Unit of competency Outline

Date retreived
22/07/2026 5:36 AM AWST

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Control and monitor fermentation

Control and monitor fermentation

Unit of competency
National Code
FBPTEC4023
State Code
OBN23
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
03/02/2020
View on TGA
State Implementation and Classification
Approved Date
14/05/2020
Field of Education
030307 - Food Processing Technology
Original Release Date
14/05/2020
Nominal Hours
70
Description
This unit of competency describes the skills and knowledge required to produce fermented foods or beverages. This unit applies to those workers who have responsibility for overseeing the production of fermented food and/or beverages and the quality assurance requirements associated with those products.No 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. Prepare for fermentation
  • 1.1 Identify and address requirements of Food Standards Code and local health department, for product
  • 1.2 Identify hazards in the fermentation process and manage risks
  • 1.3 Clean and sanitise equipment and environment
  • 1.4 Confirm availability of raw materials and starter, as required
  • 1.5 Check quality of raw materials meets specification for end product
2. Ferment food or beverage
  • 2.1 Inoculate food or beverage product with starter, as required and mix
  • 2.2 Add ingredients and adjuncts, specific to product
  • 2.3 Set time, temperature and humidity for fermentation
  • 2.4 Control process parameters to facilitate fermentation
  • 2.5 Conduct in-production tests to monitor progress of fermentation
  • 2.6 Analyse test results and adjust process as required
  • 2.7 Stop fermentation process when food or beverage reaches target food safety parameters, and desired texture, taste and appearance
  • 2.8 Record details of process for traceability, in line with organisational and regulatory requirements
  • 2.9 Prepare product for packaging
3. Conduct final product testing
  • 3.1 Collect and dispatch microbiological samples to check final product is safe for market
  • 3.2 Conduct physical tests to check final product is safe for market
  • 3.3 Conduct chemical tests to check final product is safe for market
  • 3.4 Record results of tests in line with regulatory requirements
  • 3.5 Take appropriate action based on test results
4. Conduct housekeeping activities
  • 4.1 Clean equipment and work area in line with workplace procedures
  • 4.2 Conduct routine maintenance activities
  • 4.3 Dispose of waste in line with regulatory requirements
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