23356 version 1
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Prepare packaging for produce
Level
2
Credits
5
Purpose
This unit standard is for people working, or intending to work in a packhouse.
People credited with this unit standard are able to select appropriate
packaging materials required for packing produce; and prepare packaging for
produce.
Subfield
Horticulture
Domain
Production Horticulture
Status
Registered
Status date
27 October 2006
Date version published
27 October 2006
Planned review date
31 December 2011
Entry information
Open.
Replacement information
This unit standard, unit standard 23357, and unit
standard 23358 replaced unit standard 807, unit
standard 1787, and unit standard 1789.
Accreditation
Evaluation of documentation and visit by NZQA and
industry.
Standard setting body (SSB)
Primary Industry Training Organisation
Accreditation and Moderation Action Plan (AMAP) reference
0032
This AMAP can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Special notes
1
Workplace procedures refer to written or verbal policies and procedures on safety,
operation and production set down by the employer or host organisation.
2
Standards refer to requirements laid down in quality assurance documentation and
industry standards as supplied by an industry body, agent or exporting company.
 New Zealand Qualifications Authority 2016
23356 version 1
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3
Legislation relevant to this unit standard includes but is not limited to the Health and
Safety in Employment Act 1992; Employment Relations Act 2000; Resource
Management Act 1991; Privacy Act 1993; Hazardous Substances and New
Organisms Act 1996 and related regulations; and Occupational Safety and Health
Approved Codes of Practice.
4
Produce may include fruit, vegetables, and flowers.
5
Packaging may include but is not limited to – moulded fibre trays, flower sleeves,
boxes, crates.
Elements and performance criteria
Element 1
Select appropriate packaging materials required for packing produce.
Performance criteria
1.1
Appropriate materials for packaging produce are selected in accordance with
workplace procedures and standards.
Element 2
Prepare packaging for produce.
Performance criteria
2.1
Packaging configuration meets specifications for produce in accordance with
standards.
2.2
Packaging stocks are monitored in accordance with workplace procedures to
ensure adequate stocks are available for the packers.
2.3
Assembled packaging is supplied to packers in the correct sequence and
orientation.
2.4
Packaging is adjusted to meet quality controller’s requirements, if necessary.
Please note
Providers must be accredited by the Qualifications Authority, or an inter-institutional body
with delegated authority for quality assurance, before they can report credits from
assessment against unit standards or deliver courses of study leading to that assessment.
Industry Training Organisations must be accredited by the Qualifications Authority before
they can register credits from assessment against unit standards.
Accredited providers and Industry Training Organisations assessing against unit standards
must engage with the moderation system that applies to those standards.
 New Zealand Qualifications Authority 2016
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Accreditation requirements and an outline of the moderation system that applies to this
standard are outlined in the Accreditation and Moderation Action Plan (AMAP). The
AMAP also includes useful information about special requirements for organisations
wishing to develop education and training programmes, such as minimum qualifications for
tutors and assessors, and special resource requirements.
Comments on this unit standard
Please contact the Primary Industry Training Organisation www.primaryito.ac.nz if you
wish to suggest changes to the content of this unit standard.
 New Zealand Qualifications Authority 2016