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Evidence Guide: FDFLAB3005A - Perform instrumental tests or procedures on wine samples

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

FDFLAB3005A - Perform instrumental tests or procedures on wine samples

What evidence can you provide to prove your understanding of each of the following citeria?

Prepare wine sample

  1. Wine to be tested is identified and appropriate standard method and safety requirements selected
  2. Personal protective equipment and safety procedures are applied as specified for test method
  3. Wine sample description is recorded, compared with specification and discrepancies reported
  4. Wine sample is prepared in accordance with testing requirements
Wine to be tested is identified and appropriate standard method and safety requirements selected

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Personal protective equipment and safety procedures are applied as specified for test method

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Wine sample description is recorded, compared with specification and discrepancies reported

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Wine sample is prepared in accordance with testing requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Test wine sample

  1. Wine sample is measured
  2. Equipment and materials are set up and used according to workplace procedures
  3. Calibration status of equipment is checked
  4. Test method is carried out according to procedure
  5. Results are read and interpreted
  6. Out-of-standard results are identified and appropriate action taken
  7. Equipment is shut down in accordance with operating procedures
Wine sample is measured

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Equipment and materials are set up and used according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calibration status of equipment is checked

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Test method is carried out according to procedure

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Results are read and interpreted

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Out-of-standard results are identified and appropriate action taken

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Equipment is shut down in accordance with operating procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Process data

  1. Test data is recorded noting atypical observations
  2. Calculated quantities are checked to ensure they are consistent with estimations
  3. Results are recorded and reported in accordance with enterprise procedures
  4. Trends in data and/or results are interpreted and out-of-specification or atypical results promptly reported to appropriate personnel
  5. Basic procedure or equipment problems which have led to atypical data or results are identified and addressed
Test data is recorded noting atypical observations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculated quantities are checked to ensure they are consistent with estimations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Results are recorded and reported in accordance with enterprise procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Trends in data and/or results are interpreted and out-of-specification or atypical results promptly reported to appropriate personnel

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Basic procedure or equipment problems which have led to atypical data or results are identified and addressed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain a safe work environment

  1. Established work practices are applied to ensure personal safety and that of other laboratory personnel
  2. Generation of waste is minimised and environmental standards applied including the safe disposal of laboratory wastes
  3. Equipment and reagents are cleaned, cared for and stored as required
Established work practices are applied to ensure personal safety and that of other laboratory personnel

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Generation of waste is minimised and environmental standards applied including the safe disposal of laboratory wastes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Equipment and reagents are cleaned, cared for and stored as required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain laboratory records

  1. Approved data is recorded into enterprise system
  2. Confidentiality of enterprise information and laboratory data is maintained
  3. Security of enterprise information and laboratory data is ensured
  4. Equipment logs are maintained in accordance with enterprise procedures
Approved data is recorded into enterprise system

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confidentiality of enterprise information and laboratory data is maintained

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Security of enterprise information and laboratory data is ensured

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Equipment logs are maintained in accordance with enterprise procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

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.

Required Skills and Knowledge

Required skills

Note: The following required skills should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace.

Ability to:

Access and interpret information to identify testing requirements

Select, fit and use appropriate personal protective clothing and/or equipment

Liaise with other work areas. This may include:

laboratory

winemaking

production

marketing

supply

Confirm supply of necessary materials, equipment and services

Prepare samples for testing

Prepare materials as required

Confirm equipment status and condition. This may include:

confirmation that test equipment is operating accurately

recognising and rejecting contaminated or faulty glassware and equipment

safety checks

replacing consumables

instrument setting and calibration

Operate equipment according to test procedure

Carry out tests

Read and interpret results

Record results and complete workplace information

Monitor the process and test equipment to identify out-of-standard results or non-compliance

Take corrective action in response to out-of-standards results, anomalies or non-compliance

Report and/or record corrective action according to workplace procedures

Follow procedures to repeat or confirm results

Sort, collect, treat, recycle or dispose of waste

Shut down equipment in response to an emergency situation

Shut down equipment in response to routine shutdown requirements

Maintain work area to meet housekeeping standards

Prepare equipment for cleaning. This may include dismantling equipment or rinsing in preparation for sanitation

Take samples according to enterprise procedures

Clean and sanitise equipment according to enterprise procedures

Carry out routine maintenance according to enterprise procedures

Identify, rectify or report environmental non-compliance according to enterprise procedures

Required knowledge

Note: The following required knowledge should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace.

Knowledge of:

Principles of the test method

Purpose of the test

Relevant standards, specifications and basic legislative requirements (e.g. quality, health, safety, labelling and equipment) and their implications

principles and concepts related to instrumentation operation and testing

Modes of separation and the concepts related to instrument operation and testing, where relevant

Function of key components of the instrument

Effects of modifying instrumental variables on output

Procedure for optimising equipment through changing operation parameters

Sample preparation procedures

Equipment and testing method troubleshooting procedures

Use of instrumentation for qualitative and/or quantitative analysis

Use of calibration charts

Calculation steps to give results in appropriate units

Affect of process stages on results

Start-up and set-up procedures as required

Services required

Common causes and knock-on effects of inaccuracies or contamination, and preventive or corrective action required

How to read and interpret results

Recording requirements and procedures

Occupational health and safety (OHS) hazards and controls

Lock-out and tag-out procedures as required

Procedures and responsibility for reporting problems

Shutdown sequence as required

Environmental issues and controls

Procedures and responsibility for reporting problems

Cleaning and sanitising requirements of equipment and work area

Recording requirements and procedures

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