Modification History
This unit supersedes and is equivalent to FDFWGGOCSB Operate nursery cold storage facilities.
April 2012: Minor typographical corrections.
Unit Descriptor
Unit descriptor |
This specialist unit has been developed for wine grape nurseries. It covers the skills and knowledge required to operate and monitor nursery cold storage facilities. |
Application of the Unit
Application of the unit |
Application of this unit requires cold room operation in accordance with specifications and knowledge of occupational health and safety (OHS), environmental and hygiene requirements. |
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Not applicable.
Employability Skills Information
Employability skills |
This unit contains employability skills. |
Elements and Performance Criteria Pre-Content
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
1. Prepare cold room for storage |
1.1 Work instructions are confirmed and understood 1.2 Cold room facilities are cleaned and sanitised according to workplace procedures 1.3 Cold room specifications are set according to workplace procedures 1.4 Potential and existing hazards are identified, rectified and/or reported according to workplace procedures |
2. Operate cold room |
2.1 Environmental specifications are monitored according to workplace procedures 2.2 Movement of stock is monitored according to cold room plan and workplace procedures 2.3 Problems and anomalies are identified, rectified and/or reported according to workplace procedures 2.4 Safe work practices are employed to minimise work hazards |
3. Shut down cold room |
3.1 Cold room is shut down according to workplace procedures 3.2 Cold room is cleaned and secured according to workplace procedures 3.3 Waste is collected and disposed of according to workplace procedures 3.4 Work is conducted in accordance with workplace environmental guidelines |
4. Record information |
4.1 Workplace information is recorded in the appropriate format |
Required Skills and Knowledge
This section describes the skills and knowledge required for this unit. |
Required skills include: |
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:
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Required knowledge includes: |
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:
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Evidence Guide
EVIDENCE GUIDE |
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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. |
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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:
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Context of and specific resources for assessment |
Assessment must occur in a real or simulated workplace where the assessee has access to:
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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. |
Range Statement
RANGE STATEMENT |
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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. |
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Policies and procedures |
Work is carried out in accordance with workplace procedures, licensing requirements and legislative requirements |
Workplace information |
Workplace information can include:
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Waste |
Waste may include:
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Potential hazards |
Potential hazards may include:
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Problems and anomalies |
Problems and anomalies may include:
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Cold room specifications |
Cold room specifications may include:
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Cold room plans |
Cold room plans may include:
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Records |
Records will include:
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Unit Sector(s)
Unit sector |
Wine operations |