Unit of competency Outline
Date retreived
22/07/2026 8:37 AM AWST
22/07/2026 8:37 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.
Perform microbiological procedures in the food industry
Perform microbiological procedures in the food industry
Unit of competency
National Code
FDFFST4004A
FDFFST4004A
State Code
S7910
S7910
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
50
Description
This unit provides an introduction to food microbiology. It covers the skills and knowledge required to perform on-site microbiological laboratory techniques and to interpret the results.
Notes
Elements and Performance Criteria
1. Prepare for safe microbiological work using aseptic techniques
- 1.1 Work area and equipment are selected for the safe handling of materials that may contain micro-organisms
- 1.2 Protective apparel is worn
- 1.3 Relevant emergency equipment is selected, for timely response to microbiological accidents
- 1.4 Correct disinfection procedures are applied to work areas before, and after use
- 1.5 Standard precautions, when handling biological materials, are applied
- 1.6 Relevant emergency equipment is selected, for timely response to microbiological accidents
- 1.7 Correct disinfection procedures are applied to work areas before, and after use
2. Process microbiological samples and undertake microscopy
- 2.1 Thin smears of samples for subsequent staining are prepared and stained
- 2.2 Liquid films of specimens, for direct observation, are prepared
- 2.3 Relevant samples are concentrated to facilitate microscopy
- 2.4 Stereo and compound microscopes are set up correctly, and causes of variations in image quality are identified
- 2.5 Microscopes are cleaned and stored according to procedures
- 2.6 Dry, wet and stained microbiological specimens are correctly examined
3. Apply aseptic techniques correctly to cultivate and isolate micro-organisms
- 3.1 Broths, slopes, and plates of typical media are prepared
- 3.2 Aseptic transfers of micro-organisms to prepared liquid and solid media are performed
- 3.3 Bacteria are streaked onto agar plates to isolate single colonies using aseptic technique
- 3.4 Temperature conditions and gaseous environments are selected which are suitable for the growth of a range of common micro-organisms
4. Estimate the number of micro-organisms in food and water samples
- 4.1 Samples are prepared for testing
- 4.2 Serial dilutions are accurately and aseptically carried out
- 4.3 Bacterial growth in the sample is estimated and recorded
- 4.4 The bacterial load of the sample is calculated and the results reported
5. Perform and interpret tests to assist in the identification of common bacterial genera
- 5.1 Tests are performed on pure cultures to assist in the identification of major bacterial groups
- 5.2 Pure cultures selected from common bacterial genera are prepared
- 5.3 Stained specimens are selected and prepared to demonstrate features and cellular characteristics of major bacterial groups
6. Apply quality assurance procedures commonly used in a food testing laboratory
- 6.1 The controls used to monitor accuracy and precision of results in a microbiological laboratory are applied
- 6.2 All tests are performed in accordance with enterprise quality procedures
- 6.3 All test data is recorded and reported in accordance with enterprise quality procedures
7. Interpret the results of laboratory testing and relate to the production plan
- 7.1 Laboratory test results are accessed
- 7.2 Laboratory tests are compared to allowable variances and critical limits in production
- 7.3 Adjustments are made to recipes or operating procedures to ensure critical limits are complied with
- 7.4 The need for further certified testing is established
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
Codes of practice, regulations, Material Safety Data Sheets (MSDSs)
AS/NZS 2243.3 - Safety in laboratories, Part 3: Microbiology
Enterprise specific: Standard Operating Procedures(SOPs):
safety requirements for equipment, materials or products
cleaning, hygiene, personal hygiene requirements
incident and accident/injury reports
Australian and international standards, including: Food Standards Code 2002 Australia New Zealand and amendments:
AS 2830 Good laboratory practice
AS/NZS 2243 Safety in Laboratories
AS/766 Food microbiology
Enterprise Standard Operating Procedures(SOPs)
Acts of Parliament
Occupational health and safety requirements
Codes of practice
Material Safety Data Sheet
Enterprise specific.
Regulations
Australian and international standards including:
professional association regulations
industry guidelines and codes of practice
industry regulations
Food Standards Code
ISO Standards
codex alimentarius
Federal and state food regulations
International, Australian and State EPA protocols and regulations regarding waste.
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
Codes of practice, regulations, Material Safety Data Sheets (MSDSs)
AS/NZS 2243.3 - Safety in laboratories, Part 3: Microbiology
Enterprise specific: Standard Operating Procedures(SOPs):
safety requirements for equipment, materials or products
cleaning, hygiene, personal hygiene requirements
incident and accident/injury reports
Australian and international standards, including: Food Standards Code 2002 Australia New Zealand and amendments:
AS 2830 Good laboratory practice
AS/NZS 2243 Safety in Laboratories
AS/766 Food microbiology
Enterprise Standard Operating Procedures(SOPs)
Acts of Parliament
Occupational health and safety requirements
Codes of practice
Material Safety Data Sheet
Enterprise specific.
Regulations
Australian and international standards including:
professional association regulations
industry guidelines and codes of practice
industry regulations
Food Standards Code
ISO Standards
codex alimentarius
Federal and state food regulations
International, Australian and State EPA protocols and regulations regarding waste.
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 perform microbiological laboratory techniques that are relevant to food processing, with the use of appropriate equipment.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Critical aspects of assessment must include evidence of the ability to perform on site tests required in a food processing enterprise, to interpret the results of testing as part of monitoring production processes, and to identify the need for certified laboratory testing.
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:
suitable laboratory equipment and a sufficient range of samples to allow microbiological procedures to be demonstrated
procedures and templates used to report relevant product/process information and recorded results.
Method of assessment
The following assessment methods are suggested:
observation of candidate conducting a range of tests and procedures
written and/or oral questioning to assess knowledge of microbiology related to food processing
report including interpreting test results and making recommendations for production
completing workplace documentation
third party reports from experienced practitioner
field reports.
Guidance information for assessment
Evidence should be gathered over a period of time in a range of actual or simulated environments.
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 perform microbiological laboratory techniques that are relevant to food processing, with the use of appropriate equipment.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Critical aspects of assessment must include evidence of the ability to perform on site tests required in a food processing enterprise, to interpret the results of testing as part of monitoring production processes, and to identify the need for certified laboratory testing.
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:
suitable laboratory equipment and a sufficient range of samples to allow microbiological procedures to be demonstrated
procedures and templates used to report relevant product/process information and recorded results.
Method of assessment
The following assessment methods are suggested:
observation of candidate conducting a range of tests and procedures
written and/or oral questioning to assess knowledge of microbiology related to food processing
report including interpreting test results and making recommendations for production
completing workplace documentation
third party reports from experienced practitioner
field reports.
Guidance information for assessment
Evidence should be gathered over a period of time in a range of actual or simulated environments.
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| OAM18 | FBPFST4004 | Perform microbiological procedures in the food industry | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D686 | FDF50311 | Diploma of Food Science and Technology | Qualification |
| D683 | FDF40311 | Certificate IV in Food Science and Technology | Qualification |
| BDV4 | MSL50118 | Diploma of Laboratory Technology | Qualification |