Unit of competency Outline

Date retreived
22/07/2026 12:55 AM AWST

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Apply sensory analysis in food and/or beverage production

Apply sensory analysis in food and/or beverage production

Unit of competency
National Code
FBPFST4014
State Code
OBN43
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
03/02/2020
View on TGA
State Implementation and Classification
Approved Date
14/05/2020
Field of Education
030307 - Food Processing Technology
Original Release Date
14/05/2020
Nominal Hours
55
Description
This unit of competency describes the skills and knowledge required to carry out sensory analysis of food and/or beverages, and to use appropriate terminology when describing the organoleptic properties.This unit applies to workers who have responsibility for overseeing the production of food and/or beverages and the quality assurance requirements, and who are responsible for making changes to processing based on the results of the sensory analysis.No licensing or certification requirements apply to this unit at the time of publication. However, legislative and regulatory requirements for food processing exist, so local requirements must be checked. All work must comply with Australian food safety standards and relevant codes of practice.
Notes
Elements and Performance Criteria
1. Identify the organoleptic properties of food or beverage
  • 1.1 Recognise the five basic tastes (sweet, salty, bitter, sour and umami)
  • 1.2 Identify the textural properties of food or beverage
  • 1.3 Identify aromas and flavours
  • 1.4 Recognise the effect of colour on the visual properties of food or beverage
  • 1.5 Recognise any personal sensory blind spots
2. Analyse food or beverage samples
  • 2.1 Determine required organoleptic properties for specified product
  • 2.2 Devise or access appropriate recording documentation for the sensory evaluation test
  • 2.3 Prepare samples for analysis in accordance with workplace procedures
  • 2.4 Analyse sensory properties of food or beverage
  • 2.5 Identify any faults with product that do not fit product specification
  • 2.6 Identify the factors influencing sensory evaluation tests
  • 2.7 Identify differences between standard specified for product and sample
3. Act on results of analysis
  • 3.1 Record details of analysis using predetermined format
  • 3.2 Discuss outcomes of analysis with team
  • 3.3 Determine action to be taken as a result of the analysis
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