Application
This unit of competency describes the skills and knowledge required to identify sensory evaluation techniques and to use appropriate terminology when describing the organoleptic properties of food.
The unit applies to quality managers, production supervisors and testing staff who work in food and beverage processing companies and are required to implement procedures for sensory testing.
No occupational licensing or certification requirements apply to this unit at the time of publication. However, legislative and regulatory requirements for food processing exist, so local requirements must be checked. All work must comply with Australian food safety standards and relevant codes of practice.
Elements and Performance Criteria
Elements | Performance Criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Identify the organoleptic properties of food | 1.1 Recognise the five basic tastes (sweet, salty, bitter, sour and umami) 1.2 Identify the textural properties of food 1.3 Identify aromas and flavours 1.4 Recognise the effect of colour on the visual properties of food |
2. Confirm and implement procedures for sensory evaluation of a food product | 2.1 Outline the purpose and procedures for various sensory evaluation tests 2.2 Review the methodology of the sensory evaluation tests 2.3 Identify the factors influencing sensory evaluation tests |
3. Coordinate a sensory analysis panel | 3.1 Instruct panellists on the procedure 3.2 Prepare samples according to sensory testing protocols 3.3 Devise or access appropriate recording documentation for the sensory evaluation test 3.4 Organise panel members and coordinate sensory testing 3.5 Record the results of the tests for analysis |
Foundation Skills
This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.
Skill | Description |
Reading | Interpret food testing methodology and practices Interpret food safety guidelines, codes of practice, standards and regulations relevant to a food processing enterprise |
Writing | Document and review sensory food testing results Record test results |
Numeracy | Source, collect and organise data for applying sensory analysis in food processing |
Interact with others | Use effective language and communication skills to facilitate discussions |
Sectors
Food science and technology (FST)