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Extract honey

Unit Descriptor This unit of competency specifies the outcomes required to extract honey. The work may be performed by a beekeeper or by staff under supervision, and may be carried out in a mobile processing facility or a purpose-built fixed facility.

1 . Prepare to extract honey.

  1. All equipment is cleaned, dried, sanitised and checked for serviceability and use.

  2. Ripe honey combs are selected for extraction of honey.

  3. Suitable personal protective equipment (PPE) is selected and checked prior to use.

  4. Occupational health and safety (OHS) hazards are identified and action is taken to minimise risks to self and others.

2 . Extract honey.

  1. Quality assurance and food safety requirements are complied with throughout process of extracting honey.

  2. Frames are visually inspected for areas of brood and, if found, frames are uncapped by hand to avoid brood.

  3. Where required, combs are warmed to assist extraction process.

  4. Cells are uncapped using a hand knife or machine, avoiding damage to cells and frames.

  5. Frames are placed in extraction unit and unit is operated according to manufacturer instructions.

3 . Purify honey.

  1. Extracted honey is heated to 30?C and strained or settled to remove wax, air bubbles, pollen and bees.

  2. Moisture content of honey is checked and appropriate action is taken as required.

  3. Action is taken to reduce risk of fermentation of honey by storing in an airtight container or tank.

4 . Store honey.

  1. Cleaned honey is stored in suitable containers to meet customer requirements.

  2. Reference sample of honey is taken, correctly labelled and stored according to enterprise, food safety and quality assurance requirements.

Key CompetencyExamples of ApplicationPerformance
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Range Statement

Equipment used to extract and process honey may include:

Factors to consider in determining if honey combs are ripe may include:

PPE may include:

OHS hazards may include:

Combs may be warmed using procedures such as:

Straining may be defined in terms of:

Settling may be defined in terms of:

Procedures that apply to monitoring the moisture content of honey include:

Procedures to minimise risk of fermentation may include:

Appropriate storage of honey may include:

Evidence Guide

Overview of assessment

This unit of competency could be assessed on its own or in combination with other units of competency relevant to the job function.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

The critical requirements for this unit of competency as a whole are listed below.

Assessment must confirm one's ability to:

Context and specific resources for assessment

Assessment for this unit of competency is to be largely practical in nature and will most appropriately be assessed in a beekeeping workplace or in a situation that reproduces normal work conditions.

For valid assessment, one must have opportunities to participate in exercises, case studies and other real and simulated practical and knowledge assessments that demonstrate the skills and knowledge required to extract honey.

The candidate must also have access to the following resources:

Guidance information for assessment

To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.

The skills and knowledge required to extract honey must be transferable to a range of work environments and contexts, including the ability to deal with unplanned events. For example, this could include extracting honey, using different types of extraction equipment and/or methods, or honey from different floral sources that may have different characteristics.