Cambodian Skills Delivery Model

SEAL National Course Catalogue · MLVT / National Training Board

Sector Frameworks

1,164

Qualifications

15,161

Competency Units

10,938

Elements

41,782

Learning Outcomes

2,822

Assessment Packages

Prepare and manage organic or biodynamic certification

KHU-AGR-0553

Australian Equivalent

AHCORG509

Elements

Learning Outcomes

This unit of competency describes the skills and knowledge required to investigate and access information to support conversion to organic or biodynamic production, conduct a risk assessment, implement Hazard Analysis and Critical Control Points (HACCP)-based procedures and manage customer feedback for a certified organic or biodynamic farm. The unit applies to individuals who apply specialised skills and knowledge, and take personal responsibility and exercise autonomy in undertaking complex work. They analyse and synthesise information, and analyse, design and communicate solutions to sometimes complex problems. No licensing, legislative or certification requirements apply to this unit at the time of publication.

Elements & Learning Outcomes

E1Investigate and access information sources and support for conversion to organic or biodynamic production

0553.E1.O1Establish contact with organic producers and marketers of organic products

0553.E1.O2Identify and access sources of support and advice

0553.E1.O3Review and assess relevance and reliability of reference materials

0553.E1.O4Review certification requirements from accrediting bodies

0553.E1.O5Select accrediting body according to organic farm production system

0553.E1.O6Investigate roles and responsibilities of stakeholders for accrediting body and government agencies

E2Conduct a risk assessment of the site

0553.E2.O1Identify and document previous land use and chemicals applied on the site

0553.E2.O2Undertake and document risk assessment for potential on-farm contaminants

0553.E2.O3Assess potential contamination risk from off-farm land use and agricultural practices

0553.E2.O4Incorporate risk management procedures reducing potential contamination into a certification preparation plan

E3Develop and implement Hazard Analysis and Critical Control Points (HACCP)-based procedures

0553.E3.O1Identify and document production processes for supply chain according to accrediting body and national standards for organic and biodynamic production

0553.E3.O2Verify quality of production output with organic and statutory product standards

0553.E3.O3Identify and document corrective actions or improvements to processes and activities

0553.E3.O4Develop and implement procedures for monitoring and reviewing processes and compliance

0553.E3.O5Integrate a food safety management program according to production process

E4Manage customer feedback

0553.E4.O1Develop and implement procedures to obtain, analyse and respond to stakeholder feedback on quality and integrity of organic product

0553.E4.O2Develop and monitor product recall procedures, and communicate to stakeholders