Modification History
This unit supersedes and is equivalent to FDFLABRLDA Record laboratory data.
April 2012: Minor typographical corrections.
Unit Descriptor
Unit descriptor |
This unit has covers the skills and knowledge required to record and store laboratory data, to perform simple calculations, and interpret relevant information in tables, charts and graphs. 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 laboratory operations. |
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Not applicable.
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. Record and store laboratory data |
1.1 Laboratory data is coded and/or transcribed according to workplace procedures 1.2 Data is recorded according to document quality assurance requirements 1.3 Data is entered into laboratory information system or record sheets 1.4 Errors in data are rectified using enterprise procedures 1.5 Data is stored and retrieved using appropriate files and/or application software |
2. Interpret laboratory data |
2.1 The appropriate source for information is identified and data retrieved 2.2 Information in tables, charts and graphs is interpreted and applied as required 2.3 Deviations in performance are identified and anomalies in data are reported to supervisor |
3. Maintain accurate records |
3.1 Information is transcribed in an accurate and timely manner 3.2 The accuracy of records is verified according to workplace procedures 3.3 Workplace records are filed and stored according to workplace procedures 3.4 Reference documents are filed in a logical manner, kept up to date and secured where necessary 3.5 Workplace confidentiality standards are maintained |
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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Data |
Laboratory data may include:
Data may be presented in the form of:
Data may be recorded:
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Calculations |
Calculations may be performed:
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Arithmetic processes |
Arithmetic processes may include:
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Record verification |
Verification of records may be achieved by:
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Information management |
Information management systems may be:
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Unit Sector(s)
Unit sector |
Wine operations |