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:

perform set-up pre-use checks and shutdown procedures

check basic equipment using standard procedures

obtain readings of the required accuracy and precision

recognise non-standard behaviour of instruments

assist with maintaining equipment in working order

follow all relevant OHS requirements

follow enterprise recording and reporting procedures.

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

standard laboratory equipped with appropriate spectrometers

standard laboratory equipped with appropriate equipment and reference manuals

SOPs, calibration standards and procedures, maintenance procedures.

documentation and recording requirements and procedures.

Method of assessment

This unit should be assessed together with core units and 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 and interpret technical information

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

Confirm availability of necessary materials, equipment and services

Confirm equipment status and condition. This may include:

confirmation that test equipment is operating accurately

recognising and rejecting contaminated or faulty glassware and equipment

safety checks

replacing consumables

instrument setting

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

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

Report and/or record corrective action according to workplace procedures

Sort, collect, treat, recycle or dispose of waste

Shut down equipment

Maintain work area to meet housekeeping standards

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:

Operational principles and methods for equipment use

Basic sources of error in equipment operation and their control

Role and importance of correct equipment checking and testing

Basic equipment maintenance procedures

Correct occupational health and safety (OHS) procedures

Enterprise communication and reporting procedures

Function of key components of the instrument

Effects of environmental conditions and controls on testing

Procedures and responsibility for reporting problems

Recording requirements and 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

Equipment

Equipment may vary and should include that listed in test procedure or directions for conducting analyses. Typical equipment may include:

balances, pipettes, burettes and volumetric glassware

optical microscopes

melting point apparatus, viscometers and hardness testing equipment

conductivity meters and pH meters

noise meters and blasting meters

disintegration apparatus, thermometers, incubators and water baths

colorimeters/spectrometers and polarimeters

compaction rammers and soil classification equipment

instrument chart recorders, penetrometers, force measuring equipment and tensiometers

mixing and separating equipment, such as centrifuges, rifflers and splitters, and mixers

hydrometers (e.g. baumé, specific gravity and alcoholometers)

turbidity meters

refractometers

calipers

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 of measuring instrumentation