Unit of competency Outline

Date retreived
23/07/2026 4:34 AM AWST

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Contribute to work activities to produce food

Contribute to work activities to produce food

Unit of competency
National Code
AHCCMN202
State Code
BAQ58
TGA Status
Deleted
DTWD Status
Deleted
Current Release Number
1.00
Current Release Date
27/06/2016
View on TGA
State Implementation and Classification
Approved Date
12/01/2017
Field of Education
110111 - Food Hygiene
Original Release Date
12/01/2017
Nominal Hours
40
Description
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. No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Identify and plan appropriate activities
  • 1.1 Identify workplace approach to producing food and describe in relation to work activity
  • 1.2 Identify individual responsibilities in contributing to producing food
  • 1.3 Identify workplace products, services, operations and customers
  • 1.4 Identify safe work practices relevant to work activity
  • 1.5 Plan and implement activities to meet workplace requirements
2. Use an appropriate mix of technical skills
  • 2.1 Prepare machinery, equipment and tools required to conduct work, and use safely and in accordance with work procedures
  • 2.2 Apply technical skills to support food production and supply
  • 2.3 Handle produce in a way that minimises damage
  • 2.4 Maintain temperature of produce at appropriate levels
  • 2.5 Clean, maintain and sort machine and equipment according to manufacturer or workplace specifications
  • 2.6 Apply safe work practices to food production activities
  • 2.7 Conduct housekeeping in work area
  • 2.8 Complete workplace documentation
3. Contribute to postharvest treatment of produce where required
  • 3.1 Apply post-harvest treatments where relevant
  • 3.2 Grade and label producewhere relevant
  • 3.3 Deal with waste material produced during post-harvest handling process, according to supervisor instructions
4. Handle unexpected contingencies
  • 4.1 Respond to requests that effect work activity courteously, clearly, professionally and efficiently
  • 4.2 Seek assistance with issues relating to work from other staff when required and in a timely manner
  • 4.3 Keep key personnel informed of work progress and provide clear explanations regarding issues
  • 4.4 Identify and report on physical and behavioural hazards
5. Reflect on procedures used to produce food or plants
  • 5.1 Reflect on personal performance and discuss possible improvements with supervisor
  • 5.2 Apply improvements to work practice
  • 5.3 Identify possible improvements to food production procedures and discuss with key personnel
No information
No information
Replaces
State Code National Code Title Type
S5335 AGFCMN202A Contribute to work activities to produce food Unit of competency
No information