Unit of competency Outline
Date retreived
22/07/2026 12:53 AM AWST
22/07/2026 12:53 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 an understanding of food additives
Apply an understanding of food additives
Unit of competency
National Code
FDFTEC4005A
FDFTEC4005A
State Code
D4742
D4742
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
08/08/2014
Field of Education
019905 - Food Science And Biotechnology
Original Release Date
08/08/2014
Nominal Hours
45
Description
This unit of competency covers the skills and knowledge required to recognise the characteristics and functions of food additives, preservatives, colours and flavours used in food products.
Notes
Elements and Performance Criteria
1. Identify additives used in food
- 1.1. Types of food additives and common additives used in food products are identified
- 1.2. Functions of food additives are identified
- 1.3. Legal requirements relating to use of food additives are identified
- 1.4. Legal and quality consequences of incorrect additive addition are identified
2. Manage use of additives in a production process
- 2.1. Additives used in product range produced in the production process are identified
- 2.2. Methods of addition are suited to food additive and production requirements
- 2.3. Procedures for safe handling and addition of food additives are reviewed and/or established
- 2.4. Handling, use and disposal of additives is conducted in accordance with environmental standards
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
Handling of food additives, preservatives, colours and flavours and related work processes are consistent with company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements and takes account of OHS and environmental impact
Groupings
Groupings include but are not limited to:
preservatives
anti-oxidants
acidulants
organoleptic and nutritional modification agents
colours and flavours, including synthetic and natural, oil and water soluble and lakes (dispersion in oil - applying to colours only)
technological aids
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
Handling of food additives, preservatives, colours and flavours and related work processes are consistent with company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements and takes account of OHS and environmental impact
Groupings
Groupings include but are not limited to:
preservatives
anti-oxidants
acidulants
organoleptic and nutritional modification agents
colours and flavours, including synthetic and natural, oil and water soluble and lakes (dispersion in oil - applying to colours only)
technological aids
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 legal, company and quality standards for food additives
identify main additives and groupings
describe the function and user requirements for additives
manage the use of additives to ensure product quality standards are achieved.
Context of and specific resources for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
product specifications, including advice on additives
food standards code
product range and related production processes
workplace information recording systems, requirements and procedures.
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 legal, company and quality standards for food additives
identify main additives and groupings
describe the function and user requirements for additives
manage the use of additives to ensure product quality standards are achieved.
Context of and specific resources for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
product specifications, including advice on additives
food standards code
product range and related production processes
workplace information recording systems, requirements and procedures.
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.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| W1224 | FDFTECFAD4A | Apply an understanding of food additives | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| OAM42 | FBPTEC4005 | Apply an understanding of food additives | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| J263 | FDF41012 | Certificate IV in Flour Milling | Qualification |
| BDO6 | FBP40117 | Certificate IV in Flour Milling | Qualification |
| D686 | FDF50311 | Diploma of Food Science and Technology | Qualification |
| S774 | FDF40210 | Certificate IV in Pharmaceutical Manufacturing | Qualification |
| BDO9 | FBP30717 | Certificate III in Rice Processing | Qualification |