Elements and Performance Criteria
- Identify and plan appropriate activities
- Identify workplace approach to producing food and describe in relation to work activity
- Identify individual responsibilities in contributing to producing food
- Identify workplace products, services, operations and customers
- Identify safe work practices relevant to work activity
- Plan and implement activities to meet workplace requirements
- Use an appropriate mix of technical skills
- Prepare machinery, equipment and tools required to conduct work, and use safely and in accordance with work procedures
- Apply technical skills to support food production and supply
- Handle produce in a way that minimises damage
- Maintain temperature of produce at appropriate levels
- Clean, maintain and sort machine and equipment according to manufacturer or workplace specifications
- Apply safe work practices to food production activities
- Conduct housekeeping in work area
- Complete workplace documentation
- Contribute to postharvest treatment of produce where required
- Handle unexpected contingencies
- Respond to requests that effect work activity courteously, clearly, professionally and efficiently
- Seek assistance with issues relating to work from other staff when required and in a timely manner
- Keep key personnel informed of work progress and provide clear explanations regarding issues
- Identify and report on physical and behavioural hazards
- Reflect on procedures used to produce food or plants