Assessor Resource
FBPOPR2014
Participate in sensory analyses
Assessment tool
Version 1.0
Issue Date: May 2024
This unit of competency describes the skills and knowledge required to participate in sensory analyses of food products and ingredients.
This unit applies to individuals who work in the food processing industry under general supervision and with limited autonomy. It covers analyses of food product or ingredients using taste, texture, appearance and smell.
All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety legislation that apply to the workplace.
No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)