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 software for operation

use software for laboratory applications

obtain, analyse and record data

maintain laboratory data according to workplace system requirements.

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.

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:

Select the appropriate software package for the data processing operation

Use routine commands and instruction of the software package to complete the required operation

Use software package to analyse data. This may involve simple statistical and/or graphical analysis of quality assurance data

Present accurate results in the required format. This may include:

graphs

tables

graphics

spreadsheets

Identify deviations in performance and take appropriate action

Back up electronic files

Follow procedures to troubleshoot basic software problems

Use virus scanning software

Maintain the confidentiality of data according to workplace procedures

Generate reports in a timely manner in the required format

Secure records as required

Analyse simple statistical and/or graphical data according to enterprise procedures

Interpret hardware and/or software technical manuals according to enterprise procedures

Use oral communication skills/language to fulfil the job role as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor

Work cooperatively within a culturally diverse workforce

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:

How the software package can be applied to wine laboratory information management

Functions and commands associated with the software package

Relationship between the package instructions and the data processing performed

Types of database models available

Relationship between procedures for data input and file storage

File and record maintenance

Basic statistical concepts where relevant

Methods of comparing quantitative data where relevant

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:

laboratory data

Standard Operating Procedures (SOPs)

specifications

standards

certificates of compliance

quality assurance records

scientific articles and publications

reference texts

product information and purchase details (e.g. supplier catalogues and handbooks)

calibration records

maintenance and service records

production schedules

instructions

work notes

Material Safety Data Sheets (MSDS)

manufacturer instructions (hardware and software documentation)

verbal direction from laboratory manager, supervisor, or senior operator

Software packages

Software packages may include:

word processing

spreadsheets

databases

graphical and statistical analysis

Laboratory Information Management Systems (LIMS)

Functions

Functions may include:

Formatting

Integrating

importing graphics

charts and tables

Laboratory software

Laboratory software may be applied to:

sample login, tracking and scheduling

results entry

quality assurance or quality control data reporting

export and invoicing

tracking labels

worksheets

status and backlog reports

control limit charting

barcoding

Data

Laboratory data may include:

the results of inspections, tests, quality or safety audits and trials

product or process non-compliance

quarantine procedures

materials compliance validation

calibration or maintenance schedules

stocktakes

instrument performance characteristics

wine shows

Information and reference sources

Information and reference sources may be accessed manually or electronically, and may include:

standards

specifications

analytical tolerances

supply details

stock control records

production statistics

automatic data transfer, including barcode systems

internet, intranet and email

Reports

Reports will involve the use of computer hardware and software tools to analyse laboratory data and interpret the information to produce reports for use by the laboratory and its internal or external customers. These may include:

winemakers

production team members

external clients

Reports may be distributed in:

hard copy or electronic format