Unit of competency Outline
Date retreived
24/07/2026 2:29 AM AWST
24/07/2026 2:29 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.
Implement and review the manufacturing and processing of edible fats and oils
Implement and review the manufacturing and processing of edible fats and oils
Unit of competency
National Code
FDFFST4052A
FDFFST4052A
State Code
S7934
S7934
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
08/08/2014
Field of Education
030307 - Food Processing Technology
Original Release Date
08/08/2014
Nominal Hours
30
Description
This unit covers the skills and knowledge required to review the production system for manufacturing and processing of edible fats and oils, based on the preparation of product samples.
Notes
Elements and Performance Criteria
1. Review preparation of plant and animal products for oil extraction and processing
- 1.1 Processing stages used to prepare plant and animal fats and oils are identified
- 1.2 The principles of pre-treatments for fat and oil processing are established
- 1.3 Regulatory, quality and safety requirements are established
2. Monitor processing techniques and technologies to produce fat or oil product
- 2.1 Processing techniques and technologies used to produce fat or oil products are identified
- 2.2 Steps involved in the manufacture of fat or oil product are identified
- 2.3 Permissible additives used in the production of the fat or oil product are identified
- 2.4 Appropriate hygiene and sanitation practices are used to produce product
- 2.5 Data requirements appropriate for food safety, quality and production standards are identified
- 2.6 Data collection points consistent with equipment capabilities and data requirements are established
- 2.7 Procedures to deal with non-conformance in relation to process and the final product are developed
- 2.8 Test runs of fat or oil manufacturing process is conducted and product is checked against requirements
3. Review packaging of fat and oil products
- 3.1 Suitable packaging requirements for fats and oil products are identified and checked against regulatory, client and enterprise requirements
- 3.2 Test packaging of fat and oil products is undertaken and checked for safety and conformance to client and enterprise requirements
4. Assess the quality, safety and shelf life of fats and oil products
- 4.1 A range of testing techniques are performed to assess the safety of fat and oil products
- 4.2 A range of testing techniques are performed to assess the quality of the fat and oil products
- 4.3 A range of testing techniques are performed to determine the shelf life of fat and oil products
- 4.4 Sensory analysis is conducted
- 4.5 All common hazards and critical control points (CCPs) for the production of products are identified and assessed
5. Review production processes
- 5.1 The CCPs and critical limits for product safety are monitored and reviewed according to regulatory and enterprise requirements
- 5.2 Operating procedures are reviewed for food safety and quality
- 5.3 The production plan is reviewed against enterprise and client schedules and quality requirements
- 5.4 Environmental impacts and associated costs are reviewed for processing of food products
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.
Occupational health and safety requirements
Federal and state legislation, regulations, and codes of practice
Enterprise requirements
Safety Data Sheets (SDSs) for hazardous substances
Regulations
Australian and international standards including:
industry guidelines and codes of practice
industry regulations
Australia New Zealand Food Standards Code
ISO Standards
Codex Alimentarius
Australian Quarantine Inspection Service (AQIS) requirements
State food safety regulations
Materials, equipment and systems
Fats and oils processing chemicals may include extraction solvents, catalysts, hydrogen.
Fats and oils processing equipment may include boiling pans, washing equipment, crushers, extraction, distillation units.
Edible fats and oils
Include tallow, palm oil, oilseed, cooking oils, groundnut oils, mustard oil, safflower oil, sesame oil, soya oil, sunflower oil, other vegetable oils
Testing procedures
Include emulsion testing, sensory (organoleptic) testing, extractive testing for free fatty acids, fatty acid profile, peroxide value, polyphenols, sterol composition, moisture and volatiles, unsaponifiable matter, insoluble impurities, flash point, trace metals, residual pesticides, halogenated hydrocarbons.
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.
Occupational health and safety requirements
Federal and state legislation, regulations, and codes of practice
Enterprise requirements
Safety Data Sheets (SDSs) for hazardous substances
Regulations
Australian and international standards including:
industry guidelines and codes of practice
industry regulations
Australia New Zealand Food Standards Code
ISO Standards
Codex Alimentarius
Australian Quarantine Inspection Service (AQIS) requirements
State food safety regulations
Materials, equipment and systems
Fats and oils processing chemicals may include extraction solvents, catalysts, hydrogen.
Fats and oils processing equipment may include boiling pans, washing equipment, crushers, extraction, distillation units.
Edible fats and oils
Include tallow, palm oil, oilseed, cooking oils, groundnut oils, mustard oil, safflower oil, sesame oil, soya oil, sunflower oil, other vegetable oils
Testing procedures
Include emulsion testing, sensory (organoleptic) testing, extractive testing for free fatty acids, fatty acid profile, peroxide value, polyphenols, sterol composition, moisture and volatiles, unsaponifiable matter, insoluble impurities, flash point, trace metals, residual pesticides, halogenated hydrocarbons.
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
A person who demonstrates competency in this unit must be able to produce samples of edible fats and oils products, and to provide information and data for reviewing the production system
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Critical aspects of assessment must include evidence of the use of commercial processing techniques to produce samples of edible fats and oils, the
documentation of packaging and storage arrangements for edible fats and oils, and a review of the production system for food safety and quality.
Context of and specific resources for assessment
Assessment of performance requirements in this unit should be undertaken within the context of food technology and across a range of fat and oil products.. 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
Evidence may include third party report, portfolio, work documentation produced by the candidate, and written and/or oral questioning to assess knowledge and understanding of the performance criteria and critical aspects for assessment. Assessment should also include wherever possible observation of the candidate oversighting or conducting a range of fat and oil manufacturing processes and tests.
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
A person who demonstrates competency in this unit must be able to produce samples of edible fats and oils products, and to provide information and data for reviewing the production system
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Critical aspects of assessment must include evidence of the use of commercial processing techniques to produce samples of edible fats and oils, the
documentation of packaging and storage arrangements for edible fats and oils, and a review of the production system for food safety and quality.
Context of and specific resources for assessment
Assessment of performance requirements in this unit should be undertaken within the context of food technology and across a range of fat and oil products.. 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
Evidence may include third party report, portfolio, work documentation produced by the candidate, and written and/or oral questioning to assess knowledge and understanding of the performance criteria and critical aspects for assessment. Assessment should also include wherever possible observation of the candidate oversighting or conducting a range of fat and oil manufacturing processes and tests.
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 |
|---|---|---|---|
| OAL71 | FBPFST5028 | Implement and review the manufacturing and processing of edible fats and oils | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D686 | FDF50311 | Diploma of Food Science and Technology | Qualification |
| D683 | FDF40311 | Certificate IV in Food Science and Technology | Qualification |