Unit of competency Outline

Date retreived
22/07/2026 12:50 AM AWST

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Apply food processing technologies

Apply food processing technologies

Unit of competency
National Code
FBPFST4001
State Code
OAL86
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
50
Description
This unit of competency describes the skills and knowledge required to implement fermentation, concentration and drying, cooking or steaming processes, and to review and monitor their effectiveness and efficiency based on an understanding of food science and technology.The unit applies to individuals who have responsibility for maintaining product safety, quality and the production environment.Legislative and regulatory requirements apply to food safety and are enforced through state/territory jurisdictions. Users must check with the relevant regulatory authority before delivery.
Notes
Elements and Performance Criteria
1. Carry out fermentation as part of food or beverage production
  • 1.1 Prepare materials and equipment for a fermentation process
  • 1.2 Apply and monitor a fermentation process
  • 1.3 Test and evaluate the fermented product
2. Review a fermentation process for a commercial food product
  • 2.1 Review the critical control points (CCPs) and critical limits for product safety
  • 2.2 Review operating procedures for food safety and quality in fermentation
  • 2.3 Review the food safety and production plans for the fermentation process
  • 2.4 Review environmental impacts and associated costs for fermentation in commercial food production
  • 2.5 Take corrective action in response to out-of-specification results
3. Carry out concentration and drying as part of food or beverage production
  • 3.1 Prepare materials and equipment for a concentration and drying process
  • 3.2 Apply and monitor a concentration and drying process
  • 3.3 Test and evaluate the concentrated and dried food product
4. Review a concentration and drying process for a commercial food product
  • 4.1 Review the CCPs and critical limits for product safety
  • 4.2 Review operating procedures for food safety and quality in concentration and drying
  • 4.3 Review the food safety and production plan for the concentration and drying process
  • 4.4 Review environmental impacts and associated costs for concentration and drying in commercial food production
  • 4.5 Take corrective action in response to out-of-specification results
5. Carry out cooking or steaming as part of food or beverage production
  • 5.1 Prepare materials and equipment for a cooking or steaming process
  • 5.2 Apply and monitor a cooking or steaming process
  • 5.3 Test and evaluate the cooked or steamed food product
6. Review a cooking or steaming operation for a commercial food product
  • 6.1 Review the CCPs and critical limits for product safety
  • 6.2 Review operating procedures for food safety and quality in cooking or steaming
  • 6.3 Review the food safety and production plan for the cooking or steaming process
  • 6.4 Review environmental impacts and associated costs for cooking or steaming in commercial food production
  • 6.5 Take corrective action in response to out-of-specification results
No information
No information
Replaces
State Code National Code Title Type
S7907 FDFFST4001A Apply food processing technologies Unit of competency
State Code National Code Title Type
BHA1 FBP40321 Certificate IV in Food Processing Qualification
BEF3 FBP40318 Certificate IV in Food Processing Qualification