Qualification Outline
22/07/2026 5:14 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 I in Food Processing
Certificate I in Food Processing
FBP10121
BGZ9
Current
Approved
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 1.00 | 09/09/2021 | Current | Approved |
Description
This qualification describes the basic skills and knowledge required for entry level workers, who work under direct supervision, in a food processing environment. At this level, workers have the technical skills to use a very limited range of equipment to process food and carry out routine and predictable tasks, guided by a supervisor.
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:- Nine (9) units of competency:
- Five (5) core units plus
- Four (4) elective units.
The electives are to be chosen as follows:
- at least two (2) units from Group A
- up to two (2) units from Group B
- up to two (2) 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 five (5) units must be completed.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| ODL43 | FBPOPR2074 | Carry out manual handling tasks | 30 | Unit of competency |
| 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 |
2. Group A Elective Units
At least two (2) units must be completed from Group A.
Please refer to the packaging rules for the full details of available options.
3. Group B Elective Units
Up to two (2) units may be completed from Group B.
Please refer to the packaging rules for the full details of available options.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| BDO7 | FBP10117 | Certificate I in Food Processing | Qualification |
No information
Entry Requirements
There are no entry requirements for this qualification.
Traineeships and Apprenticeships