06 Mar Best practices in the sensory kitchen

An increasing number of companies run their own in-house sensory panels to test products. As many issues arise from outside influences while performing sensory testing, it is worthwhile to set best practises for both staff and panellists, beforehand. These guidelines from Leatherhead Food RA in the UK… Panellists

The best key practices panellists should follow prior to testing:

• Do not wear any makeup. This is particularly important, especially in the case of lips, as makeup on this area could taint the samples if tasting.
• Do not apply or wear anything fragranced and make sure there are no clinging odours on panellists’ clothing.
• Avoid eating or drinking anything strongly flavoured. If tasting, panellists need to have a clean palate.

Staff

The above practices should also be followed by staff involved in testing or preparation. Staff should also ensure that:

• They follow basic food hygiene rules and exhibit good general hygiene.
• No nail varnish or jewellery is worn.
• Hair is tied back, in a hair net.
• A lab coat or coverall is worn.

In the testing and preparation areas, staff must:

• Ensure the kitchen and panel areas are kept clean and tidy, and cleaned down after each session.
• Implement a cleaning schedule to ensure all those who use the areas follow the correct procedures.
• Deep clean the areas on a regular basis, for example, once a month.
• Ensure that the cleaning materials used do not impart a strong odour. If possible, cleaning materials that are non-tainting should be used.
• Store the materials and equipment used for cleaning away from any products to be tested, food or drink items, and preparation/serving equipment.
• Correctly store items by recording fridge/freezer temperatures.
• Keep the kitchen and testing areas well ventilated so that any odours that may occur are removed. Also, if possible, the kitchen and panel areas should be off limits to those not involved in the testing.

Best practices for a sensory panel should be a fundamental requirement, which all involved follow. Therefore, it is a good idea to write down what is required of the staff and panellists involved in sensory testing, and any specifics relating to your testing, so that everyone is aware of what they should/shouldn’t be doing and adhere to it. This will help to ensure that no psychological errors, outside influences, or distractions that could affect the results of the panel occur.

Source: Sharon McKee, Sensory Scientist, Leatherhead Food RA