AHCPHT218 — Carry out post-harvest operations

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What an assessment for AHCPHT218 must cover

48 assessable components: 4 elements (21 performance criteria), 10 performance evidence and 14 knowledge evidence requirements, plus 3 foundation skills. An audit-defensible tool maps every question and task back to these — that mapping is the coverage matrix Auditori generates alongside the assessment.

Elements & performance criteria

1 Prepare for post-harvest operations

1.1Identify post-harvest treatments, operations to be performed and client specifications with supervisor
1.2Select materials, tools, equipment and machinery according to post-harvest operations requirements
1.3Carry out pre-operational and safety checks on tools, equipment and machinery
1.4Identify the Hazard Analysis and Critical Control Points (HACCP) and food safety requirements applicable to crop under cultivation
1.5Identify site quarantine protocols and farm and personal hygiene requirements

2 Transport harvested produce

2.1Transport produce to post-harvest processing or storage area
2.2Maintain required temperature of harvested produce
2.3Maintain containers, materials and equipment in good working order according to workplace requirements

3 Grade, label, treat, weigh and pack produce

3.1Grade and label produce according to client specifications
3.2Apply post-harvest treatments according to produce requirements
3.3Identify quality parameters of produce and specifications for packaging materials, containers, filling techniques and labelling
3.4Select packaging materials and containers for specific produce
3.5Weigh filled containers, record weight and repack to correct weight
3.6Use required filling techniques for specific containers and produce
3.7Apply wraps and lids, and label containers according to client specifications

4 Store produce in a facility

4.1Place containers onto pallets or racks to ensure stability and optimum airflow
4.2Transport and arrange pallets or racks in storage facility
4.3Read storage facility monitoring gauges, and report abnormal readings to supervisor
4.4Check condition of stored produce, and remove damaged produce and containers from storage facility
4.5Clean storage facility and packing containers
4.6Record and report post-harvest operations according to workplace requirements

Performance evidence

identified post-harvest treatments and operations to be performed
applied client specifications and workplace requirements applicable to post-harvest operations
used a range of equipment for handling and transporting produce
identified the Hazard Analysis and Critical Control Points (HACCP) and applicable food safety requirements
transported, graded, treated, packed and stored harvested produce according to market requirements, client specifications and workplace requirements
labelled produce accurately and correctly
read storage facility monitoring gauges, and reported abnormal readings
minimised handling damage to produce
maintained records of post-harvest operations to allow traceability
reported on post-harvest operations to supervisor

Knowledge evidence

client specifications and workplace requirements applicable to post-harvest operations
HACCP and applicable food safety requirements
attributes of workplace produce in relation to desired quality of produce to be presented to client
characteristics and procedures for the use of cool rooms
cool chain principles and practices
correct storage temperatures for a range of enterprise produce
disposal of waste materials to minimise damage to external environment
environmental effects of post-harvest treatments
humidity levels and the effect of humidity on quality of enterprise produce
hygiene issues in the handling and storage of plant produce
industry standards for packaging
produce handling and cooling requirements
relationship between quality attributes of produce and packing techniques and packaging
storage methods for different workplace produce

Foundation skills

Reading: Interpret textual information from a range of sources to identify relevant and key information about post-harvest operations
Writing: Use clear language and accurate industry terminology to prepare produce labels and record post-harvest operations
Oral communication: Use clear language to confirm post-harvest operations and client specifications and report to abnormal gauge readings and post-harvest operations to supervisor

Unit content sourced from training.gov.au — © Commonwealth of Australia, licensed under CC BY 4.0. Auditori is not affiliated with the Department of Employment and Workplace Relations.

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Real, unedited Auditori output (RIIHAN201E shown), branded for a sample RTO:

Questions about assessing AHCPHT218

What does an assessment tool for AHCPHT218 need to cover?

To satisfy the Principles of Assessment and Rules of Evidence, an assessment for AHCPHT218 needs to address all 48 unit components: 4 elements with 21 performance criteria, 10 performance evidence requirements, 14 knowledge evidence requirements, and the foundation skills. A coverage matrix mapping each question and task to these components is what an auditor looks for.

How does Auditori generate an assessment tool for AHCPHT218?

Auditori pulls the current release of AHCPHT218 from training.gov.au and generates a complete package: candidate assessment, assessor guide with model answers and observation criteria, and a coverage matrix mapping every component. A suitably qualified person then reviews and approves the draft in a built-in workflow — consistent with ASQA's guidance on AI use in VET — before export as branded PDF and editable Word.

Is the first assessment tool really free?

Yes. Every new account includes one free credit — enough to generate the complete assessment tool for AHCPHT218 — with no card and no subscription required. After that it's pay-as-you-go per unit.

Can I check my existing AHCPHT218 assessment instead of generating a new one?

Yes — upload your existing assessment or learner guide and Auditori maps it against every element, performance criterion, PE and KE of AHCPHT218, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.

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