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 will vary but may involve:
testing new materials or products
investigating complaints
improving laboratory efficiency
adjusting methods to conform to regulatory requirements (e.g. food safety and Hazard Analysis Critical Control Points (HACCP))
meeting client expectations
controlling starting materials
in-process materials and finished products
basic troubleshooting of enterprise processes
environmental monitoring
discrete pathology tests
Tests may be:
titrimetric and qualitative tests
spectrometric, for example:
ultraviolet/visible (UV/Vis), fluorimetric, infrared (IR), flame atomic absorption spectrometry (AA)
chromatographic, for example:
column and thin layer analytical and preparative chromatography
paper, gas, liquid chromatography and high performance (pressure) liquid chromatography (HPLC)
gel filtration chromatography (purification of proteins)
affinity chromatography (purification of immunoglobulins)
electrochemical, for example:
pH, ion-selective electrodes and polarography
electrophoretic, for example:
DNA patterns and determination of protein purity
physical and destructive tests
microbiological methods, such as isolating and maintaining culture collections, yeast and bacteria propagation and maintenance, and rapid yeast detection (epi-fluorescence)

The tint and depth of colour in wines can be measured in terms of the amount of light in the visible range that is absorbed by a wine sample using a UV/Vis spectrophotometer. Accuracy of wine colour analysis is important as an incorrect result may result in over-fining of wines or the preparation of blends that do not meet winemaking specifications.
Equipment
Equipment may vary and should include that listed in test procedure or directions for conducting analyses
Materials
Materials may vary and should include those listed in test procedure or directions for conducting analyses
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 operation and/or calibration of measuring instrumentation
Potential problems
Potential problems may occur if the technician fails to:
set the wavelength correctly
use the correct size/type of cuvette
place the cuvettes correctly in the spectrophotometer
rezero the spectrophotometer when changing from one wavelength to another, or when changing to different cell sizes

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:
start up, set up and shut down equipment
check calibration status of equipment and calibrate if required
prepare and test samples using procedures appropriate to the nature of sample
optimise and use equipment and spectrometers to enterprise standards
prepare calibration graphs and calculate results in appropriate units
apply basic theoretical knowledge to interpret data and make relevant conclusions
identify atypical results as out of normal range of an artefact
trace and source the cause of an artefact
communicate problems to either supervisor or outside service technician
record and communicates results according to enterprise procedures
maintain security, integrity, traceability and identity of samples, sub-samples and documentation
follow OHS procedures.
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
standard laboratory equipped with appropriate spectrometers
laboratory reagents and equipment
standard operating procedures and testing methods
documentation and recording requirements and procedures.
Method of assessment
This unit should be assessed together with core units and 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.