Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
AHCORG502 Mapping and Delivery Guide
Prepare the enterprise for organic certification
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | AHCORG502 - Prepare the enterprise for organic certification |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit of competency describes the skills and knowledge required to prepare an enterprise for organic certification.All work must be carried out to comply with workplace procedures, work health and safety, animal welfare and biosecurity legislation and codes, and sustainability practices.This unit applies to farmers who are preparing a production enterprise for compliance with the Federal Government Department of Agriculture, accredited certification bodies and the National Standard for Organic and Biodynamic Produce. This unit applies to individuals who take responsibility for their own work and for the quality of the work of others within know parameters and use discretion and judgment in the selection, allocation and use of available resources.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. Competency is to be assessed in the workplace and/or a simulated environment that accurately reflects performance in a real workplace setting. Assessors must satisfy current standards for RTOs. |
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Prerequisites/co-requisites | |||
Competency Field |
Development and validation strategy and guide for assessors and learners | Student Learning Resources | Handouts Activities |
Slides PPT |
Assessment 1 | Assessment 2 | Assessment 3 | Assessment 4 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Investigate and access information sources and support for conversion to organic production |
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Element: Conduct a risk assessment of the site |
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Element: Develop and implement hazard analysis critical control point (HACCP) based procedures |
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Element: Manage customer feedback |
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