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Elements and Performance Criteria

1. Prepare basic laboratory equipment for use
   • 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. Use basic laboratory equipment and techniques
   • Equipment is set up and operated according to workplace procedures
   • Accurate measurements are delivered
   • Out-of-specification process and equipment performance is identified, rectified and/or reported
3. Complete equipment operation
   • Equipment is prepared for cleaning
   • Work is conducted in accordance with workplace environmental guidelines
   • 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 supply of necessary materials equipment and services Prepare materials as required Select equipment appropriate for the task Liaise with other work areas Confirm equipment status and condition This may include recognising and rejecting contaminated or faulty glassware and equipment safety checks replacing consumables instrument setting and calibration Follow operating procedures and deliver accurate amounts This can involve weighing centrifuging separating pipetting measuring titrating Monitor the process and equipment operation to identify outofspecification results or noncompliance What should be monitored will vary between equipment eg with calibrated glassware the meniscus position Take corrective action andor report outofspecification results anomalies or noncompliance Report andor record corrective action as instructed 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 This may include removing samples or consumables Record workplace information Maintain work area to meet housekeeping standards Prepare equipment for cleaning This may include dismantling equipment or rinsing in preparation for sanitation Clean and sanitise equipment according to enterprise procedures Carry out routine maintenance according to enterprise procedures Identify rectify andor report environmental noncompliance according to enterprise procedures Use aseptic 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 Purpose principles and use of a range of basic laboratory equipment Identity features and operating techniques of basic laboratory equipment Equipment and instrumentation components purpose and operation Process specifications procedures and operating parameters Affect of process stages on results andor outcomes Emergency procedures for a range of operational problems Services required Significance and method of monitoring equipment operation Common causes and knockon effects of inaccuracies or crosscontamination and preventive or corrective action required Occupational health and safety OHS hazards and controls Lockout and tagout procedures as required Procedures and responsibility for reporting problems Shutdown sequence as required Environmental issues and controls Cleaning and sanitising requirements of equipment and work area Recording requirements and procedures Cleaning and sanitation procedures where relevant Routine maintenance procedures where relevant Aseptic techniques 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 safely use basic laboratory equipment according to procedure prepare and store equipment according to work requirements take measurements complete workplace 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 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 manager, supervisor, or senior operator
Equipment and glassware	Equipment and glassware may include: balances, autoclaves, laminar flow cabinets, fume cupboard, centrifuge and other separating equipment general and volumetric glassware, pipettes, burettes, incubators, ovens, filtration apparatus, thermometers, hydrometers, transfer and inoculation tools It does not include any specialist equipment required under other units
Materials	Materials may include: filters chemical reagents samples
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: power water gases
Information systems	Information systems may be: print or screen based

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