Unit of competency Outline

Date retreived
22/07/2026 7:35 PM AWST

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Prepare the enterprise for organic or biodynamic certification

Prepare the enterprise for organic or biodynamic certification

Unit of competency
National Code
AHCORG508
State Code
OBJ63
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
21/10/2019
View on TGA
State Implementation and Classification
Approved Date
28/01/2020
Field of Education
050301 - Horticulture
Original Release Date
28/01/2020
Nominal Hours
140
Description
This unit of competency describes the skills and knowledge required to investigate and access information to support conversion to organic or biodynamic production, conduct a risk assessment, implement hazard analysis critical control point (HACCP) based procedures and manage customer feedback.The unit applies to individuals who apply specialised skills and knowledge to prepare an enterprise for organic certification and take personal responsibility and exercise autonomy in undertaking complex work. They analyse and synthesise information and demonstrate deep knowledge in a specific technical area. They analyse, design and communicate solutions to sometimes complex problems.All work must be carried out to comply with workplace procedures, health and safety in the workplace requirements, animal welfare and legislative and regulatory requirements, organic standards, sustainability and biosecurity practices.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Investigate and access information sources and support for conversion to organic or biodynamic 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
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
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 the businesses control, according to certification body requirements and the National Standard for Organic or Biodynamic Produce
  • 3.2 Identify, document and compare quality, organic and statutory product standards to be met to actual standards achieved by product and workplace
  • 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 Integrate a food safety management program where required
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 and monitor product recall procedures and communicate to relevant parties
No information
No information
Replaces
State Code National Code Title Type
BAS57 AHCORG502 Prepare the enterprise for organic certification Unit of competency
Replaced By
State Code National Code Title Type
OFB88 AHCORG509 Prepare and manage organic or biodynamic certification Unit of competency