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
production schedules
instructions
routine maintenance schedules
work notes
Material Safety Data Sheets (MSDS)
manufacturer instructions
verbal direction from manager, supervisor or senior operator
Wine grape nursery facilities
Wine grape nursery facilities may include:
cold storage
bins
water
fungicide treatment areas
storage bins or tanks
soakage tanks
Equipment
Equipment may include:
secateurs
personal protective clothing and/or equipment
bins
boxes
counting machine
packing machine
forklift
Materials
Materials may include:
string
labels
chemicals
sand
wax
pallets
Waste
Waste may include:
off-cuts
dropped or rejected rootlings
packaging materials
Work hazards
Work hazards may include:
damaging fingers or eyes from use of tools and equipment
manual handling
lifting bundles
falling over in an untidy work area
using chemicals and disinfectants
Problems and anomalies
Problems and anomalies may include:
evidence of nematodes
crown gall
dehydration
infection
physical damage
damaged buds
immature wood
Rootlings
Rootlings may include:
those developed from cuttings in a sand bed or callusing room
those freshly dug from a field nursery
Grading rootlings
Grading rootlings may include sorting for:
diameter of stem
appearance
length of shoots
number of shoots
strength of graft union
Label information
Label information may include:
class of the material
variety and clone
grade of cutting
the source identification code
name of customer
date packed
Treatments
Treatments may include:
hydration
chemical treatment
trimming
grading
Customer requirements
Customer requirements may include:
quantity
level of root trimming
level of shoot trimming
Packing
Packing may include:
packing, venting and sealing cuttings into polythene film bags
wrapping cuttings in wet hessian
packing in woven polypropylene wool packs
Loading of rootlings
Loading of rootlings may be:
done manually or with the use of a forklift
Records
Records will include:
number of rootlings per bundle
number of bundles
treatments
date

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 equipment, (MSDS and follow other specified OHS procedures
handle chemicals and disinfectants correctly
select and mix chemical treatments to required concentrations
sterilise equipment and work surfaces to instructions
obtain rootlings correctly from required sources (e.g. field nursery, sand beds or callusing room)
treat, bundle, store and label rootlings correctly
identify and report problems and anomalies
treat and dispose of waste correctly
keep appropriate 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.