Required skills

Required skills include

using instruments for qualitative andor quantitative analysis

interpreting test methods and procedures

sample preparation procedures

performing calibration checks

using instruments for qualitative andor quantitative analysis

maintaining and evaluating reagents

troubleshooting basic equipmentmethod

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 subsamples test data results and documentation

Required knowledge

Required knowledge includes

principles and concepts underpinning the testprocedure

purpose of tests

metrology techniques underpinning testprocedure including uncertainty

principles and concepts related to equipmentinstrument operation and testing

function of key components of the equipmentinstrument

effects on the test of modifying equipmentinstrument variables

enterprise andor legal traceability requirements

relevant health safety and environment requirements

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 methodsprocedures accurately

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

perform calibration checks if required

safely operate test equipmentinstruments to enterprise standards andor manufacturers 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 subsamples test dataresults 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

MSLA Process and interpret data

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 dataresults 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 andor 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 Shehe set up and calibrated the distillation unit while the samples were prepared The controls and samples were distilled and placed in the spectrometer at 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 signingoff for release of the product batch prior to the results being recorded on a daily run chart for viewing by production personnel

Codes of practice

Standards, codes, procedures and/or enterprise requirements

Sample preparation processes

Principles and concepts underpinning the test/procedure

Food tests and procedures

Tests

Hazards

Hazard control measures

Records

Occupational health and safety (OHS) and environmental management requirements