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 harvest support requirements

Liaise with other work areas

Select fit and use appropriate personal protective clothing andor equipment

Select attach and set up appropriate equipment

Carry out preoperational checks of equipment according to workplace procedures

Operate equipment safely

Identify and rectify remove andor report potential occupational health and safety OHS hazards

Collect grapes from the discharge conveyer This should include

avoiding all contact with or damage to other machinery and equipment vines trellises or fences

safe handling of equipment

maintaining appropriate speed and distance

starting off and swapping over

changing rows

daytime and nighttime harvesting

variety of harvesting conditions and varieties

Monitor grape collection activities This may include monitoring

equipment breakages or malfunction

vine or trellis damage

grape quality and quantity

matter other than grapes MOG collected

load weight

chemical application to fruit loads

collection accuracy of grapes

tipping accuracy of grapes at receival point

progress

congestion or backlog at receival point

performance according to specifications

Report andor record problems andor corrective action

Identify rectify andor report environmental noncompliance

Shut down equipment in response to an emergency situation

Shut down equipment in response to routine shutdown requirements

Handle prepare and add chemicals according to instructions

Take the necessary action to protect fruit quality where possible This may include parking fruit carriers in a shaded area

Deliver grapes to receival point according to instructions This may include tipping the trailer or gondola

Maintain workplace records according to workplace standards

Maintain work area to meet housekeeping standards

Use appropriate cleaning techniques

Carry out routine maintenance of equipment according to enterprise procedures

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

Key factors that will affect grape andor wine quality This may include

temperature

oxidation

MOG collected

speed of processing

chemical addition

Features and benefits of methods to preserve grape andor wine quality

Common problems and anomalies

Procedures and operating parameters

Significance and methods of monitoring performance

Common faults and corrective action required

OHS hazards and controls

Environmental issues and controls

Procedures and responsibility for reporting problems

Recording requirements and procedures

Cleaning requirements associated with changeovers

Shutdown sequence of equipment

Cleaning procedures

Routine maintenance procedures for equipment where relevant

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

confirm availability of specified materials and prepare according to instructions

select and confirm status and suitability of equipment

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

monitor harvesting operation to achieve specified result

take corrective action in response to outofspecification results or noncompliance

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 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

Equipment

Problems and anomalies

Terrain

Conditions

Receival points

Equipment status

Information systems

Work hazards