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Elements and Performance Criteria

  1. Establish client needs and schedule analysis
  2. Prepare samples and standards
  3. Set up and optimise instrument
  4. Perform analysis
  5. Process and analyse 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 design and construction, physical containment levels and facility types, laboratory safety, and quality and environmental management

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

Australian and international standards and guidelines covering food analyses, food microbiology, accuracy of measurement methods and results, expression of uncertainty and quantifying uncertainty

specific codes, guidelines, procedures and methods, such as National Association of Testing Authorities (NATA) accreditation programs requirements, Australian code of good manufacturing practice for medicinal products (GMP), principles of good laboratory practice (GLP), Australia New Zealand Food Standards (ANZFS) Code and User Guides, Australian Quarantine and Inspection Service (AQIS) import and export requirements, and Therapeutic Goods Regulations

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; data quality procedures; workplace recording and reporting procedures; waste minimisation and safe disposal procedures; cleaning, hygiene and personal hygiene requirements; and stock records and inventory

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

test procedures (validated and authorised), such as Royal Australian Chemical Institute (RACI) or American Association of Cereal Chemists (AACC) methods for colour, moisture, total ash, fats and proteins, nitrogen, fibre, microorganisms and viscosity; and Association of Analytical Communities International (AOAC International) Official Methods of Analysis

Analytical instruments

Analytical instruments include:

spectrometric instruments, such as:

ultraviolet-visible (UV-VIS)

infrared, including Fourier transform infrared and near infrared

atomic absorption, including flame and flameless

fluorescence, flame emission, inductively coupled plasma (ICP) optical emission and inductively coupled plasma mass spectrometry (ICP-MS)

chromatographic techniques and instruments, such as:

paper, such as ascending and descending

thin layer, such as ascending, high performance, radical and descending

column chromatography

affinity chromatography and gel filtration chromatography

gas liquid and gas solid chromatography

high performance liquid chromatography (HPLC), such as liquid-liquid (LLC), liquid-solid (LSC), ion (IC) and size exclusion (SEC)

gas chromatography mass spectroscopy (GC-MS)

electrophoretic techniques, such as capillary electrophoresis

electrometric techniques, such as:

ion-selective electrodes

potentiometric titrations

conductometric titrations

amperemetry

polarography

Sample preparation:

Sample preparation includes, but is not limited to, one or more of:

identification of any hazards associated with the samples and/or analytical chemicals

grinding to required particle size, milling, preparation of disks, digestion, dissolving, ashing, refluxing, extraction, filtration, evaporation, flocculation, precipitation, washing, drying, centrifugation, degassing and temperature equilibration

culturing of microorganisms

determination of, and if appropriate, removal of any contaminants or impurities

ultra-trace procedures requiring high purity solvents, clean rooms, ultra clean glassware and specialised glassware

Nutrient analysis

Nutrient analysis includes, but is not limited to, one or more of:

percentage composition of foods for major macro-nutrients, such as starch, sugars, fats, protein and fibre

percentage composition of foods for saturated, unsaturated (mono, poly and omega3) fats and trans fatty acids

soluble and insoluble fibre

micro-nutrients with positive or negative health implications

micro-nutrients that figure in Recommended Daily Intake (RDI) lists

enzymic and immunological assays

Ingredient composition

Ingredient composition includes, but is not limited to, specification of one or more of:

gluten-free; lactose-free; wheat-free; cholesterol; salicylates, amines; monosodium glutamate (MSG); alcohol; nuts; additives, such as maltodextrose, egg white, wheat varieties, antioxidants, flavins, soy and phytoestrogens; and glycaemic index (GI)

probiotic claims

genetically modified food and irradiation of foods or ingredients

Ingredient composition involved with the development of new processes, new products, and flavours

Ingredient composition involved with the development of new processes, new products, and flavours includes, but is not limited to, one or more of:

quantitative analysis of oils in condiments and mustards

characterisation of probiotic and prebiotic foods

characterisation of flavins and phytoestrogens

characterisation of starch variants, such as resistant starch

characterisation of tannins and polyphenols in beverages

analysis of ingredients that impart flavour and colour

Checking for contaminants

Checking for contaminants includes, but is not limited to, one or more of:

identification of microbial contaminants

heavy metals

allergens

chemical contaminants that constitute:

a public health risk with long-term implications, such as afflotoxin in peanuts

a food poisoning risk

spoiling of food leading to flavour changes and loss of sale

Test results

Test results contribute to, but is not limited to, one or more of:

optimising production processes

nutritional information

labelling requirements

food safety

establishment, monitoring and troubleshooting of the hazard analysis and critical control point (HACCP) process

Safe work practices

Safe work practices include, but are not limited to, one or more of:

ensuring access to service shut-off points

recognising and observing hazard warnings and safety signs

labelling of samples, reagents, aliquoted samples and hazardous materials

handling and storage of hazardous materials and equipment in accordance with labelling, MSDS and manufacturer's instructions

identifying and reporting operating problems or equipment malfunctions

cleaning and decontaminating equipment and work areas regularly using workplace procedures

using PPE, such as gloves, safety glasses, coveralls and gowns

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:

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.

Knowledge Evidence

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.