This unit has application in a wine operations laboratory environment. It typically targets the worker responsible for analysing and interpreting laboratory data.

FDFLAB2006A

Record laboratory data

ELEMENT

PERFORMANCE CRITERIA

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.

Perform laboratory calculations

Raw data is confirmed within standard or normal range of results

Arithmetic processes involving decimals, fractions, ratios, proportions and concentrations are used to perform laboratory calculations

Scientific quantities are calculated using given formulae and data

Calculated quantities are verified by using estimation techniques

Data is presented using the relevant corrections, factors, units, and number of significant figures

Analyse laboratory data

Data is analysed to determine if the product and/or process is in control

Trends and anomalies in data are identified and reported

Possible causes for variation or non-compliance are identified and/or investigated

Corrective action is taken to maintain process and/or product within control according to workplace procedures

Report results

Charts, tables and graphs are used to present results in the correct format

Correct data entry is verified

Reports are prepared in the required format

Results are communicated within the specified time

Workplace confidentiality standards are maintained

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:

conduct calculations to analyse scientific data

document and record analytical data according to workplace standards

identify trends, anomalies and variations

identify causes for variations.

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.

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 or publications

reference texts

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

calibration records

maintenance or 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, materials compliance validation, calibration or maintenance schedules

Data may be presented in the form of:

graphs, histograms, bar charts, pie charts, control charts and tables

Data may be recorded:

manually on worksheets

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:

calculations involving percentages, ratios, proportion, factors, tolerances, areas, volumes, weights, concentrations, cell counts and process variables

Record verification

Verification of records may be achieved by:

consulting standards, specifications, analytical tolerances, document version control, signatories and dates

Reports

Reports will involve:

verification of inspection and test data against specifications before presenting results to supervisor using standard laboratory forms, worksheets, spreadsheets and databases

Information systems

Information systems may be:

print or screen based

Unit sector

Wine operations

This unit contains employability skills.