Unit of competency Outline
Date retreived
23/07/2026 7:29 AM AWST
23/07/2026 7:29 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.
Specify and monitor the nutritional value of processed food
Specify and monitor the nutritional value of processed food
Unit of competency
National Code
FBPFST5004
FBPFST5004
State Code
OAN83
OAN83
TGA Status
Current
Current
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
18/04/2019
Field of Education
019905 - Food Science And Biotechnology
Original Release Date
18/04/2019
Nominal Hours
75
Description
This unit of competency describes the skills and knowledge required to provide nutritional information for processed food, and to implement procedures to optimise the nutritional value of a product. This unit applies to individuals who are responsible for specifying and monitoring the nutritional value of foods through processing and verifying the accuracy of label information in technical management roles or product development roles. 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. Assess the benefits of food products developed or modified to meet the needs of a customer group
- 1.1 Investigate common nutritional deficiencies and related diseases
- 1.2 Identify appropriate diets for customers with specific requirements or health challenges
- 1.3 Identify and categorise modified and functional foods
- 1.4 Identify key macro- and micronutrients required for a healthy diet
- 1.5 Assess the main benefits of food products developed or modified to meet the nutritional needs of special groups
2. Specify requirements for food product to meet target need
- 2.1 Identify the dietary intakes and requirements for an identified consumer group
- 2.2 Evaluate nutritional requirements to be considered during product development
- 2.3 Specify nutritional requirements of processed food item
3. Evaluate methods of preserving nutrients during food processing and storage
- 3.1 Analyse the effects of food processing and storage conditions on the stability of nutrients
- 3.2 Evaluate the need for fortification of processed foods in the Australian diet
- 3.3 Evaluate food processing and storage methods for their impact on the nutritive value of product
4. Apply nutritional information and issues to product development, labelling and marketing of processed foods
- 4.1 Provide food storage and preparation information related to maintaining nutritional value and food safety
- 4.2 Ensure label complies with requirements of Food Standards Code
- 4.3 Apply organisational and National Health and Medical Research Council Australian Dietary Guidelines for nutritional information on product labels
- 4.4 Evaluate nutritional issues in relation to the legal and ethical marketing of processed foods
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| S7940 | FDFFST5004A | Specify and monitor the nutritional value of processed food | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| BEF6 | FBP50118 | Diploma of Food Science and Technology | Qualification |
| BGY9 | FBP50121 | Diploma of Food Science and Technology | Qualification |