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 | 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 |
Evidence of competence in this unit must satisfy all of the requirements of the elements and performance criteria, and include demonstration of:
setting up and coordinating at least one (1) sensory analysis
selecting appropriate test procedures
developing and using questionnaires
preparing evaluation samples by dosing or processing
ensuring samples are in a suitable condition for analysis
performing initial screening of panellists and determining their suitability
selecting suitable panellists
conducting training required to detect test characteristics
communicating effectively with panellists who have diverse cultural and social backgrounds
thoroughly analysing routine sensory analysis data and evaluating the results
recording and reporting the significance of results, including the discussion of any errors and/or unexpected variation to appropriate personnel
following workplace safety procedures.
Must provide evidence that demonstrates knowledge of:
anatomy, physiology and functions of taste and smell
the primary flavour characteristics of sweet/sour, umamic and bitter/salty
interaction of sensory activity, such as the interaction between taste and smell, and effect of temperature on samples
associated characteristics of mouth feel and appearance
consumer research methods
information used to select suitable panellists, such as:
workplace procedures, including selection criteria
whether people have been trained or not
information from an initial screening questionnaire
availability
characteristics of unsuitable people, such as smokers
sources of bias
principles of descriptive, discriminative and affective sensory analysis methods
principles of effective control of the sensory testing environment, such as conditions that can dull sensitivity
attributes of panellists which could affect the results, such as:
age, gender and ethnicity
smoking
medications
qualifications and trained/untrained
random panel
cultural food preferences/food styles
likely causes of variation in results and their control
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:
MSL925001 Analyse data and report results
Holistic assessment methods include:
review of written reports, which include an analysis of findings from sensory tests, conducted by the candidate
observation of candidate conducting panel tests
responses to market scenarios and/or case studies
written/oral questions to assess required knowledge.
Access is required to samples, instruments, equipment, materials, workplace documentation, procedures and specifications associated with this unit, including, but not limited to:
statistical data sheets and charts, logbooks and scientific calculators
relevant ISO Standards and Australian Standards
a sensory evaluation panel room and group of panellists.
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.