Assessment Requirements for MSL974020 Perform food tests

Release: 1

Assessment Requirements for MSL974020 Perform food tests

Modification History

Release	Comments
Release 1	This version was released in MSL Laboratory Operations Training Package Release 2.0. Supersedes and equivalent to MSL974004 Perform food tests. Changes to performance criteria. Foundation skill information added. Range of conditions removed. Assessment requirements amended.

Performance Evidence

There must be evidence the candidate has completed the tasks outlined in the elements and performance criteria of this unit, and:

performed at least 5 routine food tests or procedures involving several measurement steps including at least 4 of the following:

sensory tests

visual tests

package integrity and compatibility test

physical/mechanical tests

chemical tests

thermal tests including stability of products and effectiveness of heat treatments

prepared samples using 3 different processes including at least 2 of the following:

grinding and milling

preparation of discs

digestion

extracting

refluxing

degassing

enzymatic treatment

washing and drying

ashing and temperature equilibration

precipitation and centrifugation

filtration

flocculation

evaporation.

Knowledge Evidence

There must be evidence the candidate has knowledge of:

basic principles and concepts underpinning the food tests or procedures including:

ions, atoms, molecules, bonding, affinities and related properties

chemical reactions (acid/base and complexiometric)

structure and properties of proteins, lipids, carbohydrates, vitamins and minerals

food additives, flavourings and essences

nutrient value of major food groups

interaction of water with food components

chemical and microbial changes in food

food preservation techniques including atmosphere and modified atmosphere in relation

basic biochemistry of fermentation reactions

function of packaging for product integrity and controlled atmosphere

electromagnetic spectrum and absorption, emission and refraction of light

quality control program for raw materials, process control and finished product inspection

purpose of the food tests or procedures conducted

basic principles and concepts related to equipment and instrument operation and tests or procedures implemented

concepts of metrology, including:

all measurements are estimates

precision, accuracy and significant figures

sources of error, uncertainty and repeatability

traceability

function of key components of the equipment/instrument used

effects on the test of modifying equipment/instrument variables

common sample preparation processes relevant to job role

types of food tests and procedures:

sensory tests

visual tests of content and package

physical/mechanical tests

chemical analysis

microbiological tests

molecular tests

thermal tests including stability of products and effectiveness of heat treatments

workplace and/or legal traceability requirements

awareness of environmental sustainability issues as they relate to the work task

legal, ethical and work health and safety (WHS) requirements specific to the work task.

Assessment Conditions

Skills must have been demonstrated in the workplace or in a simulated environment that reflects workplace conditions and contingencies. The following conditions must be met for this unit:

use of suitable facilities, equipment and resources, including:

a standard laboratory equipped with test equipment, instruments, standards and materials

workplace procedures and standard methods

records, including:

test and calibration results

equipment use, maintenance and servicing history.

Assessors must satisfy the NVR/AQTF mandatory competency requirements for assessors.

Links

MSL Laboratory Operations Companion Volume Implementation Guide is available from VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5c63a03b-4a6b-4ae5-9560-1e3c5f462baa