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Elements and Performance Criteria

  1. Select panellists/individuals for sensory analysis
  2. Prepare panellists for sensory analysis
  3. Prepare samples for sensory analysis
  4. Conduct routine sensory analysis
  5. Evaluate and report findings
  6. Maintain a safe work environment

Required Skills

Required skills

Required skills include

developing and using questionnaires

consumer research methods

completing the necessary documentation

selecting suitable panellists

recognising the significance of cultural and social contexts and communicating appropriately

selecting appropriate test procedures

preparing evaluation samples by dosing or processing

analysing data

communicating the significance of results including the discussion of any errors andor unexpected variation to appropriate personnel

Required knowledge

Required knowledge includes

anatomy physiology and functions of taste and smell

interaction of sensory activity eg interaction between taste and smell and effect of temperature on samples

associated characteristics of mouth feel and appearance

principles of effective control of the sensory testing environment eg conditions that can dull sensitivity

likely causes of variation in results and their control

principles of descriptive discriminative and affective sensory analysis methods

development and use of questionnaires

use of consumer research methods

features of sensory quality control

relevant health safety and environment requirements

Evidence Required

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

complete the necessary documentation

perform initial screening of panellists and determine their suitability

select suitable panellists

communicate appropriately and recognise the significance of cultural and social contexts

select appropriate test procedures

ensue samples are in a suitable condition for analysis

accurately prepare evaluation samples by dosing or processing

thoroughly analyse data

communicate the significance of results including the discussion of any errors andor unexpected variation to appropriate personnel

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 Analyse data and report results

MSL925001A Analyse data and report results.

Resources may include

statistical data sheets and charts logbooks and scientific calculators

relevant ISO standards and AS standards

sensory evaluation panel room and group of panellists

access to a range of chemicals and samples

Method of assessment

The following assessment methods are suggested

review of written reports which include an analysis of findings from sensory tests conducted by the candidate

observation of candidate conducting panel tests

writtenoral questions to assess underpinning knowledge

responses to market scenarios andor case studies

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

The quality manager in a dairy food company has an identified product which does not meet enterprise standards An alternative ingredient has been supplied and used The sensory analyst has the task of determining whether consumers will be able to detect any differences in this product compared to the standard product The sensory analyst chooses an appropriate difference test and considers a suitable panellist group from log book records Samples of the relevant products are stored and prepared under standard test conditions A full sensory panel is conducted with score sheets coding booth preparation and product presentation After testing the results are analysed and the test conditions are reviewed The overall results are presented as a written report to management


Range Statement

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 2542 Sensory analysis

AS 2609.1-2005 Methods for assessing modifications to the flavour of foodstuffs due to packaging - Sensory analysis

AS 2609.2-1983 Materials used for the packaging of food and beverages - Methods for the assessment of odour and taint - Instrumental methods

SOPs

specifications

sampling plans

sensory analysis criteria

reporting documentation

Information used to select suitable panellists may

Information used to select suitable panellists may include:

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

company procedures

Samples

Samples may include:

raw materials

ingredients

stages of production

final products

process aids and adjuncts

packaging materials

materials which come in contact with the product

Tests

Tests may be performed to determine the following aspects of a sample:

flavour

appearance

aroma

texture

Testing methods

Testing methods may include:

triangular test, duo-trio test, ranking test, paired comparison test and blending test

flavour profile

threshold analysis

discriminative testing, descriptive testing and affective testing

Attributes which could affect the results

Attributes which could affect the results may include:

age, gender and ethnicity

smoking

medications

qualifications and trained/untrained

random panel

cultural background, as related to food preferences/food styles

The primary flavour characteristics

The primary flavour characteristics include:

sweet/sour

umarmic

bitter/salty

The results obtained from the sensory analysis

The results obtained from the sensory analysis may be applied to:

marketing studies

purchasing requirements

quality assurance at various stages of production

quality control and troubleshooting

research and development of new products

customer returns

product recalls

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