Perishable Produce Quality Assessment & Classification Training

Learning Outcomes

• Apply quality assessment principles to evaluate perishable produce
• Classify perishable produce according to industry standards and grading systems
• Identify and document defects, blemishes, and other quality indicators
• Demonstrate proper sampling and inspection techniques
• Ensure compliance with relevant food safety and quality regulations
• Communicate classification results effectively to stakeholders

Target Audience

This course is intended for quality controllers, produce inspectors, warehouse supervisors, and supply chain professionals involved in the handling and classification of perishable fruits, vegetables, and other fresh produce.

Prerequisites

None — open enrollment

Course Outline

Practicals

Overview

Hands-on practical sessions are essential for developing sensory and instrumental assessment skills. Learners engage in real produce inspection, defect identification, and grading using standard tools to meet unit standard outcomes.

Practical Activities

• Visual Inspection and Defect Identification — Learners examine various fruit and vegetable samples, identify common defects and disorders, and record findings on inspection sheets. (2h)
• Instrumental Quality Measurement — Learners use penetrometer, refractometer, and pH meter to measure firmness, brix, and acidity on selected produce, and interpret results against grade standards. (2h)
• Grading and Classification Exercise — Learners classify a mixed batch of produce (apples, oranges, tomatoes) into Class 1, Class 2, or reject according to South African grading standards, and complete a grading report. (2h)

Summatives

Each delegate is assessed continuously throughout the course via daily exercises, scored practical assignments, and a final summative test at the end.

Practical Assignments — 30%

Practical assignments are observed and scored against a rubric during the practical sessions. Each delegate's practical mark is averaged into a single 100% score and contributes 30% to the final total.

Daily Exercises — 20%

Every training day ends with a multiple-choice exercise scored out of 100%. The scores from each daily exercise are averaged across the duration of the course to produce a Daily Average mark, which contributes 20% to the final total.

Final Test — 50%

On the last day a final summative test is written. It is a multiple-choice paper with multiple-answer questions: each question may have more than one correct option, and a single wrong selection on a question marks the entire question wrong — no partial credit. The final test is scored out of 100% and contributes 50% to the overall mark.

Final Total

Component	Out of	Weight
Practical Assignments (rubric-scored)	100%	30%
Daily Average (multiple choice)	100%	20%
Final Test (multi-answer multiple choice)	100%	50%
Final Total	—	100%

All marks are recorded on the AATICD LMS and visible to each learner under their account.

Certificate

How it works

• Certificates are auto-generated on the AATICD LMS as soon as the marks pass the 50% threshold.
• Each certificate is a branded PDF with the delegate's name, the course title, the unit standard ID, NQF level, credits, and the date of issue.
• You can download or print your certificate from your LMS dashboard at any time after issue — there's no reissue fee and no expiry date.
• If you scored under 50% you can sit the final test again at the next scheduled session at no extra cost.

Where to find it

Sign in to the LMS, open your dashboard, and your certificates appear under My Certificates. Each entry has a View / Download button and a print option.

Training Discounts

Group discounts apply automatically — the more delegates you enrol, the greater the saving. Discounts are calculated at 3% per 5 delegates, scaling up to 40% off for 100+ delegates.

Delegates	Discount
5	3% off
10	6% off
15	9% off
20	12% off
25	15% off
30	18% off
50	30% off
75	35% off
100	40% off

3% discount per 5 delegates, up to 40% off for 100+ delegates. Contact us for a custom group quote.