Modification History
Not applicable.
Unit Descriptor
Unit descriptor |
This unit covers the skills and knowledge needed to contribute to work activities that help to produce food. Food in this context refers to product from animal, seafood and plant sources. Producing food may involve hands-on activities, such as seeding, weeding, hoeing and feeding stock (fish or animals), as well as post-harvest activities. It includes being part of a whole system that supports and contributes to producing food. This unit is designed for use in a Pathway qualification or skills set. It should not be used in a qualification that has a direct job outcome. |
Application of the Unit
Application of the unit |
The unit should be regarded as a fundamental unit that has application in the agri-food industries. It should be applied to a specific food production project or task which has a defined beginning, middle and end, occurs over an extended period of time, and is reflective of the particular agri-food industry and workplace. When delivered or assessed as part of a qualification, the unit should be customised to ensure its relevance to a real or simulated work activity and related workplaces and must be delivered and assessed over a period of time. |
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Prerequisite units |
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Employability Skills Information
Employability skills |
This unit contains employability skills. |
Elements and Performance Criteria Pre-Content
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
Identify and plan appropriate activities. |
1. Workplace approach to producing food is identified in relation to work activity. 2. Individual responsibility to contribution of producing food is identified in relation to work activity. 3. Products, services, operations, customers and safe work practices relevant to work activity are identified. 4. Appropriate strategy based on workplace requirements and individual responsibility is mapped out, practised and applied. |
Use an appropriate mix of technical skills. |
5. Machinery , equipment and tools required to contribute to producing food are preparedand used appropriately. 6. Handling practices are conducted in a way that minimises damage to produce. 7. Temperature of produce is maintained at appropriate levels . 8. Machine and equipment are cleaned , maintained and sorted according to manufacturer or workplace specifications. 9. Work producing food or plants is undertaken in accordance with OHS standards . |
Contribute to postharvest treatment of produce where required. |
10. Post -harvest treatments are applied where relevant. 11. Produce is graded and labelled where relevant according to workplace specifications. 12. Waste material produced during post-harvest handling process is dealt with according to supervisor instructions. |
Handle unexpected contingencies. |
13. Requests that effect workplace activities for producing food are met courteously, clearly, professionally and efficiently. 14. Assistance with issues relating to producing food is sought from other staff when required and in a timely manner. 15. Key personnel are kept informed of progress and provided with clear explanations regarding any issues. 16. Hazards are identified and reported. |
Reflect on procedures used to produce food or plants. |
17. Personal performance in relation to activities that contribute to producing food is considered and discussed with supervisor. 18. Possible improvements to performance in relation to activities that contribute to producing food are identified and applied. |
Required Skills and Knowledge
REQUIRED SKILLS AND KNOWLEDGE |
This section describes the skills and knowledge required for this unit. |
Required skills |
Required skills :
Required knowledge :
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Required knowledge |
Evidence Guide
EVIDENCE GUIDE |
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The Evidence Guide provides advice on assessment and must be read in conjunction with the Performance Criteria, Required Skills and Knowledge, the Range Statement and the Assessment Guidelines for the Training Package. |
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Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Assessment must confirm appropriate knowledge and skills demonstrated over a period of time, in a range of contexts and to a consistent standard. Evidence must demonstrate the individual's ability and understanding to:
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Context of and specific resources for assessment |
Assessment can be carried out by a using a range of simulated or actual workplace activities that demonstrate the skills and knowledge to adapt to workplace requirements. This unit of competency should be part of a holistic assessment involving other units which make up the job function. A variety of assessment methods is recommended and may include:
Where a simulated environment is used for assessment it must be reflective of a workplace environment. |
Range Statement
RANGE STATEMENT |
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The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the Performance Criteria, is detailed below. Add any essential operating conditions that may be present with training and assessment depending on the work situation, needs if the candidate, accessibility of the item, and local industry and regional contexts. |
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Producing food generally refers to that which is for human consumption. It may include: |
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Machinery , equipment and tools may involve: |
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Handling practices may involve: |
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Appropriate temperature levels may include: |
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Cleaning may include: |
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OHS standards may relate to: |
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Post -harvest treatments can include: |
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Grading may include: |
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Labelling may include produce details, such as: |
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Waste materials may include: |
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Key personnel may include: |
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Hazards may include: |
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Unit Sector(s)
Unit Sector |
No sector assigned |
Co-requisite units
Co-requisite units |
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Functional area
Functional Area |