Unit of competency Outline

Date retreived
22/07/2026 7:03 AM AWST

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Identify cultural, religious and dietary considerations for food production

Identify cultural, religious and dietary considerations for food production

Unit of competency
National Code
FBPOPR3003
State Code
BBH55
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
23/01/2018
View on TGA
State Implementation and Classification
Approved Date
27/07/2018
Field of Education
069901 - Nutrition And Dietetics
Original Release Date
27/07/2018
Nominal Hours
40
Description
This unit of competency describes the skills and knowledge required to identify cultural, religious and dietary considerations for food production.This unit applies to individuals who work under broad direction and take responsibility for their own work in a food or beverage processing environment.All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Identify requirements of customers with cultural and religious backgrounds
  • 1.1 Identify cultural and religious practices and events that influence food production requirements
  • 1.2 Identify food production methods and food products that cater for cultural and religious practices and events
  • 1.3 Assess the suitability of current food production methods and current food products against cultural and religious requirements
  • 1.4 Identify alternative processes and products for customers with cultural and religious requirements related to food production
2. Identify dietary requirements of customers
  • 2.1 Identify a range of specific dietary requirements and their impact on food production
  • 2.2 Identify food products that cater for specific dietary requirements
  • 2.3 Assess the suitability of current food production methods and current food products against dietary requirements
  • 2.4 Identify alternative processes and products for customers with dietary requirements related to food production
3. Identify requirements of customers with food-related allergies
  • 3.1 Identify common food-related allergies
  • 3.2 Conduct risk assessment of current products and processes against common food-related allergies
  • 3.3 Identify food production procedures to avoid contamination with allergens
No information
No information
Replaces
State Code National Code Title Type
D4658 FDFOP3006A Identify cultural, religious and dietary considerations for food production Unit of competency
Replaced By
State Code National Code Title Type
ODL48 FBPOPR3018 Identify dietary, cultural and religious considerations for food production Unit of competency