Grade fresh produce by hand
Overview
This standard is about the skills and knowledge needed for you to grade fresh produce by hand. You will need the skills and knowledge to grade fresh produce according to appearance, size, ripeness and condition which is essential if the quality of the final product is to be maintained. You will need the skills and knowledge to set-up work areas and grade fresh produce according to requirements of the grading specification. You will also need the skills and knowledge to work to organisational product specifications and production schedules. This standard is for you if you work in food and drink manufacture and/or supply operations and are involved in production operations.
Performance criteria
You must be able to:
Prepare to grade fresh produce by hand
prepare to grade fresh produce according to the legal or
regulatory requirements, the organisational health and safety,
hygiene and environmental standards and instructions
confirm grading specification
prepare the work area into a condition suitable for receiving
produce
confirm raw material suitability according to grading specification
take action in response to operating problems
maintain communication according to organisational procedures
grade fresh produce in accordance with the legal or regulatory
requirements, the organisational health and safety, hygiene and
environmental standards and instructions
grade fresh produce according to requirements of grading
specification
maintain required rate of grading
handle produce in a manner which maintains quality and condition
maintain condition of work area throughout the grading process
transfer graded fresh produce to the next stage in the production
process
take action in response to operating problems
maintain communication according to organisational procedures
Finish hand grading operations
finish hand grading fresh produce according to the legal or
regulatory requirements, the organisational health and safety,
hygiene and environmental standards and instructions
dispose of waste according to organisational procedures
make equipment and work area ready for future use after the
completion of the process
maintain communication according to organisational procedures
complete all records in accordance with organisational standards
Knowledge and Understanding
You need to know and understand:
what the legal or regulatory requirements, the organisational
health and safety, hygiene and environmental standards and
instructions are and what may happen if they are not followed
- the facilities and equipment required to grade fresh produce by
hand
how to obtain and interpret grading specifications
how to identify fresh produce
how to prepare and maintain work areas used for grading
how to grade by size
how to assess and grade the quality of fresh produce
common quality problems and their likely causes
handling methods that maintain the quality and condition
the importance of grading linked to profitability
how to deal with fresh produce that is not fit for use
what action to take when the grading specification is not met
how to dispose of waste and why it is important to do so
the importance of maintaining product control and traceability
during grading operations
- how ineffective grading can lead to wastage and potential
customer complaints
- how to deal with operating problems within limits of your own
authority and competence and why it is important to work within
those limits
- what recording, reporting and communication is needed, how to
carry this out and the reasons why it is important to do so