Unit of competency Outline

Date retreived
22/07/2026 6:47 AM AWST

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Conduct sensory analysis

Conduct sensory analysis

Unit of competency
National Code
MSL975038
State Code
OAC48
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
20/07/2018
View on TGA
State Implementation and Classification
Approved Date
29/11/2018
Field of Education
019909 - Laboratory Technology
Original Release Date
29/11/2018
Nominal Hours
60
Description
This unit of competency describes the skills and knowledge to set up and coordinate sensory analysis and assess the results obtained from a routine sensory analysis.This unit applies to laboratory technicians and technical officers working in the food industry. Although a supervisor may not always be present, the technician will follow standard operating procedures (SOPs) that will clearly describe the scope of permitted practice in modifying testing procedures and for communicating results to people outside of the laboratory.No licensing or certification requirements exist at the time of publication. However, regulations and/or external accreditation requirements for laboratory operations exist, so local requirements should be checked. Relevant legislation, industry standards and codes of practice within Australia must also be applied.
Notes
Elements and Performance Criteria
1 Select panellists/individuals for sensory analysis
  • 1.1 Perform initial screening of potential panellists/individuals based on the testing brief
  • 1.2 Use information to select suitable people
  • 1.3 Analyse and report the results used to establish a panel
2 Prepare panellists for sensory analysis
  • 2.1 Prepare panellists for sensory analysis
  • 2.2 Conduct any training required to detect test characteristics
  • 2.3 Instruct panellists on recording and reporting requirements of test data
3 Prepare samples for sensory analysis
  • 3.1 Prepare reference samples to be used for the sensory analysis specification
  • 3.2 Prepare evaluation samples to sensory analysis specification
  • 3.3 Apply food safety procedures in the preparation and presentation of samples
  • 3.4 Identify and report on any defects or abnormalities in samples
4 Conduct routine sensory analysis
  • 4.1 Select appropriate test materials for the information required
  • 4.2 Ensure tests are conducted according to workplace procedures
  • 4.3 Analyse data
  • 4.4 Report on process and results in accordance with workplace procedures
5 Evaluate and report findings
  • 5.1 Assess the possible effects of group attributes
  • 5.2 Review reliability of results for group bias
  • 5.3 Complete all relevant documentation and present findings
6 Maintain a safe work environment
  • 6.1 Use established work practices to ensure personal safety and that of other personnel
  • 6.2 Minimise the generation of waste and environmental impacts
  • 6.3 Safely collect laboratory waste for subsequent disposal
  • 6.4 Care for and store equipment and reagents as required
No information
No information
Replaces
State Code National Code Title Type
AWN92 MSL975005 Conduct sensory analysis Unit of competency