This unit of competency covers the ability to analyse the nutrient and ingredient composition of foods and the identification and quantification of both chemical and biological contaminants within raw and processed foods. These tests may involve complex sample preparation followed by multi-staged and/or multi-instrumental analysis, immunoassay and computer-based nutrient analysis. This unit of competency is applicable to laboratory technical officers and analysts working in the food and beverage processing industry sectors. All operations and analytical methods must comply with relevant standards, appropriate procedures and/or workplace requirements. The unit covers tests and procedures that are performed in a full or partially computerised and automated laboratory environment. Although a supervisor may not always be present, the technical worker will follow standard operating procedures (SOPs) that clearly describe the scope of permitted practice, including varying workplace/test procedures and communicating results to people outside the laboratory. While no specific licensing or certification requirements apply to this unit at the time of publication, laboratory operations are governed by relevant legislation, regulations and/or external accreditation requirements. Local requirements should be checked.