Elements and Performance Criteria
- Review preparation of fruits, vegetables, nuts, herbs and spices for processing
- Processes for preparing fruits, vegetables, herbs and spices are identified
- The blanching process for fruits, vegetables, nuts, herbs and spices is documented where required
- The process of carrying out pre-treatments for fruits, vegetables, nuts, herbs and spices is documented
- The steps involved in the manufacture of a range of fruit, vegetable, herbs and spices are identified
- Monitor production of fruit, vegetables, nut, herb and spice product samples for testing
- Processing technique to produce required range of fruit, vegetable, herb and spice product samples are identified
- Permissible additives/preservatives used in the production of fruits, vegetables, nuts, herbs and spices are evaluated for suitability
- Processing stages and processes are monitored according to regulatory, customer and enterprise requirements
- Products are produced in a safe working environment using appropriate hygiene and sanitation techniques
- Investigate the packaging alternatives for fruits, vegetables, nut, herb and spice products.
- Packaging requirements for fruits, vegetable, herb and spice products are identified and evaluated for suitability
- Packaging of a range of fruit, vegetable, nuts, herb and spice products is monitored according to regulatory, customer and enterprise requirements
- Adjustments to packaging procedures and design are made where required
- Assess the quality and shelf life of fruit, vegetable, nuts, herb and spice products
- A range of testing techniques are performed to assess the safety and organoleptic qualities of fruit, vegetable, nuts, herb and spice products
- All common hazards at critical control points (CCPs) for the production of products are identified and assessed
- Critical limits are complied with for all steps of production including shelf life and storage
- Review production processes