^
 
 

Unit of competency details

AHCPHT313 - Implement a post-harvest program (Release 1)

Summary

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes AHCPHT303 - Implement a post-harvest programMinor 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:
Find RTOs approved to deliver this unit of competency.

Training packages that include this unit

Qualifications that include this unit

Classifications

SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 050101 Agricultural Science  

Classification history

SchemeCodeClassification valueStart dateEnd date
ASCED Module/Unit of Competency Field of Education Identifier 050101 Agricultural Science  09/Feb/2021 
The content being displayed has been produced by a third party, while all attempts have been made to make this content as accessible as possible it cannot be guaranteed. If you are encountering issues following the content on this page please consider downloading the content in its original form

Content

Compare:
Compare content of this unit of competency with other releases or training components
Download:

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 implement a post-harvest program for horticultural crops.

The unit applies to individuals who implement a post-harvest program under broad direction, and take responsibility for their own work and for the quality of the work of others.

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 implementation of post-harvest operations

1.1 Identify post-harvest operations to be performed and requirements of the program

1.2 Select materials, tools, equipment and machinery according to post-harvest operations requirements, and check for safe operation

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

2. Coordinate post-harvest work

2.1 Identify work team and coordinate tasks

2.2 Undertake post-harvest operations according to post harvest program requirements

2.3 Follow site quarantine protocols and farm and personal hygiene requirements

3. Implement post-harvest treatments

3.1 Grade and label produce according to client specifications

3.2 Identify and dispose of produce that does not meet client specifications or workplace requirements

3.3 Select post-harvest treatments according to harvested produce requirements

3.4 Confirm timing, rate, application method, environmental requirements and handling techniques conform to the requirements of the harvested produce

3.5 Confirm post-harvest practices meet workplace requirements and minimise damage to produce

3.6 Clean, maintain and return tools, equipment and machinery to required location

3.7 Identify and report unserviceable tools, equipment and machinery according to workplace procedures

4. Implement hazardous waste disposal guidelines

4.1 Review waste disposal requirements and determine operational tasks

4.2 Monitor collection and disposal of waste according to workplace procedures

4.3 Report conditions likely to impact on business viability

5. Implement packing and presentation requirements of produce

5.1 Review packing and presentation specification requirements, and determine operational tasks

5.2 Monitor and adjust packing and presentation processes

5.3 Record packing and presentation processes

6. Implement storage requirements of produce

6.1 Review storage specification requirements, and determine operational tasks

6.2 Monitor storage processes and facilities

6.3 Record storage processes and conditions

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 program

Oral communication
  • Initiate discussions with supervisor using clear language to report unserviceable tools, equipment and machinery, and conditions likely to impact on business viability
  • Use clear language to inform work teams of post-harvest program operational tasks

Unit Mapping Information

Code and title current version

Code and title previous version

Comments

Equivalence status

AHCPHT313 Implement a post-harvest program

AHCPHT303 Implement a post-harvest program

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-524b2322c

 

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 implemented a post-harvest program on at least two occasions, and has:

  • identified and coordinated post-harvest operations according to post-harvest program requirements
  • applied client specifications and workplace requirements applicable to post-harvest operations
  • identified the Hazard Analysis and Critical Control Points (HACCP) and applicable food safety requirements
  • implemented post-harvest treatments and labelling, packing, presentation and storage requirements according to market requirements, client specifications and workplace procedures
  • reported unserviceable tools, equipment and machinery, and conditions likely to impact on business viability
  • monitored the collection and disposal of hazardous waste materials according to guidelines and workplace procedures
  • completed packing and presentation process records, and storage processes and conditions records.

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 treatments and processes, including:
  • attributes of produce in relation to the desired quality of produce to be presented to the client
  • characteristics and procedures for the use of cool rooms
  • cool chain principles and practices
  • correct storage temperatures for a range of produce
  • enterprise confined spaces policy and safety procedures
  • environmental effects of post-harvest treatments and hazardous waste disposal methodologies, application and purpose
  • humidity levels and their effect on the quality of produce
  • hygiene issues in the handling and storage of plant produce
  • industry standards for packaging
  • relationship between the quality attributes of produce and packing techniques and packaging
  • storage methods for a range of produce
  • the importance of maintaining the quality of produce, including handling and cooling requirements.

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, post-harvest program and workplace requirements applicable to post-harvest operations
  • HACCP and applicable food safety requirements
  • principles and practices of post-harvest operations
  • relationships:
  • team members
  • 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

Back to top