Application
This unit of competency describes the skills and knowledge required to participate in sensory analyses of food products and ingredients.
This unit applies to individuals who work in the food processing industry under general supervision and with limited autonomy. It covers analyses of food product or ingredients using taste, texture, appearance and smell.
All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety legislation that apply to the workplace.
No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
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. Prepare to conduct sensory analysis | 1.1 Read or listen to work instructions from supervisor and clarify where needed 1.2 Identify work health and safety hazards and inform supervisor 1.3 Wear appropriate personal protective equipment and ensure correct fit 1.4 Ensure that personal conduct and the test environment are appropriate to conducting sensory analysis |
2. Conduct sensory analysis | 2.1 Ensure that samples are available for analysis 2.2 Use the correct method and criteria for sampling according to workplace procedures and requirements 2.3 Analyse samples using analysis criteria 2.4 Identify and report defects or abnormalities in sample 2.5 Record results according to workplace procedures |
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 |
Numeracy | Calculate sample quantities |
Reading | Interpret standard operating procedures (SOPs), specifications and sampling plans |
Writing | Use paper-based and electronic media to record sampling results |
Navigate the world of work | Apply workplace procedures relevant to own responsibilities |
Interact with others | Communicate and report sampling information to relevant persons Select and use appropriate terminology when communicating with and explaining information to others |
Get the work done | Make routine decisions about sample conformance Solve familiar and generally predictable problems within workplace guidelines Use sampling tools and equipment |
Sectors
Operational (OPR)