Unit of competency Outline
Date retreived
22/07/2026 3:58 PM AWST
22/07/2026 3:58 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.
Plan and develop formulations and specifications for new seafood product
Plan and develop formulations and specifications for new seafood product
Unit of competency
National Code
SFIPRO404
SFIPRO404
State Code
OAR35
OAR35
TGA Status
Current
Current
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
21/10/2019
Field of Education
030307 - Food Processing Technology
Original Release Date
21/10/2019
Nominal Hours
40
Description
This unit of competency describes the skills and knowledge required to plan and develop formulations and specifications for new seafood product. It requires the ability to gather and collate product information, plan product development, and finalise and record product formulations. The unit applies to individuals who are responsible for developing, documenting and applying new production information for seafood processing facilities.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Gather and collate information regarding food and related product specifications
- 1.1 Seek information related to new product specification from production trials and laboratory tests
- 1.2 Collate and confirm existing specifications relating to new product components and processes
- 1.3 Confirm end-user requirements for specification or formulations
2. Plan development of final formulation to achieve results within agreed timeframe
- 2.1 Establish and confirm requirements for development of final formulation from product specifications
- 2.2 Identify, cost and confirm ingredients and processes required to produce product to profile
- 2.3 Confirm consistency of ingredient supply against specifications
- 2.4 Identify constraints to formulation planning, and propose solutions to minimise delay
- 2.5 Complete documentation of formulation according to workplace requirements
3. Finalise and publish formulations and specifications
- 3.1 Convey information about product formulation critical to reproduction of product
- 3.2 Outline information regarding formulation and preparation of product in a format that meets customer needs
- 3.3 Canvass customers to ensure product developed from formulation meets specifications and requirements
- 3.4 Develop formulation and specifications to meet relevant requirements
4. Record formulations and product specifications
- 4.1 Maintain product formulations and specifications and authorise changes that are accurate and implement in a timely manner
- 4.2 Complete publishing and maintenance of formulations and specifications
- 4.3 Inform personnel affected by changes in formulations or specifications within timeframes that optimise efficiency of performance
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| D9278 | SFIPROC604C | Plan and develop formulations and/or specifications for new seafood product | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| BEI3 | SFI40219 | Certificate IV in Seafood Post Harvest Operations | Qualification |