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

attach, set up and calibrate equipment to meet application requirements

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

monitor spreading or seeding operation to achieve specified result

perform emergency and routine shutdowns

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

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 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 and interpret workplace information to identify seeding and spreading requirements

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

Liaise with other work areas

Select appropriate equipment for the task

Confirm equipment status and condition. This may include checking:

belts and chains

lubricants

hydraulics

air intake

tyre pressure and wear

wear and tear

Attach, set up and calibrate equipment to meet application requirements

Select, prepare and load materials according to requirements

Start up equipment

Operate equipment to meet operating instructions. This should include:

driving forward and reversing

operating in confined spaces

operating amongst other vineyard activities and a variety of conditions as required

Monitor equipment performance and application rates. This may include monitoring:

status and condition

handling and stopping

ground speed

actual versus expected usage of materials

ground coverage

blockages

environmental operating conditions

Apply materials according to instructions. This may include:

correct variety or type of seed and/or fertiliser

correct soil ameliorant and/or treatment

application rate

volume

application depth

density

coverage

Recognise equipment performance problems and amend and/or report as instructed

Handle hazardous materials according to occupational health and safety (OHS) requirements

Shut down equipment in response to an emergency situation

Shut down equipment in response to routine shutdown requirements

Collect, sort, treat, dispose of and/or recycle waste

Identify, rectify and/or report environmental non-compliance

Clean equipment

Prepare equipment for storage

Store equipment according to workplace standards

Maintain work area to meet housekeeping standards

Maintain workplace records

Conduct routine maintenance of equipment 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:

The purpose and application of spreading and seeding operations within the vineyard growing system. This may include the purpose and application of:

soil ameliorants (e.g. pH, texture, and mulching treatments, e.g. structure)

inter-row cropping species and varieties

inter-row cropping practices and techniques

inorganic and organic fertilising materials

Process specifications, procedures and operating parameters

Purpose and operation of equipment and instrumentation components

Common causes of variation and corrective action required

Required weather conditions for activity

Soil characteristics as they apply to spreading and seeding operations. These may include:

structure

compaction

condition

texture

fertility and toxicity

moisture (e.g. too dry or waterlogged)

Significance and methods of monitoring equipment performance

OHS hazards and controls

Material handling requirements

Lock-out and tag-out procedures

Procedures and responsibility for reporting problems

Reporting and recording requirements and procedures

Environmental issues and controls

Cleaning requirements and procedures associated with changeovers and types of shutdowns

Storage requirements associated with temporary or seasonal breaks in activity

Storage procedures for equipment and materials

Shutdown sequence

Routine maintenance procedures for equipment 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 direction from manager, supervisor or senior operator

Spreading and seeding activities

Spreading and seeding activities may include:

planting cover crops

deep incorporation of ameliorants and fertilising

Equipment

Equipment may include:

seeders

spreaders (e.g. fertiliser and mulch)

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

icy

foggy

windy

day and night conditions

Loads

Loads, where applicable, may range from:

full to empty as required

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 calibration of measuring instrumentation

Information systems

Information systems may be:

print or screen based

Materials

Materials may include:

organic and inorganic fertilisers

gypsum

lime

seed

ameliorants (e.g. grape marc)

mulch (e.g. straw)

Waste

Waste may include:

empty containers

bags

packaging materials

unused materials

Problems and anomalies

Problems and anomalies may include:

equipment blockages

uneven surfaces

size and flow of materials being applied

Work hazards

Work may involve exposure to:

chemical, dangerous or hazardous substances