Modification History
This unit supersedes and is equivalent to FDFLABPCMA Prepare and pour culture media.
September 2012: clarified pre-requisite information.
April 2012: Minor typographical corrections.
Unit Descriptor
Unit descriptor |
This unit covers the skills and knowledge required to prepare and dispense culture media for microbiological tests in a winery laboratory. Work is usually done under routine supervision. |
Application of the Unit
Application of the unit |
This unit has application in a wine operations laboratory environment. It typically targets the worker responsible for conducting microbiological tests. |
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Prerequisite units |
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FDFLAB2012A |
Maintain aseptic environment* FDFLAB2011A Use basic laboratory equipment |
Employability Skills Information
Employability skills |
This unit contains employability skills. |
Elements and Performance Criteria Pre-Content
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
1. Prepare materials and equipment |
1.1 Appropriate materials are selected and confirmed as available for use 1.2 Materials are prepared to meet requirements 1.3 Work area is prepared to meet requirements 1.4 Services are confirmed as available and ready for use 1.5 Equipment is selected, prepared and checked to confirm readiness for use |
2. Prepare culture media |
2.1 Media and solvent are mixed thoroughly according to workplace procedures and manufacturer instructions 2.2 Media is placed in appropriate vessels for sterilisation 2.3 Steriliser is loaded and operated to achieve optimum sterilising conditions for culture media 2.4 Sterilisation cycle is monitored to confirm equipment operating condition 2.5 Appropriate personal protective equipment is used when removing media from steriliser 2.6 Culture media is cooled as required 2.7 Out-of-specification process and equipment performance is identified, rectified and/or reported |
3. Complete preparation of culture media |
3.1 Heat labile additions are made using aseptic technique as required 3.2 Media is dispensed aseptically as specified 3.3 Culture media is stored and labelled according to instructions 3.4 Media is monitored to confirm quality specifications are maintained 3.5 Equipment and work area are cleaned and/or disinfected after use 3.6 Waste generated by the process is monitored and cleared according to workplace procedures 3.7 Work is conducted in accordance with workplace environmental guidelines |
4. Record information |
4.1 Workplace information is recorded in the appropriate format |
Required Skills and Knowledge
This section describes the skills and knowledge required for this unit. |
Required skills include: |
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:
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Required knowledge includes: |
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:
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Evidence Guide
EVIDENCE GUIDE |
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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. |
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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:
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Context of and specific resources for assessment |
Assessment must occur in a real or simulated workplace where the assessee has access to:
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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. |
Range Statement
RANGE STATEMENT |
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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. |
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Policies and procedures |
Work is carried out in accordance with workplace procedures, licensing requirements and legislative requirements |
Workplace information |
Workplace information may include:
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Culture media |
Culture media may include:
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Equipment |
Equipment may include:
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Materials |
Materials may include:
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Equipment status |
Confirming equipment status involves:
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Services |
Services may include:
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Information systems |
Information systems may be:
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Unit Sector(s)
Unit sector |
Wine operations |