Unit of competency Outline
Date retreived
21/07/2026 11:23 PM AWST
21/07/2026 11:23 PM 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 food microbiological techniques and analysis
Apply food microbiological techniques and analysis
Unit of competency
National Code
FDFFST5006A
FDFFST5006A
State Code
S7942
S7942
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
08/08/2014
Field of Education
019905 - Food Science And Biotechnology
Original Release Date
08/08/2014
Nominal Hours
70
Description
This unit covers the skills and knowledge required to perform tests and analysis in a food based microbiological laboratory. It requires high level skills in identifying the type of microbiological testing required, ensuring that test procedures follow documented protocols, and analysing and reporting the conclusions from testing to operation managers.
Notes
Elements and Performance Criteria
1. Identify food poisoning and spoilage bacteria, including methods of control
- 1.1 The major bacteria responsible for food poisoning and spoilage are identified
- 1.2 The types of processes used in the control of microbial growth in food products are evaluated
- 1.3 The effect of a standard food preserving technique over a range of pH, on the growth patterns of microbes is ascertained
- 1.4 The effectiveness of this food preserving technique in controlling food poisoning and spoilage microbes is evaluated
- 1.5 The usefulness of this technique, as part of process control of food poisoning and spoilage microbes is assessed
- 1.6 Compliance with Food Standards are assessed for food preservation techniques
2. Perform microbiological techniques for the identification of food borne disease
- 2.1 Standard microbiological techniques to identify and enumerate food poisoning and spoilage organisms, from a food sample, are used
- 2.2 The type of toxins, produced by the major food pathogens, are identified
- 2.3 Documented food borne disease outbreaks, from the past, are investigated
- 2.4 The ramifications of product contamination in terms of Public Health and product shelf-life quality are determined
- 2.5 Specimens and waste are handled in accordance with enterprise OHS guidelines
3. Apply the principles of microbiological quality control
- 3.1 The spoilage patterns of specific foods at different temperatures of storage are ascertained
- 3.2 The relationship between spoilage patterns and the growth cycle of the specific food spoilage/poisoning organisms is determined
- 3.3 A microbiological quality control program for a specific food is designed, implemented and evaluated in terms of the Food Standards
- 3.4 The importance of plant hygiene and how it can affect the finished product is determined
- 3.5 Specimens and waste are handled in accordance with enterprise OHS guidelines
4. Apply rapid microbiological techniques and other relevant technology for the identification of microbes related to plant hygiene
- 4.1 The principles of accelerated culture techniques are critically examined
- 4.2 The relevance of rapid microbiological technology, as related to control of plant hygiene, is identified
- 4.3 A series of tests to determine the adequacy of plant sanitation procedures, by rapid microbiological or other techniques, is performed
- 4.4 Specimens and waste are handled in accordance with enterprise OHS guidelines
5. Perform techniques involving microbial fermentations
- 5.1 The types and characteristics of micro organisms used for fermentation within the food industry are identified
- 5.2 Standard microbiological techniques to isolate and identify yeasts and bacteria in given food samples are used
- 5.3 Sub-culturing and pure culture techniques for "scale up" to "starter" cultures are performed
- 5.4 New culture strains after fermentation are maintained using standard techniques
6. Analyse test results and provide recommendations to process controllers or production managers
- 6.1 Results of microbiological tests are recorded and collated
- 6.2 Microbiological data is analysed and compared with food safety and food processing critical control limits and other parameters
- 6.3 Implications of test results are established and conclusions are drawn
- 6.4 Test results, conclusions and recommendations are documented and presented to food processing management
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
Codes of practice, regulations, Safety Data Sheets (SDSs)
AS/NZS 2243.3 - Safety in laboratories, Part 3: Microbiology
Enterprise Standard Operating procedures (EOPs):
safety requirements for equipment, materials or products
cleaning, hygiene, personal hygiene requirements
incident and accident/injury reports
Australian and international standards, including:
Food Standards Code 2002 Australia New Zealand and amendments
AS 2830 Good laboratory practice
AS/NZS 2243 Safety in Laboratories
AS/766 Food microbiology
Enterprise Standard Operating procedures(SOPs)
OHS legislation and enterprise requirements
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
Codes of practice, regulations, Safety Data Sheets (SDSs)
AS/NZS 2243.3 - Safety in laboratories, Part 3: Microbiology
Enterprise Standard Operating procedures (EOPs):
safety requirements for equipment, materials or products
cleaning, hygiene, personal hygiene requirements
incident and accident/injury reports
Australian and international standards, including:
Food Standards Code 2002 Australia New Zealand and amendments
AS 2830 Good laboratory practice
AS/NZS 2243 Safety in Laboratories
AS/766 Food microbiology
Enterprise Standard Operating procedures(SOPs)
OHS legislation and enterprise requirements
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
To meet the requirements of this Unit, the candidate must demonstrate that they are able to undertake microbiological testing and analysis in a food processing environment.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Critical aspects of assessment must include evidence of the ability to use a range of microbiological techniques in food processing in compliance with quality and food safety system requirements,
to apply rapid microbiological analysis techniques, and
to perform techniques involving microbial fermentations.
Context of and specific resources for assessment
Assessment of performance requirements in this unit should be undertaken within the context of food technology. Competency is demonstrated by performance of all stated criteria, including the critical aspects and knowledge and skills elaborated in the Evidence Guide, and within the scope as defined by the Range Statements applicable to the workplace environment.
Assessment must occur in a real or simulated workplace where the assessee has access to:
Production process and related equipment, manufacturers’ advice and operating procedures
Methods and related software systems as required for collecting data and calculating yields, efficiencies and material variances appropriate to production environment
Tests used to report relevant product/process information and recorded results
Method of assessment
The following assessment methods are suggested:
Observation of candidate conducting a range of tests and procedures
Written and/or oral questioning to assess knowledge and understanding
Completing workplace documentation
Third party reports
Case studies
Field Reports
Guidance information for assessment
Evidence should be gathered over a period of time in a range of actual or simulated environments.
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
To meet the requirements of this Unit, the candidate must demonstrate that they are able to undertake microbiological testing and analysis in a food processing environment.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Critical aspects of assessment must include evidence of the ability to use a range of microbiological techniques in food processing in compliance with quality and food safety system requirements,
to apply rapid microbiological analysis techniques, and
to perform techniques involving microbial fermentations.
Context of and specific resources for assessment
Assessment of performance requirements in this unit should be undertaken within the context of food technology. Competency is demonstrated by performance of all stated criteria, including the critical aspects and knowledge and skills elaborated in the Evidence Guide, and within the scope as defined by the Range Statements applicable to the workplace environment.
Assessment must occur in a real or simulated workplace where the assessee has access to:
Production process and related equipment, manufacturers’ advice and operating procedures
Methods and related software systems as required for collecting data and calculating yields, efficiencies and material variances appropriate to production environment
Tests used to report relevant product/process information and recorded results
Method of assessment
The following assessment methods are suggested:
Observation of candidate conducting a range of tests and procedures
Written and/or oral questioning to assess knowledge and understanding
Completing workplace documentation
Third party reports
Case studies
Field Reports
Guidance information for assessment
Evidence should be gathered over a period of time in a range of actual or simulated environments.
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| OAM93 | FBPFST5006 | Apply food microbiological techniques and analysis | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D686 | FDF50311 | Diploma of Food Science and Technology | Qualification |