Required skills

Note The following required skills should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace

Ability to

Access workplace information to identify rootling processing requirements

Confirm supply of necessary materials

Liaise with other work areas

Select fit and use appropriate personal protective clothing andor equipment

Select operate maintain and store required equipment according to instructions

Maintain work area and equipment to meet workplace housekeeping and hygiene standards

Use appropriate cleaning techniques

Recognise problems and anomalies and correct andor report them as instructed

Identify rectify andor report environmental noncompliance

Maintain workplace records

Select and use materials as required

Prepare chemical treatments to required concentration and ensure a homogenous mix

Handle rootlings correctly

Treat rootlings as instructed This may include

complete hydration of all rootlings

complete chemical treatment of all rootlings

removal of unwanted plant material

Monitor the standard of rootlings and grade them as instructed This may include sorting for

diameter of stem

appearance

length and number of shoots

strength of graft union

Bundle and label rootlings as instructed This may include

ensuring correct numbers per bundle

lying rootlings all the same way in bundles

tying bundles securely

labelling legibly and accurately

Pack and store rootlings as instructed This may include meeting instructions for

cold room layout

cold room temperature variations

customer requirements

storage time requirements

Collect and dispose of waste as required to minimise risk of environmental damage

Check stock against orders This may include checking order requirements for

quantity of stock

varieties and clones

quality of stock is within specifications

Dispatch stock as instructed This may include

correct manual handling

correct use of mechanical transfer equipment

Liaise with customers This may include

taking orders

notifying customers about availability of stock

notifying customers about dispatch dates

identifying specific treatments of stock

Use oral communication skillslanguage to fulfil the job role as specified by the organisation including questioning active listening asking for clarification and seeking advice from supervisor

Work cooperatively within a culturally diverse workforce

Required knowledge

Note The following required knowledge should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace

Knowledge of

Occupational health and safety OHS hazards and controls

Purpose and application of personal protective clothing andor equipment

Correct operating procedures for equipment

Safe and effective handling of equipment

Principles of nursery hygiene

Cleaning requirements and procedures for work area and equipment

Reporting and recording requirements and procedures

Procedures and responsibilities for reporting problems and anomalies

Waste disposal requirements and procedures

Environmental issues and controls

Equipment operation and maintenance requirements and procedures

Safe preparation and handling of chemicals

Common features of healthy vine rootlings

Common features of unhealthy vine rootlings

Factors that influence how a rootling should be graded and why

Package storage requirements and procedures for rootlings ready for sale

Rootling preparation requirements and procedures for sales or transfers to customers

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 eg 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 ones 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

Policies and procedures

Workplace information

Wine grape nursery facilities

Equipment

Materials

Waste

Work hazards

Problems and anomalies

Rootlings

Grading rootlings

Label information

Treatments

Customer requirements

Packing

Loading of rootlings

Records