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

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Assessors should ensure that candidates can:

interpret test methods/procedures accurately

prepare and test samples using procedures appropriate to the nature of sample

perform calibration checks (if required)

safely operate test equipment/instruments to enterprise standards and/or manufacturer's specification

prepare calibration graphs and calculate results using appropriate units and precision

apply basic theoretical knowledge to interpret gross features of data and make relevant conclusions

identify atypical results as out of normal range or an artefact

trace and source obvious causes of an artefact

communicate problems to a supervisor or outside service technician

record and communicate results in accordance with enterprise procedures

maintain security, integrity, traceability of samples, sub-samples, test data/results and documentation.

Context of and specific resources for assessment

This unit of competency is to be assessed in the workplace or simulated workplace environment.

This unit of competency may be assessed with:

MSL924001A Process and interpret data.

Resources may include:

standard laboratory equipped with test equipment, instruments, standards and materials

enterprise procedures and standard methods.

Method of assessment

The following assessment methods are suggested:

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

observation of candidate conducting a range of food tests and procedures and sample preparation

feedback from peers and supervisors

oral or written questioning of food technology concepts and principles, test methods and enterprise procedures.

In all cases, practical assessment should be supported by questions to assess underpinning knowledge and those aspects of competency which are difficult to assess directly.

Where applicable, reasonable adjustment must be made to work environments and training situations to accommodate ethnicity, age, gender, demographics and disability.

Access must be provided to appropriate learning and/or assessment support when required.

The language, literacy and numeracy demands of assessment should not be greater than those required to undertake the unit of competency in a work like environment.

This competency in practice

Industry representatives have provided the case study below to illustrate the practical application of this unit of competency and to show its relevance in a workplace setting.

Food processing

A technician was required to conduct an analysis of the level of sorbic acid in samples of processed cheese. She/he set up and calibrated the distillation unit while the samples were prepared. The controls and samples were distilled and placed in the spectrometer at 260 nm. Readings were carefully recorded for each sample and control flask. The control sample readings at the beginning and end of the testing period were compared for any variance. The technician worked quickly and excluded light from the reactants as they were light sensitive. Analytical data was presented to the supervisor for checking and signing-off for release of the product batch prior to the results being recorded on a daily run chart for viewing by production personnel.

Required skills

Required skills include:

using instruments for qualitative and/or quantitative analysis

interpreting test methods and procedures

sample preparation procedures

performing calibration checks

using instruments for qualitative and/or quantitative analysis

maintaining and evaluating reagents

troubleshooting basic equipment/method

calculations to estimate uncertainty and produce results

preparing calibration graphs and calculating results using appropriate units and precision

applying theoretical knowledge to interpret gross features of data and make relevant conclusions such as identifying atypical results as out of normal range or an artefact

tracing and sourcing obvious causes of an artefact

recording and communicating results in accordance with enterprise procedures

maintaining security, integrity, traceability of samples, sub-samples, test data, results and documentation

Required knowledge

Required knowledge includes:

principles and concepts underpinning the test/procedure

purpose of tests

metrology techniques underpinning test/procedure including uncertainty

principles and concepts related to equipment/instrument operation and testing

function of key components of the equipment/instrument

effects on the test of modifying equipment/instrument variables

enterprise and/or legal traceability requirements

relevant health, safety and environment requirements

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.

Codes of practice

Where reference is made to industry codes of practice, and/or Australian/international standards, it is expected the latest version will be used

Standards, codes, procedures and/or enterprise requirements

Standards, codes, procedures and/or enterprise requirements may include:

Australian and international standards such as:

AS 1766.0-1995 Food microbiology - General introduction and list of methods

AS ISO 1000-1998 The international system of units (SI) and its application

AS ISO 17025-2005 General requirements for the competence of testing and calibration laboratories

AS/NZS 2243 Set:2006 Safety in laboratories set

AS/NZS ISO 9000 Set:2008 Quality management systems set

ISO/TS 19036 Set:2006 Microbiology of food and animal feeding stuffs - Guidelines for the estimation of measurement uncertainty for quantitative determinations

Australia New Zealand Food Standards (ANZFS) Code

Australian code of good manufacturing practice for medicinal products (GMP)

Australian Quarantine and Inspection Service (AQIS) Export Control (Orders) Regulations 1982

Australian Quarantine and Inspection Service (AQIS) Import Guidelines

calibration and maintenance schedules

data quality procedures

enterprise recording and reporting procedures

equipment startup, operation and shutdown procedures

gene technology regulations

industry standards, such as Royal Australian Chemical Institute (RACI) or American Association of Cereal Chemists (AACI) methods for colour, moisture, total ash, fats and proteins, nitrogen, fibre, micro-organisms and viscosity

material safety data sheets (MSDS)

material, production and product specifications (including maximum residue levels)

national measurement regulations and guidelines

principles of good laboratory practice (GLP)

production and laboratory schedules

quality manuals, equipment and procedures manuals

SOPs and in-house methods

Therapeutic Goods Regulations 1009

Sample preparation processes

Sample preparation processes may include:

grinding

milling

preparation of discs

dissolving

ashing

refluxing

extracting

filtration

evaporation

flocculation

precipitation and centrifugation

culturing of selected micro-organisms

digestion

degassing

temperature equilibration

Principles and concepts underpinning the test/procedure

Principles and concepts underpinning the test/procedure may include:

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

Food tests and procedures

Food tests and procedures may include:

visual and sensory tests:

appearance, taste, texture, colour and odour of foods

melting point, boiling point and freezing point

sediments and scorched particles

foreign matter

damage to packaging and compatibility of packaging

dispersability

chemical analysis:

pH, conductivity and moisture content

solids, fats, proteins and carbohydrates

ash analysis and salt analysis

titratable acids, iodine values and peroxide values

enzyme activity

specific ions and active ingredients

microbiological tests and procedures:

isolation, detection, classification to genera and some species or micro-organisms

enumeration and nomenclature of desirable/ non-desirable micro-organisms

propagation and maintenance of yeast, bacteria and cultures used in food processing

measurement of spoilage and contamination

sterility, hygiene and sanitation checks

optical/spectrometric tests:

ultraviolet-visible (UV-VIS) spectrophotometry

refractive index

optical rotation

physical/mechanical tests:

mass, volume, density, specific gravity and particle size

foreign matter

rheology, viscosity and gel strength

'wetability' and 'whipability'

homogenisation

browning (sugar content)

elasticity, hardness, compressibility and strength

starch quality

thermal tests:

calorific values

stability of products

effectiveness of heat treatments

Tests

Tests may include methods for:

control of starting materials, in-process materials and finished products

health monitoring

basic troubleshooting of production processes

Hazards

Hazards may include:

microbiological organisms and agents associated with soil, air, water, plants, animal tissue and fluids

chemicals, such as acids, heavy metals, pesticides and hydrocarbons

aerosols from broken centrifuge tubes and pipetting

sharps and broken glassware

flammable liquids and gases

cryogenics, such as dry ice and liquid nitrogen

fluids under pressure, such as steam and industrial gases

sources of ignition

high temperature ashing processes

disturbance or interruption of services

Hazard control measures

Hazard control measures may include:

ensuring access to service shut-off points

recognising and observing hazard warnings and safety signs

labelling of samples, reagents, aliquoted samples and hazardous materials

handling and storage of hazardous materials and equipment in accordance with labelling, MSDS and manufacturer's instructions

identifying and reporting operating problems or equipment malfunctions

cleaning and decontaminating equipment and work areas regularly using enterprise procedures

using personal protective clothing and equipment, such as gloves, safety glasses, coveralls, gown, body suits and respirators

using containment facilities (PCII, PCIII and PCIV physical containment laboratories), containment equipment (biohazard containers, laminar flow cabinets, Class I, II and III biohazard cabinets) and containment procedures

following established manual handling procedures

reporting abnormal emissions, discharges and airborne contaminants, such as noise, light, solids, liquids, water/waste water, gases, smoke, vapour, fumes, odour and particulates to appropriate personnel

Records

Records may include:

test and calibration results

equipment use, maintenance and servicing history

faulty or unsafe equipment

Occupational health and safety (OHS) and environmental management requirements

OHS and environmental management requirements:

all operations must comply with enterprise OHS and environmental management requirements, which may be imposed through state/territory or federal legislation - these requirements must not be compromised at any time

all operations assume the potentially hazardous nature of samples and require standard precautions to be applied

where relevant, users should access and apply current industry understanding of infection control issued by the National Health and Medical Research Council (NHMRC) and State and Territory Departments of Health