List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1 | Establish client needs and schedule analysis | 1.1 | Liaise with client or sample provider to determine client needs and sample history |
| 1.2 | Record sample description, compare with specification and record and report discrepancies |
| 1.3 | Identify non-routine samples and the possible need to vary workplace procedures |
| 1.4 | Seek advice from supervisor about any proposed variations and document all approved changes |
| 1.5 | Schedule analysis using workplace procedures |
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2 | Prepare samples and standards | 2.1 | Obtain a representative analytical portion of the laboratory sample |
| 2.2 | Prepare sample in accordance with testing requirements |
| 2.3 | Prepare validation checks and/or calibration standards for analytical portion |
| 2.4 | Use specialised procedures for ultra-trace sample and standard preparation, as required |
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3 | Set up and optimise instrument | 3.1 | Perform pre-use and safety checks using workplace procedures |
| 3.2 | Start up and condition the instrument using workplace procedures |
| 3.3 | Optimise instrumental parameters to suit sample and test requirements |
| 3.4 | Check calibration status of instrument and perform calibration using specified standards and procedures, as required |
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4 | Perform analysis | 4.1 | Measure analyte response for standards, validation checks and samples |
| 4.2 | Conduct sufficient measurements to obtain reliable data |
| 4.3 | Return instruments to standby or shutdown condition as required |
| 4.4 | Store unused/prepared laboratory samples for future reference if required |
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5 | Process and analyse data | 5.1 | Confirm data is the result of valid measurements |
| 5.2 | Perform required calculations and ensure results are consistent with standards or estimations and expectations |
| 5.3 | Record results with the appropriate accuracy, precision and units |
| 5.4 | Analyse trends in data and/or results and report out-of-specification or atypical results promptly to appropriate personnel |
| 5.5 | Troubleshoot analytical procedure or equipment problems which have led to atypical data or results |
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6 | Maintain a safe work environment | 6.1 | Identify risks, hazards, safety equipment and control measures associated with sample handling, preparation and analytical method |
| 6.2 | Use personal protective equipment (PPE) and safety procedures specified for test method and materials to be tested |
| 6.3 | Minimise the generation of waste and environmental impacts |
| 6.4 | Ensure the safe disposal of laboratory waste |
| 6.5 | Clean, care for and store equipment and consumables in accordance with workplace procedures |
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7 | Maintain laboratory records | 7.1 | Enter approved data and results into laboratory information management system (LIMS) |
| 7.2 | Maintain equipment logs in accordance with workplace procedures |
| 7.3 | Maintain security, integrity and traceability of samples and documentation |
| 7.4 | Communicate results to appropriate personnel |
Evidence of competence in this unit must satisfy all of the requirements of the elements and performance criteria, and include demonstration of:
analysing the nutrient and ingredient composition of foods on at least two (2) occasions
identifying and quantifying chemical and biological contaminants within raw and processed foods on at least two (2) occasions
accurately interpreting client requests, test methods and procedures
safely preparing complex samples using at least three (3) different processes
safely setting up, operating and shutting down equipment
checking calibration and qualification status of equipment
choosing and optimising procedures and equipment settings to suit sample and test requirements
safely conducting multi-staged and multi-instrumental analysis, immunoassay and computer-based nutrient analysis to obtain valid and reliable data
interpreting data, recognising atypical test data and results and making relevant conclusions
troubleshooting common analytical procedure and equipment problems
preparing and using calibration charts and standards
identifying and calculating potential sources of uncertainty
calculating analyte concentrations using appropriate equations, units, uncertainties and precision
recording and reporting data and results using workplace procedures
maintaining security, integrity and traceability of samples and documentation
safely handling and storing samples and standards and disposing of waste
following workplace safety procedures.
Must provide evidence that demonstrates knowledge of:
structure, properties and nutritional value of proteins, lipids, carbohydrates, vitamins and minerals and fibre
chemical composition of common food and beverages and the methods that can determine their composition
key food processing and preservation techniques, packaging and controlled atmosphere storage and their effect on nutrients
glycaemic index (GI) and its significance
significance of digestion and absorption of macro and micro-nutrients in food and the implications of food additives and fortification on absorption of nutrients, such as fortification of milks with iron (Fe) and calcium (Ca), and breakfast cereal with Fe
interrelationships of specific nutrient composition with public health and health promotion issues
food labelling regulations and their implications for nutritional claims
microorganisms responsible for food spoilage, contamination, food-borne disease, and used in food processing for preservation or probiotic application
quality control programs for raw materials, process control and finished product inspection
sample preparation methods and correct storage conditions for specific food samples and tests relevant to job role
principles and concepts related to instrument operation, material preparation and testing
function of key components and sub-system of the instrument and effects on outputs and results of modifying instrumental variables
procedures for optimising instrument performance
basic procedure and equipment troubleshooting techniques, equipment maintenance procedures
calculation steps to give results in appropriate units and precision
sources of error in specific tests and reproducibility and accuracy of commonly used test method for nutrient analysis
workplace and legal traceability requirements
emerging character of pharmaceutical properties of foods and probiotics
public perception of food safety, including genetically modified foods and food irradiation
role and methods of production of genetically modified foods in the market
nature, structure and function of food additives
food allergies and intolerances
food legislation relevant for workplace
hazard analysis and critical control points (HACCP) procedures for workplace
relevant hazards, work health and safety (WHS) and environment requirements.
Additional specific knowledge requirements will apply for different food processing industry sectors, including dairy, grains, fruit and vegetables, meat and cereals.
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 test data and results obtained by the candidate over time to ensure accuracy, consistency and timeliness of results
inspection of test records and workplace documentation completed by the candidate
observation of candidate using analytical instruments to conduct food analyses
feedback from clients, peers and supervisors
oral or written questioning of relevant principles, concepts, analytical techniques and workplace procedures.
Access is required to instruments, equipment, materials, workplace documentation, procedures and specifications associated with this unit, including, but not limited to:
a standard laboratory with appropriate analytical instruments, laboratory reagents and equipment and samples
standard operating procedures (SOPs) and test methods.
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.