This unit of competency describes the skills and knowledge required to identify sensory evaluation techniques and to use appropriate terminology when describing the organoleptic properties of food.

The unit applies to quality managers, production supervisors and testing staff who work in food and beverage processing companies and are required to implement procedures for sensory testing.

No occupational licensing or certification requirements apply to this unit at the time of publication. However, legislative and regulatory requirements for food processing exist, so local requirements must be checked. All work must comply with Australian food safety standards and relevant codes of practice.

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Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice	Yes	No	Comments/feedback
Recognise the five basic tastes (sweet, salty, bitter, sour and umami)
Identify the textural properties of food
Identify aromas and flavours
Recognise the effect of colour on the visual properties of food
Outline the purpose and procedures for various sensory evaluation tests
Review the methodology of the sensory evaluation tests
Identify the factors influencing sensory evaluation tests
Instruct panellists on the procedure
Prepare samples according to sensory testing protocols
Devise or access appropriate recording documentation for the sensory evaluation test
Organise panel members and coordinate sensory testing
Record the results of the tests for analysis

Assessment Cover Sheet

FBPFST4010 - Apply sensory analysis in food processing

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Assessment Record Sheet

FBPFST4010 - Apply sensory analysis in food processing

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Assessment task 1: [title] Result: Competent Not yet competent

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Overall assessment result: Competent Not yet competent

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