Unit of competency Outline
Date retreived
23/07/2026 7:38 AM AWST
23/07/2026 7:38 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Prepare the enterprise for organic certification
Prepare the enterprise for organic certification
Unit of competency
National Code
AHCORG502A
AHCORG502A
State Code
D7101
D7101
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
25/06/2014
Field of Education
050301 - Horticulture
Original Release Date
25/06/2014
Nominal Hours
140
Description
This unit covers the preparation of the enterprise for organic certification and defines the standard required to: identify requirements for organic certification and apply them to one's enterprise; identify critical points in supply chain at which the organic integrity of one's product may be compromised; implement and monitor effective risk management for those parts of supply chain under one's control; identify practices and strategies to minimise the risk of contamination and non conformance with organic standards; develop an operational plan for conversion to organic production.
Notes
Elements and Performance Criteria
1. Investigate and access information sources and support for conversion to organic production
- 1.1. Contact is established with other organic producers and marketers of organic products.
- 1.2. Other sources of support and advice, including agricultural extension officers and training programs, are identified and accessed.
- 1.3. Literature, industry publications and internet sources of information to support decision-making are assessed for usefulness and reliability.
- 1.4. Certification process requirements are obtained from certification bodies.
- 1.5. Roles and responsibilities of inspector, certifier and accreditation bodies, including role of AQIS, are investigated.
2. Conduct a risk assessment of the site
- 2.1. Previous land use and chemicals applied on the site are identified and documented.
- 2.2. Risk assessment for potential on-farm contaminants is undertaken and documented.
- 2.3. Potential contamination risk from off-farm land use and agricultural practices is assessed.
- 2.4. Risk management procedures to minimise potential contamination from internal and external sources are incorporated into a certification preparation plan.
3. Develop and implement hazard analysis critical control point (HACCP) based procedures
- 3.1. Production processes and activities, and those sections of supply chain under one's control, are identified and documented according to enterprise procedures, certification bodies' requirements and the National Standard for Organic and Biodynamic Produce.
- 3.2. Quality, organic and statutory product standards to be met are identified, documented and compared to actual standards achieved by product and enterprise.
- 3.3. Corrective actions or improvements to processes and activities are identified and documented.
- 3.4. Procedures and processes for monitoring and annual review are developed and implemented.
4. Manage customer feedback
- 4.1. Procedures are developed and implemented to obtain, analyse and respond to customer feedback on quality and integrity of organic product.
- 4.2. Product recall procedures are developed, communicated to relevant parties and monitored.
RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Enterprises may include:
dairies
cropping
production horticulture
transport
poultry
livestock
post-harvest handling
storage
packaging
labelling and selling to wholesalers, retailers or direct to consumers.
The range statement relates to the unit of competency as a whole.
Enterprises may include:
dairies
cropping
production horticulture
transport
poultry
livestock
post-harvest handling
storage
packaging
labelling and selling to wholesalers, retailers or direct to consumers.
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment
Critical aspects for assessment and evidence required to demonstrate competency in this unit
The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following:
identify requirements for organic certification and apply them to one's enterprise
identify critical points in supply chain at which the organic integrity of one's product may be compromised
implement and monitor effective risk management for those parts of supply chain under one's control
identify practices and strategies to minimise the risk of contamination and non conformance with organic standards
develop an operational plan for conversion to organic production.
Context of and specific resources for assessment
For valid assessment, one must have opportunities to participate in exercises, case studies and other real and simulated practical and knowledge assessments that demonstrate the skills and knowledge required to prepare an enterprise for organic certification.
The candidate must also have access to the following resources:
National Standard for Organic and Biodynamic Produce
documented requirements of appropriate organic certification body.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment
Critical aspects for assessment and evidence required to demonstrate competency in this unit
The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following:
identify requirements for organic certification and apply them to one's enterprise
identify critical points in supply chain at which the organic integrity of one's product may be compromised
implement and monitor effective risk management for those parts of supply chain under one's control
identify practices and strategies to minimise the risk of contamination and non conformance with organic standards
develop an operational plan for conversion to organic production.
Context of and specific resources for assessment
For valid assessment, one must have opportunities to participate in exercises, case studies and other real and simulated practical and knowledge assessments that demonstrate the skills and knowledge required to prepare an enterprise for organic certification.
The candidate must also have access to the following resources:
National Standard for Organic and Biodynamic Produce
documented requirements of appropriate organic certification body.
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BAS57 | AHCORG502 | Prepare the enterprise for organic certification | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D513 | AHC50110 | Diploma of Agriculture | Qualification |
| J271 | AHC51812 | Diploma of Organic Farming | Qualification |
| D515 | AHC50310 | Diploma of Production Horticulture | Qualification |
| J517 | AHC51513 | Diploma of Viticulture | Qualification |