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Inspect and grade raw crops to assure food and related product quality
Level
3
Credits
6
Purpose
This unit standard is for people who are currently working in jobs which
involve the inspection and grading of raw crops, normally at the point of
intake to food and related product processing facilities.
People credited with this unit standard are able to: use safe working
practices; inspect raw crops; and grade raw crops to assure food and related
product quality.
Subfield
Food and Related Products Processing
Domain
Food and Related Product Quality
Status
Registered
Status date
23 April 2008
Date version published
23 April 2008
Planned review date
31 December 2012
Entry information
Open.
Accreditation
Evaluation of documentation and visit by NZQA and
industry.
Standard setting body (SSB)
Competenz (Food and Beverage)
Accreditation and Moderation Action Plan (AMAP) reference
0111
This AMAP can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Special notes
1
Legislation relevant to this unit standard includes but is not limited to the: Health and
Safety in Employment Act 1992; Health and Safety in Employment Regulations 1995;
Food Act 1981; Food Hygiene Regulations 1974; Food (Safety) Regulations 2002;
Resource Management Act 1991; and their associated regulations and subsequent
amendments.
2
Range
Crops – fruit, vegetable, grain, tobacco;
Equipment – grading: conveyors, lifts, bin tippers, weighing, measuring and testing.
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3
Definitions
Organisational procedures refer to documents that include: worksite rules, codes,
and practices; equipment operating instructions; production specifications;
documented quality management systems; and health and safety requirements.
PPE refers to personal protective equipment and may include but is not limited to:
protective clothing, gloves, safety glasses/headwear/footwear, hearing protection,
safety devices.
Agreed indicates that a course of action is:
a agreed between two or more people (including the assessee) – eg action
completed in an agreed timeframe, and/or
b contained in stated policy and/or procedures (made known to the assessee) as
being the required performance standard – eg location for filing documentation.
Elements and performance criteria
Element 1
Use safe working practices.
Performance criteria
1.1
PPE is used in accordance with organisational procedures.
1.2
Work environment is clean and free from hazards in accordance with
organisational procedures.
Range
1.3
hazards to – personnel, product, plant.
Documentation is referred to and/or completed in accordance with
organisational procedures.
Element 2
Inspect raw crops to assure food and related product quality.
Performance criteria
2.1
Grower identification is accurate and visible on crop storage containers.
Range
identification – name, crop, paddock, physical location.
2.2
A crop sample representative of entire contents of storage container is
inspected in accordance with organisational procedures.
2.3
Containers of equivalent and similar crops are inspected consistently in
accordance with organisational procedures.
2.4
Crop specification is current, available, and interpretation of crop specification is
consistent across containers of equivalent and similar crops in accordance with
organisational procedures.
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2.5
Inspected crop not meeting agreed product inspection specification and
production requirements is rejected, and interested parties are advised in a
format and within a timeframe that is consistent with organisational procedures.
Range
interested parties – growers and/or field officers and/or
supervisors and/or agricultural staff.
2.6
Documentation related to raw crop inspection is completed in accordance with
organisational procedures.
2.7
Raw crop inspection complies with organisational procedures and legislation.
Element 3
Grade raw crops to assure food and related product quality.
Performance criteria
3.1
Crop grading equipment is calibrated in accordance with organisational
procedures.
3.2
Crop grading equipment is available and operational within agreed timeframe.
3.3
Crop grading equipment is used in a manner which minimises crop damage.
3.4
Crop is graded within agreed timeframe, and grading results are communicated
to grower in accordance with organisational procedures.
3.5
Crop is graded in accordance with organisational procedures.
Range
crop specifications – leaf, stalk, rot, under and over maturity,
blemish, harvesting damage, foreign matter.
3.6
Deduction if required from crop record is made in accordance with
organisational procedures.
3.7
Crop storage requirements are identified and actioned on completion of grading
in accordance with organisational procedures.
3.8
Documentation related to grading of raw crops is completed in accordance with
organisational procedures.
3.9
Raw crop grading complies with organisational procedures and legislation.
Please note
Providers must be accredited by NZQA, 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 NZQA before they can register
credits from assessment against unit standards.
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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 Competenz qualifications@competenz.org.nz if you wish to suggest
changes to the content of this unit standard.
 New Zealand Qualifications Authority 2016