IMPFT112 Manage facilities for the sensory assessment of food and drink
Overview
This standard is about managing facilities for the sensory assessment of food and drink. It covers what you need to be able to do in order to plan sensory assessments and analyse the results out of such assessments.
This standard is for you if your role requires you to develop and manage sensory assessments for the testing of food and/or drink products by a selected panel.
Performance criteria
You must be able to:
Plan for the sensory assessment of products
1 plan sensory assessment in accordance with operating instructions
2 determine the features of the product to be tested in consultation with appropriate personnel
3 develop a hypothesis for each assessment in accordance with organisational protocol
4 design the facility and layout needed for each assessment
5 develop a methodology for assessing products on a case by case basis in accordance with organisational protocol
6 plan how panel members and products will be grouped in accordance with organisational protocol
7 schedule staff time and facilities in relation with the tests to be carried out
8 address issues of validity and ethics for the chosen method for testing
9 communicate your plans to relevant staff
10 amend plans in response to feedback and agree solution
11 analyse results from the sensory assessment of products in accordance with legal and regulatory requirements, hygiene and environmental standards and instructions only
12 collect and review responses from panel members in accordance with organisational protocol
13 determine an appropriate method for organising and breaking down responses
14 test hypothesis based on responses
15 make a recommendation for the organisation based on results
Knowledge and understanding
You need to know and understand
1 the planning stages involved in conducting sensory assessments
2 how to develop an appropriate methodology for carrying out a sensory assessment
3 how to set the criteria for panel recruitment
4 how to form a hypothesis based on product information
5 how to organise resources to accommodate the sensory assessment method being used
6 how to address the issues of ethics and validity in consumer research and why it is important to do so
7 how to communicate assessment plans to relevant members of staff
8 how to respond to feedback and agree assessment plans
9 the methods for analysing and presenting data collected from participants
10 how to present your findings to relevant parties
IMPFT112 Manage facilities for the sensory assessment of food and drink
Overview
This standard is about managing facilities for the sensory assessment of food and drink. It covers what you need to be able to do in order to plan sensory assessments and analyse the results out of such assessments.
This standard is for you if your role requires you to develop and manage sensory assessments for the testing of food and/or drink products by a selected panel.
Performance criteria
You must be able to:
Plan for the sensory assessment of products
1 plan sensory assessment in accordance with operating instructions
2 determine the features of the product to be tested in consultation with appropriate personnel
3 develop a hypothesis for each assessment in accordance with organisational protocol
4 design the facility and layout needed for each assessment
5 develop a methodology for assessing products on a case by case basis in accordance with organisational protocol
6 plan how panel members and products will be grouped in accordance with organisational protocol
7 schedule staff time and facilities in relation with the tests to be carried out
8 address issues of validity and ethics for the chosen method for testing
9 communicate your plans to relevant staff
10 amend plans in response to feedback and agree solution
11 analyse results from the sensory assessment of products in accordance with legal and regulatory requirements, hygiene and environmental standards and instructions only
12 collect and review responses from panel members in accordance with organisational protocol
13 determine an appropriate method for organising and breaking down responses
14 test hypothesis based on responses
15 make a recommendation for the organisation based on results
Knowledge and understanding
You need to know and understand
1 the planning stages involved in conducting sensory assessments
2 how to develop an appropriate methodology for carrying out a sensory assessment
3 how to set the criteria for panel recruitment
4 how to form a hypothesis based on product information
5 how to organise resources to accommodate the sensory assessment method being used
6 how to address the issues of ethics and validity in consumer research and why it is important to do so
7 how to communicate assessment plans to relevant members of staff
8 how to respond to feedback and agree assessment plans
9 the methods for analysing and presenting data collected from participants
10 how to present your findings to relevant parties
Keywords: Food; Drink; Sensory; Assessment; Trial