NQF Level: 3 US No:

Transcription

1 NQF Level: 3 US No: Assessment Guide Primary Agriculture Maintain Water Quality Parameters Assessor: Workplace / Company: Commodity: Date: The availability of this product is due to the financial support of the National Department of Agriculture and the AgriSETA.

2 2 Before we start T his assessment guide contains all necessary activities and instructions that will enable the assessor and learner to gather evidence of the learner s competence as required by the unit standard. This guide was designed to be used by a trained and accredited assessor whom is registered to assess this specific unit standard as per the requirements of the AgriSETA ETQA. Prior to the delivery of the program the facilitator and assessor must familiarise themselves with content of this guide. Please Note: This Unit Standard Assessment Guide must be read in conjunction with the generic Assessor Guide as prescribed and published by the AgriSETA. The assessor, facilitator and learner must plan the assessment process together, in order to offer the learner the maximum support, and the opportunity to reflect competence. The policies and procedures that are required during the application of this assessment are available on the website of the AgriSETA and should be strictly adhered to. The assessor must familiarise him/herself with this document before proceeding. This guide provides step-by-step instructions for the assessment process of: Title: Maintain Water Quality Parameters US No: NQF Level: 3 Credits: 2 This unit standard is one of the building blocks in the qualification listed below. Please mark the qualification you are currently assessing, because that will be determined by the context of application: Title ID Number NQF Level Credits Mark National Certificate in Animal Production National Certificate in Mixed Farming Systems National Certificate in Plant Production Please mark the learning program you are enrolled in: Are you enrolled in a: Y N Learnership? Skills Program? Short Course? Note to Assessor: If you are assessing this module as part of a full qualification or learnership, please ensure that you have familiarized yourself with the content of the qualification.

3 3 1 SO 1 Instructions to learner: Individual Exercise: Answer the questions below Learner guide: Page 22 Facilitator Guide: Page 13 Read, record and interpret certain parameters and abnormalities in water quality 1. What is the purpose of a set of standards of irrigation water? It is merely a guideline to high light which WQF need more attention than usually. 2. What is the use of historic and seasonal data? Historical seasonal data are used to evaluate the changes experienced and to predict what changes can be expected in order to take actions timeously to minimize the impact of such changes in water quality. My Notes

4 4 2 SO 2 Instructions to learner: Group Activity: Divide into groups and decide Learner Guide: Page 31 Facilitator Guide: Page 14 Demonstrate an understanding of critical control points in water quality management 1. Name the critical control points of water quality control management. The quality of the water received on the farm. Knowing what causes the said quality. The quality standards of water for crop production. What can be done to improve the quality? Which water quality factors cannot be changed and need to be managed. Managing the quality of the water leaving the farm/property. 2. List the physical quality factors of water. Inorganic materials like clay, silt and sand. 8. Organic debris like remnants of plants, seeds, animals, aquatic fauna and flora. Living aquatic plants and animals like algae and snails. Plastic cuttings from the irrigation pipes and equipment. Lubricant residues. 3. Name the outstanding property of the physical quality factors. All the physical water quality factor can be seen in the water. PWCF can generally economically be removed.

5 5 4. Which of the chemical or physical quality factors is usually the easiest or cheapest to improve? Physical quality factors which can be filtered. 5. List 3 chemical water quality factors that have a direct influence on a crop. 1. Total soluble salts. 2. ph 3. Sodium. 4. Chloride. 5. Bicarbonate. 6. Boron 6. List a chemical water quality factor that has an influence on the irrigation system. 12. ph 13. Iron, manganese and sulphides. 14. Total soluble salts. 7. In what way is crop production reduced by pieces of plastic pipe in the microjet? When the outlet is partly or completely blocked, the correct volume of water cannot be delivered and the tree will subsequently receive too little water. Production will be reduced. 8. Comparing water A with an EC of 50 msm -1 with water B which has an EC of 100m -1, what is the most obvious conclusion? Can you make a decision on the type of salts in the water. Water A contains less soluble salts than water B. The EC does not tell what type of salt is dissolved in the water.

6 6 3 SO 3 Instructions to learner: Group Activity: Divide into groups and decide Learner Guide: Page 36 Facilitator Guide: Page 15 Enable corrective action to occur on certain operational or technical issues that control specific physical and chemical factors in water and relate it to a specific organism s water quality requirement. 1. Filtration is a method use to remove unwanted materials from water. Name 3 of these materials. 1. Inorganic materials like clay, silt and sand. 2. Organic debris like remnants of plants, seeds, animals, aquatic fauna and flora. 3. Living aquatic plants and animals like algae and snails. 4. Plastic cuttings from the irrigation pipes and equipment. 5. Lubricant residues. 2. Why is it important to know the ph of water used for pesticide sprays. The period that the pesticide is at the optimum concentration is drastically reduced at high ph-levels. The period that the pesticide is at the optimum concentration is drastically reduced at high ph-levels. 3. List 2 chemical water quality factors that cannot easily and economically be improved. EC, total soluble salts, chloride, sodium etc 4. Name two actions that can be taken to ensure that the quality of down stream water is not compromised. 15. Contain excessive leaching of nitrates and chlorides. 16. Avoid rinsing equipment and empty containers in water leaving the arm.

7 7 4 SO 4 Instructions to learner: Group Activity: Divide into groups and decide Make notes of the discussions Learner Guide: Page 42 Facilitator Guide: Page What is the basic principle of taking a water sample? The sample is not a piece of the body of water but a small image representing the body of water in all respects. 2. Describe the procedure to take a water sample from a dam. 1. Rinse a pre-washed container (glass but preferably plastic) trice with the water to be sampled. 2. Take the sample 2 metres away from the sides and 20 to 40cm below the surface. 3. Fill the bottle to the brim. 4. Close the bottle tight. 5. Label the bottle properly with farm name and source name. 6. Keep in shade until transported to the laboratory. 3. Describe in short what needs to be checked in a general WQMS. 1. Evaluate the quality of the water received on the farm. 2. Evaluate the seasonal variation of the quality of the water. 3. Develop systems to improve the quality where possible. 4. To monitor these systems. 5. Set up systems to minimise the impact of those WQF that cannot be improved economically. 6. To monitor these systems. 7. To evaluate and monitor the quality of the water leaving the farm.

8 8 3. Obtain a copy of a quality control framework: either Eurepgap, BRC, or HACCP. Describe how you will use this to maintain the water quality system on your farm. This module answer is related to the HACCP system but can vary according to the quality framework selected by the learner: HACCP (Hazard Analysis Critical Control Point) is a well established food safety system of hazard analysis which is derived from the NASA space programme who in the 1960s approached the Pilsbury Corporation to develop a system which would ensure food for astronauts would not lead to food poisoning. The system they developed was Hazard Analysis - Critical Control Point or HACCP ( pronounced HASSAP). This system was adopted by the World Health Organisation and Food and Agriculture Organisation who developed food safety standards known as Codex Alimentarius. These standards have been incorporated into EU legislation under Directive 93/43 and as such will be enforceable in the UK. The HACCP standard is based on the identification of critical control points where the product may be contaminated physically, chemically or biologically and a plan is drawn up to ensure that no contamination takes place: The HACCP plan and procedures are drawn up according to the specific needs of the farm and must be used as a guidance for all quality control procedures The plan is then implemented on the farm. Record keeping and monitoring must then take place to ensure that all procedures are adhere to and properly implemented by all staff. Assessment must be done on the effectiveness of the quality system regularly and changes must be implemented an again assessed to ensure the maximum level of product safety. My Notes

9 9 Assessment Feedback Form Comments / Remarks Feedback to learner on assessment: Feedback from learner to assessor: Learner s Signature: Date: Assessor s Signature: Date:

10 10 Summative Test and Attitude & Attribute Evaluation B efore the knowledge test is undertaken, the learner must be reminded of what is expected from him / her in terms of summative and reflexive competence. Read and explain to the learner, the Preparation for Your Final Assessment section in the learner guide. Learners and assessor should sign off this section to acknowledge that this step was completed. Please set up a knowledge test from the questions given as a guideline to learners and supply each learner with a test sheet. Supply each report with the following heading: Unit Standard: NQF Level: 3 Learner Name: Questions Model Answers Summative Multi-media Learner Presentation None supplied due to the nature of the activity Instructions to the learner: A person assessed as competent against this standard will be able to: 1. Read, record and interpret certain parameters and abnormalities in water quality 2. Understand the critical control points in water quality management 3. Decide what corrective action should be taken on certain operational or technical issues that control specific physical and chemical factors in water and relate it to a specific organism s water quality requirements 4. Ensure that quality assurance systems related to water quality are in place and maintained Accordingly you have to prepare a presentation for the assessor and the class around these four points listed above, as applicable to the farming situation.

11 11 The presentation should be: a multi-media based one, using the posters supplied in this guide as a resource. No longer than 15 minutes in duration Should be planned according to the guidelines listed below, and should include information on ALL the points. The evidence required by the assessor will be obtained from the following sources: 60% Written information as completed in the planning notes of this guide. 30% Oral communication from multimedia presentation 10% Correct interpretation and applied use during presentation of the given resource posters and pictures. My Notes

12 12 Assessment Feedback Form Comments / Remarks Feedback to learner on assessment and / or overall recommendations and action plan for competence: Feedback from learner to assessor: Assessment Judgement You have been found: Competent Not yet competent in this unit standard Learner s Signature: Actions to follow: Assessor report to ETQA Learner results and attendance certification issued Date: Assessor s Signature: Date: Moderator s Signature: Date: