This unit covers grading conducted by mechanical and computer-based technology to sort fresh fruit and vegetables according to key characteristics, such as size, weight, density, quality or colour.

ELEMENT

PERFORMANCE CRITERIA

1. Confirm produce grading specifications

1.1. Features of the grading equipment and process are described

1.2. Characteristics of produce are examined and purpose for grading confirmed

1.3. Customer and packaging requirements are confirmed

1.4. Specifications for grading are determined

2. Program grading equipment

2.1. Specifications are entered into computer to set grading parameters

2.2. Computer program or equipment components are used effectively to enable a variety of grading outcomes to be achieved

2.3. Program or equipment operation is tested or monitored to ensure standards are achieved

2.4. Problems or inconsistencies in grading outcomes are investigated to determine cause and corrective action implemented

2.5. Documentation is completed and records of grading specifications for customer are recorded

Required skills

Ability to:

identify characteristics of produce used to determine grading requirements

use computer software or mechanical equipment to establish and set grading specifications

identify and apply the quality assurance systems in place to ensure that grading meets customer requirements

identify problems that occur in the grading process and investigate likely causes

determine appropriate corrective action to prevent grading non-conformance

describe the purpose of grading and processes implemented by grading equipment to achieve specific grading outcomes

identify typical problems that occur in the grading process, and outline likely causes and appropriate response options within level of responsibility

use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification and seeking advice from supervisor

work cooperatively within a culturally diverse workforce

Required knowledge

Knowledge of:

grading equipment processes and technologies

characteristics of produce used for grading and the process of identification

factors that influence grading outcomes

typical problems that occur in the grading process, and likely causes and appropriate response options

The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of ability to:

analyse grading requirements and confirm specifications for grading equipment

determine grading specifications for a variety of outcomes

use computing or mechanical technology to achieve grading specifications

verify program specifications for required outcomes

analyse non-conformances and grading problems and determine probable cause.

Context of and specific resources for assessment

Assessment must occur in a real or simulated workplace where the assessee has access to:

grading specifications

produce, grading equipment and consumables

relevant standard operating procedures (SOPs)

communication systems

workplace information recording systems, requirements and procedures.

Method of assessment

This unit should be assessed together with core units and other units of competency relevant to the function or work role.

Guidance information for assessment

To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Policies and procedures

Product packaging and related work processes are consistent with company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements and takes account of occupational health and safety (OHS) and environmental impact

Equipment

Equipment may include:

cameras

infra-red lights

lasers

temperature gauges

conveyor belts

Grading purpose

Grading purpose may include:

singulation

rotation

sorting

quality control

Unit sector

Fruit and vegetables

This unit contains employability skills.