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 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 requirements

Select, fit and use appropriate personal protective clothing and/or 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 out-of-specification results or non-compliance. What should be monitored will vary between equipment (e.g. with calibrated glassware, the meniscus position)

Take corrective action and/or report out-of-specification results, anomalies or non-compliance

Report and/or 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 and/or report environmental non-compliance according to enterprise procedures

Use 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:

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 and/or outcomes

Emergency procedures for a range of operational problems

Services required

Significance and method of monitoring equipment operation

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

Occupational health and safety (OHS) hazards and controls

Lock-out and tag-out 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

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