Unit of competency Outline
Date retreived
22/07/2026 10:02 PM AWST
22/07/2026 10:02 PM 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.
Develop a new food product
Develop a new food product
Unit of competency
National Code
FDFFST5008A
FDFFST5008A
State Code
S7944
S7944
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
08/08/2014
Field of Education
030307 - Food Processing Technology
Original Release Date
08/08/2014
Nominal Hours
100
Description
This unit covers the skills and knowledge required to develop an innovative food, beverage or related product from a concept to a packaged and labelled finished product.
Notes
Elements and Performance Criteria
1. Develop concept for the new product
- 1.1 Identify concept for new innovative product
- 1.2 Identify potential innovative new product
- 1.3 Determine market for new product
- 1.4 Determine viability of product concept
2. Identify product development parameters
- 2.1 Determine product parameters
- 2.2 Determine equipment required for producing new product
- 2.3 Determine analytical tests to be conducted to identify quality and safety parameters
- 2.4 Determine processing parameters
- 2.5 Determine ingredients required for producing new product
3. Trial new product
- 3.1 Conduct a series of trials of new product
- 3.2 Determine improvements and or changes required for each successive trial
- 3.3 Accurately record details of each trial
4. Analyse new product
- 4.1 Determine appropriate analytical tests to be conducted to verify product safety and quality
- 4.2 Conduct appropriate tests to determine quality and safety of product
- 4.3 Accurately record test results
- 4.4 Determine safety and quality of product using analytical results
5. Design label for product
- 5.1 Establish concept for product label
- 5.2 Identify requirements to ensure the product label is compliant
- 5.3 Develop a compliant label for the food product
6. Package product
- 6.1 Establish equipment required for packaging new food product
- 6.2 Establish suitable packaging materials required for packaging new product
- 6.3 Package final product
7. Document development process
- 7.1 Conceptual ideas are documented
- 7.2 Research relevant to new product is conducted and documented
- 7.3 Analysed results of new product quality and safety are verified and documented
- 7.4 Details and results of product trials are documented and changes to trials are explained and justified
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Occupational health and safety requirements
Codes of practice
Material Safety Data Sheet
Enterprise specific.
Regulations
Australian and international standards including:
professional association regulations
industry guidelines and codes of practice
industry regulations
Food Standards Code
ISO Standards
codex alimentaruis
State food regulators
Acts of parliament.
Materials, equipment and systems
Access to processing facilities within research parameters
Access to analytical facilities within research parameters
Access to research materials including but not limited to:
industry journals/periodicals
food-related magazines
text
articles
internet sites associated with research parameters.
Occupational health and safety requirements
Codes of practice
Material Safety Data Sheet
Enterprise specific.
Regulations
Australian and international standards including:
professional association regulations
industry guidelines and codes of practice
industry regulations
Food Standards Code
ISO Standards
codex alimentaruis
State food regulators
Acts of parliament.
Materials, equipment and systems
Access to processing facilities within research parameters
Access to analytical facilities within research parameters
Access to research materials including but not limited to:
industry journals/periodicals
food-related magazines
text
articles
internet sites associated with research parameters.
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment
A person who demonstrates competency in this unit must be able to produce samples of cereal-based products to provide information and date for reviewing the production system.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Critical aspects of assessment must include the ability to develop a food product including evidence of:
developing a concept and production parameters for a food product; trialling the production of the new product;
analysing the results of product trials; designing packaging and label for the new product; and
preparing a report on the product development process.
Context of and specific resources for assessment
Assessment of performance requirements in this unit should be undertaken within the context of food technology. Competency is demonstrated by performance of all stated criteria, including the critical aspects and knowledge and skills elaborated in the Evidence Guide, and within the scope as defined by the Range Statements applicable to the workplace environment.
Assessment must occur in a real or simulated workplace where the assessee has access to:
Laboratory facilities
Production facilities
Current legislative requirements
Computers, printers and appropriate software packages
Access to research materials including but not exclusive to:
journals
periodicals
internet
articles
research papers
text
industry papers.
Method of assessment
The following assessment methods are suggested:
A report on developing a product from concept to packaging
The qualities and packaging of the new product
Written and/or oral questioning to assess knowledge and understanding
Observation of candidate conducting a range of processes and tests.
Guidance information for assessment
Evidence should be gathered over a period of time in a range of actual or simulated environments.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment
A person who demonstrates competency in this unit must be able to produce samples of cereal-based products to provide information and date for reviewing the production system.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Critical aspects of assessment must include the ability to develop a food product including evidence of:
developing a concept and production parameters for a food product; trialling the production of the new product;
analysing the results of product trials; designing packaging and label for the new product; and
preparing a report on the product development process.
Context of and specific resources for assessment
Assessment of performance requirements in this unit should be undertaken within the context of food technology. Competency is demonstrated by performance of all stated criteria, including the critical aspects and knowledge and skills elaborated in the Evidence Guide, and within the scope as defined by the Range Statements applicable to the workplace environment.
Assessment must occur in a real or simulated workplace where the assessee has access to:
Laboratory facilities
Production facilities
Current legislative requirements
Computers, printers and appropriate software packages
Access to research materials including but not exclusive to:
journals
periodicals
internet
articles
research papers
text
industry papers.
Method of assessment
The following assessment methods are suggested:
A report on developing a product from concept to packaging
The qualities and packaging of the new product
Written and/or oral questioning to assess knowledge and understanding
Observation of candidate conducting a range of processes and tests.
Guidance information for assessment
Evidence should be gathered over a period of time in a range of actual or simulated environments.
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| OAM23 | FBPFST5008 | Develop a new food product | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D686 | FDF50311 | Diploma of Food Science and Technology | Qualification |