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Evidence Guide: MSL974004 - Perform food tests

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

MSL974004 - Perform food tests

What evidence can you provide to prove your understanding of each of the following citeria?

Interpret and schedule test requirements

  1. Review test request to identify samples to be tested, test method and equipment/instruments involved
  2. Identify hazards and workplace controls associated with the sample, preparation/test methods, reagents and/or equipment
  3. Plan parallel work sequences to optimise throughput of multiple sets of samples
Review test request to identify samples to be tested, test method and equipment/instruments involved

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify hazards and workplace controls associated with the sample, preparation/test methods, reagents and/or equipment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Plan parallel work sequences to optimise throughput of multiple sets of samples

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Receive and prepare food samples

  1. Log samples using standard operating procedures (SOPs)
  2. Record sample description, compare with specification and note and report discrepancies
  3. Prepare samples and standards in accordance with food testing requirements
  4. Ensure traceability of samples from receipt to reporting of results
Log samples using standard operating procedures (SOPs)

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Record sample description, compare with specification and note and report discrepancies

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare samples and standards in accordance with food testing requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure traceability of samples from receipt to reporting of results

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check equipment before use

  1. Set up equipment/instruments in accordance with test method requirements
  2. Perform pre-use and safety checks in accordance with relevant workplace and operating procedures
  3. Identify faulty or unsafe components and equipment and report to appropriate personnel
  4. Check equipment calibration using specified standards and procedures
  5. Quarantine out-of-calibration equipment/instruments
  6. Ensure reagents required for the test are available and meet quality requirements
Set up equipment/instruments in accordance with test method requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Perform pre-use and safety checks in accordance with relevant workplace and operating procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify faulty or unsafe components and equipment and report to appropriate personnel

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check equipment calibration using specified standards and procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Quarantine out-of-calibration equipment/instruments

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure reagents required for the test are available and meet quality requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Test samples to determine food components and characteristics

  1. Operate equipment/instruments in accordance with test method requirements
  2. Perform tests/procedures on all samples and standards in accordance with specified methods
  3. Shut down equipment/instruments in accordance with operating procedures
Operate equipment/instruments in accordance with test method requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Perform tests/procedures on all samples and standards in accordance with specified methods

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Shut down equipment/instruments in accordance with operating procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Process data

  1. Record test data noting atypical observations
  2. Construct calibration graphs and compute results for all samples from these graphs
  3. Ensure calculated values are consistent with reference standards and expectations
  4. Estimate and document uncertainty of measurement in accordance with workplace procedures
  5. Record and report results in accordance with workplace procedures
  6. Interpret trends in data and/or results and report out-of-specification or atypical results promptly to appropriate personnel
  7. Determine if basic procedure or equipment problems have led to atypical data or results
Record test data noting atypical observations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Construct calibration graphs and compute results for all samples from these graphs

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure calculated values are consistent with reference standards and expectations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Estimate and document uncertainty of measurement in accordance with workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Record and report results in accordance with workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Interpret trends in data and/or results and report out-of-specification or atypical results promptly to appropriate personnel

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine if basic procedure or equipment problems have led to atypical data or results

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain a safe work environment

  1. Use established safe work practices and personal protective equipment (PPE) to ensure personal safety and that of other laboratory personnel
  2. Minimise the generation of wastes and environmental impacts
  3. Ensure the safe collection of laboratory and hazardous waste for subsequent disposal
  4. Care for and store equipment and reagents as required
Use established safe work practices and personal protective equipment (PPE) to ensure personal safety and that of other laboratory personnel

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Minimise the generation of wastes and environmental impacts

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure the safe collection of laboratory and hazardous waste for subsequent disposal

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Care for and store equipment and reagents as required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain laboratory records

  1. Enter approved data into laboratory information management system (LIMS)
  2. Maintain confidentiality and security of workplace information and laboratory data
  3. Maintain equipment and calibration logs in accordance with workplace procedures
Enter approved data into laboratory information management system (LIMS)

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain confidentiality and security of workplace information and laboratory data

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain equipment and calibration logs in accordance with workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1

Interpret and schedule test requirements

1.1

Review test request to identify samples to be tested, test method and equipment/instruments involved

1.2

Identify hazards and workplace controls associated with the sample, preparation/test methods, reagents and/or equipment

1.3

Plan parallel work sequences to optimise throughput of multiple sets of samples

2

Receive and prepare food samples

2.1

Log samples using standard operating procedures (SOPs)

2.2

Record sample description, compare with specification and note and report discrepancies

2.3

Prepare samples and standards in accordance with food testing requirements

2.4

Ensure traceability of samples from receipt to reporting of results

3

Check equipment before use

3.1

Set up equipment/instruments in accordance with test method requirements

3.2

Perform pre-use and safety checks in accordance with relevant workplace and operating procedures

3.3

Identify faulty or unsafe components and equipment and report to appropriate personnel

3.4

Check equipment calibration using specified standards and procedures

3.5

Quarantine out-of-calibration equipment/instruments

3.6

Ensure reagents required for the test are available and meet quality requirements

4

Test samples to determine food components and characteristics

4.1

Operate equipment/instruments in accordance with test method requirements

4.2

Perform tests/procedures on all samples and standards in accordance with specified methods

4.3

Shut down equipment/instruments in accordance with operating procedures

5

Process data

5.1

Record test data noting atypical observations

5.2

Construct calibration graphs and compute results for all samples from these graphs

5.3

Ensure calculated values are consistent with reference standards and expectations

5.4

Estimate and document uncertainty of measurement in accordance with workplace procedures

5.5

Record and report results in accordance with workplace procedures

5.6

Interpret trends in data and/or results and report out-of-specification or atypical results promptly to appropriate personnel

5.7

Determine if basic procedure or equipment problems have led to atypical data or results

6

Maintain a safe work environment

6.1

Use established safe work practices and personal protective equipment (PPE) to ensure personal safety and that of other laboratory personnel

6.2

Minimise the generation of wastes and environmental impacts

6.3

Ensure the safe collection of laboratory and hazardous waste for subsequent disposal

6.4

Care for and store equipment and reagents as required

7

Maintain laboratory records

7.1

Enter approved data into laboratory information management system (LIMS)

7.2

Maintain confidentiality and security of workplace information and laboratory data

7.3

Maintain equipment and calibration logs in accordance with workplace procedures

Required Skills and Knowledge

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1

Interpret and schedule test requirements

1.1

Review test request to identify samples to be tested, test method and equipment/instruments involved

1.2

Identify hazards and workplace controls associated with the sample, preparation/test methods, reagents and/or equipment

1.3

Plan parallel work sequences to optimise throughput of multiple sets of samples

2

Receive and prepare food samples

2.1

Log samples using standard operating procedures (SOPs)

2.2

Record sample description, compare with specification and note and report discrepancies

2.3

Prepare samples and standards in accordance with food testing requirements

2.4

Ensure traceability of samples from receipt to reporting of results

3

Check equipment before use

3.1

Set up equipment/instruments in accordance with test method requirements

3.2

Perform pre-use and safety checks in accordance with relevant workplace and operating procedures

3.3

Identify faulty or unsafe components and equipment and report to appropriate personnel

3.4

Check equipment calibration using specified standards and procedures

3.5

Quarantine out-of-calibration equipment/instruments

3.6

Ensure reagents required for the test are available and meet quality requirements

4

Test samples to determine food components and characteristics

4.1

Operate equipment/instruments in accordance with test method requirements

4.2

Perform tests/procedures on all samples and standards in accordance with specified methods

4.3

Shut down equipment/instruments in accordance with operating procedures

5

Process data

5.1

Record test data noting atypical observations

5.2

Construct calibration graphs and compute results for all samples from these graphs

5.3

Ensure calculated values are consistent with reference standards and expectations

5.4

Estimate and document uncertainty of measurement in accordance with workplace procedures

5.5

Record and report results in accordance with workplace procedures

5.6

Interpret trends in data and/or results and report out-of-specification or atypical results promptly to appropriate personnel

5.7

Determine if basic procedure or equipment problems have led to atypical data or results

6

Maintain a safe work environment

6.1

Use established safe work practices and personal protective equipment (PPE) to ensure personal safety and that of other laboratory personnel

6.2

Minimise the generation of wastes and environmental impacts

6.3

Ensure the safe collection of laboratory and hazardous waste for subsequent disposal

6.4

Care for and store equipment and reagents as required

7

Maintain laboratory records

7.1

Enter approved data into laboratory information management system (LIMS)

7.2

Maintain confidentiality and security of workplace information and laboratory data

7.3

Maintain equipment and calibration logs in accordance with workplace procedures

Evidence of competence in this unit must satisfy all of the requirements of the elements and performance criteria, and include demonstration of:

performing at least five (5) routine food tests or procedures involving several measurement steps

interpreting food testing methods and procedures accurately

preparing samples using at least three (3) different processes

maintaining and evaluating reagents

conducting pre-use and calibration checks on equipment, and quarantining out-of-calibration equipment and instruments

safely operating test equipment and instruments to workplace standards and manufacturer specification

processing data, interpreting gross features of data/results and making relevant conclusions

preparing calibration graphs and calculating results using appropriate equations, units, uncertainties and precision

identifying atypical results as either out-of-normal range or an artefact

tracing and sourcing obvious causes of an artefact, tracking obvious test malfunctions for standardised procedures, and troubleshooting basic equipment and methods

communicating problems to a supervisor or outside service technician

recording and communicating results in accordance with workplace procedures

maintaining security, integrity and traceability of samples, sub-samples, test data, results and documentation

following workplace safety procedures

Must provide evidence that demonstrates knowledge of:

principles and concepts underpinning the food tests or procedures performed, such as:

ions, atoms, molecules, bonding, affinities and related properties

chemical reactions (acid/base and complexiometric)

structure and properties of proteins, lipids, carbohydrates, vitamins and minerals

food additives, flavourings and essences

nutrient value of major food groups

interaction of water with food components

microbiology, including incubation characteristics, selective media, growth stages of bacterial cultures and reference organisms

microbiology of organisms with public health significance

chemical and microbial changes in food

food preservation techniques

fermentation process

packaging and controlled atmosphere

elastic properties of materials and hardness

cohesive/adhesive forces, fluid flow and viscosity

changes of state, energy content and enthalpy change

electromagnetic spectrum and absorption, emission and refraction of light

quality control program for raw materials, process control and finished product inspection

genetically modified foods

purpose of the food tests or procedures conducted

concepts of metrology, principles and concepts related to equipment and instrument operation and tests or procedures

function of key components of the equipment/instrument used

effects on the test of modifying equipment/instrument variables

workplace and/or legal traceability requirements

relevant hazards, work health and safety (WHS) and environment requirements.

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

standard methods for determining food components and characteristics

specific codes, guidelines procedures and methods, such as:

Australia New Zealand Food Standards (ANZFS) Code

Royal Australian Chemical Institute (RACI) or American Association of Cereal Chemists (AACI) methods for colour, moisture, total ash, fats and proteins, nitrogen, fibre, microorganisms and viscosity

Australian code of good manufacturing practice for medicinal products (GMP),and principles of good laboratory practice (GLP)

workplace documents, such as standard operating procedures (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

Australian Quarantine and Inspection Service (AQIS) Export Control (Orders) Regulations and Import Guidelines

gene technology regulation

Sample preparation processes

Sample preparation processes include one or more of:

grinding and milling

preparation of discs

digestion, dissolving, extracting, refluxing and degassing

washing, drying, ashing and temperature equilibration

precipitation and centrifugation, filtration, flocculation and evaporation

culturing of selected microorganisms

Food tests and procedures

Food tests and procedures include one or more of:

sensory tests, such as appearance, taste, texture, colour and odour of foods, and browning (sugar content)

visual tests, such as detection of sediments and scorched particles, foreign matter, damage to packaging and compatibility of packaging

physical/mechanical tests, such as:

melting point, boiling point and freezing point

mass, volume, density, specific gravity and particle size, and homogenisation

rheology, viscosity and gel strength

dispersability, 'wetability' and 'whipability'

elasticity, hardness, compressibility and strength

starch quality

chemical analysis, such as:

pH, conductivity and moisture content

solids, fats, proteins and carbohydrates

ash analysis and salt analysis

titratable acids, iodine values and peroxide values

enzyme activity

specific ions and active ingredients

microbiological tests and procedures, such as:

isolation, detection, classification to genera and some species or microorganisms

enumeration and nomenclature of desirable/non-desirable microorganisms

propagation and maintenance of yeast, bacteria and cultures used in food processing

measurement of spoilage and contamination

sterility, hygiene and sanitation checks

optical/spectrometric tests, such as ultraviolet-visible (UV-VIS), refractive index and optical rotation

thermal tests, such as calorific values, stability of products and effectiveness of heat treatments

Tests

Tests include one or more methods for:

control of starting materials, in-process materials and finished products

health monitoring

basic troubleshooting of production processes

Safe work practices

Safe work practices include:

ensuring access to service shut-off points

recognising and observing hazard warnings and safety signs

labelling of samples and hazardous materials

handling and storage for hazardous materials and equipment in accordance with labelling, MSDS and manufacturer instructions

identifying and reporting operating problems or equipment malfunctions

cleaning equipment and work areas regularly using workplace procedures

using PPE, such as hard hats, hearing protection, gloves, safety glasses, coveralls and safety boots

following established manual handling procedures

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