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Evidence Guide: AHCBEK305A - Extract honey

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

AHCBEK305A - Extract honey

What evidence can you provide to prove your understanding of each of the following citeria?

Prepare to extract honey

  1. All equipment is cleaned, dried, sanitised and checked for serviceability and use.
  2. Ripe honey combs are selected for extraction of honey.
  3. Suitable Personal Protective Equipment (PPE) is selected and checked prior to use.
  4. Occupational Health and Safety (OHS) hazards are identified and action is taken to minimise risks to self and others.
All equipment is cleaned, dried, sanitised and checked for serviceability and use.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Ripe honey combs are selected for extraction of honey.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Suitable Personal Protective Equipment (PPE) is selected and checked prior to use.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Occupational Health and Safety (OHS) hazards are identified and action is taken to minimise risks to self and others.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Extract honey

  1. Quality Assurance (QA) and food safety requirements are complied with throughout process of extracting honey.
  2. Frames are visually inspected for areas of brood and, if found, frames are uncapped by hand to avoid brood.
  3. Where required, combs are warmed to assist extraction process.
  4. Cells are uncapped using a hand knife or machine, avoiding damage to cells and frames.
  5. Frames are placed in extraction unit and unit is operated according to manufacturer instructions.
Quality Assurance (QA) and food safety requirements are complied with throughout process of extracting honey.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Frames are visually inspected for areas of brood and, if found, frames are uncapped by hand to avoid brood.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Where required, combs are warmed to assist extraction process.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Cells are uncapped using a hand knife or machine, avoiding damage to cells and frames.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Frames are placed in extraction unit and unit is operated according to manufacturer instructions.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Purify honey

  1. Extracted honey is heated to 30°C and strained or settled to remove wax, air bubbles, pollen and bees.
  2. Moisture content of honey is checked and appropriate action is taken as required.
  3. Action is taken to reduce risk of fermentation of honey by storing in an airtight container or tank.
Extracted honey is heated to 30°C and strained or settled to remove wax, air bubbles, pollen and bees.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Moisture content of honey is checked and appropriate action is taken as required.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Action is taken to reduce risk of fermentation of honey by storing in an airtight container or tank.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Store honey

  1. Cleaned honey is stored in suitable containers to meet customer requirements.
  2. Reference sample of honey is taken, correctly labelled and stored according to enterprise, food safety and quality assurance requirements.
Cleaned honey is stored in suitable containers to meet customer requirements.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Reference sample of honey is taken, correctly labelled and stored according to enterprise, food safety and quality assurance requirements.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following:

operate honey extraction equipment safely to extract honey fit for human consumption

store the extracted honey to reduce the risk of spoilage

take a reference sample of honey to meet quality assurance and food safety requirements.

Context of and specific resources for assessment

Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Required Skills and Knowledge

Required skills

identify hazards and implement safe work practices

distinguishing between honey cells and brood cells

judging when combs are ripe

safely using equipment required for honey extraction

use literacy skills to read, interpret and follow organisational policies and procedures, follow sequenced written instructions, record accurately and legible information collected and select and apply procedures for a range of tasks

use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning techniques, active listening, clarifying information and consulting with supervisors as required

use numeracy skills to estimate, calculate and record routine workplace measures

use interpersonal skills to work with and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.

Required knowledge

biosecurity protocols for honey extraction and movement

effect of heat and extraction process on honey

effect of heat and extraction process on honey

equipment and its maintenance requirements

food safety systems and requirements

requirements of honey Bee Industry Quality Assurance Program (BQUAL).

Range Statement

The range statement relates to the unit of competency as a whole.

Extracting honey includes:

all of the processes, procedures and equipment required to extract honey from a hive.