This unit has application in a wine operations laboratory environment. It typically targets the worker responsible for conducting laboratory operations.

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.

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

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

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

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 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:

Purpose and principles of workplace information management system, including:

document control

verification

confidentiality

Workplace policy and procedures with regard to:

coding laboratory data (e.g. 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 (w/v)

percentage weight per volume (% (w/v))

parts per million (ppm)

milligrams per litre (mgL-1)

weight per weight of solution (w/w)

volume per volume of solution (v/v)

percentage volume of solution (% (v/v))

molarity (M)

normality (N)

Presentation of laboratory data in the information management system

Procedures and responsibility for reporting problems

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 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 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

Unit sector

Wine operations

This unit contains employability skills.