List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1 | Interpret and schedule test requirements | 1.1 | Review test request to identify samples to be tested, test method and equipment/instruments involved |
| 1.2 | Identify hazards and workplace controls associated with the sample, preparation/test methods, reagents and/or equipment |
| 1.3 | Plan parallel work sequences to optimise throughput of multiple sets of samples |
|
2 | Receive and prepare food samples | 2.1 | Log samples using standard operating procedures (SOPs) |
| 2.2 | Record sample description, compare with specification and note and report discrepancies |
| 2.3 | Prepare samples and standards in accordance with food testing requirements |
| 2.4 | Ensure traceability of samples from receipt to reporting of results |
|
3 | Check equipment before use | 3.1 | Set up equipment/instruments in accordance with test method requirements |
| 3.2 | Perform pre-use and safety checks in accordance with relevant workplace and operating procedures |
| 3.3 | Identify faulty or unsafe components and equipment and report to appropriate personnel |
| 3.4 | Check equipment calibration using specified standards and procedures |
| 3.5 | Quarantine out-of-calibration equipment/instruments |
| 3.6 | Ensure reagents required for the test are available and meet quality requirements |
|
4 | Test samples to determine food components and characteristics | 4.1 | Operate equipment/instruments in accordance with test method requirements |
| 4.2 | Perform tests/procedures on all samples and standards in accordance with specified methods |
| 4.3 | Shut down equipment/instruments in accordance with operating procedures |
|
5 | Process data | 5.1 | Record test data noting atypical observations |
| 5.2 | Construct calibration graphs and compute results for all samples from these graphs |
| 5.3 | Ensure calculated values are consistent with reference standards and expectations |
| 5.4 | Estimate and document uncertainty of measurement in accordance with workplace procedures |
| 5.5 | Record and report results in accordance with workplace procedures |
| 5.6 | Interpret trends in data and/or results and report out-of-specification or atypical results promptly to appropriate personnel |
| 5.7 | Determine if basic procedure or equipment problems have led to atypical data or results |
|
6 | Maintain a safe work environment | 6.1 | Use established safe work practices and personal protective equipment (PPE) to ensure personal safety and that of other laboratory personnel |
| 6.2 | Minimise the generation of wastes and environmental impacts |
| 6.3 | Ensure the safe collection of laboratory and hazardous waste for subsequent disposal |
| 6.4 | Care for and store equipment and reagents as required |
|
7 | Maintain laboratory records | 7.1 | Enter approved data into laboratory information management system (LIMS) |
| 7.2 | Maintain confidentiality and security of workplace information and laboratory data |
| 7.3 | Maintain equipment and calibration logs in accordance with workplace procedures |
Evidence of competence in this unit must satisfy all of the requirements of the elements and performance criteria, and include demonstration of:
performing at least five (5) routine food tests or procedures involving several measurement steps
interpreting food testing methods and procedures accurately
preparing samples using at least three (3) different processes
maintaining and evaluating reagents
conducting pre-use and calibration checks on equipment, and quarantining out-of-calibration equipment and instruments
safely operating test equipment and instruments to workplace standards and manufacturer specification
processing data, interpreting gross features of data/results and making relevant conclusions
preparing calibration graphs and calculating results using appropriate equations, units, uncertainties and precision
identifying atypical results as either out-of-normal range or an artefact
tracing and sourcing obvious causes of an artefact, tracking obvious test malfunctions for standardised procedures, and troubleshooting basic equipment and methods
communicating problems to a supervisor or outside service technician
recording and communicating results in accordance with workplace procedures
maintaining security, integrity and traceability of samples, sub-samples, test data, results and documentation
following workplace safety procedures
Must provide evidence that demonstrates knowledge of:
principles and concepts underpinning the food tests or procedures performed, such as:
ions, atoms, molecules, bonding, affinities and related properties
chemical reactions (acid/base and complexiometric)
structure and properties of proteins, lipids, carbohydrates, vitamins and minerals
food additives, flavourings and essences
nutrient value of major food groups
interaction of water with food components
microbiology, including incubation characteristics, selective media, growth stages of bacterial cultures and reference organisms
microbiology of organisms with public health significance
chemical and microbial changes in food
food preservation techniques
fermentation process
packaging and controlled atmosphere
elastic properties of materials and hardness
cohesive/adhesive forces, fluid flow and viscosity
changes of state, energy content and enthalpy change
electromagnetic spectrum and absorption, emission and refraction of light
quality control program for raw materials, process control and finished product inspection
genetically modified foods
purpose of the food tests or procedures conducted
concepts of metrology, principles and concepts related to equipment and instrument operation and tests or procedures
function of key components of the equipment/instrument used
effects on the test of modifying equipment/instrument variables
workplace and/or legal traceability requirements
relevant hazards, work health and safety (WHS) and environment requirements.
Judgment of competence must be based on holistic assessment of the evidence. Assessment methods must confirm consistency of performance over time, rather than a single assessment event.
This unit of competency is to be assessed in the workplace or a simulated workplace environment. A simulated workplace environment must reflect realistic operational workplace conditions that cover all aspects of workplace performance, including the environment, task skills, task management skills, contingency management skills and job role environment skills.
Foundation skills are integral to competent performance of the unit and should not be assessed separately.
Assessment processes and techniques must be appropriate to the language, literacy and numeracy requirements of the work being performed and the needs of the candidate.
Knowledge evidence may be collected concurrently with performance evidence or through an independent process, such as workbooks, written assessments or interviews (provided a record is kept in each case).
This unit of competency may be assessed with:
MSL924001 Process and interpret data
Holistic assessment methods include:
review of test data/results obtained by the candidate over a period of time to check accuracy, consistency and timeliness of results
review of test records and workplace documentation completed by the candidate
feedback from peers and supervisors
observation of candidate conducting a range sample preparations and food tests and procedures
oral or written questioning of food technology concepts and principles, food tests and procedures and workplace procedures.
Access is required to instruments, equipment, materials, workplace documentation, procedures and specifications associated with this unit, including, but not limited to:
a standard laboratory equipped with test equipment, instruments, standards and materials
workplace procedures and standard methods
records, including:
test and calibration results
equipment use, maintenance and servicing history.
Assessors must satisfy the assessor competency requirements that are in place at the time of the assessment as set by the VET regulator.
The assessor must demonstrate both technical competence and currency.
Technical competence can be demonstrated through:
relevant VET or other qualification/Statement of Attainment AND/OR
relevant workplace experience.
Currency can be demonstrated through:
performing the competency being assessed as part of current employment OR
having consulted with a laboratory about performing the competency being assessed within the last twelve months.