Unit of competency Outline

Date retreived
23/07/2026 5:15 AM AWST

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Prepare starter cultures for fermentation

Prepare starter cultures for fermentation

Unit of competency
National Code
FBPTEC4022
State Code
OBN30
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
03/02/2020
View on TGA
State Implementation and Classification
Approved Date
14/05/2020
Field of Education
019905 - Food Science And Biotechnology
Original Release Date
14/05/2020
Nominal Hours
35
Description
This unit of competency describes the skills and knowledge required to prepare for the fermentation of food or beverages, including producing a starter culture. This unit applies to those workers who have responsibility for overseeing the production of fermented food and/or beverages and the quality assurance requirements associated with those products.No licensing or certification requirements apply to this unit at the time of publication. However, legislative and regulatory requirements for fermented food processing, and commercial sale of food and beverage products, 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. Set up for starter culture production
  • 1.1 Identify hazards in the starter culture production and manage risks
  • 1.2 Clean and sanitise equipment and environment according to workplace procedures
  • 1.3 Identify specification for starter culture
  • 1.4 Confirm availability of raw materials to prepare starter
  • 1.5 Check quality of raw materials meets specification for starter culture
2. Produce starter
  • 2.1 Check the integrity of the yeast, bacteria and/or fungi to ensure it is clear of contamination
  • 2.2 Inoculate cultivation medium with yeast, bacteria and/or fungi, specific to product specification
  • 2.3 Mix medium with yeast, bacteria and/or fungi
  • 2.4 Incubate for specified time, in line with starter culture requirements
  • 2.5 Stop incubation process when starter medium reaches desired parameters
  • 2.6 Record details of process for traceability, in line with organisational and regulatory requirements
  • 2.7 Store starter for future use
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