Unit of competency Outline
Date retreived
22/07/2026 3:25 PM AWST
22/07/2026 3:25 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.
Label foods according to legislative requirements
Label foods according to legislative requirements
Unit of competency
National Code
FDFFST4009A
FDFFST4009A
State Code
S7915
S7915
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
04/08/2014
Field of Education
030307 - Food Processing Technology
Original Release Date
04/08/2014
Nominal Hours
30
Description
This unit covers the skills and knowledge required to label foods according to legislation.
Notes
Elements and Performance Criteria
1. Identify specific criteria required for a food label
- 1.1 Components of food labels are identified
- 1.2 The relationship between food label and consumer information is identified
- 1.3 Ingredients in a food product are accurately described
- 1.4 Date marking is completed and linked to information on batch number and date of processing
- 1.5 Directions for use and storage information is provided
- 1.6 Country of origin information is completed to comply with requirements for food source and place of processing
- 1.7 Additional general information requirements are published
- 1.8 Commodity specific labelling requirements are sourced and complied with
2. Document information from the food processing operation required on the product label
- 2.1 Exemptions for nutrition information panel are identified
- 2.2 Information on energy, protein, fat, saturated fat, carbohydrate, sugars and sodium content is provided
- 2.3 The number of servings, the average quantity of food in a serving and the unit quantity of the food is provided
- 2.4 Declaration of weights and measures is made
- 2.5 Legislative requirements for specifying allergens and irradiated foods, percentage labelling and mandatory warning and advisory statements and declarations (including GM ingredients) are included on the label
3. Produce a label for a specified food product
- 3.1 Label data and format is collated
- 3.2 Software packages are used to produce a nutritional panel for a food label
- 3.3 Food labels are assessed to determine compliance and modified if necessary
- 3.4 The operation of labelling equipment is monitored
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.
Occupational health and safety requirements
Codes of practice
Material Safety Data Sheet.
Regulations
Australian and international standards including:
professional association regulations
industry guidelines and codes of practice
industry regulations
Australian and New Zealand Food Standards Code
ISO Standards
Codex Alimentarius
Australian Competition and Consumer Commission requirements for truth in labelling (including product naming and country of origin)
State food legislation and regulatory requirements
Australian Government Trade Measurement Laws based on the Average Quantity System.
Occupational health and safety requirements
Codes of practice
Material Safety Data Sheet.
Regulations
Australian and international standards including:
professional association regulations
industry guidelines and codes of practice
industry regulations
Australian and New Zealand Food Standards Code
ISO Standards
Codex Alimentarius
Australian Competition and Consumer Commission requirements for truth in labelling (including product naming and country of origin)
State food legislation and regulatory requirements
Australian Government Trade Measurement Laws based on the Average Quantity System.
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 produce a legally compliant food product label that provides clear information to consumers.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Critical aspects of assessment must include evidence of the ability to supervise labelling procedures for a food product including compiling nutritional information for a product, establishing elements required for a food label and developing a compliant food label.
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
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:
written and/or oral questioning to assess knowledge and understanding
observation of candidate conducting a range of processes and tests
a report on review of the production system.
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 produce a legally compliant food product label that provides clear information to consumers.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Critical aspects of assessment must include evidence of the ability to supervise labelling procedures for a food product including compiling nutritional information for a product, establishing elements required for a food label and developing a compliant food label.
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
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:
written and/or oral questioning to assess knowledge and understanding
observation of candidate conducting a range of processes and tests
a report on review of the production system.
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 |
|---|---|---|---|
| OAL57 | FBPFST4009 | Label foods according to legislative requirements | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D683 | FDF40311 | Certificate IV in Food Science and Technology | Qualification |