Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

AHCPHT205 Mapping and Delivery Guide
Carry out post-harvest operations

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency AHCPHT205 - Carry out post-harvest operations
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge required to carry out routine post-harvest operations on a horticultural enterprise.It applies to individuals who work under general supervision and exercise limited autonomy with some accountability for their own work. They undertake defined activities and work in a structured context.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.

Assessors must satisfy current standards for RTOs.

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
Elements of Competency Performance Criteria              
Element: 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
       
Element: 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
       
Element: 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
       
Element: 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
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Prepare for postharvest operations

1.1 Identify post-harvest treatments and operations to be performed and client specifications

1.2 Select materials, tools, equipment and machinery

1.3 Carry out pre-operational and safety checks on tools, equipment and machinery

1.4 Comply with Hazard Analysis Critical Control Point (HACCP) and food safety requirements applicable to crop under cultivation

1.5 Follow site quarantine protocols and farm and personal hygiene requirements

2. Transport harvested produce

2.1 Transport produce from field to post-harvest processing or storage area with care

2.2 Maintain temperature of harvested produce at levels set by industry and enterprise work procedures

2.3 Maintain containers and other materials and equipment

3. Grade, label, treat, weigh and pack produce

3.1 Grade and label produce according to client specifications

3.2 Apply post-harvest treatments to produce

3.3 Identify quality parameters of produce and specifications for packaging materials, containers, filling techniques and labelling

3.4 Select packaging materials and containers for specific produce

3.5 Weigh filled containers, record weight and repack to correct weight

3.6 Use correct filling techniques for specific containers and produce

3.7 Apply wraps and lids and label containers according to client specifications

4. Store produce in a facility

4.1 Place containers onto pallets or racks to ensure stability and optimum airflow

4.2 Transport to and arrange pallets or racks in storage facility

4.3 Read storage facility monitoring gauges and report abnormal readings

4.4 Check condition of stored produce and remove damaged produce and containers from storage facility

4.5 Clean storage facility and packing containers

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

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


Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)


Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Prepare for postharvest operations

1.1 Identify post-harvest treatments and operations to be performed and client specifications

1.2 Select materials, tools, equipment and machinery

1.3 Carry out pre-operational and safety checks on tools, equipment and machinery

1.4 Comply with Hazard Analysis Critical Control Point (HACCP) and food safety requirements applicable to crop under cultivation

1.5 Follow site quarantine protocols and farm and personal hygiene requirements

2. Transport harvested produce

2.1 Transport produce from field to post-harvest processing or storage area with care

2.2 Maintain temperature of harvested produce at levels set by industry and enterprise work procedures

2.3 Maintain containers and other materials and equipment

3. Grade, label, treat, weigh and pack produce

3.1 Grade and label produce according to client specifications

3.2 Apply post-harvest treatments to produce

3.3 Identify quality parameters of produce and specifications for packaging materials, containers, filling techniques and labelling

3.4 Select packaging materials and containers for specific produce

3.5 Weigh filled containers, record weight and repack to correct weight

3.6 Use correct filling techniques for specific containers and produce

3.7 Apply wraps and lids and label containers according to client specifications

4. Store produce in a facility

4.1 Place containers onto pallets or racks to ensure stability and optimum airflow

4.2 Transport to and arrange pallets or racks in storage facility

4.3 Read storage facility monitoring gauges and report abnormal readings

4.4 Check condition of stored produce and remove damaged produce and containers from storage facility

4.5 Clean storage facility and packing containers

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
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 
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 
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 
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 

Forms

Assessment Cover Sheet

AHCPHT205 - Carry out post-harvest operations
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:


Assessment Record Sheet

AHCPHT205 - Carry out post-harvest operations

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: