Unit of competency Outline

Date retreived
23/07/2026 1:23 AM AWST

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Identify dietary, cultural and religious considerations for food production

Identify dietary, cultural and religious considerations for food production

Unit of competency
National Code
FBPOPR3018
State Code
ODL48
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
09/09/2021
View on TGA
State Implementation and Classification
Approved Date
23/11/2021
Field of Education
069901 - Nutrition And Dietetics
Original Release Date
23/11/2021
Nominal Hours
40
Description
This unit of competency describes the skills and knowledge required to identify dietary, cultural and religious considerations for food production.This unit applies to individuals who take responsibility for identifying and addressing dietary, cultural and religious considerations of different customers in a food or beverage processing business.All work must be carried out to comply with workplace procedures according to state/territory health and safety, environmental and food safety regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Identify dietary requirements of customers
  • 1.1 Identify a range of specific dietary requirements and their impact on food production
  • 1.2 Identify food products that cater for specific dietary requirements
  • 1.3 Assess the suitability of current food production methods and current food products against dietary requirements
  • 1.4 Identify alternative processes and products for customers with dietary requirements related to food production
2. Identify requirements of customers with food-related allergies
  • 2.1 Identify common food-related allergies
  • 2.2 Identify life-threatening food-related allergies
  • 2.3 Conduct risk assessment of current products and processes against food-related allergies
  • 2.4 Identify food production procedures to avoid cross-contact with allergens
  • 2.5 Identify allergen ingredients from food labels and Product Information Forms (PIFs)
3. Identify requirements of customers with cultural and religious backgrounds
  • 3.1 Identify cultural and religious practices and events that influence food production requirements
  • 3.2 Identify food production methods and food products that cater for cultural and religious practices and events
  • 3.3 Assess the suitability of current food production methods and current food products against cultural and religious requirements
  • 3.4 Identify alternative processes and products for customers with cultural and religious requirements related to food production
No information
No information
Replaces
State Code National Code Title Type
BBH55 FBPOPR3003 Identify cultural, religious and dietary considerations for food production Unit of competency