Understand how to control the sensory assessment of food and drink

Overview & Purpose

What This Standard Covers

This standard outlines the knowledge required to effectively control the sensory assessment of food and drink, including the preparation and execution of sensory tests with a panel. It is applicable for roles that involve managing sensory assessments of food and drink products.

Performance Criteria

• Prepare for and conduct sensory assessments.
• Refer to IMPFT110S for detailed procedures.

Knowledge & Understanding Requirements

• Criteria for selecting diverse panel members.
• Differences between various sensory tests and their appropriate application.
• Types of data to be collected during assessments.
• Importance of objectivity in sensory evaluation.
• Guidance for panel members in creating flavor profiles.
• Stages of taste, smell, and texture during consumption.
• Methods for recording information and data accrual.
• Reporting structures and understanding authority limits in assessments.
• Standard operating procedures and quality arrangements for assessments.
• Protocols for sharing assessment data and information.

Relevent Roles

• Manufacturing technologies
• Process Operatives
• Plant and Machine Operatives