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
spray schedules
routine maintenance schedules
work notes
product labels
Material Safety Data Sheets (MSDS)
manufacturer instructions
integrated pest management (IPM) programs
verbal directions from manager, supervisor or senior operator
Equipment
Equipment may include:
spray plant (e.g. foliar spray units, booms, covered sprayers, back-pack and hand sprayers)
personal protective clothing and/or equipment
Materials
Materials may include:
equipment spare parts and consumables
chemical sprays and ingredients
Sprays
Sprays may include:
foliar fertilisers
growth regulants
pheromones
pesticides
herbicides
fungicides
insecticides
molluscicides
miticides
Services
Services may include:
suitable water supply
Terrain
Terrain must enable safe and effective operation of 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 must enable safe and effective operation of equipment. These may include:
dry
wet
slippery
boggy
day and night conditions
Vineyard health problems
Vineyard health problems may include:
common pests (e.g. light brown apple moth (LBAM), vine moth, mealy bugs, garden weevil, borer, grasshopper, black beetle, weeds)
diseases (e.g. powdery mildew, downy mildew, botrytis, phomopsis, eutypa and crown gall)
Waste
Waste may include:
unused chemical mixture
empty containers\washing water
Problems and anomalies
Problems and anomalies may include:
change in environmental conditions
obstructions
hazards
other work operations
application rate
equipment malfunction
Information systems
Information systems may be:
print or screen based and may include information technology systems, such as weather forecasting, reporting and/or recording systems
Work hazards
Work may involve exposure to:
chemical, dangerous or hazardous substances

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 clothing and equipment as required
correctly select and prepare spraying materials
correctly pre-start checks of equipment
prepare chemicals safely and according to specification
conduct spraying activity correctly
monitor spraying process 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.