|ID||UNIT STANDARD TITLE||HOW DOES THE TOPIC APPLY / BENEFIT THE PARTICIPANT IN THE WORK SITUATION|
|8000||Apply basic business principles||The business model for Inputs, Process, Outputs and Losses. How do businesses function.
Productivity and ways to improve it.
|8973||Use language and communication in occupational learning programmes||The importance of communication in the workplace.
Giving instructions and making sure your team understand it.
|8968||Effective oral communication||How to communicate effectively.
Conveying a message and getting feedback from your team.
|8970||Effective written communication||Writing reports in the workplace.
The use of correct writing structures and features.
|8969||Interpret and use info from texts||How to interpret messages from text, reports, and graphs.
How to extract info from text and display it in the form of graphs.
|9010||Use of different number bases and measure units||Basic maths, fractions, decimal figures and calculating percentages.|
|9012||Investigate problems using data and probabilities||The importance of gathering data in the workplace.
Ways to gather data. Accuracy of data.
Drawing graphs from data, interpreting data, and presenting it to management.
|9013||Describe, apply, analyse and calculate shape and motion||Calculating areas and volume of the six basic shapes.
Calculating the no. of bins/pallets that can be stored in given place.
|7456||Use mathematics to investigate and monitor financial issues||Basic budgeting.
Drawing up budgets and monitoring actual costs.
|115187||Explain product characteristics||Fruit growth cycle and the harvesting of fruit. The nature of different fruit types and varieties.
Handling fruit according to fruit type and characteristics. Fruit life span and protocols.
|115190||Basic requirements of the different fruit markets||Nature of the fruit packing industry. Different markets and their requirements.
Fruit marketing with the focus on fruit quality. Logistics. PPECB specifications
|115181||Apply hygiene procedures||Sanitation procedures that are applicable in the different work areas, Food safety focus points.
Recognising poor hygiene practices. Personal hygiene in the workplace. HACCP and BRC.
|115186||Apply safety and health procedures||The OHS Act and the responsibilities of the Employer and the Employee in keeping the workplace a safe environment. The functioning of safety committees. The reporting of safety issues. Emergency procedures.|
|115195||Monitor fruit treatment process||Chemical applications. Measuring of applications.
MRL’s. Documentation to be completed.
|115176||Explain the cold chain process||The importance of the cold chain. Effects of breakdown in cold chain. Shelf life of different fruits.
Working in cold stores. Monitoring temperature. Different cold transport. Controlled atmospheres.
|115201||Receive fruit||Entire process of fruit intakes. Taking samples. Documentation.|
|115197||Store fruit||RA and CA storage. Preparing of cold stores. Correct storage procedures. Monitoring temperatures.
Handling breaks in the cold chain. Temperature regimes. Pick to pack protocols. FIFO system.
|115193||Grade fruit||The sorting processes. Specifications and defects. Different grades.|
|115178||Pack fruit||The packing processes. Packer duties. Cleaning of packing line.|
|115180||Operate fruit sizing machine||The function of the sizer. How the sizer works. Setting up the sizer. Daily maintenance and cleaning. Adjusting. The function of cameras, rollers and sizer cups. Monitoring process.|
|115179||Palettise fruit||All the components to use. How to palletise to standard. Protocols.|
|115200||Dispatch final product||PPECB inspections and export certificates. Protocols and temperature regimes. Relevant documentation. Picking of dispatch order. Working with containers.|
|115202||Operate fruit packing line machine||Preparing the packing machine prior to start-up. Starting up, running, and stopping machine (incl. emergency stops). Adjusting speed of conveyors, etc.(line balancing). Recording machine downtime.|
|TOTAL CREDITS: 126|