SOP-5.

2-2-0

SENSORY EVALUATION LABORATORY

FOOD AND NUTRITION RESEARCH INSTITUTE

STANDARD OPERATING
PROCEDURE MANUAL

Page 1 of 2
Revision No.: 0
Effectivity Date:____________

RECRUITMENT, SCREENING AND SELECTION

OF CANDIDATE SENSORY PANELISTS

1.0. PURPOSE
SOP-5.2-1-0 gives the general procedure for recruitment of sensory panelists for the
products being developed in the Food and Nutrition Research Institute (FNRI). It specifies
the screening tests and provides the criteria for the selection of the candidate sensory
panelists.
2.0. SCOPE
All employees of FNRI as well as of other DOST agencies, wherever practicable, can
participate in the recruitment, screening and selection process.
3.0.REFERENCES
3.1.EA-4/09:2003, Accreditation for sensory testing laboratories. Available at:
http://www.europeanaccreditation.org/Docs//0002%5FApplication
%20documents/0002%5FApplication%20documents%20for%20Laboratories%20Series
%204/00300%5FEA%2D4%2D09rev01.pdf
3.2.ISO 6658:1985Sensory analysis- Methodology- General guidance
3.3.ISO 8586-1:1993, Sensory analysis: General guidance for the selection, training and
monitoring of assessors. Part 1: Selected assessors
3.4.ISO 22935-2:2009, Milk and milk products, Sensory analysis: Part 1: General guidance
for the recruitment, selection, training and monitoring of assessors.
4.0. DEFINITION OF TERMS
Refer to *Vocabulary Section*.
5.0.RESPONSIBILITY
5.1.The Laboratory Manager is responsible for organizing all recruitment activities.
5.2.The sensory analyst and the panel leader are in charge of conducting the screening
tests and evaluation and selection of candidate sensory panelists.
6.0.PROCEDURE
6.1.Recruitment of Candidate Sensory Panelists
A large number of candidates should be recruited for selection and screening in order to
have enough assessors to select from when forming a panel. Assessors can be
recruited within the Food and Nutrition Research Institute as in-house panelists or from
outside the Institute. They should be staffs who are not involved with the project.
6.1.1.An announcement of invitation with attached sign-up sheets is posted in
bulletin boards or area with strategic visibility. Letter of invitation (F-SOP5.2-2-40) is also sent to potential assessor. Interested panel is informed of the amount of
time that will be required for the screening process and for the actual panel work.
6.1.2.Screening questionnaire (F-SOP5.2-2-1-0) and product attitude survey form (FSOP5.2-2-2-0) are accomplished by the candidate sensory panelists to
determine if they are qualified.
______________________________________________________________________________________
CONTROLLED

Copy No. ______________________

Document type:

Reviewed by: ___________________

Approved by: ______________________

This document shall not be copied in whole or in part; if not stamped in red, this document is uncontrolled.

FNRI-SEL
RECRUITMENT, SCREENING AND
SELECTION OF CANDIDATE SENSORY
PANELISTS

SOP5.2-2-0
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6.1.3.Based on the accomplished forms, the candidate sensory panelists are

evaluated against the following pre-screening criteria:

Interested, motivated and committed to becoming a sensory panelist

Available to attend trainings and evaluation sessions
Not involved and not bias to the project/ food to be evaluated
Capable of describing and discriminating
Generally healthy
Non-smoker

6.1.4.A list of pre-screened candidate sensory panelists for screening tests is

prepared.
6.1.5.All candidates are notified of the pre-screening results and informed of the next
activity which is the orientation seminar.
6.1.6.Consent form (F-SOP5.2-2-3-0) is accomplished by all pre-screened
candidates.
6.2. Screening and Selection of Candidate Sensory Panelists
6.2.1. A seminar on basic sensory evaluation is conducted to orient the candidate
sensory panelists of the basic principles of sensory evaluation and of the
screening tests that they will undergo.
6.2.2.Determination of sensitivity of taste is conducted. This consists of two sensory
evaluation methods which are: Basic Taste Recognition (SEP-5.2-1-0) and Taste
Threshold Test (SEP-5.2-2-0).
6.2.3.Data gathered from the screening tests are evaluated.
6.2.4.Sensory panelist performances are kept in their individual profile as basis of
their qualification on particular sensory evaluation objective.
6.2.5.Candidates who garnered a score of 65% and above in the combined results
of the screening tests are qualified sensory panelists. Poor performances are
subject to re-training.
6.2.6.All candidates are notified of the results of the screening tests.
7.0. Related Documents
7.1.SEP-5.2-1-0, Basic Taste Test
7.2.SEP-5.2-2-0, Taste Threshold Test
7.3.F-SOP5.2-2-1-0, Screening Questionnaire
7.4.F-SOP5.2-2-2-0, Product Attitude Survey Form
7.5.F-SOP5.2-2-3-0, Consent Form
7.6.F-SOP5.2-2-4-0, Letter of Invitation

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This document shall not be copied in whole or in part; if not stamped in red, this document is uncontrolled.