Directions From the job description given below, pick out the tasks that the employee is supposed to do in this job. Write each separate task on the lines given on the next page. Please keep in mind this is a job description and is therefore very general. A position description outlines the duties of the position an employee holds. A job description is more general in that most jobs have more than one position in them. Job Description: Food Science Lab Technician The Food Science Lab technician conducts standardized tests on food, beverages, additives, or preservatives to ensure compliance with FDA and other standards and regulations regarding factors such as color, texture, or nutrients. S/he provides assistance to food scientists or technologists in research and development, production technology, or quality control. Often the technician must compute moisture or salt content, percentages of ingredients, formulas, or other product factors, using mathematical and chemical procedures. Measures volume of liquids accurately using volumetrics, graduated cylinders and syringes. Then s/he records or compiles test results or prepares graphs, charts, or reports. The job also means frequently cleaning and sterilizing laboratory equipment. Technicians in this job must use laboratory extracting equipment (siphons, distillation equipment, thermometers, mechanical convection ovens, pH meters, and viscosimeters. The technician must also use database software, graphics software, presentation software, spreadsheet, and word processing software. Technicians must properly dispose of various sometimes hazardous waste materials according to state and federal regulations. They may sometimes handle extremely low temperature liquefied gases and transport and store compressed gasses in tanks. Technicians in this job must operate various laboratory equipment such as bacterial counters, pH meters, and centrifuges. Most technicians must analyze test results to classify products or compare results with standard tables. This may include tasting or smelling foods or beverages to ensure that flavors meet specifications or to select samples with specific characteristics. Additionally, it is necessary to examine chemical or biological samples to identify cell structures or to locate bacteria or extraneous material in the food or beverage products, using a microscope. Less frequently, technicians are called upon to mix, blend, or cultivate ingredients to make reagents or to manufacture food or beverage products. Lastly, for those technicians concerned with product quality, they must measure, test, or weigh bottles, cans, or other containers to ensure that hardness, strength, or dimensions meet specifications.

1. In the space below, list the tasks from this job. After you have listed all the tasks you can find in the job description (add extra entries as needed), go to the competencies listed in Appendix A and link all of the relevant competencies applicable to each task by placing the letter(s) of the competency after each task. Task Competency a. ____________________________________________ __________ b. ____________________________________________ __________ c. ____________________________________________ __________ d. ____________________________________________ __________ e. ____________________________________________ __________ f. ____________________________________________ __________ g. ____________________________________________ __________ h. ____________________________________________ __________ i. ____________________________________________ __________ j. ____________________________________________ __________ k. ____________________________________________ __________ l. ____________________________________________ __________ m. ____________________________________________ __________ n. ____________________________________________ __________ o. ____________________________________________ __________ p. ____________________________________________ __________ q. ____________________________________________ __________ Directions: Answer each of the following questions on a separate sheet of paper. Make your answers as neat and complete as possible. Do not turn in handwritten answers to these questions.

APPENDIX A O*NET Competencies A. Scientific Methods Using scientific rules and methods to solve problems. B. Critical Thinking Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. C. Reading Comprehension Understanding written sentences and paragraphs in work related documents. D. Monitoring Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. E. Active Listening Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. F. Writing Communicating effectively in writing as appropriate for the needs of the audience. G. Speaking Talking to others to convey information effectively. H. Judgment and Decision Making Considering the relative costs and benefits of potential actions to choose the most appropriate one. I. Quality Control Analysis Conducting tests and inspections of products, services, or processes to evaluate quality or performance. J. Complex Problem Solving Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions. K. Instructing Teaching others how to do something. L. Mathematics Using mathematics to solve problems. M. Operation Monitoring Watching gauges, dials, or other indicators to make sure a machine is working properly. N. Active Learning Understanding the implications of new information for both current and future problem-solving and decision-making. O. Coordination Adjusting actions in relation to others' actions. P. Learning Strategies Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things. Q. Social Perceptiveness Being aware of others' reactions and understanding why they react as they do. R. Time Management Managing one's own time and the time of others.