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 equipment, MSDS and follow other specified OHS procedures

select appropriate gas, gas dosage and gas state for task

set up and prepare gas handling equipment according to manufacturer instructions, MSDS and operational requirements

manufacture carbon dioxide bricks or snow

monitor gas handling equipment during use, including pressure, flow and integrity of equipment

collect, treat and/or dispose of waste according to procedures

keep appropriate records.

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 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:

access workplace information to identify gas handling requirements

select, fit and use personal protective clothing and/or equipment

confirm supply of necessary services, equipment and materials

liaise with other work areas

identify the purpose of gas usage in a variety of winery operations

select appropriate gases to meet requirements, including:

single or blend of gases

gaseous or solid form

dosage

interpreting cylinder and/or service line information

identify risk factors associated with gas to be handled

select equipment appropriate to the task and gas to be handled

set up and prepare equipment ready for operations. This may include:

checking gas levels in cylinder

setting timers or filling time

positioning receival slide

checking integrity of sparging (sinter) stone

ensuring hygiene and sanitation standards are met

checking machine sequence

checking gas pressures

operate equipment according to workplace procedures or manufacturers’ instructions

manufacture carbon dioxide bricks or snow, if required

deliver gas according to specifications

monitor gas handling process. This may include monitoring:

gas pressure

gas flow

integrity of seals

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

report and/or record corrective action as required

sort, collect, treat, recycle or dispose of waste

shut down equipment in response to an emergency situation

shut down equipment in response to routine shutdown requirements

record workplace information

maintain work area to meet housekeeping standards

prepare equipment for cleaning. This may involve draining and/or dismantling equipment, and removing waste either manually or by rinsing, in preparation for cleaning and sanitation

identify, rectify and/or report environmental non-compliance

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 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:

purpose and principles of using inert gases in winery operations

properties and functions of gases

hazards associated with different forms or types of gas

gas handling policy and procedures

factors affecting choice of gas or gas blends, including:

wine type and style

winemaker preference

equipment set up, preparation and operation procedures and requirements, including settings and key variables

purpose of personal protective clothing and equipment

regulatory requirements as they affect immediate gas handling responsibilities

requirements to liaise and/or advise related work areas

routine maintenance requirements

cleaning and sanitising requirements

procedures and responsibility for reporting problems

shutdown and routine shutdown sequence

waste handling requirements and procedures

Occupational Health and Safety (OHS) requirements

recording requirements and procedures

manufacturing process for dry ice bricks or snow

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 and instructions

routine maintenance schedules

work notes

Material Safety Data Sheets (MSDS)

manufacturer instructions

verbal direction from manager, supervisor or senior operator

Inert gas

Inert gas may include:

carbon dioxide (solid or gaseous state)

nitrogen (gas)

argon (gas)

Equipment

Equipment may vary with the activity, and may include:

spargers

diffusers

carbon dioxide brick or snow makers

gas cylinders

pressure gauges

flow gauges

Winery operations requiring the use of inert gases

Winery operations requiring the use of inert gases may include:

air-freeing tanks

lines and ullage space

sparging

Services

Services may include:

inert gases

Risk factors

Risk factors may include:

asphyxiation

burning

Work hazards

Work may involve exposure to:

chemical, dangerous or hazardous substances

Information systems

Information systems may be:

print or screen based

Confirming equipment status involves

Confirming equipment status involves:

checking that hygiene and sanitation standards, safety standards and pre-start requirements are met and that equipment is operational

checking the operation and calibration of measuring instrumentation