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
instructions
routine maintenance schedules
work notes
MSDS
manufacturer instructions
verbal direction from manager, supervisor or senior operator
Common disorders
Common disorders may include:
insects
vermin
root disorders
leaf disorders
nutritional disorders
weeds
salinity
dehydration
Treatments
Treatments may include:
chemical treatments, such as insecticides, fungicides, herbicides, hormones, pheromones and baits
cultural control, such as cultivation, canopy management, mulching, companion planting, windbreaks and irrigation
Equipment
Equipment may include:
tractors
spray carts
motorbikes
knapsack sprayers
irrigation system
hand hoes
fertiliser spreaders
mulchers
cultivators
forklifts
Hazards
Hazards may include:
preparation and application of chemicals
obstacles from untidy work area
exposure to heat
manual handling
use of machinery
Waste
Waste may include:
plant material with a disorder
unused chemicals
empty chemical containers
Problems and anomalies
Problems and anomalies may include:
uneven application of chemicals
equipment breakdown
Records
Records will include:
types of disorders
extent of disorders
types of treatments applied
rates of treatment applied
date
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 equipment, MSDS and follow other specified OHS procedures, including safe handling of chemicals
identify common plant disorders and effectively implement corrective action
select, mix and apply chemical treatments according 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 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.