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Elements and Performance Criteria

  1. Select panellists/individuals for sensory analysis
  2. Prepare panellists for sensory analysis
  3. Prepare samples for sensory analysis
  4. Conduct routine sensory analysis
  5. Evaluate and report findings
  6. Maintain a safe work environment

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

industry-specific Australian Standards covering sensory analysis, assessing odour and taint, and assessing modifications to the flavour of foodstuffs due to packaging

workplace documents, such as 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

sampling plans and procedures (labelling, preparation, storage, transport and disposal)

test procedures (validated and authorised), and sensory analysis criteria

Samples

Samples include one or more of:

raw materials, ingredients, final products, packaging materials, and materials which come in contact with the product

materials at stages of production

process aids and adjuncts

Tests

Tests are performed to:

determine sample appearance, texture, aroma and flavour

Testing methods

Testing methods include, but are not limited to, one or more of:

triangular test, duo-trio test, ranking test, paired comparison test and blending test

flavour profile

threshold analysis

discriminative testing, descriptive testing and affective testing

The results obtained from the sensory analysis

The results obtained from the sensory analysis are applied to one or more of:

marketing studies

purchasing requirements

quality assurance at various stages of production

quality control and troubleshooting

research and development of new products

customer returns

product recalls

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:

setting up and coordinating at least one (1) sensory analysis

selecting appropriate test procedures

developing and using questionnaires

preparing evaluation samples by dosing or processing

ensuring samples are in a suitable condition for analysis

performing initial screening of panellists and determining their suitability

selecting suitable panellists

conducting training required to detect test characteristics

communicating effectively with panellists who have diverse cultural and social backgrounds

thoroughly analysing routine sensory analysis data and evaluating the results

recording and reporting the significance of results, including the discussion of any errors and/or unexpected variation to appropriate personnel

following workplace safety procedures.

Knowledge Evidence

Must provide evidence that demonstrates knowledge of:

anatomy, physiology and functions of taste and smell

the primary flavour characteristics of sweet/sour, umamic and bitter/salty

interaction of sensory activity, such as the interaction between taste and smell, and effect of temperature on samples

associated characteristics of mouth feel and appearance

consumer research methods

information used to select suitable panellists, such as:

workplace procedures, including selection criteria

whether people have been trained or not

information from an initial screening questionnaire

availability

characteristics of unsuitable people, such as smokers

sources of bias

principles of descriptive, discriminative and affective sensory analysis methods

principles of effective control of the sensory testing environment, such as conditions that can dull sensitivity

attributes of panellists which could affect the results, such as:

age, gender and ethnicity

smoking

medications

qualifications and trained/untrained

random panel

cultural food preferences/food styles

likely causes of variation in results and their control

work health and safety(WHS) and environment requirements.