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Elements and Performance Criteria

1. Prepare to perform microbiological procedures
   • Materials are confirmed and available for use
   • Materials are prepared to meet requirements
   • Services are confirmed as available and ready for use
   • Equipment is selected, prepared and checked to confirm readiness for use
2. Perform microbiological procedures
   • Equipment is operated according to instructions
   • Procedures are carried out according to instructions
   • Equipment is monitored to confirm operating condition
   • Out-of-standard process, equipment performance or results and anomalies are identified, rectified and/or reported
3. Complete microbiological procedures
   • Waste generated by the procedure is disposed of according to workplace procedures
   • Equipment is prepared for cleaning
   • Work is conducted in accordance with workplace environmental guidelines
4. Record information
   • Workplace information is recorded in the appropriate format

Required Skills

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 requirements Select fit and use appropriate personal protective clothing andor equipment Confirm equipment status and condition Carry out tests according to workplace procedures Read and interpret results as required Record results as required and complete workplace information Monitor the process and equipment to identify outofspecification results or noncompliance Take corrective action in response to outofspecification results anomalies or noncompliance Report andor record corrective action according to workplace procedures Follow procedures to repeat or validate results as required Differentiate between wine yeast and bacterial cells under a microscope 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 Maintain work area to meet housekeeping standards This will include maintenance of aseptic environment Prepare equipment for cleaning This may include dismantling equipment or rinsing in preparation for sanitation Clean and sanitise equipment according to enterprise procedures Identify rectify or report environmental noncompliance according to enterprise procedures Perform oil emersion and phase contrast techniques according to enterprise procedures Use oral communication skillslanguage 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 procedure Purpose of the procedure Relevant standards and specifications and basic legislative requirements eg quality health safety labelling and equipment and their implications Procedure specification and operating parameters Affect of process stages on results Startup and setup procedures required How to read interpret and record results as required Normal range of results for procedures performed Occupational health and safety OHS hazards and controls Procedures and responsibility for reporting problems Environmental issues and controls Procedures and responsibility for reporting problems Cleaning and sanitising requirements of equipment and work area Aseptic requirements and techniques Growth characteristics of yeastbacteria Lockout and tagout procedures as required Emergency and troubleshooting procedures for a range of operational problems Services required Common causes and knockon effects of inaccuracies or contamination and preventive or corrective action required Shutdown sequence as required Environmental issues and controls Recording requirements and procedures Cleaning and sanitising procedures where relevant Routine maintenance procedures where relevant Oil emersion and phase contrast techniques where relevant Relationship with other standards where relevant

Evidence Required

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 microbiological tests according to workplace requirements interpret results and identify outofstandard 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 ones 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

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Range Statement

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
Sampling	Sampling should conform to: relevant food standards code
Tests	The range of tests performed may include the following techniques: sterile filtration, aseptic transfer, basic microscopy, slide preparation, staining, basic colony/cell identification and centrifugation Typical tests and procedures performed at this level may include: yeast counts in ferments/cultures, sterility monitoring, hygiene monitoring, yeast/bacteria enumeration and differentiation, and other tests as required by the workplace
Equipment	Equipment may include: personal protective equipment inoculating loops spreaders pipettes syringes needles flasks tubes filtration apparatus microscopes counting chambers colony counting devices Bunsen burners water baths incubators laboratory glassware and measuring equipment laminar flow cabinets ultraviolet (UV) cabinets autoclaves microwave ovens hot air ovens sharps disposal receptacles biological waste receptacles
Materials	Materials may include: culture media live/dehydrated cultures filters stains reagents disinfecting and sterilising agents
Equipment status	Confirming equipment status involves: checking that hygiene and sanitation standards, safety standards, pre-start requirements are met and that equipment is operational checking the operation and/or calibration of measuring instrumentation
Services	Services may include: water steam gases power
Information systems	Information systems may be: print or screen based

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