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
Equipment
Equipment to be sterilised may include:
volumetric and general glassware, microbiological equipment and laminar flow cabinet
Equipment used for sterilising may include:
autoclave, microwave, ultraviolet (UV) cabinet and pressure cooker
Aseptic transfers
Aseptic transfers may involve:
the use of microbiological inoculation and transfer tools, such as loops, spreaders, swabs, pipettes, and flasks, tubes, sample vessels, bottles and wine casks (bladders)
Materials
Materials may include:
solid and/or liquid media
live cultures in broths
propagation media
plates
deeps
slopes
ferments
chemical disinfecting or sterilising agents
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
Services
Services may include:
gases
power
water
steam
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:
prepare environment according to aseptic workplace standards
conduct work in a manner that meets aseptic standards
use sterilising techniques
clean and sterilise equipment after use
maintain 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.