Unit of competency
Modification History
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Release |
TP Version |
Comment |
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1 |
AHCv1.0 |
Initial release |
Application
This unit of competency describes the skills and knowledge required to prepare an enterprise for organic certification.
All work must be carried out to comply with workplace procedures, work health and safety, animal welfare and biosecurity legislation and codes, and sustainability practices.
This unit applies to farmers who are preparing a production enterprise for compliance with the Federal Government Department of Agriculture, accredited certification bodies and the National Standard for Organic and Biodynamic Produce.
This unit applies to individuals who take responsibility for their own work and for the quality of the work of others within know parameters and use discretion and judgment in the selection, allocation and use of available resources.
No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
Pre-requisite Unit
Nil.
Unit Sector
Organic Production (ORG)
Elements and Performance Criteria
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Element |
Performance criteria |
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Elements describe the essential outcomes. |
Performance criteria describe the performance needed to demonstrate achievement of the element. |
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1. Investigate and access information sources and support for conversion to organic production |
1.1 Establish contact with other organic producers and marketers of organic products 1.2 Identify and use other sources of support and advice including agricultural extension officers and training programs 1.3 Assess literature, publications and internet sources of information to support decision-making for usefulness and reliability 1.4 Obtain certification process requirements from certification bodies and select appropriate certifier 1.5 Investigate roles and responsibilities of inspector, certifier and accreditation bodies, including role of government departments |
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2. Conduct a risk assessment of the site |
2.1 Identify and document previous land use and chemicals applied on the site 2.2 Undertake and document risk assessment for potential on-farm contaminants 2.3 Assess potential contamination risk from off-farm land use and agricultural practices 2.4 Incorporate risk management procedures to minimise potential contamination from internal and external sources into a certification preparation plan |
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3. Develop and implement hazard analysis critical control point (HACCP) based procedures |
3.1 Identify and document production processes and activities, and those sections of supply chain under one's control, according to certification bodies' requirements and the National Standard for Organic and Biodynamic Produce 3.2 Identify, document and compare quality, organic and statutory product standards to be met to actual standards achieved by product and enterprise 3.3 Identify and document corrective actions or improvements to processes and activities 3.4 Develop and implement procedures and processes for monitoring and annual review, including an internal review protocol where appropriate 3.5 Where required integrate a food safety management program |
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4. Manage customer feedback |
4.1 Develop and implement procedures to obtain, analyse and respond to customer feedback on quality and integrity of organic product 4.2 Develop, communicate to relevant parties and monitor product recall procedures |
Foundation Skills
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.
Range of Conditions
Unit Mapping Information
This unit is equivalent to AHCORG502A Prepare the enterprise for organic certification.
Links
Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72
