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
routine maintenance schedules
work notes
manufacturer instructions
verbal directions from manager or supervisor
Equipment
Equipment may include:
hydration tanks
treatment tanks
cooling-off tanks
dipping apparatus
electronic data logging devices
monitoring apparatus
certified reference thermometer
dipping cages
appropriate personal protective clothing and/or equipment
forklift
Materials
Materials may include:
cuttings
rootlings
water
chlorine
Waste
Waste may include:
water
damaged plant material
sediment
Hazards
Hazards may include:
heat sources
hot water
transferring vines
moving machinery
chlorine
Specifications
Specifications will include:
temperature range
length of time in a treatment
relative humidity
level of chlorination
amount of agitation required
quality of the water
Records
Records will include:
data logger print out
batch number
date of treatment
start and finish time of treatment
maximum temperature for treatments and cold room
minimum temperature for treatments and cold room
average temperatures for treatments and cold room
calibration information
name of operator

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 where required
follow hot water treatment safety procedures
apply AVIA standards to heat and cool cuttings
handle cuttings according to instructions
recognise vine problems
dispose of waste according to instructions
maintain required 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.