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 may vary and should include that listed in test procedure or directions for conducting analyses. Typical equipment may include:
balances, pipettes, burettes and volumetric glassware
optical microscopes
melting point apparatus, viscometers and hardness testing equipment
conductivity meters and pH meters
noise meters and blasting meters
disintegration apparatus, thermometers, incubators and water baths
colorimeters/spectrometers and polarimeters
compaction rammers and soil classification equipment
instrument chart recorders, penetrometers, force measuring equipment and tensiometers
mixing and separating equipment, such as centrifuges, rifflers and splitters, and mixers
hydrometers (e.g. baumé, specific gravity and alcoholometers)
turbidity meters
refractometers
calipers
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 of measuring instrumentation

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:
perform set-up pre-use checks and shutdown procedures
check basic equipment using standard procedures
obtain readings of the required accuracy and precision
recognise non-standard behaviour of instruments
assist with maintaining equipment in working order
follow all relevant OHS requirements
follow enterprise recording and reporting 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
standard laboratory equipped with appropriate equipment and reference manuals
SOPs, calibration standards and procedures, maintenance procedures.
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.