Unit of competency Outline

Date retreived
23/07/2026 4:29 PM AWST

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Document food processes and supporting procedures

Document food processes and supporting procedures

Unit of competency
National Code
FBPFST4005
State Code
OAM05
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
20
Description
This unit of competency describes the skills and knowledge required to document the operational steps in producing a processed food product and developing the procedures that support the operation.The unit applies to individuals who are required to document processes and procedures for food processing, and who have responsibility for monitoring and maintaining product safety and quality and the production environment.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. Identify the stages and operations required in the processing of a food product
  • 1.1 Identify inputs, production processes and outputs
  • 1.2 Analyse each step in processing operation and identify opportunities to make adjustments
  • 1.3 Identify hazards to food safety and product quality at each stage of production
2. Identify the facilities, equipment, workflow and process controls for a processed food product
  • 2.1 Analyse functions of each production stage
  • 2.2 Identify equipment used to perform each operation stage
  • 2.3 Identify the facilities, workflow and layout of the work area and links with other parts of the organisation
  • 2.4 Document process controls for a processed food product
  • 2.5 Review the work team structure and the roles and responsibilities of team personnel for a given food product
  • 2.6 Investigate information management processes for a food processing operation
3. Produce documentation for nominated unit operations
  • 3.1 Draft a flow diagram using correct nomenclature and symbols to show processes, inputs and outputs
  • 3.2 Highlight suggestions for improvements to product quality and operational efficiency
  • 3.3 Quantify energy and resource usage, and environmental impacts, of production processes
  • 3.4 Review procedures for testing for yields and variances at each stage
  • 3.5 Identify areas for process improvement for further analysis
No information
No information
Replaces
State Code National Code Title Type
S7911 FDFFST4005A Document processes and procedures for a food product Unit of competency