Unit of competency Outline

Date retreived
22/07/2026 7:55 PM AWST

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Work effectively in the food processing industry

Work effectively in the food processing industry

Unit of competency
National Code
FBPOPR2075
State Code
ODM30
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
09/09/2021
View on TGA
State Implementation and Classification
Approved Date
23/11/2021
Field of Education
120505 - Work Practices Programmes
Original Release Date
23/11/2021
Nominal Hours
30
Description
This unit of competency describes the skills and knowledge required to work effectively in the food processing industry by applying an understanding of the structure of the industry, workplace policies and procedures, and work conditions relevant to the level of responsibility.This unit applies to individuals who perform a defined range of routine and predictable activities under general supervision in any sector of the food processing industry.All work must be carried out to comply with workplace procedures according to state/territory health and safety, environmental and food safety regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Identify the food processing industry
  • 1.1 Identify sectors within the food processing industry
  • 1.2 Identify key sector representatives and their roles
  • 1.3 Understand workplace procedures common to employment in the sector
  • 1.4 Identify types of employment and key responsibilities in the food processing industry
2. Identify key production processes and supply chains
  • 2.1 Recognise raw materials used in the workplace, and their source
  • 2.2 Recognise the range of products produced in the workplace
  • 2.3 Identify workplace production processes for converting materials into products
  • 2.4 Identify common products and supply chains in the food processing industry
3. Carry out work responsibilities according to policies and procedures
  • 3.1 Operate according to basic conditions of employment
  • 3.2 Apply workplace policies and procedures when carrying out work role
  • 3.3 Identify key food safety and traceability requirements relevant to the role
  • 3.4 Identify rights, responsibilities and legal obligations relevant to own role
  • 3.5 Identify key personnel and their roles in the workplace
  • 3.6 Apply employability skills required for effective work
  • 3.7 Recognise the consequences of not following workplace environmental and safety policies and practices
4. Take responsibility for own skill development
  • 4.1 Identify the skills required for work role, and assess learning needs
  • 4.2 Participate in opportunities for skill development
  • 4.3 Take responsibility for own work tasks and role
  • 4.4 Monitor own work against workplace standards, and identify areas for improvement and take action
  • 4.5 Use basic problem-solving strategies to address problems, inconsistencies or concerns when fulfilling work role
No information
No information
Replaces
State Code National Code Title Type
BBG08 FBPOPR2001 Work effectively in the food processing industry Unit of competency