Home - RTE03 - RTE3321A
|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.||
|2 . Extract honey.||
|3 . Purify honey.||
|4 . Store honey.||
|Key Competency||Examples of Application||Performance|
|How can information be collected, analysed and organised?|
|How are ideas and information communicated within this competency?|
|How are activities planned and organised?|
|How are problem solving skills applied?|
|How are mathematical ideas and techniques used?|
|How is use of technology applied?|
|How is team work used within this competency?|
Equipment used to extract and process honey may include:
long, thin and sharp hand, electric or steam knife
means to perform centrifugal extraction
metallic screens and nylon mesh
suitable containers for storage
Factors to consider in determining if honey combs are ripe may include:
ripe honey combs may be identified by observing the following criteria:
greater than 75% of honey cells sealed
lesser levels of capping as a result of dry conditions
unripe honey combs should be left in hive until satisfactorily ripened or if removed should be kept warm and dehumidified.
PPE may include:
bee-proof overalls and gloves
steel capped boots/shoes.
OHS hazards may include:
incorrect manual handling
sharp hand tools and equipment
slippery and uneven surfaces.
Combs may be warmed using procedures such as:
placing them in a room heated to between 30?C and 40?C.
Straining may be defined in terms of:
alternative to settling
honey passes through mesh and impurities are left behind
must be done at a temperature near 30?C
straining honey through simple metallic screens covered in fine nylon mesh or a nylon sack submerged in a tall narrow tank.
Settling may be defined in terms of:
drawing honey off near the bottom without disturbing top or bottom
leaving honey in a large container so that air bubbles and impurities such as wax and insect pieces float to top or drop to bottom in the case of minerals and metallic particles
best temperature is 25-30?C.
Procedures that apply to monitoring the moisture content of honey include:
non-conforming or unacceptable honey dehumidified or put into appropriately marked containers.
Procedures to minimise risk of fermentation may include:
storing honey in airtight containers.
Appropriate storage of honey may include:
airtight containers made of stainless steel, glass or food grade plastic that is free of odours
avoidance of containers made from copper, iron, steel and zinc that dissolve into honey, affecting flavour and colour (possibly reaching toxic levels)
correctly labelled containers with legally required information.
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:
operate honey extraction equipment safely to extract honey fit for human consumption
take a reference sample of honey to meet quality assurance and food safety requirements.
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:
all equipment needed to extract and filter honey
combs of ripe honey.
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.