Unit of competency Outline

Date retreived
23/07/2026 4:41 AM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Conduct sensory analysis

Conduct sensory analysis

Unit of competency
National Code
MSL975005
State Code
AWN92
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
01/03/2016
View on TGA
State Implementation and Classification
Approved Date
16/08/2016
Field of Education
019909 - Laboratory Technology
Original Release Date
16/08/2016
Nominal Hours
60
Description
This unit of competency covers the ability to set up and coordinate sensory analysis and assess the results obtained from a routine sensory analysis.This unit of competency is applicable 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.While no specific licensing or certification requirements apply to this unit at the time of publication, laboratory operations are governed by relevant legislation, regulations and/or external accreditation requirements. Local requirements should be checked.
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 Ensure the safe collection of 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
WA734 MSL975005A Conduct sensory analysis Unit of competency
Replaced By
State Code National Code Title Type
OAC48 MSL975038 Conduct sensory analysis Unit of competency