Google Links

Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Record and store laboratory data
   • Laboratory data is coded and/or transcribed according to workplace procedures
   • Data is recorded according to document quality assurance requirements
   • Data is entered into laboratory information system or record sheets
   • Errors in data are rectified using enterprise procedures
   • Data is stored and retrieved using appropriate files and/or application software
2. Interpret laboratory data
   • The appropriate source for information is identified and data retrieved
   • Information in tables, charts and graphs is interpreted and applied as required
   • Deviations in performance are identified and anomalies in data are reported to supervisor
3. Maintain accurate records
   • Information is transcribed in an accurate and timely manner
   • The accuracy of records is verified according to workplace procedures
   • Workplace records are filed and stored according to workplace procedures
   • Reference documents are filed in a logical manner, kept up to date and secured where necessary
   • Workplace confidentiality standards are maintained

Required Skills

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 Identify and access information management system to interpret and verify laboratory data Code record and check the documentation of data Use a simple spreadsheet or database program to store and retrieve data Calculate results using whole numbers simple fractions and decimals Calculate percentages ratios and proportions Verify calculations by using estimation techniques and rectify mistakes Record results in the required format This may include scientific notation unit conversions multiples and submultiples significant figures rounding off Read and apply information from simple graphs charts and tables Identify deviations in performance This may involve checking data against specifications standards and previous test results Maintain the confidentiality of data according to workplace procedures Keep records up to date Secure records as required Use oral communication skillslanguage 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 Purpose and principles of workplace information management system including document control verification confidentiality Workplace policy and procedures with regard to coding laboratory data eg tank location batch analysis details vintage variety stage of production and symbols such as or entering laboratory data storing laboratory data retrieving laboratory data communicating laboratory data verifying laboratory data correcting mistakes Mathematical symbols and diagrams Mathematical processes Estimation processes Purpose of graphs charts and tables Common expressions of concentration including weight per volume of solution wv percentage weight per volume wv parts per million ppm milligrams per litre mgL weight per weight of solution ww volume per volume of solution vv percentage volume of solution vv molarity M normality N Presentation of laboratory data in the information management system Procedures and responsibility for reporting problems

Evidence Required

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 access and interpret laboratory data record and store data according to work practices identify variations or deviations in data and validate accuracy maintain data according to workplace standards
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 ones 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

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
Data	Laboratory data may include: the results of inspections, tests, quality or safety audits, trials, product or process non-compliance, and materials compliance validation Data may be presented in the form of: graphs, histograms, bar charts, pie charts, control charts, tables and spreadsheets Data may be recorded: manually on worksheets, or through the use of computer-based systems and entered into spreadsheets or databases
Calculations	Calculations may be performed: manually or with a calculator or computer software
Arithmetic processes	Arithmetic processes may include: simple calculations involving addition, subtraction, multiplication, division, percentage, ratio and proportion
Record verification	Verification of records may be achieved by: consulting standards, specifications, analytical tolerances, document version control, signatories and dates
Information management	Information management systems may be: print or screen based

---