Elements and Performance Criteria

The range of variables relates to the unit of competency as a whole. It allows for different work environments and situations that will affect performance.
Where reference is made to industry Codes of Practice, and/or Australian/international standards, it is expected the latest version will be used.
Tests may be performed to determine the following aspects of a sample: flavour, appearance, aroma, texture.

Testing methods may include
triangular test, duo-trio test, ranking test, paired comparison test, blending test
flavour profile
threshold analysis
discriminative testing, descriptive testing, affective testing.

Group attributes could relate to
age, gender, ethnicity
smoking
qualifications, trained/untrained
random panel
cultural background, as related to food preferences/food styles.
The primary flavour characteristics include: sweet/sour, umarmic, bitter/salty.

The results obtained from the sensory analysis may be applied in the following fields
marketing studies
purchasing requirements
quality assurance
quality control and troubleshooting
research and development.

Health, safety and environment
All operations to which this unit applies are subject to stringent health, safety and environmental (HSE) requirements, which may be imposed through State or Federal legislation, and these must not be compromised at any time. Where there is an apparent conflict between performance criteria and HSE requirements, the HSE requirements take precedence.
All operations assume the potentially hazardous nature of samples and require standard precautions to be applied. Users should access and apply current industry understanding of infection control issued by the National Health and Medical Research Council and State and Territory Departments of Health. All operations are performed in accordance with standard operating procedures.

The Evidence Guide describes the underpinning knowledge and skills that must be demonstrated to prove competence.
Critical aspects of competency
Competency must be demonstrated in the ability to perform consistently at the required standard. Appropriate methods of sensory testing must be applied, along with a thorough analysis of data and completion of the necessary documentation.

In particular, the assessor should look to see that the candidate:

performs initial screening of panellists and determines their suitability
communicates appropriately and recognises the significance of cultural and social contexts
selects appropriate test procedures
accurately prepares evaluation samples by dosing or processing
communicates the significance of results, including the discussion of any errors and/or unexpected variation to appropriate personnel.

Underpinning knowledge

Competency includes the ability to apply and explain:

anatomy, physiology and functions of taste and smell
interaction of sensory activity
associated characteristics of mouth feel and appearance
principles of effective control of the sensory testing environment
principles of descriptive, discriminative and affective sensory analysis methods
development and use of questionnaires
use of consumer research methods
features of sensory quality control
relevant health, safety and environment requirements.

Assessment context and methods
This unit of competency is to be assessed in the workplace or simulated workplace environment.

The following assessment methods are suggested:

review of written reports which include an analysis of findings from sensory tests conducted by the candidate
observation of candidate conducting panel tests
written/oral questions to assess underpinning knowledge
responses to market scenarios and/or case studies.
In all cases, practical assessment should be supported by questions to assess underpinning knowledge and those aspects of competency which are difficult to assess directly. Questioning techniques should suit the language and literacy levels of the candidate.

Interdependent assessment of unit

This unit of competency may be assessed with:

PMLDATA500B Analyse data and report results.

Resource implications

Resources may include:

statistical data sheets and charts, logbook, scientific calculator
relevant ISO standards and AS standards
sensory evaluation panel room and group of panellists
access to a range of chemicals and samples.

This competency in practice
The quality manager in a dairy food company has an identified product which does not meet enterprise standards. An alternative ingredient has been supplied and used. The sensory analyst has the task of determining whether consumers will be able to detect any differences in this product compared to the standard product. The sensory analyst chooses an appropriate difference test and considers a suitable panellist group from log book records. Samples of the relevant products are stored and prepared under standard test conditions. A full sensory panel is conducted with score sheets, coding, booth preparation and product presentation. After testing, the results are analysed and the test conditions are reviewed. The overall results are presented as a written report to management.

The seven key competencies represent generic skills considered for effective work participation. The bracketed numbering against each of the key competencies indicates the performance level required in this unit. These are stand-alone levels and do not correspond to levels in the Australian Qualifications Framework (AQF).
Level (1) represents the competence to undertake tasks effectively
Level (2) represents the competence to manage tasks
Level (3) represents the competence to use concepts for evaluating and reshaping tasks.
Communicating ideas and information
(2)

Collecting analysing and organising information
(3)

Planning and organising activities
(2)

Working with others and in teams
(2)

Using mathematical ideas and techniques
(2)

Solving problems
(2)

Using technology
(2)