Elements and Performance Criteria
- Prepare for postharvest operations
- Identify post-harvest treatments and operations to be performed and client specifications
- Select materials, tools, equipment and machinery
- Carry out pre-operational and safety checks on tools, equipment and machinery
- Comply with Hazard Analysis Critical Control Point (HACCP) and food safety requirements applicable to crop under cultivation
- Follow site quarantine protocols and farm and personal hygiene requirements
- Transport harvested produce
- Grade, label, treat, weigh and pack produce
- Grade and label produce according to client specifications
- Apply post-harvest treatments to produce
- Identify quality parameters of produce and specifications for packaging materials, containers, filling techniques and labelling
- Select packaging materials and containers for specific produce
- Weigh filled containers, record weight and repack to correct weight
- Use correct filling techniques for specific containers and produce
- Apply wraps and lids and label containers according to client specifications
- Store produce in a facility
- Place containers onto pallets or racks to ensure stability and optimum airflow
- Transport to and arrange pallets or racks in storage facility
- Read storage facility monitoring gauges and report abnormal readings
- Check condition of stored produce and remove damaged produce and containers from storage facility
- Clean storage facility and packing containers