Unit of competency Outline
Date retreived
22/07/2026 10:36 PM AWST
22/07/2026 10:36 PM 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.
Control food contamination and spoilage
Control food contamination and spoilage
Unit of competency
National Code
FDFTEC4003A
FDFTEC4003A
State Code
D4740
D4740
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
04/08/2014
Field of Education
030307 - Food Processing Technology
Original Release Date
04/08/2014
Nominal Hours
45
Description
This unit of competency covers the skills and knowledge required to prevent food contamination and spoilage. It includes management of food safety and cleaning and sanitation programs.
Notes
Elements and Performance Criteria
1. Identify legal responsibilities to produce quality, safe food
- 1.1. Legal and ethical responsibilities to produce safe food are identified
- 1.2. Legal, company and customer quality standards for products are identified
2. Identify common causes of food poisoning and contamination
- 2.1. Food-borne pathogens and contamination that can occur in processed food are identified
- 2.2. Patterns of contamination and spoilage are traced through processing, storage and shelf-life for a given product
- 2.3. Conditions required for contamination to occur are identified
- 2.4. Laboratory results used to detect the presence of contamination and/or related conditions are analysed and applied
3. Manage control measures to eliminate and/or minimise the risk of contamination
- 3.1. Control measures related to receivals, handling and processing, storage and/or transport stages to guarantee food safety in the workplace are identified
- 3.2. Control measures to prevent food contamination and spoilage are documented and followed
4. Manage cleaning and sanitation regimes
- 4.1. The main types of cleaners and sanitisers used in the food industry are identified
- 4.2. Application methods and related materials, labour and equipment requirements are identified
- 4.3. Cleaning and sanitation methods and regimes are assessed for environmental impact
- 4.4. Appropriate cleaning and sanitation methods are selected to suit a given product, processing method and risk factors and to ensure minimal impact on the environment
- 4.5. Inspection and/or test methods are in place to confirm the effectiveness of the cleaning and sanitation program
- 4.6. Responsibilities for cleaning and sanitation are documented and communicated
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.
Food-borne pathogens and contamination
Food-borne pathogens and contamination includes:
those listed in the World Health Organisation(WHO) table on 'Food-borne pathogens and chemicals of public health importance'.
This is reproduced in a number of food safety-related documents, including 'Food Safety Standards Costs and Benefits' ANZFA, May 1999
Food-related legislation
Food-related legislation relevant to this unit includes:
relevant state, territory and federal food safety legislation
the Food Standards Code
Identification
Identification can be based on active ingredients and includes but is not limited to:
alkaline and acid-based detergents
steam/hot water-based methods of sanitation
bleach-based sanitisers
quaternary ammonium compounds (QUATs)
alcohol-based sanitisers
use of UV light, gamma radiation and combined cleaners/sanitisers
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.
Food-borne pathogens and contamination
Food-borne pathogens and contamination includes:
those listed in the World Health Organisation(WHO) table on 'Food-borne pathogens and chemicals of public health importance'.
This is reproduced in a number of food safety-related documents, including 'Food Safety Standards Costs and Benefits' ANZFA, May 1999
Food-related legislation
Food-related legislation relevant to this unit includes:
relevant state, territory and federal food safety legislation
the Food Standards Code
Identification
Identification can be based on active ingredients and includes but is not limited to:
alkaline and acid-based detergents
steam/hot water-based methods of sanitation
bleach-based sanitisers
quaternary ammonium compounds (QUATs)
alcohol-based sanitisers
use of UV light, gamma radiation and combined cleaners/sanitisers
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
Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of ability to:
identify legal, company and quality standards for food products
identify common causes of contamination and poisoning, and techniques used to verify status
identify and manage control measures used to address risks
manage cleaning procedures to ensure workplace standards meet food safety requirements.
Context of and specific resources for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
food safety plan and related information, including operating procedures, cleaning and sanitation regimes/plans
laboratory test results
a given production process and product as the basis for tracing contamination/spoilage and identifying control measures
cleaning and sanitation methods, equipment and procedures .
Method of assessment
This unit should be assessed together with core units and other units of competency relevant to the function or work role.
Guidance information for assessment
To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.
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
Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of ability to:
identify legal, company and quality standards for food products
identify common causes of contamination and poisoning, and techniques used to verify status
identify and manage control measures used to address risks
manage cleaning procedures to ensure workplace standards meet food safety requirements.
Context of and specific resources for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
food safety plan and related information, including operating procedures, cleaning and sanitation regimes/plans
laboratory test results
a given production process and product as the basis for tracing contamination/spoilage and identifying control measures
cleaning and sanitation methods, equipment and procedures .
Method of assessment
This unit should be assessed together with core units and other units of competency relevant to the function or work role.
Guidance information for assessment
To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| W1227 | FDFTECCCS4A | Control food contamination and spoilage | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| OAN41 | FBPTEC4003 | Control food contamination and spoilage | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D685 | FDF40811 | Certificate IV in Advanced Baking | Qualification |
| J263 | FDF41012 | Certificate IV in Flour Milling | Qualification |
| BDO6 | FBP40117 | Certificate IV in Flour Milling | Qualification |
| S766 | FDF30110 | Certificate III in Food Processing | Qualification |
| D683 | FDF40311 | Certificate IV in Food Science and Technology | Qualification |
| S774 | FDF40210 | Certificate IV in Pharmaceutical Manufacturing | Qualification |
| BDK4 | DEF50617 | Diploma of Preventive Health | Qualification |
| BDO9 | FBP30717 | Certificate III in Rice Processing | Qualification |