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 packaging tests and inspections

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

Confirm supply of necessary materials, equipment and services

Liaise with other work areas. This may include:

laboratory personnel

bottling and packaging

marketing

maintenance

warehouse

Prepare samples for testing

Confirm test equipment status and condition. This may include:

confirming that test equipment is operating accurately

recognising and rejecting contaminated or faulty glassware and equipment

safety checks

replacing consumables

instrument setting and calibration

Operate test equipment according to workplace procedures and manufacturer instructions

Carry out routine tests

Read and interpret results as required

Record results as required and complete workplace information

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

Take corrective action in response to out-of-specification results, anomalies or non-compliance

Report and/or record corrective action according to workplace procedures

Follow procedures to repeat or validate results as required

Shut down test equipment in response to an emergency situation

Shut down test equipment in response to routine shutdown requirements

Sort, collect, treat, recycle or dispose of waste

Maintain work area to meet housekeeping standards.

Clean and store equipment.

Dismantle test equipment in preparation for cleaning according to enterprise procedures

Take samples according to enterprise procedures

Carry out routine maintenance according to enterprise procedures

Identify, rectify or report environmental non-compliance according to enterprise procedures

Utilise aseptic techniques according to enterprise procedures

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:

Common bottling and packaging techniques

Enterprise policy and procedure with regard to:

packaging line quality assurance testing

occupational health and safety (OHS)

Purpose and principles of the test

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

Procedure specification and operating parameters

Affect of sampling and testing stages on results or outcomes

Start-up and set-up procedures required

Services required

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

How to read, interpret and record results as required

Normal range of results on products or packaging items tested

Emergency procedures for a range of operational problems

Procedures and responsibility for reporting problems

Recording requirements and procedures

OHS hazards and controls

Lock-out and tag-out procedures as required

Shutdown sequence as required

Cleaning and sanitising requirements of equipment and work area

Environmental issues and controls

Sampling plan and procedures where relevant

Cleaning and sanitising procedures where relevant

Routine maintenance procedures where relevant

Aseptic techniques where relevant

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

Tests

Tests may include:

fill height or volume

softpack checks

pressure test (head space pressure, vacuity and sparkling wine)

stopper and cork tests (moisture, extraction force, insertion depth and visual inspection)

label checks (height, orientation and adhesion)

carton checks (make-up and basic faults)

identification codes (batch codes and pallets)

product and process audits

other enterprise specific tests (e.g. rinser checks)

Packaging equipment

Packaging equipment may include:

wine handling equipment (pumps, storage tanks, fillers and stirrers)

fillers (vacuum, counter pressure, syphon and bag)

cappers (cork, stopper and screw cap)

capsulers (hood, shrink on and spin on)

labellers (glue and pressure sensitive)

packers and sundry equipment

Test equipment

Test equipment may include:

fill height measure

pressure tester

top pan analytical balance

vernier calipers

steel rule

torque tester

force gauge

head space pressure gauge

Packaging items

Packaging items may include:

bottles

closures

capsules

muselets

labels

cartons

bags

Services

Services may include:

water

gases

power

Information systems

Information systems may be:

print or screen based