out on tools, equipment and machinery according to manufacturers specifications and enterprise work procedures.
- Where applicable to crop under cultivation, Hazard Analysis Critical Control Point (HACCP) and food safety requirements are complied with.
- Occupational Health and Safety (OHS) hazards are identified, and risks are assessed and reported to supervisor.
- Suitable Personal Protective Equipment (PPE) is selected, used and maintained.
- All work is performed in an environmentally aware and safe manner according to enterprise procedures.
- Site quarantine protocols, and farm and personal hygiene requirements, are applied and followed as required by enterprise procedures and supervisor instructions.
- Transport harvested produce
- Safe manual handling techniques are employed when handling containers.
- Field handling practices are conducted in a way that minimises damage to harvested produce.
- Temperature of harvested produce is maintained at levels set by industry and enterprise work procedures.
- Produce is transported with due care from field to post-harvest processing or storage area.
- Containers are maintained according to enterprise requirements.
- Grade, label, treat, weigh and pack produce
- Harvested produce is graded and labelled according to client specifications and enterprise work procedures.
- Post-harvest treatments are applied to produce according to enterprise work procedures and industry best practice.
- Post-harvest practices are economical, methodical, meet established work schedules and minimise damage to produce.
- Post-harvest operations are undertaken according to OHS requirements.
- Tools, equipment and machinery are cleaned and maintained according to enterprise work procedures.
- Quality parameters of produce and specifications for packaging materials, containers, filling techniques and labelling of packed produce are identified and confirmed according to enterprise work procedures.
- Correct packaging materials and containers for specific produce are selected.
- Filled containers are weighed, weight recorded and repacked to correct weight, if required.
- Correct filling techniques for specific containers and produce are used to fill and arrange produce within containers according to client specifications, enterprise work procedures and industry best practice.
- Where required, wraps and lids are applied and containers are labelled according to client specifications, enterprise work procedures and industry best practice.
- Store produce in a facility
- Containers are placed onto pallets or racks to ensure stability and optimum airflow.
- Pallets or racks are transported to, and arranged in, storage facility according to enterprise work procedures.
- Storage facility monitoring gauges are read accurately and efficiently with abnormal readings reported to supervisor.
- Condition of stored produce is checked and damaged produce and containers are removed from storage facility according to enterprise work procedures.
- Storage facility and packing containers are cleaned to a level of hygiene acceptable to enterprise and industry standards, without damaging monitoring or refrigeration equipment.