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Evidence Guide: AHCCMN202 - Contribute to work activities to produce food

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

 

AHCCMN202 - Contribute to work activities to produce food

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

Identify and plan appropriate activities

  1. Identify workplace approach to producing food and describe in relation to work activity
  2. Identify individual responsibilities in contributing to producing food
  3. Identify workplace products, services, operations and customers
  4. Identify safe work practices relevant to work activity
  5. Plan and implement activities to meet workplace requirements
Identify workplace approach to producing food and describe in relation to work activity

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify individual responsibilities in contributing to producing food

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify workplace products, services, operations and customers

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify safe work practices relevant to work activity

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Plan and implement activities to meet workplace requirements

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Use an appropriate mix of technical skills

  1. Prepare machinery, equipment and tools required to conduct work, and use safely and in accordance with work procedures
  2. Apply technical skills to support food production and supply
  3. Handle produce in a way that minimises damage
  4. Maintain temperature of produce at appropriate levels
  5. Clean, maintain and sort machine and equipment according to manufacturer or workplace specifications
  6. Apply safe work practices to food production activities
  7. Conduct housekeeping in work area
  8. Complete workplace documentation
Prepare machinery, equipment and tools required to conduct work, and use safely and in accordance with work procedures

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Apply technical skills to support food production and supply

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Handle produce in a way that minimises damage

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Maintain temperature of produce at appropriate levels

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Clean, maintain and sort machine and equipment according to manufacturer or workplace specifications

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Apply safe work practices to food production activities

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Conduct housekeeping in work area

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Complete workplace documentation

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Contribute to postharvest treatment of produce where required

  1. Apply post-harvest treatments where relevant
  2. Grade and label producewhere relevant
  3. Deal with waste material produced during post-harvest handling process, according to supervisor instructions
Apply post-harvest treatments where relevant

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Grade and label producewhere relevant

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Deal with waste material produced during post-harvest handling process, according to supervisor instructions

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Handle unexpected contingencies

  1. Respond to requests that effect work activity courteously, clearly, professionally and efficiently
  2. Seek assistance with issues relating to work from other staff when required and in a timely manner
  3. Keep key personnel informed of work progress and provide clear explanations regarding issues
  4. Identify and report on physical and behavioural hazards
Respond to requests that effect work activity courteously, clearly, professionally and efficiently

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Seek assistance with issues relating to work from other staff when required and in a timely manner

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Keep key personnel informed of work progress and provide clear explanations regarding issues

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify and report on physical and behavioural hazards

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Reflect on procedures used to produce food or plants

  1. Reflect on personal performance and discuss possible improvements with supervisor
  2. Apply improvements to work practice
  3. Identify possible improvements to food production procedures and discuss with key personnel
Reflect on personal performance and discuss possible improvements with supervisor

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Apply improvements to work practice

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify possible improvements to food production procedures and discuss with key personnel

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

Element

Performance criteria

Elements describe the essential outcomes.

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

1. Identify and plan appropriate activities

1.1 Identify workplace approach to producing food and describe in relation to work activity

1.2 Identify individual responsibilities in contributing to producing food

1.3 Identify workplace products, services, operations and customers

1.4 Identify safe work practices relevant to work activity

1.5 Plan and implement activities to meet workplace requirements

2. Use an appropriate mix of technical skills

2.1 Prepare machinery, equipment and tools required to conduct work, and use safely and in accordance with work procedures

2.2 Apply technical skills to support food production and supply

2.3 Handle produce in a way that minimises damage

2.4 Maintain temperature of produce at appropriate levels

2.5 Clean, maintain and sort machine and equipment according to manufacturer or workplace specifications

2.6 Apply safe work practices to food production activities

2.7 Conduct housekeeping in work area

2.8 Complete workplace documentation

3. Contribute to postharvest treatment of produce where required

3.1 Apply post-harvest treatments where relevant

3.2 Grade and label producewhere relevant

3.3 Deal with waste material produced during post-harvest handling process, according to supervisor instructions

4. Handle unexpected contingencies

4.1 Respond to requests that effect work activity courteously, clearly, professionally and efficiently

4.2 Seek assistance with issues relating to work from other staff when required and in a timely manner

4.3 Keep key personnel informed of work progress and provide clear explanations regarding issues

4.4 Identify and report on physical and behavioural hazards

5. Reflect on procedures used to produce food or plants

5.1 Reflect on personal performance and discuss possible improvements with supervisor

5.2 Apply improvements to work practice

5.3 Identify possible improvements to food production procedures and discuss with key personnel

Required Skills and Knowledge

Element

Performance criteria

Elements describe the essential outcomes.

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

1. Identify and plan appropriate activities

1.1 Identify workplace approach to producing food and describe in relation to work activity

1.2 Identify individual responsibilities in contributing to producing food

1.3 Identify workplace products, services, operations and customers

1.4 Identify safe work practices relevant to work activity

1.5 Plan and implement activities to meet workplace requirements

2. Use an appropriate mix of technical skills

2.1 Prepare machinery, equipment and tools required to conduct work, and use safely and in accordance with work procedures

2.2 Apply technical skills to support food production and supply

2.3 Handle produce in a way that minimises damage

2.4 Maintain temperature of produce at appropriate levels

2.5 Clean, maintain and sort machine and equipment according to manufacturer or workplace specifications

2.6 Apply safe work practices to food production activities

2.7 Conduct housekeeping in work area

2.8 Complete workplace documentation

3. Contribute to postharvest treatment of produce where required

3.1 Apply post-harvest treatments where relevant

3.2 Grade and label producewhere relevant

3.3 Deal with waste material produced during post-harvest handling process, according to supervisor instructions

4. Handle unexpected contingencies

4.1 Respond to requests that effect work activity courteously, clearly, professionally and efficiently

4.2 Seek assistance with issues relating to work from other staff when required and in a timely manner

4.3 Keep key personnel informed of work progress and provide clear explanations regarding issues

4.4 Identify and report on physical and behavioural hazards

5. Reflect on procedures used to produce food or plants

5.1 Reflect on personal performance and discuss possible improvements with supervisor

5.2 Apply improvements to work practice

5.3 Identify possible improvements to food production procedures and discuss with key personnel

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:

adapt and modify activities depending on differing workplace contexts and environments

apply relevant industrial or legislative requirements

apply technical skills to support food production, including one or more of:

seeding

weeding

hoeing

feeding stock (fish or animals)

packing produce

handle produce safely and according to workplace requirements

follow enterprise requirements for market specification of products

follow relevant food safety, work health and safety and environmental protection procedures and requirements

grade, label and treat produce according to enterprise and customer 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

maintain required records of workplace activities

maintain work area housekeeping standards

monitor environment of storage facility

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

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 required machinery and equipment appropriately

work cooperatively and collaboratively with others to complete tasks

The candidate must demonstrate knowledge of:

handling requirements for produce

enterprise storage facilities and their maintenance

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

safe work practices relevant to work activities

housekeeping standards and practices

procedures for one or more of:

seeding

weeding

hoeing

feeding stock (fish or animals)

packing produce

operating and cleaning procedures for required machinery, equipment and tools

Range Statement