Control the non-invasive testing of produce
Overview
This standard is about the skills and knowledge needed for you to control the non-invasive testing of produce. You will need the skills and knowledge to test produce as this is essential to determining the quality of the fresh produce items that are sold whole to the consumer. You will also need the skills and knowledge to set-up and test 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:
Prepare to test
prepare to test fresh produce according to the legal or regulatory
requirements, the organisational health and safety, hygiene and
environmental standards and instructions
confirm testing specification and protocols for sampling of fresh
produce
prepare the work area into a condition suitable for receiving
produce
confirm raw material suitability
maintain communications according to organisational procedures
Test quality of product
test the quality of fresh produce according to the legal or
regulatory requirements, the organisational health and safety,
hygiene and environmental standards and instructions
confirm that a representative sample has been taken
use test equipment to test fresh produce according to required
quality requirements
achieve required rate of testing
handle produce in a manner which maintains quality and condition
maintain condition of work area throughout the grading process
take action in response to operating problems
maintain communication according to organisational procedures
Finish testing operations
finish testing fresh produce according to the legal or regulatory
requirements, the organisational health and safety, hygiene and
environmental standards and instructions
make equipment and work station ready for future use after the
completion of the process
maintain communication according to organisational procedures
make recommendations for future non-invasive testing procedure
and protocols
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
why non-invasive testing is used in the fresh produce sector
the facilities and equipment required to complete non-invasive
testing
how to obtain and interpret quality specifications
how to identify fresh produce requirements of non-invasive testing
how to prepare and maintain work areas used for testing
the equipment used in non-evasive testing and its set-up
the specialist requirements of non-invasive testing on types of
fresh produce
how to assess and grade the quality of fresh produce using noninvasive techniques
common quality problems, their likely causes and how they are
identified
how to interpret the results of basic non-invasive tests
how to deal with errors caused in the event of non-invasive test
results showing non standard results
how to respond to non-invasive test specification errors
what action to take when the quality specification is not met
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