Unit of competency Outline

Date retreived
22/07/2026 1:22 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.

Apply water management principles to the food industry

Apply water management principles to the food industry

Unit of competency
National Code
FBPFST4012
State Code
OAN08
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
050999 - Environmental Studies, N.e.c.
Original Release Date
18/04/2019
Nominal Hours
40
Description
This unit of competency describes the skills and knowledge required of quality assurance and technical staff to monitor and manage water quality and usage in a food processing operation. This unit applies to individuals who are responsible for maintaining product safety, quality and efficiency of food processing operations that use water by managing their own work and the quality of the work of others within known parameters. This includes using discretion and judgement in the selection and use of available resources.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. Identify the sources and quality of water available to food processing plants
  • 1.1 Identify current and possible future sources, and quality, of raw water
  • 1.2 Identify the quality requirements of water for food processing operations
  • 1.3 Assess the chemical properties and suitability of water supplied from a range of sources, including water recycled from the food processing plant
  • 1.4 Assess the consumption of non-recycled water, and formulate a reduction strategy
2. Identify raw water pre-treatment processes
  • 2.1 Obtain data on quality of supplied water
  • 2.2 Document the steps involved in water purification of that water
  • 2.3 Identify water disinfection and pre-treatment methods and equipment
3. Apply efficient and sustainable water management principles to the food processing industry
  • 3.1 Identify opportunities for reducing water usage
  • 3.2 Identify sources and characteristics of waste water generated across the operation
  • 3.3 Identify methods for treating and recycling water for reuse
  • 3.4 Identify opportunities to reduce the volume of waste water and improve treatment methods
  • 3.5 Review procedures for future water management and set critical limits
  • 3.6 Document outcomes of review
No information
No information
Replaces
State Code National Code Title Type
S7918 FDFFST4012A Apply water management principles to the food industry Unit of competency