Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1

Interpret and schedule test requirements 

1.1

Review test request to identify samples to be tested, test method and equipment/instruments involved

1.2

Identify hazards and workplace controls associated with the sample, preparation/test methods, reagents and/or equipment

1.3

Plan parallel work sequences to optimise throughput of multiple sets of samples

2

Receive and prepare food samples 

2.1

Log samples using standard operating procedures (SOPs)

2.2

Record sample description, compare with specification and note and report discrepancies

2.3

Prepare samples and standards in accordance with food testing requirements

2.4

Ensure traceability of samples from receipt to reporting of results

3

Check equipment before use 

3.1

Set up equipment/instruments in accordance with test method requirements

3.2

Perform pre-use and safety checks in accordance with relevant workplace and operating procedures

3.3

Identify faulty or unsafe components and equipment and report to appropriate personnel

3.4

Check equipment calibration using specified standards and procedures

3.5

Quarantine out-of-calibration equipment/instruments

3.6

Ensure reagents required for the test are available and meet quality requirements

4

Test samples to determine food components and characteristics 

4.1

Operate equipment/instruments in accordance with test method requirements

4.2

Perform tests/procedures on all samples and standards in accordance with specified methods

4.3

Shut down equipment/instruments in accordance with operating procedures

5

Process data 

5.1

Record test data noting atypical observations

5.2

Construct calibration graphs and compute results for all samples from these graphs

5.3

Ensure calculated values are consistent with reference standards and expectations

5.4

Estimate and document uncertainty of measurement in accordance with workplace procedures

5.5

Record and report results in accordance with workplace procedures

5.6

Interpret trends in data and/or results and report out-of-specification or atypical results promptly to appropriate personnel

5.7

Determine if basic procedure or equipment problems have led to atypical data or results

6

Maintain a safe work environment 

6.1

Use established safe work practices and personal protective equipment (PPE) to ensure personal safety and that of other laboratory personnel

6.2

Minimise the generation of wastes and environmental impacts

6.3

Ensure the safe collection of laboratory and hazardous waste for subsequent disposal

6.4

Care for and store equipment and reagents as required

7

Maintain laboratory records 

7.1

Enter approved data into laboratory information management system (LIMS)

7.2

Maintain confidentiality and security of workplace information and laboratory data

7.3

Maintain equipment and calibration logs in accordance with workplace procedures

This field allows for different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Standards, codes, procedures and/or workplace requirements  

Standards, codes, procedures and/or workplace requirements include the latest version of one or more of:

• Australian and international standards covering the requirements for the competence of testing and calibration laboratories, laboratory safety and quality management
• national work health and safety (WHS) standards and codes of practice, and national measurement regulations and guidelines
• standard methods for determining food components and characteristics
• specific codes, guidelines procedures and methods, such as:

• Australia New Zealand Food Standards (ANZFS) Code
• Royal Australian Chemical Institute (RACI) or American Association of Cereal Chemists (AACI) methods for colour, moisture, total ash, fats and proteins, nitrogen, fibre, microorganisms and viscosity
• Australian code of good manufacturing practice for medicinal products (GMP),and principles of good laboratory practice (GLP)

• workplace documents, such as standard operating procedures (SOPs); quality and equipment manuals; calibration and maintenance schedules; material safety data sheets (MSDS) and safety procedures; material, production and product specifications; production and laboratory schedules; workplace recording and reporting procedures; and waste minimisation and safe disposal procedures
• Australian Quarantine and Inspection Service (AQIS) Export Control (Orders) Regulations and Import Guidelines
• gene technology regulation

Sample preparation processes 

Sample preparation processes include one or more of:

• grinding and milling
• preparation of discs
• digestion, dissolving, extracting, refluxing and degassing
• washing, drying, ashing and temperature equilibration
• precipitation and centrifugation, filtration, flocculation and evaporation
• culturing of selected microorganisms

Food tests and procedures  

Food tests and procedures include one or more of:

• sensory tests, such as appearance, taste, texture, colour and odour of foods, and browning (sugar content)
• visual tests, such as detection of sediments and scorched particles, foreign matter, damage to packaging and compatibility of packaging
• physical/mechanical tests, such as:

• melting point, boiling point and freezing point
• mass, volume, density, specific gravity and particle size, and homogenisation
• rheology, viscosity and gel strength
• dispersability, 'wetability' and 'whipability'
• elasticity, hardness, compressibility and strength
• starch quality

• chemical analysis, such as:

• pH, conductivity and moisture content
• solids, fats, proteins and carbohydrates
• ash analysis and salt analysis
• titratable acids, iodine values and peroxide values
• enzyme activity
• specific ions and active ingredients

• microbiological tests and procedures, such as:

• isolation, detection, classification to genera and some species or microorganisms
• enumeration and nomenclature of desirable/non-desirable microorganisms
• propagation and maintenance of yeast, bacteria and cultures used in food processing
• measurement of spoilage and contamination
• sterility, hygiene and sanitation checks

• optical/spectrometric tests, such as ultraviolet-visible (UV-VIS), refractive index and optical rotation
• thermal tests, such as calorific values, stability of products and effectiveness of heat treatments

Tests  

Tests include one or more methods for:

• control of starting materials, in-process materials and finished products
• health monitoring
• basic troubleshooting of production processes

Safe work practices 

Safe work practices include:

• ensuring access to service shut-off points
• recognising and observing hazard warnings and safety signs
• labelling of samples and hazardous materials
• handling and storage for hazardous materials and equipment in accordance with labelling, MSDS and manufacturer instructions
• identifying and reporting operating problems or equipment malfunctions
• cleaning equipment and work areas regularly using workplace procedures
• using PPE, such as hard hats, hearing protection, gloves, safety glasses, coveralls and safety boots
• following established manual handling procedures
• reporting abnormal emissions, discharges and airborne contaminants, such as noise, light, solids, liquids, water/wastewater, gases, smoke, vapour, fumes, odour and particulates, to appropriate personnel

WHS and environmental management requirements  

WHS and environmental management requirements include:

·  complying with WHS and environmental management requirements at all times, which may be imposed through state/territory or federal legislation. These requirements must not be compromised at any time

·  applying standard precautions relating to the potentially hazardous nature of samples

·  accessing and applying current industry understanding of infection control issued by the National Health and Medical Research Council (NHMRC) and State and Territory Departments of Health, where relevant