Qualification Outline

Date retreived
22/07/2026 6:44 AM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Certificate II in Food Processing

Certificate II in Food Processing

Qualification
National Code:
FBP20121
State Code:
BGZ2
TGA Status:
Replaced
DTWD Status:
Replaced
National Endorsed, State Implementation and Classification
Field of Education
0303 - Process And Resources Engineering
Original TGA Release Date
09/09/2021
Approved Date
23/11/2021
Stream of Study
Initial Vocational (3100 - 3600)
VET Act Classifier
B
Nominal Hours
385
Duration
1 Semester
Current Release Number
2.00
Current Release Date
20/04/2022
VET Act Conditions
—
Releases
Release Version Release Date TGA Status DTWD Status
2.00 20/04/2022 Current Approved
1.00 09/09/2021 Replaced Approved
Description

This qualification describes the skills and knowledge required for those who work in operational roles, under supervision, in a food processing environment. At this level, workers have the technical skills to use a limited range of machinery and/or equipment to process food and carry out routine tasks guided by established procedures.
Users should note there are specialist components that cover the processing of meat in the AMP Meat Processing Training Package, and specialist components that cover the processing of seafood in the SFI Seafood Industry Training Package.
All work must be carried out to comply with workplace procedures, in accordance with state/territory food safety, and health and safety codes, regulations and legislation that apply to the workplace.
No licensing, legislative or certification requirements apply to this qualification at the time of publication.

Schedule
Packaging Rules
To achieve this qualification, competency must be demonstrated in:
- Thirteen (13) units of competency:
- Four (4) core units plus
- Nine (9) elective units.

The electives are to be chosen as follows:
- at least five (5) units from Group A
- up to three (3) units from Group B
- up to three (3) units from any currently endorsed Training Package or accredited course. Elective units must ensure the integrity of the qualification’s Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome.
1. Core Units

All four (4) units must be completed.

State Code National Code Title Hours Type
ODL98 FBPFSY2002 Apply food safety procedures 30 Unit of competency
ODL90 FBPOPR2096 Follow procedures to maintain good manufacturing practice in food processing 35 Unit of competency
OAN27 FBPWHS2001 Participate in work health and safety processes 40 Unit of competency
OAN33 FBPOPR2071 Provide and apply workplace information 30 Unit of competency
2. Group A Elective Units

At least five (5) units must be chosen from Group A.
Please refer to the packaging rules for the full details of available options.

State Code National Code Title Hours Type
AWX02 SIRXPDK001 Advise on products and services 25 Unit of competency
ODL47 FBPFAV2002 Apply hydro-cooling processes to fresh produce 30 Unit of competency
OAO14 FBPOPR2070 Apply quality systems and procedures 30 Unit of competency
OAM95 FBPOPR2066 Apply sampling procedures 20 Unit of competency
ODM37 FBPOPR2084 Apply work procedures to maintain integrity of processed product 30 Unit of competency
AWX42 SIRRRTF001 Balance and secure point-of-sale terminal 20 Unit of competency
ODL43 FBPOPR2074 Carry out manual handling tasks 30 Unit of competency
ODL91 FBPOPR2095 Clean and sanitise equipment 20 Unit of competency
ODL94 FBPOPR2094 Clean equipment in place 30 Unit of competency
ODL93 FBPFAV3003 Conduct chemical wash for fresh produce 30 Unit of competency
OAM49 FBPOPR2065 Conduct routine maintenance 50 Unit of competency
BBG00 FBPOPR2019 Fill and close product in cans 50 Unit of competency
OBD53 AMPX219 Follow electronic labelling and traceability systems in a food processing establishment 35 Unit of competency
ODL88 FBPHVB2001 Freeze and thaw dough 10 Unit of competency
AWW99 SIRXRSK001 Identify and respond to security risks 25 Unit of competency
ODM00 FBPBEV2004 Identify key stages and beer production equipment in a brewery 25 Unit of competency
ODL87 FBPOPR2076 Inspect and sort materials and product 20 Unit of competency
ODL96 FBPFSY2003 Maintain food safety when loading, unloading and transporting food 35 Unit of competency
ODM34 FBPOPR2081 Measure non-bulk ingredients 20 Unit of competency
ODM36 FBPOPR2083 Operate a baking process 55 Unit of competency
ODL70 FBPBPG2009 Operate a beverage packaging process 35 Unit of competency
ODM33 FBPOPR2080 Operate a blending, sieving and bagging process 45 Unit of competency
ODL53 FBPOPR2077 Operate a bulk dry goods transfer process 30 Unit of competency
ODL69 FBPBPG2010 Operate a case packing process 45 Unit of competency
ODL29 FBPCON2011 Operate a chocolate tempering process 20 Unit of competency
ODL95 FBPOPR2092 Operate a continuous freezing process 50 Unit of competency
ODL62 FBPDPR2007 Operate a cooling and hardening process 15 Unit of competency
ODL60 FBPOPR2097 Operate a depositing process 60 Unit of competency
ODL36 FBPBPG2011 Operate a fill and seal process 55 Unit of competency
ODP96 TLID0016 Operate a forklift 35 Unit of competency
ODK99 FBPOPR2090 Operate a freezing process 60 Unit of competency
ODL79 FBPOPR2086 Operate a frying process 55 Unit of competency
ODM38 FBPOPR2085 Operate a grinding process 20 Unit of competency
ODL77 FBPOPR2091 Operate a holding and storage process 15 Unit of competency
ODM39 FBPOPR2087 Operate a mixing or blending and cooking process 55 Unit of competency
ODM35 FBPOPR2082 Operate a mixing or blending process 40 Unit of competency
ODL10 FBPBPG2012 Operate a packaging process 40 Unit of competency
OAN78 FBPOPR2068 Operate a process control interface 35 Unit of competency
ODL07 FBPOPR2089 Operate a production process 50 Unit of competency
OAN52 FBPSUG2022 Operate a waste water treatment system 40 Unit of competency
ODK86 FBPOPR2093 Operate an automated cutting process 35 Unit of competency
ODL31 FBPCON2010 Operate an enrobing process 30 Unit of competency
ODM05 FBPEGG2004 Operate egg grading and packing floor equipment 40 Unit of competency
ODL97 FBPOPR2088 Operate pumping equipment 30 Unit of competency
AWC13 MSMENV272 Participate in environmentally sustainable work practices 20 Unit of competency
OBK88 FSKOCM003 Participate in familiar spoken interactions at work 10 Unit of competency
OAM55 FBPPPL2001 Participate in work teams and groups 20 Unit of competency
OAC76 MSL973013 Perform basic tests 80 Unit of competency
OAN14 FBPSUG2024 Perform standard tests on cane samples 60 Unit of competency
AWX46 SIRRMER001 Produce visual merchandise displays 30 Unit of competency
OBK76 FSKRDG005 Read and respond to simple and familiar workplace procedures 10 Unit of competency
BAK40 MSS402080 Undertake root cause analysis 30 Unit of competency
OCE05 BSBTEC201 Use business software applications 55 Unit of competency
OBL53 FSKDIG001 Use digital technology for short and basic workplace tasks 10 Unit of competency
OBL17 FSKNUM012 Use familiar and simple data for work 10 Unit of competency
OBL24 FSKNUM009 Use familiar and simple metric measurements for work 15 Unit of competency
OAM99 FBPOPR2069 Use numerical applications in the workplace 20 Unit of competency
OBL41 FSKLRG008 Use simple strategies for work-related learning 15 Unit of competency
ODM30 FBPOPR2075 Work effectively in the food processing industry 30 Unit of competency
OAN10 FBPOPR2062 Work in a clean room environment 35 Unit of competency
ODM31 FBPOPR2078 Work in a freezer storage area 20 Unit of competency
ODK97 FBPPPL2002 Work in a socially diverse environment 30 Unit of competency
ODL15 FBPEGG2003 Work on an egg grading floor 30 Unit of competency
ODM32 FBPOPR2079 Work with temperature controlled stock 30 Unit of competency
OBK62 FSKWTG009 Write routine workplace texts 15 Unit of competency
3. Group B Elective Units

Up to three (3) units may be selected from Group B.
Please refer to the packaging rules for the full details of available options.

State Code National Code Title Hours Type
ODK98 FBPPPL1001 Communicate workplace information 20 Unit of competency
ODM06 FBPFSY1002 Follow work procedures to maintain food safety 20 Unit of competency
ODL33 FBPOPR1017 Follow work procedures to maintain quality 20 Unit of competency
BBF82 FBPWHS1001 Identify safe work practices 30 Unit of competency
ODM29 FBPOPR1014 Monitor process operation 30 Unit of competency
ODL24 FBPOPR1011 Operate automated washing equipment 15 Unit of competency
ODM28 FBPOPR1013 Operate basic equipment 30 Unit of competency
ODK91 FBPBPG1001 Pack or unpack product manually 20 Unit of competency
ODL41 FBPOPR1015 Participate effectively in a workplace environment 30 Unit of competency
ODL71 FBPOPR1012 Prepare basic mixes 20 Unit of competency
ODL38 FBPOPR1016 Take and record basic measurements 30 Unit of competency
Replaces
State Code National Code Title Type
BDO8 FBP20117 Certificate II in Food Processing Qualification
BDP2 FBP20317 Certificate II in Food Processing (Sales) Qualification
Replaced By
State Code National Code Title Type
BJC3 FBP20122 Certificate II in Food Processing Qualification
No information
Entry Requirements

There are no entry requirements for this qualification.

Traineeships and Apprenticeships
(TR05020) FOOD PROCESSING (LEVEL 2) Traineeship