Application
The unit should be regarded as a fundamental unit that has application in the agri-food industries. It should be applied to a specific food production project or task which has a defined beginning, middle and end, occurs over an extended period of time, and is reflective of the particular agri-food industry and workplace. When delivered or assessed as part of a qualification, the unit should be customised to ensure its relevance to a real or simulated work activity and related workplaces and must be delivered and assessed over a period of time. |
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
Identify and plan appropriate activities. | 1. Workplace approach to producing food is identified in relation to work activity. 2. Individual responsibility to contribution of producing food is identified in relation to work activity. 3. Products, services, operations, customers and safe work practices relevant to work activity are identified. 4. Appropriate strategy based on workplace requirements and individual responsibility is mapped out, practised and applied. |
Use an appropriate mix of technical skills. | 5. Machinery, equipment and tools required to contribute to producing food are preparedand used appropriately. 6. Handling practices are conducted in a way that minimises damage to produce. 7. Temperature of produce is maintained at appropriate levels. 8. Machine and equipment are cleaned, maintained and sorted according to manufacturer or workplace specifications. 9. Work producing food or plants is undertaken in accordance with OHS standards. |
Contribute to postharvest treatment of produce where required. | 10. Post-harvest treatments are applied where relevant. 11. Produce is graded and labelled where relevant according to workplace specifications. 12. Waste material produced during post-harvest handling process is dealt with according to supervisor instructions. |
Handle unexpected contingencies. | 13. Requests that effect workplace activities for producing food are met courteously, clearly, professionally and efficiently. 14. Assistance with issues relating to producing food is sought from other staff when required and in a timely manner. 15. Key personnel are kept informed of progress and provided with clear explanations regarding any issues. 16. Hazards are identified and reported. |
Reflect on procedures used to produce food or plants. | 17. Personal performance in relation to activities that contribute to producing food is considered and discussed with supervisor. 18. Possible improvements to performance in relation to activities that contribute to producing food are identified and applied. |
Required Skills
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Required skills |
Required skills: adapt and modify activities depending on differing workplace contexts and environments apply relevant industrial or legislative requirements deliver produce to a storage facility determine market requirements for packing produce determine market specifications prior to packaging follow relevant food safety, OHS and environmental protection procedures and requirements grade, label and treat produce according to market specifications identify and use equipment, tools and other technology required to complete workplace tasks interpret and follow a designated work plan or set of instructions for a job keep required records of workplace activities maintain storage and grading facility hygiene levels monitor storage facility pack produce plan a daily routine to complete required workplace tasks recognise and adapt appropriately to cultural differences in the workplace, including modes of behaviour and interaction with staff and others recognise limitations, ask for help and seek clarification or information about work requirements and procedures demonstrate appropriate initiative to deal with problems or refer them where appropriate to relevant person, and complete tasks use appropriate techniques to solve or report problems identified when completing work tasks use basic interpersonal and communication skills, such as listening, questioning and receiving feedback use literacy skills in the workplace use required machinery and equipment appropriately work cooperatively and collaboratively with others to complete tasks. Required knowledge: characteristics, procedures and uses of coolrooms cool chain principles and practices enterprise quality procedures food safety regulations humidity levels and their effect on quality of produce hygiene issues in handling and storing horticultural, agricultural and seafood products intended for human consumption industry standards for grading and labelling post-harvest treatments for various horticultural, agricultural and seafood products temperature settings within storage facilities relevant storage methods correct storage temperatures for a range of produce. |
Required knowledge |
Evidence Required
The Evidence Guide provides advice on assessment and must be read in conjunction with the Performance Criteria, Required Skills and Knowledge, the Range Statement and the Assessment Guidelines for the Training Package. | |
Critical aspects for assessment and evidence required to demonstrate competency in this unit | Assessment must confirm appropriate knowledge and skills demonstrated over a period of time, in a range of contexts and to a consistent standard. Evidence must demonstrate the individual's ability and understanding to: apply relevant ethical practices and codes of practice in the course of work activities communicate effectively in the course of work activities communicate effectively with others as required when following safety procedures complete work activities in collaboration with others according to instructions, procedures and applicable regulations f ollow workplace procedures for hazard identification and risk control plan own work activities to meet workplace outcomes recognise and adapt appropriately to cultural differences in the workplace report and rectify workplace problems according to workplace procedures complete work with required attention to detail without damage to goods, equipment or personnel use relevant personal protective clothing and equipment. |
Context of and specific resources for assessment | Assessment can be carried out by a using a range of simulated or actual workplace activities that demonstrate the skills and knowledge to adapt to workplace requirements. This unit of competency should be part of a holistic assessment involving other units which make up the job function. A variety of assessment methods is recommended and may include: written or oral questions observation of work activities, which can be in a workplace or simulated workplace evaluation of products or output created through work logbook of work activities undertaken over a period of time third-party report, for example from a supervisor. Where a simulated environment is used for assessment it must be reflective of a workplace environment. |
Range Statement
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the Performance Criteria, is detailed below. Add any essential operating conditions that may be present with training and assessment depending on the work situation, needs if the candidate, accessibility of the item, and local industry and regional contexts. | |
Producing food generally refers to that which is for human consumption. It may include: | food or plants from livestock produce, such as beef, lamb, chicken, turkey, eggs and dairy products growing agricultural crops, such as wheat and grains, legumes, oilseeds and sugar seafood, such as fish, squid, octopus, shellfish and kelp. |
Machinery, equipment and tools may involve: | anchors engines field bins floating structures, such as cages, pens, rafts, moorings and tanks hand tools, such as brooms, forks, hoes, rakes and spades hooks hoses and hose fittings knives load shifting equipment, such as augers, wheelbarrows and winches machinery, such as tractors and harvesters nets ropes spray equipment vehicles, such as trucks and utilities vessels, such as boats and trawlers. |
Handling practices may involve: | stacking and storing containers to reduce risk of damage to produce or containers lifting rather dragging containers to avoid contact with dirt observing fill level of containers physically handling produce with care to reduce risk of damage. |
Appropriate temperature levels may include: | levels set by enterprise work processes levels set by industry standards. |
Cleaning may include: | dusting ensuring a level of hygiene to standard fumigating sterilising sweeping washing. |
OHS standards may relate to: | protocols, including hazard identification handling biological wastes handling chemicals using personal protective equipment. |
Post-harvest treatments can include: | applying fungicides and insecticides applying preservatives brushing drying observing quarantine requirements removing dirt and foreign material ripening or de-greening storing in a controlled environment trimming washing and hydrating waxing and polishing. |
Grading may include: | categorisation according to variety, shape, size, weight, length, colour, maturity, moisture content, ripeness, texture, skin condition, blemishes and health removing out-of-type plant or animal matter removing physically damaged, unhealthy, rotten or immature produce. |
Labelling may include produce details, such as: | container number grade handling instructions packing date producer details quality assurance information variety weight, number and origin. |
Waste materials may include: | litter and broken components metal paper-based materials plant or animal debris spent growing media. |
Key personnel may include: | specialists in food or plants management OHS personnel persons authorised or nominated by the organisation security staff supervisors team leaders other workplace personnel. |
Hazards may include: | chemicals and other harmful substances dangerous floor surfaces environmental hazards that could prohibit or negatively effect food production exposure such as to dust, noise and pests extremes in weather conditions incorrect manual handling practices micro-organisms in the sand or soil sharp instruments, knives and equipment unsuitable lighting levels untidy work conditions waste management and disposal. |
Sectors
Unit Sector | No sector assigned |
Employability Skills
This unit contains employability skills. |
Licensing Information
Not applicable.