Carry out fresh produce handling and quality
Overview
This standard is about the skills and knowledge needed for you to carry out fresh produce handling and quality. You will need the skills and knowledge to handle fresh produce so that the techniques and methods you apply avoid damaging the product and maintain the quality demanded by customers and consumers. You should be aware of factors that affect product quality including foreign bodies, chemicals, allergens, assessment of raw materials, government guidelines for salt and sugar and any legislative requirements. You will need to understand how growing conditions and farming practices can impact on the quality of fresh produce. 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:
use the personal protective equipment according to procedures
- check product quality in accordance with the specified methods
and procedures
compare the results of quality checks against required standards
record the results of quality checks according to specification
bring product back into specification within the limits of your
authority or escalate to appropriate level
- communicate the results of quality checks and any actions taken
to the relevant people in a timely manner
complete records in accordance with organisational requirements
follow the current legal and regulatory requirements for hygiene
and environmental standards or instructions
identify ways of reducing damage and spoilage of fresh produce
identify ways of maintaining quality of fresh produce when
handling takes place
measure the external quality of fresh produce
assess the internal quality of fresh produce
use organoleptic techniques to assess fresh produce quality
maintain temperature according to product specifications
identify the types of seasons and countries of origin that can affect
handling and quality requirements of fresh produce
- identify different types of packaging used to maintain product
quality
- identify Maximum Residue Levels (MRL) in different types of fresh
produce products
Knowledge and Understanding
You need to know and understand:
what the common forms of fresh produce contamination are
caused by farming methods
how growing conditions can affect quality of fresh produce
how quality is influenced by the amount of time fresh produce is in
the supply chain
what the common causes of damage are
what the common causes of spoilage are
the measures that are taken to limit spoilage
how fresh produce must be handled if quality is to be maintained
the limitations of produce handling methods
how a good manufacturing practice helps to maintain product
quality
- what methods are used to measure the external quality of fresh
produce
- how do these methods measure the external quality of fresh
produce
- the destructive methods used to assess the internal quality of
fresh produce
- the non-destructive methods used to assess the internal quality of
fresh produce
what organoleptic quality assessment techniques are
how organoleptic quality assessment techniques are carried out
the impact temperature control has on fresh produce quality
why time and temperature control during production is essential to
quality
- how product handling systems are designed to maintain product
quality
- what product shelf life is and how it is established for items of
produce
- the legal and company regulations affecting the production of
fresh produce
- how seasons and country of origin can affect the handling and
quality requirements of fresh produce
how product quality is maintained throughout the supply chain
how different types of packaging are used to maintain the quality
of fresh produce
- key performance indicators and their role in the maintenance of
quality
- how use by dates, best before dates and average weights relate
to quality
the impact that poor handling can have on profitability
how legislation controls the supply and quality of fresh produce is
relevant to use by dates
- how legislation affects best before dates in the supply and quality
of fresh produce
- how legislation affects average weights in the supply and quality
of fresh produce
what are Maximum residue levels (MRL)
how MRL relate to the safety of fresh produce
the legal requirements when handling disease insects found in the
handling process