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 manager, supervisor, or senior operator
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
Services
Services may include:
power
water
gases
Information systems
Information systems may be:
print or screen based
Product samples
Product samples may be for:
show competitions
trade shows
marketing departments
overseas and domestic buyers
educational purposes
Equipment
Equipment should include that which is required to prepare a sample to winemaker’s or production manager’s specifications and workplace standards. It may include, but is not limited to:
filters
centrifuges
fillers
laboratory equipment
Control points
Control points refer to those key points in a work process which must be monitored and controlled. This includes:
food safety (critical)
quality and regulatory control points
inspection points
Materials
Materials may include:
additions and finings
equipment consumables (e.g. filters)
bottles
corks
stoppers
labels
packaging
pens
Products
Products may include:
still, sparkling and fortified wines
spirits
juices
Sample specifications
Sample specifications may include:
winemaker instructions
entry requirements
production manager requirements
trade requirements
Wine faults
Wine faults may include:
tartrates
excess sulphur
haze
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:
prepare equipment and materials for preparing sample
blend, treat, process and bottle sample according to workplace requirements
identify out-of-standard results
shut down equipment, 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.