Unit of competency Outline
Date retreived
23/07/2026 12:01 AM AWST
23/07/2026 12:01 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.
Identify & implement product safety and quality for processing of fruit, vegetables & other produce
Identify & implement product safety and quality for processing of fruit, vegetables & other produce
Unit of competency
National Code
FDFFST4050A
FDFFST4050A
State Code
S7932
S7932
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
08/08/2014
Field of Education
110111 - Food Hygiene
Original Release Date
08/08/2014
Nominal Hours
40
Description
This unit covers the skills and knowledge required to identify and implement product safety and quality for processing of fruit, vegetables and other produce.
Notes
Elements and Performance Criteria
1. Review preparation of fruits, vegetables, nuts, herbs and spices for processing
- 1.1 Processes for preparing fruits, vegetables, herbs and spices are identified
- 1.2 The blanching process for fruits, vegetables, nuts, herbs and spices is documented where required
- 1.3 The process of carrying out pre-treatments for fruits, vegetables, nuts, herbs and spices is documented
- 1.4 The steps involved in the manufacture of a range of fruit, vegetable, herbs and spices are identified
2. Monitor production of fruit, vegetables, nut, herb and spice product samples for testing
- 2.1 Processing technique to produce required range of fruit, vegetable, herb and spice product samples are identified
- 2.2 Permissible additives/preservatives used in the production of fruits, vegetables, nuts, herbs and spices are evaluated for suitability
- 2.3 Processing stages and processes are monitored according to regulatory, customer and enterprise requirements
- 2.4 Products are produced in a safe working environment using appropriate hygiene and sanitation techniques
3. Investigate the packaging alternatives for fruits, vegetables, nut, herb and spice products.
- 3.1 Packaging requirements for fruits, vegetable, herb and spice products are identified and evaluated for suitability
- 3.2 Packaging of a range of fruit, vegetable, nuts, herb and spice products is monitored according to regulatory, customer and enterprise requirements
- 3.3 Adjustments to packaging procedures and design are made where required
4. Assess the quality and shelf life of fruit, vegetable, nuts, herb and spice products
- 4.1 A range of testing techniques are performed to assess the safety and organoleptic qualities of fruit, vegetable, nuts, herb and spice products
- 4.2 All common hazards at critical control points (CCPs) for the production of products are identified and assessed
- 4.3 Critical limits are complied with for all steps of production including shelf life and storage
5. Review production processes
- 5.1 The CCPs and critical limits for product safety are reviewed
- 5.2 Operating procedures are reviewed for food safety and quality
- 5.3 The production plan is reviewed for processing of food products
- 5.4 Environmental impacts and associated costs are reviewed for processing of food products
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.
Occupational health and safety requirements
OHS legislation, regulations and Codes of practice
Safety Data Sheets (SDSs) for hazardous substances
Enterprise specific OHS requirements.
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 Alimentaruis
export requirements
State food safety regulations
International, Australian and State environmental protocols and regulations regarding effluent.
Materials, equipment and systems
Food preparation may include:
peeling
slicing
dicing
coring
blanching
other pre-treatment processes.
Fruit, vegetable herb and spice production processes may include:
pickling
puree
canning
drying
freezing
concentration
milling
grinding.
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
OHS legislation, regulations and Codes of practice
Safety Data Sheets (SDSs) for hazardous substances
Enterprise specific OHS requirements.
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 Alimentaruis
export requirements
State food safety regulations
International, Australian and State environmental protocols and regulations regarding effluent.
Materials, equipment and systems
Food preparation may include:
peeling
slicing
dicing
coring
blanching
other pre-treatment processes.
Fruit, vegetable herb and spice production processes may include:
pickling
puree
canning
drying
freezing
concentration
milling
grinding.
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
A person who demonstrates competency in this unit must be able to produce samples of fruit, vegetable, herb and spice products and provide information and data for reviewing the production system
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Critical aspects of assessment must include evidence of the ability to use commercial processing techniques to produce samples of fruits, vegetables, herbs and spice products, and to review the production system for food safety and quality and environmental impact.
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.
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 samples of fruit, vegetable, herb and spice products and provide information and data for reviewing the production system
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Critical aspects of assessment must include evidence of the ability to use commercial processing techniques to produce samples of fruits, vegetables, herbs and spice products, and to review the production system for food safety and quality and environmental impact.
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 |
|---|---|---|---|
| OAM50 | FBPFST5021 | Implement and review the processing of fruit, vegetables, nuts, herbs and spices | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D686 | FDF50311 | Diploma of Food Science and Technology | Qualification |
| D683 | FDF40311 | Certificate IV in Food Science and Technology | Qualification |