Formats and tools
- Unit Description
- Reconstruct the unit from the xml and display it as an HTML page.
- Assessment Tool
- an assessor resource that builds a framework for writing an assessment tool
- Assessment Template
- generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
- Assessment Matrix
- a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
- Wiki Markup
- mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
- Evidence Guide
- create an evidence guide for workplace assessment and RPL applicants
- Competency Mapping Template
- Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
- Observation Checklist
- create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)
- Self Assessment Survey
- A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
- Moodle Outcomes
- Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
- Registered Training Organisations
- Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver AHCPHT205A, 'Carry out postharvest operations'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Carry out postharvest operations' on fishpond.com.au. This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to ntisthis.com for every purchase, so go nuts :)
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Prepare for postharvest operations | 1.1. Post-harvest operations to be performed and client specifications are identified according to enterprise work procedures. 1.2. Materials, tools, equipment and machinery appropriate to the task being undertaken are selected. 1.3. Pre-operational and safety checks are carried out on tools, equipment and machinery according to manufacturers specifications and enterprise work procedures. 1.4. Where applicable to crop under cultivation, Hazard Analysis Critical Control Point (HACCP) and food safety requirements are complied with. 1.5. Occupational Health and Safety (OHS) hazards are identified, and risks are assessed and reported to supervisor. 1.6. Suitable Personal Protective Equipment (PPE) is selected, used and maintained. 1.7. All work is performed in an environmentally aware and safe manner according to enterprise procedures. 1.8. Site quarantine protocols, and farm and personal hygiene requirements, are applied and followed as required by enterprise procedures and supervisor instructions. |
2. Transport harvested produce | 2.1. Safe manual handling techniques are employed when handling containers. 2.2. Field handling practices are conducted in a way that minimises damage to harvested produce. 2.3. Temperature of harvested produce is maintained at levels set by industry and enterprise work procedures. 2.4. Produce is transported with due care from field to post-harvest processing or storage area. 2.5. Containers are maintained according to enterprise requirements. |
3. Grade, label, treat, weigh and pack produce | 3.1. Harvested produce is graded and labelled according to client specifications and enterprise work procedures. 3.2. Post-harvest treatments are applied to produce according to enterprise work procedures and industry best practice. 3.3. Post-harvest practices are economical, methodical, meet established work schedules and minimise damage to produce. 3.4. Post-harvest operations are undertaken according to OHS requirements. 3.5. Tools, equipment and machinery are cleaned and maintained according to enterprise work procedures. 3.6. 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. 3.7. Correct packaging materials and containers for specific produce are selected. 3.8. Filled containers are weighed, weight recorded and repacked to correct weight, if required. 3.9. 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. 3.10. Where required, wraps and lids are applied and containers are labelled according to client specifications, enterprise work procedures and industry best practice. |
4. Store produce in a facility | 4.1. Containers are placed onto pallets or racks to ensure stability and optimum airflow. 4.2. Pallets or racks are transported to, and arranged in, storage facility according to enterprise work procedures. 4.3. Storage facility monitoring gauges are read accurately and efficiently with abnormal readings reported to supervisor. 4.4. Condition of stored produce is checked and damaged produce and containers are removed from storage facility according to enterprise work procedures. 4.5. Storage facility and packing containers are cleaned to a level of hygiene acceptable to enterprise and industry standards, without damaging monitoring or refrigeration equipment. |