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

select and confirm availability of equipment and prepare according to instructions

attach and set up equipment to meet requirements

start and operate equipment in accordance with operation instructions and requirements of workplace and task

perform emergency and routine shutdowns

take corrective action in response to out-of-specification results or non-compliance

demonstrate knowledge of OHS hazards, controls and emergency procedures

sort, collect, treat, recycle or dispose of waste

record information appropriately.

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.

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 requirements

Select, fit and use appropriate personal protective clothing and/or equipment

Liaise with other work areas

Select appropriate equipment for the task

Confirm equipment status and condition. This may include checking:

fuel

water

oil (e.g. engine, gearbox and hydraulics)

belts

air intake

tyre pressure

metal fatigue or wear and tear

Attach equipment to towing vehicle as required

Set up equipment as required to meet operating instructions

Start up equipment

Operate equipment to meet operating instructions. This should include:

driving forward and reversing

operating in confined spaces

operating amongst other vineyard activities and a variety of conditions as required

Monitor equipment performance. This may include monitoring:

status and condition

handling and stopping ability

operating depth of equipment

blockages

ground speed or power take-off speed

width and/or coverage

environmental operating conditions

Recognise equipment performance problems and amend and/or report as instructed

Shut down equipment is response to emergency situations

Shut down equipment in response to routine shutdown requirements

Prepare equipment for cleaning and storage

Clean equipment

Store equipment according to instructions

Maintain work area to meet housekeeping standards

Collect, treat, recycle or dispose of waste according to workplace procedures

Identify, rectify and/or report environmental non-compliance

Use appropriate cleaning techniques

Maintain workplace records

Carry out routine maintenance of equipment according to enterprise procedures

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:

Purpose, features and components of equipment

Equipment pre-start checks

Equipment operating procedures

Process specifications, procedures and operating parameters

Common causes of variation or malfunction and the corrective action required

Required weather conditions for equipment operation

Occupational health and safety (OHS) hazards and controls in all operating conditions

Significance and methods of monitoring equipment performance

Lock-out and tag-out procedures

Recording requirements and procedures

Procedures and responsibility for reporting problems

Environmental issues and controls

Cleaning requirements of equipment associated with changeovers and types of shutdown

Cleaning procedures

Storage requirements

Shutdown sequence

Routine maintenance procedures for equipment where relevant

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

work notes

Material Safety Data Sheets (MSDS)

manufacturer instructions

verbal direction from manager, supervisor or senior operator

Vineyard equipment

Vineyard equipment may include, but is not limited to:

all terrain vehicles

tractor mounted forklift

front-end loader

towed equipment (e.g. gondola)

three point linkage equipment (e.g. discs)

power take-off driven equipment (e.g. slasher)

equipment with hydraulics (e.g. tipping trailer)

stationary equipment (e.g. pumps and generators)

Terrain

Terrain, where applicable, must enable safe and effective operation of the equipment. It may include:

tracks

access roads

vineyard rows

open paddocks

flat, undulating, steep, hilly or terraced land

on- and off road environments

Conditions

Conditions, where applicable, must enable safe and effective operation of the equipment. These may include:

dry

wet

slippery

boggy

icy

foggy

windy

day and night conditions

Loads

Loads, where applicable, may range from:

full to empty as required

Confirming equipment status

Confirming equipment status will include:

checking that all safety standards and pre- start requirements are met and equipment is operational

Information systems

Information systems may be:

print or screen based