Elements and Performance Criteria

RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Policies and procedures
Work is carried out in accordance with workplace procedures, licensing requirements and legislative requirements
Workplace information
Workplace information can include:
Standard Operating Procedures (SOPs)
specifications
picking schedules
instructions
routine maintenance schedules
work notes
Material Safety Data Sheets (MSDS)
manufacturer instructions
verbal direction from manager, supervisor or senior operator
Equipment
Equipment may include:
tractors
trailers
gondolas
grape bins
forklift
snips
knives
gloves
bags
fruit containers
buckets
fruit bins
team support equipment (e.g. toilet facilities, first aid box, water and spare equipment)
Problems and anomalies
Problems and anomalies may include:
rotten, diseased, immature or over-ripe grapes
equipment malfunction
team performance
Work requirements
Work requirements may include:
specification of block
variety
quality
timing
tonnage
speed
treatment
Information systems
Information systems may be:
print or screen based and may include information technology systems, such as email and fax communication, baumé testing equipment, weather forecasting, rainfall mapping systems, reporting and recording systems
Work hazards
Work may involve exposure to:
chemical, dangerous or hazardous substances
Grapes
Grapes may vary according to:
grape variety
crop quality
quantity
trellis systems
collection procedures
Team members
Team members may include:
people from a range of social, cultural and ethnic backgrounds and physical and mental abilities

EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment
Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of ability to:
use personal protective clothing and equipment
determine requirements for crop harvesting according to crop level and quality
select harvesting techniques
coordinate activities to implement determined harvesting techniques
address problems and anomalies
complete workplace records.
Context of and specific resources for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
personal protective clothing and equipment as required
work procedures, including advice on company practices, safe work practices, food safety, quality and environmental requirements
instructions, information, specifications and schedules as required
equipment, services and corresponding information as required
products and materials as required
internal and external customers and suppliers as required
cleaning procedures, materials and equipment as required
documentation and recording requirements and procedures.
Method of assessment
This unit should be assessed together with other units of competency relevant to the function or work role.
Guidance information for assessment
To ensure consistency in one's performance, competence 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.