Elements and Performance Criteria
- Handle and store velvet
- Check equipment required for handling, storing and grading velvet is serviceable and functioning correctly
- Handle harvested velvet according to food safety and NVAS requirements
- Clean, weigh and store individual pieces of velvet according to industry quality assurance procedures and NVAS criteria
- Identify velvet by using NVAS tags or NVAS Statutory Declaration Forms
- Implement enterprise work health and safety and biosecurity policies
- Grade and sell velvet
- Identify and apply factors affecting the grade of velvet in grading process
- Use industry-accepted grading specifications
- Transport frozen velvet according to industry quality assurance procedures
- Sell velvet through national pool or to private clients
- Review sales and personal grading assessments and compare with grades and feedback provided by professional graders