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Grade produce to pre-determined criteria
Level
3
Credits
8
Purpose
This unit standard is for people working, or intending to work in a packhouse.
People credited with this unit standard are able to: recognise produce that
meets the relevant grade standard and take action to rectify problems;
recognise sub-standard produce and take action to rectify problems; and
grade 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 replaced unit standard 805, unit
standard 1784, and unit standard 1786.
Accreditation
Evaluation of documentation and visit by NZQA, industry
and teaching professional in the same field from another
provider.
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
23355 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.
Elements and performance criteria
Element 1
Recognise produce that meets the relevant grade standard and take action to rectify
problems.
Performance criteria
1.1
Acceptable cosmetic defects, physiological conditions, and blemishes on
produce are identified in accordance with industry grade standards and
workplace procedures.
Range
may include but is not limited to grade standards – bruise,
blemish, russet block, ring, rough, sunburn, variety mark, surface
deposit, hail damaged produce, frost damaged produce, greening,
physical damage, maturity, size, colour and rots.
1.2
Pests and pest damage on given pieces of produce are identified in accordance
with grade standards and action to rectify the problem is taken in accordance
with workplace procedures.
1.3
Signs or symptoms of disease presence on given pieces of produce are
identified and action to rectify the problem is taken in accordance with
workplace procedures.
Element 2
Recognise sub-standard produce and take action to rectify problems.
Performance criteria
2.1
Cosmetic defects, physiological conditions, and blemishes on pieces of produce
are identified in accordance with industry grade standards and workplace
procedures.
Range
2.2
may include but is not limited to grade standards – bruise,
blemish, russet block, ring, rough, sunburn, variety mark, surface
deposit, hail damaged produce, frost damaged produce, greening,
physical damage, maturity, size, colour and rots.
Pests and pest damage on given pieces of produce is identified in accordance
with grade standards and action to rectify the problem is taken in accordance
with workplace procedures.
 New Zealand Qualifications Authority 2016
23355 version 1
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2.3
Signs or symptoms of disease presence on given pieces of produce are
identified and action to rectify the problem is taken in accordance with
workplace procedures.
Element 3
Grade produce.
Performance criteria
3.1
Produce that meets the requirements of the grade standards is accepted for
further processing.
3.2
Produce is graded into two or more lines, each line within tolerances specified
in accordance with grade standards and workplace procedures.
3.3
Foreign material found in produce, not covered by grade standards, is removed
and held for further advice in accordance with workplace procedures.
Range
may include but is not limited to – glass, insects, sticking plaster,
soil.
3.4
Standards are adjusted to meet quality controller’s requirements, if necessary.
3.5
Insects are identified and action to manage them is taken in accordance with
workplace procedures.
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.
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