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:
Spirit Standards (strength determination, volume conversion and litres of alcohol conversion)
Standard Operating Procedures (SOPs)
specifications
production schedules and instructions
work notes
Material Safety Data Sheets (MSDS)
manufacturer instructions
verbal direction from manager, supervisor or senior operator
Key personnel
Key personnel may include:
supervisors and managers
work colleagues
safety representatives
external OHS services and expertise
OHS committee
Risks
Risks may be:
environmental (e.g. spills, fire, toxin release, drainage issues, contamination and wastage)
product related (e.g. incorrect or poor quality ingredients or output, processing and treatment issues)
equipment related (e.g. poor performance, safety issues and inadequate equipment)
economic (e.g. wastage and incorrect supply)
safety related (e.g. damaged safety equipment, dangerous behaviour, load shifting risks and use of hazardous materials)

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 the ability to:
use personal protective equipment
identify risks in own work and work area and describe impact of own work on risks
identify and implement control measures.
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
It is recommended that this unit be co-assessed with units relating to OHS, quality, food safety and environmental work practices, especially where these units are designated core units in a qualification being undertaken by the learner. As well 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.