Unit of competency Outline
Date retreived
22/07/2026 6:42 AM AWST
22/07/2026 6:42 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 and implement product safety for manufacturing of cereal products
Identify and implement product safety for manufacturing of cereal products
Unit of competency
National Code
FDFFST4054A
FDFFST4054A
State Code
S7936
S7936
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 produce cereal products using documented procedures, carry out product testing, and conduct a quality review of the process.
Notes
Elements and Performance Criteria
1. Carry out preparation and pre-treatments for cereal based products processing
- 1.1 Processes for preparing cereal based products are documented
- 1.2 Ingredients are selected and prepared for processing
- 1.3 Materials and equipment used to prepare cereal based products are selected and prepared
2. Produce a range of cereal-based product samples
- 2.1 Permissible additives/preservatives used in the production of cereal based product samples are selected according to specifications
- 2.2 Data requirements appropriate for food safety, quality and production standards are identified
- 2.3 Data collection points consistent with equipment capabilities and data requirements are established
- 2.4 Procedures to deal with non-conformance in relation to process and the final product are developed
- 2.5 Correct processing techniques and technologies are used to produce cereal based products
3. Review packaging and procedures for cereal-based products
- 3.1 Suitable packaging requirements for cereal based products are identified consistent with regulatory, client and enterprise requirements
- 3.2 Test packaging of cereal products is undertaken or supervised and checked for safety and conformance to client and enterprise requirements
- 3.3 Adjustments to packaging procedures and design are made where required
4. Assess the quality and safety and shelf life of a range of cereal-based products
- 4.1 A range of testing techniques are performed to assess the quality and safety of cereal based products
- 4.2 A range of testing techniques are performed to determine the shelf life of cereal based products
- 4.3 All common hazards at critical control points (CCPs) for the production of products are identified and assessed
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
Manufacturing processes may include but are not limited to:
baking
extrusion
mixing
blending
grinding
rolling
steaming
pressing
drying
Cereal products
Include pastas, breakfast cereals and bread products.
Testing techniques
Include sensory (organoleptic) testing, microbiological testing, tests for starches, sugars and carbohydrates, moisture testing.
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
Manufacturing processes may include but are not limited to:
baking
extrusion
mixing
blending
grinding
rolling
steaming
pressing
drying
Cereal products
Include pastas, breakfast cereals and bread products.
Testing techniques
Include sensory (organoleptic) testing, microbiological testing, tests for starches, sugars and carbohydrates, moisture testing.
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 cereal-based products, and to 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 produce a range of cereal-based products, to assess their quality based on product testing, and to review the production process used 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
Evidence may include product samples, third party report, portfolio, work documentation produced by the candidate, and written and/or oral questioning to assess knowledge and understanding of the performance criteria and critical aspects for assessment. Assessment should also include wherever possible observation of the candidate oversighting or conducting a range of beverage manufacturing processes and tests.
Guidance information for assessment
Evidence should be gathered over a period of time in a range of actual or simulated environments.
Recommended technical information:
The ICC Handbook of Cereals, Flour, Dough and Product Testing Methods and Applicationsedited by Stanley P. Cauvain and Linda S. Young (2009)
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 cereal-based products, and to 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 produce a range of cereal-based products, to assess their quality based on product testing, and to review the production process used 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
Evidence may include product samples, third party report, portfolio, work documentation produced by the candidate, and written and/or oral questioning to assess knowledge and understanding of the performance criteria and critical aspects for assessment. Assessment should also include wherever possible observation of the candidate oversighting or conducting a range of beverage manufacturing processes and tests.
Guidance information for assessment
Evidence should be gathered over a period of time in a range of actual or simulated environments.
Recommended technical information:
The ICC Handbook of Cereals, Flour, Dough and Product Testing Methods and Applicationsedited by Stanley P. Cauvain and Linda S. Young (2009)
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| OAN60 | FBPFST5030 | Implement and review manufacturing of cereal products | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D685 | FDF40811 | Certificate IV in Advanced Baking | Qualification |
| D686 | FDF50311 | Diploma of Food Science and Technology | Qualification |
| D683 | FDF40311 | Certificate IV in Food Science and Technology | Qualification |