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 plant tending requirements

Confirm supply of necessary materials

Liaise with other work areas and customers

Select fit and use appropriate personal protective clothing andor equipment

Identify rectify andor report environmental noncompliance

Select operate maintain and store required equipment according to instructions

Maintain work area and equipment to meet workplace housekeeping standards

Maintain work area and equipment to meet workplace hygiene standards This may include

removing weeds

removing dead or diseased plant materials

washing work area on transfer of plants

disinfecting tools equipment and work areas

using foot baths on entry to different work areas

Use appropriate cleaning techniques

Recognise problems and anomalies and correct andor report them as instructed

Maintain workplace records

Maintain irrigation system This may include

fixing blockages

servicing irrigation system components

identifying and reporting faulty components in an irrigation system

fixing leaking heads and hoses

Recognise underperformance of the irrigation system This may include identifying

dry spots

water dumping

abnormal water flow

Prepare and use equipment This may include

calibrating equipment

carrying out preoperational checks

cleaning equipment

applying particular settings

Prepare chemical treatments to required concentration and ensure a homogeneous mix

Shut down equipment as instructed

Interpret chemical labels

Interpret Material Safety Data Sheets MSDS information

Collect and dispose of waste as instructed

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

Environmental issues and controls

Purpose and application of personal protective clothing andor equipment

Correct operating procedures for equipment

Safe and effective handling procedures for equipment

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

Safe preparation and handling of chemicals

Principles of nursery hygiene

Workplace hygiene requirements

Common problems that may occur with potted plants in a controlled environment

Treatment practices and techniques for common problems

Principles and operations of a range of irrigation systems used in nurseries

Environmental requirements of plants growing in a nursery setting

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

follow hygiene procedures

select mix and apply chemical treatments according to instructions

correctly sterilise equipment

monitor irrigation system and correct or report faults

water and monitor plants to instructions

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 facilities

Equipment

Materials

Waste

Work hazards

Irrigation system components

Irrigation systems

Problems and anomalies

Treatments

Records