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 where required

observe housekeeping standards

monitor cold storage and stock conditions and make required adjustments

shut down, clean and secure cold storage facilities

recognise and act upon out-of-specification conditions

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 workplace information required to operate cold storage facilities

Liaise with other work areas

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

Select, operate, maintain and store required equipment according to instructions

Identify, rectify and/or report environmental non-compliance

Maintain work area and equipment to meet workplace housekeeping and hygiene standards

Use appropriate cleaning techniques

Recognise problems and anomalies and correct and/or report them as instructed

Follow safe work procedures to minimise hazards

Collect, treat and dispose of waste according to workplace procedures

Maintain workplace records

Interpret and apply cold room plan

Confirm equipment status and condition. This may include

checking all safety standards

conducting pre-start checks

Move material in and out of cold room. This may include

transferring stock manually

using a mechanical transfer device

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

Monitor the health of cuttings during storage. This may include identifying:

signs of dehydration

signs of fungal infection

Monitor cold room facilities according to workplace procedures. This may include identifying:

temperature variations

humidity variations

air flow

Shut down equipment in response to emergency situations

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:

OHS hazards and controls when working in a cold room

Environmental issues and controls

Principles of nursery hygiene

Purpose and application of personal protective clothing and/or equipment

Procedures and responsibility for reporting problems

Lock-out and tag-out procedures

Cleaning requirements and procedures

Reporting and recording requirements and procedures

Waste disposal requirements and procedures

Principles of cold room planning

Principles of cold room operation

Purpose and use of components of a cold room

Cold room equipment operating procedures

Shutdown sequence

Principles of maintaining cold room performance

Methods of maintaining cold room performance

Methods of monitoring a cold room

Methods of packing a cold room

Common causes of variation or malfunction and the corrective action required

Effect of cold storage on cuttings

Post-storage treatment of cuttings

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

routine maintenance schedules

work notes

Material Safety Data Sheets (MSDS)

manufacturer instructions

verbal directions from manager, supervisor or senior operator

Waste

Waste may include:

cleaning agents

unused stock

Potential hazards

Potential hazards may include:

cold room door closing while working inside

working in cold conditions

slippery floors

obstacles on the floor

overhead objects

operating forklifts and other moving objects

Problems and anomalies

Problems and anomalies may include:

fluctuations in temperature

breakdown of data loggers

fans or temperature controls

inadequate air flows due to incorrect stacking

Cold room specifications

Cold room specifications may include:

temperature range

spacing pattern for airflow

humidity

Cold room plans

Cold room plans may include:

stacking patterns

stacking heights

movement of stock

Records

Records will include:

temperature logs

material entering or leaving cold room

batch numbers