Unit of competency Outline
Date retreived
22/07/2026 6:08 PM AWST
22/07/2026 6:08 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.
Implement and review manufacturing, packaging and testing of beverage products
Implement and review manufacturing, packaging and testing of beverage products
Unit of competency
National Code
FDFFST4053A
FDFFST4053A
State Code
S7935
S7935
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
40
Description
This unit covers the skills and knowledge required to produce beverages using documented procedures, carry out product testing, and conduct a quality review of the process.
Notes
Elements and Performance Criteria
1. Produce a range of beverage product samples
- 1.1 Equipment used to prepare beverage products is selected and prepared
- 1.2 Pre-treatments for beverage production are implemented
- 1.3 Appropriate processing techniques and technologies are used to produce a range of beverage product samples
- 1.4 Permissible additives/preservatives used in the production of beverage products are identified and used according to specifications
- 1.5 Data requirements appropriate for food safety, quality and production standards are identified
- 1.6 Data collection points consistent with equipment capabilities and data requirements are established
- 1.7 Procedures to deal with non-conformance in relation to process and the final product are developed
- 1.8 Sample products are produced using appropriate hygiene and sanitation techniques
2. Review packaging of beverage products
- 2.1 Packaging requirements for beverage products are identified consistent with regulatory, client and enterprise requirements
- 2.2 Test packaging of beverage products is undertaken or supervised and checked for safety and conformance to client and enterprise requirements
3. Assess the quality, safety and shelf life of a range of beverage products
- 3.1 A range of testing techniques including sensory analysis are performed to assess the safety of the beverage product
- 3.2 A range of testing techniques including sensory analysis are preformed to assess the quality of the beverage product
- 3.3 A range of testing techniques are performed to determine the shelf life of the beverage product
- 3.4 All common hazards and critical control points (CCPs) for the production of products are identified and assessed
4. Review production processes
- 4.1 The CCPs and critical limits for product safety are reviewed
- 4.2 Operating procedures are reviewed for food safety and quality
- 4.3 The OHS plan is reviewed for processing of food products
- 4.4 Environmental impacts and associated costs are reviewed for processing of food products
RANGE STATEMENT
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.
Policies and procedures
Work is carried out according to company procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements.
Occupational health and safety requirements
OHS legislation, regulations and Codes of practice
Safety Data Sheets (SDSs) for hazardous substances
Enterprise specific OHS requirements.
Regulations
Australian and international standards including:
professional association regulations
industry guidelines and codes of practice
industry regulations
Australian and New Zealand Food Standards Code
ISO Standards
Codex Alimentaruis
export requirements
State food safety regulations
International, Australian and State environmental protocols and regulations regarding effluent.
Beverage products
Include carbonated drinks, fruit juices and drinks, fermented and alcoholic beverages, soups, water products, teas and coffees.
Materials equipment and systems
Beverage processing chemicals, beverage processing equipment filling and washing equipment.
Testing techniques
Testing techniques include sensory (organoleptic) testing, spectroscopy, titration, chromatography, microbiological testing and extraction.
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.
Policies and procedures
Work is carried out according to company procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements.
Occupational health and safety requirements
OHS legislation, regulations and Codes of practice
Safety Data Sheets (SDSs) for hazardous substances
Enterprise specific OHS requirements.
Regulations
Australian and international standards including:
professional association regulations
industry guidelines and codes of practice
industry regulations
Australian and New Zealand Food Standards Code
ISO Standards
Codex Alimentaruis
export requirements
State food safety regulations
International, Australian and State environmental protocols and regulations regarding effluent.
Beverage products
Include carbonated drinks, fruit juices and drinks, fermented and alcoholic beverages, soups, water products, teas and coffees.
Materials equipment and systems
Beverage processing chemicals, beverage processing equipment filling and washing equipment.
Testing techniques
Testing techniques include sensory (organoleptic) testing, spectroscopy, titration, chromatography, microbiological testing and extraction.
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 a range of beverage product samples, and to provide information and data for reviewing the production system
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Critical aspects of assessment must include evidence of the ability to produce and bottle a range of beverage samples, to assess the quality of the beverage products based on product testing, and to review the production process used for food product safety and quality and for environmental impact.
Competency includes the candidate’s ability to review manufacturing processes for a range of products drawn from:
mineral water products
bottled water products
flavoured water products
sports and energy drinks
standard styles of tea/coffee
decaffeinated tea/coffee
flavoured products
still, sparkling and fortified beverages/wine.
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:
Production process and related equipment, manufacturers’ advice and operating procedures
Methods and related software systems as required for collecting data and calculating yields, efficiencies and material variances appropriate to production environment
Tests used to report relevant product/process information and recorded results
Method of assessment
Evidence may include product samples, third party report, portfolio, work documentation produced by the candidate, and written and/or oral questioning to assess knowledge and understanding of the performance criteria and critical aspects for assessment. Assessment should also include wherever possible observation of the candidate oversighting or conducting a range of beverage manufacturing 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 a range of beverage product samples, and to provide information and data for reviewing the production system
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Critical aspects of assessment must include evidence of the ability to produce and bottle a range of beverage samples, to assess the quality of the beverage products based on product testing, and to review the production process used for food product safety and quality and for environmental impact.
Competency includes the candidate’s ability to review manufacturing processes for a range of products drawn from:
mineral water products
bottled water products
flavoured water products
sports and energy drinks
standard styles of tea/coffee
decaffeinated tea/coffee
flavoured products
still, sparkling and fortified beverages/wine.
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:
Production process and related equipment, manufacturers’ advice and operating procedures
Methods and related software systems as required for collecting data and calculating yields, efficiencies and material variances appropriate to production environment
Tests used to report relevant product/process information and recorded results
Method of assessment
Evidence may include product samples, third party report, portfolio, work documentation produced by the candidate, and written and/or oral questioning to assess knowledge and understanding of the performance criteria and critical aspects for assessment. Assessment should also include wherever possible observation of the candidate oversighting or conducting a range of beverage manufacturing 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 |
|---|---|---|---|
| OAO28 | FBPFST5029 | Implement and review manufacturing, packaging and testing of beverage products | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D686 | FDF50311 | Diploma of Food Science and Technology | Qualification |
| D683 | FDF40311 | Certificate IV in Food Science and Technology | Qualification |