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

correctly select and prepare injection materials

correctly pre-start checks of equipment

start injection process correctly

monitor injection process control points and equipment, including checking for environmental compliance, usage rates and dilution

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

perform routine and emergency shutdowns

handle and/or remove waste in accordance with specified procedures

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 injection requirements

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

Confirm supply of necessary services and materials

Liaise with other work areas

Identify, rectify and/or report environmental non-compliance

Select and prepare injection materials as required. This may include the accurate completion of calculations, such as dilution rates

Confirm equipment status and condition

Set up and start up the process. This can involve the use of process control systems

Monitor the process and system operation to identify out-of-specification results or non-compliance. This can involve monitoring:

usage rates

dilution

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

Report and/or record corrective action as required

Shut down equipment in response to an emergency situation

Shut down equipment in response to routine shutdown requirements

Maintain work area to meet housekeeping standards

Demonstrate safe handling of hazardous chemicals

Implement routine maintenance and minor repairs of the system

Implement routine system cleaning requirements

Apply information technology systems according to enterprise procedures

Apply sampling techniques according to enterprise procedures

Conduct routine tests according to enterprise procedures

Use oral communication skills/language 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:

Purpose and principles of chemicals used and their effect on irrigation system or vine performance. This should include the effect of miscalculations and inaccurate deliveries

Purpose and operation of equipment and instrumentation components

Basic operating principles and process control systems where relevant

Services required

Control points and significance and methods of monitoring

Common causes of variation and corrective action required

Process specifications, procedures and operating parameters

Correct chemical handling techniques

OHS hazards and controls

Lock-out and tag-out procedures

Environmental issues and controls

Procedures and responsibility for reporting problems

Cleaning requirements of system

Maintenance requirements of system

Shutdown sequence

Recording requirements and procedures

Cleaning procedures

Information technology systems where relevant

Sampling techniques and procedures where relevant

Routine testing procedures 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

routine maintenance schedules

work notes

Material Safety Data Sheets (MSDS)

manufacturer instructions

verbal directions from manager, supervisor or senior operator

Confirming equipment status

Confirming equipment status involves:

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

checking the operation and/or calibration of measuring instrumentation

Services

Services may include:

water and power

Monitoring the process

Monitoring the process may involve:

the use of production data, such as performance control charts

Process operation and monitoring functions

Process operation and monitoring functions may be:

manual or involve the use of a process control system

Control points

Control points refer to those key points in a work process that must be monitored and controlled. This includes:

quality and regulatory control points

inspection points

Irrigation systems

Irrigation systems may include:

flood

dripper

microjet

sprinkler

overhead

water winch

Materials to be injected

Materials to be injected may be wet or dry and may include, but are not restricted to:

fertilisers

chlorine

acid

cleaning agents

Equipment

Equipment may include:

injection pump

injection point

chemical holding tank

Information systems

Information systems may be:

print or screen based and may include information technology for injection scheduling systems, recording and reporting systems

Work hazards

Work may involve exposure to:

chemical, dangerous or hazardous substances