Unit of competency Outline
Date retreived
22/07/2026 8:11 PM AWST
22/07/2026 8:11 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, manage and maintain quality systems for food processing
Develop, manage and maintain quality systems for food processing
Unit of competency
National Code
FDFFST5030A
FDFFST5030A
State Code
S7950
S7950
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
60
Description
This unit covers the skills and knowledge required to develop, manage and maintain quality systems for food processing. It also covers the skills and knowledge needed to lead people, manage systems and build quality into all enterprise systems and operations. The development and management of quality systems affects the ability of the enterprise to operate in specific markets and influences customer and consumer confidence in enterprise products.
Notes
Elements and Performance Criteria
1. Establish requirements of the quality system
- 1.1 Policies expressing the organisation’s commitment to the quality system and processes are developed
- 1.2 Legislative requirements for enterprise quality systems are identified
- 1.3 Scope and objectives of the quality system are determined, including links with all enterprise operations, customers, suppliers and contractors
- 1.4 Quality performance standards, including customer and supplier service standards, are established consistent with the direction and goals of the enterprise
- 1.5 Resource requirements are identified and included in financial, human resource and operational plans
2. Design and prepare for the quality system
- 2.1 Quality systems are selected and designed to meet enterprise, customer and regulatory requirements
- 2.2 Quality principles are applied to all enterprise operations to achieve business goals and performance standards
- 2.3 Responsibilities for development, implementation and operation of the system are clearly defined and communicated
- 2.4 Personnel from all levels and areas of the organisation are involved in the development and implementation of the quality system
- 2.5 System components, procedures and supporting documentation are developed and validated
- 2.6 Consultative and communication strategies are developed to link the quality system with all aspects of enterprise operations
- 2.7 Supplier or contractor service standards and audit requirements are determined and negotiated
- 2.8 The quality system is designed and prepared for
- 2.9 Performance measures and indicators are developed to measure performance against policies, goals and performance standards
3. Implement and monitor the quality system
- 3.1 Implementation plan is prepared and resourced
- 3.2 Training plans to provide personnel at all levels with quality concepts and skills are prepared and resourced
- 3.3 Quality system requirements and customer focus are addressed in the establishment, operation and evaluation of all enterprise systems
- 3.4 Control and preventative action measures are identified and validated
- 3.5 Corrective action procedures are developed and monitored
- 3.6 Procedures for reporting, recording and responding to non-conformances and non-compliances are established
- 3.7 Customer and supplier service standards are monitored and documented
- 3.8 Quality data is collected and analysed, and implications reported
- 3.9 Quality costs and performance are monitored
- 3.10 Quality system is prepared for external review and approval by relevant authorities
4. Continuously improve the quality system
- 4.1 Impacts of the quality system on enterprise operations are monitored and reviewed
- 4.2 Responses to customer complaints and requests are resolved and used to improve the system
- 4.3 Procedures for the ongoing identification and resolution of issues are established
- 4.4 Quality system is updated for changes in process, technical information, customer and regulatory requirements
- 4.5 Stakeholders are included in decision making and continuous improvement processes and strategies
- 4.6 Quality results, findings and conclusions are fed into improvement processes
- 4.7 Costs and benefits of the quality system are analysed
- 4.8 Quality goals and targets are continuously reviewed
5. Communicate quality outcomes
- 5.1 Certification of product and processes consistent with quality outcomes is completed according to customer and regulatory requirements
- 5.2 Regulatory authorities and agencies are promptly notified of breaches and non-compliance incidents
- 5.3 Quality outcomes are used to promote public confidence in enterprise products and services
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.
Quality systems
These may include:
Australian and New Zealand Food Standards
Food and meat industry sector specific standards
International standards e.g. ISO 9000 series
Personal Qualities Assessment (PQA)
Enterprise specific requirements.
Requirements of the quality system
These may include:
Codes of practice, regulations, Safety Data Sheets (SDSs)
control of documents, data, quality records
coverage of contracts, purchasing, supply, processing
handling, storage, processing, packaging, preservation, storage and delivery of food products
definition of management responsibilities
design and process controls
inspecting and testing, control of non-conforming
product, preventative and corrective action, auditing
management of links and impacts on all systems within the enterprise
production identification and traceability
training.
Systems components and procedures
These may include:
correction e.g. disposition, corrective action, liability management, customer complaint resolution
prevention e.g. training, operator feedback, manuals, technology and equipment reliability and maintenance, statistical collection and information, supplier QA, Standard Operating Procedures (SOPs) and work instructions.
Statistical data analysis
This may include:
correlation and regression analysis, bi-variate and multivariate analysis
distribution theory
estimating and hypothesis testing
probability and statistical inference
process stability, capability and management
reliability planning
sampling
statistical process control requirements, charting applications
variations and variation monitoring.
Quality tools
These may include cause and effect and fish bone diagrams, control charts, data points, flow charts, histograms, prioritisation matrices, process improvement models, process capability, pareto charts and team structures.
Data management systems
These may be manual or computerised and cover data collection, data monitoring and data analysis and interpretation.
Data analysis and interpretation
This may include:
Acceptable Quality Level (AQLs)
Chemical Lean (CL) levels
microbiological analysis, eg Total Viable Counts (TVC), e-coli counts
process capability analysis
process variation analysis
product monitoring
statistical process control
temperature eg cooling and chilling rates.
Documentation for the QA process for food safety
This may include:
amendment registers
Critical Control Points (CCPs) monitoring forms and additional monitoring requirements and supporting programs
CCP work instructions
HACCP audit table
HACCP team register, product description and use
process flow charts, factory floor plan, hazard analysis table
schedules relating to hygiene, cleaning and sanitation
procedures, work instructions, approved chemicals
calibration, pest control, training, product identification and recall.
Legislation
Australian and international standards
Acts of Federal and State Parliament
State and territories’ food regulations
International, Australian and State environmental protocols and regulations regarding effluent.
OHS requirements
Codes of practice, regulations, safety data sheets (SDSs)
Enterprise and process specific OHS requirements.
Regulatory requirements
These may include:
animal welfare
commercial law including fair trading, trade practices
consumer law
corporate law, including registration, licensing, financial
reporting
environmental and waste management
equal opportunity, anti-discrimination and sexual harassment
Legislation
hygiene and sanitation requirements
industrial awards, agreements
relevant regulations
state regulations regarding food processing
taxation.
Process capability
This includes:
operational capability (resources, risks, opportunities, commitments)
technical capability (personnel, equipment, systems, suppliers).
Monitoring systems and strategies
These may include:
audits and reviews
feedback from stakeholders
inspection and testing procedures and regimes (including chemical and microbiological testing procedures) for validation and verification
statistical collection and analysis.
Third party certification
This includes:
regulatory agencies
accountabilities, inspection stamps/seals
customer requirements and specifications
importing country requirements
licensing or registration requirements
national or international quality endorsement
product description and certification.
Quality systems
These may include:
Australian and New Zealand Food Standards
Food and meat industry sector specific standards
International standards e.g. ISO 9000 series
Personal Qualities Assessment (PQA)
Enterprise specific requirements.
Requirements of the quality system
These may include:
Codes of practice, regulations, Safety Data Sheets (SDSs)
control of documents, data, quality records
coverage of contracts, purchasing, supply, processing
handling, storage, processing, packaging, preservation, storage and delivery of food products
definition of management responsibilities
design and process controls
inspecting and testing, control of non-conforming
product, preventative and corrective action, auditing
management of links and impacts on all systems within the enterprise
production identification and traceability
training.
Systems components and procedures
These may include:
correction e.g. disposition, corrective action, liability management, customer complaint resolution
prevention e.g. training, operator feedback, manuals, technology and equipment reliability and maintenance, statistical collection and information, supplier QA, Standard Operating Procedures (SOPs) and work instructions.
Statistical data analysis
This may include:
correlation and regression analysis, bi-variate and multivariate analysis
distribution theory
estimating and hypothesis testing
probability and statistical inference
process stability, capability and management
reliability planning
sampling
statistical process control requirements, charting applications
variations and variation monitoring.
Quality tools
These may include cause and effect and fish bone diagrams, control charts, data points, flow charts, histograms, prioritisation matrices, process improvement models, process capability, pareto charts and team structures.
Data management systems
These may be manual or computerised and cover data collection, data monitoring and data analysis and interpretation.
Data analysis and interpretation
This may include:
Acceptable Quality Level (AQLs)
Chemical Lean (CL) levels
microbiological analysis, eg Total Viable Counts (TVC), e-coli counts
process capability analysis
process variation analysis
product monitoring
statistical process control
temperature eg cooling and chilling rates.
Documentation for the QA process for food safety
This may include:
amendment registers
Critical Control Points (CCPs) monitoring forms and additional monitoring requirements and supporting programs
CCP work instructions
HACCP audit table
HACCP team register, product description and use
process flow charts, factory floor plan, hazard analysis table
schedules relating to hygiene, cleaning and sanitation
procedures, work instructions, approved chemicals
calibration, pest control, training, product identification and recall.
Legislation
Australian and international standards
Acts of Federal and State Parliament
State and territories’ food regulations
International, Australian and State environmental protocols and regulations regarding effluent.
OHS requirements
Codes of practice, regulations, safety data sheets (SDSs)
Enterprise and process specific OHS requirements.
Regulatory requirements
These may include:
animal welfare
commercial law including fair trading, trade practices
consumer law
corporate law, including registration, licensing, financial
reporting
environmental and waste management
equal opportunity, anti-discrimination and sexual harassment
Legislation
hygiene and sanitation requirements
industrial awards, agreements
relevant regulations
state regulations regarding food processing
taxation.
Process capability
This includes:
operational capability (resources, risks, opportunities, commitments)
technical capability (personnel, equipment, systems, suppliers).
Monitoring systems and strategies
These may include:
audits and reviews
feedback from stakeholders
inspection and testing procedures and regimes (including chemical and microbiological testing procedures) for validation and verification
statistical collection and analysis.
Third party certification
This includes:
regulatory agencies
accountabilities, inspection stamps/seals
customer requirements and specifications
importing country requirements
licensing or registration requirements
national or international quality endorsement
product description and certification.
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 develop, manage and maintain quality systems for food processing.
Evidence is also required in the ability to lead people, manage systems and build quality into all enterprise systems and operations.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Competency must be demonstrated in the ability to perform consistently at the required standard. In particular, assessors should look to see evidence of the ability to: develop and document quality system procedures to enterprise and legislative requirements; to implement the quality systems in a typical food production process including establishing responsibilities, training requirements and reporting arrangements; to collect and analyse process control data and other data and recommend quality system improvements; and to develop procedures to deal with non-conformance in relation to quality system requirements.
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
A food processing enterprise with documentation to support the implementation of a QA system
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
The following assessment methods are suggested:
Observation of candidate carrying out product development and conducting a range of tests and procedures
Written and/or oral questioning to assess knowledge and understanding
Completing workplace documentation
Third party reports from experienced practitioner
Case studies
Field Reports.
Guidance information for assessment
Evidence should be gathered over a period of time in a range of actual or simulated environments.
Overview of assessment
A person who demonstrates competency in this unit must be able to develop, manage and maintain quality systems for food processing.
Evidence is also required in the ability to lead people, manage systems and build quality into all enterprise systems and operations.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Competency must be demonstrated in the ability to perform consistently at the required standard. In particular, assessors should look to see evidence of the ability to: develop and document quality system procedures to enterprise and legislative requirements; to implement the quality systems in a typical food production process including establishing responsibilities, training requirements and reporting arrangements; to collect and analyse process control data and other data and recommend quality system improvements; and to develop procedures to deal with non-conformance in relation to quality system requirements.
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
A food processing enterprise with documentation to support the implementation of a QA system
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
The following assessment methods are suggested:
Observation of candidate carrying out product development and conducting a range of tests and procedures
Written and/or oral questioning to assess knowledge and understanding
Completing workplace documentation
Third party reports from experienced practitioner
Case studies
Field Reports.
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 |
|---|---|---|---|
| OAO12 | FBPFST6001 | Develop, manage and maintain quality systems for food processing | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D686 | FDF50311 | Diploma of Food Science and Technology | Qualification |