Unit of competency Outline

Date retreived
22/07/2026 3:51 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.

Interpret and respond to food and/or beverage test results

Interpret and respond to food and/or beverage test results

Unit of competency
National Code
FBPFST4013
State Code
OBN28
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
60
Description
This unit of competency describes the skills and knowledge required to interpret test results and make decisions about how to manage the production process in response to the results. This unit applies to those workers who have responsibility for overseeing the production of 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 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 food and/or beverage test results
  • 1.1 Access and read test results
  • 1.2 Compare test results to reference standards and expectations
  • 1.3 Identify trends in data and/or results
  • 1.4 Identify atypical results
2. Source cause of food and/or beverage atypical data
  • 2.1 Identify a range of possible causes for atypical results
  • 2.2 Gather data and other information to eliminate or confirm possible causes
3. Act on results of analysis
  • 3.1 Determine options to correct processing of food and/or beverage
  • 3.2 Determine options to correct cause of atypical results
  • 3.3 Select the most appropriate solution/s
  • 3.4 Take action to correct atypical results in accordance with product specification
  • 3.5 Record actions taken in response to analysis in accordance with workplace procedures
No information
No information
No information