Unit of competency Outline
Date retreived
22/07/2026 3:55 PM AWST
22/07/2026 3:55 PM 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.
Extract honey
Extract honey
Unit of competency
National Code
AHCBEK305A
AHCBEK305A
State Code
D6683
D6683
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
06/12/2011
Field of Education
050105 - Animal Husbandry
Original Release Date
06/12/2011
Nominal Hours
20
Description
This unit covers the process of extracting honey and defines the standard required to: operate honey extraction equipment safely to extract honey fit for human consumption; store the extracted honey to reduce the risk of spoilage; take a reference sample of honey to meet quality assurance and food safety requirements.
Notes
Elements and Performance Criteria
1. Prepare to extract honey
- 1.1. All equipment is cleaned, dried, sanitised and checked for serviceability and use.
- 1.2. Ripe honey combs are selected for extraction of honey.
- 1.3. Suitable Personal Protective Equipment (PPE) is selected and checked prior to use.
- 1.4. Occupational Health and Safety (OHS) hazards are identified and action is taken to minimise risks to self and others.
2. Extract honey
- 2.1. Quality Assurance (QA) and food safety requirements are complied with throughout process of extracting honey.
- 2.2. Frames are visually inspected for areas of brood and, if found, frames are uncapped by hand to avoid brood.
- 2.3. Where required, combs are warmed to assist extraction process.
- 2.4. Cells are uncapped using a hand knife or machine, avoiding damage to cells and frames.
- 2.5. Frames are placed in extraction unit and unit is operated according to manufacturer instructions.
3. Purify honey
- 3.1. Extracted honey is heated to 30°C and strained or settled to remove wax, air bubbles, pollen and bees.
- 3.2. Moisture content of honey is checked and appropriate action is taken as required.
- 3.3. Action is taken to reduce risk of fermentation of honey by storing in an airtight container or tank.
4. Store honey
- 4.1. Cleaned honey is stored in suitable containers to meet customer requirements.
- 4.2. Reference sample of honey is taken, correctly labelled and stored according to enterprise, food safety and quality assurance requirements.
RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Extracting honey includes:
all of the processes, procedures and equipment required to extract honey from a hive.
The range statement relates to the unit of competency as a whole.
Extracting honey includes:
all of the processes, procedures and equipment required to extract honey from a hive.
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:
operate honey extraction equipment safely to extract honey fit for human consumption
store the extracted honey to reduce the risk of spoilage
take a reference sample of honey to meet quality assurance and food safety requirements.
Context of and specific resources for assessment
Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.
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:
operate honey extraction equipment safely to extract honey fit for human consumption
store the extracted honey to reduce the risk of spoilage
take a reference sample of honey to meet quality assurance and food safety requirements.
Context of and specific resources for assessment
Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BAN93 | AHCBEK305 | Extract honey | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D533 | AHC32010 | Certificate III in Beekeeping | Qualification |