Qualification Outline

Date retreived
22/07/2026 3:30 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.

Certificate IV in Food Processing

Certificate IV in Food Processing

Qualification
National Code:
FBP40318
State Code:
BEF3
TGA Status:
Replaced
DTWD Status:
Replaced
National Endorsed, State Implementation and Classification
Field of Education
0303 - Process And Resources Engineering
Original TGA Release Date
18/12/2018
Approved Date
18/04/2019
Stream of Study
VET Act Classifier
B
Nominal Hours
855
Duration
2 Semesters
Current Release Number
1.00
Current Release Date
18/12/2018
VET Act Conditions
—
Releases
Release Version Release Date TGA Status DTWD Status
1.00 18/12/2018 Current Approved
Description

This qualification reflects the role of workers who work in supervisory or middle management roles within food processing environments. Workers contribute specialist technical skills and knowledge to solve food production problems and supervise the work of others. Emphasis is on monitoring the implementation and quality control of food processing systems and procedures for optimal performance.
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.

Schedule
Packaging Rules
To achieve this qualification, competency must be demonstrated in:
- twenty (20) units of competency:
- eight (8) core units, plus
- twelve (12) elective units, including up to four (4) from any currently endorsed Training Package or accredited course.

Elective units must ensure the integrity of the qualification’s Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome.

Please refer to training.gov.au for prerequisite requirements.
1. Core Units

All eight (8) units must be completed.

State Code National Code Title Hours Type
AUK38 BSBLDR401 Communicate effectively as a workplace leader 35 Unit of competency
OAN41 FBPTEC4003 Control food contamination and spoilage 45 Unit of competency
OAL55 FBPTEC4007 Describe and analyse data using mathematical principles 45 Unit of competency
AUI64 BSBRSK401 Identify risk and apply risk management processes 40 Unit of competency
AWC68 MSMENV472 Implement and monitor environmentally sustainable work practices 40 Unit of competency
AUL17 BSBWHS401 Implement and monitor WHS policies, procedures and programs to meet legislative requirements 40 Unit of competency
OAL61 FBPFSY4001 Supervise and maintain a food safety plan 50 Unit of competency
AUI91 BSBPMG522 Undertake project work 45 Unit of competency
2. Elective Units

Twelve (12) electives must be completed, with at least eight (8) selected from the list below.
Please refer to the packaging rules for the full details of available options.

State Code National Code Title Hours Type
OAE86 BSBRES411 Analyse and present research information 40 Unit of competency
OAM42 FBPTEC4005 Apply an understanding of food additives 45 Unit of competency
OAM04 FBPTEC4006 Apply an understanding of legal requirements of food production 45 Unit of competency
OAL63 FBPTEC4004 Apply basic process engineering principles to food processing 45 Unit of competency
OAM14 FBPFST4003 Apply digital technology in food processing 35 Unit of competency
OAL86 FBPFST4001 Apply food processing technologies 50 Unit of competency
OAN28 FBPTEC4002 Apply principles of food packaging 45 Unit of competency
OAM38 FBPOPR4001 Apply principles of statistical process control 30 Unit of competency
OAN08 FBPFST4012 Apply water management principles to the food industry 40 Unit of competency
OAM91 FBPAUD4001 Assess compliance with food safety programs 60 Unit of competency
BAK08 MSS404082 Assist in implementing a proactive maintenance strategy 50 Unit of competency
OAM01 FBPFST4002 Carry out sampling and testing of milk at receival 40 Unit of competency
AWL92 TLIL3003 Conduct induction process 20 Unit of competency
OAM61 FBPFST5003 Construct a process control chart for a food processing operation 40 Unit of competency
OAM87 FBPTEC4001 Determine handling processes for perishable food items 60 Unit of competency
BAI00 PMBTECH406 Diagnose production equipment problems 50 Unit of competency
OAM05 FBPFST4005 Document food processes and supporting procedures 20 Unit of competency
OAN73 FBPFST4007 Establish operational requirements for a food processing enterprise 50 Unit of competency
OAN67 FBPTEC4011 Establish process capability 45 Unit of competency
BAK21 MSS403040 Facilitate and improve implementation of 5S 50 Unit of competency
BAK19 MSS403041 Facilitate breakthrough improvements 40 Unit of competency
OAM86 FBPFST5002 Identify and implement required process control for a food processing operation 50 Unit of competency
OAN60 FBPFST5030 Implement and review manufacturing of cereal products 40 Unit of competency
OAO28 FBPFST5029 Implement and review manufacturing, packaging and testing of beverage products 40 Unit of competency
OAL71 FBPFST5028 Implement and review the manufacturing and processing of edible fats and oils 30 Unit of competency
OAM43 FBPFST5010 Implement and review the preparation of milk for processing 40 Unit of competency
OAM17 FBPFST5012 Implement and review the processing of aerated confectioneries 30 Unit of competency
OAN16 FBPFST5018 Implement and review the processing of chilled or frozen poultry products 40 Unit of competency
OAN20 FBPFST5015 Implement and review the processing of chocolate 30 Unit of competency
OAM46 FBPFST5011 Implement and review the processing of chocolate and sugar-panned products 30 Unit of competency
OAL92 FBPFST5017 Implement and review the processing of confectionery products 30 Unit of competency
OAM79 FBPFST5019 Implement and review the processing of cooked poultry products 30 Unit of competency
OAM34 FBPFST5020 Implement and review the processing of egg based products 30 Unit of competency
OAL73 FBPFST5022 Implement and review the processing of fish and seafood products 40 Unit of competency
OAM50 FBPFST5021 Implement and review the processing of fruit, vegetables, nuts, herbs and spices 40 Unit of competency
OAL72 FBPFST5016 Implement and review the processing of high and low boil confectionery 30 Unit of competency
OAM82 FBPFST5009 Implement and review the processing of market milk and related products 40 Unit of competency
OAO26 FBPFST5014 Implement and review the production of chocolate products 30 Unit of competency
OAL66 FBPFST5025 Implement and review the production of concentrated and dried dairy products 70 Unit of competency
OAN66 FBPFST5024 Implement and review the production of fermented dairy products and dairy desserts 70 Unit of competency
OAO22 FBPFST5013 Implement and review the production of gums and jellies 30 Unit of competency
OAM37 FBPFST5026 Implement and review the production of ice creams and frozen dairy products 60 Unit of competency
OAN92 FBPFST5027 Implement and review the production of milk and related products by the membrane system 50 Unit of competency
OAN50 FBPFST5023 Implement and review the production of milk fat products 50 Unit of competency
AUM06 BSBLDR402 Lead effective workplace relationships 40 Unit of competency
BAK31 MSS403013 Lead team culture improvement 40 Unit of competency
OAC45 MSL934004 Maintain and calibrate instruments and equipment 120 Unit of competency
BBF78 FBPPPL4006 Manage a work area within budget 55 Unit of competency
OAN12 FBPPPL4007 Manage internal audits 45 Unit of competency
BBF97 FBPPPL4001 Manage people in the work area 45 Unit of competency
BBF59 FBPPPL4005 Manage supplier agreements and contracts 50 Unit of competency
OAM75 FBPTEC4010 Manage water treatment processes 45 Unit of competency
OAO13 FBPFST5001 Monitor refrigeration and air conditioning systems in food processing 40 Unit of competency
BBG26 FBPPPL4004 Optimise a work process 45 Unit of competency
OAN26 FBPTEC4008 Participate in product recalls 45 Unit of competency
BBH40 FBPPPL4002 Plan and coordinate production equipment maintenance 45 Unit of competency
AWY86 TAEDEL301 Provide work skill instruction 40 Unit of competency
AWQ44 SITXHRM002 Roster staff 50 Unit of competency
BBF96 FBPPPL4003 Schedule and manage production 45 Unit of competency
AUK93 BSBMGT401 Show leadership in the workplace 50 Unit of competency
OAM33 FBPFSY4002 Supervise and verify supporting programs for food safety 70 Unit of competency
BAK07 MSS404083 Support proactive maintenance 50 Unit of competency
BAK09 MSS404081 Undertake proactive maintenance analyses 50 Unit of competency
AWC19 MSMSUP390 Use structured problem-solving tools 40 Unit of competency
Replaces
State Code National Code Title Type
S773 FDF40110 Certificate IV in Food Processing Qualification
Replaced By
State Code National Code Title Type
BHA1 FBP40321 Certificate IV in Food Processing Qualification
No information
Entry Requirements

There are no entry requirements for this qualification.

Traineeships and Apprenticeships
(TR09840) PRODUCTION LINE SUPERVISOR (LEVEL 4) Traineeship