Unit of competency Outline

Date retreived
23/07/2026 1:10 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.

Determine handling processes for perishable food items

Determine handling processes for perishable food items

Unit of competency
National Code
FDFTEC4001A
State Code
D4738
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
31/01/2011
View on TGA
State Implementation and Classification
Approved Date
04/08/2014
Field of Education
030307 - Food Processing Technology
Original Release Date
04/08/2014
Nominal Hours
60
Description
This unit of competency covers the knowledge required to determine process and equipment requirements for the handling and storage of perishable food items.
Notes
Elements and Performance Criteria
1. Identify packing, handling and storage requirements for perishable food product
  • 1.1. Requirements and performance measures for packing, handling and storage of perishable food product are identified
  • 1.2. Current best practice for packing, handling and storage of perishable food product are identified and workplace practices assessed for performance
  • 1.3. Features and operational processes of equipment used to handle, pack and store perishable food product are identified
  • 1.4. Customer and legal requirements of packing, handling and storing perishable food product are identified
  • 1.5. Packing materials used are confirmed as suitable for perishable food product
2. Specify packing, handling and storage processes
  • 2.1. Equipment and facilities available for packing, handling and storage of perishable food product are identified and cost-benefit analysis conducted to assess potential value to workplace operations
  • 2.2. Equipment and facilities are specified for work operations
  • 2.3. Processes for packing, handling and storing perishable food product are specified
  • 2.4. Processes specified are in accordance with workplace environmental guidelines
  • 2.5. Labelling and documentation requirements are specified
  • 2.6. Workplace processes and operating procedures are documented and communicated to personnel
3. Manage problems with perishable food product
  • 3.1. Common problems with perishable product are identified and likely causes determined
  • 3.2. Equipment and procedures are assessed to identify contributing factors to food problems
  • 3.3. Problems are identified and addressed in accordance with workplace procedure
  • 3.4. Out-of-specification processes or outcomes are documented
  • 3.5. Opportunities for improvement are identified and investigated within level of technical responsibility
  • 3.6. Proposals for improvement are developed and implemented within level of authority and according to company procedures
RANGE STATEMENT
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.
Policies and procedures
Product packaging and related work processes are consistent with company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements and takes account of OHS and environmental impact
EVIDENCE GUIDE
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
Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of ability to:
analyse packing, handling and storage requirements for perishable food product
specify processes and equipment to achieve workplace performance and quality outcomes
analyse and confirm safety aspects of processes and equipment
analyse non-conformances, problems and determine probable cause
propose improvements to the system.

Context of and specific resources for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
packaging specifications
product, packaging components and consumables
packaging process equipment
relevant workplace operating procedures
communication systems
workplace information recording systems, requirements and procedures.

Method of assessment
This unit should be assessed together with core units and other units of competency relevant to the function or work role.

Guidance information for assessment
To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.
Replaced By
State Code National Code Title Type
OAM87 FBPTEC4001 Determine handling processes for perishable food items Unit of competency