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:

prepare equipment and materials for conducting tests

conduct basic tests according to workplace requirements

identify out-of-standard results

conduct housekeeping and dispose of waste according to workplace standards

complete documentation.

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 workplace information to identify testing requirements

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

Liaise with other work areas. This may include other laboratory personnel, cellar, winemaker and production personnel

Confirm supply of necessary materials, equipment and services

Prepare samples for testing

Prepare materials as required

Confirm equipment status and condition. This may include:

confirmation that test equipment is operating accurately

recognising and rejecting contaminated or faulty glassware and/or equipment

safety checks

replacing consumables

instrument setting and calibration

Monitor the process and test equipment to identify out-of-standard results or non-compliance

Report and/or record corrective action according to workplace procedures

Follow procedures to repeat or validate results

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

Maintain work area to meet housekeeping standards

Prepare equipment for cleaning. This may include dismantling equipment or rinsing in preparation for sanitation

Identify, rectify 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

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:

Principles of the test method

Purpose of the test

Relevant standards and specifications and basic legislative requirements (e.g. quality, health, safety, labelling and equipment) and their implications

Procedures and operating parameters

Affect of process stages on results

Start-up and set-up procedures as required

Common causes and knock-on effects of inaccuracies or contamination, and preventive or corrective action required

Normal range of results for products tested

Recording requirements and procedures

Occupational health and safety (OHS) hazards and controls

Lock-out and tag-out procedures as required

Procedures and responsibility for reporting problems

Shutdown sequence as required

Environmental issues and controls

Recording requirements and procedures

Routine maintenance procedures

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 may include:

Standard Operating Procedures (SOPs)

specifications

production schedules

instructions

work notes

Material Safety Data Sheets (MSDS)

manufacturer instructions

verbal direction from laboratory manager, supervisor or senior operator

Sample preparation

Sample preparation may include:

fining

filtration

centrifugation

dissolving

degassing

Tests

The range of tests performed may include the following techniques:

volumetric analysis, titration (acid base/redox), pipetting, densities, refractive indices, filtration, distillation/reflux, gravimetric tests, potentiometry and turbimetric analysis

Typical tests performed at this level should include:

sugar by hydrometry and refractometry, pH, baumé/brix, titratable acid, alcohol, sulphur dioxide, protein stability, tartrate stability and may include reducing sugars, volatile acid, ascorbic acid, malic acid by chromatography, YAN by titration, turbidity, specific gravity/density, simple colourimetric analysis, carbon dioxide, dissolved oxygen, and other tests as required by the workplace

Equipment

Equipment may vary and should include that listed in SOPs

Materials

Materials may vary and should include those listed in SOPs

Equipment status

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/or calibration of measuring instrumentation

Services

Services may include:

water

gas

power

Information systems

Information systems may be:

print or screen based