Elements and Performance Criteria

RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Policies and procedures
Work is carried out according to company policies and procedures, regulatory and licensing requirements, legislative requirements and industrial awards and agreements
Workplace information
Workplace information may include:
standard operating procedures (SOPs)
specifications
sampling plans
sensory analysis criteria
reporting documentation
Sensory analysis
Sensory analysis may be conducted by individuals and/or panels and applied to materials/ingredients and/or final products
Attributes to be analysed
Attributes to be analysed may include:
flavour
appearance
aroma
texture

EVIDENCE GUIDE
The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment
Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of ability to:
conduct a sensory analysis of food and food ingredients using texture, taste, smell and appearance
interpret results of sensory analysis against assessment criteria
complete workplace records as required
apply safe work practices and identify OHS hazards and controls
apply food safety procedures.

Context of and specific resources 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.

Method of assessment
This unit should be assessed together with core units and other units of competency relevant to the function or work role. Example could be:
FDFOP2013A Apply sampling procedures.

Guidance information for assessment
To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.