SFIAQU209Carry out on-farm post-harvest operations

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What an assessment for SFIAQU209 must cover

39 assessable components: 5 elements (18 performance criteria), 7 performance evidence and 9 knowledge evidence requirements, plus 5 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 on-farm post-harvest handling

  • 1.1Receive and confirm supervisor instructions for product specifications
  • 1.2Collect required equipment, including personal protective equipment, and check for serviceability
  • 1.3Operate equipment according to workplace procedures

2 Grade and label stock

  • 2.1Perform workplace personal hygiene and equipment sanitation procedures for handling stock
  • 2.2Handle stock to minimise damage or stress to stock according to workplace and food safety procedures
  • 2.3Identify and remove stock that does not meet workplace quality specifications
  • 2.4Grade and label stock according to customer requirements and supervisor instructions

3 Pack produce

  • 3.1Organise packaging materials and containers according to customer requirements and supervisor instructions
  • 3.2Pack containers with product according to instructions and food safety procedures
  • 3.3Apply wraps and lids and label correctly according to industry and customer requirements

4 Store produce ready for transport

  • 4.1Place containers on pallets and ensure stability and maximum air flow
  • 4.2Arrange pallets in storage facility according to supervisor instructions
  • 4.3Read monitoring gauges in storage facility and check condition of stored product on a regular basis, and report abnormal conditions to supervisor
  • 4.4Remove damaged product and broken containers from the storage facility using safe work practices
  • 4.5Control pests and clean containers according to workplace procedures

5 Finalise and review post-harvest activities

  • 5.1Clean work area and dispose of waste materials safely according to health and safety and environmental requirements and workplace procedures
  • 5.2Check and store tools and equipment, reporting any identified repair requirements to supervisor
  • 5.3Record relevant data and observations, and report any abnormal records to supervisor

Performance evidence

  • communicating and reporting to supervisor on post-harvest activities
  • safely preparing, operating and maintaining the required equipment to complete operations
  • using appropriate handling techniques to minimise damage or stress to stock
  • weighing, grading, labelling and packing product to specifications
  • maintaining post-harvest storage facility hygiene levels and temperature control of produce
  • cleaning work area and storing tools and equipment after post-harvest activities
  • completing accurate workplace records on post-harvest operations

Knowledge evidence

  • storage facility operations and requirements for storing stock during and after post-harvest activities
  • basic biological and environmental requirements of live culture stock held for processing
  • hygiene issues relating to the storage of seafood and aquatic products
  • methods of handling and transporting various types of stock or products
  • operation and maintenance of equipment used for post-harvest operations
  • seafood and aquatic stock packaging types for various distribution channels
  • types of cooling systems appropriate to products
  • health, food safety and biosecurity measures in relation to on-farm post-harvest operations
  • procedures for depurating and/or purging tank operations

Foundation skills

  • Reading: Interprets text in workplace procedures, instructions and labels
  • Writing: Completes labels for packages; Fills out workplace records legibly and accurately
  • Numeracy: Interprets temperature gauges; Counts and sorts stock and products, and pallets and containers; Uses addition and multiplication to calculate quantities of stock; Sets and adjusts tare scale; Weighs stock and packs within specified limits
  • Oral communication: Asks questions to clarify job requirements; Describes abnormal records to supervisor using correct terminology
  • Get the work done: Makes routine decisions about condition of stored products and gauge readings

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 SFIAQU209

What does an assessment tool for SFIAQU209 need to cover?

To satisfy the Principles of Assessment and Rules of Evidence, an assessment for SFIAQU209 needs to address all 39 unit components: 5 elements with 18 performance criteria, 7 performance evidence requirements, 9 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 SFIAQU209?

Auditori pulls the current release of SFIAQU209 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 SFIAQU209 — with no card and no subscription required. After that it's pay-as-you-go per unit.

Can I check my existing SFIAQU209 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 SFIAQU209, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.

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