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:
SOPs
specifications
production schedules
instructions
work notes
Material Safety Data Sheets (MSDS)
manufacturer instructions
verbal direction from manager, supervisor, or senior operator
Troubleshooting
Troubleshooting will involve:
the use of technical knowledge and skills to investigate out-of-standard performance of routine test equipment, analysis results or processes
Test equipment
Test equipment should include that which is required to perform routine analysis in the laboratory, production line, cellar or plant. This may include equipment used for:
chemical, microbiological and physical tests on product, materials production processes, or environmental management
Materials
Materials may vary and should include those listed in the enterprise SOPs
Workplace records
Workplace records may include:
calibration logs
non-conformance reports
corrective action reports
service records
maintenance records
trial results and reports
Services
Services may include:
power
water
gases
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:
identify and address non-conformances or problems with laboratory equipment
identify and address non-conformances or problems with laboratory processes
identify causes and address problem cause
complete 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.