Unit of competency Outline
Date retreived
21/07/2026 11:24 PM AWST
21/07/2026 11:24 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Analyse laboratory data
Analyse laboratory data
Unit of competency
National Code
FDFLAB2008A
FDFLAB2008A
State Code
S7958
S7958
TGA Status
Deleted
Deleted
DTWD Status
Transition (Deleted)
Transition (Deleted)
State Implementation and Classification
Approved Date
13/06/2012
Field of Education
019905 - Food Science And Biotechnology
Original Release Date
13/06/2012
Nominal Hours
40
Description
This unit covers the skills and knowledge required to perform routine laboratory calculations, analyse trends and report results.
Notes
Elements and Performance Criteria
1. Perform laboratory calculations
- 1.1 Raw data is confirmed within standard or normal range of results
- 1.2 Arithmetic processes involving decimals, fractions, ratios, proportions and concentrations are used to perform laboratory calculations
- 1.3 Scientific quantities are calculated using given formulae and data
- 1.4 Calculated quantities are verified by using estimation techniques
- 1.5 Data is presented using the relevant corrections, factors, units, and number of significant figures
2. Analyse laboratory data
- 2.1 Data is analysed to determine if the product and/or process is in control
- 2.2 Trends and anomalies in data are identified and reported
- 2.3 Possible causes for variation or non-compliance are identified and/or investigated
- 2.4 Corrective action is taken to maintain process and/or product within control according to workplace procedures
3. Report results
- 3.1 Charts, tables and graphs are used to present results in the correct format
- 3.2 Correct data entry is verified
- 3.3 Reports are prepared in the required format
- 3.4 Results are communicated within the specified time
- 3.5 Workplace confidentiality standards are maintained
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 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
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
EVIDENCE GUIDE
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 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.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| W7069 | FDFLABALDA | Analyse laboratory data | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D684 | FDF30411 | Certificate III in Wine Industry Operations | Qualification |
| D680 | FDF20411 | Certificate II in Wine Industry Operations | Qualification |