Unit of competency

Modification History

Release 1. Supersedes and is equivalent to MSL975005A Conduct sensory analysis

Application

This unit of competency covers the ability to set up and coordinate sensory analysis and assess the results obtained from a routine sensory analysis.

This unit of competency is applicable to laboratory technicians and technical officers working in the food industry. Although a supervisor may not always be present, the technician will follow standard operating procedures (SOPs) that will clearly describe the scope of permitted practice in modifying testing procedures and for communicating results to people outside of the laboratory.

While no specific licensing or certification requirements apply to this unit at the time of publication, laboratory operations are governed by relevant legislation, regulations and/or external accreditation requirements. Local requirements should be checked.

Pre-requisite Unit

Nil

Competency Field

Testing

Unit Sector

Elements and Performance Criteria

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential to performance.

Foundation skills essential to performance are explicit in the performance criteria of this unit of competency.

Range of Conditions

Unit Mapping Information

Release 1. Supersedes and is equivalent to MSL975005A Conduct sensory analysis

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5c63a03b-4a6b-4ae5-9560-1e3c5f462baa

Assessment requirements

Modification History

Release 1. Supersedes and is equivalent to MSL975005A Conduct sensory analysis

Performance Evidence

Evidence of competence in this unit must satisfy all of the requirements of the elements and performance criteria, and include demonstration of:

• setting up and coordinating at least one (1) sensory analysis
• selecting appropriate test procedures
• developing and using questionnaires
• preparing evaluation samples by dosing or processing
• ensuring samples are in a suitable condition for analysis
• performing initial screening of panellists and determining their suitability
• selecting suitable panellists
• conducting training required to detect test characteristics
• communicating effectively with panellists who have diverse cultural and social backgrounds
• thoroughly analysing routine sensory analysis data and evaluating the results
• recording and reporting the significance of results, including the discussion of any errors and/or unexpected variation to appropriate personnel
• following workplace safety procedures.

Knowledge Evidence

Must provide evidence that demonstrates knowledge of:

• anatomy, physiology and functions of taste and smell
• the primary flavour characteristics of sweet/sour, umamic and bitter/salty
• interaction of sensory activity, such as the interaction between taste and smell, and effect of temperature on samples
• associated characteristics of mouth feel and appearance
• consumer research methods
• information used to select suitable panellists, such as:

• workplace procedures, including selection criteria
• whether people have been trained or not
• information from an initial screening questionnaire
• availability
• characteristics of unsuitable people, such as smokers
• sources of bias

• principles of descriptive, discriminative and affective sensory analysis methods
• principles of effective control of the sensory testing environment, such as conditions that can dull sensitivity
• attributes of panellists which could affect the results, such as:

• age, gender and ethnicity
• smoking
• medications
• qualifications and trained/untrained
• random panel
• cultural food preferences/food styles

• likely causes of variation in results and their control
• work health and safety(WHS) and environment requirements.

Assessment Conditions

• Judgment of competence must be based on holistic assessment of the evidence. Assessment methods must confirm consistency of performance over time, rather than a single assessment event.
• This unit of competency is to be assessed in the workplace or a simulated workplace environment. A simulated workplace environment must reflect realistic operational workplace conditions that cover all aspects of workplace performance, including the environment, task skills, task management skills, contingency management skills and job role environment skills.
• Foundation skills are integral to competent performance of the unit and should not be assessed separately.
• Assessment processes and techniques must be appropriate to the language, literacy and numeracy requirements of the work being performed and the needs of the candidate.
• Knowledge evidence may be collected concurrently with performance evidence or through an independent process, such as workbooks, written assessments or interviews (provided a record is kept in each case).
• This unit of competency may be assessed with:

• MSL925001 Analyse data and report results

• Holistic assessment methods include:

• review of written reports, which include an analysis of findings from sensory tests, conducted by the candidate
• observation of candidate conducting panel tests
• responses to market scenarios and/or case studies
• written/oral questions to assess required knowledge.

• Access is required to samples, instruments, equipment, materials, workplace documentation, procedures and specifications associated with this unit, including, but not limited to:

• statistical data sheets and charts, logbooks and scientific calculators
• relevant ISO Standards and Australian Standards
• a sensory evaluation panel room and group of panellists.

• Assessors must satisfy the assessor competency requirements that are in place at the time of the assessment as set by the VET regulator.
• The assessor must demonstrate both technical competence and currency.
• Technical competence can be demonstrated through:

• relevant VET or other qualification/Statement of Attainment AND/OR
• relevant workplace experience.

• Currency can be demonstrated through:

• performing the competency being assessed as part of current employment OR
• having consulted with a laboratory about performing the competency being assessed within the last twelve months.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5c63a03b-4a6b-4ae5-9560-1e3c5f462baa