Unit of competency Outline

Date retreived
22/07/2026 6:18 AM AWST

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Implement and review the production of fermented dairy products and dairy desserts

Implement and review the production of fermented dairy products and dairy desserts

Unit of competency
National Code
FBPFST5024
State Code
OAN66
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
70
Description
This unit of competency describes the skills and knowledge required to implement, monitor and review the standards and procedures for manufacture of fermented dairy products and dairy desserts. This unit applies to individuals who are responsible for maintaining product safety, quality and efficiency in the dairy processing sector and who exercise autonomy in undertaking complex work related to product design, quality assurance and production management. 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. Monitor the production of fermented dairy products and dairy desserts to meet quality standards
  • 1.1 Select appropriate production system and implement preparation for operation
  • 1.2 Establish ingredients and resource requirements for the preparation and manufacture of the products
  • 1.3 Implement a production schedule, ensuring all resources and requirements are available and meet company requirements
  • 1.4 Interpret data requirements for food safety, quality and production standards
  • 1.5 Establish data collection points consistent with equipment capabilities and data requirements
  • 1.6 Communicate production and quality requirements to team
  • 1.7 Implement procedures to deal with non-conformance in relation to process and the final product
  • 1.8 Set production system to operating specifications before and during production
  • 1.9 Monitor process controls for the manufacture of the products
2. Diagnose, rectify and report problems arising from the preparation and manufacture of fermented milk products and dairy desserts
  • 2.1 Determine sensory evaluation and product testing protocols used to identify defects and non-compliant product
  • 2.2 Implement a system to identify defects in the preparation and manufacture of the products
  • 2.3 Implement a sampling plan to produce samples for analysis
  • 2.4 Conduct sensory analysis of products
  • 2.5 Implement adjustments to processes and equipment in response to test results
  • 2.6 Report problems to designated person
3. Review production processes for fermented milk products and dairy desserts
  • 3.1 Review the critical control points (CCPs) and critical limits for product safety
  • 3.2 Review operating procedures for food safety and quality
  • 3.3 Review safe work systems for processing of products
  • 3.4 Review the environmental impacts and energy efficiencies for processing the product
No information
No information
Replaces
State Code National Code Title Type
S7946 FDFFST5024A Implement and review the production of fermented dairy products and dairy desserts Unit of competency