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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. |
Food and water requirements may include: | range of foods:perishabilitypackagingstorage. |
Principles of nutrition may include: | food groupsdietary guidelines. |
Relevant legislation may include: | occupational health and safetypermits or permission for access environmental regulations. |
Organisational policies and procedures may include: | operating procedures and company or enterprise policiesoccupational health and safetyuse and maintenance of equipmentcommunication protocolsemergency procedurescode of ethics. |
Hazards may include: | temperature extremesslippery or unstable terraindangerous animals and insectsstinging trees and nettlesdense vegetationgroup management hazards. |
Risks may include: | hypothermiaheat exhaustioninjuries exhaustionlost party or party memberequipment failure. |
Natural surfaces may include: | cliffs boulders. |
Relevant sources may include: | Bureau of Meteorologymedialand managers or agencieslocal knowledge. |
Weather and environmental information may include: | satellite imagesdaily and weekly forecastsmaximum and minimum temperaturesweather warningsevent warningsriver levelssynoptic chartshigh and low tide predictions. |
Communication system may include: | callsradio hand signalswhistles. |
Contingency plans may include: | poor communication conditions injuries escape or retreat options off route possibilities. |
Unforeseen circumstances may include: | equipment failurechange of route unresolvable obstacle or hazarddramatic change of weatherclimber or belayer injury. |
Features may include: | areteschimneyscornerscracksedgesflakesjugsledgesoverhangs. |
Capabilities may include: | body weight ratio strengthstaminaflexibilitybalancemental perceptions. |
Route description may include: | verbalwritten. |
Equipment may include: | helmetskarabinersharnessesclimbing shoesbelay devicechalk and calk bagtapes and slingsropes and cord.nutsspring loaded caming devices quick drawshexestut tool |
Contextual issues may include: | weather conditions, including timesseasontransportlocationtrip distance and durationgroup objectivesgroup size. |
Safety checks may include: | A - anchors - secure and suitable to applicationB - buckles - locked as per manufacturers recommendationsC - connectors - locked, secured and orientatedD - devices - threaded correctly and securedE - everything else including end of rope knots, friction hitches, belayer ready, helmet chin strap, clothing, jewellery and hair securedF - friend - cross check. |
Belay system may include: | top belay bottom belay single ropedouble rope. |
Knot tying may include: | figure eightBowline. |
Climbing techniques may include: | bridgingdynamic movement, such as dead pointingheel hooksjamminglay backinglayaways and side pullsmantlepinch gripssmearingunderclings.crimpingchimneying. |
Rest positions may include: | edge to lean against ledge to lean against.No hands rest. |
Obstacles may include: | ledgesoverhangssqueezes.TraversesVegetation. |
Anchors may include: | multi-directional uni-directional self-equalising. |
Protection may include: | artificial fixed natural. |
Belaying position may include: | top of the pitch bottom of the pitch. |
Belay device may include: | plate devicetube deviceauto locking device.hitch such as munter or Italian. |
Belayer safety may include: | wearing of helmetsattaching to safety ropesstanding out of direct line of gear fall. |
Relevant aspects may include: | objectivesplanning processactivity siteweatherequipment section clothing selectionfood selectioninstructional contentinstructional techniqueassessment techniquegroup feedbackdirecting techniquesrescue techniques employed. |