Unit of competency Outline

Date retreived
22/07/2026 11:03 PM AWST

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Identify the microbiological and biochemical properties of fermented food and/or beverages

Identify the microbiological and biochemical properties of fermented food and/or beverages

Unit of competency
National Code
FBPFST5031
State Code
OBN45
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
03/02/2020
View on TGA
State Implementation and Classification
Approved Date
14/05/2020
Field of Education
019905 - Food Science And Biotechnology
Original Release Date
14/05/2020
Nominal Hours
55
Description
This unit of competency describes the skills and knowledge required to identify the microbiological and chemical properties of fermented food and/or beverages, including the identification of food contamination and spoilage.This unit applies to individuals who apply technical and theoretical knowledge and who design and communicate solutions to sometimes complex problems.No 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. Apply the principles of microbiological quality control for successful fermentation
  • 1.1 Determine the fermentation critical control points (CCPs) for successful fermentation for different fermented food and beverage categories
  • 1.2 Identify the indicators of unsuccessful fermentation for different fermented food and beverage categories
  • 1.3 Determine the correct microbiological quality control program for specific fermented food and beverage in terms of the Food Standards Code
2. Identify key microorganisms involved in fermentation
  • 2.1 Identify the key microorganisms used in different fermentation processes
  • 2.2 Identify the differences between different fermentation processes and when they are used
  • 2.3 Identify the indicators of successful fermentation for each different fermentation process
3. Identify food poisoning and spoilage microorganisms that may result from incorrect fermentation practices
  • 3.1 Identify the major pathogenic organisms and any associated toxins that may be present in an unsuccessful ferment
  • 3.2 Interpret and determine appropriate action based on microbiological and chemical test results
  • 3.3 Determine the ramifications of fermented product contamination in terms of public health and product shelf-life quality
4. Perform microbiological sampling and testing techniques
  • 4.1 Perform microbiological sampling techniques to collect production samples
  • 4.2 Take samples to determine the presence of the pathogenic and spoilage organisms to confirm adequacy of operating processes, including plant sanitation
  • 4.3 Organise appropriate storage and transport of samples to testing facility
  • 4.4 Identify the appropriate range of actions required when out-of-specification test results are received
5. Identify the biochemical pathways that occur in fermented food and beverage production
  • 5.1 Identify the biochemical pathways associated with the different categories of fermented food and beverages
  • 5.2 Identify the reactions and properties of sugars and starches through a fermentation process
6. Identify and conduct simple biochemical tests to track the process of fermenting food
  • 6.1 Identify the significance of a range of chemical parameters to track the progress of the fermentation process, including sugar levels, pH, acidity, water activity (Aw), salinity, alcohol
  • 6.2 Test for sugar levels to determine fermentation progress
  • 6.3 Test for starch levels to determine fermentation progress
  • 6.4 Test for acidity to determine fermentation progress
  • 6.5 Handle samples and reagents safely
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