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 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:
softpack checks (drop test, inspection, tap orientation and glue)
cork tests (grading, moisture, wine travel, hydraulic pressure, extraction force, taint testing and cork surface treatment tests)
closures (Stelvin® caps, crown seals, stoppers, torque tests and visual inspection)
label checks (proofreading, scuff, grain direction, colour and barcode)
carton checks (visual inspection, slotting and creasing, board, flute, dimensions, proofreading, colour, delamination and glue lap)
identification codes
product audits
other enterprise specific tests
Test equipment
Test equipment may include:
tensile tester
scuff tester
top pan analytical balance
vernier caliper
internal vernier caliper
steel rule
torque tester
oven
Packaging items
Common packaging items may include:
bottles
closures
capsules
muselets
labels
cartons
bags
glue
Services
Services may include:
water
gases
power
Information systems
Information systems may be:
print or screen based

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:
identify quality requirements for packaging
prepare equipment and materials for conducting packaging tests and inspections
conduct 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.