Unit of competency Outline

Date retreived
22/07/2026 9:13 AM AWST

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Control food contamination and spoilage

Control food contamination and spoilage

Unit of competency
National Code
FBPTEC4003
State Code
OAN41
TGA Status
Current
DTWD Status
Approved
Current Release Number
3.00
Current Release Date
10/07/2020
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
45
Description
This unit of competency describes the skills and knowledge required to control contamination and spoilage in food or beverages, and to manage food safety using cleaning and sanitation programs.The unit applies to workers who oversee food contamination control measures across a food or beverage production or processing site or facility.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. Identify and apply legal responsibilities to produce quality, safe food and/or beverages
  • 1.1 Identify legal and regulatory responsibilities for producing safe food and/or beverages
  • 1.2 Identify legal, workplace and customer quality standards for food and/or beverage products
  • 1.3 Ensure food safety and quality practices are applied to food and/or beverage preparation, processing and storage
2. Identify common causes of food poisoning and contamination
  • 2.1 Identify food-borne pathogens and contamination that can occur in processed food and/or beverages
  • 2.2 Trace patterns of actual or potential contamination and spoilage through processing, storage and shelf-life for a given product
  • 2.3 Identify conditions required for contamination to occur
  • 2.4 Analyse results of tests to detect the presence of contamination and related conditions
3. Manage control measures to eliminate or minimise the risk of contamination
  • 3.1 Apply control measures when receiving, handling, processing, storing and transporting food and/or beverages to meet identified legal and workplace standards
  • 3.2 Document control measures used to prevent food contamination and spoilage
4. Manage cleaning and sanitation regimes
  • 4.1 Identify application methods, materials, labour and equipment requirements of common cleaners and sanitisers used in the food and/or beverage industry
  • 4.2 Assess cleaning and sanitation methods, materials and regimes for their effectiveness and environmental impact
  • 4.3 Select appropriate cleaning and sanitation methods to suit products and processes ensuring minimal risk of contamination and environmental impact
  • 4.4 Establish inspection or test methods to confirm effectiveness of cleaning and sanitation program
  • 4.5 Document and communicate responsibilities for cleaning and sanitation
No information
No information
Replaces
State Code National Code Title Type
D4740 FDFTEC4003A Control food contamination and spoilage Unit of competency