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Unit of competency details

AHCPHT218 - Carry out post-harvest operations (Release 1)

Summary

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes AHCPHT205 - Carry out post-harvest operationsMinor changes to application Major changes to performance criteria Foundation skills added Assessment requirements updated 23/Dec/2020

Release Status:
Current
Releases:
ReleaseRelease date
1 1 (this release) 24/Dec/2020

Companion volumes:
Unit of competency Assessment requirements

Delivery:
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Training packages that include this unit

Qualifications that include this unit

Classifications

SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 050301 Horticulture  

Classification history

SchemeCodeClassification valueStart dateEnd date
ASCED Module/Unit of Competency Field of Education Identifier 050301 Horticulture  09/Feb/2021 
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Unit of competency

Modification History

Release

Comments

Release 1

This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to carry out post-harvest operations, including preparing for post-harvest operations, transporting, packing and storing harvested produce.

The unit applies to individuals who carry out post-harvest operations under general supervision with limited autonomy or accountability.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Production Horticulture (PHT)

Elements and Performance Criteria

Elements

Performance Criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Prepare for post-harvest operations

1.1 Identify post-harvest treatments, operations to be performed and client specifications with supervisor

1.2 Select materials, tools, equipment and machinery according to post-harvest operations requirements

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

1.4 Identify the Hazard Analysis and Critical Control Points (HACCP) and food safety requirements applicable to crop under cultivation

1.5 Identify site quarantine protocols and farm and personal hygiene requirements

2. Transport harvested produce

2.1 Transport produce to post-harvest processing or storage area

2.2 Maintain required temperature of harvested produce

2.3 Maintain containers, materials and equipment in good working order according to workplace requirements

3. Grade, label, treat, weigh and pack produce

3.1 Grade and label produce according to client specifications

3.2 Apply post-harvest treatments according to produce requirements

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 required 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 and arrange pallets or racks in storage facility

4.3 Read storage facility monitoring gauges, and report abnormal readings to supervisor

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

4.5 Clean storage facility and packing containers

4.6 Record and report post-harvest operations according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill

Description

Reading
  • Interpret textual information from a range of sources to identify relevant and key information about post-harvest operations

Writing
  • Use clear language and accurate industry terminology to prepare produce labels and record post-harvest operations

Oral communication
  • Use clear language to confirm post-harvest operations and client specifications and report to abnormal gauge readings and post-harvest operations to supervisor

Unit Mapping Information

Code and title current version

Code and title previous version

Comments

Equivalence status

AHCPHT218 Carry out post-harvest operations

AHCPHT205 Carry out post-harvest operations

Minor changes to application

Major changes to performance criteria

Foundation skills added

Assessment requirements updated

Not equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

 

Assessment requirements

Modification History

Release

Comments

Release 1

This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has carried out post-harvest operations on at least two occasions, and has:

  • identified post-harvest treatments and operations to be performed
  • applied client specifications and workplace requirements applicable to post-harvest operations
  • used a range of equipment for handling and transporting produce
  • identified the Hazard Analysis and Critical Control Points (HACCP) and applicable food safety requirements
  • transported, graded, treated, packed and stored harvested produce according to market requirements, client specifications and workplace requirements
  • labelled produce accurately and correctly
  • read storage facility monitoring gauges, and reported abnormal readings
  • minimised handling damage to produce
  • maintained records of post-harvest operations to allow traceability
  • reported on post-harvest operations to supervisor.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

  • client specifications and workplace requirements applicable to post-harvest operations
  • HACCP and applicable food safety requirements
  • principles and practices of post-harvest operations, including:
  • attributes of workplace 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 the effect of humidity 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 workplace produce.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

  • physical conditions:
  • a workplace setting or an environment that accurately represents workplace conditions
  • resources, equipment and materials:
  • post-harvest tools, equipment and machinery
  • specifications:
  • client specifications and workplace requirements applicable to post-harvest operations
  • HACCP and applicable food safety requirements
  • principles and practices of post-harvest operations
  • relationships:
  • supervisor
  • timeframes:
  • according to job requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

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