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
What evidence can you provide to prove your understanding of each of the following citeria?
Prepare for postharvest operations
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Post-harvest operations to be performed and client specifications are identified according to enterprise work procedures. Completed |
Evidence:
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Materials, tools, equipment and machinery appropriate to the task being undertaken are selected. Completed |
Evidence:
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Pre-operational and safety checks are carried out on tools, equipment and machinery according to manufacturers specifications and enterprise work procedures. Completed |
Evidence:
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Where applicable to crop under cultivation, Hazard Analysis Critical Control Point (HACCP) and food safety requirements are complied with. Completed |
Evidence:
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Occupational Health and Safety (OHS) hazards are identified, and risks are assessed and reported to supervisor. Completed |
Evidence:
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Suitable Personal Protective Equipment (PPE) is selected, used and maintained. Completed |
Evidence:
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All work is performed in an environmentally aware and safe manner according to enterprise procedures. Completed |
Evidence:
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Site quarantine protocols, and farm and personal hygiene requirements, are applied and followed as required by enterprise procedures and supervisor instructions. Completed |
Evidence:
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Transport harvested produce
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Safe manual handling techniques are employed when handling containers. Completed |
Evidence:
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Field handling practices are conducted in a way that minimises damage to harvested produce. Completed |
Evidence:
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Temperature of harvested produce is maintained at levels set by industry and enterprise work procedures. Completed |
Evidence:
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Produce is transported with due care from field to post-harvest processing or storage area. Completed |
Evidence:
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Containers are maintained according to enterprise requirements. Completed |
Evidence:
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Grade, label, treat, weigh and pack produce
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Harvested produce is graded and labelled according to client specifications and enterprise work procedures. Completed |
Evidence:
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Post-harvest treatments are applied to produce according to enterprise work procedures and industry best practice. Completed |
Evidence:
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Post-harvest practices are economical, methodical, meet established work schedules and minimise damage to produce. Completed |
Evidence:
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Post-harvest operations are undertaken according to OHS requirements. Completed |
Evidence:
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Tools, equipment and machinery are cleaned and maintained according to enterprise work procedures. Completed |
Evidence:
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Quality parameters of produce and specifications for packaging materials, containers, filling techniques and labelling of packed produce are identified and confirmed according to enterprise work procedures. Completed |
Evidence:
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Correct packaging materials and containers for specific produce are selected. Completed |
Evidence:
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Filled containers are weighed, weight recorded and repacked to correct weight, if required. Completed |
Evidence:
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Correct filling techniques for specific containers and produce are used to fill and arrange produce within containers according to client specifications, enterprise work procedures and industry best practice. Completed |
Evidence:
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Where required, wraps and lids are applied and containers are labelled according to client specifications, enterprise work procedures and industry best practice. Completed |
Evidence:
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Store produce in a facility
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Containers are placed onto pallets or racks to ensure stability and optimum airflow. Completed |
Evidence:
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Pallets or racks are transported to, and arranged in, storage facility according to enterprise work procedures. Completed |
Evidence:
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Storage facility monitoring gauges are read accurately and efficiently with abnormal readings reported to supervisor. Completed |
Evidence:
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Condition of stored produce is checked and damaged produce and containers are removed from storage facility according to enterprise work procedures. Completed |
Evidence:
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Storage facility and packing containers are cleaned to a level of hygiene acceptable to enterprise and industry standards, without damaging monitoring or refrigeration equipment. Completed |
Evidence:
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