Modification History
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Release |
Comments |
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Release 1 |
This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0. |
Description
This skill set is designed to cover the knowledge and skills required to harvest and produce fermented olives for a retail market.
Pathways Information
These units of competency provide credit towards a number of qualifications in the FBP Food, Beverage and Pharmaceutical Training Package, including:
- FBP40619 Certificate IV in Artisan Fermented Products
Licensing/Regulatory Information
Legislative and regulatory requirements apply to food safety and are enforced through state/territory jurisdictions. Users must check with the relevant regulatory authority before delivery.
Skill Set Requirements
- FBPFST4014 Apply sensory analysis in food and/or beverage production
- FBPFSY5001 Develop a HACCP-based food safety plan
- FBPTEC4002 Apply principles of food packaging
- FBPTEC4003 Control food contamination and spoilage
- FBPTEC4012 Manage raw materials
- FBPTEC4023 Control and monitor fermentation
Target Group
This skill set is for artisan food producers to harvest and ferment olives for a retail market.
Suggested words for Statement of Attainment
These competencies from the FBP Food, Beverage and Pharmaceutical Training Package meet the requirements for an artisan olive producer.
