Unit of competency Outline

Date retreived
22/07/2026 10:17 PM AWST

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Apply the principles of nutrition to food processing

Apply the principles of nutrition to food processing

Unit of competency
National Code
FBPFST4011
State Code
OAM27
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
20
Description
This unit of competency describes the skills and knowledge required to provide nutritional information on processed food and to determine procedures that optimise the nutritional value of a product. This unit applies to individuals who work as production and technical supervisors, quality managers and members of product development teams, who are responsible for monitoring the nutritional value of processed foods, interpreting label information and assisting in development and testing of products. 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. Interpret labelling requirements to provide nutritional information
  • 1.1 Review food storage and preparation information on food labels
  • 1.2 Compare the nutritional values of similar processed food products based on information supplied on the label
  • 1.3 Interpret nutritional information on product labels to determine suitability for customers with specific requirements
2. Evaluate the impact of processing methods on the nutritive value of processed compared to fresh food
  • 2.1 Determine the effect of processing on the stability and availability of macro- and micronutrients in a range of food products
  • 2.2 Investigate processes for modification of processed foods to enhance nutritional value
  • 2.3 Compare food storage methods for the retention of nutritive value and food chemicals, including preservatives
  • 2.4 Investigate the nutritional impact of a range of additives for flavour or colouring enhancement
  • 2.5 Establish permissible levels of artificial additives and write health warnings for food products
3. Contribute to the development of a food product to meet a specified dietary requirement
  • 3.1 Identify appropriate foods for customers with specific requirements or health challenges
  • 3.2 Identify common nutritional deficiencies and related diseases
  • 3.3 Match the nutritional properties of foods to specified requirements
  • 3.4 Contribute to development of a food product using nutritional knowledge
No information
No information
Replaces
State Code National Code Title Type
S7917 FDFFST4011A Apply the principles of nutrition to food processing Unit of competency