Unit of competency Outline

Date retreived
22/07/2026 8:37 AM AWST

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Prepare the enterprise for organic certification

Prepare the enterprise for organic certification

Unit of competency
National Code
AHCORG502
State Code
BAS57
TGA Status
Replaced
DTWD Status
Replaced
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
050301 - Horticulture
Original Release Date
12/01/2017
Nominal Hours
140
Description
This unit of competency describes the skills and knowledge required to prepare an enterprise for organic certification.All work must be carried out to comply with workplace procedures, work health and safety, animal welfare and biosecurity legislation and codes, and sustainability practices.This unit applies to farmers who are preparing a production enterprise for compliance with the Federal Government Department of Agriculture, accredited certification bodies and the National Standard for Organic and Biodynamic Produce. This unit applies to individuals who take responsibility for their own work and for the quality of the work of others within know parameters and use discretion and judgment in the selection, allocation and use of available resources.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. Investigate and access information sources and support for conversion to organic 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 one's control, according to certification bodies' requirements and the National Standard for Organic and Biodynamic Produce
  • 3.2 Identify, document and compare quality, organic and statutory product standards to be met to actual standards achieved by product and enterprise
  • 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 Where required integrate a food safety management program
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, communicate to relevant parties and monitor product recall procedures
No information
No information
Replaces
State Code National Code Title Type
D7101 AHCORG502A Prepare the enterprise for organic certification Unit of competency
Replaced By
State Code National Code Title Type
OBJ63 AHCORG508 Prepare the enterprise for organic or biodynamic certification Unit of competency