Unit of competency Outline

Date retreived
23/07/2026 1:06 PM AWST

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Identify the physical and chemical properties of materials, food and related products

Identify the physical and chemical properties of materials, food and related products

Unit of competency
National Code
FDFTEC4009A
State Code
D4746
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
31/01/2011
View on TGA
State Implementation and Classification
Approved Date
04/08/2014
Field of Education
019905 - Food Science And Biotechnology
Original Release Date
04/08/2014
Nominal Hours
45
Description
This unit covers the skills and knowledge required to identify the physical and chemical properties of materials, food and related products. It requires application of this knowledge to a production environment.
Notes
Elements and Performance Criteria
1. Apply understanding of common physical phenomena in the food industry
  • 1.1. An understanding of common physical phenomena is applied to explain relevant changes that occur to ingredients and product through the production process
  • 1.2. Information on the changes that occur is communicated to others in appropriate formats
2. Apply an understanding of the physical states of matter
  • 2.1. The three states of matter and the atomic changes that occur at each phase are identified
  • 2.2. The behaviour of each type of matter and its relationship to the production process is described
  • 2.3. The relationship between pressure and temperature in phase transition is identified
3. Apply an understanding of common food science principles to a production process
  • 3.1. The significance of pH for processing, food safety and cleaning applications is identified
  • 3.2. The reactions and properties of carbohydrates, proteins and fats can be tracked through a given process
  • 3.3. The properties of common emulsions, suspensions and solutions can be described
  • 3.4. Common chemical reactions that occur, factors required to cause a reaction and the effect of reactions can be identified
  • 3.5. Safe work procedures for processes requiring handling of chemicals and/or involving chemical reactions are reviewed and/or established
4. Communicate and interpret technical information
  • 4.1. Appropriate technical terms are used to communicate information on properties of food and materials commonly used in the food industry
  • 4.2. Test results and reporting formats to communicate information on composition, properties and reactions are interpreted and applied
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.
Handling and processing of product and materials
Handling and processing of product and materials is consistent with company standards and requirements, legislative requirements, codes, industrial awards and agreements
Identification of molecular structure
Identification of molecular structure can be supported by others and does not necessarily involve use of microscopes in a laboratory
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
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. Competence 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
Evidence of ability to:
identify physical and chemical characteristics of food materials and the impacts of production processes on these characteristics
identify common tests and measures to assess food materials
identify the characteristics of acids and bases and their application in food processing
identify the basic molecular structures of carbohydrates, proteins and fats
distinguish the difference between solutions, suspensions and colloidal systems
identify hazards and control methods in managing hazardous materials
communicate technical information using correct technical terms, flow charts and sketches.

Context of and specific resources for assessment
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
tests used to report relevant product/process information and recorded results.

Method of assessment
This unit should be assessed together with core units and other units of competency relevant to the function or work role.

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.
Replaces
State Code National Code Title Type
W1226 FDFTECPSC4A Identify the physical and chemical properties of materials, food and related products Unit of competency
Replaced By
State Code National Code Title Type
OAM15 FBPTEC4009 Identify the physical and chemical properties of materials, food and related products Unit of competency