Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

MSL975022 Mapping and Delivery Guide
Perform food analyses

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency MSL975022 - Perform food analyses
Description
Employability Skills
Learning Outcomes and Application This unit of competency covers the ability to analyse the nutrient and ingredient composition of foods and the identification and quantification of both chemical and biological contaminants within raw and processed foods. These tests may involve complex sample preparation followed by multi-staged and/or multi-instrumental analysis, immunoassay and computer-based nutrient analysis. This unit of competency is applicable to laboratory technical officers and analysts working in the food and beverage processing industry sectors. All operations and analytical methods must comply with relevant standards, appropriate procedures and/or workplace requirements. The unit covers tests and procedures that are performed in a full or partially computerised and automated laboratory environment. Although a supervisor may not always be present, the technical worker will follow standard operating procedures (SOPs) that clearly describe the scope of permitted practice, including varying workplace/test procedures and communicating results to people outside the laboratory. While no specific licensing or certification requirements apply to this unit at the time of publication, laboratory operations are governed by relevant legislation, regulations and/or external accreditation requirements. Local requirements should be checked.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

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.
Prerequisites/co-requisites
Competency Field Testing
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Establish client needs and schedule analysis
  • Liaise with client or sample provider to determine client needs and sample history
  • Record sample description, compare with specification and record and report discrepancies
  • Identify non-routine samples and the possible need to vary workplace procedures
  • Seek advice from supervisor about any proposed variations and document all approved changes
  • Schedule analysis using workplace procedures
       
Element: Prepare samples and standards
  • Obtain a representative analytical portion of the laboratory sample
  • Prepare sample in accordance with testing requirements
  • Prepare validation checks and/or calibration standards for analytical portion
  • Use specialised procedures for ultra-trace sample and standard preparation, as required
       
Element: Set up and optimise instrument
  • Perform pre-use and safety checks using workplace procedures
  • Start up and condition the instrument using workplace procedures
  • Optimise instrumental parameters to suit sample and test requirements
  • Check calibration status of instrument and perform calibration using specified standards and procedures, as required
       
Element: Perform analysis
  • Measure analyte response for standards, validation checks and samples
  • Conduct sufficient measurements to obtain reliable data
  • Return instruments to standby or shutdown condition as required
  • Store unused/prepared laboratory samples for future reference if required
       
Element: Process and analyse data
  • Confirm data is the result of valid measurements
  • Perform required calculations and ensure results are consistent with standards or estimations and expectations
  • Record results with the appropriate accuracy, precision and units
  • Analyse trends in data and/or results and report out-of-specification or atypical results promptly to appropriate personnel
  • Troubleshoot analytical procedure or equipment problems which have led to atypical data or results
       
Element: Maintain a safe work environment
  • Identify risks, hazards, safety equipment and control measures associated with sample handling, preparation and analytical method
  • Use personal protective equipment (PPE) and safety procedures specified for test method and materials to be tested
  • Minimise the generation of waste and environmental impacts
  • Ensure the safe disposal of laboratory waste
  • Clean, care for and store equipment and consumables in accordance with workplace procedures
       
Element: Maintain laboratory records
  • Enter approved data and results into laboratory information management system (LIMS)
  • Maintain equipment logs in accordance with workplace procedures
  • Maintain security, integrity and traceability of samples and documentation
  • Communicate results to appropriate personnel
       


Evidence Required

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

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

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

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

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

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

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.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

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

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

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

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

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

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

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

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

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Liaise with client or sample provider to determine client needs and sample history 
Record sample description, compare with specification and record and report discrepancies 
Identify non-routine samples and the possible need to vary workplace procedures 
Seek advice from supervisor about any proposed variations and document all approved changes 
Schedule analysis using workplace procedures 
Obtain a representative analytical portion of the laboratory sample 
Prepare sample in accordance with testing requirements 
Prepare validation checks and/or calibration standards for analytical portion 
Use specialised procedures for ultra-trace sample and standard preparation, as required 
Perform pre-use and safety checks using workplace procedures 
Start up and condition the instrument using workplace procedures 
Optimise instrumental parameters to suit sample and test requirements 
Check calibration status of instrument and perform calibration using specified standards and procedures, as required 
Measure analyte response for standards, validation checks and samples 
Conduct sufficient measurements to obtain reliable data 
Return instruments to standby or shutdown condition as required 
Store unused/prepared laboratory samples for future reference if required 
Confirm data is the result of valid measurements 
Perform required calculations and ensure results are consistent with standards or estimations and expectations 
Record results with the appropriate accuracy, precision and units 
Analyse trends in data and/or results and report out-of-specification or atypical results promptly to appropriate personnel 
Troubleshoot analytical procedure or equipment problems which have led to atypical data or results 
Identify risks, hazards, safety equipment and control measures associated with sample handling, preparation and analytical method 
Use personal protective equipment (PPE) and safety procedures specified for test method and materials to be tested 
Minimise the generation of waste and environmental impacts 
Ensure the safe disposal of laboratory waste 
Clean, care for and store equipment and consumables in accordance with workplace procedures 
Enter approved data and results into laboratory information management system (LIMS) 
Maintain equipment logs in accordance with workplace procedures 
Maintain security, integrity and traceability of samples and documentation 
Communicate results to appropriate personnel 

Forms

Assessment Cover Sheet

MSL975022 - Perform food analyses
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

MSL975022 - Perform food analyses

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: