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Elements and Performance Criteria

  1. Interpret and schedule test requirements
  2. Receive and prepare food samples
  3. Check equipment before use
  4. Test samples to determine food components and characteristics
  5. Process data
  6. Maintain a safe work environment
  7. Maintain laboratory records

Range Statement

This field allows for different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Standards, codes, procedures and/or workplace requirements

Standards, codes, procedures and/or workplace requirements include the latest version of one or more of:

Australian and international standards covering the requirements for the competence of testing and calibration laboratories, laboratory safety and quality management

national work health and safety (WHS) standards and codes of practice, and national measurement regulations and guidelines

standard methods for determining food components and characteristics

specific codes, guidelines procedures and methods, such as:

Australia New Zealand Food Standards (ANZFS) Code

Royal Australian Chemical Institute (RACI) or American Association of Cereal Chemists (AACI) methods for colour, moisture, total ash, fats and proteins, nitrogen, fibre, microorganisms and viscosity

Australian code of good manufacturing practice for medicinal products (GMP),and principles of good laboratory practice (GLP)

workplace documents, such as standard operating procedures (SOPs); quality and equipment manuals; calibration and maintenance schedules; material safety data sheets (MSDS) and safety procedures; material, production and product specifications; production and laboratory schedules; workplace recording and reporting procedures; and waste minimisation and safe disposal procedures

Australian Quarantine and Inspection Service (AQIS) Export Control (Orders) Regulations and Import Guidelines

gene technology regulation

Sample preparation processes

Sample preparation processes include one or more of:

grinding and milling

preparation of discs

digestion, dissolving, extracting, refluxing and degassing

washing, drying, ashing and temperature equilibration

precipitation and centrifugation, filtration, flocculation and evaporation

culturing of selected microorganisms

Food tests and procedures

Food tests and procedures include one or more of:

sensory tests, such as appearance, taste, texture, colour and odour of foods, and browning (sugar content)

visual tests, such as detection of sediments and scorched particles, foreign matter, damage to packaging and compatibility of packaging

physical/mechanical tests, such as:

melting point, boiling point and freezing point

mass, volume, density, specific gravity and particle size, and homogenisation

rheology, viscosity and gel strength

dispersability, 'wetability' and 'whipability'

elasticity, hardness, compressibility and strength

starch quality

chemical analysis, such as:

pH, conductivity and moisture content

solids, fats, proteins and carbohydrates

ash analysis and salt analysis

titratable acids, iodine values and peroxide values

enzyme activity

specific ions and active ingredients

microbiological tests and procedures, such as:

isolation, detection, classification to genera and some species or microorganisms

enumeration and nomenclature of desirable/non-desirable microorganisms

propagation and maintenance of yeast, bacteria and cultures used in food processing

measurement of spoilage and contamination

sterility, hygiene and sanitation checks

optical/spectrometric tests, such as ultraviolet-visible (UV-VIS), refractive index and optical rotation

thermal tests, such as calorific values, stability of products and effectiveness of heat treatments

Tests

Tests include one or more methods for:

control of starting materials, in-process materials and finished products

health monitoring

basic troubleshooting of production processes

Safe work practices

Safe work practices include:

ensuring access to service shut-off points

recognising and observing hazard warnings and safety signs

labelling of samples and hazardous materials

handling and storage for hazardous materials and equipment in accordance with labelling, MSDS and manufacturer instructions

identifying and reporting operating problems or equipment malfunctions

cleaning equipment and work areas regularly using workplace procedures

using PPE, such as hard hats, hearing protection, gloves, safety glasses, coveralls and safety boots

following established manual handling procedures

reporting abnormal emissions, discharges and airborne contaminants, such as noise, light, solids, liquids, water/wastewater, gases, smoke, vapour, fumes, odour and particulates, to appropriate personnel

WHS and environmental management requirements

WHS and environmental management requirements include:

· complying with WHS and environmental management requirements at all times, which may be imposed through state/territory or federal legislation. These requirements must not be compromised at any time

· applying standard precautions relating to the potentially hazardous nature of samples

· accessing and applying current industry understanding of infection control issued by the National Health and Medical Research Council (NHMRC) and State and Territory Departments of Health, where relevant

Performance Evidence

Evidence of competence in this unit must satisfy all of the requirements of the elements and performance criteria, and include demonstration of:

performing at least five (5) routine food tests or procedures involving several measurement steps

interpreting food testing methods and procedures accurately

preparing samples using at least three (3) different processes

maintaining and evaluating reagents

conducting pre-use and calibration checks on equipment, and quarantining out-of-calibration equipment and instruments

safely operating test equipment and instruments to workplace standards and manufacturer specification

processing data, interpreting gross features of data/results and making relevant conclusions

preparing calibration graphs and calculating results using appropriate equations, units, uncertainties and precision

identifying atypical results as either out-of-normal range or an artefact

tracing and sourcing obvious causes of an artefact, tracking obvious test malfunctions for standardised procedures, and troubleshooting basic equipment and methods

communicating problems to a supervisor or outside service technician

recording and communicating results in accordance with workplace procedures

maintaining security, integrity and traceability of samples, sub-samples, test data, results and documentation

following workplace safety procedures

Knowledge Evidence

Must provide evidence that demonstrates knowledge of:

principles and concepts underpinning the food tests or procedures performed, such as:

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

microbiology, including incubation characteristics, selective media, growth stages of bacterial cultures and reference organisms

microbiology of organisms with public health significance

chemical and microbial changes in food

food preservation techniques

fermentation process

packaging and controlled atmosphere

elastic properties of materials and hardness

cohesive/adhesive forces, fluid flow and viscosity

changes of state, energy content and enthalpy change

electromagnetic spectrum and absorption, emission and refraction of light

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

genetically modified foods

purpose of the food tests or procedures conducted

concepts of metrology, principles and concepts related to equipment and instrument operation and tests or procedures

function of key components of the equipment/instrument used

effects on the test of modifying equipment/instrument variables

workplace and/or legal traceability requirements

relevant hazards, work health and safety (WHS) and environment requirements.