Unit of competency Outline
Date retreived
23/07/2026 6:24 PM AWST
23/07/2026 6:24 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.
Establish operational requirements for a food processing enterprise
Establish operational requirements for a food processing enterprise
Unit of competency
National Code
FDFFST4007A
FDFFST4007A
State Code
S7913
S7913
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
04/08/2014
Field of Education
030307 - Food Processing Technology
Original Release Date
04/08/2014
Nominal Hours
50
Description
This unit covers the skills and knowledge required to review and report on operational requirements and issues in a food processing enterprise.
Notes
Elements and Performance Criteria
1. Identify key issues and organisations that impact the Australian food processing industry
- 1.1 The range of job roles and responsibilities for a food processing operation are described
- 1.2 The environmental impacts of a food processing operation are determined
- 1.3 Impacts of customer expectations for product integrity, quality, safety and nutritional value on food processing operations are explained
- 1.4 The roles of key regulatory and industry bodies for a food processing sector are described
2. Identify the sequence of operations for processing a range of products in a sector
- 2.1 Procedures for the assembling and preparation of ingredients are implemented
- 2.2 The storage and handling requirements of ingredients for a food product are defined
- 2.3 A flow chart for the processing operations for a food product is constructed
- 2.4 Specifications for a food product are described and the methods used to ensure critical limits are complied with
3. Explain factors affecting food safety and product quality during processing
- 3.1 Key food safety issues in food processing are described
- 3.2 Food safety procedures are implemented and reviewed
- 3.3 Hygiene procedures for a food processing operation are applied
- 3.4 Factors affecting shelf life and spoilage in food products are explained
- 3.5 The nature and purpose of a product testing program is defined
4. Write and/or review standard operating procedures to comply with legislation relating to product and processing
- 4.1 Relevant legislation and regulations that apply to food production, packaging and labelling are identified
- 4.2 The purpose and scope of relevant legislation is defined
- 4.3 The roles and responsibilities of authorities responsible for administering legislation are identified
- 4.4 Operational and product requirements to comply with legislation are defined
- 4.5 A standard operating procedure is documented based on an organisation’s templates and systems
5. Define organisational requirements to comply with legislation relating to food premises, equipment design and storage facilities
- 5.1 Legislation and regulations that apply to food premises, storage facilities and equipment are reviewed
- 5.2 The purpose and intent of relevant legislation is identified
- 5.3 The roles and responsibilities of authorities responsible for administering legislation are identified
- 5.4 Procedures to support compliance with legal requirements are established and/or reviewed
6. Provide written reports and presentations on food processing issues
- 6.1 Areas of noncompliance or with potential for process improvement are identified
- 6.2 Information is collected and problem solving strategies are used to review procedures
- 6.3 Data, discussion and recommendations are presented in a formatted report
- 6.4 Presentations which incorporate technical data and information are delivered
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.
Legislation
Legislation to be covered by this unit includes:
Acts of Parliament, regulations and statutes
Australian New Zealand Food Standards Code
Food Safety legislation (including provisions covering the design of food premises and equipment)
Local Authority regulations
Customs and excise legislation (for alcohol-based ingredients/materials)
AQIS requirements
Dangerous goods legislation
Import and export legislation
Additional legislation as appropriate to product, process and market.
Industry and regulatory organisations
These may include industry funded marketing co-operatives, research and development organisations (RDOs), certification bodies, federal and state regulatory agencies for OHS, environment and food safety, the Australian Quarantine Inspection Service, export and third party auditors, and organisations sponsoring QA schemes.
Occupational health and safety requirements
Codes of practice, regulations, Material Safety Data Sheets (MSDSs)
Enterprise specific requirements
Relevant State/Territory/Commonwealth Occupational Health and Safety acts, regulations, national standards, codes of practice and guidance notes which may apply in jurisdiction
Examples of specific task related procedures may include:
handling of chemicals
use of personal protective equipment (PPEs).
Materials, equipment and systems
Heating and cooling equipment, size reduction systems, materials transfer equipment, heat exchangers, forming and shaping equipment
Major operations may include: material transfer, separation, size reduction, combining, heat exchange, biochemical transformation, shaping and extrusion operations
Operations includes all food processing and preventative maintenance.
Legislation
Legislation to be covered by this unit includes:
Acts of Parliament, regulations and statutes
Australian New Zealand Food Standards Code
Food Safety legislation (including provisions covering the design of food premises and equipment)
Local Authority regulations
Customs and excise legislation (for alcohol-based ingredients/materials)
AQIS requirements
Dangerous goods legislation
Import and export legislation
Additional legislation as appropriate to product, process and market.
Industry and regulatory organisations
These may include industry funded marketing co-operatives, research and development organisations (RDOs), certification bodies, federal and state regulatory agencies for OHS, environment and food safety, the Australian Quarantine Inspection Service, export and third party auditors, and organisations sponsoring QA schemes.
Occupational health and safety requirements
Codes of practice, regulations, Material Safety Data Sheets (MSDSs)
Enterprise specific requirements
Relevant State/Territory/Commonwealth Occupational Health and Safety acts, regulations, national standards, codes of practice and guidance notes which may apply in jurisdiction
Examples of specific task related procedures may include:
handling of chemicals
use of personal protective equipment (PPEs).
Materials, equipment and systems
Heating and cooling equipment, size reduction systems, materials transfer equipment, heat exchangers, forming and shaping equipment
Major operations may include: material transfer, separation, size reduction, combining, heat exchange, biochemical transformation, shaping and extrusion operations
Operations includes all food processing and preventative maintenance.
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
Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competency in this unit must be achieved in accordance with food safety standards and regulations.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Candidates must be able to demonstrate the ability to establish and/or review procedures to support compliance and report on process improvement issues. Assessment must also include evidence of an understanding of: the role of industry organisations and job roles within the industry; systems, roles and procedures in place for food safety and QA; and legal requirements for the packing, production and labelling operations of a food production enterprise.
Context of and specific resources for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
workplace processes and procedures
workplace documentation including specifications and procedures
relevant legislation
communication systems
workplace information recording systems, requirements and procedures.
Method of assessment
The following assessment methods are suggested:
written and/or oral questioning to assess knowledge and understanding
completing workplace documentation
third party reports for the implementation of enterprise requirements for product safety and quality
case studies
field reports.
Guidance information for assessment
To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.
Overview of assessment
Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competency in this unit must be achieved in accordance with food safety standards and regulations.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Candidates must be able to demonstrate the ability to establish and/or review procedures to support compliance and report on process improvement issues. Assessment must also include evidence of an understanding of: the role of industry organisations and job roles within the industry; systems, roles and procedures in place for food safety and QA; and legal requirements for the packing, production and labelling operations of a food production enterprise.
Context of and specific resources for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
workplace processes and procedures
workplace documentation including specifications and procedures
relevant legislation
communication systems
workplace information recording systems, requirements and procedures.
Method of assessment
The following assessment methods are suggested:
written and/or oral questioning to assess knowledge and understanding
completing workplace documentation
third party reports for the implementation of enterprise requirements for product safety and quality
case studies
field reports.
Guidance information for assessment
To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| OAN73 | FBPFST4007 | Establish operational requirements for a food processing enterprise | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| J263 | FDF41012 | Certificate IV in Flour Milling | Qualification |
| BDO6 | FBP40117 | Certificate IV in Flour Milling | Qualification |
| D683 | FDF40311 | Certificate IV in Food Science and Technology | Qualification |