Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
MSL974020 Mapping and Delivery Guide
Perform food tests
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | MSL974020 - Perform food tests |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit of competency describes the skills and knowledge to interpret food test requirements, prepare samples, conduct pre-use and calibration checks on equipment, and perform routine testing of raw food materials, in-process materials and final products. These tests will involve several measurement steps. The unit includes data processing and some interpretation of results and tracking of obvious test malfunctions where the procedure is standardised. However, personnel are not required to analyse data, optimise tests/procedures for specific samples or troubleshoot equipment problems where the solution is not apparent.This unit applies to laboratory or technical assistants and instrument operators working in the food and beverage processing industry sectors.No licensing or certification requirements exist at the time of publication. However, regulations and/or external accreditation requirements for laboratory operations exist, so local requirements should be checked. Relevant legislation, industry standards and codes of practice within Australia must also be applied. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | |||
Competency Field | Testing |
Development and validation strategy and guide for assessors and learners | Student Learning Resources | Handouts Activities |
Slides PPT |
Assessment 1 | Assessment 2 | Assessment 3 | Assessment 4 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Process data |
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Element: Interpret and schedule test requirements |
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Element: Identify hazards and workplace controls associated with the sample, preparation/test methods, reagents and/or equipment | ||||||||
Element: Plan parallel work sequences to optimise throughput of multiple sets of samples | ||||||||
Element: Receive and prepare food samples |
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Element: Record sample description, compare with specification and note and report discrepancies | ||||||||
Element: Prepare samples and standards in accordance with food testing requirements | ||||||||
Element: Check equipment before use |
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Element: Perform pre-use and safety checks in accordance with relevant workplace and operating procedures | ||||||||
Element: Check equipment calibration using specified standards and procedures | ||||||||
Element: Inspect reagents required for quality issues including visual checks and expiry | ||||||||
Element: Test samples to determine food components and characteristics |
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Element: Perform tests/procedures on all samples and standards in accordance with specified methods | ||||||||
Element: Shut down equipment/instruments in accordance with operating procedures |
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Element: Construct calibration graphs and compute results for all samples from these graphs | ||||||||
Element: Ensure calculated values are consistent with reference standards and expectations | ||||||||
Element: Record and report results in accordance with workplace procedures | ||||||||
Element: Determine if basic procedure or equipment problems have led to atypical data or results | ||||||||
Element: Maintain a safe work environment |
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Element: Minimise the generation of wastes and environmental impacts | ||||||||
Element: Ensure the safe collection of laboratory and hazardous waste for subsequent disposal | ||||||||
Element: Care for and store equipment and reagents as required | ||||||||
Element: Maintain laboratory records |
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Element: Ensure traceability of sample from receipt to reporting of results |