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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Review preparation of fruit, vegetables, nuts, herbs and spices for processing
   • Identify processes for preparing fruit, vegetables, nuts, herbs and spices
   • Identify the steps involved in the processing of a range of fruit, vegetables, nuts, herbs and spices
   • Document preparation processes
2. Monitor processing of fruit, vegetables, nuts, herbs and spices product samples for testing
   • Identify the processing techniques to produce required range of product samples
   • Evaluate permissible additives and preservatives in the production process for suitability
   • Process product and monitor stages for compliance
   • Confirm that products are produced in a safe working environment using appropriate hygiene and sanitation techniques
3. Investigate the packaging alternatives for fruit, vegetables, nuts, herbs and spices products
   • Identify packaging requirements for products and evaluate for suitability and compliance with regulatory requirements
   • Monitor the packaging and storage processes of the products
   • Make adjustments to packaging and storage procedures and design where required
4. Assess the quality and shelf life of fruit, vegetables, nuts, herbs and spices products
   • Use testing techniques to assess the safety and organoleptic qualities of the products
   • Identify and assess common hazards at critical control points (CCPs) for the production of products
   • Comply with critical limits for all steps of processing including shelf life and storage
5. Review production processes
   • Review the CCPs and critical limits for product safety
   • Review operating procedures for food safety and quality
   • Review the production plan