Elements and Performance Criteria

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 can include:
Standard Operating Procedures (SOPs)
specifications
production schedules and instructions
routine maintenance schedules
work notes
Material Safety Data Sheets (MSDS)
manufacturer instructions
verbal direction from manager, supervisor or senior operator
Equipment
Equipment may include:
propagation vessels
storage vessels
sparging unit
sterile filtration equipment
pasteurisers
hoses and fittings
pumps
dosing equipment
mixers
testing equipment (e.g. baumé hydrometer, cylinder and thermometer)
Product and materials
Product and materials may include:
grape juice
wine
tirage
additions, including sulphur dioxide, acids, hydrogen peroxide, diammonium phosphate, active dry wine yeast, starter cultures, malolactic cultures, vitamins, and liquid or granulated sugar
Services
Services may include:
power
water
steam
compressed air
inert gas
Confirming 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 calibration status of measuring instrumentation
Monitoring the process
Monitoring the process may involve:
the use of production data
sampling
checking baumé and temperature
visual inspection
Process set up, operation and monitoring functions
Process set up, operation and monitoring functions may be:
manual or involve the use of a process control system
Control points
Control points refer to those key points in a work process that must be monitored and controlled. This includes:
food safety (critical)
quality and regulatory control points
inspection points
Information systems
Information systems may be:
print or screen based
Work hazards
Work may involve exposure to:
chemical, dangerous or hazardous substances

EVIDENCE GUIDE
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:
use personal protective equipment and follow other specified OHS procedures
check and prepare product and any additions, including check of quality of wine yeast and bacterial cultures before use
check and confirm readiness of equipment before operation
start inoculation process correctly
monitor inoculation process control points for performance against specifications
take appropriate corrective action for out-of-specification process and equipment performance
collect waste and store, treat or dispose of appropriately
record information appropriately.
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.