Unit of competency Outline

Date retreived
22/07/2026 8:18 PM AWST

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Apply food preservation technologies

Apply food preservation technologies

Unit of competency
National Code
FBPFST4006
State Code
OAM56
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
030307 - Food Processing Technology
Original Release Date
18/04/2019
Nominal Hours
15
Description
This unit of competency describes the skills and knowledge required to apply food preservation technologies and to review their effectiveness and efficiency based on an understanding of food science and technology.The unit applies to individuals who oversee the preservation of food. It covers low and high temperature preservation as well as the evaluation of alternative preservation methods, including irradiation and high pressure processing.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. Apply high temperature preservation methods for food
  • 1.1 Establish the need for heat treatment of foods
  • 1.2 Implement preparatory procedures for heat treatment processes
  • 1.3 Develop a process chart for the implementation of high temperature preservation
  • 1.4 Apply and monitor heat treatment processes
  • 1.5 Assess the physical, biochemical and microbiological changes to a food product after heat treatment
2. Apply low temperature preservation methods for food
  • 2.1 Establish the need for chilling or freezing treatments of foods
  • 2.2 Implement preparatory procedures for chilling or freezing treatment processes
  • 2.3 Develop a process chart for the implementation of low temperature preservation
  • 2.4 Apply and monitor chilling or freezing processes for food preservation
  • 2.5 Assess the physical, biochemical and microbiological changes to a food product after chilling or freezing treatment processes
3. Evaluate alternative existing technologies for food preservation
  • 3.1 Establish the need for irradiation and high pressure preservation techniques
  • 3.2 Develop a process chart for the implementation of irradiation or high pressure preservation
  • 3.3 Review the effectiveness and consumer acceptance of irradiation
  • 3.4 Assess the physical, biochemical and microbiological changes to a food product after irradiation or high pressure treatment
No information
No information
Replaces
State Code National Code Title Type
S7912 FDFFST4006A Apply food preservation technologies Unit of competency