Unit of competency Outline
Date retreived
21/07/2026 11:22 PM AWST
21/07/2026 11:22 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.
Apply food processing technologies
Apply food processing technologies
Unit of competency
National Code
FDFFST4001A
FDFFST4001A
State Code
S7907
S7907
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
50
Description
This unit covers the skills and knowledge required to apply food processing technologies and to review their effectiveness and efficiency based on an understanding of food science and technology.
Notes
Elements and Performance Criteria
1. Carry out fermentation as part of food or beverage production
- 1.1 Materials and equipment for a fermentation process are prepared
- 1.2 A fermentation process is applied and monitored
- 1.3 The fermented product is tested and evaluated
2. Review a fermentation process for a commercial food product
- 2.1 The critical control points (CCPs) and critical limits for product safety are reviewed
- 2.2 Operating procedures are reviewed for food safety and quality in fermentation
- 2.3 The food safety and production plans are reviewed for the fermentation process
- 2.4 Environmental impacts and associated costs are reviewed for fermentation in commercial food production
3. Carry out concentration and drying as part of food or beverage production
- 3.1 Materials and equipment for a concentration and drying process are prepared
- 3.2 A concentration and drying process is applied and monitored
- 3.3 The concentrated and dried food product is tested and evaluated
4. Review a concentration and drying process for a commercial food product
- 4.1 The CCPs and critical limits for product safety are reviewed
- 4.2 Operating procedures are reviewed for food safety and quality in fermentation
- 4.3 The food safety and production plan is reviewed for the fermentation process
- 4.4 Environmental impacts and associated costs are reviewed for fermentation in commercial food production
5. Carry out cooking or steaming as part of food or beverage production
- 5.1 Materials and equipment for a cooking or steaming process are prepared
- 5.2 A cooking or steaming process is applied and monitored
- 5.3 The cooked or steamed food product is tested and evaluated
6. Review a cooking or steaming operation for a commercial food product
- 6.1 The CCPs and critical limits for product safety are reviewed
- 6.2 Operating procedures are reviewed for food safety and quality in fermentation
- 6.3 The food safety and production plan is reviewed for the cooking or streaming process
- 6.4 Environmental impacts and associated costs are reviewed for fermentation in commercial food production
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.
Occupational health and safety requirements
Codes of practice
Material Safety Data Sheet
Enterprise specific requirements.
Regulations
Australian and international standards including:
industry guidelines and codes of practice
industry regulations
Australia New Zealand Food Standards Code
ISO Standards
codex alimentarius
State food regulators.
Methods of fermentation
Fermentation processes in industry may include lactic acid fermentation and alcohol fermentation.
Materials and equipment for fermentation
Fermentation equipment may include water baths, cabinets, tunnels, multipurpose tanks, and fermentation tanks.
Materials used in fermentation may include raw materials/pre-processed materials to be fermented, starters such as single strain starters, and multiple strain cultures, mixed strains.
Methods of concentration and drying
Methods used to concentrate foods include evaporation, filtration, reverse osmosis and freeze concentration.
Methods used to dry foods include sun drying, cabinet, spray, drum drying and freeze dehydration.
Materials and equipment for concentration and drying
Heating and cooling systems, hygiene and sanitation equipment, drying, dehydration and systems, concentration systems and other relevant food processing equipment.
Materials and equipment for cooking or steaming
Equipment typically includes weighing and measuring equipment; sieves; blending and mixing equipment; cooking equipment or shell and tube heat exchangers/cookers (continuous processing).
Occupational health and safety requirements
Codes of practice
Material Safety Data Sheet
Enterprise specific requirements.
Regulations
Australian and international standards including:
industry guidelines and codes of practice
industry regulations
Australia New Zealand Food Standards Code
ISO Standards
codex alimentarius
State food regulators.
Methods of fermentation
Fermentation processes in industry may include lactic acid fermentation and alcohol fermentation.
Materials and equipment for fermentation
Fermentation equipment may include water baths, cabinets, tunnels, multipurpose tanks, and fermentation tanks.
Materials used in fermentation may include raw materials/pre-processed materials to be fermented, starters such as single strain starters, and multiple strain cultures, mixed strains.
Methods of concentration and drying
Methods used to concentrate foods include evaporation, filtration, reverse osmosis and freeze concentration.
Methods used to dry foods include sun drying, cabinet, spray, drum drying and freeze dehydration.
Materials and equipment for concentration and drying
Heating and cooling systems, hygiene and sanitation equipment, drying, dehydration and systems, concentration systems and other relevant food processing equipment.
Materials and equipment for cooking or steaming
Equipment typically includes weighing and measuring equipment; sieves; blending and mixing equipment; cooking equipment or shell and tube heat exchangers/cookers (continuous processing).
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
A person who demonstrates competency in this unit must be able to apply fermentation, concentration and drying or cooking or steaming processes and to review their effectiveness and efficiency based on an understanding of food science and technology.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Critical aspects of assessment must include evidence of : applying methods for fermentation or concentration and drying or cooking or steaming; determining processes and critical limits for processing a food product; documenting physical, biochemical and biological changes to food products and testing criteria; and analysing process controls for a food processing operation, based on product testing.
Context of and specific resources for assessment
Assessment of performance requirements in this unit should be undertaken within the context of food technology. Competency is demonstrated by performance of at least one of the food processes specified, including the critical aspects and knowledge and skills elaborated in the Evidence Guide, and within the scope as defined by the Range Statements applicable to the workplace environment.
Assessment must occur in a real or simulated workplace where the assessee has access to:
production process and related equipment, manufacturers’ advice and operating procedures
methods and related software systems as required for collecting data and calculating yields, efficiencies and material variances appropriate to production environment
tests used to report relevant product/process information and recorded results.
Method of assessment
The following assessment methods are suggested:
written and/or oral questioning to assess knowledge and understanding
observation of candidate conducting a range of processes and tests
a report on review of the production system.
Guidance information for assessment
Evidence should be gathered over a period of time in a range of actual or simulated environments.
Overview of assessment
A person who demonstrates competency in this unit must be able to apply fermentation, concentration and drying or cooking or steaming processes and to review their effectiveness and efficiency based on an understanding of food science and technology.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Critical aspects of assessment must include evidence of : applying methods for fermentation or concentration and drying or cooking or steaming; determining processes and critical limits for processing a food product; documenting physical, biochemical and biological changes to food products and testing criteria; and analysing process controls for a food processing operation, based on product testing.
Context of and specific resources for assessment
Assessment of performance requirements in this unit should be undertaken within the context of food technology. Competency is demonstrated by performance of at least one of the food processes specified, including the critical aspects and knowledge and skills elaborated in the Evidence Guide, and within the scope as defined by the Range Statements applicable to the workplace environment.
Assessment must occur in a real or simulated workplace where the assessee has access to:
production process and related equipment, manufacturers’ advice and operating procedures
methods and related software systems as required for collecting data and calculating yields, efficiencies and material variances appropriate to production environment
tests used to report relevant product/process information and recorded results.
Method of assessment
The following assessment methods are suggested:
written and/or oral questioning to assess knowledge and understanding
observation of candidate conducting a range of processes and tests
a report on review of the production system.
Guidance information for assessment
Evidence should be gathered over a period of time in a range of actual or simulated environments.
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| OAL86 | FBPFST4001 | Apply food processing technologies | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D683 | FDF40311 | Certificate IV in Food Science and Technology | Qualification |