Unit of competency Outline

Date retreived
22/07/2026 6:08 PM 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.

Participate in sensory analyses

Participate in sensory analyses

Unit of competency
National Code
FBPOPR2014
State Code
BBH63
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
23/01/2018
View on TGA
State Implementation and Classification
Approved Date
27/07/2018
Field of Education
019909 - Laboratory Technology
Original Release Date
27/07/2018
Nominal Hours
35
Description
This unit of competency describes the skills and knowledge required to participate in sensory analyses of food products and ingredients.This unit applies to individuals who work in the food processing industry under general supervision and with limited autonomy. It covers analyses of food product or ingredients using taste, texture, appearance and smell.All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety legislation that apply to the workplace.No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Prepare to conduct sensory analysis
  • 1.1 Read or listen to work instructions from supervisor and clarify where needed
  • 1.2 Identify work health and safety hazards and inform supervisor
  • 1.3 Wear appropriate personal protective equipment and ensure correct fit
  • 1.4 Ensure that personal conduct and the test environment are appropriate to conducting sensory analysis
2. Conduct sensory analysis
  • 2.1 Ensure that samples are available for analysis
  • 2.2 Use the correct method and criteria for sampling according to workplace procedures and requirements
  • 2.3 Analyse samples using analysis criteria
  • 2.4 Identify and report defects or abnormalities in sample
  • 2.5 Record results according to workplace procedures
No information
No information
Replaces
State Code National Code Title Type
D4602 FDFOP2014A Participate in sensory analyses Unit of competency
Replaced By
State Code National Code Title Type
ODL83 FBPOPR3009 Participate in sensory analyses Unit of competency