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Evidence Guide: AHCPHT205 - Carry out post-harvest operations

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

 

AHCPHT205 - Carry out post-harvest operations

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

Prepare for postharvest operations

  1. Identify post-harvest treatments and operations to be performed and client specifications
  2. Select materials, tools, equipment and machinery
  3. Carry out pre-operational and safety checks on tools, equipment and machinery
  4. Comply with Hazard Analysis Critical Control Point (HACCP) and food safety requirements applicable to crop under cultivation
  5. Follow site quarantine protocols and farm and personal hygiene requirements
Identify post-harvest treatments and operations to be performed and client specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select materials, tools, equipment and machinery

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow site quarantine protocols and farm and personal hygiene requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Transport harvested produce

  1. Transport produce from field to post-harvest processing or storage area with care
  2. Maintain temperature of harvested produce at levels set by industry and enterprise work procedures
  3. Maintain containers and other materials and equipment
Transport produce from field to post-harvest processing or storage area with care

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain containers and other materials and equipment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Grade, label, treat, weigh and pack produce

  1. Grade and label produce according to client specifications
  2. Apply post-harvest treatments to produce
  3. Identify quality parameters of produce and specifications for packaging materials, containers, filling techniques and labelling
  4. Select packaging materials and containers for specific produce
  5. Weigh filled containers, record weight and repack to correct weight
  6. Use correct filling techniques for specific containers and produce
  7. Apply wraps and lids and label containers according to client specifications
Grade and label produce according to client specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply post-harvest treatments to produce

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select packaging materials and containers for specific produce

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Weigh filled containers, record weight and repack to correct weight

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use correct filling techniques for specific containers and produce

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply wraps and lids and label containers according to client specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store produce in a facility

  1. Place containers onto pallets or racks to ensure stability and optimum airflow
  2. Transport to and arrange pallets or racks in storage facility
  3. Read storage facility monitoring gauges and report abnormal readings
  4. Check condition of stored produce and remove damaged produce and containers from storage facility
  5. Clean storage facility and packing containers
Place containers onto pallets or racks to ensure stability and optimum airflow

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Transport to and arrange pallets or racks in storage facility

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Read storage facility monitoring gauges and report abnormal readings

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean storage facility and packing containers

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. 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

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. 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

Range Statement