Unit of competency Outline

Date retreived
22/07/2026 6:03 AM AWST

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Implement and review the manufacturing and processing of edible fats and oils

Implement and review the manufacturing and processing of edible fats and oils

Unit of competency
National Code
FBPFST5028
State Code
OAL71
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
18/12/2018
View on TGA
State Implementation and Classification
Approved Date
18/04/2019
Field of Education
030307 - Food Processing Technology
Original Release Date
18/04/2019
Nominal Hours
30
Description
This unit of competency describes the skills and knowledge required to implement and review the manufacture and processing of edible fats and oils, based on the preparation of product samples.This unit applies to food science and technology personnel who have roles in product design, quality assurance and production management. The unit typically applies to staff who have responsibility for maintaining product safety, quality and efficiency in food production in the edible fats and oils sector.No occupational licensing or certification requirements apply to this unit at the time of publication. However, legislative and regulatory requirements for food processing exist, so local requirements must be checked. All work must comply with Australian food safety standards and relevant codes of practice.
Notes
Elements and Performance Criteria
1. Review preparation of plant and animal products for oil extraction and processing
  • 1.1 Identify processing stages for preparation of products
  • 1.2 Establish the principles of pre-treatments for fat and oil processing
  • 1.3 Establish regulatory, quality and safety requirements
  • 1.4 Conduct test runs of the manufacturing process and check product against requirements
2. Monitor processing techniques and technologies to produce fat or oil product
  • 2.1 Identify processing techniques and technologies used to produce edible fats and oils
  • 2.2 Identify the steps involved in the manufacture of the product
  • 2.3 Apply appropriate hygiene and sanitation practices
  • 2.4 Identify data requirements appropriate for food safety, quality and production standards
  • 2.5 Manufacture edible fats and oils according to specifications
  • 2.6 Establish data collection points consistent with equipment capabilities and data requirements
  • 2.7 Implement procedures to deal with non-conformance in relation to process and the final product
3. Review packaging of fat and oil products
  • 3.1 Identify suitable packaging and storage requirements for the products and check against regulatory, client and company requirements
  • 3.2 Undertake test packaging of products and check for safety and conformance to client and company requirements
4. Assess the quality, safety and shelf life of fats and oil products
  • 4.1 Carry out tests to assess the safety and quality and to determine the shelf life of the product
  • 4.2 Conduct sensory analysis to confirm product quality
  • 4.3 Identify and assess all common hazards and critical control points (CCPs) for the production of products
5. Review production processes
  • 5.1 Monitor and review the critical control points (CCPs) and critical limits for product safety
  • 5.2 Review operating procedures for food safety and quality
  • 5.3 Review the production plan against company and client schedules and quality requirements
  • 5.4 Review environmental impacts and associated costs for processing of food products
  • 5.5 Rectify or report issues arising with production processes
No information
No information
Replaces
State Code National Code Title Type
S7934 FDFFST4052A Implement and review the manufacturing and processing of edible fats and oils Unit of competency