Unit of competency Outline

Date retreived
23/07/2026 5:51 AM AWST

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Prepare and manage organic or biodynamic certification

Prepare and manage organic or biodynamic certification

Unit of competency
National Code
AHCORG509
State Code
OFB88
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
24/01/2023
View on TGA
State Implementation and Classification
Approved Date
09/06/2023
Field of Education
050301 - Horticulture
Original Release Date
09/06/2023
Nominal Hours
125
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 and Critical Control Points (HACCP)-based procedures and manage customer feedback for a certified organic or biodynamic farm.The unit applies to individuals who apply specialised skills and knowledge, and take personal responsibility and exercise autonomy in undertaking complex work. They analyse and synthesise information, and analyse, design and communicate solutions to sometimes complex problems.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 organic producers and marketers of organic products
  • 1.2 Identify and access sources of support and advice
  • 1.3 Review and assess relevance and reliability of reference materials
  • 1.4 Review certification requirements from accrediting bodies
  • 1.5 Select accrediting body according to organic farm production system
  • 1.6 Investigate roles and responsibilities of stakeholders for accrediting body and government agencies
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 reducing potential contamination into a certification preparation plan
3. Develop and implement Hazard Analysis and Critical Control Points (HACCP)-based procedures
  • 3.1 Identify and document production processes for supply chain according to accrediting body and national standards for organic and biodynamic production
  • 3.2 Verify quality of production output with organic and statutory product standards
  • 3.3 Identify and document corrective actions or improvements to processes and activities
  • 3.4 Develop and implement procedures for monitoring and reviewing processes and compliance
  • 3.5 Integrate a food safety management program according to production process
4. Manage customer feedback
  • 4.1 Develop and implement procedures to obtain, analyse and respond to stakeholder feedback on quality and integrity of organic product
  • 4.2 Develop and monitor product recall procedures, and communicate to stakeholders
No information
No information
Replaces
State Code National Code Title Type
OBJ63 AHCORG508 Prepare the enterprise for organic or biodynamic certification Unit of competency