Unit of competency Outline

Date retreived
22/07/2026 9:59 AM AWST

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Determine handling processes for perishable food items

Determine handling processes for perishable food items

Unit of competency
National Code
FBPTEC4001
State Code
OAM87
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
18/12/2018
View on TGA
State Implementation and Classification
Approved Date
18/04/2019
Field of Education
030307 - Food Processing Technology
Original Release Date
18/04/2019
Nominal Hours
60
Description
This unit of competency describes the skills and knowledge required to determine process and equipment requirements for handling and storing perishable food items, such as fresh fruit and vegetables.The unit applies to individuals who apply the principles of modified atmosphere packing processes and who manage the handling, packing and storage processes used for perishable food items.No occupational 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. Identify packing, handling and storage requirements for perishable food products
  • 1.1 Identify requirements and performance measures for packing, handling and storing perishable food products
  • 1.2 Identify current best practice for packing, handling and storing perishable food products, and assess comparative performance of workplace practices
  • 1.3 Identify features and operational processes of equipment used for handling, packing and storing perishable food products
  • 1.4 Identify customer and legal requirements of packing, handling and storing perishable food products
  • 1.5 Use packing materials confirmed as suitable for perishable food products
2. Specify packing, handling and storage processes
  • 2.1 Identify equipment and facilities available for packing, handling and storing perishable food products
  • 2.2 Conduct cost-benefit analysis to determine suitable storage equipment and facilities for operations
  • 2.3 Specify equipment and facilities needed for work operations
  • 2.4 Specify processes for packing, handling and storing perishable food products
  • 2.5 Specify processes in accordance with workplace environmental guidelines
  • 2.6 Specify labelling and documentation requirements according to workplace procedures
  • 2.7 Document workplace processes and operating procedures and communicate them to personnel
3. Manage problems with perishable food products
  • 3.1 Identify common problems with perishable products and determine their likely causes
  • 3.2 Assess equipment and procedures to identify contributing factors to food problems
  • 3.3 Identify and address problems in accordance with workplace procedures
  • 3.4 Document out-of-specification processes or outcomes
  • 3.5 Identify and investigate opportunities for improvement
  • 3.6 Develop and implement proposals for improvement
No information
No information
Replaces
State Code National Code Title Type
D4738 FDFTEC4001A Determine handling processes for perishable food items Unit of competency