Unit of competency Outline
Date retreived
22/07/2026 12:58 AM AWST
22/07/2026 12:58 AM 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.
Apply work procedures to maintain integrity of product
Apply work procedures to maintain integrity of product
Unit of competency
National Code
FDFOP2062A
FDFOP2062A
State Code
D4650
D4650
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
16/11/2012
Field of Education
030307 - Food Processing Technology
Original Release Date
16/11/2012
Nominal Hours
30
Description
This unit of competency covers the skills and knowledge required to maintain product integrity in non-human food manufacturing operations.
Notes
Elements and Performance Criteria
1. Identify materials and specifications for work process
- 1.1. Materials required for work processes are identified
- 1.2. Specifications and tests required to determine suitability of materials for work processes are identified
- 1.3. Materials are inspected or tested according to operating procedures
- 1.4. Work is conducted in accordance with workplace environmental guidelines
- 1.5. Out-of-specification materials are rejected and reported according to operating procedures
2. Handle materials and products safely
- 2.1. Handling requirements for input materials and products of work station or process are identified
- 2.2. Handling of materials and product is carried out according to the occupational health and safety (OHS) requirements of the enterprise
- 2.3. The workplace is maintained in a clean and tidy order to meet workplace standards and avoid contamination
3. Maintain integrity of product during processing
- 3.1. Materials and products are protected from contamination and exposure to pests
- 3.2. Product changeover procedures are followed to avoid cross contamination of products
- 3.3. Processes and conditions that are not consistent with specifications and safety procedures are identified and corrective action is taken within the level of responsibility
- 3.4. Access to work area is restricted and monitored during processing according to enterprise procedures
4. Maintain integrity of product post processing
- 4.1. Visual, metal scanning, and other contamination checks are conducted prior to packing and despatch
- 4.2. Packing materials are checked for cleanliness and integrity before use
- 4.3. Product is sealed, packed or despatched from work area according to product and process requirements
5. Comply with personal hygiene standards
- 5.1. Personal hygiene requirements appropriate to the process, product and workplace are followed
- 5.2. Clothing and personal protective equipment appropriate to the process, product and workplace are used
RANGE STATEMENT
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.
Policies and procedures
Work is carried out according to company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements
Legislative requirements
Legislative requirements if any are typically reflected in procedures and specifications. Relevant legislation may include:
the Food Standards Code, including labelling, weights and measures legislation
legislation covering feed safety, environmental management, OHS, anti-discrimination and equal opportunity
Workplace information
Workplace information may include:
standard operating procedures (SOPs)
specifications
production schedules and instructions
manufacturers' advice
standard forms and reports
]
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.
Policies and procedures
Work is carried out according to company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements
Legislative requirements
Legislative requirements if any are typically reflected in procedures and specifications. Relevant legislation may include:
the Food Standards Code, including labelling, weights and measures legislation
legislation covering feed safety, environmental management, OHS, anti-discrimination and equal opportunity
Workplace information
Workplace information may include:
standard operating procedures (SOPs)
specifications
production schedules and instructions
manufacturers' advice
standard forms and reports
]
EVIDENCE GUIDE
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
Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of ability to:
identify the materials used to manufacture products
identify main contamination risks
undertake any specified tests
identify common problems with raw materials in the production process and determine required action
follow correct procedures in the event of risk or non-conformance to specification of materials or products
access and interpret workplace information on raw materials.
Context of and specific resources for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
personal protective clothing and equipment
work procedures, including advice on safe work practices, food safety, quality and environmental requirements
information on equipment capacity and operating parameters
materials required for production
specifications, control points and processing parameters
process and related equipment and services,
sampling schedules and test procedures and equipment as required
documentation and recording requirements and procedures
cleaning procedures, materials and equipment as required.
Method of assessment
This unit should be assessed together with core units and other units of competency relevant to the function or work role.
Guidance information for assessment
To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.
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
Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of ability to:
identify the materials used to manufacture products
identify main contamination risks
undertake any specified tests
identify common problems with raw materials in the production process and determine required action
follow correct procedures in the event of risk or non-conformance to specification of materials or products
access and interpret workplace information on raw materials.
Context of and specific resources for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
personal protective clothing and equipment
work procedures, including advice on safe work practices, food safety, quality and environmental requirements
information on equipment capacity and operating parameters
materials required for production
specifications, control points and processing parameters
process and related equipment and services,
sampling schedules and test procedures and equipment as required
documentation and recording requirements and procedures
cleaning procedures, materials and equipment as required.
Method of assessment
This unit should be assessed together with core units and other units of competency relevant to the function or work role.
Guidance information for assessment
To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BBH45 | FBPOPR2032 | Apply work procedures to maintain integrity of product | Unit of competency |
