7628 version 4
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Assess food or related product quality using sensory evaluation
Level
3
Credits
5
Purpose
This unit standard is for people who are currently working in jobs which
involve the assessment of food or related products using sensory evaluation.
This unit standard is intended for panellists involved with descriptive analysis
and/or acceptability testing of tastes, aromas and flavours, and includes
taste, smell, and visual assessment.
People credited with this unit standard are able to determine profiles of
sample products to assess food or related product quality using sensory
evaluation, and communicate product assessment results.
Subfield
Food and Related Products Processing
Domain
Food and Related Product Quality
Status
Registered
Status date
23 April 2008
Date version published
23 April 2008
Planned review date
31 December 2012
Entry information
Open.
Accreditation
Evaluation of documentation and visit by NZQA and
industry.
Standard setting body (SSB)
Competenz (Food and Beverage)
Accreditation and Moderation Action Plan (AMAP) reference
0111
This AMAP can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Special notes
1
Legislation relevant to this unit standard includes but is not limited to the: Health and
Safety in Employment Act 1992; Health and Safety in Employment Regulations 1995;
Food Act 1981; Food Hygiene Regulations 1974; Food (Safety) Regulations 2002;
Resource Management Act 1991; and their associated regulations and subsequent
amendments.
 New Zealand Qualifications Authority 2016
7628 version 4
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2
Range
Assessment tests – descriptive, acceptance, threshold, difference;
Deviation targets – standard deviation and/or organisation specific.
3
Definitions
Organisational procedures refer to documents that include: worksite rules, codes,
and practices; equipment operating instructions; production specifications;
documented quality management systems; and health and safety requirements.
Descriptive testing refers to a validated assessment method that describes what a
product is like by rating it against various rateable dimensions known as standard
attributes;
Panellist refers to a person who assesses, evaluates or tests product samples by
using sensory evaluation;
Threshold testing refers to the ability to detect simple differences in odour, texture
and flavour.
Agreed indicates that a course of action is:
a agreed between two or more people (including the assessee) – eg action
completed in an agreed timeframe, and/or
b contained in stated policy and/or procedures (made known to the assessee) as
being the required performance standard – eg location for filing documentation.
Elements and performance criteria
Element 1
Determine profiles of sample products to assess food or related product quality using
sensory evaluation.
Performance criteria
1.1
Product is tested, quality assessed, and profile determined within agreed
timeframe.
Range
tests – descriptive, threshold.
1.2
Product is tested for compliance in agreed manner and within agreed
timeframe.
1.3
Threshold test result is within organisation's specified deviation target.
1.4
Descriptive test result is within organisation’s specified deviation target.
1.5
Control sample profile rating is consistent with other panellists, and variance
falls within organisation’s specified deviation target.
1.6
Duplicate sample assessment performed at different times is consistent across
assessments and within organisation's specified deviation target.
1.7
Determination of profiles of sample products complies with organisational
procedures, and legislation.
 New Zealand Qualifications Authority 2016
7628 version 4
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1.8
Documentation related to determining sample product profile is completed in
accordance with organisational procedures.
Element 2
Communicate product assessment results.
Performance criteria
2.1
Product quality assessment results are communicated in accordance with
organisational procedures and legislation within agreed timeframe.
2.2
Product assessment descriptors used in assessment communication are correct
in accordance with organisational procedures.
2.3
Definition of terms used to describe product profile is consistent with standard
attributes in accordance with organisational procedures.
2.4
Documentation related to communicating product assessment results is
completed in accordance with organisational procedures.
Please note
Providers must be accredited by NZQA, or an inter-institutional body with delegated
authority for quality assurance, before they can report credits from assessment against
unit standards or deliver courses of study leading to that assessment.
Industry Training Organisations must be accredited by NZQA before they can register
credits from assessment against unit standards.
Accredited providers and Industry Training Organisations assessing against unit standards
must engage with the moderation system that applies to those standards.
Accreditation requirements and an outline of the moderation system that applies to this
standard are outlined in the Accreditation and Moderation Action Plan (AMAP). The
AMAP also includes useful information about special requirements for organisations
wishing to develop education and training programmes, such as minimum qualifications for
tutors and assessors, and special resource requirements.
Comments on this unit standard
Please contact the Competenz qualifications@competenz.org.nz if you wish to suggest
changes to the content of this unit standard.
 New Zealand Qualifications Authority 2016