Application
This unit of competency describes the skills and knowledge required to handle store and grade velvet
All work must be carried out to comply with workplace procedures, work health and safety, animal welfare and biosecurity legislation and codes, and sustainability practices.
This unit applies to activities performed by velvet producers or their staff in accordance with the requirements of the National Velvet Accreditation Scheme (NVAS).
Elements and Performance Criteria
Element | Performance criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Handle and store velvet | 1.1 Check equipment required for handling, storing and grading velvet is serviceable and functioning correctly 1.2 Handle harvested velvet according to food safety and NVAS requirements 1.3 Clean, weigh and store individual pieces of velvet according to industry quality assurance procedures and NVAS criteria 1.4 Identify velvet by using NVAS tags or NVAS Statutory Declaration Forms 1.5 Implement enterprise work health and safety and biosecurity policies |
2. Grade and sell velvet | 2.1 Identify and apply factors affecting the grade of velvet in grading process 2.2 Use industry-accepted grading specifications 2.3 Transport frozen velvet according to industry quality assurance procedures 2.4 Sell velvet through national pool or to private clients 2.5 Review sales and personal grading assessments and compare with grades and feedback provided by professional graders |
Evidence of Performance
The candidate must be assessed on their ability to integrate and apply the performance requirements of this unit in a workplace setting. Performance must be demonstrated consistently over time and in a suitable range of contexts.
The candidate must provide evidence that they can:
handle and store velvet carefully according to food safety legislation
accurately and consistently grade velvet using industry grading specifications and record grading results
sell velvet and review the grading and marketing of the product
implement enterprise work health and safety and biosecurity policies
Evidence of Knowledge
The candidate must demonstrate knowledge of:
National Velvet Accreditation Scheme (NVAS)
food safety requirements for velvet
grading specifications
requirements for handling and storing velvet to maximise quality
enterprise work health and safety and biosecurity policies
Assessment Conditions
Competency is to be assessed in the workplace or simulated environment that accurately reflects performance in a real workplace setting.
Assessors must satisfy current standards for RTOs.
Foundation Skills
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.
Range Statement
Sectors
Deer (DER)