This unit has application in a wine operations environment. It typically targets the worker responsible for preparing and maintaining an area to aseptic standards.

FDFLAB2011A

Use basic laboratory equipment

ELEMENT

PERFORMANCE CRITERIA

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Prepare aseptic environment

Hygiene and sanitation procedures for operator are completed according to safe laboratory guidelines

Work surfaces are cleaned and disinfected

Materials and services are prepared for use

Equipment is prepared for sterilising

Equipment is sterilised to meet requirements

Sterilising waste is deposited in collection area or disposed of according to workplace procedures

Operate in an aseptic environment

Equipment and materials are selected which are appropriate for the task

Appropriate sterilising techniques are selected and used

Aseptic transfers are conducted using techniques which minimise the risk of contamination

Aseptic environment is maintained during work procedures

Maintain aseptic environment

Work area is cleaned and disinfected after use

Equipment is cleaned in preparation for sterilising or placed into relevant disposal or disinfection receptacles

Work is conducted in accordance with workplace environmental guidelines

Record information

Workplace information is recorded in appropriate format

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 and/or equipment

Liaise with other work areas

Confirm supply of necessary materials equipment and services. This may include selecting the appropriate sterilising techniques

Handle sterilising agents safely and correctly

Prepare sterilisers as required

Prepare materials and equipment for sterilising. This includes rendering equipment safe to sterilise. It may also involve removing faulty equipment from service (e.g. chipped glass), correctly wrapping, labelling, loading and sealing

Use appropriate sterilising techniques. This may include activities to prevent cross-contamination

Set up, start up and operate sterilising equipment according to workplace procedures

Return equipment to operating order after sterilisation

Maintain and store sterilisers and related equipment according to workplace procedures

Carry out relevant checks and inspections. This may include:

checking pressure equipment calibration status

performing safety checks

use of autoclave tape, chemical indicators and spore strips

sterility control plates

Record sterilisation data in required format

Use appropriate sample handling and transfer techniques to maintain aseptic environment. This may include:

streaking

swabbing

pouring

pipetting

Maintain appropriate personal hygiene standards according to workplace procedures

Maintain work area to meet housekeeping standards and hygiene requirements

Record workplace information

Take samples according to enterprise procedures

Identify, rectify and/or report environmental non-compliance 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:

Purpose and principles of sterilisation

Safe handling and storage of sterilising agents used

Functions and features of sterilising equipment and agents

Sterilising requirements of work area and equipment

Procedures for preparing sterilising agents

Procedures for applying and using sterilising agents

Correct operating procedures of any equipment used

Affect of process stages on outcomes

Purpose of personal protective clothing and equipment

Personal hygiene requirements of operator

Occupational health and safety (OHS) hazards and controls

Methods used to render equipment safe to sterilise

Equipment settings required for sterilisation

Regulatory requirements as they affect immediate responsibilities for sterilising

Types of waste generated by the sterilising process and related collection, treatment and disposal requirements

Environmental consequences of incorrect waste disposal procedures

Procedures and responsibility for reporting problems

Reporting and recording requirements and procedures

Sampling plan and procedures where relevant

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 environment according to aseptic workplace standards

conduct work in a manner that meets aseptic standards

use sterilising techniques

clean and sterilise equipment after use

maintain workplace 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.

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 to be sterilised may include:

volumetric and general glassware, microbiological equipment and laminar flow cabinet

Equipment used for sterilising may include:

autoclave, microwave, ultraviolet (UV) cabinet and pressure cooker

Aseptic transfers

Aseptic transfers may involve:

the use of microbiological inoculation and transfer tools, such as loops, spreaders, swabs, pipettes, and flasks, tubes, sample vessels, bottles and wine casks (bladders)

Materials

Materials may include:

solid and/or liquid media

live cultures in broths

propagation media

plates

deeps

slopes

ferments

chemical disinfecting or sterilising agents

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

Services

Services may include:

gases

power

water

steam

Information systems

Information systems may be:

print or screen based

Unit sector

Wine operations

This unit contains employability skills.