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Evidence Guide: AHCPHT203A - Support horticultural crop harvesting

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

AHCPHT203A - Support horticultural crop harvesting

What evidence can you provide to prove your understanding of each of the following citeria?

1 Perform routine assessment of plant products for harvest

  1. Estimate of crop maturity is reported to the supervisor.
Estimate of crop maturity is reported to the supervisor.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

2 Prepare equipment for harvesting

  1. Tools, equipment and machinery appropriate to the task being undertaken are selected.
  2. Pre-operational and safety checks are carried out on tools, equipment and machinery according to manufacturers specifications and written work procedures.
  3. Occupational Health and Safety (OHS) hazards are identified and reported to the supervisor.
  4. Suitable Personal Protective Equipment (PPE) is selected, used and maintained.
Tools, equipment and machinery appropriate to the task being undertaken are selected.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pre-operational and safety checks are carried out on tools, equipment and machinery according to manufacturers specifications and written work procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Occupational Health and Safety (OHS) hazards are identified and reported to the supervisor.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Suitable Personal Protective Equipment (PPE) is selected, used and maintained.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

3 Harvest the crop

  1. .Harvesting procedures minimise plant damage.
  2. Harvesting the crop is undertaken according to OHS requirements.
  3. Basic sorting and grading of the crop is carried out.
  4. Harvesting tools, equipment and machinery are cleaned and maintained.
  5. Problems are reported to the supervisor.
.Harvesting procedures minimise plant damage.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Harvesting the crop is undertaken according to OHS requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Basic sorting and grading of the crop is carried out.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Harvesting tools, equipment and machinery are cleaned and maintained.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Problems are reported to the supervisor.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

4 Transport the crop

  1. Safe manual handling techniques are employed when handling containers.
  2. Containers are moved and stacked in such a way that minimises damage to the crop.
  3. Temperature of the crop is maintained at the levels set by industry and written work procedures.
  4. The crop is transported from the field to the processing or storage area.
  5. Containers are maintained in good working order.
Safe manual handling techniques are employed when handling containers.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Containers are moved and stacked in such a way that minimises damage to the crop.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Temperature of the crop is maintained at the levels set by industry and written work procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The crop is transported from the field to the processing or storage area.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Containers are maintained in good working order.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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

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

The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following:

estimate the readiness of produce for picking

harvest the crop using the correct technique

stack produce in containers without causing damage or losses

transport produce from the field according to enterprise requirements

select and grade produce at picking where required.

Context of and specific resources for assessment

Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Required Skills and Knowledge

Required skills

assess the readiness of produce for picking

use the correct crop harvesting technique the efficiently

stack produce without damage or loss

transport produce

select and grade produce

participate in teams and contribute to team objectives

dispose of out-of-standard plant material in an environmentally aware and sensitive manner, such as the careful disposal of rotten produce to minimise smell and the spread of insect pests and disease

use literacy skills to follow sequenced written instructions and record information accurately and legibly

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

use numeracy skills to estimate, calculate and record routine workplace measures

use interpersonal skills to relate to people from a range of social, cultural and ethnic backgrounds and with a range of physical and mental abilities.

Required knowledge

recognition of crop maturity of a range of crops

enterprise quality procedures

grading characteristics of each crop

the importance of maintaining quality of produce including cooling requirements and quick transport from field to processing areas

the effect of adverse climatic conditions (e.g., rain, hail, extreme wind with dust, or very high ultraviolet radiation), which may downgrade the quality of affected crop, prevent or impede harvest operations or severely influence the time taken to complete the harvest program.

Range Statement

The range statement relates to the unit of competency as a whole.

Crops may include:

a wide variety of horticultural crops including those for human consumption.

Horticultural crops may include:

all fruit

vegetables

herbs

flowers

foliage

bulbs

tubers

nuts

fungi

wild harvest plants

oils

olives

grains

seeds

hops

other specialised crops not specifically named as broad acre crops.

Harvesting practices may include:

the correct use of equipment

select picking

reporting or recording tallies

removing out-of-type plants

removing rotten or immature fruit.