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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

  1. Establish client needs and schedule analysis
  2. Prepare samples and standards
  3. Set up and optimise instrument
  4. Perform analysis
  5. Process and analyse data
  6. Maintain a safe work environment
  7. Maintain laboratory records

Required Skills

Required skills

Required skills include

interpreting client requests test methods and procedures accurately

safely setting up starting up and shutting down equipment using enterprise procedures

checking calibrationqualification status of equipment

handling preparing and storing samples and standards appropriately

choosing and optimising procedures and equipment settings to suit sampletest requirements

operating equipment to obtain valid and reliable data

calculating analyte concentrations with appropriate accuracy precision and units

recognising atypical dataresults

troubleshooting common analytical procedure and equipment problems

applying theoretical knowledge to interpret data and make relevant conclusions

recording and reporting dataresults using enterprise procedures

maintaining security integrity and traceability of samples and documentation

followingoccupational health and safety OHS procedures and principles of good laboratory practice GLP

Required knowledge

Required knowledge includes

structure properties and nutritional value of proteins lipids carbohydrates vitamins and minerals and fibre

chemical composition of common food and beverages and the methods that can determine their composition

key food processing and preservation techniques and their effect on nutrients

packaging and controlled atmosphere storage and their effect on nutrients

glycaemic index GI and its significance

significance of digestion and absorption of macro and micronutrients in food and the implications of food additives and fortification on absorption of nutrients such as fortification of milks with iron Fe and calcium Ca and breakfast cereal with Fe

interrelationships of specific nutrient composition with public health and health promotion issues

food labeling regulations and their implications for nutritional claims

microorganisms responsible for food spoilage contamination food borne disease and used in food processing for preservation or probiotic application

quality control programs for raw materials process control and finished product inspection

sample preparation methods and correct storage conditions for specific food samples and tests

principles and concepts related to instrument operation material preparation and testing

function of key components and sub system of the instrument

effects on outputs and results of modifying instrumental variables

procedures for optimising instrument performance

basic procedure and equipment troubleshooting techniques

preparation and use of calibration charts andor standards

calculation steps to give results in appropriate units and precision

sources of error in specific tests and reproducibility and accuracy of commonly used test method for nutrient analysis

enterprise andor legal traceability requirements

basic equipment maintenance procedures

relevant health safety and environment requirements

emerging character of pharmaceutical properties of foods and probiotics

public perception of food safety including genetically modified foods and food irradiation

role and methods of production of genetically modified foods in the market

nature structure and function of food additives

food allergies and intolerances

food legislation relevant for enterprise

hazard analysis and critical control points HACCP procedures for enterprise

Additional knowledge requirements may apply for different food processing industry sectors such as dairy grains fruit and vegetables meat and cereals

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

interpret client requests test methods and procedures accurately

safely set up start up and shut down equipment using enterprise procedures

check calibrationqualification status of equipment

handle prepare and store samples and standards appropriately

choose and optimise procedures and equipment settings to suit sampletest requirements

operate equipment to obtain valid and reliable data

calculate analyte concentrations with appropriate accuracy precision uncertainty and units

recognise atypical dataresults

troubleshoot common analytical procedure and equipment problems

apply theoretical knowledge to interpret data and make relevant conclusions

record and report dataresults using enterprise procedures

maintain security integrity and traceability of samples and documentation

follow OHS procedures and principles of GLP

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

standard laboratory with appropriate analytical instruments laboratory reagents and equipment and samples

SOPs and test methods

Method of assessment

The following assessment methods are suggested

review of test dataresults obtained by the candidate over time to ensure accuracy consistency and timeliness of results

inspection of test records and workplace documentation completed by the candidate

observation of candidate using instruments to conduct food analyses

feedback from clients peers and supervisors

oral or written questioning of relevant principles concepts analytical techniques 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 studies below to illustrate the practical application of this unit of competency and to show its relevance in a workplace setting

Food processing

A food laboratory technician is required to conduct nutritional analyses to meet Food Standards nutrition labelling requirements for a clients food sample The clients product makes nutritional claims for cholesterol and fatty acids which require more than the standard format for a nutrition information panel for energy protein total fat and saturated fat carbohydrate sugars and sodium The technical officer schedules the nutritional assays according to enterprise procedures sets up and calibrates the equipment and prepares the samples and controls Shehe performs all required analyses carefully recording sufficient readings to obtain reliable data for all samples and controls and satisfying all quality assurance and client specific requirements The technician presents the analytical data to herhis supervisor for checking and signing off within specified time frame and the results are released to client

Food processing

A new breakfast cereal is going to be launched The cereal has been developed a manufacturing process devised and the marketing and legal teams have collaborated with the food technologists to determine what information needs to be on the label and what can be proclaimed on that label The cereal has been fortified with iron and the laboratory team is requested to perform analyses on the product to confirm the nutrient analysis This analysis will involve chemical and biochemical food analyses as well as computer nutrient analysis based on ingredient quantities computed for adding during manufacture The technical officer is allocated the task of estimating iron levels by nutritional analysis computerbased and using atomic absorption spectrophotometry AAS on the ashed sample


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 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

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 (AACC) 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 GLP

production and laboratory schedules

quality manuals, equipment and procedures manuals

SOPs and in-house methods

Therapeutic Goods Regulations 1009

test methods and SOPs involving, for example, sampling, sample preparation, storage, disposal, transport, data quality, waste minimisation, cleaning and hygiene and safety

nutrient analysis or food composition tables

Australia New Zealand Food Authority (ANZFA) Code and User Guides

National Association of Testing Authorities (NATA) Accreditation programs requirements

Association of Analytical Communities International (AOAC International) Official Methods of Analysis

Analytical instruments

Analytical instruments may include:

Spectrometric instruments:

ultraviolet-visible (UV-VIS)

infrared including Fourier transform infrared and near infrared

atomic absorption including flame and flameless

fluorescence, flame emission, inductively coupled plasma (ICP) optical emission and inductively coupled plasma-mass spectrometry (ICP-MS)

chromatographic techniques and instruments:

paper such as ascending and descending

thin layer such as ascending, high performance, radical and descending

column chromatography

affinity chromatography and gel filtration chromatography

gas liquid and gas solid chromatography

high performance liquid chromatography (HPLC) such as liquid-liquid (LLC), liquid-solid (LSC), ion (IC), size exclusion (SEC)

gas chromatography mass spectroscopy (GC-MS)

electrophoretic techniques, such as capillary electrophoresis

electrometric techniques:

ion-selective electrodes

potentiometric titrations

conductometric titrations

amperemetry

polarography

Sample preparation:

Sample preparation may include:

identification of any hazards associated with the samples and/or analytical chemicals

grinding to required particle size, milling, preparation of disks, digestion, dissolving, ashing, refluxing, extraction, filtration, evaporation, flocculation, precipitation, washing, drying, centrifugation, degassing and temperature equilibration

culturing of micro-organisms

determination of, and if appropriate, removal of any contaminants or impurities

ultra-trace procedures requiring high purity solvents, clean rooms, ultra clean glassware and specialised glassware

Nutrient analysis may

Nutrient analysis may include:

percentage composition of foods for major macro-nutrients such as starch, sugars, fats, protein and fibre

percentage composition of foods for saturated, unsaturated (mono, poly and omega3) fats and trans fatty acids

soluble and insoluble fibre

micro-nutrients with positive or negative health implications

micro-nutrients that figure in Recommended Daily Intake (RDI) lists

enzymic and immunological assays

Ingredient composition

Ingredient composition, may include specification of:

gluten free, lactose free, wheat free, cholesterol, salicylates, amines, monosodium glutamate (MSG), alcohol, nuts, additives, such as maltodextrose, egg white, wheat varieties, antioxidants, flavins, soy and phytoestrogens, and glycaemic index (GI)

probiotic claims

genetically modified food, irradiation of foods or ingredients

Ingredient composition involved with the development of new processes, new products, and flavours

Ingredient composition involved with the development of new processes, new products, and flavours may include:

quantitative analysis of oils in condiments and mustards

characterisation of probiotic and prebiotic foods

characterisation of flavins and phytoestrogens

characterisation of starch variants such as resistant starch

characterisation of tannins and polyphenols in beverages

analysis of ingredients that impart flavour and colour

Checking for contaminants

Checking for contaminants may include:

identification of microbial contaminants

heavy metals

allergens

chemical contaminants that constitute either:

a public health risk with long term implications such as afflotoxin in peanuts

a food poisoning risk

spoiling of food leading to flavour changes and loss of sale

The test results

The test results may contribute to:

optimising production processes

nutritional information

labeling requirements

food safety

establishment, monitoring and troubleshooting of the HACCP process

Hazards

Hazards may include:

electric shock

biohazards:

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

mycotoxins

chemicals:

acids (e.g. sulphuric, perchloric and hydrofluoric)

hazardous materials, such as heavy metals and pesticides

anions (e.g. fluoride)

hydrocarbons (e.g. mono-aromatics)

sharps, and broken glassware

aerosols

flammable liquids and gases

cryogenics such as dry ice and liquid nitrogen

fluids under pressure such as hydrogen in gas liquid chromatography and acetylene in atomic absorption spectrometry

sources of ignition

dusts

high temperature ashing processes

disturbance or interruption of services

Addressing hazards

Addressing hazards may include:

use of MSDS

labelling of samples, reagents, aliquoted samples and hazardous materials

personal protective equipment, such as gloves, safety glasses and coveralls

use of fumehoods, direct extraction of vapours and gases

use of appropriate equipment such as biohazard containers, laminar flow cabinets, Class I, II and III biohazard cabinets

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

minimising exposure to radiation ionising such as lasers, electromagnetic and ultraviolet (UV) radiation

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