Elements and Performance Criteria

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

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:
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.