Modification History
Not applicable.
Unit Descriptor
Unit descriptor |
This unit of competency covers the ability to set up and coordinate sensory analysis and assess the results obtained from a routine sensory analysis. |
Application of the Unit
Application of the unit |
This unit of competency is applicable to laboratory technicians and technical officers working in the food processing industry sector. 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. Industry representatives have provided case studies to illustrate the practical application of this unit of competency and to show its relevance in a workplace setting. These can be found at the end of this unit of competency under the section 'This competency in practice'. |
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Prerequisite units |
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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. Select panellists/individuals for sensory analysis |
1.1. Perform initial screening of potential panellists/individuals based on the testing brief 1.2. Use information to select suitable people 1.3. Analyse and report the results used to establish a panel |
2. Prepare panellists for sensory analysis |
2.1. Prepare panellists for sensory analysis 2.2. Conduct any training required to detect test characteristics 2.3. Instruct panellists on recording and reporting requirements of test data |
3. Prepare samples for sensory analysis |
3.1. Prepare reference samples to be used for the sensory analysis specification 3.2. Prepare evaluation samples to sensory analysis specification 3.3. Apply food safety procedures in the preparation and presentation of samples 3.4. Identify and report on any defects or abnormalities in samples |
4. Conduct routine sensory analysis |
4.1. Select appropriate test materials for the information required 4.2. Ensure tests are conducted according to enterprise procedures 4.3. Analyse data 4.4. Report on process and results in accordance with enterprise procedures |
5. Evaluate and report findings |
5.1. Assess the possible effects of group attributes 5.2. Review reliability of results for group bias 5.3. Complete all relevant documentation and present findings |
6. Maintain a safe work environment |
6.1. Use established work practices to ensure personal safety and that of other personnel 6.2. Minimise the generation of wastes and environmental impacts 6.3. Ensure the safe collection of laboratory waste for subsequent disposal 6.4. Care for and store equipment and reagents as required |
Required Skills and Knowledge
REQUIRED SKILLS AND KNOWLEDGE |
This section describes the skills and knowledge required for this unit. |
Required skills |
Required skills include:
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Required knowledge |
Required knowledge includes:
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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 |
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Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Assessors should ensure that candidates can:
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Context of and specific resources for assessment |
This unit of competency is to be assessed in the workplace or simulated workplace environment. This unit of competency may be assessed with:
Resources may include:
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Method of assessment |
The following assessment methods are suggested:
In all cases, practical assessment should be supported by questions to assess underpinning knowledge and those aspects of competency which are difficult to assess directly. Where applicable, reasonable adjustment must be made to work environments and training situations to accommodate ethnicity, age, gender, demographics and disability. Access must be provided to appropriate learning and/or assessment support when required. The language, literacy and numeracy demands of assessment should not be greater than those required to undertake the unit of competency in a work like environment. |
This competency in practice |
Industry representatives have provided the case study below to illustrate the practical application of this unit of competency and to show its relevance in a workplace setting. Food processing The quality manager in a dairy food company has an identified product which does not meet enterprise standards. An alternative ingredient has been supplied and used. The sensory analyst has the task of determining whether consumers will be able to detect any differences in this product compared to the standard product. The sensory analyst chooses an appropriate difference test and considers a suitable panellist group from log book records. Samples of the relevant products are stored and prepared under standard test conditions. A full sensory panel is conducted with score sheets, coding, booth preparation and product presentation. After testing, the results are analysed and the test conditions are reviewed. The overall results are presented as a written report to management. |
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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Codes of practice |
Where reference is made to industry codes of practice, and/or Australian/international standards, it is expected the latest version will be used |
Standards , codes , procedures and /or enterprise requirements |
Standards, codes, procedures and/or enterprise requirements may include:
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Information used to select suitable panellists may |
Information used to select suitable panellists may include:
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Samples |
Samples may include:
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Tests |
Tests may be performed to determine the following aspects of a sample:
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Testing methods |
Testing methods may include:
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Attributes which could affect the results |
Attributes which could affect the results may include:
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The primary flavour characteristics |
The primary flavour characteristics include:
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The results obtained from the sensory analysis |
The results obtained from the sensory analysis may be applied to:
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Occupational health and safety (OHS ) and environmental management requirements |
OHS and environmental management requirements:
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Unit Sector(s)
Unit sector |
Testing |
Competency field
Competency field |
Co-requisite units
Co-requisite units |
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