Elements and Performance Criteria

Range description
Work is carried out according to company policies and procedures, regulatory and licensing requirements, legislative requirements and industrial awards and agreements
Workplace information may include Standard Operating Procedures (SOPs), specifications, sampling plans, sensory analysis criteria and reporting documentation
Sensory analysis may be conducted by individuals and/or panels and applied to materials/ingredients and/or final products
Attributes to be analysed may include flavour, appearance, aroma and texture

Ability to:
Access and interpret sensory analysis schedule and analysis criteria to identify requirements
Ensure that personal conduct does not jeopardise analytical ability
Confirm that samples are available and in an appropriate condition for analysis
Follow procedures to analyse samples provided
Record and/or report results of analysis

Knowledge of:
Principles of sensory analysis. This includes an understanding of attributes that can be detected by taste and smell such as sour, sweet, salty and bitter; how these different tastes are detected - where on the tongue tastes are discerned; and the interaction between taste and smell. It also includes an understanding of attributes detected by mouthfeel and appearance
Sensory analysis system and procedures. This may include an understanding of the collection and use of reference samples, the role of the individual in the analysis process and how the system validates analysis results
Specific criteria used to evaluate material/product samples and the associated descriptions
Sample preparation requirements. This is dependent on materials/products to be analysed and includes an awareness of the effect of sample temperature on sensory analysis
The effect of personal conduct on analytical ability. This includes an awareness of stimuli and conditions that can dull sensitivity
Requirements of the environment appropriate to conducting sensory analyses
The components of material/product sampled that contribute to flavour, aroma, appearance and texture
The likely causes of variation in results. This includes an understanding of the typical variation that can occur in the material/product and how these occur, as well as an understanding of how the method of analysis, environment and state of individual participants that can affect the outcome
Procedures and responsibility for recording and reporting sensory analysis information

Relationship with other standards
Pre-requisite units
There are no pre-requisite units for this competency standard.
Co-assessment of related units

This unit should be assessed together with core units and other units of competence relevant to the function or work role. In addition, the following optional unit may be relevant:

FDFOPTISP2A Implement sampling procedures

Resources required for assessment

Assessment must occur in a real or simulated workplace where the assessee has access to:

Samples for analysis
Sensory analysis environment, procedures, criteria and reporting documentation

Assessment requirements
For information on how to assess this competency standard and who can assess, refer to the Assessment Guidelines for this Training Package.