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Course overview
A learner achieving this unit standard will be able to apply sound food safety principles by identifying risk factors in food contamination and applying preventative measures to ensure product safety.
Learners will gain an understanding of sustainable agricultural practices as applied in the animal-, plant and mixed farming sub fields. This unit standard focuses on the application of food safety principles in primary agriculture.
They will be able to participate in, undertake and plan farming practices with knowledge of their environment. This unit standard will instill a culture of maintenance and care for both the environment as well as towards farming infrastructure and operations.
What will i learn?
- • Be proactive and ask questions.
- • Seek assistance and help from your facilitators, if required.
Requirements
- Grade 12
- Be able to read and write
- Understand English
Curriculum for this course
30 Lessons
00:00:00 Hours
DESCRIBE AND RECOGNIZE INFRASTRUCTURAL REQUIREMENTS FOR THE SELECTION OF THE RELEVANT ENTERPRISE.
7 Lessons
00:00:00 Hours
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1.1 Introduction
.
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1.2 Natural Resources
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1.3 Soil
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1.4 Water
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1.5 Climate
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1.6 Indigenous vegetation
.
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1.7 Topography
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DESCRIBE AND RECOGNIZE INFRASTRUCTURAL REQUIREMENTS FOR THE SELECTION OF THE RELEVANT ENTERPRISE.
6 Lessons
00:00:00 Hours
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2.1 Introduction
.
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2.2 The role and function of infrastructure
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2.3 Internal (on-farm) Infrastructure
.
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2.4 External Infrastructure
.
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2.5 Evaluating Existing Infrastructure
.
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2.6 Placement of Internal Infrastructure
.
IDENTIFY AND RECOGNIZE STOCK REQUIRED FOR THE RELEVANT ENTERPRISE.
5 Lessons
00:00:00 Hours
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3.1 Introduction
.
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3.2 Plant Material
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3.3 Agro-Chemicals
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3.4 Maintenance items
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3.5 Fuel
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RECOGNIZE AND DESCRIBE PRODUCTION CYCLES WITHIN RELEVANT ENTERPRISE
4 Lessons
00:00:00 Hours
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4.1 Production Cycles
.
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4.2 Reporting and recording observations and actions
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4.3 Market demand
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4.4 Marketing
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IDENTIFY AND RECOGNIZE HARVEST PRACTICES WITHIN RELEVANT ENTERPRISE.
4 Lessons
00:00:00 Hours
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5.1 Basic Preparation Requirements
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5.2 Harvest Practices
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5.3 Health and Hygiene Principles
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5.4 Quality standards relevant to the product
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DESCRIBE AND RECOGNIZE POST-HARVEST PRACTICES WITHIN RELEVANT ENTERPRISE.
4 Lessons
00:00:00 Hours
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6.1 Basic requirements for successful post- harvesting practices
.
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6.2 Post-harvest practices
.
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6.3 Health and hygiene principles
.
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6.4 Quality Standards
.
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