FBP Food, Beverage and Pharmaceutical

Release: 8.0

Contents

FBP Food, Beverage and Pharmaceutical	34

FBP10121 Certificate I in Food Processing	35

FBP10221 Certificate I in Baking	39

FBP20122 Certificate II in Food Processing	41

FBP20221 Certificate II in Baking	47

FBP20418 Certificate II in Pharmaceutical Manufacturing	50

FBP20521 Certificate II in Wine Industry Operations	53

FBP30121 Certificate III in Food Processing	59

FBP30321 Certificate III in Cake and Pastry	72

FBP30421 Certificate III in Bread Baking	75

FBP30521 Certificate III in Baking	78

FBP30721 Certificate III in Rice Processing	82

FBP30822 Certificate III in Pharmaceutical Manufacturing	88

FBP30921 Certificate III in Wine Industry Operations	92

FBP31121 Certificate III in High Volume Baking	100

FBP40221 Certificate IV in Baking	106

FBP40321 Certificate IV in Food Processing	110

FBP40421 Certificate IV in Food Science and Technology	116

FBP40522 Certificate IV in Pharmaceutical Manufacturing	121

FBP40621 Certificate IV in Artisan Fermented Products	126

FBP50121 Diploma of Food Science and Technology	132

FBP50221 Diploma of Food Safety Auditing	137

FBP50321 Diploma of Artisan Cheesemaking	141

FBPSS00052 Manage Allergens in Food Processing Skill Set	145

FBPSS00053 Check Traceability of Food Products Skill Set	147

FBPSS00054 Food Processing Induction Skill Set	149

FBPSS00055 Introduction to Food Processing Skill Set	151

FBPSS00056 Supervised Food Processing Operator Skill Set	153

FBPSS00057 Food Processing Operator Skill Set	155

FBPSS00058 Prepare Australian Bush and Native Foods Products for Sale Skill Set	157

FBPSS00059 Prepare to Set up an Australian Bush and Native Food Production Business Skill Set	159

FBPSS00060 Source and Harvest Bush and Native Food Skill Set	161

FBPBEV2004 Identify key stages and beer production equipment in a brewery	163

Assessment Requirements for FBPBEV2004 Identify key stages and beer production equipment in a brewery	166

FBPBEV3001 Operate and monitor a wort production process	168

Assessment Requirements for FBPBEV3001 Operate and monitor a wort production process	171

FBPBEV3002 Prepare and monitor beer yeast propagation processes	173

Assessment Requirements for FBPBEV3002 Prepare and monitor beer yeast propagation processes	177

FBPBEV3003 Operate and monitor a brewery fermentation process	180

Assessment Requirements for FBPBEV3003 Operate and monitor a brewery fermentation process	184

FBPBEV3004 Operate and monitor a beer filtration process	187

Assessment Requirements for FBPBEV3004 Operate and monitor a beer filtration process	191

FBPBEV3005 Operate and monitor juice processing	193

Assessment Requirements for FBPBEV3005 Operate and monitor juice processing	196

FBPBEV3006 Control and monitor fruit and/or vegetable washing and milling	199

Assessment Requirements for FBPBEV3006 Control and monitor fruit and/or vegetable washing and milling	202

FBPBEV3007 Operate and monitor a beer maturation process	205

Assessment Requirements for FBPBEV3007 Operate and monitor a beer maturation process	208

FBPBEV3008 Manufacture roast and ground coffee	210

Assessment Requirements for FBPBEV3008 Manufacture roast and ground coffee	213

FBPBPG1001 Pack or unpack product manually	216

Assessment Requirements for FBPBPG1001 Pack or unpack product manually	219

FBPBPG2006 Operate the bottle capsuling process	221

Assessment Requirements for FBPBPG2006 Operate the bottle capsuling process	224

FBPBPG2009 Operate a beverage packaging process	227

Assessment Requirements for FBPBPG2009 Operate a beverage packaging process	230

FBPBPG2010 Operate a case packing process	232

Assessment Requirements for FBPBPG2010 Operate a case packing process	235

FBPBPG2011 Operate a fill and seal process	238

Assessment Requirements for FBPBPG2011 Operate a fill and seal process	241

FBPBPG2012 Operate a packaging process	244

Assessment Requirements for FBPBPG2012 Operate a packaging process	247

FBPBPG3008 Operate an automated carton packing process	250

Assessment Requirements for FBPBPG3008 Operate an automated carton packing process	254

FBPBPG3009 Operate an automated palletising process	257

Assessment Requirements for FBPBPG3009 Operate an automated palletising process	261

FBPBPG3010 Operate and monitor a carbonated beverage filling process	264

Assessment Requirements for FBPBPG3010 Operate and monitor a carbonated beverage filling process	268

FBPBPG3011 Operate and monitor a high speed wrapping process	271

Assessment Requirements for FBPBPG3011 Operate and monitor a high speed wrapping process	274

FBPBPG3012 Operate and monitor a form, fill and seal process	277

Assessment Requirements for FBPBPG3012 Operate and monitor a form, fill and seal process	280

FBPBPG4001 Manage bottling and packaging processes	283

Assessment Requirements for FBPBPG4001 Manage bottling and packaging processes	286

FBPBPG4002 Manage filling and packaging of fermented beverages	288

Assessment Requirements for FBPBPG4002 Manage filling and packaging of fermented beverages	292

FBPBPG4003 Coordinate wine operations packaging processes	294

Assessment Requirements for FBPBPG4003 Coordinate wine operations packaging processes	298

FBPBSH201 Participate in wild harvesting of native plants for food processing	302

Assessment Requirements for FBPBSH201 Participate in wild harvesting of native plants for food processing	305

FBPCEL3019 Prepare and apply complex additions and finings	308

Assessment Requirements for FBPCEL3019 Prepare and apply complex additions and finings	312

FBPCEL4001 Coordinate wine operations vintage processes	318

Assessment Requirements for FBPCEL4001 Coordinate wine operations vintage processes	322

FBPCEL4002 Coordinate wine operations clarification processes	327

Assessment Requirements for FBPCEL4002 Coordinate wine operations clarification processes	331

FBPCEL4003 Coordinate wine operations filtration processes	336

Assessment Requirements for FBPCEL4003 Coordinate wine operations filtration processes	340

FBPCEL4004 Coordinate wine operations general cellar processes	345

Assessment Requirements for FBPCEL4004 Coordinate wine operations general cellar processes	349

FBPCHE3003 Conduct cheese making operations	354

Assessment Requirements for FBPCHE3003 Conduct cheese making operations	358

FBPCHE3004 Carry out processing for a range of artisan cheeses	361

Assessment Requirements for FBPCHE3004 Carry out processing for a range of artisan cheeses	365

FBPCHE3005 Operate and monitor a cheese pressing and moulding process	368

Assessment Requirements for FBPCHE3005 Operate and monitor a cheese pressing and moulding process	371

FBPCHE4001 Prepare and present cheese	374

Assessment Requirements for FBPCHE4001 Prepare and present cheese	377

FBPCHE5005 Produce lactic acid coagulated artisan cheese	380

Assessment Requirements for FBPCHE5005 Produce lactic acid coagulated artisan cheese	384

FBPCHE5006 Produce rennet coagulated artisan cheese	386

Assessment Requirements for FBPCHE5006 Produce rennet coagulated artisan cheese	391

FBPCHE5007 Produce acid and heat coagulated artisan cheese	394

Assessment Requirements for FBPCHE5007 Produce acid and heat coagulated artisan cheese	398

FBPCHE5008 Ripen artisan cheese	400

Assessment Requirements for FBPCHE5008 Ripen artisan cheese	403

FBPCHE5009 Carry out sampling and interpret tests for cheese production	405

Assessment Requirements for FBPCHE5009 Carry out sampling and interpret tests for cheese production	408

FBPCON2010 Operate an enrobing process	411

Assessment Requirements for FBPCON2010 Operate an enrobing process	414

FBPCON2011 Operate a chocolate tempering process	417

Assessment Requirements for FBPCON2011 Operate a chocolate tempering process	420

FBPCON3001 Operate a complex chocolate depositing process	423

Assessment Requirements for FBPCON3001 Operate a complex chocolate depositing process	426

FBPCON3002 Operate and monitor a boiled confectionery process	429

Assessment Requirements for FBPCON3002 Operate and monitor a boiled confectionery process	432

FBPCON3003 Operate and monitor a chocolate conching process	435

Assessment Requirements for FBPCON3003 Operate and monitor a chocolate conching process	438

FBPCON3004 Operate and monitor a confectionery depositing process	441

Assessment Requirements for FBPCON3004 Operate and monitor a confectionery depositing process	444

FBPCON3005 Operate and monitor a granulation and compression process	447

Assessment Requirements for FBPCON3005 Operate and monitor a granulation and compression process	451

FBPCON3006 Operate and monitor a panning process	454

Assessment Requirements for FBPCON3006 Operate and monitor a panning process	457

FBPCON3007 Operate and monitor a chocolate refining process	460

Assessment Requirements for FBPCON3007 Operate and monitor a chocolate refining process	464

FBPCON3008 Operate and monitor a starch moulding process	467

Assessment Requirements for FBPCON3008 Operate and monitor a starch moulding process	471

FBPDPR2007 Operate a cooling and hardening process	474

Assessment Requirements for FBPDPR2007 Operate a cooling and hardening process	477

FBPDPR3001 Operate and monitor a curd production and cutting process	480

Assessment Requirements for FBPDPR3001 Operate and monitor a curd production and cutting process	483

FBPDPR3002 Operate and monitor a fermentation process	486

Assessment Requirements for FBPDPR3002 Operate and monitor a fermentation process	489

FBPDPR3003 Control batch processing for powdered milk products	492

Assessment Requirements for FBPDPR3003 Control batch processing for powdered milk products	495

FBPDPR3004 Operate and monitor a butter churning process	497

Assessment Requirements for FBPDPR3004 Operate and monitor a butter churning process	500

FBPDPR3005 Operate and monitor a butter oil process	503

Assessment Requirements for FBPDPR3005 Operate and monitor a butter oil process	506

FBPEGG2003 Work on an egg grading floor	509

Assessment Requirements for FBPEGG2003 Work on an egg grading floor	512

FBPEGG2004 Operate egg grading and packing floor equipment	514

Assessment Requirements for FBPEGG2004 Operate egg grading and packing floor equipment	518

FBPFAV2002 Apply hydro-cooling processes to fresh produce	521

Assessment Requirements for FBPFAV2002 Apply hydro-cooling processes to fresh produce	524

FBPFAV3003 Conduct chemical wash for fresh produce	526

Assessment Requirements for FBPFAV3003 Conduct chemical wash for fresh produce	529

FBPFAV3004 Program fresh produce grading equipment	532

Assessment Requirements for FBPFAV3004 Program fresh produce grading equipment	535

FBPFST4009 Label foods according to legislative requirements	537

Assessment Requirements for FBPFST4009 Label foods according to legislative requirements	540

FBPFST4013 Interpret and respond to food and/or beverage test results	542

Assessment Requirements for FBPFST4013 Interpret and respond to food and/or beverage test results	545

FBPFST4014 Apply sensory analysis in food and/or beverage production	547

Assessment Requirements for FBPFST4014 Apply sensory analysis in food and/or beverage production	550

FBPFST5010 Implement and review the preparation of milk for processing	552

Assessment Requirements for FBPFST5010 Implement and review the preparation of milk for processing	555

FBPFST5031 Identify the microbiological and biochemical properties of fermented food and/or beverages	558

Assessment Requirements for FBPFST5031 Identify the microbiological and biochemical properties of fermented food and/or beverages	561

FBPFSY1002 Follow work procedures to maintain food safety	564

Assessment Requirements for FBPFSY1002 Follow work procedures to maintain food safety	567

FBPFSY2002 Apply food safety procedures	569

Assessment Requirements for FBPFSY2002 Apply food safety procedures	572

FBPFSY2003 Maintain food safety when loading, unloading and transporting food	574

Assessment Requirements for FBPFSY2003 Maintain food safety when loading, unloading and transporting food	577

FBPFSY3003 Monitor the implementation of food safety and quality programs	579

Assessment Requirements for FBPFSY3003 Monitor the implementation of food safety and quality programs	582

FBPFSY3004 Participate in traceability activities	585

Assessment Requirements for FBPFSY3004 Participate in traceability activities	588

FBPFSY3005 Control contaminants and allergens in food processing	590

Assessment Requirements for FBPFSY3005 Control contaminants and allergens in food processing	594

FBPFSY4001 Supervise and maintain a food safety plan	596

Assessment Requirements for FBPFSY4001 Supervise and maintain a food safety plan	599

FBPFSY4003 Perform an allergen risk review	601

Assessment Requirements for FBPFSY4003 Perform an allergen risk review	605

FBPFSY4004 Provide accurate food allergen information to consumers	607

Assessment Requirements for FBPFSY4004 Provide accurate food allergen information to consumers	610

FBPFSY4005 Conduct a traceability exercise	612

Assessment Requirements for FBPFSY4005 Conduct a traceability exercise	615

FBPFSY5002 Develop an allergen management program	617

Assessment Requirements for FBPFSY5002 Develop an allergen management program	620

FBPFSY5003 Design a traceability system for food products	622

Assessment Requirements for FBPFSY5003 Design a traceability system for food products	625

FBPFSY5004 Plan to mitigate food fraud	627

Assessment Requirements for FBPFSY5004 Plan to mitigate food fraud	630

FBPGPS3001 Operate and monitor a creamed honey manufacture process	632

Assessment Requirements for FBPGPS3001 Operate and monitor a creamed honey manufacture process	635

FBPGRA3017 Operate and monitor a liquid, mash or block stock feed process	638

Assessment Requirements for FBPGRA3017 Operate and monitor a liquid, mash or block stock feed process	641

FBPGRA3018 Operate and monitor a pelleting process	644

Assessment Requirements for FBPGRA3018 Operate and monitor a pelleting process	647

FBPGRA3019 Prepare malted grain	650

Assessment Requirements for FBPGRA3019 Prepare malted grain	654

FBPGRA3020 Blend and dispatch malt	656

Assessment Requirements for FBPGRA3020 Blend and dispatch malt	659

FBPGRA3021 Control batch processing for micronutrients or additives in stock feed	661

Assessment Requirements for FBPGRA3021 Control batch processing for micronutrients or additives in stock feed	664

FBPGRA3022 Confirm feed product meets animal nutrition requirements	666

Assessment Requirements for FBPGRA3022 Confirm feed product meets animal nutrition requirements	669

FBPGRA3023 Operate and monitor grain conditioning	671

Assessment Requirements for FBPGRA3023 Operate and monitor grain conditioning	674

FBPGRA3024 Operate and monitor grain cleaning	677

Assessment Requirements for FBPGRA3024 Operate and monitor grain cleaning	680

FBPGRA3025 Receive and handle grain in a storage area	683

Assessment Requirements for FBPGRA3025 Receive and handle grain in a storage area	687

FBPGRA3026 Operate and monitor sifting and grading	689

Assessment Requirements for FBPGRA3026 Operate and monitor sifting and grading	692

FBPGRA3027 Monitor a purification system	695

Assessment Requirements for FBPGRA3027 Monitor a purification system	698

FBPGRA3028 Monitor scratch and sizing	701

Assessment Requirements for FBPGRA3028 Monitor scratch and sizing	704

FBPGRA3029 Monitor a break roll	707

Assessment Requirements for FBPGRA3029 Monitor a break roll	710

FBPGRA3030 Operate and monitor a reduction system	713

Assessment Requirements for FBPGRA3030 Operate and monitor a reduction system	716

FBPGRA4005 Lead flour milling shift operations	719

Assessment Requirements for FBPGRA4005 Lead flour milling shift operations	723

FBPGRA4006 Control mill processes and performance	726

Assessment Requirements for FBPGRA4006 Control mill processes and performance	730

FBPHVB2001 Freeze and thaw dough	733

Assessment Requirements for FBPHVB2001 Freeze and thaw dough	736

FBPHVB3001 Operate and monitor a cooling and wrapping process	738

Assessment Requirements for FBPHVB3001 Operate and monitor a cooling and wrapping process	741

FBPHVB3002 Operate and monitor a laminated pastry production process	744

Assessment Requirements for FBPHVB3002 Operate and monitor a laminated pastry production process	748

FBPHVB3003 Operate and monitor a pastry forming and filling process	751

Assessment Requirements for FBPHVB3003 Operate and monitor a pastry forming and filling process	755

FBPHVB3004 Manufacture wafer products	758

Assessment Requirements for FBPHVB3004 Manufacture wafer products	762

FBPHVB3005 Operate and monitor a doughnut making process	765

Assessment Requirements for FBPHVB3005 Operate and monitor a doughnut making process	769

FBPHVB3006 Operate and monitor a forming or shaping process	772

Assessment Requirements for FBPHVB3006 Operate and monitor a forming or shaping process	775

FBPHVB3007 Manufacture crisp breads	778

Assessment Requirements for FBPHVB3007 Manufacture crisp breads	782

FBPHVB3008 Operate and monitor a batter production process	785

Assessment Requirements for FBPHVB3008 Operate and monitor a batter production process	789

FBPHVB3009 Operate and monitor a non laminated pastry production process	792

Assessment Requirements for FBPHVB3009 Operate and monitor a non laminated pastry production process	795

FBPHVB3010 Operate and monitor a pastry baking process	798

Assessment Requirements for FBPHVB3010 Operate and monitor a pastry baking process	802

FBPHVB3011 Operate and monitor the production of fillings	805

Assessment Requirements for FBPHVB3011 Operate and monitor the production of fillings	809

FBPHVB3012 Operate and monitor a biscuit dough make up process	812

Assessment Requirements for FBPHVB3012 Operate and monitor a biscuit dough make up process	815

FBPHVB3013 Operate and monitor a baking process	818

Assessment Requirements for FBPHVB3013 Operate and monitor a baking process	822

FBPHVB3014 Finish baked products	825

Assessment Requirements for FBPHVB3014 Finish baked products	829

FBPHVB3015 Operate and monitor a griddle production process	832

Assessment Requirements for FBPHVB3015 Operate and monitor a griddle production process	836

FBPHVB3016 Operate and monitor a cooling, slicing and wrapping process	839

Assessment Requirements for FBPHVB3016 Operate and monitor a cooling, slicing and wrapping process	842

FBPHVB3017 Operate a bread dough mixing and development process	845

Assessment Requirements for FBPHVB3017 Operate a bread dough mixing and development process	849

FBPHVB3018 Operate a final prove and bread baking process	852

Assessment Requirements for FBPHVB3018 Operate a final prove and bread baking process	855

FBPHVB3019 Operate a bread dough make up process	858

Assessment Requirements for FBPHVB3019 Operate a bread dough make up process	861

FBPLAB2001 Use basic laboratory equipment	864

Assessment Requirements for FBPLAB2001 Use basic laboratory equipment	867

FBPLAB2002 Prepare laboratory solutions and stains	869

Assessment Requirements for FBPLAB2002 Prepare laboratory solutions and stains	872

FBPLAB2003 Perform basic analytical tests	874

Assessment Requirements for FBPLAB2003 Perform basic analytical tests	877

FBPOIL3001 Operate a degumming and neutralisation process	879

Assessment Requirements for FBPOIL3001 Operate a degumming and neutralisation process	882

FBPOIL3002 Operate and monitor a bleaching process	885

Assessment Requirements for FBPOIL3002 Operate and monitor a bleaching process	889

FBPOIL3003 Operate and monitor a deodorising process	892

Assessment Requirements for FBPOIL3003 Operate and monitor a deodorising process	896

FBPOIL3004 Operate and monitor a flake preparation process	899

Assessment Requirements for FBPOIL3004 Operate and monitor a flake preparation process	902

FBPOIL3005 Operate and monitor a complecting process	905

Assessment Requirements for FBPOIL3005 Operate and monitor a complecting process	908

FBPOIL3006 Operate and monitor a soap splitting process	911

Assessment Requirements for FBPOIL3006 Operate and monitor a soap splitting process	914

FBPOIL3007 Operate and monitor an interesterification process	917

Assessment Requirements for FBPOIL3007 Operate and monitor an interesterification process	920

FBPOIL3008 Operate and monitor a hydrogenation process	923

Assessment Requirements for FBPOIL3008 Operate and monitor a hydrogenation process	926

FBPOIL3009 Clean and mill olives	929

Assessment Requirements for FBPOIL3009 Clean and mill olives	932

FBPOIL3010 Operate and monitor a malaxer	935

Assessment Requirements for FBPOIL3010 Operate and monitor a malaxer	938

FBPOIL3011 Operate and monitor an olive oil separation process	941

Assessment Requirements for FBPOIL3011 Operate and monitor an olive oil separation process	945

FBPOIL3012 Operate and monitor storage of virgin olive oil	948

Assessment Requirements for FBPOIL3012 Operate and monitor storage of virgin olive oil	951

FBPOPR1011 Operate automated washing equipment	954

Assessment Requirements for FBPOPR1011 Operate automated washing equipment	957

FBPOPR1012 Prepare basic mixes	959

Assessment Requirements for FBPOPR1012 Prepare basic mixes	962

FBPOPR1013 Operate basic equipment	964

Assessment Requirements for FBPOPR1013 Operate basic equipment	967

FBPOPR1014 Monitor process operation	969

Assessment Requirements for FBPOPR1014 Monitor process operation	972

FBPOPR1015 Participate effectively in a workplace environment	974

Assessment Requirements for FBPOPR1015 Participate effectively in a workplace environment	978

FBPOPR1016 Take and record basic measurements	980

Assessment Requirements for FBPOPR1016 Take and record basic measurements	983

FBPOPR1017 Follow work procedures to maintain quality	985

Assessment Requirements for FBPOPR1017 Follow work procedures to maintain quality	988

FBPOPR2074 Carry out manual handling tasks	990

Assessment Requirements for FBPOPR2074 Carry out manual handling tasks	993

FBPOPR2075 Work effectively in the food processing industry	996

Assessment Requirements for FBPOPR2075 Work effectively in the food processing industry	999

FBPOPR2076 Inspect and sort materials and product	1001

Assessment Requirements for FBPOPR2076 Inspect and sort materials and product	1004

FBPOPR2077 Operate a bulk dry goods transfer process	1006

Assessment Requirements for FBPOPR2077 Operate a bulk dry goods transfer process	1009

FBPOPR2078 Work in a freezer storage area	1011

Assessment Requirements for FBPOPR2078 Work in a freezer storage area	1014

FBPOPR2079 Work with temperature controlled stock	1016

Assessment Requirements for FBPOPR2079 Work with temperature controlled stock	1019

FBPOPR2080 Operate a blending, sieving and bagging process	1021

Assessment Requirements for FBPOPR2080 Operate a blending, sieving and bagging process	1024

FBPOPR2081 Measure non-bulk ingredients	1027

Assessment Requirements for FBPOPR2081 Measure non-bulk ingredients	1030

FBPOPR2082 Operate a mixing or blending process	1032

Assessment Requirements for FBPOPR2082 Operate a mixing or blending process	1035

FBPOPR2083 Operate a baking process	1038

Assessment Requirements for FBPOPR2083 Operate a baking process	1041

FBPOPR2084 Apply work procedures to maintain integrity of processed product	1044

Assessment Requirements for FBPOPR2084 Apply work procedures to maintain integrity of processed product	1047

FBPOPR2085 Operate a grinding process	1049

Assessment Requirements for FBPOPR2085 Operate a grinding process	1052

FBPOPR2086 Operate a frying process	1055

Assessment Requirements for FBPOPR2086 Operate a frying process	1058

FBPOPR2087 Operate a mixing or blending and cooking process	1061

Assessment Requirements for FBPOPR2087 Operate a mixing or blending and cooking process	1064

FBPOPR2088 Operate pumping equipment	1067

Assessment Requirements for FBPOPR2088 Operate pumping equipment	1070

FBPOPR2089 Operate a production process	1073

Assessment Requirements for FBPOPR2089 Operate a production process	1076

FBPOPR2090 Operate a freezing process	1079

Assessment Requirements for FBPOPR2090 Operate a freezing process	1082

FBPOPR2091 Operate a holding and storage process	1085

Assessment Requirements for FBPOPR2091 Operate a holding and storage process	1088

FBPOPR2092 Operate a continuous freezing process	1091

Assessment Requirements for FBPOPR2092 Operate a continuous freezing process	1094

FBPOPR2093 Operate an automated cutting process	1097

Assessment Requirements for FBPOPR2093 Operate an automated cutting process	1100

FBPOPR2094 Clean equipment in place	1103

Assessment Requirements for FBPOPR2094 Clean equipment in place	1106

FBPOPR2095 Clean and sanitise equipment	1109

Assessment Requirements for FBPOPR2095 Clean and sanitise equipment	1112

FBPOPR2096 Follow procedures to maintain good manufacturing practice in food processing	1115

Assessment Requirements for FBPOPR2096 Follow procedures to maintain good manufacturing practice in food processing	1118

FBPOPR2097 Operate a depositing process	1121

Assessment Requirements for FBPOPR2097 Operate a depositing process	1124

FBPOPR3007 Operate a bulk liquid transfer process	1127

Assessment Requirements for FBPOPR3007 Operate a bulk liquid transfer process	1130

FBPOPR3008 Load and unload tankers	1133

Assessment Requirements for FBPOPR3008 Load and unload tankers	1137

FBPOPR3009 Participate in sensory analyses	1140

Assessment Requirements for FBPOPR3009 Participate in sensory analyses	1143

FBPOPR3010 Operate and monitor a filtration process	1145

Assessment Requirements for FBPOPR3010 Operate and monitor a filtration process	1148

FBPOPR3011 Operate and monitor a heat treatment process	1151

Assessment Requirements for FBPOPR3011 Operate and monitor a heat treatment process	1154

FBPOPR3012 Operate and monitor a drying process	1157

Assessment Requirements for FBPOPR3012 Operate and monitor a drying process	1160

FBPOPR3013 Operate and monitor an homogenising process	1163

Assessment Requirements for FBPOPR3013 Operate and monitor an homogenising process	1166

FBPOPR3014 Operate and monitor a retort process	1169

Assessment Requirements for FBPOPR3014 Operate and monitor a retort process	1172

FBPOPR3015 Pre-process raw materials	1175

Assessment Requirements for FBPOPR3015 Pre-process raw materials	1178

FBPOPR3016 Operate and monitor a separation process	1181

Assessment Requirements for FBPOPR3016 Operate and monitor a separation process	1184

FBPOPR3017 Prepare food products using basic cooking methods	1187

Assessment Requirements for FBPOPR3017 Prepare food products using basic cooking methods	1191

FBPOPR3018 Identify dietary, cultural and religious considerations for food production	1193

Assessment Requirements for FBPOPR3018 Identify dietary, cultural and religious considerations for food production	1196

FBPOPR3019 Operate and monitor interrelated processes in a production or packaging system	1199

Assessment Requirements for FBPOPR3019 Operate and monitor interrelated processes in a production or packaging system	1203

FBPOPR3020 Plan, conduct and monitor equipment maintenance	1205

Assessment Requirements for FBPOPR3020 Plan, conduct and monitor equipment maintenance	1208

FBPOPR3021 Apply good manufacturing practice requirements in food processing	1211

Assessment Requirements for FBPOPR3021 Apply good manufacturing practice requirements in food processing	1214

FBPOPR3022 Receive and store raw materials for food processing	1217

Assessment Requirements for FBPOPR3022 Receive and store raw materials for food processing	1220

FBPOPR3023 Operate and monitor an evaporation process	1222

Assessment Requirements for FBPOPR3023 Operate and monitor an evaporation process	1225

FBPOPR3024 Operate and monitor an extrusion process	1228

Assessment Requirements for FBPOPR3024 Operate and monitor an extrusion process	1231

FBPPHM3018 Operate a sterilisation process using an autoclave	1234

Assessment Requirements for FBPPHM3018 Operate a sterilisation process using an autoclave	1237

FBPPHM3019 Operate a chromatography manufacturing process	1241

Assessment Requirements for FBPPHM3019 Operate a chromatography manufacturing process	1244

FBPPHM3020 Apply Good Manufacturing Practice requirements	1247

Assessment Requirements for FBPPHM3020 Apply Good Manufacturing Practice requirements	1251

FBPPHM3021 Operate a pharmaceutical production process	1254

Assessment Requirements for FBPPHM3021 Operate a pharmaceutical production process	1258

FBPPPL1001 Communicate workplace information	1262

Assessment Requirements for FBPPPL1001 Communicate workplace information	1265

FBPPPL2002 Work in a socially diverse environment	1267

Assessment Requirements for FBPPPL2002 Work in a socially diverse environment	1270

FBPPPL3007 Support and mentor individuals and groups	1272

Assessment Requirements for FBPPPL3007 Support and mentor individuals and groups	1275

FBPPPL3008 Establish compliance requirements for work area	1277

Assessment Requirements for FBPPPL3008 Establish compliance requirements for work area	1280

FBPPPL4008 Prepare and present artisan food and/or beverages	1282

Assessment Requirements for FBPPPL4008 Prepare and present artisan food and/or beverages	1285

FBPPPL4009 Optimise a work process	1287

Assessment Requirements for FBPPPL4009 Optimise a work process	1290

FBPTEC3003 Filter fermented beverages	1292

Assessment Requirements for FBPTEC3003 Filter fermented beverages	1295

FBPTEC3004 Prepare, fill and store barrels for aging spirits	1297

Assessment Requirements for FBPTEC3004 Prepare, fill and store barrels for aging spirits	1300

FBPTEC3005 Work with bakery ingredients, their functions and interactions	1302

Assessment Requirements for FBPTEC3005 Work with bakery ingredients, their functions and interactions	1306

FBPTEC3006 Work with flours and baking additives	1309

Assessment Requirements for FBPTEC3006 Work with flours and baking additives	1312

FBPTEC4003 Control food contamination and spoilage	1314

Assessment Requirements for FBPTEC4003 Control food contamination and spoilage	1317

FBPTEC4012 Manage raw materials	1320

Assessment Requirements for FBPTEC4012 Manage raw materials	1323

FBPTEC4013 Manage wort production for brewing	1325

Assessment Requirements for FBPTEC4013 Manage wort production for brewing	1329

FBPTEC4014 Manage cellar operations	1331

Assessment Requirements for FBPTEC4014 Manage cellar operations	1334

FBPTEC4015 Manage and propagate yeast	1336

Assessment Requirements for FBPTEC4015 Manage and propagate yeast	1339

FBPTEC4016 Produce fruit-based wash for distillation	1341

Assessment Requirements for FBPTEC4016 Produce fruit-based wash for distillation	1344

FBPTEC4017 Produce grain-based wash for distillation	1346

Assessment Requirements for FBPTEC4017 Produce grain-based wash for distillation	1349

FBPTEC4018 Manage still operations to produce white spirits	1351

Assessment Requirements for FBPTEC4018 Manage still operations to produce white spirits	1354

FBPTEC4019 Manage still operations to produce brown spirits	1356

Assessment Requirements for FBPTEC4019 Manage still operations to produce brown spirits	1359

FBPTEC4020 Blend spirits	1361

Assessment Requirements for FBPTEC4020 Blend spirits	1364

FBPTEC4021 Apply regulatory requirements to the production of alcoholic beverages	1366

Assessment Requirements for FBPTEC4021 Apply regulatory requirements to the production of alcoholic beverages	1369

FBPTEC4022 Prepare starter cultures for fermentation	1372

Assessment Requirements for FBPTEC4022 Prepare starter cultures for fermentation	1375

FBPTEC4023 Control and monitor fermentation	1377

Assessment Requirements for FBPTEC4023 Control and monitor fermentation	1380

FBPTEC4024 Produce fermented and dry-cured meat products	1382

Assessment Requirements for FBPTEC4024 Produce fermented and dry-cured meat products	1386

FBPTEC5003 Design an artisan food production facility	1388

Assessment Requirements for FBPTEC5003 Design an artisan food production facility	1391

FBPVIT2007 Tend containerised nursery plants	1393

Assessment Requirements for FBPVIT2007 Tend containerised nursery plants	1396

FBPVIT2019 Operate the irrigation system	1398

Assessment Requirements for FBPVIT2019 Operate the irrigation system	1401

FBPVIT3012 Implement an irrigation schedule	1403

Assessment Requirements for FBPVIT3012 Implement an irrigation schedule	1406

FBPWHS3001 Contribute to work health and safety processes	1408

Assessment Requirements for FBPWHS3001 Contribute to work health and safety processes	1412

FBPWHS4002 Maintain work health and safety processes	1414

Assessment Requirements for FBPWHS4002 Maintain work health and safety processes	1418

AHCBAC204 Prepare grain storages	1421

Assessment Requirements for AHCBAC204 Prepare grain storages	1424

AHCBIO303 Apply biosecurity measures	1426

Assessment Requirements for AHCBIO303 Apply biosecurity measures	1429

AHCBIO401 Plan and implement a biosecurity program	1432

Assessment Requirements for AHCBIO401 Plan and implement a biosecurity program	1436

AHCBUS516 Develop and review a business plan	1439

Assessment Requirements for AHCBUS516 Develop and review a business plan	1442

AHCCHM101 Follow basic chemical safety rules	1444

Assessment Requirements for AHCCHM101 Follow basic chemical safety rules	1447

AHCCHM201 Apply chemicals under supervision	1449

Assessment Requirements for AHCCHM201 Apply chemicals under supervision	1453

AHCCHM304 Transport and store chemicals	1456

Assessment Requirements for AHCCHM304 Transport and store chemicals	1460

AHCCHM307 Prepare and apply chemicals to control pest, weeds and diseases	1463

Assessment Requirements for AHCCHM307 Prepare and apply chemicals to control pest, weeds and diseases	1467

AHCCSW304 Identify Aboriginal and/or Torres Strait Islander culturally significant plants	1471

Assessment Requirements for AHCCSW304 Identify Aboriginal and/or Torres Strait Islander culturally significant plants	1475

AHCIRG215 Assist with low volume irrigation operations	1478

Assessment Requirements for AHCIRG215 Assist with low volume irrigation operations	1481

AHCIRG217 Assist with pressurised irrigation operations	1483

Assessment Requirements for AHCIRG217 Assist with pressurised irrigation operations	1486

AHCIRG219 Assist with low volume irrigation operations	1488

Assessment Requirements for AHCIRG219 Assist with low volume irrigation operations	1491

AHCIRG221 Assist with pressurised irrigation operations	1493

Assessment Requirements for AHCIRG221 Assist with pressurised irrigation operations	1496

AHCIRG328 Operate irrigation controller and sensor technology	1498

Assessment Requirements for AHCIRG328 Operate irrigation controller and sensor technology	1501

AHCIRG344 Implement an irrigation schedule	1503

Assessment Requirements for AHCIRG344 Implement an irrigation schedule	1506

AHCIRG345 Install pressurised irrigation systems	1509

Assessment Requirements for AHCIRG345 Install pressurised irrigation systems	1513

AHCIRG347 Maintain pressurised irrigation systems	1515

Assessment Requirements for AHCIRG347 Maintain pressurised irrigation systems	1518

AHCMOM202 Operate tractors	1520

Assessment Requirements for AHCMOM202 Operate tractors	1524

AHCMOM213 Operate and maintain chainsaws	1526

Assessment Requirements for AHCMOM213 Operate and maintain chainsaws	1531

AHCOCM302 Work with an Aboriginal and/or Torres Strait Islander Community or organisation	1534

Assessment Requirements for AHCOCM302 Work with an Aboriginal and/or Torres Strait Islander Community or organisation	1537

AHCOCM303 Follow Aboriginal and/or Torres Strait Islander cultural protocols	1539

Assessment Requirements for AHCOCM303 Follow Aboriginal and/or Torres Strait Islander cultural protocols	1543

AHCPHT201 Plant horticultural crops	1546

Assessment Requirements for AHCPHT201 Plant horticultural crops	1548

AHCSOL203 Assist with soil or growing media sampling and testing	1550

Assessment Requirements for AHCSOL203 Assist with soil or growing media sampling and testing	1553

AHCWRK209 Participate in environmentally sustainable work practices	1555

Assessment Requirements for AHCWRK209 Participate in environmentally sustainable work practices	1557

AHCWRK309 Apply environmentally sustainable work practices	1559

Assessment Requirements for AHCWRK309 Apply environmentally sustainable work practices	1562

AHCWRK310 Provide on-job training support	1564

Assessment Requirements for AHCWRK310 Provide on-job training support	1566

AMPX207 Vacuum pack product	1568

Assessment Requirements for AMPX207 Vacuum pack product	1571

AMPX219 Follow electronic labelling and traceability systems in a food processing establishment	1573

Assessment Requirements for AMPX219 Follow electronic labelling and traceability systems in a food processing establishment	1576

BSBAUD511 Initiate quality audits	1578

Assessment Requirements for BSBAUD511 Initiate quality audits	1581

BSBAUD512 Lead quality audits	1583

Assessment Requirements for BSBAUD512 Lead quality audits	1586

BSBAUD513 Report on quality audits	1588

Assessment Requirements for BSBAUD513 Report on quality audits	1591

BSBESB301 Investigate business opportunities	1593

Assessment Requirements for BSBESB301 Investigate business opportunities	1596

BSBESB402 Establish legal and risk management requirements of new business ventures	1598

Assessment Requirements for BSBESB402 Establish legal and risk management requirements of new business ventures	1601

BSBESB403 Plan finances for new business ventures	1603

Assessment Requirements for BSBESB403 Plan finances for new business ventures	1606

BSBESB404 Market new business ventures	1608

Assessment Requirements for BSBESB404 Market new business ventures	1611

BSBESB406 Establish operational strategies and procedures for new business ventures	1613

Assessment Requirements for BSBESB406 Establish operational strategies and procedures for new business ventures	1616

BSBHRM413 Support the learning and development of teams and individuals	1618

Assessment Requirements for BSBHRM413 Support the learning and development of teams and individuals	1621

BSBHRM415 Coordinate recruitment and onboarding	1623

Assessment Requirements for BSBHRM415 Coordinate recruitment and onboarding	1626

BSBINS401 Analyse and present research information	1628

Assessment Requirements for BSBINS401 Analyse and present research information	1631

BSBLDR411 Demonstrate leadership in the workplace	1633

Assessment Requirements for BSBLDR411 Demonstrate leadership in the workplace	1636

BSBLDR412 Communicate effectively as a workplace leader	1638

Assessment Requirements for BSBLDR412 Communicate effectively as a workplace leader	1641

BSBLDR413 Lead effective workplace relationships	1643

Assessment Requirements for BSBLDR413 Lead effective workplace relationships	1646

BSBLDR414 Lead team effectiveness	1648

Assessment Requirements for BSBLDR414 Lead team effectiveness	1651

BSBOPS304 Deliver and monitor a service to customers	1653

Assessment Requirements for BSBOPS304 Deliver and monitor a service to customers	1656

BSBOPS402 Coordinate business operational plans	1658

Assessment Requirements for BSBOPS402 Coordinate business operational plans	1661

BSBOPS403 Apply business risk management processes	1663

Assessment Requirements for BSBOPS403 Apply business risk management processes	1666

BSBOPS404 Implement customer service strategies	1668

Assessment Requirements for BSBOPS404 Implement customer service strategies	1671

BSBPEF401 Manage personal health and wellbeing	1673

Assessment Requirements for BSBPEF401 Manage personal health and wellbeing	1676

BSBPEF402 Develop personal work priorities	1678

Assessment Requirements for BSBPEF402 Develop personal work priorities	1681

BSBPMG430 Undertake project work	1683

Assessment Requirements for BSBPMG430 Undertake project work	1686

BSBSMB302 Develop a micro business proposal	1688

Assessment Requirements for BSBSMB302 Develop a micro business proposal	1691

BSBSMB401 Establish legal and risk management requirements of small business	1693

Assessment Requirements for BSBSMB401 Establish legal and risk management requirements of small business	1697

BSBSMB402 Plan small business finances	1699

Assessment Requirements for BSBSMB402 Plan small business finances	1702

BSBSTR401 Promote innovation in team environments	1704

Assessment Requirements for BSBSTR401 Promote innovation in team environments	1707

BSBSTR402 Implement continuous improvement	1709

Assessment Requirements for BSBSTR402 Implement continuous improvement	1712

BSBSUS411 Implement and monitor environmentally sustainable work practices	1714

Assessment Requirements for BSBSUS411 Implement and monitor environmentally sustainable work practices	1717

BSBTEC201 Use business software applications	1719

Assessment Requirements for BSBTEC201 Use business software applications	1721

BSBTWK201 Work effectively with others	1723

Assessment Requirements for BSBTWK201 Work effectively with others	1726

BSBWHS301 Maintain workplace safety	1728

Assessment Requirements for BSBWHS301 Maintain workplace safety	1732

BSBWHS311 Assist with maintaining workplace safety	1734

Assessment Requirements for BSBWHS311 Assist with maintaining workplace safety	1737

BSBWHS411 Implement and monitor WHS policies, procedures and programs	1739

Assessment Requirements for BSBWHS411 Implement and monitor WHS policies, procedures and programs	1743

BSBWRT311 Write simple documents	1745

Assessment Requirements for BSBWRT311 Write simple documents	1747

FBPAUD4001 Assess compliance with food safety programs	1749

Assessment Requirements for FBPAUD4001 Assess compliance with food safety programs	1754

FBPAUD4002 Communicate and negotiate to conduct food safety audits	1757

Assessment Requirements for FBPAUD4002 Communicate and negotiate to conduct food safety audits	1760

FBPAUD4003 Conduct food safety audits	1762

Assessment Requirements for FBPAUD4003 Conduct food safety audits	1766

FBPAUD4004 Identify, evaluate and control food safety hazards	1770

Assessment Requirements for FBPAUD4004 Identify, evaluate and control food safety hazards	1773

FBPAUD5001 Audit bivalve mollusc growing and harvesting processes	1776

Assessment Requirements for FBPAUD5001 Audit bivalve mollusc growing and harvesting processes	1779

FBPAUD5002 Audit a cook chill process	1782

Assessment Requirements for FBPAUD5002 Audit a cook chill process	1785

FBPAUD5003 Audit a heat treatment process	1788

Assessment Requirements for FBPAUD5003 Audit a heat treatment process	1791

FBPAUD5004 Audit manufacturing of ready-to-eat meat products	1794

Assessment Requirements for FBPAUD5004 Audit manufacturing of ready-to-eat meat products	1797

FBPBPG2001 Operate the bottle supply process	1800

Assessment Requirements for FBPBPG2001 Operate the bottle supply process	1803

FBPBPG2002 Operate the carton erection process	1806

Assessment Requirements for FBPBPG2002 Operate the carton erection process	1809

FBPBPG2003 Operate the carton packing process	1812

Assessment Requirements for FBPBPG2003 Operate the carton packing process	1815

FBPBPG2004 Operate the palletising process	1818

Assessment Requirements for FBPBPG2004 Operate the palletising process	1821

FBPBPG2005 Operate the electronic coding process	1824

Assessment Requirements for FBPBPG2005 Operate the electronic coding process	1827

FBPBPG2007 Operate manual bottling and packaging processes	1830

Assessment Requirements for FBPBPG2007 Operate manual bottling and packaging processes	1833

FBPBPG2008 Perform basic packaging tests and inspections	1836

Assessment Requirements for FBPBPG2008 Perform basic packaging tests and inspections	1839

FBPBPG3001 Operate the bottle filling process	1842

Assessment Requirements for FBPBPG3001 Operate the bottle filling process	1845

FBPBPG3002 Operate the labelling process	1848

Assessment Requirements for FBPBPG3002 Operate the labelling process	1851

FBPBPG3003 Operate the softpack filling process	1854

Assessment Requirements for FBPBPG3003 Operate the softpack filling process	1857

FBPBPG3004 Operate the bottle sealing process	1860

Assessment Requirements for FBPBPG3004 Operate the bottle sealing process	1863

FBPBPG3005 Operate the tirage and transfer process	1866

Assessment Requirements for FBPBPG3005 Operate the tirage and transfer process	1869

FBPBPG3006 Operate traditional sparkling wine processes	1872

Assessment Requirements for FBPBPG3006 Operate traditional sparkling wine processes	1875

FBPBPG3007 Perform packaging equipment changeover	1878

Assessment Requirements for FBPBPG3007 Perform packaging equipment changeover	1881

FBPCDS2001 Conduct a standard product tasting	1884

Assessment Requirements for FBPCDS2001 Conduct a standard product tasting	1888

FBPCDS2002 Provide and present wine tourism information	1891

Assessment Requirements for FBPCDS2002 Provide and present wine tourism information	1894

FBPCDS2003 Sell cellar door products and services	1897

Assessment Requirements for FBPCDS2003 Sell cellar door products and services	1901

FBPCDS3001 Conduct winery and site tours	1903

Assessment Requirements for FBPCDS3001 Conduct winery and site tours	1907

FBPCDS3002 Plan and deliver a wine tasting event	1910

Assessment Requirements for FBPCDS3002 Plan and deliver a wine tasting event	1914

FBPCDS3003 Coordinate winery hospitality activities	1917

Assessment Requirements for FBPCDS3003 Coordinate winery hospitality activities	1921

FBPCEL2001 Perform oak handling activities	1923

Assessment Requirements for FBPCEL2001 Perform oak handling activities	1927

FBPCEL2002 Perform fermentation operations	1929

Assessment Requirements for FBPCEL2002 Perform fermentation operations	1932

FBPCEL2003 Operate the ion exchange process	1935

Assessment Requirements for FBPCEL2003 Operate the ion exchange process	1938

FBPCEL2004 Perform heat exchange operations	1940

Assessment Requirements for FBPCEL2004 Perform heat exchange operations	1943

FBPCEL2005 Perform must draining operations	1945

Assessment Requirements for FBPCEL2005 Perform must draining operations	1948

FBPCEL2006 Operate the crushing process	1950

Assessment Requirements for FBPCEL2006 Operate the crushing process	1953

FBPCEL2007 Prepare and make additions and finings	1955

Assessment Requirements for FBPCEL2007 Prepare and make additions and finings	1958

FBPCEL2008 Carry out inert gas handling operations	1961

Assessment Requirements for FBPCEL2008 Carry out inert gas handling operations	1964

FBPCEL2009 Carry out transfer operations	1967

Assessment Requirements for FBPCEL2009 Carry out transfer operations	1970

FBPCEL3001 Handle and store spirits	1973

Assessment Requirements for FBPCEL3001 Handle and store spirits	1976

FBPCEL3002 Operate the continuous clarification by separation (flotation) process	1978

Assessment Requirements for FBPCEL3002 Operate the continuous clarification by separation (flotation) process	1981

FBPCEL3003 Operate the concentration process	1983

Assessment Requirements for FBPCEL3003 Operate the concentration process	1986

FBPCEL3004 Operate an earth filtration process	1988

Assessment Requirements for FBPCEL3004 Operate an earth filtration process	1991

FBPCEL3005 Operate the pressing process	1993

Assessment Requirements for FBPCEL3005 Operate the pressing process	1996

FBPCEL3006 Operate the fine filtration process	1999

Assessment Requirements for FBPCEL3006 Operate the fine filtration process	2002

FBPCEL3007 Operate clarification by separation (centrifugation) process	2004

Assessment Requirements for FBPCEL3007 Operate clarification by separation (centrifugation) process	2007

FBPCEL3008 Operate the rotary vacuum filtration process	2009

Assessment Requirements for FBPCEL3008 Operate the rotary vacuum filtration process	2012

FBPCEL3009 Operate the crossflow filtration process	2014

Assessment Requirements for FBPCEL3009 Operate the crossflow filtration process	2017

FBPCEL3010 Operate the decanter process	2020

Assessment Requirements for FBPCEL3010 Operate the decanter process	2023

FBPCEL3011 Operate the reverse osmosis process	2025

Assessment Requirements for FBPCEL3011 Operate the reverse osmosis process	2028

FBPCEL3013 Perform rectification (continuous still) operations	2030

Assessment Requirements for FBPCEL3013 Perform rectification (continuous still) operations	2033

FBPCEL3014 Prepare and monitor wine cultures	2035

Assessment Requirements for FBPCEL3014 Prepare and monitor wine cultures	2039

FBPCEL3017 Perform single column lees stripping (continuous still brandy) operations	2042

Assessment Requirements for FBPCEL3017 Perform single column lees stripping (continuous still brandy) operations	2045

FBPCEL3018 Perform dual column distillation (continuous still brandy) operations	2047

Assessment Requirements for FBPCEL3018 Perform dual column distillation (continuous still brandy) operations	2051

FBPCHE5002 Produce acid-coagulated soft cheese	2054

Assessment Requirements for FBPCHE5002 Produce acid-coagulated soft cheese	2058

FBPCHE5003 Produce a range of rennet-coagulated cheeses	2061

Assessment Requirements for FBPCHE5003 Produce a range of rennet-coagulated cheeses	2066

FBPCHE5004 Produce acid and heat coagulated cheese	2069

Assessment Requirements for FBPCHE5004 Produce acid and heat coagulated cheese	2073

FBPFST4001 Apply food processing technologies	2076

Assessment Requirements for FBPFST4001 Apply food processing technologies	2080

FBPFST4002 Carry out sampling and testing of milk at receival	2083

Assessment Requirements for FBPFST4002 Carry out sampling and testing of milk at receival	2086

FBPFST4003 Apply digital technology in food processing	2088

Assessment Requirements for FBPFST4003 Apply digital technology in food processing	2091

FBPFST4004 Perform microbiological procedures in the food industry	2093

Assessment Requirements for FBPFST4004 Perform microbiological procedures in the food industry	2097

FBPFST4005 Document food processes and supporting procedures	2099

Assessment Requirements for FBPFST4005 Document food processes and supporting procedures	2102

FBPFST4006 Apply food preservation technologies	2104

Assessment Requirements for FBPFST4006 Apply food preservation technologies	2107

FBPFST4007 Establish operational requirements for a food processing enterprise	2110

Assessment Requirements for FBPFST4007 Establish operational requirements for a food processing enterprise	2114

FBPFST4008 Preserve food in cans or sealed containers	2116

Assessment Requirements for FBPFST4008 Preserve food in cans or sealed containers	2120

FBPFST4010 Apply sensory analysis in food processing	2123

Assessment Requirements for FBPFST4010 Apply sensory analysis in food processing	2126

FBPFST4011 Apply the principles of nutrition to food processing	2128

Assessment Requirements for FBPFST4011 Apply the principles of nutrition to food processing	2131

FBPFST4012 Apply water management principles to the food industry	2133

Assessment Requirements for FBPFST4012 Apply water management principles to the food industry	2136

FBPFST5001 Monitor refrigeration and air conditioning systems in food processing	2138

Assessment Requirements for FBPFST5001 Monitor refrigeration and air conditioning systems in food processing	2141

FBPFST5002 Identify and implement required process control for a food processing operation	2143

Assessment Requirements for FBPFST5002 Identify and implement required process control for a food processing operation	2146

FBPFST5003 Construct a process control chart for a food processing operation	2148

Assessment Requirements for FBPFST5003 Construct a process control chart for a food processing operation	2152

FBPFST5004 Specify and monitor the nutritional value of processed food	2155

Assessment Requirements for FBPFST5004 Specify and monitor the nutritional value of processed food	2158

FBPFST5005 Examine the biochemical properties of food	2160

Assessment Requirements for FBPFST5005 Examine the biochemical properties of food	2163

FBPFST5006 Apply food microbiological techniques and analysis	2165

Assessment Requirements for FBPFST5006 Apply food microbiological techniques and analysis	2169

FBPFST5007 Monitor the development and implementation of a food QA system	2172

Assessment Requirements for FBPFST5007 Monitor the development and implementation of a food QA system	2176

FBPFST5008 Develop a new food product	2178

Assessment Requirements for FBPFST5008 Develop a new food product	2181

FBPFST5009 Implement and review the processing of market milk and related products	2183

Assessment Requirements for FBPFST5009 Implement and review the processing of market milk and related products	2186

FBPFST5011 Implement and review the processing of chocolate and sugar-panned products	2188

Assessment Requirements for FBPFST5011 Implement and review the processing of chocolate and sugar-panned products	2191

FBPFST5012 Implement and review the processing of aerated confectioneries	2193

Assessment Requirements for FBPFST5012 Implement and review the processing of aerated confectioneries	2196

FBPFST5013 Implement and review the production of gums and jellies	2198

Assessment Requirements for FBPFST5013 Implement and review the production of gums and jellies	2201

FBPFST5014 Implement and review the production of chocolate products	2203

Assessment Requirements for FBPFST5014 Implement and review the production of chocolate products	2206

FBPFST5015 Implement and review the processing of chocolate	2208

Assessment Requirements for FBPFST5015 Implement and review the processing of chocolate	2211

FBPFST5016 Implement and review the processing of high and low boil confectionery	2213

Assessment Requirements for FBPFST5016 Implement and review the processing of high and low boil confectionery	2216

FBPFST5017 Implement and review the processing of confectionery products	2218

Assessment Requirements for FBPFST5017 Implement and review the processing of confectionery products	2221

FBPFST5018 Implement and review the processing of chilled or frozen poultry products	2223

Assessment Requirements for FBPFST5018 Implement and review the processing of chilled or frozen poultry products	2227

FBPFST5019 Implement and review the processing of cooked poultry products	2230

Assessment Requirements for FBPFST5019 Implement and review the processing of cooked poultry products	2234

FBPFST5020 Implement and review the processing of egg based products	2237

Assessment Requirements for FBPFST5020 Implement and review the processing of egg based products	2241

FBPFST5021 Implement and review the processing of fruit, vegetables, nuts, herbs and spices	2243

Assessment Requirements for FBPFST5021 Implement and review the processing of fruit, vegetables, nuts, herbs and spices	2246

FBPFST5022 Implement and review the processing of fish and seafood products	2248

Assessment Requirements for FBPFST5022 Implement and review the processing of fish and seafood products	2251

FBPFST5023 Implement and review the production of milk fat products	2253

Assessment Requirements for FBPFST5023 Implement and review the production of milk fat products	2256

FBPFST5024 Implement and review the production of fermented dairy products and dairy desserts	2258

Assessment Requirements for FBPFST5024 Implement and review the production of fermented dairy products and dairy desserts	2261

FBPFST5025 Implement and review the production of concentrated and dried dairy products	2264

Assessment Requirements for FBPFST5025 Implement and review the production of concentrated and dried dairy products	2268

FBPFST5026 Implement and review the production of ice creams and frozen dairy products	2270

Assessment Requirements for FBPFST5026 Implement and review the production of ice creams and frozen dairy products	2274

FBPFST5027 Implement and review the production of milk and related products by the membrane system	2276

Assessment Requirements for FBPFST5027 Implement and review the production of milk and related products by the membrane system	2279

FBPFST5028 Implement and review the manufacturing and processing of edible fats and oils	2281

Assessment Requirements for FBPFST5028 Implement and review the manufacturing and processing of edible fats and oils	2285

FBPFST5029 Implement and review manufacturing, packaging and testing of beverage products	2287

Assessment Requirements for FBPFST5029 Implement and review manufacturing, packaging and testing of beverage products	2290

FBPFST5030 Implement and review manufacturing of cereal products	2292

Assessment Requirements for FBPFST5030 Implement and review manufacturing of cereal products	2295

FBPFST6001 Develop, manage and maintain quality systems for food processing	2297

Assessment Requirements for FBPFST6001 Develop, manage and maintain quality systems for food processing	2301

FBPFSY3002 Participate in a HACCP team	2303

Assessment Requirements for FBPFSY3002 Participate in a HACCP team	2306

FBPFSY4002 Supervise and verify supporting programs for food safety	2309

Assessment Requirements for FBPFSY4002 Supervise and verify supporting programs for food safety	2313

FBPFSY5001 Develop a HACCP-based food safety plan	2315

Assessment Requirements for FBPFSY5001 Develop a HACCP-based food safety plan	2319

FBPGRA2014 Operate a rice vitamin enrichment process	2321

Assessment Requirements for FBPGRA2014 Operate a rice vitamin enrichment process	2324

FBPGRA3005 Conduct rice harvest receivals	2327

Assessment Requirements for FBPGRA3005 Conduct rice harvest receivals	2331

FBPGRA3006 Implement a paddy receival and grain cleaning process	2334

Assessment Requirements for FBPGRA3006 Implement a paddy receival and grain cleaning process	2338

FBPGRA3007 Implement a rice blending and cleaning process	2341

Assessment Requirements for FBPGRA3007 Implement a rice blending and cleaning process	2345

FBPGRA3008 Implement a rice colour sorting process	2349

Assessment Requirements for FBPGRA3008 Implement a rice colour sorting process	2353

FBPGRA3009 Implement a rice flour break process	2356

Assessment Requirements for FBPGRA3009 Implement a rice flour break process	2360

FBPGRA3010 Implement a rice flour grading process	2364

Assessment Requirements for FBPGRA3010 Implement a rice flour grading process	2368

FBPGRA3011 Implement a rice grading process	2371

Assessment Requirements for FBPGRA3011 Implement a rice grading process	2375

FBPGRA3012 Implement a rice hulling and separation process	2378

Assessment Requirements for FBPGRA3012 Implement a rice hulling and separation process	2382

FBPGRA3013 Implement a rice product manufacturing process	2385

Assessment Requirements for FBPGRA3013 Implement a rice product manufacturing process	2389

FBPGRA3014 Implement a rice seed preparation and storage system	2392

Assessment Requirements for FBPGRA3014 Implement a rice seed preparation and storage system	2396

FBPGRA3015 Implement a rice whitening process	2399

Assessment Requirements for FBPGRA3015 Implement a rice whitening process	2403

FBPGRA3016 Implement a rice flour blending process	2407

Assessment Requirements for FBPGRA3016 Implement a rice flour blending process	2411

FBPOPR2019 Fill and close product in cans	2414

Assessment Requirements for FBPOPR2019 Fill and close product in cans	2417

FBPOPR2062 Work in a clean room environment	2420

Assessment Requirements for FBPOPR2062 Work in a clean room environment	2423

FBPOPR2065 Conduct routine maintenance	2425

Assessment Requirements for FBPOPR2065 Conduct routine maintenance	2428

FBPOPR2066 Apply sampling procedures	2431

Assessment Requirements for FBPOPR2066 Apply sampling procedures	2434

FBPOPR2067 Work in a food handling area for non-food handlers	2436

Assessment Requirements for FBPOPR2067 Work in a food handling area for non-food handlers	2439

FBPOPR2068 Operate a process control interface	2441

Assessment Requirements for FBPOPR2068 Operate a process control interface	2444

FBPOPR2069 Use numerical applications in the workplace	2446

Assessment Requirements for FBPOPR2069 Use numerical applications in the workplace	2449

FBPOPR2070 Apply quality systems and procedures	2451

Assessment Requirements for FBPOPR2070 Apply quality systems and procedures	2454

FBPOPR2071 Provide and apply workplace information	2456

Assessment Requirements for FBPOPR2071 Provide and apply workplace information	2459

FBPOPR2072 Work in confined spaces in the food and beverage industries	2461

Assessment Requirements for FBPOPR2072 Work in confined spaces in the food and beverage industries	2464

FBPOPR3004 Set up a production or packaging line for operation	2466

Assessment Requirements for FBPOPR3004 Set up a production or packaging line for operation	2469

FBPOPR4001 Apply principles of statistical process control	2471

Assessment Requirements for FBPOPR4001 Apply principles of statistical process control	2474

FBPPHM2001 Follow work procedures to maintain Good Manufacturing Practice requirements	2476

Assessment Requirements for FBPPHM2001 Follow work procedures to maintain Good Manufacturing Practice requirements	2479

FBPPHM3003 Work in a controlled environment	2482

Assessment Requirements for FBPPHM3003 Work in a controlled environment	2486

FBPPHM3004 Clean and sanitise facilities and equipment	2490

Assessment Requirements for FBPPHM3004 Clean and sanitise facilities and equipment	2495

FBPPHM3005 Operate a concentration process	2499

Assessment Requirements for FBPPHM3005 Operate a concentration process	2502

FBPPHM3006 Operate an extraction process	2505

Assessment Requirements for FBPPHM3006 Operate an extraction process	2508

FBPPHM3008 Operate an aseptic fill and seal process	2511

Assessment Requirements for FBPPHM3008 Operate an aseptic fill and seal process	2514

FBPPHM3009 Operate an aseptic form, fill and seal process	2518

Assessment Requirements for FBPPHM3009 Operate an aseptic form, fill and seal process	2521

FBPPHM3010 Operate a compressing process	2526

Assessment Requirements for FBPPHM3010 Operate a compressing process	2530

FBPPHM3011 Dispense pharmaceutical raw materials	2533

Assessment Requirements for FBPPHM3011 Dispense pharmaceutical raw materials	2536

FBPPHM3012 Operate an encapsulation process	2539

Assessment Requirements for FBPPHM3012 Operate an encapsulation process	2543

FBPPHM3013 Operate a granulation process	2547

Assessment Requirements for FBPPHM3013 Operate a granulation process	2551

FBPPHM3014 Operate a liquid manufacturing process	2555

Assessment Requirements for FBPPHM3014 Operate a liquid manufacturing process	2558

FBPPHM3015 Operate a tablet coating process	2562

Assessment Requirements for FBPPHM3015 Operate a tablet coating process	2566

FBPPHM3017 Coordinate a label store	2570

Assessment Requirements for FBPPHM3017 Coordinate a label store	2573

FBPPHM4001 Monitor and maintain Good Manufacturing Practice requirements	2575

Assessment Requirements for FBPPHM4001 Monitor and maintain Good Manufacturing Practice requirements	2579

FBPPHM4002 Prepare and review workplace documentation to support Good Manufacturing Practice requirements	2582

Assessment Requirements for FBPPHM4002 Prepare and review workplace documentation to support Good Manufacturing Practice requirements	2585

FBPPHM4003 Facilitate contamination control	2588

Assessment Requirements for FBPPHM4003 Facilitate contamination control	2591

FBPPHM4004 Participate in change control procedures	2594

Assessment Requirements for FBPPHM4004 Participate in change control procedures	2597

FBPPHM4005 Participate in validation of pharmaceutical manufacturing processes	2599

Assessment Requirements for FBPPHM4005 Participate in validation of pharmaceutical manufacturing processes	2602

FBPPHM4006 Respond to non-conformance	2605

Assessment Requirements for FBPPHM4006 Respond to non-conformance	2608

FBPPPL2001 Participate in work teams and groups	2611

Assessment Requirements for FBPPPL2001 Participate in work teams and groups	2614

FBPPPL3003 Participate in improvement processes	2616

Assessment Requirements for FBPPPL3003 Participate in improvement processes	2619

FBPPPL3004 Lead work teams and groups	2621

Assessment Requirements for FBPPPL3004 Lead work teams and groups	2624

FBPPPL3005 Participate in an audit process	2626

Assessment Requirements for FBPPPL3005 Participate in an audit process	2629

FBPPPL3006 Report on workplace performance	2631

Assessment Requirements for FBPPPL3006 Report on workplace performance	2634

FBPPPL4001 Manage people in the work area	2636

Assessment Requirements for FBPPPL4001 Manage people in the work area	2639

FBPPPL4002 Plan and coordinate production equipment maintenance	2642

Assessment Requirements for FBPPPL4002 Plan and coordinate production equipment maintenance	2646

FBPPPL4003 Schedule and manage production	2649

Assessment Requirements for FBPPPL4003 Schedule and manage production	2653

FBPPPL4005 Manage supplier agreements and contracts	2656

Assessment Requirements for FBPPPL4005 Manage supplier agreements and contracts	2659

FBPPPL4006 Manage a work area within budget	2661

Assessment Requirements for FBPPPL4006 Manage a work area within budget	2664

FBPPPL4007 Manage internal audits	2666

Assessment Requirements for FBPPPL4007 Manage internal audits	2669

FBPPPL5001 Design and maintain programs to support legal compliance	2672

Assessment Requirements for FBPPPL5001 Design and maintain programs to support legal compliance	2676

FBPRBK1001 Finish products	2678

Assessment Requirements for FBPRBK1001 Finish products	2681

FBPRBK2001 Assist non laminated pastry production	2684

Assessment Requirements for FBPRBK2001 Assist non laminated pastry production	2687

FBPRBK2002 Use food preparation equipment to prepare fillings	2690

Assessment Requirements for FBPRBK2002 Use food preparation equipment to prepare fillings	2693

FBPRBK2003 Assist sponge cake production	2697

Assessment Requirements for FBPRBK2003 Assist sponge cake production	2700

FBPRBK2004 Assist basic bread production	2703

Assessment Requirements for FBPRBK2004 Assist basic bread production	2707

FBPRBK2005 Maintain ingredient stores	2710

Assessment Requirements for FBPRBK2005 Maintain ingredient stores	2713

FBPRBK3001 Produce laminated pastry products	2716

Assessment Requirements for FBPRBK3001 Produce laminated pastry products	2721

FBPRBK3002 Produce non laminated pastry products	2725

Assessment Requirements for FBPRBK3002 Produce non laminated pastry products	2731

FBPRBK3003 Produce specialist pastry products	2736

Assessment Requirements for FBPRBK3003 Produce specialist pastry products	2742

FBPRBK3004 Produce meringue products	2747

Assessment Requirements for FBPRBK3004 Produce meringue products	2752

FBPRBK3005 Produce basic bread products	2756

Assessment Requirements for FBPRBK3005 Produce basic bread products	2761

FBPRBK3006 Produce savoury bread products	2766

Assessment Requirements for FBPRBK3006 Produce savoury bread products	2772

FBPRBK3007 Produce specialty flour bread products	2776

Assessment Requirements for FBPRBK3007 Produce specialty flour bread products	2781

FBPRBK3008 Produce sponge cake products	2785

Assessment Requirements for FBPRBK3008 Produce sponge cake products	2790

FBPRBK3009 Produce biscuit and cookie products	2794

Assessment Requirements for FBPRBK3009 Produce biscuit and cookie products	2799

FBPRBK3010 Produce cake and pudding products	2803

Assessment Requirements for FBPRBK3010 Produce cake and pudding products	2808

FBPRBK3011 Produce frozen dough products	2812

Assessment Requirements for FBPRBK3011 Produce frozen dough products	2817

FBPRBK3012 Schedule and produce bread production	2821

Assessment Requirements for FBPRBK3012 Schedule and produce bread production	2825

FBPRBK3013 Schedule and produce cake and pastry production	2829

Assessment Requirements for FBPRBK3013 Schedule and produce cake and pastry production	2833

FBPRBK3014 Produce sweet yeast products	2837

Assessment Requirements for FBPRBK3014 Produce sweet yeast products	2842

FBPRBK3015 Schedule and produce bakery production	2846

Assessment Requirements for FBPRBK3015 Schedule and produce bakery production	2850

FBPRBK3016 Control and order bakery stock	2854

Assessment Requirements for FBPRBK3016 Control and order bakery stock	2858

FBPRBK3017 Operate plant baking processes	2862

Assessment Requirements for FBPRBK3017 Operate plant baking processes	2867

FBPRBK3018 Produce basic artisan products	2871

Assessment Requirements for FBPRBK3018 Produce basic artisan products	2876

FBPRBK4001 Produce artisan bread products	2881

Assessment Requirements for FBPRBK4001 Produce artisan bread products	2886

FBPRBK4002 Develop advanced artisan bread methods	2890

Assessment Requirements for FBPRBK4002 Develop advanced artisan bread methods	2894

FBPRBK4003 Produce gateaux, tortes and entremets	2898

Assessment Requirements for FBPRBK4003 Produce gateaux, tortes and entremets	2903

FBPRBK4004 Develop baked products	2908

Assessment Requirements for FBPRBK4004 Develop baked products	2912

FBPRBK4005 Apply advanced finishing techniques for specialty cakes	2917

Assessment Requirements for FBPRBK4005 Apply advanced finishing techniques for specialty cakes	2921

FBPRBK4006 Coordinate baking operations	2925

Assessment Requirements for FBPRBK4006 Coordinate baking operations	2929

FBPRBK4007 Assess and evaluate bread products	2933

Assessment Requirements for FBPRBK4007 Assess and evaluate bread products	2936

FBPRBK4008 Apply bread baking science	2940

Assessment Requirements for FBPRBK4008 Apply bread baking science	2944

FBPSUG2022 Operate a waste water treatment system	2948

Assessment Requirements for FBPSUG2022 Operate a waste water treatment system	2951

FBPSUG2024 Perform standard tests on cane samples	2953

Assessment Requirements for FBPSUG2024 Perform standard tests on cane samples	2956

FBPSUG3007 Perform factory control tests	2958

Assessment Requirements for FBPSUG3007 Perform factory control tests	2961

FBPSUG3008 Analyse and convey workplace information	2963

Assessment Requirements for FBPSUG3008 Analyse and convey workplace information	2966

FBPTEC3001 Apply raw materials, ingredient and process knowledge to production problems	2968

Assessment Requirements for FBPTEC3001 Apply raw materials, ingredient and process knowledge to production problems	2971

FBPTEC3002 Implement the pest prevention program	2973

Assessment Requirements for FBPTEC3002 Implement the pest prevention program	2976

FBPTEC4001 Determine handling processes for perishable food items	2978

Assessment Requirements for FBPTEC4001 Determine handling processes for perishable food items	2981

FBPTEC4002 Apply principles of food packaging	2984

Assessment Requirements for FBPTEC4002 Apply principles of food packaging	2987

FBPTEC4004 Apply basic process engineering principles to food processing	2990

Assessment Requirements for FBPTEC4004 Apply basic process engineering principles to food processing	2994

FBPTEC4005 Apply an understanding of food additives	2996

Assessment Requirements for FBPTEC4005 Apply an understanding of food additives	2999

FBPTEC4006 Apply an understanding of legal requirements of food production	3001

Assessment Requirements for FBPTEC4006 Apply an understanding of legal requirements of food production	3004

FBPTEC4007 Describe and analyse data using mathematical principles	3006

Assessment Requirements for FBPTEC4007 Describe and analyse data using mathematical principles	3009

FBPTEC4008 Participate in product recalls	3011

Assessment Requirements for FBPTEC4008 Participate in product recalls	3014

FBPTEC4009 Identify the physical and chemical properties of materials, food and related products	3017

Assessment Requirements for FBPTEC4009 Identify the physical and chemical properties of materials, food and related products	3020

FBPTEC4010 Manage water treatment processes	3023

Assessment Requirements for FBPTEC4010 Manage water treatment processes	3026

FBPTEC4011 Establish process capability	3029

Assessment Requirements for FBPTEC4011 Establish process capability	3032

FBPTEC5001 Manage and evaluate new product trials	3034

Assessment Requirements for FBPTEC5001 Manage and evaluate new product trials	3038

FBPTEC5002 Manage utilities and energy for a production process	3041

Assessment Requirements for FBPTEC5002 Manage utilities and energy for a production process	3044

FBPVIT2001 Bench graft vines	3047

Assessment Requirements for FBPVIT2001 Bench graft vines	3050

FBPVIT2002 Carry out potting operations	3053

Assessment Requirements for FBPVIT2002 Carry out potting operations	3056

FBPVIT2003 Hand prune vines	3059

Assessment Requirements for FBPVIT2003 Hand prune vines	3062

FBPVIT2004 Pick grapes by hand	3065

Assessment Requirements for FBPVIT2004 Pick grapes by hand	3068

FBPVIT2005 Maintain callusing environment	3070

Assessment Requirements for FBPVIT2005 Maintain callusing environment	3073

FBPVIT2006 Obtain and process rootlings	3076

Assessment Requirements for FBPVIT2006 Obtain and process rootlings	3079

FBPVIT2008 Train vines	3082

Assessment Requirements for FBPVIT2008 Train vines	3085

FBPVIT2009 Plant vines by hand	3087

Assessment Requirements for FBPVIT2009 Plant vines by hand	3090

FBPVIT2010 Take and process vine cuttings	3092

Assessment Requirements for FBPVIT2010 Take and process vine cuttings	3095

FBPVIT2011 Operate vineyard equipment	3098

Assessment Requirements for FBPVIT2011 Operate vineyard equipment	3101

FBPVIT2012 Identify and treat nursery plant disorders	3104

Assessment Requirements for FBPVIT2012 Identify and treat nursery plant disorders	3107

FBPVIT2013 Recognise disorders and identify pests and diseases	3110

Assessment Requirements for FBPVIT2013 Recognise disorders and identify pests and diseases	3113

FBPVIT2014 Perform pest control activities	3116

Assessment Requirements for FBPVIT2014 Perform pest control activities	3119

FBPVIT2015 Carry out basic canopy maintenance	3122

Assessment Requirements for FBPVIT2015 Carry out basic canopy maintenance	3125

FBPVIT2016 Carry out hot water treatment	3127

Assessment Requirements for FBPVIT2016 Carry out hot water treatment	3130

FBPVIT2018 Support mechanical harvesting operations	3133

Assessment Requirements for FBPVIT2018 Support mechanical harvesting operations	3136

FBPVIT3001 Coordinate vineyard operations	3139

Assessment Requirements for FBPVIT3001 Coordinate vineyard operations	3142

FBPVIT3003 Operate spreading and seeding equipment	3145

Assessment Requirements for FBPVIT3003 Operate spreading and seeding equipment	3148

FBPVIT3004 Monitor and maintain nursery plants	3151

Assessment Requirements for FBPVIT3004 Monitor and maintain nursery plants	3154

FBPVIT3005 Install and maintain vine trellis	3158

Assessment Requirements for FBPVIT3005 Install and maintain vine trellis	3161

FBPVIT3006 Field graft vines	3164

Assessment Requirements for FBPVIT3006 Field graft vines	3167

FBPVIT3007 Operate specialised canopy management equipment	3170

Assessment Requirements for FBPVIT3007 Operate specialised canopy management equipment	3173

FBPVIT3008 Operate a mechanical harvester	3176

Assessment Requirements for FBPVIT3008 Operate a mechanical harvester	3179

FBPVIT3009 Monitor and control vine disorders and damage	3181

Assessment Requirements for FBPVIT3009 Monitor and control vine disorders and damage	3184

FBPVIT3010 Implement a soil management program	3187

Assessment Requirements for FBPVIT3010 Implement a soil management program	3190

FBPWHS1001 Identify safe work practices	3193

Assessment Requirements for FBPWHS1001 Identify safe work practices	3196

FBPWHS2001 Participate in work health and safety processes	3198

Assessment Requirements for FBPWHS2001 Participate in work health and safety processes	3201

FBPWHS2002 Identify and control risks in own work	3203

Assessment Requirements for FBPWHS2002 Identify and control risks in own work	3206

FBPWHS4001 Identify, assess and control work health and safety risk in own work	3208

Assessment Requirements for FBPWHS4001 Identify, assess and control work health and safety risk in own work	3212

FBPWHS5001 Manage work health and safety processes	3214

Assessment Requirements for FBPWHS5001 Manage work health and safety processes	3218

FBPWIN2001 Perform effectively in a wine industry workplace	3221

Assessment Requirements for FBPWIN2001 Perform effectively in a wine industry workplace	3224

FBPWIN2002 Communicate wine industry information	3227

Assessment Requirements for FBPWIN2002 Communicate wine industry information	3231

FBPWIN2003 Conduct sensory evaluation of wine	3234

Assessment Requirements for FBPWIN2003 Conduct sensory evaluation of wine	3237

FBPWIN3001 Evaluate wines (advanced)	3240

Assessment Requirements for FBPWIN3001 Evaluate wines (advanced)	3243

FSKDIG001 Use digital technology for short and basic workplace tasks	3245

Assessment Requirements for FSKDIG001 Use digital technology for short and basic workplace tasks	3247

FSKDIG002 Use digital technology for routine and simple workplace tasks	3249

Assessment Requirements for FSKDIG002 Use digital technology for routine and simple workplace tasks	3251

FSKDIG003 Use digital technology for non-routine workplace tasks	3253

Assessment Requirements for FSKDIG003 Use digital technology for non-routine workplace tasks	3255

FSKLRG002 Identify strategies to respond to short and simple workplace problems	3257

Assessment Requirements for FSKLRG002 Identify strategies to respond to short and simple workplace problems	3259

FSKLRG004 Use short and simple strategies for work-related learning	3261

Assessment Requirements for FSKLRG004 Use short and simple strategies for work-related learning	3263

FSKLRG008 Use simple strategies for work-related learning	3265

Assessment Requirements for FSKLRG008 Use simple strategies for work-related learning	3267

FSKLRG009 Use strategies to respond to routine workplace problems	3269

Assessment Requirements for FSKLRG009 Use strategies to respond to routine workplace problems	3271

FSKNUM003 Use whole numbers and halves for work	3273

Assessment Requirements for FSKNUM003 Use whole numbers and halves for work	3275

FSKNUM004 Use basic and familiar metric measurements for work	3277

Assessment Requirements for FSKNUM004 Use basic and familiar metric measurements for work	3280

FSKNUM006 Use simple and highly familiar spatial information for work	3282

Assessment Requirements for FSKNUM006 Use simple and highly familiar spatial information for work	3284

FSKNUM007 Use simple data for work	3286

Assessment Requirements for FSKNUM007 Use simple data for work	3288

FSKNUM009 Use familiar and simple metric measurements for work	3290

Assessment Requirements for FSKNUM009 Use familiar and simple metric measurements for work	3293

FSKNUM012 Use familiar and simple data for work	3295

Assessment Requirements for FSKNUM012 Use familiar and simple data for work	3297

FSKNUM015 Estimate, measure and calculate with routine metric measurements for work	3299

Assessment Requirements for FSKNUM015 Estimate, measure and calculate with routine metric measurements for work	3302

FSKNUM019 Interpret routine tables, graphs and charts and use information and data for work	3304

Assessment Requirements for FSKNUM019 Interpret routine tables, graphs and charts and use information and data for work	3307

FSKNUM031 Apply specialised mathematical calculations for work	3309

Assessment Requirements for FSKNUM031 Apply specialised mathematical calculations for work	3312

FSKOCM002 Engage in short and simple spoken exchanges at work	3314

Assessment Requirements for FSKOCM002 Engage in short and simple spoken exchanges at work	3316

FSKOCM003 Participate in familiar spoken interactions at work	3318

Assessment Requirements for FSKOCM003 Participate in familiar spoken interactions at work	3320

FSKOCM004 Use oral communication skills to participate in workplace meetings	3322

Assessment Requirements for FSKOCM004 Use oral communication skills to participate in workplace meetings	3324

FSKRDG002 Read and respond to short and simple workplace signs and symbols	3326

Assessment Requirements for FSKRDG002 Read and respond to short and simple workplace signs and symbols	3328

FSKRDG004 Read and respond to short and simple workplace information	3330

Assessment Requirements for FSKRDG004 Read and respond to short and simple workplace information	3332

FSKRDG005 Read and respond to simple and familiar workplace procedures	3334

Assessment Requirements for FSKRDG005 Read and respond to simple and familiar workplace procedures	3336

FSKRDG008 Read and respond to information in routine visual and graphic texts	3338

Assessment Requirements for FSKRDG008 Read and respond to information in routine visual and graphic texts	3340

FSKRDG009 Read and respond to routine standard operating procedures	3342

Assessment Requirements for FSKRDG009 Read and respond to routine standard operating procedures	3344

FSKWTG002 Write short and simple workplace formatted texts	3346

Assessment Requirements for FSKWTG002 Write short and simple workplace formatted texts	3348

FSKWTG003 Write short and simple workplace information	3350

Assessment Requirements for FSKWTG005 Write simple workplace formatted texts	3352

FSKWTG008 Complete routine workplace formatted texts	3354

Assessment Requirements for FSKWTG008 Complete routine workplace formatted texts	3356

FSKWTG009 Write routine workplace texts	3358

Assessment Requirements for FSKWTG009 Write routine workplace texts	3360

HLTAID011 Provide First Aid	3362

Assessment Requirements for HLTAID011 Provide First Aid	3364

HLTWHS005 Conduct manual tasks safely	3368

Assessment Requirements for HLTWHS005 Conduct manual tasks safely	3371

MSL904002 Perform standard calibrations	3374

Assessment Requirements for MSL904002 Perform standard calibrations	3378

MSL912001 Work within a laboratory or field workplace (induction)	3381

Assessment Requirements for MSL912001 Work within a laboratory or field workplace (induction)	3386

MSL922001 Record and present data	3388

Assessment Requirements for MSL922001 Record and present data	3391

MSL924003 Process and interpret data	3394

Assessment Requirements for MSL924003 Process and interpret data	3397

MSL924004 Use laboratory application software	3400

Assessment Requirements for MSL924004 Use laboratory application software	3403

MSL933006 Contribute to the achievement of quality objectives	3405

Assessment Requirements for MSL933006 Contribute to the achievement of quality objectives	3408

MSL933007 Apply critical control point requirements	3410

Assessment Requirements for MSL933007 Apply critical control point requirements	3413

MSL933008 Perform calibration checks on equipment and assist with its maintenance	3415

Assessment Requirements for MSL933008 Perform calibration checks on equipment and assist with its maintenance	3418

MSL934004 Maintain and calibrate instruments and equipment	3420

Assessment Requirements for MSL934004 Maintain and calibrate instruments and equipment	3423

MSL943004 Participate in laboratory or field workplace safety	3425

Assessment Requirements for MSL943004 Participate in laboratory or field workplace safety	3428

MSL952001 Collect routine site samples	3430

Assessment Requirements for MSL952001 Collect routine site samples	3436

MSL952002 Handle and transport samples or equipment	3439

Assessment Requirements for MSL952002 Handle and transport samples or equipment	3444

MSL972001 Conduct routine site measurements	3447

Assessment Requirements for MSL972001 Conduct routine site measurements	3452

MSL973013 Perform basic tests	3455

Assessment Requirements for MSL973013 Perform basic tests	3458

MSL973014 Prepare working solutions	3460

Assessment Requirements for MSL973014 Prepare working solutions	3463

MSL973015 Prepare culture media	3465

Assessment Requirements for MSL973015 Prepare culture media	3469

MSL973016 Perform aseptic techniques	3471

Assessment Requirements for MSL973016 Perform aseptic techniques	3474

MSL973019 Perform microscopic examination	3477

Assessment Requirements for MSL973019 Perform microscopic examination	3480

MSL973025 Perform basic tests	3483

Assessment Requirements for MSL973025 Perform basic tests	3486

MSL974017 Prepare, standardise and use solutions	3488

Assessment Requirements for MSL974017 Prepare, standardise and use solutions	3491

MSL974019 Perform chemical tests and procedures	3493

Assessment Requirements for MSL974019 Perform chemical tests and procedures	3497

MSL974020 Perform food tests	3500

Assessment Requirements for MSL974020 Perform food tests	3504

MSL974021 Perform biological procedures	3507

Assessment Requirements for MSL974021 Perform biological procedures	3510

MSL975038 Conduct sensory analysis	3513

Assessment Requirements for MSL975038 Conduct sensory analysis	3516

MSMBLIC001 Licence to operate a standard boiler	3519

Assessment Requirements for MSMBLIC001 Licence to operate a standard boiler	3531

MSMENV272 Participate in environmentally sustainable work practices	3534

Assessment Requirements for MSMENV272 Participate in environmentally sustainable work practices	3537

MSMENV472 Implement and monitor environmentally sustainable work practices	3539

Assessment Requirements for MSMENV472 Implement and monitor environmentally sustainable work practices	3543

MSMOPS400 Optimise process/plant area	3545

Assessment Requirements for MSMOPS400 Optimise process/plant area	3550

MSMOPS401 Trial new process or product	3553

Assessment Requirements for MSMOPS401 Trial new process or product	3559

MSMPER200 Work in accordance with an issued permit	3561

Assessment Requirements for MSMPER200 Work in accordance with an issued permit	3567

MSMPER201 Monitor and control work permits	3570

Assessment Requirements for MSMPER201 Monitor and control work permits	3576

MSMPER300 Issue work permits	3579

Assessment Requirements for MSMPER300 Issue work permits	3586

MSMPMC400 Carry out stock control	3589

Assessment Requirements for MSMPMC400 Carry out stock control	3592

MSMSUP303 Identify equipment faults	3594

Assessment Requirements for MSMSUP303 Identify equipment faults	3600

MSMSUP310 Contribute to the development of workplace documentation	3603

Assessment Requirements for MSMSUP310 Contribute to the development of workplace documentation	3607

MSMSUP330 Develop and adjust a production schedule	3610

Assessment Requirements for MSMSUP330 Develop and adjust a production schedule	3615

MSMSUP390 Use structured problem-solving tools	3617

Assessment Requirements for MSMSUP390 Use structured problem-solving tools	3620

MSMSUP406 Identify faults in electronic control	3622

Assessment Requirements for MSMSUP406 Identify faults in electronic control	3627

MSMWHS201 Conduct hazard analysis	3629

Assessment Requirements for MSMWHS201 Conduct hazard analysis	3635

MSMWHS401 Assess risk	3637

Assessment Requirements for MSMWHS401 Assess risk	3644

MSS402002 Sustain process improvements	3646

Assessment Requirements for MSS402002 Sustain process improvements	3650

MSS402020 Apply quick changeover procedures	3652

Assessment Requirements for MSS402020 Apply quick changeover procedures	3656

MSS402021 Apply Just in Time procedures	3658

Assessment Requirements for MSS402021 Apply Just in Time procedures	3662

MSS402040 Apply 5S procedures	3664

Assessment Requirements for MSS402040 Apply 5S procedures	3669

MSS402050 Monitor process capability	3671

Assessment Requirements for MSS402050 Monitor process capability	3675

MSS402051 Apply quality standards	3677

Assessment Requirements for MSS402051 Apply quality standards	3683

MSS402061 Use SCADA systems in operations	3685

Assessment Requirements for MSS402061 Use SCADA systems in operations	3689

MSS402080 Undertake root cause analysis	3691

Assessment Requirements for MSS402080 Undertake root cause analysis	3695

MSS402083 Use planning software systems in operations	3697

Assessment Requirements for MSS402083 Use planning software systems in operations	3700

MSS402084 Undertake root cause analysis	3702

Assessment Requirements for MSS402084 Undertake root cause analysis	3705

MSS403010 Facilitate change in an organisation implementing competitive systems and practices	3707

Assessment Requirements for MSS403010 Facilitate change in an organisation implementing competitive systems and practices	3712

MSS403011 Facilitate implementation of competitive systems and practices	3714

Assessment Requirements for MSS403011 Facilitate implementation of competitive systems and practices	3719

MSS403021 Facilitate a Just in Time system	3721

Assessment Requirements for MSS403021 Facilitate a Just in Time system	3725

MSS403023 Monitor a levelled pull system of operations	3727

Assessment Requirements for MSS403023 Monitor a levelled pull system of operations	3732

MSS403032 Analyse manual handling processes	3734

Assessment Requirements for MSS403032 Analyse manual handling processes	3738

MSS403040 Facilitate and improve implementation of 5S	3740

Assessment Requirements for MSS403040 Facilitate and improve implementation of 5S	3746

MSS403054 Facilitate breakthrough improvements	3748

Assessment Requirements for MSS403054 Facilitate breakthrough improvements	3751

MSS403085 Ensure process improvements are sustained	3753

Assessment Requirements for MSS403085 Ensure process improvements are sustained	3756

MSS403087 Mistake proof an operational process	3757

Assessment Requirements for MSS403087 Mistake proof an operational process	3760

MSS404053 Use DMAIC techniques	3761

Assessment Requirements for MSS404053 Use DMAIC techniques	3765

MSS404054 Apply statistics to operational processes	3767

Assessment Requirements for MSS404054 Apply statistics to operational processes	3769

MSS404060 Facilitate the use of planning software systems in a work area or team	3771

Assessment Requirements for MSS404060 Facilitate the use of planning software systems in a work area or team	3775

MSS404061 Facilitate the use of SCADA systems in a team or work area	3777

Assessment Requirements for MSS404061 Facilitate the use of SCADA systems in a team or work area	3781

MSS404084 Undertake process capability improvements	3783

Assessment Requirements for MSS404084 Undertake process capability improvements	3786

MSS404085 Undertake proactive maintenance analyses	3787

Assessment Requirements for MSS404085 Undertake proactive maintenance analyses	3790

MSS404086 Assist in implementing a proactive maintenance strategy	3791

Assessment Requirements for MSS404086 Assist in implementing a proactive maintenance strategy	3794

MSS404087 Support proactive maintenance	3795

Assessment Requirements for MSS404087 Support proactive maintenance	3798

MSS405013 Facilitate holistic culture improvement in an organisation	3799

Assessment Requirements for MSS405013 Facilitate holistic culture improvement in an organisation	3804

MSS407016 Lead a process to determine and solve root cause for a complex problem	3805

Assessment Requirements for MSS407016 Lead a process to determine and solve root cause for a complex problem	3808

MSTGN3017 Monitor and operate trade waste process	3809

Assessment Requirements for MSTGN3017 Monitor and operate trade waste process	3812

PMASUP420 Minimise environmental impact of process	3814

Assessment Requirements for PMASUP420 Minimise environmental impact of process	3818

PMBTECH406E Diagnose production equipment problems	3821

Assessment Requirements for PMBTECH406E Diagnose production equipment problems	3824

RIIWHS202E Enter and work in confined spaces	3826

Assessment Requirements for RIIWHS202E Enter and work in confined spaces	3829

SIRCDIS006 Maintain dispensary stock	3833

Assessment Requirements for SIRCDIS006 Maintain dispensary stock	3836

SIRRFSA001 Handle food safely in a retail environment	3840

Assessment Requirements for SIRRFSA001 Handle food safely in a retail environment	3843

SIRRINV002 Control stock	3847

Assessment Requirements for SIRRINV002 Control stock	3850

SIRRMER001 Produce visual merchandise displays	3852

Assessment Requirements for SIRRMER001 Produce visual merchandise displays	3855

SIRRMER002 Merchandise food products	3857

Assessment Requirements for SIRRMER002 Merchandise food products	3860

SIRRMER005 Implement visual merchandising concepts	3862

Assessment Requirements for SIRRMER005 Implement visual merchandising concepts	3865

SIRRRTF001 Balance and secure point-of-sale terminal	3868

Assessment Requirements for SIRRRTF001 Balance and secure point-of-sale terminal	3870

SIRWSLS002 Analyse and achieve sales targets	3872

Assessment Requirements for SIRWSLS002 Analyse and achieve sales targets	3874

SIRXCEG004 Create a customer-centric culture	3876

Assessment Requirements for SIRXCEG004 Create a customer-centric culture	3878

SIRXCEG006 Provide online customer service	3880

Assessment Requirements for SIRXCEG006 Provide online customer service	3883

SIRXMKT003 Manage promotional activities	3886

Assessment Requirements for SIRXMKT003 Manage promotional activities	3888

SIRXPDK001 Advise on products and services	3890

Assessment Requirements for SIRXPDK001 Advise on products and services	3892

SIRXRSK001 Identify and respond to security risks	3894

Assessment Requirements for SIRXRSK001 Identify and respond to security risks	3896

SIRXSLS001 Sell to the retail customer	3898

Assessment Requirements for SIRXSLS001 Sell to the retail customer	3901

SIRXSLS003 Achieve sales results	3904

Assessment Requirements for SIRXSLS003 Achieve sales results	3906

SITHFAB002 Provide responsible service of alcohol	3908

Assessment Requirements for SITHFAB002 Provide responsible service of alcohol	3912

SITHFAB012 Provide advice on Australian wines	3917

Assessment Requirements for SITHFAB012 Provide advice on Australian wines	3920

SITHFAB013 Provide advice on imported wines	3925

Assessment Requirements for SITHFAB013 Provide advice on imported wines	3928

SITHPAT005 Produce petits fours	3933

Assessment Requirements for SITHPAT005 Produce petits fours	3938

SITHPAT006 Produce desserts	3944

Assessment Requirements for SITHPAT006 Produce desserts	3948

SITHPAT008 Produce chocolate confectionery	3955

Assessment Requirements for SITHPAT008 Produce chocolate confectionery	3959

SITXCCS003 Interact with customers	3964

Assessment Requirements for SITXCCS003 Interact with customers	3967

SITXFSA001 Use hygienic practices for food safety	3969

Assessment Requirements for SITXFSA001 Use hygienic practices for food safety	3972

SITXHRM001 Coach others in job skills	3975

Assessment Requirements for SITXHRM001 Coach others in job skills	3978

SITXHRM002 Roster staff	3980

Assessment Requirements for SITXHRM002 Roster staff	3983

TAEASS301 Contribute to assessment	3986

Assessment Requirements for TAEASS301 Contribute to assessment	3990

TAEASS402 Assess competence	3992

Assessment Requirements for TAEASS402 Assess competence	3996

TAEASS403 Participate in assessment validation	3999

Assessment Requirements for TAEASS403 Participate in assessment validation	4003

TAEDEL301 Provide work skill instruction	4005

Assessment Requirements for TAEDEL301 Provide work skill instruction	4009

TLIA0003 Complete and check import/export documentation	4011

Assessment Requirements for TLIA0003 Complete and check import/export documentation	4014

TLIA0004 Complete receival and despatch documentation	4016

Assessment Requirements for TLIA0004 Complete receival and despatch documentation	4019

TLIA0015 Organise receival and despatch operations	4021

Assessment Requirements for TLIA0015 Organise receival and despatch operations	4024

TLIA0019 Despatch stock	4026

Assessment Requirements for TLIA0019 Despatch stock	4029

TLIA0024 Replenish stock	4031

Assessment Requirements for TLIA0024 Replenish stock	4034

TLIA0029 Monitor temperature controlled stock	4036

Assessment Requirements for TLIA0029 Monitor temperature controlled stock	4039

TLIA2014 Use product knowledge to complete work operations	4041

Assessment Requirements for TLIA2014 Use product knowledge to complete work operations	4043

TLID0006 Move materials mechanically using automated equipment	4045

Assessment Requirements for TLID0006 Move materials mechanically using automated equipment	4048

TLID0015 Load and unload goods/cargo	4050

Assessment Requirements for TLID0015 Load and unload goods/cargo	4053

TLID0016 Operate a forklift	4055

Assessment Requirements for TLID0016 Operate a forklift	4058

TLID0021 Store and handle dangerous goods and hazardous substances	4060

Assessment Requirements for TLID0021 Store and handle dangerous goods and hazardous substances	4063

TLID2003 Handle dangerous goods/hazardous substances	4065

Assessment Requirements for TLID2003 Handle dangerous goods/hazardous substances	4068

TLID2010 Operate a forklift	4071

Assessment Requirements for TLID2010 Operate a forklift	4074

TLID2022 Conduct weighbridge operations	4076

Assessment Requirements for TLID2022 Conduct weighbridge operations	4079

TLIG2007 Work in a socially diverse environment	4081

Assessment Requirements for TLIG2007 Work in a socially diverse environment	4084

TLIJ0001 Apply grain protection measures	4086

Assessment Requirements for TLIJ0001 Apply grain protection measures	4089

TLIK2010 Use infotechnology devices in the workplace	4091

Assessment Requirements for TLIK2010 Use infotechnology devices in the workplace	4094

TLIL3003 Conduct induction process	4096

Assessment Requirements for TLIL3003 Conduct induction process	4099

TLILIC0003 Licence to operate a forklift truck	4101

Assessment Requirements for TLILIC0003 Licence to operate a forklift truck	4106

TLIX0004X Administer inventory systems	4112

Assessment Requirements for TLIX0004X Administer inventory systems	4115

TLIX0013X Maintain stock control and receivals	4117

Assessment Requirements for TLIX0013X Maintain stock control and receivals	4120

FBP Food, Beverage and Pharmaceutical	4123

FBPSS00001 Advanced baking skill set	4124

FBPSS00002 Bread baking for pastry cooks skill set	4126

FBPSS00003 Cake and pastry baking for bread bakers skill set	4128

FBPSS00004 Food Safety Auditor Skill Set	4130

FBPSS00006 Pasteuriser and Homogeniser Operator Skill Set	4132

FBPSS00007 Pasteuriser Operator Skill Set	4134

FBPSS00024 Cellar Door Sales Skill Set	4136

FBPSS00025 Cellar Operations Induction Skill Set	4138

FBPSS00027 Seasonal Vineyard Hand Skill Set	4140

FBPSS00028 Wine Hospitality Skill Set	4142

FBPSS00029 Bottling and Packaging Operator Skill Set	4144

FBPSS00030 Vineyard Operations Hand Skill Set	4146

FBPSS00031 Vineyard Nursery Hand Skill Set	4148

FBPSS00032 Bottle Supply Operator Skill Set	4150

FBPSS00033 Bottling and Packaging Filler Operator Skill Set	4152

FBPSS00034 Bottling and Packaging Labelling Operator Skill Set	4154

FBPSS00035 Carton Packaging and Palletising Operator Skill Set	4156

FBPSS00036 Continuous Still Distillation Skill Set	4158

FBPSS00038 Spirit Handling Skill Set	4160

FBPSS00039 Prepare to Set up an Artisan Food or Beverage Production Business Skill Set	4162

FBPSS00040 Cheesemonger Skill Set	4164

FBPSS00041 Artisan Cheesemaker Skill Set	4166

FBPSS00042 Artisan Brewer Skill Set	4168

FBPSS00043 Artisan Food and Beverage Fermenter Skill Set	4170

FBPSS00044 Artisan Olive Producer Skill Set	4172

FBPSS00045 Artisan Distiller Skill Set	4174

FBPSS00046 Present Artisan Food or Beverages Skill Set	4176

FBPSS00047 Establish an Artisan Food or Beverage Business Skill Set	4178

FBPSS00048 Coordinate Wine Operations Packaging Processes Skill Set	4180

FBPSS00049 Coordinate Cellar Operations Processes Skill Set	4182

FBPSS00050 Milk Tanker Operator Skill Set	4184

FBPSS00051 Pharmaceutical Manufacturing Operator Induction Skill Set	4186

FBP Food, Beverage and Pharmaceutical

Copyright Statement
© 2023 Commonwealth of Australia. With the exception of the Commonwealth Coat of Arms, the Department’s logo, any material protected by a trade mark and where otherwise noted, all material presented in this document is provided under a Creative Commons Attribution-No Derivative Works 3.0 Australia licence. You are free: to copy, distribute, display, and perform the work to make commercial use of the work Under the following conditions: Attribution - You must give the original author credit. No Derivative Works - You may not alter, transform, or build upon this work. Special Conditions (Waiver) For the sake of clarity, where the license refers to "the work", in addition to meaning the work in its entirety this term shall also mean "extracts of the work". Extracts of the work carry with it the respective licence, and is thus “partitioned”. The details of the relevant licence conditions are available on the Creative Commons website (www.creativecommons.org.au) as is the full legal code. The document must be attributed as the FBP Food, Beverage and Pharmaceutical Release 8.0.
Disclaimer
This work is the result of wide consultations with Australian industry participants. It is a collaborative view and does not necessarily represent the view of Department of Education and Training or any specific body. For the sake of brevity it may omit factors which could be pertinent in particular cases. While care has been taken in the preparation of this Training Package, Department of Education and Training and the original developer do not warrant that any licensing or registration requirements specified here are either complete or up-to-date for your State or Territory. Department of Education and Training and the original developer do not accept any liability for any damage or loss (including indirect and consequential loss) incurred by any person as a result of relying on the information contained in this Training Package. The Commonwealth, through the Department of Education and Training, does not accept any liability to any person for the information or advice (or the use of such information or advice) which is provided in this material or incorporated into it by reference. The information is provided on the basis that all persons accessing this material undertake responsibility for assessing the relevance and accuracy of its content. No liability is accepted for any information or services which may appear in any other format. No responsibility is taken for any information or services which may appear on any linked websites.

Published by:	Skills Impact

Release Date:	25/01/2023

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP10121 Certificate I in Food Processing

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Qualification Description

This qualification describes the basic skills and knowledge required for entry level workers, who work under direct supervision, in a food processing environment. At this level, workers have the technical skills to use a very limited range of equipment to process food and carry out routine and predictable tasks, guided by a supervisor.

All work must be carried out to comply with workplace procedures, in accordance with state/territory food safety, and health and safety codes, regulations and legislation that apply to the workplace.

No licensing, legislative or certification requirements apply to this qualification at the time of publication.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

9 units of competency:

5 core units plus

4 elective units.

The electives are to be chosen as follows:

at least 2 units from Group A

up to 2 units from Group B

up to 2 units from any currently endorsed Training Package or accredited course. Elective units must ensure the integrity of the qualification’s Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome.

Core Units

FBPFSY1002	Follow work procedures to maintain food safety
FBPOPR1017	Follow work procedures to maintain quality
FBPOPR2074	Carry out manual handling tasks
FBPPPL1001	Communicate workplace information
FBPWHS1001	Identify safe work practices

Elective Units

Group A

FBPBPG1001	Pack or unpack product manually
FBPBPG2010	Operate a case packing process
FBPOPR1011	Operate automated washing equipment
FBPOPR1012	Prepare basic mixes
FBPOPR1013	Operate basic equipment
FBPOPR1014	Monitor process operation
FBPOPR1015	Participate effectively in a workplace environment
FBPOPR1016	Take and record basic measurements
FBPOPR2079	Work with temperature controlled stock
FBPOPR2088	Operate pumping equipment
FBPOPR2089	Operate a production process
FBPOPR2094	Clean equipment in place
FBPOPR2095	Clean and sanitise equipment
FBPRBK1001	Finish products
MSMENV272	Participate in environmentally sustainable work practices
TLID0006	Move materials mechanically using automated equipment

Group B

FSKDIG001	Use digital technology for short and basic workplace tasks
FSKLRG002	Identify strategies to respond to short and simple workplace problems
FSKLRG004	Use short and simple strategies for work-related learning
FSKNUM003	Use whole numbers and halves for work
FSKNUM004	Use basic and familiar metric measurements for work
FSKNUM006	Use simple and highly familiar spatial information for work
FSKNUM007	Use simple data for work
FSKOCM002	Engage in short and simple spoken exchanges at work
FSKRDG002	Read and respond to short and simple workplace signs and symbols
FSKRDG004	Read and respond to short and simple workplace information
FSKWTG002	Write short and simple workplace formatted texts
FSKWTG003	Write short and simple workplace information

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP10121 Certificate I in Food Processing	FBP10117 Certificate I in Food Processing	Core units revised Packaging rules updated	Not equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP10221 Certificate I in Baking

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Qualification Description

This qualification describes the basic skills and knowledge of an individual preparing for entry level work or training in a commercial baking environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

8 units of competency:

6 core units plus

2 elective units.

Elective units must ensure the integrity of the qualification’s Australian Quality Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome.

The electives are to be chosen as follows:

1 from the electives listed below

1 from the electives listed below, or any currently endorsed Training Package or accredited course that is packaged at a Certificate I or II level.

Core Units

FBPFSY1002	Follow work procedures to maintain food safety
FBPOPR1012	Prepare basic mixes
FBPOPR1013	Operate basic equipment
FBPRBK1001	Finish products
FBPWHS1001	Identify safe work practices
FSKNUM009	Use familiar and simple metric measurements for work

Elective Units

FBPRBK2001	Assist non laminated pastry production
FBPRBK2003	Assist sponge cake production
FBPRBK2004	Assist basic bread production

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP10221 Certificate I in Baking	FBP10217 Certificate I in Baking	Unit codes updated in core	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP20122 Certificate II in Food Processing

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 8.0.

Qualification Description

This qualification describes the skills and knowledge required for those who work in operational roles, under supervision, in a food processing environment. At this level, workers have the technical skills to use a limited range of machinery and/or equipment to process food and carry out routine tasks guided by established procedures.

Users should note there are specialist components that cover the processing of meat in the AMP Meat Processing Training Package, and specialist components that cover the processing of seafood in the SFI Seafood Industry Training Package.

All work must be carried out to comply with workplace procedures, in accordance with state/territory food safety, and health and safety codes, regulations and legislation that apply to the workplace.

No licensing, legislative or certification requirements apply to this qualification at the time of publication.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

13 units of competency:

4 core units plus

9 elective units.

The electives are to be chosen as follows:

at least 5 units from Group A

up to 3 units from Group B

up to 3 units from any currently endorsed Training Package or accredited course. Elective units must ensure the integrity of the qualification’s Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome.

Core Units

FBPFSY2002	Apply food safety procedures
FBPOPR2071	Provide and apply workplace information
FBPOPR2096	Follow procedures to maintain good manufacturing practice in food processing
FBPWHS2001	Participate in work health and safety processes

Elective Units

Group A

AMPX219	Follow electronic labelling and traceability systems in a food processing establishment
BSBTEC201	Use business software applications
FBPBEV2004	Identify key stages and beer production equipment in a brewery
FBPBPG2009	Operate a beverage packaging process
FBPBPG2010	Operate a case packing process
FBPBPG2011	Operate a fill and seal process
FBPBPG2012	Operate a packaging process
FBPBSH201	Participate in wild harvesting of native plants for food processing
FBPCON2010	Operate an enrobing process
FBPCON2011	Operate a chocolate tempering process
FBPDPR2007	Operate a cooling and hardening process
FBPEGG2003	Work on an egg grading floor
FBPEGG2004	Operate egg grading and packing floor equipment
FBPFAV2002	Apply hydro-cooling processes to fresh produce
FBPFAV3003	Conduct chemical wash for fresh produce
FBPFSY2003	Maintain food safety when loading, unloading and transporting food
FBPHVB2001	Freeze and thaw dough
FBPOPR2019	Fill and close product in cans
FBPOPR2062	Work in a clean room environment
FBPOPR2065	Conduct routine maintenance
FBPOPR2066	Apply sampling procedures
FBPOPR2068	Operate a process control interface
FBPOPR2069	Use numerical applications in the workplace
FBPOPR2070	Apply quality systems and procedures
FBPOPR2074	Carry out manual handling tasks
FBPOPR2075	Work effectively in the food processing industry
FBPOPR2076	Inspect and sort materials and product
FBPOPR2077	Operate a bulk dry goods transfer process
FBPOPR2078	Work in a freezer storage area
FBPOPR2079	Work with temperature controlled stock
FBPOPR2080	Operate a blending, sieving and bagging process
FBPOPR2082	Operate a mixing or blending process
FBPOPR2083	Operate a baking process
FBPOPR2084	Apply work procedures to maintain integrity of processed product
FBPOPR2085	Operate a grinding process
FBPOPR2086	Operate a frying process
FBPOPR2087	Operate a mixing or blending and cooking process
FBPOPR2088	Operate pumping equipment
FBPOPR2089	Operate a production process
FBPOPR2090	Operate a freezing process
FBPOPR2091	Operate a holding and storage process
FBPOPR2092	Operate a continuous freezing process
FBPOPR2093	Operate an automated cutting process
FBPOPR2094	Clean equipment in place
FBPOPR2095	Clean and sanitise equipment
FBPOPR2097	Operate a depositing process
FBPPPL2001	Participate in work teams and groups
FBPPPL2002	Work in a socially diverse environment
FBPSUG2022	Operate a waste water treatment system
FBPSUG2024	Perform standard tests on cane samples
FSKDIG001	Use digital technology for short and basic workplace tasks
FSKLRG008	Use simple strategies for work-related learning
FSKNUM009	Use familiar and simple metric measurements for work
FSKNUM012	Use familiar and simple data for work
FSKOCM003	Participate in familiar spoken interactions at work
FSKRDG005	Read and respond to simple workplace procedures
FSKWTG009	Write routine workplace texts
MSMENV272	Participate in environmentally sustainable work practices
MSL973025	Perform basic tests
MSS402084	Undertake root cause analysis
SIRRMER001	Produce visual merchandise displays
SIRRRTF001	Balance and secure point-of-sale terminal
SIRXPDK001	Advise on products and services
SIRXRSK001	Identify and respond to security risks
TLID0016	Operate a forklift

Group B

FBPBPG1001	Pack or unpack product manually
FBPFSY1002	Follow work procedures to maintain food safety
FBPOPR1011	Operate automated washing equipment
FBPOPR1012	Prepare basic mixes
FBPOPR1013	Operate basic equipment
FBPOPR1014	Monitor process operation
FBPOPR1015	Participate effectively in a workplace environment
FBPOPR1016	Take and record basic measurements
FBPOPR1017	Follow work procedures to maintain quality
FBPPPL1001	Communicate workplace information
FBPWHS1001	Identify safe work practices

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP20122 Certificate II in Food Processing	FBP20121 Certificate II in Food Processing	Updated superseded unit Added new unit of competency to qualification in Group A	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP20221 Certificate II in Baking

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Qualification Description

This qualification describes the skills and knowledge of a baker’s assistant working in a commercial baking environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

11 units of competency:

7 core units plus

4 elective units.

Elective units must ensure the integrity of the qualification’s Australian Quality Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome.

The electives are to be chosen as follows:

1 from the units listed in Group A

2 from the remaining units listed in Group A or units listed in Group B

1 from the remaining units listed in Group A, or units listed in Group B, or any currently endorsed Training Package or accredited course that is packaged at a Certificate II or III level.

Core Units

FBPFSY2002	Apply food safety procedures
FBPOPR2069	Use numerical applications in the workplace
FBPOPR2071	Provide and apply workplace information
FBPRBK2002	Use food preparation equipment to prepare fillings
FBPRBK2005	Maintain ingredient stores
FBPRBK3005	Produce basic bread products
FBPWHS2001	Participate in work health and safety processes

Elective Units

Group A

FBPRBK3002	Produce non laminated pastry products
FBPRBK3008	Produce sponge cake products
FBPRBK3014	Produce sweet yeast products

Group B

FBPPPL2002	Work in a socially diverse environment
FBPRBK3009	Produce biscuit and cookie products
HLTAID011	Provide First Aid
SIRRMER002	Merchandise food products
SIRXPDK001	Advise on products and services
SIRXSLS001	Sell to the retail customer

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP20221 Certificate II in Baking	FBP20217 Certificate II in Baking	Unit codes updated in core and electives	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP20418 Certificate II in Pharmaceutical Manufacturing

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 7.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Qualification Description

This qualification describes the skills and knowledge for support roles within pharmaceutical manufacturing environments. Roles covered include equipment and facility cleaners, production machinery operators and packing line workers that work under routine supervision where the work is predictable and structured with limited judgement requirements.

Work must comply with good manufacturing practice, health and safety and environmental regulations and legislation that apply to the workplace.

No licensing, legislative or certification requirements apply to this qualification at the time of publication.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

12 units of competency:

5 core units, plus

7 elective units.

Elective units must ensure the integrity of the qualifications’ Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:

4 must be from electives Group A

3 from the remaining units listed in groups A or B, or any currently endorsed Training Package or accredited course.

Core Units

FBPOPR2071	Provide and apply workplace information
FBPPHM2001	Follow work procedures to maintain Good Manufacturing Practice requirements
FBPPHM3004	Clean and sanitise facilities and equipment
FBPWHS2001	Participate in work health and safety processes
MSMENV272	Participate in environmentally sustainable work practices

Elective Units

Group A

FBPBPG3002	Operate the labelling process
FBPBPG2012	Operate a packaging process
FBPOPR2074	Carry out manual handling tasks
FBPOPR2076	Inspect and sort materials and product
FBPOPR2078	Work in a freezer storage area
FBPOPR2079	Work with temperature controlled stock
FBPOPR3008	Load and unload tankers
FBPPHM3003	Work in a controlled environment
FBPPHM3021	Operate a pharmaceutical production process
TLIG2007	Work in a socially diverse environment

Group B

AMPX207	Vacuum pack product
BSBTEC201	Use business software applications
BSBTWK201	Work effectively with others
FBPOPR2069	Use numerical applications in the workplace
FBPOPR2070	Apply quality systems and procedures
TLIA0019	Despatch stock
TLIA0024	Replenish stock
TLIA2014	Use product knowledge to complete work operations
TLID0015	Load and unload goods/cargo
TLID0016	Operate a forklift
TLID0021	Store and handle dangerous goods and hazardous substances
TLIK2010	Use infotechnology devices in the workplace
TLILIC0003	Licence to operate a forklift truck

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP20418 Certificate II in Pharmaceutical Manufacturing Release 2	FBP20418 Certificate II in Pharmaceutical Manufacturing Release 1	Unit codes updated where out of date	Equivalent

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP20521 Certificate II in Wine Industry Operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Qualification Description

This qualification describes the skills and knowledge required for entry level workers in the wine industry. These workers carry out routine work under supervision, in a range of sectors, including:

process tasks in bottling and packaging, cellar operations and laboratory testing

customer service tasks in cellar door

tasks related to viticulture, harvesting and post-harvesting.

All work must be carried out to comply with workplace procedures, in accordance with state/territory food safety, and health and safety, regulations and legislation that apply to the workplace.

No licensing, legislative or certification requirements apply to this qualification at the time of publication.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

13 units of competency:

3 core units, plus

10 elective units.

Elective units must ensure the integrity of the qualification’s Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome.

The electives are to be chosen as follows:

up to 10 may be selected from the elective units listed below

up to 3 units may be selected from any currently endorsed Training Package or accredited course.

No more than 4 of the 10 electives selected can be coded with an AQF indicator above level 2 or reflect outcomes above AQF level 2.

Core Units

FBPFSY2002	Apply food safety procedures
FBPOPR2070	Apply quality systems and procedures
FBPWHS2001	Participate in work health and safety processes

Elective Units

Group A Bottling and Packaging

FBPBPG2001	Operate the bottle supply process
FBPBPG2002	Operate the carton erection process
FBPBPG2003	Operate the carton packing process
FBPBPG2004	Operate the palletising process
FBPBPG2005	Operate the electronic coding process
FBPBPG2006	Operate the bottle capsuling process
FBPBPG2007	Operate manual bottling and packaging processes
FBPBPG2008	Perform basic packaging tests and inspections

Group B Cellar Door

FBPCDS2001	Conduct a standard product tasting
FBPCDS2002	Provide and present wine tourism information
FBPCDS2003	Sell cellar door products and services
FBPCDS3001	Conduct winery and site tours
FBPWIN2003	Conduct sensory evaluation of wine
SITHFAB002	Provide responsible service of alcohol

Group C Cellar Operations

FBPCEL2001	Perform oak handling activities
FBPCEL2002	Perform fermentation operations
FBPCEL2003	Operate the ion exchange process
FBPCEL2005	Perform must draining operations
FBPCEL2006	Operate the crushing process
FBPCEL2007	Prepare and make additions and finings
FBPCEL2008	Carry out inert gas handling operations
FBPCEL2009	Carry out transfer operations

Group D Laboratory

MSL912001	Work within a laboratory or field workplace (induction)
MSL922001	Record and present data
MSL943004	Participate in laboratory or field workplace safety
MSL952001	Collect routine site samples
MSL952002	Handle and transport samples or equipment
MSL972001	Conduct routine site measurements
MSL973013	Perform basic tests

Group E Viticulture

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

AHCCHM201	Apply chemicals under supervision
AHCIRG219	Assist with low volume irrigation operations
AHCIRG221	Assist with pressurised irrigation operations
AHCMOM202	Operate tractors
AHCSOL203	Assist with soil or growing media sampling and testing
FBPVIT2001	Bench graft vines
FBPVIT2002	Carry out potting operations
FBPVIT2003	Hand prune vines
FBPVIT2004	Pick grapes by hand
FBPVIT2005	Maintain callusing environment
FBPVIT2006	Obtain and process rootlings
FBPVIT2007	Tend containerised nursery plants
FBPVIT2008	Train vines
FBPVIT2009	Plant vines by hand
FBPVIT2010	Take and process vine cuttings
FBPVIT2011	Operate vineyard equipment
FBPVIT2012	Identify and treat nursery plant disorders
FBPVIT2013	Recognise disorders and identify pests and diseases
FBPVIT2014	Perform pest control activities
FBPVIT2015	Carry out basic canopy maintenance
FBPVIT2016	Carry out hot water treatment
FBPVIT2018*	Support mechanical harvesting operations

Group F General

AHCWRK209	Participate in environmentally sustainable work practices
FBPOPR2065	Conduct routine maintenance
FBPOPR2066	Apply sampling procedures
FBPOPR2068	Operate a process control interface
FBPOPR2069	Use numerical applications in the workplace
FBPOPR2071	Provide and apply workplace information
FBPOPR2074	Carry out manual handling tasks
FBPOPR2094	Clean equipment in place
FBPOPR2095	Clean and sanitise equipment
FBPPPL2001	Participate in work teams and groups
FBPWHS2002	Identify and control risks in own work
FBPWIN2001	Perform effectively in a wine industry workplace
FBPWIN2002	Communicate wine industry information
HLTAID011	Provide First Aid
RIIWHS202E	Enter and work in confined spaces
SITXCCS003	Interact with customers
TLID2003	Handle dangerous goods/hazardous substances
TLIG2007	Work in a socially diverse environment
TLIK2010	Use infotechnology devices in the workplace
TLILIC0003	Licence to operate a forklift truck

Prerequisite requirements

Unit of competency	Prerequisite requirement
FBPVIT2018 Support mechanical harvesting operations	AHCMOM202 Operate tractors

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP20521 Certificate II in Wine Industry Operations	FBP20518 Certificate II in Wine Industry Operations	Unit codes updated in core and electives	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP30121 Certificate III in Food Processing

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Qualification Description

This qualification reflects the role of individuals working as operators in a food processing environment who have responsibility for overseeing all or part of a processing plant and related equipment. They are required to work autonomously, use judgement, interpret information, and apply solutions to routine and some non-routine problems. They may also take some responsibility for the output of others.

This qualification offers specialisations in:

Bottling and Packaging

Brewing

Confectionery

Dairy Processing (cheese, powder and/or milk)

Distilling

Edible Oils (refining or cold pressing edible oils)

Milling

Non-alcoholic Beverages (fruit juice, cordial)

Pet Food (companion animals)

Quality (for operator roles)

Sales

Stock Feed (cattle, horses, sheep, pigs, poultry, fish – animals that produce for human consumption).

Users should note there are specialist components that cover the processing of meat and poultry in the AMP Meat Processing Training Package, and specialist components that cover the processing of seafood in the SFI Seafood Industry Training Package.

All work must be carried out to comply with workplace procedures, in accordance with state/territory food safety, and work health and safety codes, regulations and legislation that apply to the workplace.

No licensing, legislative or certification requirements apply to this qualification at the time of publication.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

17 units of competency:

5 core units plus

12 elective units.

The electives are to be chosen as follows:

at least 6 units from elective Groups A – M

up to 3 units from elective Group N

up to 4 units from this or any other endorsed training package or accredited course. Elective units must ensure the integrity of the qualification’s Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome.

Any combination of electives that meets the packaging rules above can be selected for the award of the FBP30121 Certificate III in Food Processing.

Where appropriate, electives may be packaged to provide a qualification with a specialisation area as follows:

At least 5 Group A electives must be selected for the award of the Certificate III in Food Processing (Bottling and Packaging)

At least 5 Group B electives must be selected for the award of the Certificate III in Food Processing (Brewing)

At least 5 Group C electives must be selected for the award of the Certificate III in Food Processing (Confectionery)

At least 5 Group D electives must be selected for the award of the Certificate III in Food Processing (Dairy Processing)

At least 5 Group E electives must be selected for the award of the Certificate III in Food Processing (Distilling)

At least 5 Group F electives must be selected for the award of the Certificate III in Food Processing (Edible Oils)

At least 5 Group G electives must be selected for the award of the Certificate III in Food Processing (Milling)

At least 5 Group H electives must be selected for the award of the Certificate III in Food Processing (Non-alcoholic Beverages)

At least 5 Group I electives must be selected for the award of the Certificate III in Food Processing (Pet Food)

At least 5 Group J electives must be selected for the award of the Certificate III in Food Processing (Quality)

At least 5 Group K electives must be selected for the award of the Certificate III in Food Processing (Sales)

At least 5 Group L electives must be selected for the award of the Certificate III in Food Processing (Stock Feed)

Where two specialisations are chosen the award of qualification would read (for example) Certificate III in Food Processing (Confectionary and Quality)

Core Units

FBPFSY3003	Monitor the implementation of food safety and quality programs
FBPFSY3004	Participate in traceability activities
FBPOPR3019	Operate and monitor interrelated processes in a production or packaging system
FBPOPR3021	Apply good manufacturing practice requirements in food processing
FBPWHS3001	Contribute to work health and safety processes

Elective Units

Group A – Bottling and Packaging

FBPBPG3001	Operate the bottle filling process
FBPBPG3002	Operate the labelling process
FBPBPG3003	Operate the softpack filling process
FBPBPG3004	Operate the bottle sealing process
FBPBPG3007	Perform packaging equipment changeover
FBPBPG3010	Operate and monitor a carbonated beverage filling process
FBPBPG3011	Operate and monitor a high speed wrapping process
FBPBPG3012	Operate and monitor a form, fill and seal process
FBPBPG4001	Manage bottling and packaging processes
FBPBPG4002	Manage filling and packaging of fermented beverages
FBPOPR3004	Set up a production or packaging line for operation

Group B – Brewing

FBPBEV3001	Operate and monitor a wort production process
FBPBEV3002	Prepare and monitor beer yeast propagation processes
FBPBEV3003	Operate and monitor a brewery fermentation process
FBPBEV3004	Operate and monitor a beer filtration process
FBPBEV3007	Operate and monitor a beer maturation process
FBPGRA3019	Prepare malted grain
FBPGRA3020	Blend and dispatch malt
MSL973013	Perform basic tests

Group C – Confectionery

FBPCON3001	Operate a complex chocolate depositing process
FBPCON3002	Operate and monitor a boiled confectionery process
FBPCON3003	Operate and monitor a chocolate conching process
FBPCON3004	Operate and monitor a confectionery depositing process
FBPCON3005	Operate and monitor a granulation and compression process
FBPCON3006	Operate and monitor a panning process
FBPCON3007	Operate and monitor a chocolate refining process
FBPCON3008	Operate and monitor a starch moulding process

Group D – Dairy Processing

FBPCHE3003	Conduct cheese making operations
FBPCHE3004	Carry out processing for a range of artisan cheeses
FBPCHE3005	Operate and monitor a cheese pressing and moulding process
FBPDPR3001	Operate and monitor a curd production and cutting process
FBPDPR3002	Operate and monitor a fermentation process
FBPDPR3003	Control batch processing for powdered milk products
FBPDPR3004	Operate and monitor a butter churning process
FBPDPR3005	Operate and monitor a butter oil process
FBPFST4002	Carry out sampling and testing of milk at receival
FBPOPR3007	Operate a bulk liquid transfer process
FBPOPR3010	Operate and monitor a filtration process
FBPOPR3011	Operate and monitor a heat treatment process
FBPOPR3012	Operate and monitor a drying process
FBPOPR3013	Operate and monitor an homogenising process
FBPOPR3016	Operate and monitor a separation process
FBPOPR3023	Operate and monitor an evaporation process
FBPOPR4001	Apply principles of statistical process control

Group E – Distilling

FBPCEL3004	Operate an earth filtration process
FBPCEL3013	Perform rectification (continuous still) operations
FBPCEL3017	Perform single column lees stripping (continuous still brandy) operations
FBPCEL3018	Perform dual column distillation (continuous still brandy) operations
FBPTEC3003	Filter fermented beverages
FBPTEC3004	Prepare, fill and store barrels for aging spirits

Group F – Edible Oils

FBPOIL3001	Operate a degumming and neutralisation process
FBPOIL3002	Operate and monitor a bleaching process
FBPOIL3003	Operate and monitor a deodorising process
FBPOIL3004	Operate and monitor a flake preparation process
FBPOIL3005	Operate and monitor a complecting process
FBPOIL3006	Operate and monitor a soap splitting process
FBPOIL3007	Operate and monitor an interesterification process
FBPOIL3008	Operate and monitor a hydrogenation process
FBPOIL3009	Clean and mill olives
FBPOIL3010	Operate and monitor a malaxer
FBPOIL3011	Operate and monitor an olive oil separation process
FBPOIL3012	Operate and monitor storage of virgin olive oil
FBPOPR3007	Operate a bulk liquid transfer process
FBPOPR3010	Operate and monitor a filtration process

Group G – Milling

FBPGRA3023	Operate and monitor grain conditioning
FBPGRA3024	Operate and monitor grain cleaning
FBPGRA3025	Receive and handle grain in a storage area
FBPGRA3026	Operate and monitor sifting and grading
FBPGRA3027	Monitor a purification system
FBPGRA3028	Monitor scratch and sizing
FBPGRA3029	Monitor a break roll
FBPGRA3030	Operate and monitor a reduction system

Group H – Non-alcoholic Beverages

FBPBEV3005	Operate and monitor juice processing
FBPBEV3006	Control and monitor fruit and/or vegetable washing and milling
FBPBPG3001	Operate the bottle filling process
FBPBPG3004	Operate the bottle sealing process
FBPBPG3010	Operate and monitor a carbonated beverage filling process
FBPOPR3004	Set up a production or packaging line for operation
FBPOPR3010	Operate and monitor a filtration process
FBPOPR3011	Operate and monitor a heat treatment process

Group I – Pet Food

FBPGRA3021	Control batch processing for micronutrients or additives in stock feed
FBPGRA3022	Confirm feed product meets animal nutrition requirements
FBPOPR3014	Operate and monitor a retort process
FBPOPR3015	Pre-process raw materials
FBPOPR3017	Prepare food products using basic cooking methods
FBPOPR3024	Operate and monitor an extrusion process

Group J – Quality

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

FBPFSY3005	Control contaminants and allergens in food processing
FBPFSY4003	Perform an allergen risk review
FBPFSY4004*	Provide accurate food allergen information to consumers
FBPFSY4005	Conduct a traceability exercise
FBPOPR3009	Participate in sensory analyses
FBPPPL3003	Participate in improvement processes
FBPPPL3005	Participate in an audit process
FBPPPL3008	Establish compliance requirements for work area
FBPSUG3007	Perform factory control tests
MSL933006	Contribute to the achievement of quality objectives
MSL973013	Perform basic tests
MSL974019	Perform chemical tests and procedures

Group K – Sales

BSBESB301	Investigate business opportunities
BSBESB403	Plan finances for new business ventures
BSBESB404	Market new business ventures
BSBOPS304	Deliver and monitor a service to customers
SIRRMER005	Implement visual merchandising concepts
SIRWSLS002	Analyse and achieve sales targets
SIRXCEG006	Provide online customer service
SIRXSLS003	Achieve sales results
TLIX0013X	Maintain stock control and receivals

Group L – Stock Feed

FBPGRA3017	Operate and monitor a liquid, mash or block stock feed process
FBPGRA3018	Operate and monitor a pelleting process
FBPGRA3021	Control batch processing for micronutrients or additives in stock feed
FBPGRA3022	Confirm feed product meets animal nutrition requirements
FBPGRA3023	Operate and monitor grain conditioning
FBPGRA3024	Operate and monitor grain cleaning
FBPGRA3025	Receive and handle grain in a storage area
FBPGRA3026	Operate and monitor sifting and grading
FBPOPR3015	Pre-process raw materials
FBPOPR3024	Operate and monitor an extrusion process

Group M – General Electives

AHCBIO303	Apply biosecurity measures
AHCBIO401	Plan and implement a biosecurity program
AHCWRK310	Provide on-job training support
FBPBEV3008	Manufacture roast and ground coffee
FBPFAV3003	Conduct chemical wash for fresh produce
FBPFAV3004	Program fresh produce grading equipment
FBPFST4003	Apply digital technology in food processing
FBPFSY3002	Participate in a HACCP team
FBPGPS3001	Operate and monitor a creamed honey manufacture process
FBPOPR3007	Operate a bulk liquid transfer process
FBPOPR3008	Load and unload tankers
FBPOPR3018	Identify dietary, cultural and religious considerations for food production
FBPOPR3020	Plan, conduct and monitor equipment maintenance
FBPOPR3022	Receive and store raw materials for food processing
FBPPPL3004	Lead work teams and groups
FBPPPL3006	Report on workplace performance
FBPPPL3007	Support and mentor individuals and groups
FBPTEC3001	Apply raw materials, ingredient and process knowledge to production problems
FBPTEC3002	Implement the pest prevention program
FBPTEC4008	Participate in product recalls
FSKDIG003	Use digital technology for non-routine workplace tasks
FSKLRG009	Use strategies to respond to routine workplace problems
FSKNUM015	Estimate, measure and calculate with routine metric measurements for work
FSKNUM019	Interpret routine tables, graphs and charts and use information and data for work
FSKOCM004	Use oral communication skills to participate in workplace meetings
FSKRDG008	Read and respond to information in routine visual and graphic texts
FSKRDG009	Read and respond to routine standard operating procedures
FSKWTG008	Complete routine workplace formatted texts
HLTWHS005	Conduct manual tasks safely
MSL934004	Maintain and calibrate instruments and equipment
MSL973016	Perform aseptic techniques
MSL974017	Prepare, standardise and use solutions
MSMSUP310	Contribute to the development of workplace documentation
MSMSUP390	Use structured problem-solving tools
MSS403010	Facilitate change in an organisation implementing competitive systems and practices
MSS403021	Facilitate a Just in Time system
MSS403040	Facilitate and improve implementation of 5S
MSS403085	Ensure process improvements are sustained
TAEDEL301	Provide work skill instruction
TLIA0015	Organise receival and despatch operations

Group N – Other Electives

FBPBPG2001	Operate the bottle supply process
FBPBPG2002	Operate the carton erection process
FBPBPG2003	Operate the carton packing process
FBPBPG2005	Operate the electronic coding process
FBPBPG2009	Operate a beverage packaging process
FBPBPG2010	Operate a case packing process
FBPBPG2011	Operate a fill and seal process
FBPBPG2012	Operate a packaging process
FBPCON2010	Operate an enrobing process
FBPCON2011	Operate a chocolate tempering process
FBPHVB3001	Operate and monitor a cooling and wrapping process
FBPHVB3002	Operate and monitor a laminated pastry production process
FBPHVB3003	Operate and monitor a pastry forming and filling process
FBPHVB3004	Manufacture wafer products
FBPHVB3005	Operate and monitor a doughnut making process
FBPOPR2068	Operate a process control interface
FBPOPR2069	Use numerical applications in the workplace
FBPOPR2070	Apply quality systems and procedures
FBPOPR2071	Provide and apply workplace information
FBPOPR2074	Carry out manual handling tasks
FBPOPR2077	Operate a bulk dry goods transfer process
FBPOPR2078	Work in a freezer storage area
FBPOPR2079	Work with temperature controlled stock
FBPOPR2080	Operate a blending, sieving and bagging process
FBPOPR2081	Measure non-bulk ingredients
FBPOPR2082	Operate a mixing or blending process
FBPOPR2085	Operate a grinding process
FBPOPR2088	Operate pumping equipment
FBPOPR2089	Operate a production process
FBPOPR2091	Operate a holding and storage process
FBPOPR2093	Operate an automated cutting process
FBPOPR2094	Clean equipment in place
FBPOPR2095	Clean and sanitise equipment
FBPOPR2097	Operate a depositing process
FBPOPR3015	Pre-process raw materials
FBPPPL2001	Participate in work teams and groups
FBPPPL2002	Work in a socially diverse environment
FBPSUG2024	Perform standard tests on cane samples
MSS402051	Apply quality standards
MSS402080	Undertake root cause analysis

Prerequisite requirements

Unit of competency	Prerequisite requirement
FBPFSY4004 Provide accurate food allergen information to consumers	FBPFSY4003 Perform an allergen risk review

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP30121 Certificate III in Food Processing (with or without specialisation)	FBP30117 Certificate III in Food Processing	Packaging rules updated Core units updated Specialisations added Qualification merged with FBP30617 Certificate III in Food Processing (Sales)	Not equivalent
FBP30121 Certificate III in Food Processing	FBP30617 Certificate III in Food Processing (Sales)	Qualification merged with FBP30117 Certificate III in Food Processing	Not equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP30321 Certificate III in Cake and Pastry

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Qualification Description

This qualification describes the skills and knowledge of a pastry cook who bakes cake, pastry and biscuit products working in a commercial baking environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

15 units of competency:

11 core units plus

4 elective units.

Elective units must ensure the integrity of the qualification’s Australian Quality Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:

2 must be from those units listed in Group A and an additional 2 may be chosen from Group A

up to 1 from those units listed in Group B

up to 2 from those units listed in Group C.

Core Units

FBPFSY2002	Apply food safety procedures
FBPOPR2069	Use numerical applications in the workplace
FBPRBK2002	Use food preparation equipment to prepare fillings
FBPRBK3001	Produce laminated pastry products
FBPRBK3002	Produce non laminated pastry products
FBPRBK3008	Produce sponge cake products
FBPRBK3009	Produce biscuit and cookie products
FBPRBK3010	Produce cake and pudding products
FBPRBK3013	Schedule and produce cake and pastry production
FBPRBK3018	Produce basic artisan products
FBPWHS2001	Participate in work health and safety processes

Elective Units

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

Group A

FBPRBK3003	Produce specialist pastry products
FBPRBK3004	Produce meringue products
FBPRBK3005	Produce basic bread products
FBPRBK4003*	Produce gateaux, tortes and entremets
SITXHRM001	Coach others in job skills

Group B

SIRRMER002	Merchandise food products
SIRXPDK001	Advise on products and services
SIRXSLS001	Sell to the retail customer

Group C

FBPFSY3002	Participate in a HACCP team
FBPOPR3017	Prepare food products using basic cooking methods
FBPOPR3018	Identify dietary, cultural and religious considerations for food production
FBPRBK3016	Control and order bakery stock
FBPRBK4004	Develop baked products
HLTAID011	Provide First Aid

Prerequisite requirements

Unit of competency	Prerequisite requirement
FBPRBK4003 Produce gateaux, tortes and entremets	FBPRBK3010 Produce cake and pudding products

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP30321 Certificate III in Cake and Pastry	FBP30317 Certificate III in Cake and Pastry	Unit codes updated in core and electives	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP30421 Certificate III in Bread Baking

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Qualification Description

This qualification describes the skills and knowledge of a bread baker who bakes bread products working in a commercial baking environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

14 units of competency:

9 core units plus

5 elective units.

Elective units must ensure the integrity of the qualification’s Australian Quality Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:

2 must be from those units listed in Group A and an additional 3 units may be chosen from Group A

up to 1 from those units listed in Group B

up to 2 from those units listed in Group C.

Core Units

FBPFSY2002	Apply food safety procedures
FBPOPR2069	Use numerical applications in the workplace
FBPRBK3005	Produce basic bread products
FBPRBK3006	Produce savoury bread products
FBPRBK3007	Produce specialty flour bread products
FBPRBK3012	Schedule and produce bread production
FBPRBK3014	Produce sweet yeast products
FBPRBK3018	Produce basic artisan products
FBPWHS2001	Participate in work health and safety processes

Elective Units

Group A

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

FBPRBK2002	Use food preparation equipment to prepare fillings
FBPRBK3008	Produce sponge cake products
FBPRBK3011*	Produce frozen dough products
FBPRBK3017*	Operate plant baking processes
FBPRBK4001*	Produce artisan bread products
SITXHRM001	Coach others in job skills

Group B

SIRRMER002	Merchandise food products
SIRXPDK001	Advise on products and services
SIRXSLS001	Sell to the retail customer

Group C

FBPFSY3002	Participate in a HACCP team
FBPOPR3017	Prepare food products using basic cooking methods
FBPOPR3018	Identify dietary, cultural and religious considerations for food production
FBPRBK3016	Control and order bakery stock
FBPRBK4004	Develop baked products
HLTAID011	Provide First Aid

Prerequisite requirements

Unit of competency	Prerequisite requirement
FBPRBK3011 Produce frozen dough products	FBPRBK3005 Produce basic bread products
FBPRBK3017 Operate plant baking processes	FBPRBK3005 Produce basic bread products
FBPRBK4001 Produce artisan bread products	FBPRBK3005 Produce basic bread products

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP30421 Certificate III in Bread Baking	FBP30417 Certificate III in Bread Baking	Unit codes updated in core and electives	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP30521 Certificate III in Baking

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Qualification Description

This qualification describes the skills and knowledge of a baker who bakes bread, cake, pastry and biscuit products working in a commercial baking environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

19 units of competency:

15 core units plus

4 elective units.

Elective units must ensure the integrity of the qualification’s Australian Quality Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:

2 must be from those units listed in Group A and an additional 2 may be chosen from Group A

up to 1 from those units listed in Group B

up to 2 from those units listed in Group C.

Core Units

FBPFSY2002	Apply food safety procedures
FBPOPR2069	Use numerical applications in the workplace
FBPRBK2002	Use food preparation equipment to prepare fillings
FBPRBK3001	Produce laminated pastry products
FBPRBK3002	Produce non laminated pastry products
FBPRBK3005	Produce basic bread products
FBPRBK3006	Produce savoury bread products
FBPRBK3007	Produce specialty flour bread products
FBPRBK3008	Produce sponge cake products
FBPRBK3009	Produce biscuit and cookie products
FBPRBK3010	Produce cake and pudding products
FBPRBK3014	Produce sweet yeast products
FBPRBK3015	Schedule and produce bakery production
FBPRBK3018	Produce basic artisan products
FBPWHS2001	Participate in work health and safety processes

Elective Units

Group A

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

FBPRBK3003	Produce specialist pastry products
FBPRBK3004	Produce meringue products
FBPRBK3011*	Produce frozen dough products
FBPRBK3017*	Operate plant baking processes
FBPRBK4001*	Produce artisan bread products
FBPRBK4003*	Produce gateaux, tortes and entremets
SITXHRM001	Coach others in job skills

Group B

SIRRMER002	Merchandise food products
SIRXPDK001	Advise on products and services
SIRXSLS001	Sell to the retail customer

Group C

FBPFSY3002	Participate in a HACCP team
FBPOPR3017	Prepare food products using basic cooking methods
FBPOPR3018	Identify dietary, cultural and religious considerations for food production
FBPRBK3016	Control and order bakery stock
FBPRBK4004	Develop baked products
HLTAID011	Provide First Aid

Prerequisite requirements

Unit of competency	Prerequisite requirement
FBPRBK3011 Produce frozen dough products	FBPRBK3005 Produce basic bread products
FBPRBK3017 Operate plant baking processes	FBPRBK3005 Produce basic bread products
FBPRBK4001 Produce artisan bread products	FBPRBK3005 Produce basic bread products
FBPRBK4003 Produce gateaux, tortes and entremets	FBPRBK3010 Produce cake and pudding products

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP30521 Certificate III in Baking	FBP30517 Certificate III in Baking	Unit codes updated in core and electives	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP30721 Certificate III in Rice Processing

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceuticals Training Package Version 6.0.

Qualification Description

The qualification provides a general vocational outcome in rice production work that enables individuals to mill process and package rice grain products, mill rice flour and manufacture rice consumer products on an industrial scale.

Individuals with this qualification to perform tasks involving a broad range of skills that are applied in a wide variety of contexts, which will involve discretion and judgement in selecting and operating equipment, coordinating resources and applying contingency measures during work.

Job roles vary across different industry sectors and may include:

Rice miller

Rice flour miller

Rice production worker

Rice packaging worker

Rice food manufacturing worker.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

15 units of competency made up of:

8 core units plus

7 elective units

Elective units must ensure the integrity of the qualification’s Australian Quality Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:

2 must be from group A

3 must be from any in group B, C, D and E

2 from the remaining units listed in groups A, B, C, D, E or F or any currently endorsed Training Package or accredited course packaged at Certificate III or Certificate IV, with no more than 1 unit packaged at Certificate IV.

Any combination of electives that meets the packaging rules can be selected for the award of the Certificate III in Rice Processing.

Where appropriate, electives may be packaged to provide a qualification with a specialisation area as follows:

A minimum of 3 electives from Group B must be selected for award of the Certificate III in Rice Processing (Rice Miller)

A minimum of 3 electives from Group C must be selected for award of the Certificate III in Rice Processing (Rice Flour Miller)

A minimum of 3 electives from Group D must be selected for award of the Certificate III in Rice Processing (Rice Product Manufacturer)

A minimum of 3 electives from Group E must be selected for award of the Certificate III in Rice Processing (Rice Receival and Storage)

Core Units

FBPFSY2002	Apply food safety procedures
FBPFSY3003	Monitor the implementation of food safety and quality programs
FBPOPR2070	Apply quality systems and procedures
FBPPPL3004	Lead work teams and groups
FBPSUG3008	Analyse and convey workplace information
FBPWHS3001	Contribute to work health and safety processes
FSKNUM031	Apply specialised mathematical calculations for work
MSL973013	Perform basic tests

Elective Units

Group A Rice Processing

FBPOPR3004	Set up a production or packaging line for operation
FBPOPR3019	Operate and monitor interrelated processes in a production or packaging system
FBPTEC3001	Apply raw materials, ingredient and process knowledge to production problems

Group B Rice Miller

FBPGRA3006	Implement a paddy receival and grain cleaning process
FBPGRA3007	Implement a rice blending and cleaning process
FBPGRA3008	Implement a rice colour sorting process
FBPGRA3011	Implement a rice grading process
FBPGRA3012	Implement a rice hulling and separation process
FBPGRA3015	Implement a rice whitening process

Group C Rice Flour Miller

FBPGRA3009	Implement a rice flour break process
FBPGRA3010	Implement a rice flour grading process
FBPGRA3016	Implement a rice flour blending process
FBPGRA4005	Lead flour milling shift operations
FBPGRA4006	Control mill processes and performance

Group D Rice Product Manufacturer

FBPBPG3002	Operate the labelling process
FBPGRA3013	Implement a rice product manufacturing process
FBPHVB3015	Operate and monitor a griddle production process
FBPOPR3014	Operate and monitor a retort process
FBPPPL3003	Participate in improvement processes
FBPPPL3008	Establish compliance requirements for work area

Group E Rice Receival and Storage

FBPGRA3005	Conduct rice harvest receivals
FBPGRA3014	Implement a rice seed preparation and storage system
FBPTEC3002	Implement the pest prevention program

Group F General Electives

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

AHCBAC204	Prepare grain storages
FBPFSY3002	Participate in a HACCP team
FBPGRA2014	Operate a rice vitamin enrichment process
FBPGRA3018	Operate and monitor a pelleting process
FBPGRA3025	Receive and handle grain in a storage area
FBPOPR2068	Operate a process control interface
FBPOPR2082	Operate a mixing or blending process
FBPOPR2087	Operate a mixing or blending and cooking process
FBPOPR3012	Operate and monitor a drying process
FBPOPR3024	Operate and monitor an extrusion process
FBPOPR4001	Apply principles of statistical process control
FBPPPL3003	Participate in improvement processes
FBPPPL3005	Participate in an audit process
FBPPPL3006	Report on workplace performance
FBPPPL4001*	Manage people in the work area
FBPPPL4002	Plan and coordinate production equipment maintenance
FBPPPL4003	Schedule and manage production
FBPPPL4009*	Optimise a work process
FBPTEC4002	Apply principles of food packaging
FBPTEC4003	Control food contamination and spoilage
FBPTEC4004	Apply basic process engineering principles to food processing
FBPTEC4005	Apply an understanding of food additives
MSMBLIC001	Licence to operate a standard boiler
MSMENV272	Participate in environmentally sustainable work practices
MSMPER200	Work in accordance with an issued permit
MSMPER201	Monitor and control work permits
MSMPER300*	Issue work permits
MSMSUP303	Identify equipment faults
PMASUP420	Minimise environmental impact of process
SITXHRM001	Coach others in job skills
TLID2003	Handle dangerous goods/hazardous substances
TLIJ0001	Apply grain protection measures
TLIX0004X	Administer inventory systems
TLIX0013X	Maintain stock control and receivals
TLILIC0003	Licence to operate a forklift truck

Prerequisite requirements

Unit of competency	Prerequisite requirement
FBPPPL4001 Manage people in the work area	FBPPPL3001Support and mentor individuals and groups
FBPPPL4009 Optimise a work process	FBPPPL3003 Participate in improvement processes
MSMPER300 Issue work permits	MSMWHS201 Conduct hazard analysis

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP30721 Certificate III in Rice Processing	FBP30717 Certificate III in Rice Processing	Unit codes updated in core and electives	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP30822 Certificate III in Pharmaceutical Manufacturing

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 7.0.

Qualification Description

This qualification describes the skills and knowledge for production and packaging roles carried out under broad supervision within pharmaceutical manufacturing environments. Individuals with this qualification perform tasks involving a broad range of skills that are applied in a wide variety of contexts, which will involve discretion and judgement in selecting and operating equipment, coordinating resources and applying contingency measures during work.

Work must comply with good manufacturing practice, health and safety and environmental regulations and legislation that apply to the workplace.

No licensing, legislative or certification requirements apply to this qualification at the time of publication.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

16 units of competency:

5 core units, plus

11 elective units.

Elective units must ensure the integrity of the qualifications’ Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:

5 must be from group A

4 must be from group B

2 from the remaining units listed in groups A or B, or any currently endorsed Training Package or accredited course.

Core Units

BSBWHS311	Assist with maintaining workplace safety
FBPPHM3003	Work in a controlled environment
FBPPHM3004	Clean and sanitise facilities and equipment
FBPPHM3020	Apply Good Manufacturing Practice requirements
FBPPHM3021	Operate a pharmaceutical production process

Elective Units

Group A

FBPOPR2082	Operate a mixing or blending process
FBPOPR3019	Operate and monitor interrelated processes in a production or packaging system
FBPPHM3005	Operate a concentration process
FBPPHM3006	Operate an extraction process
FBPPHM3008	Operate an aseptic fill and seal process
FBPPHM3009	Operate an aseptic form, fill and seal process
FBPPHM3010	Operate a compressing process
FBPPHM3011	Dispense pharmaceutical raw materials
FBPPHM3012	Operate an encapsulation process
FBPPHM3013	Operate a granulation process
FBPPHM3014	Operate a liquid manufacturing process
FBPPHM3015	Operate a tablet coating process
FBPPHM3017	Coordinate a label store
FBPPHM3018	Operate a sterilisation process using an autoclave
FBPPHM3019	Operate a chromatography manufacturing process
MSL922001	Record and present data
MSS402061	Use SCADA systems in operations

Group B

BSBWRT311	Write simple documents
FBPOPR2070	Apply quality systems and procedures
FBPOPR3004	Set up a production or packaging line for operation
FBPPPL3003	Participate in improvement processes
FBPPPL3005	Participate in an audit process
FBPPPL3006	Report on workplace performance
FBPTEC3001	Apply raw materials, ingredient and process knowledge to production problems
FBPWHS2001	Participate in work health and safety processes
HLTAID011	Provide First Aid
MSL973013	Perform basic tests
MSMENV272	Participate in environmentally sustainable work practices
MSMPMC400	Carry out stock control
MSMSUP303	Identify equipment faults
MSMSUP310	Contribute to the development of workplace documentation
MSMSUP390	Use structured problem-solving tools
MSS402021	Apply Just in Time procedures
MSS403085	Ensure process improvements are sustained
SIRCDIS006	Maintain dispensary stock
TLIA0003	Complete and check import/export documentation
TLIA0004	Complete receival and despatch documentation
TLIA0015	Organise receival and despatch operations
TLIA0029	Monitor temperature controlled stock
TLIX0004X	Administer inventory systems
TLIX0013X	Maintain stock control and receivals

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP30822 Certificate III in Pharmaceutical Manufacturing	FBP30821 Certificate III in Pharmaceutical Manufacturing	Unit codes, including core unit, updated to reflect current codes	Not equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP30921 Certificate III in Wine Industry Operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Qualification Description

This qualification describes the skills and knowledge required for operational workers in the wine industry. These workers carry out skilled tasks under broad direction in a range of sectors, including:

procedural and technical tasks in bottling and packaging, cellar operations and laboratory testing

customer service tasks in cellar door

tasks related to wine grape growing, harvesting and post-harvesting.

This qualification offers a general outcome as well as sector-specific specialisations.

All work must be carried out to comply with workplace procedures, in accordance with state/territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No licensing, legislative or certification requirements apply to this qualification at the time of publication.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

19 units of competency:

4 core units, plus

15 elective units.

Elective units must ensure the integrity of the qualification’s Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:

up to 15 from the elective units listed below, with no more than 6 units coded with an AQF level 2 indicator or that reflect AQF level 2 outcomes

up to 4 units may be selected from any currently endorsed Training Package or accredited course that are coded with an AQF indicator above level 2 or reflect outcomes above AQF level 2

no more than 5 units may be selected that are coded with an AQF indicator above level 3 or reflect outcomes above AQF level 3

only one of the following units may be selected:

FBPCEL2007 Prepare and make additions and finings

FBPCEL3019 Prepare and apply complex additions and finings.

Any combination of electives that meets the packaging rules can be selected for the award of the Certificate III in Wine Industry Operations.

Where appropriate, electives may be packaged to provide a qualification with a specialisation area as follows.

For the award of the Certificate III in Wine Industry Operations (Bottling and Packaging) at least 6 units from Group A Bottling and Packaging must be chosen

For the award of the Certificate III in Wine Industry Operations (Cellar Door) at least 6 units from Group B Cellar Door must be chosen

For the award of the Certificate III in Wine Industry Operations (Cellar Operations) at least 6 units from Group C Cellar Operations must be chosen

For the award of the Certificate III in Wine Industry Operations (Laboratory) at least 6 units from Group D Laboratory must be chosen

For the award of the Certificate III in Wine Industry Operations (Viticulture) at least 6 units from Group E Viticulture must be chosen.

Core Units

BSBWHS311	Assist with maintaining workplace safety
FBPFSY2002	Apply food safety procedures
FBPPPL3003	Participate in improvement processes
FBPPPL3006	Report on workplace performance

Elective Units

Group A Bottling and Packaging

FBPBPG2001	Operate the bottle supply process
FBPBPG2002	Operate the carton erection process
FBPBPG2003	Operate the carton packing process
FBPBPG2004	Operate the palletising process
FBPBPG2005	Operate the electronic coding process
FBPBPG2006	Operate the bottle capsuling process
FBPBPG2008	Perform basic packaging tests and inspections
FBPBPG3001	Operate the bottle filling process
FBPBPG3002	Operate the labelling process
FBPBPG3003	Operate the softpack filling process
FBPBPG3004	Operate the bottle sealing process
FBPBPG3005	Operate the tirage and transfer process
FBPBPG3006	Operate traditional sparkling wine processes
FBPBPG3007	Perform packaging equipment changeover
FBPBPG3008	Operate an automated carton packing process
FBPBPG3009	Operate an automated palletising process
FBPBPG4003	Coordinate wine operations packaging processes
FBPOPR3004	Set up a production or packaging line for operation
FBPOPR3019	Operate and monitor interrelated processes in a production or packaging system

Group B Cellar Door

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

FBPCDS2001	Conduct a standard product tasting
FBPCDS2002	Provide and present wine tourism information
FBPCDS3001	Conduct winery and site tours
FBPCDS3002	Plan and deliver a wine tasting event
FBPCDS3003	Coordinate winery hospitality activities
FBPWIN2003	Conduct sensory evaluation of wine
FBPWIN3001*	Evaluate wines (advanced)
SIRXCEG004	Create a customer-centric culture
SIRXMKT003	Manage promotional activities
SITHFAB002	Provide responsible service of alcohol
SITHFAB012	Provide advice on Australian wines
SITHFAB013	Provide advice on imported wines

Group C Cellar Operations

FBPCEL2001	Perform oak handling activities
FBPCEL2002	Perform fermentation operations
FBPCEL2003	Operate the ion exchange process
FBPCEL2004	Perform heat exchange operations
FBPCEL2007	Prepare and make additions and finings
FBPCEL2008	Carry out inert gas handling operations
FBPCEL2009	Carry out transfer operations
FBPCEL3001	Handle and store spirits
FBPCEL3002	Operate the continuous clarification by separation (flotation) process
FBPCEL3003	Operate the concentration process
FBPCEL3004	Operate an earth filtration process
FBPCEL3005	Operate the pressing process
FBPCEL3006	Operate the fine filtration process
FBPCEL3007	Operate clarification by separation (centrifugation) process
FBPCEL3008	Operate the rotary vacuum filtration process
FBPCEL3009	Operate the crossflow filtration process
FBPCEL3010	Operate the decanter process
FBPCEL3011	Operate the reverse osmosis process
FBPCEL3013	Perform rectification (continuous still) operations
FBPCEL3014	Prepare and monitor wine cultures
FBPCEL3017	Perform single column lees stripping (continuous still brandy) operations
FBPCEL3018	Perform dual column distillation (continuous still brandy) operations
FBPCEL3019	Prepare and apply complex additions and finings
FBPCEL4001	Coordinate wine operations vintage processes
FBPCEL4002	Coordinate wine operations clarification processes
FBPCEL4003	Coordinate wine operations filtration processes
FBPCEL4004	Coordinate wine operations general cellar processes

Group D Laboratory

MSL904002	Perform standard calibrations
MSL924003	Process and interpret data
MSL924004	Use laboratory application software
MSL933008	Perform calibration checks on equipment and assist with its maintenance
MSL973013	Perform basic tests
MSL973014	Prepare working solutions
MSL973015	Prepare culture media
MSL973016	Perform aseptic techniques
MSL973019	Perform microscopic examination
MSL974017	Prepare, standardise and use solutions

Group E Viticulture

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

AHCCHM304	Transport and store chemicals
AHCCHM307	Prepare and apply chemicals to control pest, weeds and diseases
AHCIRG328	Operate irrigation controller and sensor technology
AHCIRG344	Implement an irrigation schedule
AHCIRG345	Install pressurised irrigation systems
AHCIRG347	Maintain pressurised irrigation systems
FBPVIT2011	Operate vineyard equipment
FBPVIT2012	Identify and treat nursery plant disorders
FBPVIT2013	Recognise disorders and identify pests and diseases
FBPVIT2015	Carry out basic canopy maintenance
FBPVIT3001	Coordinate vineyard operations
FBPVIT3003	Operate spreading and seeding equipment
FBPVIT3004*	Monitor and maintain nursery plants
FBPVIT3005	Install and maintain vine trellis
FBPVIT3006	Field graft vines
FBPVIT3007*	Operate specialised canopy management equipment
FBPVIT3008	Operate a mechanical harvester
FBPVIT3009	Monitor and control vine disorders and damage
FBPVIT3010	Implement a soil management program

Group F General

AHCMOM202	Operate tractors
AHCMOM213	Operate and maintain chainsaws
AHCWRK309	Apply environmentally sustainable work practices
BSBLDR414	Lead team effectiveness
FBPFSY3003	Monitor the implementation of food safety and quality programs
FBPOPR2094	Clean equipment in place
FBPOPR2095	Clean and sanitise equipment
FBPPPL3005	Participate in an audit process
FBPTEC3002	Implement the pest prevention program
FBPTEC4002	Apply principles of food packaging
FBPWIN2002	Communicate wine industry information
FBPWIN2003	Conduct sensory evaluation of wine
HLTAID011	Provide First Aid
MSL933007	Apply critical control point requirements
MSS402002	Sustain process improvements
MSS402020	Apply quick changeover procedures
MSS402040	Apply 5S procedures
MSS402050	Monitor process capability
MSS402061	Use SCADA systems in operations
MSS402080	Undertake root cause analysis
RIIWHS202E	Enter and work in confined spaces
TAEASS301	Contribute to assessment
TAEDEL301	Provide work skill instruction
TLIA0015	Organise receival and despatch operations
TLIA2014	Use product knowledge to complete work operations
TLID2003	Handle dangerous goods/hazardous substances
TLID2022	Conduct weighbridge operations
TLIK2010	Use infotechnology devices in the workplace
TLILIC0003	Licence to operate a forklift truck
TLIX0004X	Administer inventory systems
TLIX0013X	Maintain stock control and receivals

Prerequisite requirements

Unit of competency	Prerequisite requirement
FBPVIT3004 Monitor and maintain nursery plants	FBPVIT2012 Identify and treat nursery plant disorders
FBPVIT3007 Operate specialised canopy management equipment	AHCMOM202 Operate tractors
FBPWIN3001 Evaluate wines (advanced)	FBPWIN2003 Conduct sensory evaluation of wine

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP30921 Certificate III in Wine Industry Operations	FBP30920 Certificate III in Wine Industry Operations	Unit codes updated in core and electives	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP31121 Certificate III in High Volume Baking

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Qualification Description

This qualification describes the skills and knowledge for workers in a production bakery, where high volume production of bread, pastry products, biscuits and/or cakes is undertaken.

The qualification is designed for production related roles that require application of specific high volume baking skills and knowledge across a range of processes and including some technical and problem solving ability. It caters for multi-skilled outcomes and roles that include team leader functions within the production environment.

All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements are known to apply to this qualification at the time of publication.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

17 units of competency:

9 core units plus

8 elective units.

Elective units must ensure the integrity of the qualification’s Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:

at least 4 units from the Group A electives listed below

up to 4 units from the Group B electives listed below

up to 3 units from any currently endorsed Training Package or accredited course.

Core Units

FBPFSY3003	Monitor the implementation of food safety and quality programs
FBPFSY3004	Participate in traceability activities
FBPFSY3005	Control contaminants and allergens in food processing
FBPOPR2069	Use numerical applications in the workplace
FBPOPR3019	Operate and monitor interrelated processes in a production or packaging system
FBPOPR3021	Apply good manufacturing practice requirements in food processing
FBPTEC3005	Work with bakery ingredients, their functions and interactions
FBPTEC3006	Work with flours and baking additives
FBPWHS3001	Contribute to work health and safety processes

Elective Units

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table below for details.

Group A

FBPHVB2001	Freeze and thaw dough
FBPHVB3002	Operate and monitor a laminated pastry production process
FBPHVB3003	Operate and monitor a pastry forming and filling process
FBPHVB3004	Manufacture wafer products
FBPHVB3005	Operate and monitor a doughnut making process
FBPHVB3006	Operate and monitor a forming or shaping process
FBPHVB3007	Manufacture crisp breads
FBPHVB3008	Operate and monitor a batter production process
FBPHVB3009	Operate and monitor a non laminated pastry production process
FBPHVB3010	Operate and monitor a pastry baking process
FBPHVB3011	Operate and monitor the production of fillings
FBPHVB3012	Operate and monitor a biscuit dough make up process
FBPHVB3013	Operate and monitor a baking process
FBPHVB3014	Finish baked products
FBPHVB3015	Operate and monitor a griddle production process
FBPHVB3017	Operate a bread dough mixing and development process
FBPHVB3018	Operate a final prove and bread baking process
FBPHVB3019	Operate a bread dough make up process
FBPOPR2097	Operate a depositing process
FBPOPR3004	Set up a production or packaging line for operation
FBPOPR3024	Operate and monitor an extrusion process
FBPTEC3001	Apply raw materials, ingredient and process knowledge to production problems

Group B

FBPBPG3002	Operate the labelling process
FBPBPG3007	Perform packaging equipment changeover
FBPBPG3011	Operate and monitor a high speed wrapping process
FBPCON2011	Operate a chocolate tempering process
FBPFST4003	Apply digital technology in food processing
FBPFSY3002	Participate in a HACCP team
FBPFSY4003	Perform an allergen risk review
FBPFSY4005	Conduct a traceability exercise
FBPHVB3001	Operate and monitor a cooling and wrapping process
FBPHVB3016	Operate and monitor a cooling, slicing and wrapping process
FBPOPR2078	Work in a freezer storage area
FBPOPR2081	Measure non-bulk ingredients
FBPOPR2090	Operate a freezing process
FBPOPR2092	Operate a continuous freezing process
FBPOPR3007	Operate a bulk liquid transfer process
FBPOPR3018	Identify dietary, cultural and religious considerations for food production
FBPOPR3020	Plan, conduct and monitor equipment maintenance
FBPOPR3022	Receive and store raw materials for food processing
FBPPPL3003	Participate in improvement processes
FBPPPL3004	Lead work teams and groups
FBPPPL3005	Participate in an audit process
FBPPPL3006	Report on workplace performance
FBPPPL3007	Support and mentor individuals and groups
FBPPPL3008	Establish compliance requirements for work area
FBPTEC3002	Implement the pest prevention program
FBPTEC4008	Participate in product recalls
FSKDIG002	Use digital technology for routine and simple workplace tasks
FSKDIG003	Use digital technology for non-routine workplace tasks
FSKLRG009	Use strategies to respond to routine workplace problems
FSKNUM015	Estimate, measure and calculate with routine metric measurements for work
FSKNUM019	Interpret routine tables, graphs and charts and use information and data for work
FSKOCM004	Use oral communication skills to participate in workplace meetings
FSKRDG008	Read and respond to information in routine visual and graphic texts
FSKRDG009	Read and respond to routine standard operating procedures
FSKWTG008	Complete routine workplace formatted texts
MSL973013	Perform basic tests
MSMPER300*	Issue work permits
MSMSUP310	Contribute to the development of workplace documentation
MSMSUP330	Develop and adjust a production schedule
MSMSUP390	Use structured problem-solving tools
MSMWHS201	Conduct hazard analysis
MSS403010	Facilitate change in an organisation implementing competitive systems and practices
MSS403021	Facilitate a Just in Time system
MSS403040	Facilitate and improve implementation of 5S
MSS403085	Ensure process improvements are sustained
MSS404060	Facilitate the use of planning software systems in a work area or team
MSTGN3017	Monitor and operate trade waste process
SIRRINV002	Control stock
TAEDEL301	Provide work skill instruction
TLIA0015	Organise receival and despatch operations

Prerequisite requirements

Unit of competency	Prerequisite requirement
MSMPER300 Issue work permits	MSMWHS201 Conduct hazard analysis

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP31121 Certificate III in High Volume Baking	FBP30217 Certificate III in Plant Baking	Number of core units changed Packaging rules updated Elective units updated	Not equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP40221 Certificate IV in Baking

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Qualification Description

This qualification describes the specialist technical skills and knowledge of an advanced bread baker, advanced pastry cook or advanced baker working in a commercial baking environment. It may be packaged to reflect a specialisation in advanced bread baking skills or in advanced pastry skills, or a combination of both.

This qualification includes technical, artisan and creative skills and knowledge required to produce bakery products, solve baking problems, and ensure that baking and business operations are implemented and maintained to optimal performance.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Entry Requirements

To commence this qualification an individual must have:

completed a Certificate III qualification in a field of study related to commercial baking, or

at least 3 year’s full time relevant employment in a commercial baking environment.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

14 units of competency:

7 core units plus

7 elective units.

Electives must ensure the integrity of the qualification’s Australian Quality Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:

A minimum of 3 from Group A and B

Up to 3 from Group C

Up to 2 from any currently endorsed Training Package or accredited course that is packaged at a Certificate IV or Diploma level.

Any combination of electives that meets the packaging rules can be selected for the award of the Certificate IV in Baking.

Electives may be packaged to provide a qualification with a specialisation area as follows:

A minimum of 5 electives from Group A must be selected for award of the Certificate IV in Baking (Advanced Bread)

A minimum of 6 electives from Group B must be selected for award of the Certificate IV in Baking (Advanced Pastry)

Core Units

BSBSUS411	Implement and monitor environmentally sustainable work practices
FBPFSY4001	Supervise and maintain a food safety plan
FBPRBK3016	Control and order bakery stock
FBPRBK4004	Develop baked products
FBPRBK4006	Coordinate baking operations
FBPWHS4002	Maintain work health and safety processes
SITXHRM001	Coach others in job skills

Elective Units

Group A Advanced Bread

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

FBPRBK3005	Produce basic bread products
FBPRBK3011	Produce frozen dough products
FBPRBK3017*	Operate plant baking processes
FBPRBK4001*	Produce artisan bread products
FBPRBK4002*	Develop advanced artisan bread methods
FBPRBK4007	Assess and evaluate bread products
FBPRBK4008	Apply bread baking science

Group B Advanced Pastry

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

FBPRBK3003	Produce specialist pastry products
FBPRBK3010	Produce cake and pudding products
FBPRBK4003*	Produce gateaux, tortes and entremets
FBPRBK4005	Apply advanced finishing techniques for specialty cakes
SITHPAT005*	Produce petits fours
SITHPAT006*	Produce desserts
SITHPAT008*	Produce chocolate confectionery
SITXFSA001	Use hygienic practices for food safety

Group C Bakery Operations

BSBOPS404	Implement customer service strategies
BSBESB406	Establish operational strategies and procedures for new business ventures
BSBLDR414	Lead team effectiveness

Prerequisite requirements

Note: Units listed in the Prerequisite requirement column that have their own prerequisite requirements are shown with an asterisk (*)

Unit of competency	Prerequisite requirement
FBPRBK3017 Operate plant baking processes	FBPRBK3005 Produce basic bread products
FBPRBK4001 Produce artisan bread products	FBPRBK3005 Produce basic bread products
FBPRBK4002 Develop advanced artisan bread methods	FBPRBK4001 Produce artisan bread products*
FBPRBK4003 Produce gateaux, tortes and entremets	FBPRBK3010 Produce cake and pudding products
SITHPAT005 Produce petits fours	SITXFSA001 Use hygienic practices for food safety
SITHPAT006 Produce desserts	SITXFSA001 Use hygienic practices for food safety
SITHPAT008 Produce chocolate confectionery	SITXFSA001 Use hygienic practices for food safety

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP40221 Certificate IV in Baking	FBP40217 Certificate IV in Baking	Unit codes updated in core and electives Packaging Rules updated to reflect number of units in Group C	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP40321 Certificate IV in Food Processing

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Qualification Description

This qualification reflects the role of workers who work in supervisory or middle management roles within food processing environments. Workers contribute specialist technical skills and knowledge to solve food production problems and supervise the work of others. Emphasis is on monitoring the implementation and quality control of food processing systems and procedures for optimal performance.

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.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

20 units of competency:

8 core units, plus

12 elective units, including up to 4 from any currently endorsed Training Package or accredited course.

Elective units must ensure the integrity of the qualification’s Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome.

Core Units

BSBLDR412	Communicate effectively as a workplace leader
BSBPMG430	Undertake project work
BSBOPS403	Apply business risk management processes
BSBWHS411	Implement and monitor WHS policies, procedures and programs
FBPFSY4001	Supervise and maintain a food safety plan
FBPTEC4003	Control food contamination and spoilage
FBPTEC4007	Describe and analyse data using mathematical principles
MSMENV472	Implement and monitor environmentally sustainable work practices

Elective Units

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

BSBLDR411	Demonstrate leadership in the workplace
BSBLDR413	Lead effective workplace relationships
BSBINS401	Analyse and present research information
FBPAUD4001	Assess compliance with food safety programs
FBPFST4001	Apply food processing technologies
FBPFST4002	Carry out sampling and testing of milk at receival
FBPFST4003	Apply digital technology in food processing
FBPFST4005	Document food processes and supporting procedures
FBPFST4007	Establish operational requirements for a food processing enterprise
FBPFST4012	Apply water management principles to the food industry
FBPFST5001	Monitor refrigeration and air conditioning systems in food processing
FBPFST5002	Identify and implement required process control for a food processing operation
FBPFST5003	Construct a process control chart for a food processing operation
FBPFST5009	Implement and review the processing of market milk and related products
FBPFST5010	Implement and review the preparation of milk for processing
FBPFST5011	Implement and review the processing of chocolate and sugar-panned products
FBPFST5012	Implement and review the processing of aerated confectioneries
FBPFST5013	Implement and review the production of gums and jellies
FBPFST5014	Implement and review the production of chocolate products
FBPFST5015	Implement and review the processing of chocolate
FBPFST5016	Implement and review the processing of high and low boil confectionery
FBPFST5017	Implement and review the processing of confectionery products
FBPFST5018	Implement and review the processing of chilled or frozen poultry products
FBPFST5019	Implement and review the processing of cooked poultry products
FBPFST5020	Implement and review the processing of egg based products
FBPFST5021	Implement and review the processing of fruit, vegetables, nuts, herbs and spices
FBPFST5022	Implement and review the processing of fish and seafood products
FBPFST5023	Implement and review the production of milk fat products
FBPFST5024	Implement and review the production of fermented dairy products and dairy desserts
FBPFST5025	Implement and review the production of concentrated and dried dairy products
FBPFST5026	Implement and review the production of ice creams and frozen dairy products
FBPFST5027	Implement and review the production of milk and related products by the membrane system
FBPFST5028	Implement and review the manufacturing and processing of edible fats and oils
FBPFST5029	Implement and review manufacturing, packaging and testing of beverage products
FBPFST5030	Implement and review manufacturing of cereal products
FBPFSY4002	Supervise and verify supporting programs for food safety
FBPFSY4003	Perform an allergen risk review
FBPFSY4004*	Provide accurate food allergen information to consumers
FBPFSY4005	Conduct a traceability exercise
FBPGRA4005	Lead flour milling shift operations
FBPGRA4006	Control mill processes and performance
FBPOPR4001	Apply principles of statistical process control
FBPPPL3003	Participate in improvement processes
FBPPPL3007	Support and mentor individuals and groups
FBPPPL4001*	Manage people in the work area
FBPPPL4002	Plan and coordinate production equipment maintenance
FBPPPL4003	Schedule and manage production
FBPPPL4005	Manage supplier agreements and contracts
FBPPPL4006	Manage a work area within budget
FBPPPL4007	Manage internal audits
FBPPPL4009*	Optimise a work process
FBPTEC4001	Determine handling processes for perishable food items
FBPTEC4002	Apply principles of food packaging
FBPTEC4004	Apply basic process engineering principles to food processing
FBPTEC4005	Apply an understanding of food additives
FBPTEC4006	Apply an understanding of legal requirements of food production
FBPTEC4008	Participate in product recalls
FBPTEC4010	Manage water treatment processes
FBPTEC4011*	Establish process capability
MSL934004	Maintain and calibrate instruments and equipment
MSMSUP390	Use structured problem-solving tools
MSS403040	Facilitate and improve implementation of 5S
MSS403054	Facilitate breakthrough improvements
MSS404085	Undertake proactive maintenance analyses
MSS404086	Assist in implementing a proactive maintenance strategy
MSS404087	Support proactive maintenance
MSS405013	Facilitate holistic culture improvement in an organisation
PMBTECH406E	Diagnose production equipment problems
SITXHRM002	Roster staff
TAEDEL301	Provide work skill instruction
TLIL3003	Conduct induction process

Prerequisite requirements

Unit of competency	Prerequisite requirement
FBPFSY4004 Provide accurate food allergen information to consumers	FBPFSY4003 Perform an allergen risk review
FBPPPL4001 Manage people in the work area	FBPPPL3001 Support and mentor individuals and groups
FBPPPL4009 Optimise a work process	FBPPPL3003 Participate in improvement processes
FBPTEC4011 Establish process capability	FBPTEC4007 Describe and analyse data using mathematical principles

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP40321 Certificate IV in Food Processing	FBP40318 Certificate IV in Food Processing	New allergens and traceability units added to electives GRA units added to electives Unit codes updated in core and electives	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP40421 Certificate IV in Food Science and Technology

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Qualification Description

This qualification targets those working in technical and supervisory roles covering product development, food safety and quality, food production and distribution, environmental functions, and the maintenance and monitoring of food processing systems. The job roles require specialist technical skills and knowledge in food science and technology to complete routine and non-routine tasks and functions, and workers have responsibility for their own functions and outputs, along with limited responsibility for the output of others.

This qualification offers an optional specialisation in Food Safety Auditing. Users interested in this option must refer to relevant state, territory and Commonwealth food safety legislation and the National Regulatory Food Safety Auditor Guideline and Policy for details of auditing requirements in low, medium and high-risk settings, and to understand the food safety auditing work context.

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.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

20 units of competency:

8 core units, plus

12 elective units, including up to 4 from any currently endorsed Training Package or accredited course.

Elective units must ensure the integrity of the qualification’s Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome.

Any combination of electives that meets the packaging rules can be selected for the award of the Certificate IV in Food Science and Technology.

Where appropriate, electives may be packaged to provide a qualification with a specialisation in Food Safety Auditing. All electives from Group A must be selected for the award of the Certificate IV in Food Science and Technology (Food Safety Auditing).

Core Units

BSBWHS411	Implement and monitor WHS policies, procedures and programs
FBPFST4004	Perform microbiological procedures in the food industry
FBPFST4011	Apply the principles of nutrition to food processing
FBPFSY4001	Supervise and maintain a food safety plan
FBPTEC4003	Control food contamination and spoilage
FBPTEC4007	Describe and analyse data using mathematical principles
MSL974020	Perform food tests
MSMENV472	Implement and monitor environmentally sustainable work practices

Elective Units

Group A - Food safety auditing

FBPAUD4001	Assess compliance with food safety programs
FBPAUD4002	Communicate and negotiate to conduct food safety audits
FBPAUD4003	Conduct food safety audits
FBPAUD4004	Identify, evaluate and control food safety hazards
FBPFST5006	Apply food microbiological techniques and analysis
FBPFSY3003	Monitor the implementation of food safety and quality programs
SIRRFSA001	Handle food safely in a retail environment

Group B - General electives

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

FBPCHE5002	Produce acid-coagulated soft cheese
FBPCHE5003	Produce a range of rennet-coagulated cheeses
FBPCHE5004	Produce acid and heat coagulated cheese
FBPCHE5009*	Carry out sampling and interpret tests for cheese production
FBPFST4003	Apply digital technology in food processing
FBPFST4005	Document food processes and supporting procedures
FBPFST4006	Apply food preservation technologies
FBPFST4007	Establish operational requirements for a food processing enterprise
FBPFST4008	Preserve food in cans or sealed containers
FBPFST4009	Label foods according to legislative requirements
FBPFST4010	Apply sensory analysis in food processing
FBPFST4012	Apply water management principles to the food industry
FBPFST5003	Construct a process control chart for a food processing operation
FBPFST5009	Implement and review the processing of market milk and related products
FBPFST5014	Implement and review the production of chocolate products
FBPFST5016	Implement and review the processing of high and low boil confectionery
FBPFST5017	Implement and review the processing of confectionery products
FBPFST5021	Implement and review the processing of fruit, vegetables, nuts, herbs and spices
FBPFST5024	Implement and review the production of fermented dairy products and dairy desserts
FBPFST5028	Implement and review the manufacturing and processing of edible fats and oils
FBPFST5030	Implement and review manufacturing of cereal products
FBPFSY4002	Supervise and verify supporting programs for food safety
FBPFSY4003	Perform an allergen risk review
FBPFSY4004*	Provide accurate food allergen information to consumers
FBPFSY4005	Conduct a traceability exercise
FBPOPR4001	Apply principles of statistical process control
FBPPPL3003	Participate in improvement processes
FBPPPL4007	Manage internal audits
FBPTEC4001	Determine handling processes for perishable food items
FBPTEC4002	Apply principles of food packaging
FBPTEC4004	Apply basic process engineering principles to food processing
FBPTEC4005	Apply an understanding of food additives
FBPTEC4006	Apply an understanding of legal requirements of food production
FBPTEC4008	Participate in product recalls
FBPTEC4009	Identify the physical and chemical properties of materials, food and related products
FBPTEC4010	Manage water treatment processes
FBPTEC4011*	Establish process capability
MSL973013	Perform basic tests
MSL974019	Perform chemical tests and procedures
MSL974021	Perform biological procedures
MSMOPS401	Trial new process or product
MSMSUP390	Use structured problem-solving tools

Prerequisite requirements

Unit of competency	Prerequisite requirement
FBPCHE5009 Carry out sampling and interpret tests for cheese production	MSL973013 Perform basic tests
FBPFSY4004 Provide accurate food allergen information to consumers	FBPFSY4003 Perform an allergen risk review
FBPTEC4011 Establish process capability	FBPTEC4007 Describe and analyse data using mathematical principles

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP40421 Certificate IV in Food Science and Technology	FBP40418 Certificate IV in Food Science and Technology	New allergens and traceability units added to electives Unit codes updated in core and electives	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP40522 Certificate IV in Pharmaceutical Manufacturing

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 7.0.

Qualification Description

This qualification reflects the skills and knowledge for team leaders, supervisors and specialist technical roles within pharmaceutical manufacturing environments. The qualification includes technical skills, problem solving and supervisory skills to operate, monitor and improve the performance of pharmaceutical manufacturing systems, processes and team members.

Work must comply with good manufacturing practice, health and safety and environmental regulations and legislation that apply to the workplace.

No licensing, legislative or certification requirements apply to this qualification at the time of publication.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

16 units of competency:

8 core units, plus

8 elective units.

Elective units must ensure the integrity of the qualifications’ Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:

4 must be from group A

4 from the remaining units listed in groups A or B, or any currently endorsed Training Package or accredited course packaged at Certificate III, Certificate IV or Diploma, with no more than 2 units packaged at Certificate III or Diploma.

Core Units

BSBLDR414	Lead team effectiveness
BSBWHS411	Implement and monitor WHS policies, procedures and programs
FBPPHM4001	Monitor and maintain Good Manufacturing Practice requirements
FBPPHM4002	Prepare and review workplace documentation to support Good Manufacturing Practice requirements
FBPPHM4003	Facilitate contamination control
FBPPHM4005	Participate in validation of pharmaceutical manufacturing processes
FBPPHM4006	Respond to non-conformance
FBPPPL3006	Report on workplace performance

Elective Units

Group A

FBPOPR3019	Operate and monitor interrelated processes in a production or packaging system
FBPPHM3003	Work in a controlled environment
FBPPHM3004	Clean and sanitise facilities and equipment
FBPPHM3021	Operate a pharmaceutical production process
FBPPHM4004	Participate in change control procedures
FBPPPL4002	Plan and coordinate production equipment maintenance
FBPTEC4007	Describe and analyse data using mathematical principles
FBPTEC4011*	Establish process capability
MSMOPS400	Optimise process/plant area
MSMSUP406	Identify faults in electronic control
MSMWHS401	Assess risk
MSS403011	Facilitate implementation of competitive systems and practices
MSS403032	Analyse manual handling processes
MSS403085	Ensure process improvements are sustained
MSS403087	Mistake proof an operational process
MSS404054	Apply statistics to operational processes
MSS404061	Facilitate the use of SCADA systems in a team or work area
MSS404084	Undertake process capability improvements
MSS404086	Assist in implementing a proactive maintenance strategy
PMBTECH406E	Diagnose production equipment problems

Group B

BSBHRM413	Support the learning and development of teams and individuals
BSBHRM415	Coordinate recruitment and onboarding
BSBINS401	Analyse and present research information
BSBLDR411	Demonstrate leadership in the workplace
BSBLDR413	Lead effective workplace relationships
BSBOPS402	Coordinate business operational plans
BSBPEF401	Manage personal health and wellbeing
BSBPEF402	Develop personal work priorities
BSBSTR401	Promote innovation in team environments
BSBSTR402	Implement continuous improvement
FBPOPR2069	Use numerical applications in the workplace
FBPOPR4001	Apply principles of statistical process control
FBPPPL3005	Participate in an audit process
MSL922001	Record and present data
MSMPER300*	Issue work permits
MSMSUP390	Use structured problem-solving tools
MSMWHS201	Conduct hazard analysis
MSS402080	Undertake root cause analysis
MSS402083	Use planning software systems in operations
MSS403010	Facilitate change in an organisation implementing competitive systems and practices
MSS403021	Facilitate a Just in Time system
MSS403023	Monitor a levelled pull system of operations
MSS403040	Facilitate and improve implementation of 5S
MSS404053	Use DMAIC techniques
MSS403054	Facilitate breakthrough improvements
MSS404060	Facilitate the use of planning software systems in a work area or team
TAEASS402	Assess competence
TAEASS403	Participate in assessment validation
TAEDEL301	Provide work skill instruction

Prerequisite requirements

Unit of competency	Prerequisite requirement
FBPTEC4011 Establish process capability	FBPTEC4007 Describe and analyse data using mathematical principles
MSMPER300 Issue work permits	MSMWHS201 Conduct hazard analysis

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP40522 Certificate IV in Pharmaceutical Manufacturing	FBP40518 Certificate IV in Pharmaceutical Manufacturing	Unit codes, including core unit, updated to reflect current codes	Not equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP40621 Certificate IV in Artisan Fermented Products

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 8.0
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Qualification Description

This qualification reflects the role of those using artisanal methods to produce fermented food and/or beverage products, such as beer, spirits, miso, table olives and fermented meat products. In this role, makers analyse materials and products, exercising judgement to guide the fermentation process and the work of others.

This qualification offers specialisations in:

Brewing

Distilling, and

Food and non-alcoholic beverages.

Individuals with this qualification apply a broad range of specialised skills and knowledge in varied contexts that involve selecting and operating equipment, coordinating resources and finding solutions to routine and non-routine problems as they arise. They may also have limited responsibility for the organisation of others.

No licensing or certification requirements apply to this unit at the time of publication. However, legislative and regulatory requirements for food processing and food businesses exist, so local requirements must be checked. All work must comply with Australian food safety standards and relevant codes of practice.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

22 units of competency:

9 core units plus

13 elective units.

Elective units must ensure the integrity of the qualification’s Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:

at least 10 different units from Group A, B, C and/or D

up to 3 units from this or any other endorsed training package or accredited course.

Any combination of electives that meets the rules above can be selected for the award of the FBP40621 Certificate IV in Artisan Fermented Products providing one of the electives chosen is FBPTEC4015 Manage and propagate yeast or FBPTEC4022 Prepare starter cultures for fermentation.

Where appropriate, electives may be packaged to provide a qualification with a specialisation.

Packaging for Specialisations

Electives must be packaged to provide a qualification with a specialisation area as follows:

All Group A electives must be selected for the award of the FBP40621 Certificate IV in Artisan Fermented Products (Brewing), plus at least 4 units not already selected from Group B, C and/or D and up to 3 units from this or any other endorsed training package or accredited course

All Group B electives must be selected for the award of the FBP40621 Certificate IV in Artisan Fermented Products (Distilling) plus 3 units not already selected from Group A, C and/or D or from this or any other endorsed training package or accredited course

All Group C electives must be selected for the award of the FBP40621 Certificate IV in Artisan Fermented Products (Food and non-alcoholic beverages) plus at least 6 different units from Group A, B and/or D and up to 3 units from this or any other endorsed training package or accredited course.

Core Units

FBPFST4009	Label foods according to legislative requirements
FBPFST4013	Interpret and respond to food and/or beverage test results
FBPFST4014	Apply sensory analysis in food and/or beverage production
FBPFSY5001	Develop a HACCP-based food safety plan
FBPTEC4003	Control food contamination and spoilage
FBPTEC4006	Apply an understanding of legal requirements of food production
FBPTEC4012	Manage raw materials
FBPWHS4002	Maintain work health and safety processes
MSL973013	Perform basic tests

Elective Units

Group A – Brewing

FBPBPG4002	Manage filling and packaging of fermented beverages
FBPTEC3003	Filter fermented beverages
FBPTEC4013	Manage wort production for brewing
FBPTEC4014	Manage cellar operations
FBPTEC4015	Manage and propagate yeast
FBPTEC4021	Apply regulatory requirements to the production of alcoholic beverages

Group B – Distilling

FBPTEC3003	Filter fermented beverages
FBPTEC3004	Prepare, fill and store barrels for aging spirits
FBPTEC4014	Manage cellar operations
FBPTEC4015	Manage and propagate yeast
FBPTEC4016	Produce fruit-based wash for distillation
FBPTEC4017	Produce grain-based wash for distillation
FBPTEC4018	Manage still operations to produce white spirits
FBPTEC4019	Manage still operations to produce brown spirits
FBPTEC4020	Blend spirits
FBPTEC4021	Apply regulatory requirements to the production of alcoholic beverages

Group C – Food and non-alcoholic beverages

FBPFST5031	Identify the microbiological and biochemical properties of fermented food and/or beverages
FBPTEC4002	Apply principles of food packaging
FBPTEC4022	Prepare starter cultures for fermentation
FBPTEC4023	Control and monitor fermentation

Group D – Other electives

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

AHCBUS516	Develop and review a business plan
BSBESB402	Establish legal and risk management requirements of new business ventures
BSBESB403	Plan finances for new business ventures
FBPBPG4001	Manage bottling and packaging processes
FBPCEL2009	Carry out transfer operations
FBPFST5008	Develop a new food product
FBPFSY4001	Supervise and maintain a food safety plan
FBPFSY4003	Perform an allergen risk review
FBPFSY4004*	Provide accurate food allergen information to consumers
FBPFSY4005	Conduct a traceability exercise
FBPOPR3004	Set up a production or packaging line for operation
FBPPPL3003	Participate in improvement processes
FBPPPL3004	Lead work teams and groups
FBPPPL4002	Plan and coordinate production equipment maintenance
FBPPPL4003	Schedule and manage production
FBPPPL4007	Manage internal audits
FBPPPL4008	Prepare and present artisan food and/or beverages
FBPTEC3001	Apply raw materials, ingredient and process knowledge to production problems
FBPTEC4008	Participate in product recalls
FBPTEC4024	Produce fermented and dry-cured meat products
FBPTEC5002	Manage utilities and energy for a production process
FBPTEC5003	Design an artisan food production facility
MSL922001	Record and present data
MSMENV272	Participate in environmentally sustainable work practices
SIRRFSA001	Handle food safely in a retail environment
TLIX0004X	Administer inventory systems

Prerequisite requirements

Unit of competency	Prerequisite requirement
FBPFSY4004 Provide accurate food allergen information to consumers	FBPFSY4003 Perform an allergen risk review

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP40621 Certificate IV in Artisan Fermented Products Release 2	FBP40621 Certificate IV in Artisan Fermented Products Release 1	Qualification updated to add a missing unit in Group D	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP50121 Diploma of Food Science and Technology

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Qualification Description

This qualification reflects the role of workers who apply specialist knowledge and skills in food science and technology to food product development and to quality assurance of food manufacturing. They conduct a wide range of specialist tasks to develop, monitor and evaluate food products, including production trials.

Workers contribute to the modification of standard operating procedures (SOPs) and enterprise methods when necessary. They may also have a role in the planning new work and monitoring resources in their work area.

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.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

20 units of competency:

11 core units, plus

9 elective units including up to 3 from any currently endorsed Training Package or accredited course

Elective units must ensure the integrity of the qualification’s Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome.

Core Units

BSBWHS411	Implement and monitor WHS policies, procedures and programs
FBPFST4004	Perform microbiological procedures in the food industry
FBPFST5002	Identify and implement required process control for a food processing operation
FBPFST5005	Examine the biochemical properties of food
FBPFST5006	Apply food microbiological techniques and analysis
FBPFST6001	Develop, manage and maintain quality systems for food processing
FBPFSY4001	Supervise and maintain a food safety plan
FBPFSY5001	Develop a HACCP-based food safety plan
FBPTEC4007	Describe and analyse data using mathematical principles
MSL975038	Conduct sensory analysis
MSMENV472	Implement and monitor environmentally sustainable work practices

Elective Units

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

BSBPMG430	Undertake project work
FBPCHE5002	Produce acid-coagulated soft cheese
FBPCHE5003	Produce a range of rennet-coagulated cheeses
FBPCHE5004	Produce acid and heat coagulated cheese
FBPCHE5009*	Carry out sampling and interpret tests for cheese production
FBPFST4006	Apply food preservation technologies
FBPFST5003	Construct a process control chart for a food processing operation
FBPFST5004	Specify and monitor the nutritional value of processed food
FBPFST5007	Monitor the development and implementation of a food QA system
FBPFST5008	Develop a new food product
FBPFST5009	Implement and review the processing of market milk and related products
FBPFST5010	Implement and review the preparation of milk for processing
FBPFST5011	Implement and review the processing of chocolate and sugar-panned products
FBPFST5012	Implement and review the processing of aerated confectioneries
FBPFST5013	Implement and review the production of gums and jellies
FBPFST5014	Implement and review the production of chocolate products
FBPFST5015	Implement and review the processing of chocolate
FBPFST5016	Implement and review the processing of high and low boil confectionery
FBPFST5017	Implement and review the processing of confectionery products
FBPFST5018	Implement and review the processing of chilled or frozen poultry products
FBPFST5019	Implement and review the processing of cooked poultry products
FBPFST5020	Implement and review the processing of egg based products
FBPFST5021	Implement and review the processing of fruit, vegetables, nuts, herbs and spices
FBPFST5022	Implement and review the processing of fish and seafood products
FBPFST5023	Implement and review the production of milk fat products
FBPFST5024	Implement and review the production of fermented dairy products and dairy desserts
FBPFST5025	Implement and review the production of concentrated and dried dairy products
FBPFST5026	Implement and review the production of ice creams and frozen dairy products
FBPFST5027	Implement and review the production of milk and related products by the membrane system
FBPFST5028	Implement and review the manufacturing and processing of edible fats and oils
FBPFST5029	Implement and review manufacturing, packaging and testing of beverage products
FBPFST5030	Implement and review manufacturing of cereal products
FBPFSY4003	Perform an allergen risk review
FBPFSY4004*	Provide accurate food allergen information to consumers
FBPFSY4005	Conduct a traceability exercise
FBPFSY5002	Develop an allergen management program
FBPFSY5003	Design a traceability system for food products
FBPFSY5004	Plan to mitigate food fraud
FBPTEC4002	Apply principles of food packaging
FBPTEC4004	Apply basic process engineering principles to food processing
FBPTEC4005	Apply an understanding of food additives
FBPTEC4008	Participate in product recalls
FBPTEC5001	Manage and evaluate new product trials
FBPTEC5002	Manage utilities and energy for a production process
MSS407016	Lead a process to determine and solve root cause for a complex problem

Prerequisite requirements

Unit of competency	Prerequisite requirement
FBPCHE5009 Carry out sampling and interpret tests for cheese production	MSL973013 Perform basic tests
FBPFSY4004 Provide accurate food allergen information to consumers	FBPFSY4003 Perform an allergen risk review

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP50121 Diploma of Food Science and Technology	FBP50118 Diploma of Food Science and Technology	New allergens and traceability units added to electives Unit codes updated in core and electives	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP50221 Diploma of Food Safety Auditing

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Qualification Description

This qualification reflects the role of workers who apply specialist knowledge and skills in food safety for auditing purposes. They conduct a range of audits in different environments to monitor food quality and safety according to relevant legislation, including food standards included in the Australia New Zealand Food Standards Code and industry codes of practice relating to validation and verification of a food safety program, and the audit requirements detailed in the National Regulatory Food Safety Auditor Guideline and Policy.

Regulatory food safety audits in Australia are covered by state, territory and Commonwealth legislative frameworks that support the requirements of the National Food Safety Audit Policy 2009. Users must check requirements with the relevant regulatory authority before delivery.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

16 units of competency:

11 core units, plus

5 elective units including up to 3 from any currently endorsed Training Package or accredited course.

Elective units must ensure the integrity of the qualification’s Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome.

Core Units

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

BSBAUD512	Lead quality audits
BSBAUD513	Report on quality audits
FBPAUD4001	Assess compliance with food safety programs
FBPAUD4002	Communicate and negotiate to conduct food safety audits
FBPAUD4003	Conduct food safety audits
FBPAUD4004	Identify, evaluate and control food safety hazards
FBPFST5006	Apply food microbiological techniques and analysis
FBPFST6001	Develop, manage and maintain quality systems for food processing
FBPFSY5001	Develop a HACCP-based food safety plan
FBPTEC4006	Apply an understanding of legal requirements of food production
FBPTEC4007	Describe and analyse data using mathematical principles

Elective Units

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

BSBAUD511	Initiate quality audits
FBPAUD5001*	Audit bivalve mollusc growing and harvesting processes
FBPAUD5002*	Audit a cook chill process
FBPAUD5003*	Audit a heat treatment process
FBPAUD5004*	Audit manufacturing of ready-to-eat meat products
FBPFST4009	Label foods according to legislative requirements
FBPFST5005	Examine the biochemical properties of food
FBPFSY4003	Perform an allergen risk review
FBPFSY4004*	Provide accurate food allergen information to consumers
FBPFSY4005	Conduct a traceability exercise
FBPFSY5002	Develop an allergen management program
FBPFSY5003	Design a traceability system for food products
FBPFSY5004	Plan to mitigate food fraud
FBPPPL4007	Manage internal audits
FBPPPL5001	Design and maintain programs to support legal compliance
FBPTEC4009	Identify the physical and chemical properties of materials, food and related products

Prerequisite requirements

Unit of competency	Prerequisite requirement
FBPAUD5001 Audit bivalve mollusc growing and harvesting processes	FBPAUD4002 Communicate and negotiate to conduct food safety audits FBPAUD4003 Conduct food safety audits FBPAUD4004 Identify, evaluate and control food safety hazards
FBPAUD5002 Audit a cook chill process	FBPAUD4002 Communicate and negotiate to conduct food safety audits FBPAUD4003 Conduct food safety audits FBPAUD4004 Identify, evaluate and control food safety hazards
FBPAUD5003 Audit a heat treatment process	FBPAUD4002 Communicate and negotiate to conduct food safety audits FBPAUD4003 Conduct food safety audits FBPAUD4004 Identify, evaluate and control food safety hazards
FBPAUD5004 Audit manufacturing of ready-to-eat meat products	FBPAUD4002 Communicate and negotiate to conduct food safety audits FBPAUD4003 Conduct food safety audits FBPAUD4004 Identify, evaluate and control food safety hazards
FBPFSY4004 Provide accurate food allergen information to consumers	FBPFSY4003 Perform an allergen risk review

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP50221 Diploma of Food Safety Auditing	FBP50218 Diploma of Food Safety Auditing	New allergens and traceability units added to electives Unit codes updated in core and electives	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP50321 Diploma of Artisan Cheesemaking

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Qualification Description

This qualification reflects the role of those making premium, high-value cheeses on a small scale, where the provenance of the milk is known, and where specialised techniques that are controlled and monitored by the cheesemaker are used. In this role, makers analyse materials and products exercising judgement to guide the cheesemaking process and the work of others.

Individuals with this qualification apply integrated technical and theoretical concepts in varied contexts, to analyse situations, synthesise information, and design and evaluate approaches to sometimes unpredictable problems. They use initiative and judgement to organise the work of self and others, and plan and coordinate the work of teams.

No licensing or certification requirements apply to this unit at the time of publication. However, legislative and regulatory requirements for food processing and food businesses exist, so local requirements must be checked. All work must comply with Australian food safety standards and relevant codes of practice.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

16 units of competency:

11 core units plus

5 elective units.

Elective units must ensure the integrity of the qualification’s Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:

up to 5 units from the elective list

up to 2 units from this or any other endorsed training package or accredited course.

Core Units

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

FBPCHE5005	Produce lactic acid coagulated artisan cheese
FBPCHE5006	Produce rennet coagulated artisan cheese
FBPCHE5008	Ripen artisan cheese
FBPCHE5009*	Carry out sampling and interpret tests for cheese production
FBPFST4014	Apply sensory analysis in food and/or beverage production
FBPFST5002	Identify and implement required process control for a food processing operation
FBPFST5010	Implement and review the preparation of milk for processing
FBPFSY5001	Develop a HACCP-based food safety plan
FBPTEC4003	Control food contamination and spoilage
FBPWHS4002	Maintain work health and safety processes
MSL973013	Perform basic tests

Elective Units

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

BSBESB402	Establish legal and risk management requirements of new business ventures
BSBESB403	Plan finances for new business ventures
FBPCHE4001	Prepare and present cheese
FBPCHE5007	Produce acid and heat coagulated artisan cheese
FBPFST4006	Apply food preservation technologies
FBPFST4013	Interpret and respond to food and/or beverage test results
FBPFST5008	Develop a new food product
FBPFST5024	Implement and review the production of fermented dairy products and dairy desserts
FBPFSY4001	Supervise and maintain a food safety plan
FBPFSY4003	Perform an allergen risk review
FBPFSY4004*	Provide accurate food allergen information to consumers
FBPFSY4005	Conduct a traceability exercise
FBPFSY5002	Develop an allergen management program
FBPFSY5003	Design a traceability system for food products
FBPFSY5004	Plan to mitigate food fraud
FBPPPL4002	Plan and coordinate production equipment maintenance
FBPPPL4007	Manage internal audits
FBPTEC3001	Apply raw materials, ingredient and process knowledge to production problems
FBPTEC4002	Apply principles of food packaging
FBPTEC4005	Apply an understanding of food additives
FBPTEC4006	Apply an understanding of legal requirements of food production
FBPTEC4007	Describe and analyse data using mathematical principles
FBPTEC4008	Participate in product recalls
FBPTEC4009	Identify the physical and chemical properties of materials, food and related products
FBPTEC5001	Manage and evaluate new product trials
FBPTEC5002	Manage utilities and energy for a production process
FBPTEC5003	Design an artisan food production facility
MSMENV472	Implement and monitor environmentally sustainable work practices
MSS407016	Lead a process to determine and solve root cause for a complex problem
TLIX0004X	Administer inventory systems

Prerequisite requirements

Unit of competency	Prerequisite requirement
FBPCHE5009 Carry out sampling and interpret tests for cheese production	MSL973013 Perform basic tests
FBPFSY4004 Provide accurate food allergen information to consumers	FBPFSY4003 Perform an allergen risk review

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP50321 Diploma of Artisan Cheesemaking	FBP50319 Diploma of Artisan Cheesemaking	New allergens and traceability units added to electives Unit codes updated in core and electives Typo correction in Qualification Description	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPSS00052 Manage Allergens in Food Processing Skill Set

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Description

This skill set is designed to cover the skills and knowledge required to manage and control allergens in a food processing workplace.

Pathways Information

These units of competency provide credit towards a number of qualifications in the FBP Food, Beverage and Pharmaceutical Training Package, including:

FBP40421 Certificate IV in Food Science and Technology

FBP50121 Diploma of Food Science and Technology

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

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met. An individual must be competent in the prerequisite unit(s) of competency before undertaking any assessment in the unit containing the prerequisite(s).

FBPFSY4003 Perform an allergen risk review

FBPFSY4004* Provide accurate food allergen information to consumers

FBPFSY5002 Develop an allergen management program

Target Group

This skill set is for those who work in food processing environments who have responsibility for controlling and managing allergens in food products, including communicating information about allergens to consumers through labels or product information sheets.

Suggested words for Statement of Attainment

These competencies from the FBP Food, Beverage and Pharmaceutical Training Package meet the requirements for those who manage and control allergens in a food processing workplace.

FBPSS00053 Check Traceability of Food Products Skill Set

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Description

This skill set is designed to cover the skills and knowledge required to check the traceability of food products in a food processing, production or retail environment.

Pathways Information

These units of competency provide credit towards a number of qualifications in the FBP Food, Beverage and Pharmaceutical Training Package, including:

FBP30121 Certificate III in Food Processing

FBP40421 Certificate IV in Food Science and Technology

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

FBPFSY3004 Participate in traceability activities

FBPFSY4005 Conduct a traceability exercise

Target Group

This skill set is for those who work in food processing environments who have responsibility for checking traceability of food products.

Suggested words for Statement of Attainment

These competencies from the FBP Food, Beverage and Pharmaceutical Training Package meet the requirements for those who check traceability of products in a food processing, production or retail environment.

FBPSS00054 Food Processing Induction Skill Set

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Description

This skill set is designed to cover the skills and knowledge required of workers who are new to work in the food processing industry.

Pathways Information

These units of competency provide credit towards a number of qualifications in the FBP Food, Beverage and Pharmaceutical Training Package, including:

FBP10121 Certificate I in Food Processing

FBP20121 Certificate II in Food Processing

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

FBPFSY1002 Follow work procedures to maintain food safety

FBPOPR1017 Follow work procedures to maintain quality

FBPOPR2074 Carry out manual handling tasks

FBPPPL1001 Communicate workplace information

FBPWHS1001 Identify safe work practices

Target Group

This is an introductory skill set and is suitable for those who are starting work in food processing environments and who will carry out operational tasks.

Suggested words for Statement of Attainment

These competencies from the FBP Food, Beverage and Pharmaceutical Training Package meet the requirements for those entering the food processing industry.

FBPSS00055 Introduction to Food Processing Skill Set

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Description

This skill set is designed to cover the skills and knowledge required at entry level to the food processing industry. This skill set may provide an induction to work in that setting.

Pathways Information

These units of competency provide credit towards a number of qualifications in the FBP Food, Beverage and Pharmaceutical Training Package, including:

FBP10121 Certificate I in Food Processing

FBP20121 Certificate II in Food Processing

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

FBPFSY1002 Follow work procedures to maintain food safety

FBPOPR1014 Monitor process operation

FBPOPR1016 Take and record basic measurements

FBPOPR2076 Inspect and sort materials and product

TLID0006 Move materials mechanically using automated equipment

Target Group

This skill set is for those entering a work in food processing workplace who will carry out operational tasks under supervision.

Suggested words for Statement of Attainment

These competencies from the FBP Food, Beverage and Pharmaceutical Training Package meet the requirements for those entering the food processing industry.

FBPSS00056 Supervised Food Processing Operator Skill Set

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Description

This skill set is designed to cover the skills and knowledge required to begin work in a food processing setting, in an operational role under supervision. In this role workers have the technical skills to use a limited range of machinery and/or equipment to process food and carry out routine tasks guided by established procedures.

Pathways Information

These units of competency provide credit towards a number of qualifications in the FBP Food, Beverage and Pharmaceutical Training Package, including:

FBP20121 Certificate II in Food Processing

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

FBPFSY2002 Apply food safety procedures

FBPOPR2071 Provide and apply workplace information

FBPOPR2096 Follow procedures to maintain good manufacturing practice in food processing

FBPWHS2001 Participate in work health and safety processes

Target Group

This skill set is for those beginning work as an operator in a food processing workplace, who will carry out operational tasks under supervision.

Suggested words for Statement of Attainment

These competencies from the FBP Food, Beverage and Pharmaceutical Training Package meet the requirements for those entering the food processing industry.

FBPSS00057 Food Processing Operator Skill Set

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Description

This skill set is designed to cover the skills and knowledge required to work in an operational role in the food processing industry. In this role, workers are required to work autonomously, use judgement, interpret information, and apply solutions to routine and some non-routine problems.

Pathways Information

These units of competency provide credit towards a number of qualifications in the FBP Food, Beverage and Pharmaceutical Training Package, including:

FBP30121 Certificate III in Food Processing

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

FBPFSY3003 Monitor the implementation of food safety and quality programs

FBPFSY3004 Participate in traceability activities

FBPOPR3019 Operate and monitor interrelated processes in a production or packaging system

FBPOPR3021 Apply good manufacturing practice requirements in food processing

FBPWHS3001 Contribute to work health and safety processes

Target Group

This skill set is for those entering or re-entering the food processing workplace as an operator.

Suggested words for Statement of Attainment

These competencies from the FBP Food, Beverage and Pharmaceutical Training Package meet the requirements for those entering the food processing industry.

FBPSS00058 Prepare Australian Bush and Native Foods Products for Sale Skill Set

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 8.0

Description

This skill set is designed to provide the knowledge and skills for workers who are required to prepare products for sale in an Aboriginal and/or Torres Strait Islander Australian Bush and Native Foods business.

Pathways Information

These units of competency provide credit towards qualifications in the FBP Food, Beverage and Pharmaceutical Training Package including:

FBP20121 Certificate II in Food Processing

FBP30121 Certificate III in Food Processing

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

AHCOCM302 Work with an Aboriginal and/or Torres Strait Islander Community or organisation

AMPX219 Follow electronic labelling and traceability systems in a food processing establishment

FBPOPR2075 Work effectively in the food processing industry

SIRXPDK001 Advise on products and services

Target Group

This skill set is particularly aimed at Aboriginal and/or Torres Strait Islander people who require the skills and knowledge to work in an Australian Bush and Native Foods sales environment.

Suggested words for Statement of Attainment

These competencies from the AHC Agriculture, Horticulture and Conservation and Land Management Training Package, AMP Australian Meat Processing Training Package, FBP Food, Beverage and Pharmaceutical Training Package and the SIR Retail Services Training Package meet the requirements for those preparing Australian Bush and Native Foods products for sale.

FBPSS00059 Prepare to Set up an Australian Bush and Native Food Production Business Skill Set

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 8.0.

Description

This skill set is designed to cover the knowledge and skills required to prepare to set up an Australian bush and native food production business.

Pathways Information

These units of competency provide credit towards qualifications in the FBP Food, Beverage and Pharmaceutical Training Package including:

FBP20121 Certificate II in Food Processing

FBP30121 Certificate III in Food Processing

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

AHCOCM302 Work with an Aboriginal and/or Torres Strait Islander Community or organisation

AHCOCM303 Follow Aboriginal and/or Torres Strait Islander cultural protocols

BSBESB301 Investigate business opportunities

FBPOPR2071 Provide and apply workplace information

FBPOPR2074 Carry out manual handling tasks

Target Group

This skill set is for those who are preparing to set up an Australian bush and native food production business. It is particularly aimed at Aboriginal and/or Torres Strait Islander people who require the skills and knowledge to set up their own business.

Suggested words for Statement of Attainment

These competencies from the AHC Agriculture, Horticulture and Conservation and Land Management Training Package, BSB Business Services Training Package and the FBP Food, Beverage and Pharmaceutical Training Package meet the requirements for those preparing to set up an Australian native and bush foods production business.

FBPSS00060 Source and Harvest Bush and Native Food Skill Set

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 8.0.

Description

This skill set is designed to provide the knowledge and skills required for to source and harvest bush and native foods for a food production business.

Pathways Information

These units of competency provide credit towards qualifications in the FBP Food, Beverage and Pharmaceutical Training Package including:

FBP20121 Certificate II in Food Processing

FBP30121 Certificate III in Food Processing

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

AHCCSW304 Identify Aboriginal and/or Torres Strait Islander culturally significant plants

AHCOCM302 Work with an Aboriginal and/or Torres Strait Islander Community or organisation

AHCOCM303 Follow Aboriginal and/or Torres Strait Islander cultural protocols

FBPBSH201 Participate in wild harvesting of native plants for food processing

FBPWHS2001 Participate in work health and safety processes

Target Group

This skill set is for individuals who work on Country harvesting bush and native foods for production.

Suggested words for Statement of Attainment

These competencies from the AHC Agriculture, Horticulture and Conservation and Land Management Training Package and the FBP Food, Beverage and Pharmaceutical Training Package meet the requirements for those preparing Australian Native and Bush Foods products for sale.

FBPBEV2004 Identify key stages and beer production equipment in a brewery

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to identify key functions within a brewery and the key stages of beer production.

This unit applies to individuals who are preparing to work in a brewery, usually in an operational role under general supervision.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Beverages (BEV)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Recognise stages and equipment for brewing beer	1.1 Identify key stages in beer production 1.2 Identify major equipment and equipment function for each beer production stage
2. Identify key information to support beer production	2.1 Identify workplace information for each production stage, including information about safety and standard operating procedures (SOP) 2.2 Identify the key health and safety risks in a brewery, and how each is controlled 2.3 Confirm supervisor or key resource person for each location or stage
3. Identify workplace products and procedures	3.1 Identify products produced and other services provided by the brewery 3.2 Identify key responsibilities of different roles, teams or functions within the workplace 3.3 Identify what makes a quality product at the brewery 3.4 Identify the regulatory requirements that need to be met 3.5 Recognise key responsibilities of operator role

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret workplace information relevant to operator role, including SOPs and safety information

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBEV2004 Identify key stages and beer production equipment in a brewery	FBPOPR2011 Identify key stages and beer production equipment in a brewery	Changes to Elements and Performance Criteria to clarify task Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBEV2004 Identify key stages and beer production equipment in a brewery

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has identified key stages and beer production equipment in at least one brewery, including:

identifying the stages in the brewing process and how the stages relate to each other

identifying equipment in the brewery

identifying at least four health and safety risks within the brewery, and how each is controlled.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the range of products and services that the brewery produces

key functions and processes within the workplace, including storage of raw materials, preparation of grain, yeast management, wort production, cellar operations, bottling and packaging

key legal requirements of beer production

how each function or process contributes to product and services quality

key health and safety risks in a brewery, and how they are controlled

own workplace and site layout, roles and responsibilities

features and purpose of key equipment and work areas

roles of key staff members and responsibilities within the brewery

reporting procedures and processes for key stages and beer production equipment in a brewery

workplace information sources, and updating and accessing of requirements and procedures.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a brewery or an environment that accurately represents workplace conditions

specifications:

work procedures, instructions and general workplace information.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBEV3001 Operate and monitor a wort production process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a wort production process.

This unit applies to individuals who are responsible for the operation and monitoring of wort production and associated equipment in a beer manufacturing environment.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Beverages (BEV)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Check production requirements against job specifications 1.2 Confirm availability of required materials according to production requirements 1.3 Confirm availability of services according to production requirements 1.4 Wear appropriate personal protective clothing, and ensure correct fit
2. Prepare the wort production process for operation	2.1 Conduct pre-start checks of equipment according to operating procedures 2.2 Identify health, safety and food safety hazards and controls according to operating procedures 2.3 Set the wort production process to meet production requirements
3. Operate and monitor equipment	3.1 Start up the wort production system according to operating procedures 3.2 Monitor control points to confirm performance is maintained within specification 3.3 Undertake simple tests according to operating procedures 3.4 Ensure system and sub-system outputs meet specification 3.5 Monitor equipment to confirm optimal operations 3.6 Identify, rectify and/or report out-of-specification wort, process and equipment performance 3.7 Record production details in line with workplace and regulatory requirements
4. Shut down the wort production system	4.1 Identify and implement the appropriate shutdown procedure 4.2 Clean and maintain equipment according to workplace procedures 4.3 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures according to environmental procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret safety information and workplace and standard operating procedures Interpret production requirements Interact with digital screens
Writing	Complete batch records to meet workplace and regulatory requirements using electronic, digital and/or paper-based formats
Numeracy	Monitor process control indicators and data Monitor supply and flow of materials to and from the process Read and interpret gauges and scales Measure volume of wort (L and hL)

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBEV3001 Operate and monitor a wort production process	FBPOPR2061 Operate a wort production process	Unit sector code updated to better match work task Code updated to better match complexity of work task Prerequisite removed Changes to Elements and Performance Criteria to clarify task Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBEV3001 Operate and monitor a wort production process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated and monitored wort production equipment to produce at least one batch of wort to meet product specifications, including:

following safe work procedures

monitoring critical control points

addressing routine processing issues.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of the wort production process

relationship between the wort production process and the fermentation process

stages and changes that occur during wort production, including milling, mashing and lautering, separation, boiling and cooling

equipment used in the production of wort

methods to transfer fluids and materials between vessels

purpose of malt, hops, water, adjuncts and the preparation procedure for each

purpose of the addition of processing aids and other ingredients

good manufacturing practices (GMP) relevant to work task

correct procedures for handling dangerous goods, including dust explosion hazards and control procedures relevant to wort production

quality characteristics to be achieved for the wort production process

wort process specifications, procedures and operating parameters

the importance of temperature, temperature control systems and temperature intervals during wort production

purpose of wort production equipment and instrumentation components

significance and methods of monitoring control points within the wort production process

sampling methods and typical tests undertaken

common causes of variation, and corrective action required

common microbiological, physical, chemical and allergen hazards related to beer production, including the types of hazards likely to occur, the conditions under which they occur, possible consequences, and control methods to prevent occurrence

health and safety hazards and controls, including the purpose and limitations of protective clothing and equipment relevant to the work process

environmental issues and controls relevant to the process, including waste/rework collection and handling procedures

cleaning requirements associated with changeovers and types of shutdowns

procedures for reporting problems relevant to the wort production process

cleaning and sanitation procedures

traceability procedures.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a brewery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

wort production equipment and services

raw materials and adjuncts required for product

cleaning equipment and materials

specifications:

work procedures, including advice on safe work practices, food safety and environmental requirements

batch instructions, control points and production parameters

sampling and testing schedules

recording requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBEV3002 Prepare and monitor beer yeast propagation processes

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to prepare and monitor beer yeast propagation processes.

This unit applies to workers who have responsibility for yeast propagation in the brewing industry. These individuals may have some responsibility for others, and address routine, predictable problems.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Beverages (BEV)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for propagation	1.1 Identify and confirm propagation requirements 1.2 Wear appropriate personal protective clothing, and ensure correct fit 1.3 Prepare yeast cultures for use according to specifications 1.4 Confirm product and materials are available to meet propagation requirements 1.5 Prepare product to meet specified propagation requirements 1.6 Confirm propagation services are available and ready for operation
2. Prepare equipment for culture preparation	2.1 Check cleaning and sterilising equipment to confirm readiness for use 2.2 Select, clean and sterilise propagation equipment according to health, safety and food safety procedures 2.3 Select, clean and sterilise transfer equipment according to health, safety and food safety procedures 2.4 Start up the beer yeast propagation process according to workplace health and safety and operating requirements
3. Maintain and monitor the propagation process	3.1 Conduct transfer operations to meet propagation requirements 3.2 Conduct the culture propagation process according to workplace procedures 3.3 Make scale-up additions to ensure optimum performance 3.4 Monitor control points to confirm performance is maintained within specification 3.5 Monitor equipment to optimal operations 3.6 Identify, rectify and report out-of-specification product, process and equipment performance according to workplace procedures
4. Complete propagation activities	4.1 Complete the propagation process according to workplace procedures 4.2 Dismantle equipment and prepare for cleaning according to workplace requirements 4.3 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures 4.4 Conduct work in accordance with workplace environmental guidelines 4.5 Record workplace information in the appropriate format according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job task Interpret production requirements
Writing	Complete processing records using electronic, digital and/or paper-based formats
Numeracy	Perform counts on samples using grids Interpret and apply dilution ratios Log and track yeast counts

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBEV3002 Prepare and monitor beer yeast propagation processes	FBPOPR2003 Prepare and monitor beer yeast propagation processes	Unit sector updated to better match work task Code updated to better match complexity of work task Minor changes to Performance Criteria to clarify task Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence to clarify requirements and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBEV3002 Prepare and monitor beer yeast propagation processes

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has prepared and monitored beer yeast propagation processes on at least one occasion, including:

applying safe work practices

following food safety procedures

preparing product and materials, including:

culture yeast slopes

oxygenated wort

yeast nutrients

oxygen supply and sterilisation

wort heating

wort sterilisation

confirming equipment status and condition, including checking:

cleaning and/or sterilisation requirements have been met

position and alignment of valves

integrity of door seals and small vessel tubing and condition of gas (oxy) filters

monitoring the process and equipment operation to identify out-of-specification results or non-compliance, including sampling and checking:

temperature (wort)

wort gravity

wort oxygenation levels

yeast cell counts

yeast viability

weight

taking corrective action in response to out-of-specification results or non-compliance.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of propagating yeast cultures

relationship of propagation to alcoholic fermentation

stages and changes that occur during culture propagation

effect of process stages on end product

quality characteristics and uses of yeast cultures

product and materials preparation requirements, and the effect of variation on the process

main methods used in propagating yeast for beer production

the fermentation reaction for yeast cultures

techniques that may be used to manipulate the propagation process and end product characteristics, including:

temperature

yeast strain

wort stream

wort gravity

additions (nutrients)

oxygen

process specifications, procedures and operating parameters relevant to beer yeast propagation

equipment and instrumentation components, purpose and operation required for beer yeast propagation processes

basic operating principles of process control systems

services used in the beer yeast propagation processes

significance and method of monitoring control points within the process

common causes of variation with equipment, and corrective action required

health and safety hazards and controls for beer yeast propagation processes

lock-out and tag-out procedures required for beer yeast propagation processes

procedures and responsibility for reporting problems relating to the beer yeast propagation processes

environmental issues and controls relevant to yeast propagation processes

shutdown and cleaning requirements associated with changeovers, and types of shutdowns

waste handling requirements and procedures for beer yeast propagation processes

recording requirements and procedures for beer yeast propagation.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a brewery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

yeast propagation equipment and related services

yeast cultures

cleaning materials and equipment

specifications:

work procedures, including advice on company practices, safe work practices, food safety, quality and environmental requirements

recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBEV3003 Operate and monitor a brewery fermentation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down brewery fermentation equipment to ferment and mature beer.

This unit applies to individuals who work in a brewery. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of brewery fermentation and maturation processes and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Beverages (BEV)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Check production requirements according to product specifications 1.2 Confirm clarification requirements, including specifications for any additions and agents 1.3 Confirm availability of services according to workplace procedures 1.4 Wear appropriate personal protective clothing, and ensure correct fit according to safe work requirements 1.5 Conduct pre-start checks according to operator instructions, including checking that hygiene and sanitisation standards are met and all safety guards are in place 1.6 Set the fermentation process to meet production requirements
2. Operate and monitor the system	2.1 Start up, operate and monitor the system according to safe work procedures 2.2 Confirm system and sub-system outputs meet specifications 2.3 Monitor equipment to confirm optimal operations 2.4 Monitor and control temperature to confirm optimal conditions 2.5 Monitor and control pressure to ensure optimal operating conditions 2.6 Undertake analysis to ensure yeast is effective and free of bacterial contamination according to food safety and workplace 2.7 Identify, rectify and report out-of-specification product, process and equipment performance 2.8 Record workplace information for the beer fermentation and maturation process according to workplace procedures
3. Recover beer if required	3.1 Put yeast slurry through a beer recovery process in order to minimise beer wastage 3.2 Transfer recovered beer to appropriate tank or vessel according to food safety and workplace procedures
4. Shut down the system	4.1 Shut down the system safely according to operating procedures 4.2 Clean and maintain equipment to meet the cleaning schedule and procedural requirements 4.3 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures 4.4 Record workplace information in the appropriate format

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to work task Interpret production requirements
Writing	Complete processing records using electronic, digital and/or paper-based formats
Numeracy	Monitor and interpret production and process control indicators and data Use fractions, decimals, proportions and percentages to determine responses to results Use volumes (ml, L, hL) and weights (mg, g, kg) to describe product quantities

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBEV3003 Operate and monitor a brewery fermentation process	FBPOPR2030 Operate a brewery fermentation process	Prerequisite removed Unit title and sector code updated to better match work task Code updated to better match complexity of work task Minor changes to Performance Criteria to clarify intent Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBEV3003 Operate and monitor a brewery fermentation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has set up, operated, adjusted and shut down brewery fermentation and maturation equipment to process at least one batch of beer to specifications, including:

applying safe work practices

applying food safety procedures to work practices

monitoring control points within the fermentation process

sampling to ensure yeast effectiveness and freedom from bacterial contamination

undertaking corrective action required in the event of variation to specifications and operating parameters.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose, principles and requirements of the fermentation and maturation of beer

relationship between the fermentation and maturation process, and the wort production process

stages and changes that occur during fermentation

fermentation process specifications, procedures and operating parameters

significance of control points within the fermentation and maturation process

fermentation equipment and instrumentation components, purpose and operation

vessel-cooling systems for the brewery fermentation process

purpose of temperature control and cold storage in the beer maturation process

purpose of protein absorbing agents

purpose of oxygen scavenging agents

purpose of tannin absorbing agents

procedures for vessel transfer

quality characteristics to be achieved

common causes of variation, and corrective action required

purpose of finings in a beer maturation process

purpose of dry hopping

purpose of other flavour additions in cellars

health and safety hazards and controls, including the purpose and limitations of protective clothing and equipment relevant to the work process

contamination/cross-contamination and food safety risks related to the fermentation and maturation process and related controls

common microbiological, physical, chemical and allergen hazards related to brewing, including the types of hazards likely to occur, the conditions under which they occur, possible consequences, and control methods to prevent occurrence

good manufacturing practices (GMP) relevant to work task

procedures and responsibilities for reporting problems during the fermentation process

environmental issues and controls, including waste handling and disposal

shutdown and cleaning requirements associated with changeovers, and types of shutdowns

recording requirements and procedures for fermentation

cleaning and sanitisation procedures for beer fermentation and maturation equipment

sampling and testing procedures.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a brewery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

relevant hazard control equipment

manual handling equipment

fermentation and maturation processing equipment

wort to be processed

sampling and testing equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBEV3004 Operate and monitor a beer filtration process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a beer filtration process to make bright beer.

This unit applies to individuals who have responsibility for filtering beer in a brewery. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a beer filtration process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Beverages (BEV)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the filtration process for operation	1.1 Confirm beer is available to meet production requirements 1.2 Confirm availability of services according to operating requirements 1.3 Wear appropriate personal protective clothing, and ensure correct fit 1.4 Conduct pre-start checks of equipment according to operator instructions, including checking that hygiene and sanitisation standards are met 1.5 Set the filtration process to meet production requirements
2. Operate and monitor equipment	2.1 Start up beer filtration equipment according to safe operating procedures 2.2 Monitor equipment and control points to minimise dissolved oxygen, and confirm performance is maintained within specification 2.3 Undertake blending of beer as part of filtration process, as required of product specification 2.4 Confirm system and sub-system outputs meet specifications 2.5 Undertake microbiology testing at control points for risk of bacterial infection or wild yeast contamination 2.6 Identify, rectify and report out-of-specification product, process and equipment performance 2.7 Record production and other workplace information according to workplace procedures
3. Shut down the filtration system	3.1 Shut down the system safely according to operating procedures 3.2 Clean and maintain equipment to meet the workplace cleaning schedule and procedural requirements 3.3 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures 3.4 Record workplace information according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to work task Interpret production requirements
Writing	Complete processing records using electronic, digital and/or paper-based formats
Numeracy	Monitor and interpret production and process control indicators and data Use fractions, decimals, proportions and percentages to determine responses to results Use volumes (ml, L, hL) and weights (mg, g, kg) to describe product quantities

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBEV3004 Operate and monitor a beer filtration process	FBPOPR2013 Operate a bright beer tank process	Unit merged with FBPOPR2015 Operate a beer filtration process Prerequisite removed Unit title and sector code updated to better match work task Code updated to better match complexity of work task Minor changes to Performance Criteria to clarify intent Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Not equivalent
FBPBEV3004 Operate and monitor a beer filtration process	FBPOPR2015 Operate a beer filtration process	Unit merged with FBPOPR2013 Operate a bright beer tank process Prerequisite removed Unit title and sector code updated to better match work task Code updated to better match complexity of work task Minor changes to Performance Criteria to clarify intent Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Not equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBEV3004 Operate and monitor a beer filtration process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has set up, operated, adjusted and shut down beer filtration equipment to process at least one batch of beer to specifications, including:

applying safe work practices

applying food safety procedures to work practices

using fobbing equipment correctly to control oxygen and beer quality

undertaking required corrective action in the event of variations to specification and procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of the filtration process

relationship between the wort production process, the fermentation process and bright beer tanks

stages and changes that occur during filtration

purpose of filter aids, filtration beds and filters in the beer production process

significance and methods of monitoring control points within the filtration process

beer filtration equipment used, including components, purpose and operation

consequences of turbulence and the procedures to avoid it

effect of bacteria, oxygen and temperature on quality

fobbing and its effect on quality

addition of flavours in filtration

addition of hop products in filtration

common causes of variation, and corrective action required

contamination/cross-contamination and food safety risks related to the filtration process, and related controls

good manufacturing practices (GMP) relevant to work task

health and safety hazards and controls relevant to the beer filtration process

environmental issues and controls, including waste handling requirements and procedures

shutdowns and cleaning requirements associated with changeovers

recording requirements and procedures for the beer filtration process

cleaning and sanitisation procedures for beer filtration equipment

sampling and testing procedures.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a brewery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

relevant hazard control equipment and storage areas for hazardous goods

filtration equipment

filter aids and stabilising agents

beer to be filtered

specifications:

workplace procedures, including safe work practices, food safety, quality and environmental requirements

specifications, control points and parameters for the beer filtration equipment and process

beer filtration equipment operating and service manuals

recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBEV3005 Operate and monitor juice processing

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to operate and monitor pressing equipment to produce and subsequently store fruit and/or vegetable juice.

This unit applies to individuals who work in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a juice process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Beverages (BEV)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Confirm milled fruit and/or vegetable product is available to meet production requirements 1.2 Identify and confirm cleaning and maintenance requirements and status according to health, safety and food safety requirements 1.3 Wear appropriate personal protective clothing, and ensure correct fit
2. Prepare the pressing equipment for operation	2.1 Fit machine components and related attachments, and adjust to meet pressing requirements 2.2 Enter processing and operating parameters to meet pressing requirements 2.3 Load milled product ready for processing 2.4 Carry out pre-start checks according to safe operating procedures
3. Press fruit and/or vegetables	3.1 Start, operate and monitor the process according to workplace procedures 3.2 Inspect pressed product to ensure specifications are met 3.3 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.4 Shut down the process according to safe work procedures 3.5 Conduct work and maintain a clean and tidy workplace according to workplace environmental guidelines 3.6 Maintain records of pressing according to workplace procedures
4. Pasteurise and store juice	4.1 Pasteurise juice according to workplace procedures 4.2 Store juice in tank in line with product specifications 4.3 Monitor juice product to avoid microbial deterioration 4.4 Take samples and test stored product to ensure product remains within specification 4.5 Maintain records of stored product according to workplace procedures
5. Conduct housekeeping and identify maintenance requirements	5.1 Follow and apply workplace housekeeping and environmental procedures 5.2 Identify and report any maintenance requirements according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to work task Interpret production requirements
Writing	Record processing data using electronic, digital and/or paper-based formats
Oral Communication	Ask questions to clarify understanding or seek further information Communicate and report operational and safety information to relevant personnel
Numeracy	Monitor and interpret production and process control indicators and data Read and interpret gauges and scales, including temperature (C), press and flow rates Monitor supply and flow of materials to and from the process

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBEV3005 Operate and monitor juice processing	Not applicable	The unit has been created to address a skill or task required by industry that is not covered by an existing unit	Newly created

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBEV3005 Operate and monitor juice processing

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated pressing and pasteurising equipment to process at least one batch of milled fruit and/or vegetables to meet juice specification, including:

applying safe work procedures

following food safety procedures

monitoring stored product to specification

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the juice processing process, including stages and changes that occur during the pressing and pasteurisation process, and that can occur during storage of juice

basic operating principles of equipment for the pressing and pasteurisation process, including:

safety hazards associated with pressing equipment

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required for operation of juice processing equipment used in the workplace

the flow of the pressing, pasteurisation and storage process, and the effect of product output on downstream processes

quality characteristics of pasteurised juice

methods used to monitor the pressing process, including inspecting, measuring and testing in-feed and out-feed solids, and other tests as required by the process

good manufacturing practices (GMP) relevant to work task

health and safety hazards and controls, including the purpose and limitations of protective clothing and equipment relevant to the work process

inspection or test points (control points) in the pressing process and the related procedures and recording requirements, including use of refractometers

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

contamination/cross-contamination, spoilage and other food safety risks associated with pressed juice, and related control measures

common microbiological, physical, chemical and allergen hazards related to the foods handled in the work area, including the types of hazards likely to occur, the conditions under which they occur, possible consequences, and control methods to prevent occurrence

standard microbiological techniques to identify food poisoning and spoilage organisms

the importance of plant hygiene and how it can affect the finished product

microbiological toxins and aflatoxins

common chemical reactions that occur in juice processing, including both spontaneous and controlled reactions, including:

the role of enzymes, ascorbic acid and nitrogen gas in generating biological reactions

tests commonly used to measure phenomena, and related units of measurement

the role of temperature and pressure in the transition process

pH and its impact on fermentation

requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities required for operating the process

cleaning and sanitisation procedures required for operating pressing, pasteurisation and storage equipment

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the operation of the juice processing process, including handling of waste

basic operating principles of process control where relevant, including the relationship between control panels and systems and the physical equipment

recording procedures to ensure traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

juice pressing and pasteurisation equipment and related services

fruit and/or vegetables to be pressed

sampling schedules and test procedures and equipment as required

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule and batch specifications, control points and processing parameters

recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBEV3006 Control and monitor fruit and/or vegetable washing and milling

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to operate and monitor washing and milling equipment to produce milled fruit and/or vegetables, ready for storage and further processing.

This unit applies to individuals who work in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a juice process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Beverages (BEV)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Confirm fruit and/or vegetables are available to meet production requirements 1.2 Identify and confirm cleaning and maintenance requirements and status according to health, safety and food safety requirements 1.3 Wear appropriate personal protective clothing, and ensure correct fit
2. Prepare the washing and milling equipment for operation	2.1 Fit machine components and related attachments, and adjust to meet washing and milling requirements 2.2 Enter processing and operating parameters to meet washing and milling requirements 2.3 Carry out pre-start checks according to safe operating procedures
3. Operate and monitor the washing and milling process	3.1 Start, operate and monitor the process according to workplace procedures 3.2 Monitor equipment to ensure optimal operations 3.3 Inspect washed and milled fruit and/or vegetables to ensure specifications are met 3.4 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.5 Shut down the process according to safe work procedures 3.6 Maintain records of washing and milling according to workplace procedures
4. Store milled fruit and/or vegetables	4.1 Store washed and milled fruit and/or vegetables in tank in line with product specifications 4.2 Monitor product to avoid microbial deterioration 4.3 Take samples and test stored product to ensure product remains within specification 4.4 Maintain records of stored product according to workplace procedures
5. Conduct housekeeping and identify maintenance requirements	5.1 Follow and apply workplace housekeeping and environmental procedures 5.2 Identify and report any maintenance requirements according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to work task Interpret production requirements
Writing	Record processing data using electronic, digital and/or paper-based formats
Oral Communication	Ask questions to clarify understanding or seek further information Communicate and report operational and safety information to relevant personnel
Numeracy	Monitor and interpret production and process control indicators and data Read and interpret gauges and scales for temperature (C), speed and flow rates Monitor supply and flow of materials to and from the process Recognise capacity of storage tanks (L, hL) and weights of raw product (kg, T)

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBEV3006 Control and monitor fruit and/or vegetable washing and milling	Not applicable	The unit has been created to address a skill or task required by industry that is not covered by an existing unit	Newly created

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBEV3006 Control and monitor fruit and/or vegetable washing and milling

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has controlled and monitored fruit and/or vegetable washing and milling equipment to process at least one batch of fruit and/or vegetables to specification, including:

applying safe work procedures

following food safety procedures

monitoring stored product to specification

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the process, including stages and changes that occur during washing, milling and storage

basic operating principles of equipment for the washing, milling and storage of milled fruit and/or vegetables, including:

safety hazards associated with washing and milling equipment

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required for washing and milling equipment used in the workplace

the flow of the washing and milling process, and the effect of product output on downstream processes

quality characteristics and uses of milled fruit and/or vegetables

methods used to monitor the washing, milling and storage of fruit and/or vegetables, including inspecting, measuring and testing in-feed and out-feed solids, and other tests as required by the process

good manufacturing practices (GMP) relevant to work task

inspection or test points (control points) in the process, and the related procedures and recording requirements, including use of refractometers

health and safety hazards and controls, including the purpose and limitations of protective clothing and equipment relevant to the work process

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment, and early warning signs of potential problems

contamination/cross-contamination, spoilage and other food safety risks associated with storing milled fruit and/or vegetables, and related control measures

common microbiological, physical, chemical and allergen hazards related to the foods handled in the work area, including the types of hazards likely to occur, the conditions under which they occur, possible consequences, and control methods to prevent occurrence

standard microbiological techniques to identify food poisoning and spoilage organisms

the importance of plant hygiene, and how it can affect the finished product

microbiological toxins and aflatoxins

common chemical reactions that occur in juice processing, including both spontaneous and controlled reactions, including:

the role of enzymes, ascorbic acid and nitrogen gas in generating biological reactions

tests commonly used to measure phenomena, and related units of measurement

the role of temperature and pressure in the transition process

pH and its impact on fermentation

requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities required for operating the washing, milling and storage process

cleaning and sanitisation procedures required for operating the washing, milling and storage equipment

environmental issues and controls relevant to the operation of the washing and milling process, including handling of waste

basic operating principles of process control where relevant, including the relationship between control panels and systems and the physical equipment

recording procedures to ensure traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

juice washing, milling and storage equipment and related services

fruit and/or vegetables

sampling schedules and test procedures and equipment as required

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule and batch specifications, control points and processing parameters

recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBEV3007 Operate and monitor a beer maturation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a beer maturation process.

This unit applies to individuals who work in operational roles in a brewery. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a beer maturation process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety, food safety and environmental regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Beverages (BEV)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Confirm maturation requirements according to production requirements 1.2 Confirm clarification requirements, including specifications for any additions and agents 1.3 Confirm materials are available to meet production requirements 1.4 Confirm services as being ready for operation according to workplace procedures and safety and food safety requirements 1.5 Wear appropriate personal protective clothing and equipment, and ensure correct fit
2. Prepare the maturation process for production	2.1 Check equipment to confirm readiness for use according to workplace procedures 2.2 Set the maturation process to meet production requirements 2.3 Carry out pre-start checks according to operator instructions
3. Operate and monitor process and equipment	3.1 Start up, operate and monitor equipment and control points according to safe work procedures 3.2 Confirm system and sub-system outputs meet specification 3.3 Monitor equipment to confirm optimal operations 3.4 Identify, rectify and/or report out-of-specification product, process and equipment performance 3.5 Complete size and product changeovers in accordance with batch instructions 3.6 Record workplace information for the beer maturation process according to workplace procedures
4. Shut down the system	4.1 Shut down the system safely according to operating procedures 4.2 Clean and maintain equipment to meet the workplace cleaning schedule and procedural requirements 4.3 Collect, treat and dispose of or recycle waste generated by both the process and workplace cleaning procedures 4.4 Record workplace information according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record product and processing information on digital and/or paper-based formats
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process Use volumes (ml, L, hL) and weights (mg, g, kg) to describe product quantities

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBEV3007 Operate and monitor a beer maturation process	FBPOPR2016 Operate a beer maturation process	Prerequisite removed Unit title and code updated to better match work task Minor changes to Performance Criteria to clarify intent Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBEV3007 Operate and monitor a beer maturation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated and monitored a beer maturation process to produce at least one batch of beer to meet product specifications, including:

applying safe work practices

applying food safety procedures to work practices

operating equipment and controls to achieve specifications, including:

required temperature

required concentration of finings and other additions

transfers

disposal of sediment and other waste

undertaking corrective action in the event of variation to specification.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of the beer maturation process

relationship between the maturation process, the fermentation process and the filtration process

stages and changes that occur during beer maturation

requirements of maturation

purpose of temperature control and cold storage in the beer maturation process

purpose of protein absorbing agents

purpose of oxygen scavenging agents

purpose of tannin absorbing agents

procedures for vessel transfer

quality characteristics to be achieved

process specifications, procedures and operating parameters

good manufacturing practices (GMP) relevant to work task

significance and methods of monitoring control points within the maturation process

beer maturation equipment and instrumentation components, purpose and operation

common causes of variation, and corrective action required

work health and safety hazards and controls relevant to a beer maturation process

environmental issues and controls for process, including waste handling requirements and procedures

procedures to track traceability of product

cleaning and sanitisation procedures for a beer maturation process

purpose of finings in a beer maturation process

cask maturation process.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a brewery or a workplace environment that accurately represents workplace conditions

resources, equipment and materials:

equipment, materials and services necessary to the maturation process

personal protective clothing and equipment

fermentation tank

additions and agents

supply and flow of materials to and from the process

waste sediment disposal

specifications:

access to workplace information to identify production requirements and beer type for beer maturation process

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

product/beer-type changeover processes

reporting and documentation processes and requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBEV3008 Manufacture roast and ground coffee

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a coffee bean blending, roasting and grinding process.

The unit applies to production workers responsible for the operation and monitoring of a blending, roasting and grinding process and associated equipment in a coffee production environment.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Beverages (BEV)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the blending, roasting and grinding process for operation	1.1 Ensure materials are available to meet production specification 1.2 Identify safety requirements and wear appropriate personal protective equipment 1.3 Identify food safety requirements for the task and product 1.4 Enter processing or operating parameters to meet safety and production requirements 1.5 Carry out pre-start checks according to operator instructions
2. Operate and monitor the blending, roasting and grinding process	2.1 Start and operate the process according to workplace procedures 2.2 Monitor equipment to identify variation in operating conditions 2.3 Adjust equipment operations to meet product specification 2.4 Blend and roast green beans according to product and recipe specifications 2.5 Grind roasted beans to product specifications 2.6 Identify and rectify or report out-of-specification production outcomes 2.7 Maintain the work area according to workplace guidelines, health and safety and food safety requirements 2.8 Maintain workplace records in required format according to workplace procedures
3. Shut down the roasting and grinding process	3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process safely according to operating procedures 3.3 Identify and report maintenance requirements according to workplace procedures 3.4 Clean equipment and dispose of waste in line with environmental requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret textual information to identify relevant and key information from specifications, instructions and operating manuals
Writing	Complete processing records using digital and/or paper-based formats
Numeracy	Recognise and perform basic calculations for handling product and material weights and volumes and for setting processing parameters

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBEV3008 Manufacture roast and ground coffee	FBPBEV2002 Manufacture roast and ground coffee	Unit code updated to match complexity of task Minor changes to Performance Criteria to clarify task Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBEV3008 Manufacture roast and ground coffee

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has blended, roasted and ground at least one batch of coffee beans to meet product specifications, including:

applying food safety procedures to work practices

following safe work procedures

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

steps and purpose of each stage in the roasting and grinding process

basic operating principles of roast and ground coffee equipment, including:

main equipment components

status and purpose of guards

basic principles and operation of roasting and grinding system

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

roasting and grinding flow process, and the effect of outputs on the downstream processes, including:

how each stage of the process affects related stages

how the outputs of this process affect the filling stage

quality characteristics to be achieved by the roasting and grinding process, including:

varieties of green beans

effect of bean characteristics on roasting and grinding processes

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment, and early warning signs of potential problems

inspection or test points (control points) in the roast and ground coffee process, and the related procedures and recording requirements

contamination/cross-contamination and food safety risks associated with the roast and ground coffee process, and related control measures

common causes of product variation, and corrective action required

workplace health and safety hazards and procedures, including the purpose and limitations of protective clothing and equipment relevant to the work process

requirements of different shutdown procedures for the process and workplace production requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste collection and disposal, and handling procedures related to the process

cleaning and sanitisation procedures for roast and coffee grinding equipment and worksite

procedures to record traceability of product and ingredients.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

coffee roasting and grinding equipment and manuals

green coffee beans

suitable water supply

sampling schedules, test procedures and related equipment

equipment for cleaning roasting and coffee grinding equipment

specifications:

work procedures, including safe work practices, food safety, quality and environmental requirements

recipe/batch specifications, control points and processing parameters.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBPG1001 Pack or unpack product manually

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to manually pack or unpack products including food and raw materials.

This unit applies to individuals who work under direct supervision to pack and unpack items into or from primary or secondary (inner or outer) packaging. Products being packed may be fed on a conveyor or be stationary.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottling and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to pack or unpack product	1.1 Read or listen to work instructions from supervisor, and ask for clarification where necessary 1.2 Identify health and safety hazards and food safety hazards, and report to supervisor 1.3 Use appropriate personal protective equipment according to workplace procedures 1.4 Identify packaging requirements according to job specifications 1.5 Check packaging consumables against product type
2. Manually pack or unpack product	2.1 Pack or unpack product to meet customer and order specifications 2.2 Stack product according to required configurations 2.3 Identify unacceptable packaging consumables, product and packed products, and remove and correct, or inform supervisor 2.4 Maintain the work area in a clean and tidy state according to workplace and food safety requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Learning	Recognise and seek guidance to correct simple problems
Writing	Keep track of work activities
Oral communication	Follow instructions to complete a limited set of well-defined tasks Ask simple questions and listen carefully to clarify understanding or seek further information
Numeracy	Keep track of work activities and supply of packaging consumables Measure detergents and cleaning agents

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG1001 Pack or unpack product manually	FBPOPR1001 Pack or unpack product manually	Unit sector code updated Application of unit clarified Minor changes to Performance Criteria Foundation Skills refined Performance Evidence clarified Minor changes to Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBPG1001 Pack or unpack product manually

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has manually packed and/or unpacked at least 10 products, including:

applying food safety procedures to work practices

following safe work procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and function of packaging

quality requirements of packaging components and consumables, the packing process, and the effect of outputs on both the further stages of packaging and storage, and on the final consumer

packaging components and consumables used for each product type

packaging, unpacking and/or wrapping and/or placement procedures for each product type

consequences of incorrect procedures or configuration

specifications for packing/packaging product and related equipment, components and consumables as required, including identifying any special packing/packaging requirements of particular customers

storage and handling requirements of product

contamination/food safety risks associated with manual packing, and related control measures

common causes of variation in both product presented for packing and packing components and consumables, and corrective action required

health and safety hazards and controls, including appropriate materials handling techniques related to the role

services required, and action to take if services are not available.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

relevant materials, packaging components and consumables, and related equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and waste disposal requirements

production schedule and packaging specifications

documentation and recording requirements

relationships:

supervisor.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBPG2006 Operate the bottle capsuling process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate and shut down a range of semi-automated and automated bottling and packaging equipment involved in the bottle capsuling process.

The unit applies to individuals who work under general supervision in bottling and packaging and are responsible for operating and monitoring a bottle capsuling process and associated equipment.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottling and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to operate bottle capsuling equipment	1.1 Confirm work instructions, including identifying potential health and safety in the workplace hazards and controls with supervisor 1.2 Select, fit and use appropriate personal protective equipment 1.3 Ensure that product and dry goods are available to meet bottle capsuling requirements 1.4 Ensure that services are available and ready for operation 1.5 Prepare bottle capsuling equipment and check to confirm readiness for use 1.6 Setup equipment to meet bottle capsuling requirements
2. Operate and monitor the bottle capsuling process	2.1 Start up bottle capsuling equipment according to operating instructions 2.2 Monitor control points to confirm performance is maintained within equipment operation specification 2.3 Ensure bottles are supplied according to requirements 2.4 Monitor bottle capsuling equipment to confirm operating condition 2.5 Identify, rectify and report out-of-specification end product, process and equipment performance according to workplace procedures 2.6 Liaise with operators in other work areas to ensure ongoing bottling process runs efficiently and effectively
3. Shut down the bottle capsuling process	3.1 Shut down bottle capsuling equipment according to operating instructions 3.2 Prepare bottle capsuling equipment for cleaning according to workplace procedures
4. Conduct housekeeping activities	4.1 Carry out cleaning procedures 4.2 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures 4.3 Record workplace information according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret key messages in standard operating procedures
Navigate the world of work	Follow clear instructions within defined level of responsibility Recognise organisational expectations and follows explicit protocols and procedures Seek clarification when required
Get the work done	Respond to routine problems using step by step instruction and procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG2006 Operate the bottle capsuling process	FDFBP2009A Operate the bottle capsuling process	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBPG2006 Operate the bottle capsuling process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely and effectively set up, operated and shut down all items of equipment in the bottle capsuling process on at least one occasion, including:

confirming equipment is ready for operation, including:

cleaning and sanitation processes are completed

capsule magazines, wax disc hoppers and wax pots are operational

any adjacent coding equipment is set up and operational

line controls (conveyors) are operational

line lube is operational and being correctly applied

heat shrink settings are adjusted to suit capsule type

metal-spinner tension is correct for capsule type

equipment is set for correct bottle height

hot melt for wax disc application is operational

bottle feeds are filled with correct screws and stars and accurately aligned

monitoring and adjusting process equipment to achieve required quality outcomes, ensuring:

compressed air pressure is at correct level

supply and quality of bottles to be capsuled

fill heights of bottles to be capsuled

clarity of content in bottles being capsuled

ongoing quality and appearance (shrinkage and fit) of capsule application

ongoing quality of materials used in the process

glue application and supply to wax disc process

taking corrective action in response to typical faults and inconsistencies

liaising with other work areas involved in the packaging process

completing workplace records as required

applying safe work practices and identifying workplace health and safety hazards and controls.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of bottle capsuling equipment

key features of bottle capsuling equipment and components

links to related processes

effect of process stages on end product

quality characteristics and uses of end product

effect of product and materials on process outcomes

emergency and troubleshooting procedures

process specification, procedures and operating parameters

equipment and instrumentation components, purpose and operation

basic operating principles of process control systems where relevant

services required

significance and methods of monitoring control points

common causes of variation and corrective action required

technological advances that include automation, such as use of robots

health and safety in the workplace hazards and controls

routine maintenance requirements

lock-out and tag-out procedures

procedures and responsibility for reporting problems

shutdown and cleaning requirements associated with changeovers and types of shutdown

recording requirements and procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

bottle capsuling equipment

bottle capsuling resources and consumables

tools and equipment for adjusting and maintaining equipment

personal protective equipment

specifications:

work procedures and operating instructions or instructions.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBPG2009 Operate a beverage packaging process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a process for packaging beverages that are in sealed containers such as bottles and cans.

This unit applies to individuals who work under general supervision in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a packaging process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottling and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the packaging process for operation	1.1 Check packaging requirements according to workplace procedures and food safety requirements 1.2 Confirm availability of required materials according to job specifications 1.3 Confirm availability of services according to job specifications 1.4 Wear appropriate personal protective equipment and clothing, and ensure correct fit 1.5 Conduct pre-start checks of packaging equipment, including checking that hygiene and sanitisation standards are met and all safety guards are in place 1.6 Set the packaging process to meet production requirements
2. Operate and monitor equipment	2.1 Start up the packaging process according to workplace procedures and safety requirements 2.2 Monitor equipment and control points to confirm performance is maintained within specification 2.3 Confirm packages meet specifications 2.4 Maintain stock flow to and from packer process within production requirements 2.5 Identify, adjust and/or report out-of-specification product, process and equipment performance
3. Shut down packaging process	3.1 Shut down the system safely according to workplace procedures 3.2 Clean and maintain equipment to meet the cleaning schedule and procedural requirements 3.3 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures 3.4 Record workplace information in the appropriate format according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Understand key requirements of safe work procedures Interpret production requirements
Writing	Record production information using digital and/or paper-based formats
Numeracy	Read and interpret gauges and scales Monitor supply and flow of materials to and from the process

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG2009 Operate a beverage packaging process	FBPOPR2004 Operate a beer packaging process	Unit sector code updated to better match work task Title updated and references to beer removed throughout for broader application Minor change to unit Application Minor changes to Performance Criteria to clarify task Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBPG2009 Operate a beverage packaging process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has set up, operated, adjusted and shut down a beverage packaging process to package at least one batch or production run of packages to meet specifications, including:

following safe work procedures

monitoring supply of product and consumables

clearing routine jams and addressing routine problems.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

relationship between the packaging process, fillers, labellers, other packaging equipment and palletisers, including stages that occur during filling and packaging

requirements of the packaging process and types of packers

effect of packaging on the end product

process specifications, procedures and operating parameters of the beverage packaging process

significance and methods of monitoring control points within the packaging process

packaging equipment and instrumentation components, purpose and operation

typical faults that can occur, and how they can be rectified, including:

glue seals on cartons

incorrect pack shape

materials faults

incomplete shrink wrapping

equipment faults

services faults

services used in the packaging process

health and safety hazards and controls relevant to the packaging process

good manufacturing practices (GMP) relevant to work task

procedures and responsibility for reporting problems

shutdown and cleaning requirements associated with changeovers, and types of shutdowns

waste handling requirements and procedures relevant to the packaging process

recording requirements and procedures, including down time

cleaning procedures for the packaging equipment

procedures to record traceability of product and ingredients.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food or beverage packaging workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

beverage packaging equipment and related services

product to be packaged

packaging consumables

specifications:

work procedures, including advice on safe work practices, food safety and environmental requirements

production schedule and batch instructions, control points and filling parameters

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBPG2010 Operate a case packing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a secondary packaging process used to form trays or boxes, load and position product, and seal the package.

This unit applies to individuals who work under general supervision and in a food processing packing environment. It typically applies to the worker responsible for applying basic operating principles to the operation and monitoring of a case packing process and associated equipment. Case packers may be configured as side loading, wrap around, drop, or pick and place packers.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottling and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the case packing equipment and process for operation	1.1 Confirm work instructions and clarify where required 1.2 Identify health and safety hazards and inform supervisor 1.3 Wear appropriate personal protective equipment (PPE), and ensure correct fit 1.4 Confirm that packaged product and packaging components and consumables are available to meet production and food safety requirements 1.5 Carry out pre-start checks on process and related equipment to confirm readiness for use according to workplace procedures 1.6 Load or position packaging components and consumables according to workplace procedures and safety requirements 1.7 Set parameters to meet safety and packaging requirements
2. Operate and monitor equipment	2.1 Start, operate and monitor the process for variation in operating conditions according to safe work procedures 2.2 Report any variation in equipment operation according to workplace procedures 2.3 Monitor packaging quality and packaging appearance to confirm that specifications are met 2.4 Identify, adjust and report out-of-specification process outcomes according to workplace requirements 2.5 Follow and apply workplace cleaning procedures and environmental requirements
3. Shut down the case packing process	3.1 Identify the appropriate shutdown procedure, and implement safely according to operating procedures 3.2 Identify and report maintenance requirements according to workplace procedures 3.3 Maintain workplace records according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to work task Interpret packing operation requirements
Writing	Record operating, routine maintenance and shutdown information using digital and/or paper-based formats
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG2010 Operate a case packing process	FBPOPR2018 Operate a case packing process	Updated sector code Minor changes to Performance Criteria to clarify task Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBPG2010 Operate a case packing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated a case packing process to produce at least one batch of packing trays or boxes to meet specifications, including:

monitoring control points and conducting inspections, as required, to confirm process remains within specification:

box formation

alignment, placement and quantity of units packed

operation of suction cups

operation of related equipment, including box closers and/or sealers

operation of ink jet coders to confirm correct code and clarity/legibility

following safe work procedures

addressing routine production issues.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of secondary packaging, including the requirements of packaging materials used and coding requirements

basic operating principles of case packing equipment, including main equipment components, status and purpose of guards, purpose and location of electronic eyes and sensors, equipment operating capacities and applications, and services required for operation of case packers used in the workplace

the flow of product to this stage in the packing process, and the effect of outputs on downstream processes

quality characteristics and requirements of outer packaging materials and of the packaged product, including board quality and finished packaged product specifications

methods used to monitor the process, including visual inspection of the process and of the quality of the packaged product

inspection or test points (control points) in the process and the related procedures and recording requirements, and testing gluing or sealing of packages where required

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters, including restart procedures following a crash or jam-up

typical equipment faults and related causes, including signs and symptoms of faulty equipment, and early warning signs of potential problems

common causes of variation, and corrective action required, including the effect of variation in packaging components/consumables on performance

contamination/cross-contamination and food safety hazards and risks associated with this stage in the packaging process, and related control measures

health and safety hazards and controls for operating a case packing process

requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the packaging process, including waste collection and handling procedures related to the process

basic operating principles of process control, where relevant, including the relationship between control panels and systems and the physical equipment

cleaning and sanitisation procedures for case packing equipment

recording requirements for traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food processing packing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

automated case packers and related equipment and services

personal protective equipment

packaging consumables

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements, stock flow systems and production/packaging schedules

information on equipment capacity and operating parameters

specifications, control points and operating parameters

recording requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBPG2011 Operate a fill and seal process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a fill and seal process.

This unit applies to individuals who work under general supervision and in a food processing packing environment. It typically applies to the worker responsible for applying basic operating principles to the operation and monitoring of a filling and sealing process and associated equipment. This is a primary packaging process to fill product into packaging, including bottles, jars, boxes, drums, bladders and pails. It can apply to both aseptic and non-aseptic filling and sealing processes.

This unit should not be delivered in a qualification with FBPBPG3012 Operate and monitor a form, fill and seal process.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottling and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Confirm work instructions and clarify where required 1.2 Identify health and safety hazards and inform supervisor 1.3 Wear appropriate personal protective equipment and ensure correct fit 1.4 Confirm that materials and packaging components and consumables are available to meet food safety and operating requirements 1.5 Identify and confirm equipment is clean and not locked out
2. Prepare the filling and sealing equipment and process for operation	2.1 Fit machine and adjust machine components and related attachments to meet safety and operating requirements 2.2 Acknowledge operating parameters to meet safety and production requirements 2.3 Carry out pre-start checks, adjusting equipment performance according to work health and safety and operating procedures
3. Operate and monitor equipment	3.1 Start, operate and monitor the process for variation in operating conditions 3.2 Monitor packaging quality and ensure seal integrity meets specifications 3.3 Identify, adjust and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.4 Follow and apply workplace cleaning procedures and environmental requirements
4. Shut down the filling and sealing process	4.1 Identify the appropriate shutdown procedure, and implement 4.2 Report maintenance requirements according to workplace procedures 4.3 Maintain workplace records according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to work task Interpret production requirements
Writing	Record data and observations using digital and/or paper-based formats
Oral communication	Ask questions to clarify understanding or seek further information
Numeracy	Monitor and interpret production and process control indicators and data, including weight (g, kg) and/or volume (ml, L) Monitor supply and flow of materials to and from the process

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG2011 Operate a fill and seal process	FBPOPR2021 Operate a fill and seal process	Updated sector code Minor changes to Performance Criteria to clarify task Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBPG2011 Operate a fill and seal process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated a fill and seal process to package one batch of product to specification, including:

monitoring control points and conducting inspections as required to confirm process remains within specification, including:

flow rates

product weights and volumes

fill levels

times and temperatures, including product and sealing temperatures

supply of packaging components/consumables

packaging quality and seal integrity, including testing seal integrity

following safe work procedures

addressing routine processing issues.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of filling and sealing, including the purpose and characteristics required of packaging materials used and the method used to fill and seal product (where methods involve vacuum or map packaging, this includes an understanding of the effect of modified atmosphere on product shelf-life)

product and packaging coding requirements, including product weight

basic operating principles of filling and sealing equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required for operation of filling equipment used in the workplace

the flow of processes supplying the filling and sealing process, and the effect of outputs on downstream processes

quality characteristics and requirements of filling and sealing, including:

quality requirements of product and packaging components/consumables

requirements of filling, including fill levels and weights

requirements of seal formation and integrity, and integrity testing procedures, where required

methods used to monitor the process, including inspecting, measuring and testing

inspection or test points (control points) in the process and the related procedures and recording requirements

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters, including procedures to clear a breach and restart following a crash or jam-up, as appropriate

typical equipment faults and related causes, including signs and symptoms of faulty equipment, and early warning signs of potential problems

common causes of variation, and corrective action required, including the effect of variation in both product and packaging components/consumables on filling and sealing performance, which also includes the effect of temperature variation on the filling process

food safety hazards and risks associated with filling and sealing, and related control measures

health and safety hazards and controls requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the filling and sealing process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

aseptic filling and sealing requirements

cleaning and sanitisation procedures for filling and sealing equipment

recording requirements for traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food processing packing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

filling and sealing equipment and related services

personal protective equipment

materials and packaging components/consumables to be formed and filled

product

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements, stock flow systems and production/packaging schedules

information on equipment capacity and operating parameters

specifications, control points and operating parameters

recording requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBPG2012 Operate a packaging process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a packaging process or sub-system.

This unit applies to individuals who work under general supervision and operate and monitor a packaging process and associated equipment in a processing packaging environment. A packaging process may relate to primary and secondary packaging activities. It typically requires the operation of a series of related items of equipment to achieve the required outcome.

The unit only applies in a processing packaging environment where no other specific packaging unit is available. It should not be delivered in a qualification that includes another specific packaging unit.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and environmental regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottling and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Interpret work instructions and clarify where required 1.2 Identify health and safety hazards and inform supervisor 1.3 Wear appropriate personal protective equipment (PPE) and ensure correct fit 1.4 Confirm that packaging components and consumables, materials and items to be packaged are available to meet operating requirements 1.5 Identify and confirm equipment is clean and not locked out
2. Prepare the equipment and process for operation	2.1 Fit and adjust machine components and related attachments 2.2 Confirm operating parameters to meet safety and production requirements 2.3 Load or position materials, product and packaging components and consumables according to safety and operating requirements 2.4 Check and adjust equipment performance according to operating and job requirements 2.5 Carry out pre-start checks according to operator instructions
3. Operate and monitor the process	3.1 Start, operate and monitor the process for variation in operating conditions according to safe work procedures 3.2 Monitor the process to confirm that specifications are met 3.3 Identify, adjust and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.4 Follow and apply workplace cleaning procedures and environmental requirements
4. Shut down the process	4.1 Identify the appropriate shutdown procedure 4.2 Shut the process down safely according to operating procedures 4.3 Report maintenance requirements according to workplace procedures 4.4 Maintain workplace records according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to work task Interpret production requirements
Writing	Record processing data using digital and/or paper-based formats
Oral communication	Ask questions to clarify understanding or seek further information
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG2012 Operate a packaging process	FBPOPR2023 Operate a packaging process	Unit sector code updated Minor changes to Performance Criteria to clarify task Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBPG2012 Operate a packaging process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated a packaging process to package at least one batch of products to specification, including:

starting, operating, monitoring and adjusting packaging equipment to achieve required outcomes, including:

packaging components/consumables and/or product

monitoring control points as required to confirm process remains within specification

following safe work procedures

addressing routine processing issues.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the packaging process, including:

the purpose and characteristics required of packaging materials used

the principles of the packaging process used (where methods involve vacuum or map packaging, this includes an understanding of the effect of modified atmosphere on product shelf-life)

product and packaging coding requirements and related legal requirements, including product weight

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

the flow of processes supplying the packaging process, and the effect of outputs on downstream processes

quality characteristics required of the packaging process, including seal integrity requirements

effect of variation in inputs, including packaging components/consumables, materials and/or services, on process performance

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters, including restart procedures following a crash or jam-up

typical equipment faults and related causes, including signs and symptoms of faulty equipment, and early warning signs of potential problems

methods used to monitor the packaging process, including visual inspecting, and measuring and testing as required by the process

inspection or test points (control points) in the process and the related procedures and recording requirements (including weights, codes, placement, glue temperatures, alignment and appearance, configuration and seal integrity)

contamination/cross-contamination and safety risks related to stages in the packaging process, and related control measures

common causes of variation, and corrective action required

health and safety hazards and controls relevant to the packaging process

requirements of different shutdowns as appropriate to the packaging process, including:

emergency and routine shutdowns and procedures to follow in the event of a power outage

conducting basic equipment referencing where required

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitisation procedures for packaging equipment

recording requirements for traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a packaging workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

packaging equipment and related services

personal protective equipment

materials to be packaged, and packaging components/consumables

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, quality and environmental requirements

information on equipment capacity and operating parameters

specifications, control points and operating parameters

recording requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBPG3008 Operate an automated carton packing process

Modification History

Release	Comments
Release 1	This version released with Food, Beverage and Pharmaceutical Training Package Version 4.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate and shut down an automated carton packing process using a range of complex equipment, including a case packing machine, divider inserter, case sealer, conveyers and other quality control equipment.

The unit applies to individuals who work under broad direction in a packaging environment and are responsible for operating and monitoring a carton packing process, including safety compliance, production changeovers, consumables, cleaning and solving problems that arise with the process. Operators are responsible for solving problems that arise with machinery and reporting unresolved problems to technical specialists.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottling and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for packing	1.1 Check work order to determine number and type of cartons, and other packing consumables required 1.2 Select, fit correctly and use required personal protective equipment 1.3 Check machinery maintenance charts and rectify or report any items that require maintenance 1.4 Check and set machine format to meet the requirements of products and cartons specified in work order 1.5 Check all machine safety equipment is operational 1.6 Confirm quality inspection systems and equipment are correctly fitted and functional 1.7 Confirm serviceability of conveyors and reset all counters
2. Operate and monitor the carton packing process	2.1 Carry out test run and adjust as required to meet packing specifications 2.2 Ensure supply of consumables for packaging process 2.3 Carry out quality checks on sample cartons and complete records according to workplace requirements 2.4 Apply problem-solving principles and techniques to identify and rectify machine faults according to workplace procedures 2.5 Clean up spillages and breakages according to workplace procedures 2.6 Ensure quantity, process efficiency and quality specifications are met 2.7 Report major process problems and products that do not meet specifications 2.8 Handover carton packing process to another team member when required
3. Change over packing run	3.1 Prepare equipment and consumables for upcoming product change 3.2 Check and record product counters to ensure an accurate changeover 3.3 Coordinate team members to assist with changeover 3.4 Apply isolation measures according to workplace requirements 3.5 Empty machine of product and complete required changeover, and confirm parts, sensors, rails and stoppers have been adjusted and set 3.6 Complete end-of-run carton packing records and reports 3.7 Remove and store unused consumables and equipment parts not required after changeover 3.8 Conduct test run and make adjustments as required
4. Shut down the carton packing process	4.1 Empty machinery and equipment of packaged products 4.2 Shut down machinery according to workplace procedures 4.3 Remove and store unused packing materials 4.4 Complete carton packing records and reports 4.5 Clean and maintain packing machinery and equipment 4.6 Dispose of waste according to workplace and environmental procedures 4.7 Report issues requiring maintenance by technicians

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret technical text and symbols in machinery operations manuals
Writing	Complete quality reports using correct terminology
Numeracy	Estimate and calculate quantity, weight and rate related to operating a packing line
Oral communication	Use industry terminology to communicate with team members

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG3008 Operate an automated carton packing process	Not applicable	The unit has been created to address an industry requirement	Newly created

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBPG3008 Operate an automated carton packing process

Modification History

Release	Comments
Release 1	This version released with Food, Beverage and Pharmaceutical Training Package Version 4.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has independently set up, operated, and shut down two automated packing processes for different work orders. Each process must use a conveyor fed automatic case packing machine packing at least 12,000 containers per hour, and include at least two of the following:

divider inserter

case sealer

check weigher or other quality inspection device

conveyer controls.

The processes must package at least two of the following carton types:

4-pack

6-pack

12-pack

18-pack

24-pack

30-pack.

For each process, the individual must have safely and efficiently performed the following:

identified, rectified and/or reported machinery faults, including:

defective tulip heads

carton divider problems

glue application system problems

reset machinery that is creating products that do not meet specifications

accurately and effectively handed over a packing process to another team member

communicated effectively with a supervisor and at least one of the following:

maintenance team member

laboratory or quality assurance team member

bottling and packaging team member

logistics team member

accurately completed workplace production records.

The individual must also complete a packing run changeover that requires a complete machine changeover, including the picking head and centring frame, according to workplace safety and time requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

product knowledge related to the containers to be packaged as stipulated in the performance evidence, including:

size, weight and volume

client or receiver requirements or specifications

operating principles of machinery and equipment, including:

conveyor fed automatic case packing machine capable of packing at least 12,000 containers per hour

divider inserter

case sealer

check weigher

conveyer controls

features and functions of machinery and equipment, including:

manufacturer and workplace instructions for safe operation

control panels and ancillary controls

operating capacities, efficiencies and applications

location and purpose of guards, rails and sensors

feedback instrumentation

services required, including compressed air, electricity and water

cleaning and maintenance requirements

machinery and equipment checks, including:

pre-start checks, including emergency stop checks

lock-out and tag-out procedures, including return to service after isolation

the interrelationships between the bottling, carton packing and palletising

product and process changeover procedures and responsibilities

quality control requirements, processes and actions, including:

packing order specifications

requirements of containers, variation in containers and the packing process

methods used to check quality

common causes of carton packing quality issues and corrective action required, including removal of out-of-specification containers and cartons

planned sampling and testing associated with process monitoring and control

responding to machinery alerts and notifications

recording of results

isolating samples for testing

product identification and traceability requirements, including:

client or receiver requirements or specifications

carton coding

health and safety hazards and controls, including awareness of the limitations of personal protective clothing and equipment relevant to the work process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the carton packing process, including:

rework and reuse of products

waste processing

manual handling procedures related to the packing process.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

an industrial carton packaging plant

resources, equipment and materials:

the equipment stipulated in the performance evidence

packaging cartons and inserts

the containers to be packaged stipulated in the performance evidence

packaging consumables, including glue and ink

specifications:

two packing work orders stipulated in the performance evidence

workplace procedures for an automatic packing process and the machinery and equipment stipulated in the performance evidence

relationships:

supervisor and others stipulated in the performance evidence.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBPG3009 Operate an automated palletising process

Modification History

Release	Comments
Release 1	This version released with Food, Beverage and Pharmaceutical Training Package Version 4.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate and shut down an automated palletising process using complex equipment, including an automated pallet wrapper.

The unit applies to individuals who work under broad direction in a packaging and/or palletising environment and are responsible for operating and monitoring a carton palletising process, including safety compliance, production changeovers, consumables, cleaning and solving problems that arise with the process. Operators are responsible for solving problems that arise with machines and reporting unresolved problems to technical specialists.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottle and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for palletising	1.1 Check work order to determine the pallet type, layer format and any other required information 1.2 Select, fit correctly and use required personal protective equipment 1.3 Check machinery maintenance charts and rectify or report any items that require maintenance 1.4 Check and set machine format to meet the palletising requirements specified in work order 1.5 Check all machine safety equipment is operational 1.6 Confirm pallet reference applicator is operational 1.7 Confirm serviceability of conveyors, and reset all product counters and glue application device 1.8 Confirm pallets and other packaging consumables required for the run
2. Palletise cartons	2.1 Carry out test run and adjust as required to meet palletising specifications, including carton orientation, stacking and stretch wrap tension 2.2 Ensure supply of consumables for palletising process 2.3 Carry out quality checks on sample pallets and complete records according to workplace requirements 2.4 Apply problem-solving principles and techniques to identify and rectify machine faults according to workplace procedures 2.5 Restack pallets and clean up spillages according to safety procedures 2.6 Monitor palletising process to ensure process efficiency and quality specifications are met, including correct pallet identification labels 2.7 Report major process problems and products that do not meet specifications 2.8 Handover palletising process to another team member when required
3. Change over palletising run	3.1 Prepare equipment and consumables for upcoming changeover 3.2 Check and record product counters to ensure an accurate changeover 3.3 Apply isolation measures according to workplace requirements 3.4 Empty machine of product and complete required changeover, and confirm parts, sensors, rails and stoppers have been adjusted and set 3.5 Remove and store unused consumables and equipment parts not required after changeover 3.6 Conduct test run and make adjustments as required
4. Shut down palletising process	4.1 Empty machinery and equipment of product 4.2 Shut down machinery and equipment according to workplace procedures 4.3 Remove and store unused materials 4.4 Complete carton palletising records and reports 4.5 Clean and maintain palletising equipment 4.6 Dispose of waste according to workplace and environmental procedures 4.7 Report issues requiring maintenance by technicians

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret technical text and symbols in machinery operations manuals
Writing	Complete maintenance reports using correct terminology
Oral communication	Use open and closed questions to obtain and confirm information from team members

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG3009 Operate an automated palletising process	Not applicable	The unit has been created to address an industry requirement	Newly created

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBPG3009 Operate an automated palletising process

Modification History

Release	Comments
Release 1	This version released with Food, Beverage and Pharmaceutical Training Package Version 4.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has independently set up, operated, and shut down two complete palletising processes for different work orders, using automatic palletising machines, including a pallet wrapper. One process must palletise 12-pack cartons and the other 6-pack cartons, that are configured differently.

Each process must complete at least 20 pallets per hour during a three-hour shift. Each pallet must have at least three carton layers, and be correctly configured, stacked and stretch wrapped using an automated pallet wrapper.

For each of the palletising work orders, the individual must have safely and efficiently performed the following:

confirmed the product and palletising requirements and set up all the equipment and machinery, including individual pallet configuration requirements

operated, monitored and shut down the palletising process, equipment and machinery

correctly labelled each pallet for end users to track the date and location of production

used sample checks to identify quality issues

identified, rectified and/or reported machinery faults, including:

blockages caused by damaged pallets

cartons not correctly orientated

pallets not stopping in the correct position

carriage or pusher not making the end position

excessive stretch wrap and slip sheet breakage causing sensor faults

machinery settings resulting in incorrect palletising

accurately and effectively handed over a palletising process to another team member

accurately completed workplace production records

communicated effectively with a supervisor and at least one of the following:

maintenance team member

laboratory or quality assurance team member

bottling and packaging team member

logistics team member.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

product knowledge related to the containers to be palletised as stipulated in the performance evidence, including:

size, weight and volume

client or receiver requirements or specifications

regulatory requirements

operating principles of machinery and equipment, including:

conveyor fed automatic palletising machine

automated stretch wrapper

pallet tag applicators

carton orientation devices

features and functions of machinery and equipment, including:

manufacturer and workplace instructions for safe operation

control panel and ancillary devices

operating capacities, efficiencies and applications

location and purpose of guards, rails and sensors

feedback instrumentation

services required and action to take if services are not available

cleaning requirements

machinery and equipment checks, including:

pre-start checks, including emergency stop checks

lock-out and tag-out procedures, including return to service after isolation

consumables including slip sheets, interlayers, hot melt glue and stretch film

the interrelationships between bottling, carton packing, palletising and end of line dispatch processes

product and process changeover procedures and responsibilities

quality control requirements, processes and actions, including:

palletising order specifications

pallets for domestic and export use

methods used to check quality

common causes of palletising quality and corrective action required, including removal of out-of-specification pallets

planned sampling and testing associated with palletising process monitoring and control

responding to machinery alerts and notifications

recording of results

isolating non-conforming pallets

product identification and traceability requirements, including:

workplace requirements

client or receiver requirements or specifications

pallet identification/tagging requirements

health and safety hazards and controls, including awareness of the limitations of protective clothing and equipment relevant to the work process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the palletising process, including:

rework and reuse of products

waste processing

materials and manual handling procedures related to the palletising process.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

an industrial packaging and/or palletising plant

resources, equipment and materials:

automated palletising equipment, including an automated wrapper

pallets and packaging consumables, including glue, slip sheets, interlayers, pallets and stretch wrap

specifications:

two palletising work orders as stipulated in the performance evidence

workplace procedures for operating an automatic palletising process, machinery and equipment

relationships:

supervisor and others stipulated in the performance evidence

timeframes:

as stipulated in the performance evidence.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBPG3010 Operate and monitor a carbonated beverage filling process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a filling process for a carbonated beverage, including carbonated water, juice and beer.

This unit applies to individuals who are responsible for operating and monitoring a beverage filling process and associated services in a beverage processing environment.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottling and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for filling	1.1 Identify and confirm beverage carbonation and filling requirements 1.2 Confirm availability of required product, containers and services to meet filling requirements 1.3 Identify health, safety and food safety hazards, and control risks associated with carbonation and filling 1.4 Wear appropriate personal protective equipment and clothing, and ensure correct fit 1.5 Maintain the work area to comply with good manufacturing practices (GMP)
2. Carbonate beverage in preparation for filling	2.1 Carry out pre-start checks of equipment and product 2.2 Start up equipment and carbonate product to specification 2.3 Add additional ingredients as required, and record for traceability 2.4 Monitor levels of carbon dioxide and dissolved oxygen 2.5 Monitor equipment to identify any variation in operation, and adjust to ensure optimal performance 2.6 Sample beverage to ensure product specifications are met
3. Operate and monitor filling	3.1 Carry out pre-start checks of filling equipment and product 3.2 Check containers against production order and container specifications 3.3 Start equipment and fill containers to specification 3.4 Maintain stock flow to and from filler process within production requirements 3.5 Monitor fill levels and container seals to ensure product meets specification 3.6 Monitor equipment to identify any variation in operation, and adjust to ensure optimal performance 3.7 Pasteurise product as required of product specification
4. Shut down equipment and conduct housekeeping	4.1 Shut down equipment according to safe work procedures 4.2 Clean and maintain equipment to meet cleaning schedules and procedural requirements 4.3 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures 4.4 Record filling activity to meet workplace and regulatory requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret directions for the safe operation of equipment Operate equipment using digital interface
Writing	Record product and processing information using digital and/or paper-based formats
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process Measure volume of product (mL, L)

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG3010 Operate and monitor a carbonated beverage filling process	FBPOPR2005 Operate a beer filling process	Unit title and code updated to better match complexity of work task References to beer removed for broader application Element on carbonation added Minor changes to Performance Criteria to clarify task Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Not equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBPG3010 Operate and monitor a carbonated beverage filling process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has set up, operated, adjusted and shut down a filling process for at least one batch of carbonated beverage, including:

applying food safety procedures to work practices

following safe work procedures

clearing routine jams and rectifying routine problems.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

relationship between the filling process, production and packaging operations

requirements of the filling process specific to product

requirements of pre-start checks, including:

inspecting equipment condition to identify any signs of wear

selecting appropriate settings and/or related parameters

cancelling isolation or lock-outs

confirming that equipment is clean and correctly configured for processing requirements

positioning sensors and controls correctly

ensuring any scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

types of fillers used

typical faults that occur and how they can be rectified, including:

flow rates/quantity

broken or faulty containers

contaminated product

equipment faults

services faults

common microbiological, physical, chemical and allergen hazards related to the foods handled in the work area, including the types of hazards likely to occur, the conditions under which they occur, possible consequences, and control methods to prevent occurrence

aseptic filling and sealing requirements

contamination/cross-contamination and food safety risks associated with the filling process, and related control measures

quality characteristics to be identified, including levels of dissolved oxygen and carbon dioxide

process specifications, procedures and operating parameters

significance and methods of monitoring control points within the beverage filling process

equipment and instrumentation used for filling

services used in the filling process

common causes of variation, and corrective action required

good manufacturing practices (GMP) relevant to work task

workplace procedures and responsibility for reporting problems

shutdown and cleaning requirements associated with changeovers, and types of shutdowns

waste handling requirements and procedures relevant to the filling process

recording requirements and procedures, including down time

environmental issues and controls relevant to the filling and sealing process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitisation procedures for filling process

traceability requirements.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food or beverage processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

filling equipment and services

product to be filled

containers

cleaning equipment and materials

specifications:

work procedures, including advice on safe work practices, food safety and environmental requirements

production schedule, batch instructions, control points and filling parameters

sampling and testing schedules

documentation and recording requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBPG3011 Operate and monitor a high speed wrapping process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, monitor, adjust and shut down a primary packaging process using high speed wrapping equipment to enclose product in a sealed, airtight film or cello package.

This unit typically applies to the worker responsible for applying basic operating principles to the operation and monitoring of a high speed wrapping process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottling and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Confirm work instructions and clarify where required 1.2 Identify health and safety hazards and address risks 1.3 Wear appropriate personal protective equipment and ensure correct fit 1.4 Confirm that materials and packaging components and consumables are available to meet food safety and production requirements 1.5 Identify and confirm equipment is clean, according to food safety guidelines, and not locked out
2. Prepare the wrapping equipment and process for operation	2.1 Carry out pre-start checks on process and related equipment to confirm readiness for use 2.2 Load and position packaging components and consumables according to operating procedures 2.3 Set parameters to meet safety and packaging requirements
3. Operate and monitor equipment	3.1 Start, operate and monitor the process for variation in operating conditions 3.2 Monitor packaging to ensure correct content, weights, pack alignment and codes, and seal integrity meets specifications 3.3 Identify, adjust and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.4 Follow and apply workplace cleaning procedures and dispose of waste following environmental requirements
4. Shut down the wrapping process	4.1 Identify the appropriate shutdown procedure, and implement 4.2 Report maintenance requirements according to workplace procedures 4.3 Maintain workplace records according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to work task Interpret production requirements
Writing	Record processing data using digital and/or paper-based formats
Numeracy	Monitor and interpret production and process control indicators and data, including weight (g, kg) Monitor supply and flow of materials to and from the process

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG3011 Operate and monitor a high speed wrapping process	FBPOPR2022 Operate a high speed wrapping process	Updated unit code and title Minor changes to Performance Criteria to clarify task Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBPG3011 Operate and monitor a high speed wrapping process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated a high speed wrapping process on at least one occasion, including:

monitoring control points and conducting inspections as required to confirm process remains within specification, including:

product alignment

product weights

packaging quality

packaging and product alignment

seal integrity, including testing packaging integrity

codes, correct content and clarity/legibility

following safe work procedures

taking corrective action in response to typical faults and inconsistencies, including misaligned seals.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of wrapping, including the properties and requirements of packaging materials used, coding requirements and product weight

basic operating principles of wrapping equipment, including:

main equipment components (conveyors and related guides and alignment adjustments)

purpose and location of electronic eyes and sensors

status and purpose of guards

equipment operating capacities and applications, and services required for operation of wrapping equipment used in the workplace

the flow of product to the wrapping process, and the effect of outputs on downstream processes

good manufacturing practices (GMP) relevant to work task

quality characteristics and requirements of product to be wrapped, wrapping materials and the final wrapped product

methods used to monitor the process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment, and early warning signs of potential problems

common causes of variation, and corrective action required, including the effect of variation in both product and packaging components/consumables on performance

contamination/cross-contamination and food safety hazards and risks associated with the wrapping process, and related control measures

health and safety hazards and controls relevant to the high speed wrapping process

requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the filling and wrapping process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitisation procedures for high speed wrapping equipment

recording requirements for traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food processing packing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

high speed wrapping machine and related equipment and services

personal protective equipment

materials to be wrapped, cello/film and other packaging components/consumables

packaging documentation

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements, stock flow systems and production/packaging schedules

information on equipment capacity and operating parameters

specifications, control points and operating parameters

recording requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBPG3012 Operate and monitor a form, fill and seal process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, monitor, adjust and shut down a form, fill and seal process.

This unit applies to individuals responsible for applying basic operating principles to the operation and monitoring of a forming, filling and sealing process and associated equipment. It can apply to both aseptic and non-aseptic form and fill processes.

This unit should not be delivered in a qualification with FBPBPG2011 Operate a fill and seal process.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottling and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Confirm work instructions and clarify where required 1.2 Identify health and safety hazards and address risks 1.3 Wear appropriate personal protective equipment and ensure correct fit 1.4 Confirm that materials and packaging components and consumables are available to meet operating and food safety requirements 1.5 Identify and confirm equipment is clean, according to food safety guidelines, and not locked out
2. Prepare the forming, filling and sealing equipment and process for operation	2.1 Fit and adjust machine components and related attachments to meet safety and operating requirements 2.2 Confirm operating parameters to meet safety and production requirements 2.3 Carry out pre-start checks, adjusting equipment performance according to operating procedures
3. Operate and monitor equipment	3.1 Start, operate and monitor the process for variation in operating conditions according to safe work procedures 3.2 Monitor process to ensure fill levels are within specification 3.3 Monitor packaging quality and ensure seal integrity meets specifications 3.4 Identify, adjust and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.5 Follow and apply workplace cleaning procedures and dispose of waste following environmental requirements
4. Shut down the forming, filling and sealing process	4.1 Identify the appropriate shutdown procedure, and implement 4.2 Report routine maintenance requirements according to workplace procedures 4.3 Maintain workplace records according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to work task Interpret production requirements
Writing	Record data and observations using digital and/or paper-based formats
Numeracy	Monitor and interpret production and process control indicators and data, including weight (g, kg) and/or volume (ml, L) Monitor supply and flow of materials to and from the process

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG3012 Operate and monitor a form, fill and seal process	FBPOPR2020 Operate a form, fill and seal process	Updated unit code and title Minor changes to Performance Criteria to clarify task Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBPG3012 Operate and monitor a form, fill and seal process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated a form, fill and seal process to process at least one batch of goods to specification, including:

monitoring control points and conducting inspections as required to confirm process remains within specification, including:

formation of container/packaging

flow rates

product weights and volumes

fill levels

temperature, including product and sealing temperatures

supply of packaging components/consumables

packaging quality and seal integrity, including testing packaging integrity

following safe work procedures

taking corrective action in response to typical faults and inconsistencies, including incorrect fill levels and misaligned seals.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of forming, filling and sealing, including:

the purpose and characteristics required of packaging materials used

the methods used to form packaging, fill and seal product (where methods involve vacuum or map packaging, this includes an understanding of the effect of modified atmosphere on product shelf-life)

product and packaging coding requirements, including product weight

basic operating principles of forming, filling and sealing equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required for operation of form, fill and seal equipment used in the workplace

the flow of processes supplying the forming, filling and sealing process, and the effect of process output on downstream processes

good manufacturing practices (GMP) relevant to work task

quality characteristics and requirements of forming, filling and sealing, including:

quality requirements of product and packaging components/consumables

requirements of packaging forming stage, and filling, including fill levels and weights

requirements of seal formation and integrity, and integrity testing procedures, where required

methods used to monitor the process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination/cross-contamination and food safety risks associated with the form, fill and seal process, and related control measures

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters, including restart procedures following a crash or jam-up

typical equipment faults and related causes, including signs and symptoms of faulty equipment, and early warning signs of potential problems

common causes of variation, and corrective action required, including the effect of variation in both product characteristics and packaging components/consumables on forming, filling and sealing performance

food safety hazards and risks associated with forming, filling and sealing, and related control measures

health and safety hazards and controls relevant to the form, fill and seal process

requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the forming, filling and sealing process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

aseptic container preparation/forming, filling and sealing requirements

cleaning and sanitisation procedures for form, fill and seal equipment

recording requirements for traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food processing packing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

forming, filling and sealing equipment and related services

personal protective equipment

materials and packaging components/consumables to be formed, filled and sealed

product

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements, stock flow systems, production/packaging schedules

information on equipment capacity and operating parameters

specifications, control points and operating parameters

recording requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBPG4001 Manage bottling and packaging processes

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Application

This unit of competency describes the skills and knowledge required to oversee the set-up and operation of a manual or semi-automated bottling and packaging process.

This unit applies to workers who have responsibility for overseeing the bottling and packaging of production of beverages and the quality assurance requirements associated with those products.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottling and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for bottling and packaging	1.1 Confirm bottling and packaging specifications for product 1.2 Confirm labelling requirements for product 1.3 Ensure that product and materials are available to meet production requirements 1.4 Ensure that services and staff are available and ready for operation 1.5 Ensure hazards and risks associated with bottling and packaging are managed 1.6 Ensure equipment is prepared and checked to meet bottling and packaging requirements
2. Oversee operation and monitor manual bottling and packaging processes	2.1 Ensure bottling and packaging equipment is started up safely 2.2 Monitor control points to confirm performance is maintained within specification 2.3 Ensure that bottling and packaging output meets specification and quality requirements 2.4 Monitor equipment to confirm operating condition 2.5 Identify and rectify out-of-specification product, process and equipment performance
3. Oversee shutdown and housekeeping activities	3.1 Ensure equipment is shut down according to workplace procedures 3.2 Ensure cleaning and maintenance procedures are carried out 3.3 Ensure bottling and packaging activity is recorded in line with organisational requirements 3.4 Record bottling and packaging activity in accordance with workplace procedures 3.5 Order stock to replenish supplies

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Navigate the world of work	Instruct others and demonstrate work requirements where required
Get the work done	Respond to routine problems methodically

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG4001 Manage bottling and packaging processes	Not applicable	New unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBPG4001 Manage bottling and packaging processes

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has managed bottling and packaging processes for two different products, including:

confirming services and staff are ready for operation

confirming equipment is made ready for operation, including:

hygiene and sanitation standards have been met

adjusting air pressure

checking conveyor speed

adjusting heights and widths to accommodate specific product and material specifications

completing a test run

flow of line lube and water

realigning diverters and turners to ensure flow is as instructed

cartons, bottles and labels meet specifications

confirming equipment is monitored and adjusted to achieve required quality outcomes, ensuring:

bottle cleanliness and draining effectiveness

dryness of bottles

glue supply

strength of carton seals

shrinkage or fit of capsules

stacking and stacking patterns meet specifications

bottle counters are re-set at the start of each product

stencils applied are clear and legible

bottle contents levels meet specification

ongoing quality of materials used

ongoing appearance of applications

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

bottling and packaging requirements and specifications for product

stages and changes required for equipment operation, specific to product

quality characteristics and uses of end product and output

materials preparation requirements and effect of variation on the equipment operation

emergency and troubleshooting procedures, including failure of services

process specification, procedures and operating parameters

equipment and instrumentation components, purpose and operation

significance and method of monitoring control points within the equipment operation

common causes of variation and corrective action required

hazards and controls, including manual handling

shutdown and cleaning requirements associated with changeovers and types of shutdown

routine maintenance requirements

recording requirements and procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

product to be bottled and packaged

bottling and packaging equipment

bottling and packaging resources and consumables

tools and equipment for adjusting and maintaining equipment

relationships:

relevant personnel.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBPG4002 Manage filling and packaging of fermented beverages

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Application

This unit of competency describes the skills and knowledge required to oversee the set-up and operation of a manual filling and packaging process of fermented and carbonated beverages, such as beer or kombucha, into cans, bottles or kegs.

This unit applies to those workers who have responsibility for overseeing the filling and packaging of beverages and the quality assurance requirements associated with that process.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottling and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for filling and packaging	1.1 Identify hazards and manage risks associated with filling and packaging 1.2 Confirm filling and packaging specifications for product 1.3 Confirm type of containers to be filled 1.4 Confirm labelling requirements for product 1.5 Ensure that product, containers and labels are available to meet production requirements 1.6 Ensure that services and staff are available and ready for operation 1.7 Ensure equipment is cleaned, sanitised, prepared and checked to meet filling and packaging requirements 1.8 Complete records to meet company and regulatory requirements
2. Carbonate beverage for bottling or canning	2.1 Carry out pre-start checks of equipment and product 2.2 Carbonate product to specification 2.3 Add additional ingredients as required, and record for traceability 2.4 Monitor levels of dissolved oxygen 2.5 Monitor equipment to identify any variation in operation, and rectify 2.6 Sample beverage to ensure product specifications are being met 2.7 Adjust equipment parameters as necessary to ensure product meets specifications
3. Monitor filling, labelling and packaging processes	3.1 Carry out pre-start checks of filling equipment 3.2 Ensure enough containers and consumables are prepared for quantity to be packaged 3.3 Monitor control points to confirm performance is maintained within specification 3.4 Ensure that filling levels of containers meet specification 3.5 Ensure container seals or seams meet specification 3.6 Ensure quality parameters are in specification 3.7 Pasteurise product 3.8 Apply labels, batch codes and best before data to containers 3.9 Monitor equipment to confirm operating condition 3.10 Identify out-of-specification product, process and equipment performance and address or rectify where applicable 3.11 Record batch information for record keeping in accordance with workplace procedures
4. Oversee shutdown and housekeeping activities	4.1 Ensure equipment is shut down according to workplace procedures 4.2 Ensure cleaning and maintenance procedures are carried out 4.3 Ensure bottling and packaging activity is recorded in line with organisational requirements 4.4 Order stock to replenish supplies

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Numeracy	Perform calculations to determine alcohol by volume (ABV), to establish the volume of containers, and to determine pasteurisation units and CO2 levels in product Check filling tolerances of container, in line with Australian Taxation Office (ATO) guidelines Measure volume using ATO accepted methods
Navigate the world of work	Instruct others and demonstrate work requirements where required
Get the work done	Investigate and respond to routine problems methodically

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG4002 Manage filling and packaging of fermented beverages	Not applicable	New unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBPG4002 Manage filling and packaging of fermented beverages

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has managed filling and packaging processes for two different containers from the following list:

cans

bottles

kegs.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

bottling and packaging requirements and specifications for product

safe manual handling practices

stages and changes required for equipment operation, specific to product

quality characteristics and uses of end product and output

classifications for beverages

materials preparation requirements and effect of variation on the equipment operation

emergency and troubleshooting procedures, including failure of services

process specification, procedures and operating parameters

equipment and instrumentation components, purpose and operation

significance and method of monitoring control points within the equipment operation

common causes of variation and corrective action required

hazards and controls, including manual handling and working with heat and steam

routine maintenance requirements

methods for carbonating fermented beverages

reasons why fermented beverages need to be away from light and oxygen

temperatures for pasteurisation

methods and reasons for pasteurising fermented beverages

shelf life of pasteurised beverages

labelling, filling and packaging requirements as determined by Australian Taxation Office (ATO), Food Standards Code, trade weights and measures

recording keeping for ATO excise requirements, including bright beer register and a packed product register.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

stored product to be filled and packaged

filling and packaging equipment

filling and packaging resources and consumables

tools and equipment for adjusting and maintaining equipment

relationships:

relevant personnel.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBPG4003 Coordinate wine operations packaging processes

Modification History

Release	Comments
Release 1	This version released with Food, Beverage and Pharmaceutical Training Package Version 4.0.

Application

This unit of competency describes the skills and knowledge required to coordinate work teams to set up, operate, hand over and shut down wine operation packaging processes, including de-palletising, filling, labelling carton erecting, carton packing, coding and palletising.

The unit applies to individuals who work in an industrial packaging plant and are responsible for coordinating several work teams in wine operations packaging processes. They take responsibility for their own work and the outcomes of others and apply high level planning and problem-solving skills. The processes may also include soft pack filling and storage of palletised wine.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottling and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to coordinate a packaging shift	1.1 Confirm handover information from previous shift 1.2 Check work orders and requirements for shift 1.3 Determine machinery and equipment preparation work required for the shift 1.4 Confirm capacity of equipment and consumables for required volumes 1.5 Identify and prioritise work tasks and allocate team responsibilities 1.6 Schedule team member rest and meal breaks according to workplace requirements and environmental conditions 1.7 Coordinate equipment checks and set-up, ensuring safety equipment is operational 1.8 Coordinate supply of consumables
2. Monitor the packaging process	2.1 Oversee handover or start-up of packaging processes 2.2 Check workplace health and safety, housekeeping and staff welfare 2.3 Apply approved problem-solving principles and techniques to identify and rectify product, process, machine, equipment and operator faults 2.4 Ensure quantity, productivity and quality specifications are met 2.5 Report and isolate any outcomes that do not meet specifications, and major process problems 2.6 Report maintenance issues to machinery and equipment technicians 2.7 Communicate with packaging process team members and other team leaders about information that impacts on their work 2.8 Ensure accurate completion of records
3. Coordinate product changeover	3.1 Ensure packaging run of current product is complete 3.2 Coordinate cleaning and sanitising of machinery and equipment according to workplace requirements 3.3 Ensure equipment and consumables are ready for upcoming product 3.4 Oversee start-up of packaging processes for new product 3.5 Ensure completion of changeover records
4. Coordinate shutdown of the packaging processes	4.1 Ensure final packaging run is complete 4.2 Coordinate cleaning of machinery and equipment 4.3 Advise machine technicians that machinery and equipment are ready for maintenance 4.4 Ensure disposal of waste according to workplace and environmental procedures 4.5 Ensure accurate completion of shutdown records

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret technical text and symbols in machinery operations manuals and procedures
Writing	Complete quality reports using correct terminology
Numeracy	Estimate and calculate volumes in litres Estimate and calculate quantity, time and ratio Measure and calculate flow rates, including volume per hour
Oral communication	Use active listening skills when gathering information from others Give clear instructions using industry terminology

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG4003 Coordinate wine operations packaging processes	Not applicable	The unit has been created to address an industry requirement	Newly created

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBPG4003 Coordinate wine operations packaging processes

Modification History

Release	Comments
Release 1	This version released with Food, Beverage and Pharmaceutical Training Package Version 4.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has independently coordinated the safe and efficient set-up, operation, handover and shutdown of two packaging runs for two different products over two separate shifts. Each shift is to be at least three hours, have its own work order, and include:

at least four of the following processes and related equipment:

de-palletising

filling

carton erecting

carton packing

palletising

labelling

coding.

For each shift, the individual must have:

ensured sufficient supply of consumables to complete the packaging run

ensured finished product meets required specifications

coordinated at least four packaging operations workers, including scheduling start and finish times, meal and rest breaks

communicated with filling and packaging team members, and at least two of the following:

maintenance team member

laboratory or quality assurance team member

logistics team member

supervisor

addressed quality issues and anomalies caused by equipment failure and operator error

addressed team members’ health and safety requirements, including:

correct fit and use of personal protective equipment

correct use of machinery guards, including lock-out and isolation

compliance with vehicle and pedestrian traffic control

monitored timely and accurate completion of workplace records, including:

packaging notes

productivity reports

machinery and equipment logs

workplace safety reports

effectively coordinated the changeover of two packaging runs according to workplace time requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

packaging work orders and production schedules

operating principles of machinery and equipment, including:

de-palletiser

bottle or other container fillers

carton erecter

carton packer

palletiser

delivery tanks

labeller

coder

inert gas related equipment, including bulk and small cylinders, regulators, valves and pipes

features and functions of machinery and equipment, including:

manufacturer and workplace instructions for safe operation

control panels and ancillary controls, including manual operations mode

operating capacities, efficiencies and applications

congestion points and other limiting factors

location and purpose of guards, rails and sensors

knowledge of maintenance required and action to take if maintenance services are not available

cleaning requirements

routine and non-routine machine and equipment faults, and process for rectification

services, including electricity, water, compressed air and inert gases

vessel cooling and heating systems and equipment

machinery and equipment checks, including:

pre-start checks, including emergency stop checks

lock-out and tag-out

return to service after isolation

consumables, including:

bottles

bottle closures

pallet dividers

cartons

carton dividers

glue

labels

pallets

water

inert gases, including nitrogen and carbon dioxide

cleaning products

typical problems related to consumables, including label glue bleed, label roll tension, packaging colour variations, carton folds and die cuts, damaged bottles and dirty bottles

staff welfare, including:

working conditions, including temperature, vibration, noise and dust

rostering, breaks, rest and fatigue management

product and process quality indicators, including:

alcohol

temperature

oxidation

packaging quality control requirements, processes and actions, including:

product specifications

methods used to check quality

common causes of packaging process quality issues and corrective action required

planned sampling and testing associated with process monitoring and control

responding to machinery alerts and notifications

recording of results

records and reporting requirements, including:

quality

productivity

handover

health and safety

process information, including wine tracking

product knowledge related to the product being packaged, including:

wine variety

volume

client or receiver requirements or specifications

food safety regulatory requirements

the interrelationships between packaging processes and cellar operations processes

product/process changeover procedures and responsibilities

product identification and traceability requirements, including:

workplace requirements

client or receiver requirements or specifications

work health and safety hazards and controls, including:

awareness of the limitations of controls

personal protective equipment

hazardous substances, including cleaning products and gases

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including:

rework and reuse of products

water use and recycling

waste processing

materials and manual handling procedures related to packaging processes.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

an industrial packaging plant

resources, equipment and materials:

the machinery and equipment stipulated in the performance evidence

packing consumables

specifications:

two work orders for different packaging runs

workplace procedures for packaging processes, machinery and equipment stipulated in the performance evidence

relationships:

team members and other workers stipulated in the performance evidence.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBSH201 Participate in wild harvesting of native plants for food processing

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 8.0.

Application

This unit of competency describes the skills and knowledge required to gather and harvest native plants for processing as Australian bush food. Native plants may include fruit, nuts, leaves and/or seed.

The unit applies to individuals who work with Aboriginal and/or Torres Strait Islander people to gather, forage, harvest and prepare local native plants for processing and commercial sale.

Legislation, regulations, and by-laws relating to the collection and removal of plant materials from public and private land apply. Users are advised to check with the local, relevant authority.

Pre-requisite Unit

Nil

Unit Sector

Bush Foods (BSH)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify local native plants to be harvested	1.1 Investigate main types and traditional uses of native plants 1.2 Identify scientific and local Aboriginal and/or Torres Strait Islander plant name 1.3 Consult with local Aboriginal and/or Torres Strait Islander people to ensure cultural protocols are followed
2. Harvest required plants	2.1 Confirm season and location have been considered and plants are suitable for harvest 2.2 Prepare harvesting equipment according to supervisor instruction 2.3 Follow workplace processes for safely harvesting plants 2.4 Collect identified plants using appropriate method 2.5 Remove any foreign material and clean plants in preparation for storage 2.6 Dispose of waste according to supervisor instruction
3. Prepare and store harvested plants	3.1 Confirm plants have been inspected for disease or pests with supervisor 3.2 Ensure plants are labelled according to supervisor's instruction 3.3 Package plants following relevant food safety standards

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Writing	Document labels and record information
Oral communication	Use culturally appropriate language

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBSH201 Participate in wild harvesting of native plants for food processing	Not applicable	The unit has been created to address a skill or task required by industry that is not covered by an existing unit	Newly created

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBSH201 Participate in wild harvesting of native plants for food processing

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 8.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has on at least one occasion:

followed supervisor instructions for harvesting plants

worked in partnership with local Aboriginal and/or Torres Strait Islander people

followed Aboriginal and/or Torres Strait Islander cultural protocols

Identified at least three Australian native food products and their traditional and cultural uses relevant to workplace

selected and used relevant equipment for harvesting of plants

harvested plants according to season and location

separated plants from waste materials

labelled and documented harvested plants

stored plants according to workplace processes

packaged food to relevant food safety standards.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the importance of ensuring free, prior and informed consent from local Aboriginal and/or Torres Strait Islander people prior to harvesting native plants

climate and seasonal changes for harvesting location

traditional and cultural uses of plants for food, botanicals and medicines

plants which may become toxic at certain times of the year or in certain locations

safe use of harvesting equipment

basic legislative requirements relevant to harvesting plants from public and private land, including:

relevant commonwealth, state or territory laws

licensing requirements

key requirements of state/territory food safety legislation, relevant to workplace

principles for plant collection related to work instruction, including:

processes for the safe collection, treatment and storage of plants

environmental requirements in relation to waste disposal

methods to separate plants from waste materials

viruses and/or pests which may affect plants

labelling plants and the need for accurate recording

plant treatments and storage requirements for collected species.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

skills must be demonstrated on Country and/or within an Aboriginal and/or Torres Strait Islander Community or an environment that accurately represents these conditions

• resources, equipment and materials:

tools and equipment specific to the plant type and location

Commonwealth, state or territory legislation

• specifications:

workplace instructions relevant to collection of plants

• relationships:

supervisor

local Community Elders and/or Custodians.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards. In addition, the following specific assessor requirements apply to this unit:

assessment must be undertaken by an assessor who is:

an Aboriginal and/or Torres Strait Islander Elder and/or Custodian

or:

accompanied by, and in communication with, an Aboriginal and/or Torres Strait Islander person who is a recognised member of the community with experience and knowledge of local native plants.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL3019 Prepare and apply complex additions and finings

Modification History

Release	Comments
Release 1	This version released with Food, Beverage and Pharmaceutical Training Package Version 4.0.

Application

This unit of competency describes the skills and knowledge required to receive, test, store, prepare, add and follow up the application of complex additions and finings in wine making processes.

The unit applies to cellar hands who work under broad direction in a cellar operations environment and are responsible for all of the processes related to the application of complex additions and finings in various stages of wine making, including vintage, clarification and filtration. They take responsibility for their own work, have limited responsibility for the outcomes of other workers and solve problems related to cellar operations processes.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Receive and process raw materials	1.1 Check incoming materials against documentation and place in storage area 1.2 Select, fit correctly and use required personal protective equipment 1.3 Take material samples for testing according to laboratory procedures 1.4 Transport materials to dry goods store after clearance from quality controller
2. Prepare to make additions and finings	2.1 Read work order and verify calculations for required addition or fining 2.2 Select, fit and use required personal protective equipment for contact with additions and finings 2.3 Select and prepare vessel required to collect and mix raw materials according to product batch specifications 2.4 Confirm weighing equipment is calibrated according to workplace tolerances 2.5 Select, obtain and weigh raw materials according work order requirements
3. Mix materials to create additions and finings	3.1 Determine mixing methodology and equipment for specified addition or fining 3.2 Mix raw materials to create the specified addition or fining according to manufacturer instructions and workplace procedures 3.3 Allow mixture to develop to required state
4. Apply additions and finings to juice or wine	4.1 Prepare juice or wine mixing equipment according to predetermined integrating method 4.2 Add addition or fining to juice or wine according to required method 4.3 Agitate juice or wine to fully integrate addition or fining 4.4 Complete addition and fining workplace records, including batch numbers
5. Complete additions and finings	5.1 Dismantle, clean and store equipment safely 5.2 Dispose of or recycle waste according to workplace and environmental procedures 5.3 Collect and transfer samples of wine or juice for analysis by laboratory

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret technical text and symbols on raw material information sheets and work orders
Writing	Complete workplace records using correct terminology and format
Numeracy	Estimate and calculate quantity, weight, volume and ratio Interpret readings of gauges and scales Use fractions, decimals, proportions and percentages to measure materials and record data Use weight (g, kg, T) and volume (ml, L, ML, KL, HL) to describe product quantities

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the individual, accessibility of the item, and local industry and regional contexts) are included.

Additions must include five of the following:	ammonium bisulfite caramel ascorbic acid/erythorbic acid diammonium phosphate (DAP) grape concentrate hydrogen peroxide malic acid malolactic bacteria potassium sorbate sulphur dioxide products tannin tartaric acid yeast yeast nurtients
Finings must include three of the following:	activated carbon bentonite casien copper sulphate enzymes egg white gelatine isinglass polypvinylpolyppyrrolidone (PVPP)
Application method must include three of the following:	pour in or drip over the top pump in over the top pump in through tank valve venturi via pump via doorway
Integrating methods must include three of the following:	gas rummaging in place agitation manual mixing pumping over submergible mixing valve to valve

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL3019 Prepare and apply complex additions and finings	Not applicable	The unit has been created to address an industry requirement	Newly created

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL3019 Prepare and apply complex additions and finings

Modification History

Release	Comments
Release 1	This version released with Food, Beverage and Pharmaceutical Training Package Version 4.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has independently prepared, mixed and applied eight different additions and finings to juice or wine according to addition and fining work orders, including:

used one of the following additions:

yeast

malolactic bacteria

used at least four of the following additions:

ammonium bisulfite

caramel

ascorbic acid/erythorbic acid

diammonium phosphate (DAP)

grape concentrate

hydrogen peroxide

malic acid

malolactic bacteria

potassium sorbate

sulphur dioxide products

tannin

tartaric acid

yeast

yeast nutrients

used at least three of the following finings:

activated carbon

bentonite

copper sulphate

enzymes

gelatine

polyvinylpolypyrrolidone (PVPP)

egg white

isinglass

casien.

In doing so, the individual must have:

used at least three of the following media:

cold water

warm water

juice

wine

used at least two of the following vessels and devices:

scales and other measuring equipment

barrel

bucket

mixing tub

manual agitator

mechanical agitator

wine tank

used at least three of the following application methods:

pour or drip in over the top

pump in over the top

pump in through tank valve

via doorway

venturi via pump

used at least two of the following integration methods:

gas rummaging

in place agitation

manual mixing

pumping over

submergible mixing

valve to valve

completed accurate and timely records of additions and finings applied according to workplace requirements, including:

juice or wine identification

addition or fining identification

date, time and operator

quantity of material added by weight or volume.

After each addition and fining has been applied to a batch of juice or wine, the individual must have:

collected, labelled and transferred a sample to a laboratory for analysis or tasting, using at least two of the following methods:

over the top

sample tap or valve

in line sample during transfer.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the physical properties, functions and benefits of wine additions, including:

ammonium bisulfite

ascorbic acid/erythorbic acid

caramel

hydrogen peroxide

grape concentrate

malic acid

malolactic bacteria

potassium sorbate

sulphur dioxide products

tannin

tartaric acid

yeast

yeast nutrients

the physical properties, functions and benefits of wine fining agents, including:

activated carbon

bentonite

casien

cream of tartar

copper sulphate

egg white

enzymes

gelatine

isinglass

polyvinylpolypyrrolidone (PVPP)

quality process and indicators related to the storage, mixing and application of additions and finings, including:

quarantine and testing of raw materials, including batch codes

sampling and testing of juice or wine prior to and after the application of additions and finings

contamination risks and controls associated with the preparation and application of additions and finings

requirements for vegan and allergen control, including label integrity requirements

weights and measures for additions and finings, including:

calibration of scales

units of measurement, including grams, kilograms, tonnes, millilitres, litres, hectolitres and kilolitres

mixing media used to prepare additions and finings used in wine making, including:

cold water

warm water

juice

wine

mixing vessels and devices used to prepare additions and finings used in wine making, including:

barrel

bucket

mixing tub

manual agitator

mechanical agitator

application methods for applying additions and finings to wine, including:

pour in over the top

pump in over the top

tank to tank transfer

valve to valve

venturi

equipment and methods for integrating additions and finings with wine or juice, including:

gas rummaging

in place mixing

manual mixing

submergible mixing

pumping over

valve to valve

record keeping requirements for additions and finings in wine making, including:

juice or wine identification

addition or fining identification

date, time and operator

quantity of material added by weight or volume

principles and methods for collection of wine samples for laboratory analysis, including:

over the top

sample tap

in line sample during transfer

cross-contamination

containers used

labelling

effects of time

workplace health and safety hazards and controls, including:

awareness of the limitations of controls

personal protective equipment

entering and working in confined spaces

hazardous substances, including additions and finings, cleaning products and gases

environmental issues and controls relevant to the storage, mixing and application of additions and finings, including:

rework and reuse of products

water use and recycling

waste processing

energy usage

materials and manual handling procedures related to the preparation, mixing and application of additions and finings.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a commercial winery

resources, equipment and materials:

the vessels, machinery and equipment stipulated in the performance evidence

the juice or wine stipulated in the performance evidence

the additions and finings stipulated in the performance evidence

specifications:

addition and fining work orders stipulated in the performance evidence

workplace procedures for preparation and application of the additions, finings, equipment and machinery stipulated in the performance evidence.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL4001 Coordinate wine operations vintage processes

Modification History

Release	Comments
Release 1	This version released with Food, Beverage and Pharmaceutical Training Package Version 4.0.

Application

This unit of competency describes the skills and knowledge required to coordinate work teams to set up, operate, hand over and shut down vintage wine operation processes, including crushing, must draining, pressing and fermentation.

The unit applies to individuals who work in a commercial winery and are responsible for coordinating several work teams in vintage wine operations processes to produce red or white wine. They take responsibility for their own work and the outcomes of others, and apply high level planning and problem-solving skills.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to coordinate a vintage processes shift	1.1 Confirm handover information from previous shift 1.2 Check work orders and other processing requirements for shift 1.3 Determine equipment preparation work required for the shift 1.4 Confirm capacity of equipment and vessels for estimated volumes 1.5 Identify and prioritise work tasks and allocate team responsibilities 1.6 Schedule team member rest and meal breaks according to workplace requirements and environmental conditions 1.7 Coordinate equipment checks and set-up, and ensure safety equipment is operational 1.8 Coordinate supply of consumables
2. Monitor vintage production processes	2.1 Oversee handover or start-up of production processes 2.2 Check workplace health and safety, housekeeping and staff welfare 2.3 Apply approved problem-solving principles and techniques to identify and rectify product, process, machine, equipment and operator faults 2.4 Ensure quantity, productivity and quality specifications are met 2.5 Report any outcomes that do not meet specifications, and major process problems 2.6 Report maintenance issues to machinery and equipment technicians 2.7 Communicate with vintage process team members and relevant team leaders about information that impacts on their work 2.8 Ensure accurate completion of records
3. Coordinate product changeover	3.1 Ensure current batch is complete, including push through 3.2 Coordinate cleaning and sanitising of machinery, equipment and vessels according to workplace requirements 3.3 Prepare equipment and consumables for upcoming batch 3.4 Oversee start-up of new batch 3.5 Ensure completion of changeover records
4. Coordinate shutdown of the vintage processes	4.1 Ensure current batch is complete, including push through 4.2 Coordinate cleaning of machinery, equipment and vessels 4.3 Ensure isolation of equipment and machinery according to workplace requirements 4.4 Advise technicians that machinery and equipment are ready for maintenance 4.5 Ensure disposal of waste according to workplace and environmental procedures 4.6 Ensure accurate completion of shutdown records

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret technical text and symbols in machinery operations manuals and procedures
Writing	Complete quality reports using correct terminology
Numeracy	Estimate and calculate known and expected volumes in litres, hectolitres and kilolitres Estimate and calculate quantity, weight, time and ratio Measure and calculate flow rates, including volume per hour
Oral communication	Use open and closed questions to gather information from other teams Give clear instructions using industry terminology

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL4001 Coordinate wine operations vintage processes	Not applicable	The unit has been created to address an industry requirement	Newly created

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL4001 Coordinate wine operations vintage processes

Modification History

Release	Comments
Release 1	This version released with Food, Beverage and Pharmaceutical Training Package Version 4.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has independently coordinated the safe and efficient set-up, operation, handover and shutdown of two shifts of vintage wine operations processes. Each shift must be at least eight hours, have its own work order, and include at least two of the following processes:

crushing

must draining

pressing

fermentation.

For each shift, the individual must have:

coordinated at least two cellar operators, including scheduling start and finish times, meal and rest breaks

coordinated use of at least three of the following:

de-stemmer crusher

press (either bag or continuous)

juice separation vessels and equipment

receival tanks

fermentation vessels

communicated with at least two cellar operations workers and at least two of the following:

vineyard worker

grape receival worker

wine maker

cellar operations manager

maintenance team member

laboratory team member

addressed quality issues and anomalies caused by equipment failure and operator error

addressed team members’ health and safety requirements, including:

correct fit and use of personal protective equipment

correct use of machinery guards, including lock-out and isolation

compliance with workplace procedures for entry and work in confined spaces, including authorisation

compliance with vehicle and pedestrian traffic control requirements

monitored timely and accurate completion of workplace records, including:

production notes, including additions to products

machinery and equipment logs

workplace safety reports

effectively coordinated a batch changeover according to workplace time requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

production work orders and production schedules

general operating principles of machinery and equipment, including:

crushers

mixers

juice separation equipment

fermentation vessels

presses

pumps

features and functions of machinery and equipment used for the two processes selected in the performance evidence, including:

manufacturer and workplace instructions for safe operation

control panels and ancillary controls, including manual operations mode

operating capacities, efficiencies and applications

location and purpose of guards, rails and sensors

knowledge of maintenance services required and action to take if services are not available

cleaning requirements

routine and non-routine machine and equipment faults, and process for rectification

utility services, including electricity, water, compressed air and inert gases

heat exchanging systems and equipment

machinery and equipment processing capacity, including:

staging areas

crusher capacity

press capacity

constraints and other limiting factors

forklifts and other materials handling equipment

equipment and vessels, including:

volume

processing capacity

openings, doors and seals

valves and process flow

line check authorisations and procedures

machinery and equipment checks, including:

pre-start checks, including emergency stop checks

lock-out and tag-out

return to service after isolation

consumables, including:

cleaning products

gas supplies

wine making consumables

typical problems related to consumables, including insufficient supplies, preparation, quality and identification

staff welfare, including:

working conditions, including temperature, vibration, noise and dust

rostering, breaks, rest and fatigue management

product and process quality indicators, including:

baume

pH and acid, sulphur dioxide

temperature

oxidation

quality control requirements, processes and actions, including:

production and processing order specifications

methods used to check quality

causes of vintage operations process quality issues and corrective action required, including over-additions, product loss, time constraints and dilution

planned sampling and testing associated with process monitoring and control

responding to machinery alerts and notifications

recording of results

isolating samples for testing

records and reporting requirements, including:

quality

productivity

handover

health and safety

batch status

application of push through processes, including:

water

gas

pigging

wine or juice

machinery and equipment maintenance, including:

repairs

lubrication

dismantling and cleaning

product knowledge related to the batch being processed, including:

fruit variety

size and volume

client or receiver requirements or specifications

regulatory requirements

the interrelationships between the crushing, draining and pressing, and subsequent wine operations processes

product and process changeover procedures and responsibilities

product batch identification and traceability requirements, including:

workplace requirements

client or receiver requirements or specifications

batch records

work health and safety hazards and controls, including awareness of the limitations of protective clothing and equipment relevant to the work process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to vintage processes, including:

rework and reuse of products

water use and recycling

waste processing

energy usage

manual handling procedures related to vintage processes.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a commercial winery

resources, equipment and materials:

the machinery and equipment stipulated in the performance evidence

specifications:

two work orders as stipulated in the performance evidence

workplace procedures for vintage processes, machinery and equipment stipulated in the performance evidence

relationships:

team members and others as stipulated in the performance evidence.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL4002 Coordinate wine operations clarification processes

Modification History

Release	Comments
Release 1	This version released with Food, Beverage and Pharmaceutical Training Package Version 4.0.

Application

This unit of competency describes the skills and knowledge required to coordinate work teams to set up, operate, hand over and shut down clarification wine operation processes, including centrifugation flotation and cold settling.

The unit applies to individuals who work in a commercial winery and are responsible for coordinating several work teams in clarification wine operations processes to produce red or white wine. They take responsibility for their own work and the outcomes of others, and apply high level planning and problem-solving skills. The processes may also include rotary drum filtration (RDV).

All work must be carried out to comply with workplace procedures, according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to coordinate a clarification shift	1.1 Confirm handover information from previous shift 1.2 Check work orders and other processing requirements for shift 1.3 Determine equipment preparation work required for the shift 1.4 Confirm capacity of equipment and vessels for estimated volumes 1.5 Identify and prioritise work tasks and allocate team responsibilities 1.6 Schedule team member rest and meal breaks according to workplace requirements and environmental conditions 1.7 Coordinate equipment checks and set-up, and ensure safety equipment is operational 1.8 Coordinate supply of consumables
2. Monitor clarification processes	2.1 Oversee handover or start-up of clarification processes 2.2 Check workplace health and safety, housekeeping and staff welfare 2.3 Apply approved problem-solving principles and techniques to identify and rectify product, process, machine, equipment and operator faults 2.4 Ensure quantity, productivity and quality specifications are met 2.5 Report any outcomes that do not meet specifications, and major process problems 2.6 Report maintenance issues to machinery and equipment technicians 2.7 Communicate with clarification process team members and other team leaders about information that impacts on their work 2.8 Ensure accurate completion of records
3. Coordinate product changeover	3.1 Ensure current batch is complete, including push through 3.2 Coordinate cleaning and sanitising of machinery, equipment and vessels according to workplace requirements 3.3 Prepare equipment and consumables for upcoming batch 3.4 Oversee start-up of new batch 3.5 Ensure completion of changeover records
4. Coordinate shutdown of the clarification processes	4.1 Ensure current batch is complete, including push through 4.2 Coordinate cleaning of machinery, equipment and vessels 4.3 Advise technicians that machinery and equipment are ready for maintenance 4.4 Ensure isolation of equipment and machinery according to workplace requirements 4.5 Ensure disposal of waste according to workplace and environmental procedures 4.6 Ensure accurate completion of shutdown records

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret technical text and symbols in machinery operations manuals and procedures
Writing	Complete quality reports using accurate industry terminology
Numeracy	Estimate and calculate known and expected volumes in litres, hectolitres and kilolitres Estimate and calculate quantity, weight, time and ratio Measure and calculate flow rates, including volume per hour
Oral communication	Use open and closed questions to gather information from team members Give clear instructions using industry terminology

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL4002 Coordinate wine operations clarification processes	Not applicable	The unit has been created to address an industry requirement	Newly created

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL4002 Coordinate wine operations clarification processes

Modification History

Release	Comments
Release 1	This version released with Food, Beverage and Pharmaceutical Training Package Version 4.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has independently coordinated the safe and efficient set-up, operation, handover and shutdown of two complete shifts of wine clarification processes. Each shift must be a minimum of eight hours. The individual must coordinate the clarification of at least two different batches of juice or wine, according to work orders.

For each shift, the individual must have:

coordinated at least two of the following processes:

centrifuging

flotation

racking after cold settling

rotary vacuum

coordinated at least three of the following:

centrifuge equipment

flotation equipment

racking and cold settling equipment

pumps

rotary vacuum drum

storage tanks

controlled the product temperature to meet wine making specifications

communicated with at least two cellar operations workers and with at least two of the following:

wine maker

cellar operations manager

maintenance team member

laboratory team member.

For each shift, the individual must have:

coordinated at least two cellar operations workers, including scheduling start and finish times, meal and rest breaks

addressed quality issues and anomalies caused by equipment failure and operator error

addressed team members’ health and safety requirements, including:

correct fit and use of personal protective equipment

correct use of machinery guards, including lock-out and isolation

compliance with vehicle and pedestrian traffic control

monitored timely and accurate completion of workplace records, including:

production notes, including additions to products

machinery and equipment logs

workplace safety reports

effectively coordinated a batch changeover according to workplace time requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

work orders and production schedules

general operating principles of machinery and equipment, including:

centrifuge

continuous or batch flotation equipment

rotary vacuum drum

receival tanks

pumps

inert gas related equipment, including bulk and small cylinders, regulators, valves and pipes

features and functions of machinery and equipment used for the two processes selected in the performance evidence, including:

manufacturer and workplace instructions for safe operation

control panels and ancillary controls, including manual operations mode

operating capacities, efficiencies and applications

constraints and other limiting factors

location and purpose of guards, rails and sensors

knowledge of maintenance required and action to take if maintenance services are not available

cleaning requirements

routine and non-routine machine and equipment faults, and process rectification

utility services, including electricity, water, compressed air and inert gases

heat exchanging systems and equipment

equipment and vessels, including:

volume

processing capacity

openings, doors and seals

valves and process flow

line check authorisations and procedures

machinery and equipment checks, including:

pre-start checks, including emergency stop checks

lock-out and tag-out

return to service after isolation

consumables, including:

cleaning products

water and gas supplies

filtration media

flotation aids

typical problems related to consumables, including insufficient supplies, preparation, quality and identification

staff welfare, including:

working conditions, including temperature, vibration, noise and dust

rostering, breaks, rest and fatigue management

product and process quality indicators, including:

temperature

oxidation

pectin

solids

nephelometric turbidity units (NTU) clarification

quality control requirements, processes and actions, including:

production and processing order specifications

methods used to check quality

common causes of clarification process quality issues, and corrective action required

planned sampling and testing associated with process monitoring and control

responding to machinery alerts and notifications

recording of results

records and reporting requirements, including:

quality

productivity

handover

health and safety

process information, including wine tracking

application of push through processes, including:

water

gas

wine or juice

product knowledge related to the batch being processed, including:

batch

volume

wine making and food safety regulatory requirements

the interrelationships between clarification processes and previous and subsequent wine making operations processes

product and process changeover procedures and responsibilities

product batch identification and traceability requirements, including:

workplace requirements

batch records

workplace health and safety hazards and controls, including:

awareness of the limitations of controls

personal protective equipment

entering and working in confined spaces, including training and authorisation

hazardous substances, including additions and finings, cleaning products and gases

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the clarification process, including:

rework and reuse of products

water use and recycling

waste processing

energy usage

materials and manual handling procedures related to clarification processes.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a commercial winery

resources, equipment and materials:

the machinery and equipment stipulated in the performance evidence

the juice or wine stipulated in the performance evidence

specifications:

two work orders as stipulated in the performance evidence

workplace procedures for operating clarification processes, machinery and equipment stipulated in the performance evidence

relationships:

team members and others stipulated in the performance evidence.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL4003 Coordinate wine operations filtration processes

Modification History

Release	Comments
Release 1	This version released with Food, Beverage and Pharmaceutical Training Package Version 4.0.

Application

This unit of competency describes the skills and knowledge required to coordinate work teams to set up, operate, hand over and shut down filtration wine operation processes.

The unit applies to individuals who work in a commercial winery and are responsible for coordinating several work teams in filtration wine operations processes to produce red or white wine. They take responsibility for their own work and the outcomes of others, and apply high level planning and problem-solving skills.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to coordinate a filtration shift	1.1 Confirm handover information from previous shift 1.2 Check work orders and other processing requirements for shift 1.3 Determine equipment preparation work required for the shift 1.4 Confirm capacity of equipment and vessels for required volumes 1.5 Identify and prioritise work tasks and allocate team responsibilities 1.6 Schedule team member rest and meal breaks according to workplace requirement and environmental conditions 1.7 Coordinate equipment checks and set-up, and ensure safety equipment is operational 1.8 Ensure integrity testing on filters is carried out to meet required parameters 1.9 Coordinate supply of consumables
2. Monitor the filtration production	2.1 Oversee handover or start-up of production processes 2.2 Check workplace health and safety, housekeeping and staff welfare 2.3 Apply approved problem-solving principles and techniques to identify and rectify product, process, machine, equipment and operator faults 2.4 Ensure quantity, productivity and quality specifications are met 2.5 Ensure flow rates and differential pressures meet production requirements, and determine when filters are compromised 2.6 Report any outcomes that do not meet specifications, and major process problems 2.7 Report maintenance issues to machinery and equipment technicians 2.8 Communicate with filtration process team members and other team leaders about information that impacts on their work 2.9 Ensure accurate completion of records
3. Coordinate product changeover	3.1 Ensure current batch is complete, including push through 3.2 Coordinate cleaning and sanitising of machinery, equipment and vessels according to workplace requirements 3.3 Prepare equipment and consumables for upcoming batch 3.4 Oversee start-up of new batch 3.5 Coordinate completion of changeover records
4. Coordinate shutdown of the filtration processes	4.1 Ensure current batch is complete, including push through 4.2 Coordinate cleaning of machinery, equipment and vessels 4.3 Ensure filter change-outs are completed when filter media are expired 4.4 Advise machine technicians that machinery and equipment are ready for maintenance 4.5 Ensure disposal of waste according to workplace and environmental procedures 4.6 Ensure accurate completion of shutdown records

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret technical text and symbols in machinery operations manuals and procedures
Writing	Complete quality reports using correct terminology
Numeracy	Estimate and calculate known and expected volumes in litres, hectolitres and kilolitres Estimate and calculate quantity and time Measure and calculate flow rates, including volume per hour
Oral communication	Use open and closed questions to gather information from team members Give clear instructions using industry terminology

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL4003 Coordinate wine operations filtration processes	Not applicable	The unit has been created to address an indsutry requirement	Newly created

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL4003 Coordinate wine operations filtration processes

Modification History

Release	Comments
Release 1	This version released with Food, Beverage and Pharmaceutical Training Package Version 4.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has independently coordinated the safe and efficient set-up, operation, handover and shutdown of two complete shifts of wine filtration processes. Each shift must be a minimum of eight hours. The individual must coordinate the filtration of at least two different batches of juice or wine, according to work orders.

For each shift, the individual must have:

coordinated at least two of the following:

cross flow

earth

lenticular or pad

reverse osmosis

membrane

checked filtration performance parameters, including the specified integrity testing

controlled product specifications, including:

temperature

carbon dioxide

dissolved oxygen

nephelometric turbidity units (NTU)

communicated with at least two cellar operations workers and with at least two of the following:

wine maker

cellar operations manager

maintenance team member

laboratory team member.

For each shift, the individual must have:

coordinated at least two cellar operations workers, including scheduling start and finish times, meal and rest breaks

addressed quality issues and anomalies caused by equipment failure and operator error

addressed team members’ health and safety requirements, including:

correct fit and use of personal protective equipment

machinery lock-out and isolation

compliance with vehicle and pedestrian traffic control

monitored timely and accurate completion of workplace records, including:

production notes, including additions to products

machinery and equipment logs

workplace safety reports

effectively coordinated a batch changeover according to workplace time requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

work orders and production schedules

general operating principles of machinery and equipment, including:

cross flow filter equipment

earth filter equipment

membrane filter, including lenticular cartridge

reverse osmosis machine

inert gas related equipment, including bulk and small cylinders, regulators, valves and pipes

features and functions of machinery and equipment used for the two processes selected in the performance evidence, including:

manufacturer and workplace instructions for safe operation

control panels and ancillary controls, including manual operations mode

operating capacities, efficiencies and applications

constraints and other limiting factors

location and purpose of sensors

knowledge of maintenance required and action to take if maintenance services are not available

cleaning requirements

filter change-out, integrity testing of filters, filter parameters and actions required to rectify

flow rates and differential pressures, and actions to take when filters are compromised

routine and non-routine machine and equipment faults, and process for rectification

utility services, including electricity, water, compressed air and inert gases

heat exchanging systems and equipment

equipment and vessels, including:

volume

processing capacity

openings, doors and seals

valves and process flow

pressure testing

line check authorisations and procedures

machinery and equipment checks, including:

pre-start checks, including emergency stop checks

lock-out and tag-out

return to service after isolation

consumables, including:

cleaning products

water and gas supplies

filtration media

typical problems related to consumables, including insufficient supplies, preparation, quality and identification

staff welfare, including:

working conditions, including temperature, vibration, noise and dust

rostering, breaks, rest and fatigue management

product and process quality indicators, including:

temperature

oxidation

filtration performance parameters, including:

differential pressures

flow rates

integrity

NTU and solids

micro

filtration quality control requirements, processes and actions, including:

production and processing order specifications

methods used to check quality

turbidity and equipment used to measure turbidity in NTU

common causes of filtration process quality issues, and corrective action required

planned sampling and testing associated with process monitoring and control

responding to machinery alerts and notifications

recording of results

records and reporting requirements, including:

quality

productivity

handover

health and safety

process information, including wine tracking

application of push through processes, including:

water

gas

wine or juice

product knowledge related to the batch being processed, including:

fruit variety

volume

client or receiver requirements or specifications

the interrelationships between filtration processes and bottling, general cellar and packaging processes

product and process changeover procedures and responsibilities

product batch identification and traceability requirements, including:

workplace requirements

client or receiver requirements or specifications

batch records

work health and safety hazards and controls, including:

awareness of the limitations of controls

protective clothing and equipment

hazardous substances, including stored pressure, additions and finings, cleaning products and gases

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to filtration process, including:

rework and reuse of products

water use and recycling

waste processing

energy usage

materials and manual handling procedures related to filtration processes.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a commercial winery

resources, equipment and materials:

machinery and equipment stipulated in the performance evidence

juice or wine stipulated in the performance evidence

specifications:

two work orders as stipulated in the performance evidence

workplace procedures for operating filtration processes, machinery and equipment stipulated in the performance evidence

relationships:

team members and others stipulated in the performance evidence.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL4004 Coordinate wine operations general cellar processes

Modification History

Release	Comments
Release 1	This version released with Food, Beverage and Pharmaceutical Training Package Version 4.0.

Application

This unit of competency describes the skills and knowledge required to coordinate work teams to set up, operate, handover and shut down general cellar operations processes, including fermentation, additions and finings, preparing wine cultures, performing heat exchange, inert gas handling and transfer of juice and wine.

The unit applies to individuals who work in a commercial winery and are responsible for coordinating several work teams in general cellar operations processes to produce red or white wine. They take responsibility for their own work and the outcomes of others and apply high level planning and problem-solving skills. The processes may include the production of sparkling and fortified wines.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to coordinate a general cellar operations shift	1.1 Confirm handover information from previous shift 1.2 Check work orders and other processing requirements for shift 1.3 Determine equipment preparation work required for the shift 1.4 Confirm capacity of equipment and vessels for required volumes 1.5 Identify and prioritise work tasks and allocate team responsibilities 1.6 Schedule team member rest and meal breaks according to workplace requirement and environmental conditions 1.7 Coordinate equipment checks and set up, including safety equipment is operational 1.8 Coordinate supply of consumables
2. Monitor the general cellar operations processes	2.1 Oversee handover or start-up of production processes 2.2 Check workplace health and safety, housekeeping and staff welfare 2.3 Apply approved problem-solving principles and techniques to identify and rectify product, process, machine, equipment and operator faults 2.4 Ensure quantity, productivity and quality specifications are met 2.5 Report any outcomes that do not meet specifications, and major process problems 2.6 Report maintenance issues to machinery and equipment technicians 2.7 Communicate with general cellar operations process team members and other team leaders about information that impacts on their work 2.8 Ensure accurate completion of records
3. Coordinate product change over	3.1 Ensure current batch is complete, including push through 3.2 Coordinate cleaning and sanitizing of machinery, equipment and vessels according to workplace requirements 3.3 Prepare equipment and consumables for upcoming batch 3.4 Oversee start-up of new batch 3.5 Coordinate completion of change over records
4. Coordinate shut down of the general cellar operations processes	4.1 Ensure current batch is complete, including push through 4.2 Coordinate cleaning of machinery, equipment and vessels 4.3 Advise maintenance team that machinery and equipment is ready for maintenance 4.4 Ensure disposal of waste according to workplace and environmental procedures 4.5 Ensure accurate completion of shut down records

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret technical text and symbols in machinery operations manuals and procedures
Writing	Complete quality reports using correct terminology
Numeracy	Estimate and calculate known and expected volumes in litres, hectolitres and kilolitres Estimate and calculate quantity and time Measure and calculate flow rates, including volume per hour
Oral communication	Use open and closed questions to gather information from team members Give clear instructions using industry terminology

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL4004 Coordinate wine operations general cellar processes	Not applicable	The unit has been created to address the industry requirement	Newly created

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL4004 Coordinate wine operations general cellar processes

Modification History

Release	Comments
Release 1	This version released with Food, Beverage and Pharmaceutical Training Package Version 4.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has independently coordinated the safe and efficient set-up, operation, hand over and shut down of two complete shifts of general cellar operations processes. Each shift must be a minimum of eight hours.

The individual must have coordinated the processing of at least two different batches of juice or wine, according to work orders, including:

at least two of the following:

preparing wine cultures

fermentation

additions and finings

heat exchanging

wine transfer

controlled product specifications, including:

temperature

carbon dioxide

dissolved oxygen

coordinated safe and accurate processes, including:

handling and use of inert gas

preparation and application of at least one addition or fining

collection and delivery of samples to the laboratory

communicated with at least two cellar operations workers and with at least two of the following:

wine maker

cellar operations manager

maintenance team member

laboratory team member

coordinated use of two of the following:

heat exchanger

positive displacement pumps

centrifugal pumps

receival tanks or barrels

coordinated use of one of the following:

manual agitator

mechanical agitator

pump over

valve to valve.

For each shift, the individual must have:

coordinated at least two cellar operations workers, including scheduling start and finish times, meal and rest breaks

addressed quality issues and anomalies caused by equipment failure and operator error

addressed team members’ health and safety requirements; including:

correct fit and use of personal protective equipment

correct use of machinery guards, including lock out and isolation

compliance with vehicle and pedestrian traffic control

monitored timely and accurate completion of workplace records, including:

production notes, including additions to products

machinery and equipment logs

workplace safety reports

effectively coordinated a batch change over according to workplace time requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

work orders and production schedules

general operating principles of machinery and equipment related to general cellar operations, including at least four of the following:

preparing wine cultures

fermentation

additions and finings

heat exchanging

transfer of juice and wine

vessels including tanks or barrels

pumps

inert gas related equipment, including bulk and small cylinders, regulators, valves and pipes

features and functions of machinery, equipment, including:

manufacturer and workplace instructions for safe operation

control panels and ancillary controls, including manual operations mode

operating capacities, efficiencies and applications

constraints and other limiting factors

location and purpose of guards, rails and sensors

knowledge of maintenance required and action to take if maintenance services are not available

cleaning requirements

routine and non routine machine and equipment faults, and process for rectification

utility services, including electricity, water, compressed air, and inert gasses

equipment and vessels, including:

volume

processing capacity

openings, doors and seals

valves and process flow

line check authorisations and procedures

vessel maintenance, cleaning and sanitation, including oak storage

machinery and equipment checks, including:

prestart checks, including emergency stop checks

lock out and tag out

return to service after isolation

consumables, including:

cleaning products

water and gas supplies

additions and finings

typical problems related to consumables, including, insufficient supplies, preparation, quality and identification

staff welfare, including:

working conditions, including temperature, vibration, noise and dust

rostering, breaks, rest and fatigue management

product and process quality indicators, including:

baume

alcohol

carbon dioxide

temperature

oxidation

general cellar operations quality control requirements, processes and actions, including:

production and processing order specifications

methods used to check quality

common causes of fermentation process quality issues and corrective action required, including a stuck ferment, ferment too cold and ferment too hot

common causes of clarification process quality issues and corrective action required

common causes of filtration process quality issues and corrective action required

planned sampling and testing associated with process monitoring and control

responding to machinery alerts and notifications

recording of results

records and reporting requirements, including:

quality

productivity

handover

health and safety

process information, including wine tracking

application of push through processes, including:

water

gas

wine or juice

product knowledge related to the batch being processed, including:

juice or wine variety

volume

the interrelationships between cellar operations and previous and subsequent wine making operations processes

product and process change over procedures and responsibilities

product batch identification and traceability requirements, including:

workplace requirements

client or receiver specifications

batch records

work health and safety hazards and controls, including:

awareness of the limitations of controls

personal protective equipment

entering and working in confined spaces, including training and authorisation

hazardous substances, including stored pressure, additions and finings, cleaning products, and gases

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including:

rework and reuse of products

water use and recycling

waste processing

energy usage

materials and manual handling procedures related to the general cellar processes.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a commercial winery

resources, equipment and materials:

machinery and equipment stipulated in the performance evidence

juice or wine stipulated in the performance evidence

specifications:

two batch orders stipulated in the performance evidence

workplace procedures for general cellar operations processes, machinery and equipment stipulated in the performance evidence

relationships:

team members and others stipulated in the performance evidence.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCHE3003 Conduct cheese making operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to carry out cheese making in a bulk production and packaging operation using an integrated industrial process, under the direction of the cheese manufacturing manager. The unit covers a number of cheese types.

This unit applies to individuals working as advanced operators in industrial cheese enterprises who take responsibility for their own work. It does not include milk preparation processes or cheese curing, portioning or retail packaging processes.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cheese (CHE)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to work	1.1 Organise the work tasks to be completed 1.2 Identify workplace health and safety hazards, assess risks and implement control measures 1.3 Identify food safety and quality non-compliance issues, and report to supervisor 1.4 Select and use appropriate personal protective equipment
2. Monitor milk supply and quality	2.1 Ensure the availability of milk supply for batch according to product specifications 2.2 Check the sample data on milk for composition, homogeneity, somatic cell count and disk assay according to specification 2.3 Maintain milk at temperature required for inoculation with the culture according to recipe and specifications
3. Prepare cheese making equipment and add ingredients	3.1 Ensure ingredients are available to meet product requirements 3.2 Measure ingredients to meet recipe requirements 3.3 Handle ingredients safely and according to procedures to maintain purity and viability 3.4 Ensure equipment is ready for use according to operating procedures and safety requirements 3.5 Set and operate cheese making equipment to meet specified requirements 3.6 Load ingredients into the plant at the required stage 3.7 Check the final mix against specifications
4. Carry out process control and make adjustments according to operating procedures	4.1 Implement equipment start-up and shutdown according to safety requirements and operating procedures 4.2 Identify and report equipment faults 4.3 Monitor cheese making processes, taking required samples according to workplace procedures 4.4 Carry out routine tests and record results according to workplace procedures 4.5 Adjust processing parameters as a result of test results, to ensure product meets specification 4.6 Package cheese for curing and distribution with correct batch number attached for traceability 4.7 Clean equipment to meet production and hygiene requirements after each batch
5. Meet workplace requirements for yield, food safety, quality and environmental management	5.1 Monitor cheese yield and compare to specification 5.2 Maintain workplace records according to workplace procedures 5.3 Ensure waste is disposed of according to environmental guidelines

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret recipes, operating procedures and specifications
Writing	Accurately complete production documentation to ensure traceability
Numeracy	Accurately interpret volumes, weights and measures Read gauges and scales and interpret results to determine actions Calculate yield using established formula

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCHE3003 Conduct cheese making operations	FBPCHE3001 Conduct cheese making operations	Foundation Skills refined Minor changes to Performance Criteria for clarity Assessment requirements updated	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCHE3003 Conduct cheese making operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has conducted cheese making operations to produce at least one batch of cheese, including:

applying food safety policies and procedures to work practices

recording process parameters for traceability.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose, basic principles and processes of cheese making, including:

the main components of milk and cheese (both curds and whey)

milk characteristics and components important in cheese making

milk preparation for cheese making (fat and protein standardisation, and pasteurisation)

types of starters used and their role in the fermentation process

effect of milk characteristics on cheese processing performance

use of coagulating enzymes and cutting aids in syneresis

use of adjunct cultures

moisture control in cheese making

organoleptic properties of cheese, and their relationship to processes and ingredients in cheese making

effects of pH and temperature on cheese processing performance and product quality

types and impact of inhibitory substances in milk

cheese making equipment and operations, including:

equipment start-up, shutdown and emergency procedures

quality characteristics to be achieved by a cheese making process

operation and routine maintenance requirements of cheese making and packing plant and equipment

operational procedures for operating the cheese making process, including adding ingredients, testing, measuring and recording, and making limited adjustments to ingredient recipes or the operation of equipment according to procedures

health and safety hazards and controls

good manufacturing practices (GMP) relevant to work task

sensory analysis techniques to identify product faults

common causes of variation, and corrective action required for each stage of the cheese making operation, including:

microbial contaminants of cheese (lipolytic bacteria, yeasts, moulds, bacillus, listeria, E. coli, salmonella, coliforms and staphylococci), and their impact on cheese quality

impact of bacteriophage on the fermentation process

sampling and testing procedures for contaminant microbes

contamination risk of inoculants and contaminants

food safety risks associated with the process, and related control measures

sampling and testing procedures for cheese quality

packaging procedures

product/batch changeover procedures

line responsibility for reporting production and performance information

cleaning and hygiene management of cheese making, including:

food safety and quality assurance standards and procedures

hygiene, cleaning and sanitisation procedures in line with best manufacturing practice

Food Standards Code relevant to cheese making

routine maintenance procedures

environmental issues and controls relevant to the process, including waste collection and handling procedures related to the process

procedures to record traceability of product and ingredients.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a cheese production workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

cheese making production process and related equipment

equipment operating procedures, including control points and process settings

sampling and testing equipment

recording systems to meet food safety and quality assurance requirements

cheese making consumables

personal protective equipment and safety data sheets (SDS)

cleaning procedures, materials and equipment

specifications:

workplace procedures, including safe work practices, food safety, quality and environmental requirements

sampling and testing procedures

product specifications and recipes.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCHE3004 Carry out processing for a range of artisan cheeses

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to carry out artisan cheese making processes.

This unit applies to individuals who work in small scale cheese production enterprises and use discretion and judgement in their work.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cheese (CHE)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to work	1.1 Organise the work tasks to be completed 1.2 Identify workplace health and safety hazards, assess risks and implement control measures 1.3 Identify and address food safety and quality non-compliance issues according to legislative requirements 1.4 Select and use appropriate personal protective equipment
2. Apply sanitisation procedures	2.1 Ensure the storage area for starter cultures is maintained according to workplace hygiene practices 2.2 Keep all surfaces and equipment clean and sanitised according to workplace sanitisation procedures 2.3 Ensure raw milk is kept separate from pasteurised milk operations 2.4 Record food safety related information according to workplace food safety standards
3. Implement procedures to prepare milk for cheese making	3.1 Implement standardisation procedures for milk to be processed into cheese, as required of product specification 3.2 Carry out pasteurisation procedures for milk, as required of product specification
4. Carry out procedures to inoculate milk and cut the curd	4.1 Add inoculants and adjuncts to milk, and allow it to ripen to specification 4.2 Measure rennet accurately and dilute before adding to milk 4.3 Maintain temperature at specified level according to the production requirements 4.4 Test curd for readiness to cut according to production testing procedures
5. Implement procedures to separate, cook and wash the curd	5.1 Carry out curd cutting according to production procedures 5.2 Test whey for pH or acidity and temperature to ensure curd cutting efficiency 5.3 Ensure optimal syneresis according to cooking schedule and curd stirring requirements 5.4 Carry out draining procedures to ensure curd is at required moisture, pH level and consistency
6. Carry out fermentation, salting and optional pressing treatments	6.1 Transfer curd to hoops to form the correct shape for the type of cheese 6.2 Maintain temperature profile required for the cheese type to complete fermentation 6.3 Add salt after draining according to cheese type 6.4 Apply salting treatments according to cheese type 6.5 Press dry salted cheese in hoops according to product specification
7. Implement cheese curing and packaging procedures	7.1 Apply maturing requirements according to cheese type 7.2 Monitor the maturing environment according to the cheese type 7.3 Apply ripening agents to cheese according to requirements of cheese type 7.4 Carry out packaging and labelling procedures either before or after maturing according to cheese type and workplace requirements
8. Assess the organoleptic properties of cheese, and relate to specifications	8.1 Check that flavour meets specifications for the cheese type 8.2 Examine the texture of cheese and compare to specifications 8.3 Examine cheese for evenness of colour and finish according to specifications 8.4 Identify possible causes of out-of-specification results, and make changes to procedures to address quality issues for future cheese production
9. Meet workplace requirements for food safety, quality and environmental management	9.1 Keep records of cheese manufacture according to workplace procedures 9.2 Dispose of waste according to workplace environmental and waste management procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret cheese making procedures and specifications
Writing	Accurately complete production records to ensure traceability
Numeracy	Interpret and manipulate numerical information for volumes, weights and measures of ingredients Calculate yield using established formula

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCHE3004 Carry out processing for a range of artisan cheeses	FBPCHE3002 Carry out processes for a range of artisan cheeses	Title updated Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCHE3004 Carry out processing for a range of artisan cheeses

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has carried out processes to produce at least two separate batches of different artisan cheese types, with each batch showing consistent quality, texture, colour and flavour.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the purpose and basic principles of cheese making

main cheese types produced at the workplace, their characteristics, and the common processes for making them

main components of milk

milk characteristics and components important in cheese making

milk preparation for cheese making, including when standardisation and pasteurisation are required

effect of milk quality on cheese processing performance

types and impact of inhibitory substances in milk

types of starters used, and their role in the fermentation process

moisture control in cheese making

processes of coagulation and syneresis and their role in cheese making

effects of acidity (either pH or titratable acidity) and temperature on cheese processing performance and product quality

role of yeasts, moulds and adjunct cultures in cheese making

temperature and humidity requirements for maturing

ripening agents for different cheese types

contamination/food safety risks associated with the process, and related control measures, including:

microbial contaminants of cheese (lipolytic bacteria, yeasts, moulds, bacillus, listeria, E. coli, salmonella, coliforms and staphylococci) and their impact on cheese quality

the impact of bacteriophage in fermentation and ripening

contamination risk of inoculants and other contaminants

techniques used to monitor and sample during the cheese making process for quality control, including:

inspecting

measuring

testing

good manufacturing practices (GMP) relevant to work task

common causes of variation, and corrective action required for each cheese making process

organoleptic properties and their relationship to processes and ingredients in cheese making

sensory analysis techniques to identify product faults

health and safety hazards and controls relevant to artisan cheese operations

procedures for:

routine maintenance

product/batch changeover

hygiene, cleaning and sanitisation in line with best manufacturing practice

food safety and quality assurance in line with the Food Standards Code for cheese making

environmental issues and controls, including waste collection and handling procedures

procedures and responsibility for recording and reporting production and performance information, and records required, including:

measurements for timing of operations

temperature

milk and curd acidity

curd weight

hooped yield

maturing data

procedures to record traceability of product and ingredients.

Assessment Conditions

Assessment of skills in this unit of competency must take place under the following conditions:

physical conditions:

a cheese production workplace or an environment that accurately reflects a real workplace setting

resources, equipment and materials:

production process and related equipment for making artisan cheeses

personal protective equipment

sampling and testing equipment

specifications:

specifications for each cheese type

sampling and testing procedures

manufacturer advice and operating procedures for cheese making equipment

methods for collecting data and calculating yields, efficiencies and material variances appropriate to the type of cheese and the production environment.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCHE3005 Operate and monitor a cheese pressing and moulding process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the knowledge and skills required to set up, operate, adjust and shut down a pressing and moulding process to produce cheese to specifications.

This unit applies to individuals who apply basic operating principles to the operation and monitoring of pressing and moulding equipment and processes in a cheese production environment.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cheese (CHE)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the pressing and moulding equipment and process for operation	1.1 Confirm materials and personal protective equipment are available for operating requirements 1.2 Identify and confirm cleaning and maintenance requirements according to food safety requirements 1.3 Identify food safety requirements for the task and product 1.4 Fit personal protective equipment, and adjust machine components and attachments needed for operating requirements 1.5 Enter parameters required to meet safety and operating requirements 1.6 Conduct pre-start checks according to workplace procedures
2. Operate and monitor equipment	2.1 Start up the pressing and moulding process according to workplace procedures 2.2 Monitor equipment to identify variation in operating conditions 2.3 Adjust equipment operations to meet product specification 2.4 Take samples and confirm that specifications are met at each stage 2.5 Identify, rectify and/or report out-of-specification product or process outcomes 2.6 Maintain the work area according to workplace guidelines, health and safety and food safety requirements 2.7 Enter information in workplace records in required format
3. Shut down the pressing and moulding process	3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process safely according to workplace procedures 3.3 Identify and report maintenance requirements according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret standard operating procedures for the cheese pressing and moulding process
Writing	Record processing data using electronic, digital and/or paper-based formats
Numeracy	Confirm process remains within specification for capacity and flow of product

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCHE3005 Operate and monitor a cheese pressing and moulding process	FBPDPR2005 Operate a cheese pressing and moulding process	Unit code and title updated to match complexity of task Minor changes to Performance Criteria for clarity Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCHE3005 Operate and monitor a cheese pressing and moulding process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has set up, operated and monitored, and shut down a cheese pressing and moulding process to produce at least one batch of cheese to meet specifications, including:

applying food safety procedures to work practices

following safe work practices

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the pressing and moulding process

basic operating principles of equipment, including:

main equipment components

equipment status and purpose of guards

operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

the flow of the pressing and moulding process, and the effect of product output on downstream processes

quality characteristics to be achieved by the pressing and moulding process

effect of raw material characteristics on pressing and moulding process performance

contamination/cross-contamination and food safety risks associated with the process, and related control measures

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

techniques used to monitor the pressing and moulding process, including inspecting, measuring and testing as required by the process

good manufacturing practices (GMP) relevant to work task

inspection or test points (control points) in the process, and the related procedures and recording requirements

health and safety hazards and controls

requirements of different shutdowns as appropriate to the process and workplace production requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste collection and handling procedures

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

routine maintenance procedures for cheese pressing and moulding equipment

cleaning and sanitisation procedures for cheese pressing and moulding equipment

procedures to record traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a cheese production workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

pressing and moulding equipment

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety and quality and requirements

information on equipment capacity and operating parameters

product specifications, control points and processing parameters

sampling schedules and test procedures and equipment

documentation and recording requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCHE4001 Prepare and present cheese

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Application

This unit of competency describes the skills and knowledge required to prepare and present cheese to a customer in a retail environment.

This unit applies to individuals who work in a cheesemongering setting, with responsibility for storing, cutting, wrapping, displaying and presenting cheese to a customer.

No 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.

Pre-requisite Unit

Nil

Unit Sector

Cheese (CHE)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Recognise and identify cheese types	1.1 Identify different cheese types and characteristics 1.2 Identify cheeses made from different processes 1.3 Identify cheeses made from different milk types 1.4 Identify factors affecting cheese affinage
2. Cut different cheeses	2.1 Sanitise hands, equipment and workspace, ready to handle cheese 2.2 Cut small and large cheeses to specified weight using correct utensils 2.3 Cut soft and hard cheeses to specified weight using correct utensils
3. Present cheese	3.1 Design a display of a selection of cheeses for a display cabinet 3.2 Design a cheese tasting with an identified theme 3.3 Cut cheese for customer tasting 3.4 Present cheese for customer tasting with specified theme, identifying the characteristics, provenance and processing techniques of each 3.5 Make recommendations for post-purchase storage
4. Wrap cheese	4.1 Identify appropriate wrap material for different cheeses 4.2 Wrap different shaped cheeses and cut pieces neatly, with appropriate folding
5. Store cheese	5.1 Store different cheeses to maintain quality and flavour 5.2 Complete records to meet regulatory and sales requirements 5.3 Clean workspace to meet regulatory requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Oral communication	Interact effectively with customers in a retail environment Describe cheese characteristics using industry-specific language
Numeracy	Estimate weights of cheese with reasonable accuracy

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCHE4001 Prepare and present cheese	Not applicable	New unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCHE4001 Prepare and present cheese

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has effectively prepared and presented cheeses, including:

identifying and describing the main characteristics of the following cheeses, including a summary of the processing and ripening conditions for each:

fresh cheese

soft ripened

surface mould ripened

semi-soft

semi-hard

hard

eye cheese

blue cheese

pasta filata

cutting cheese for retail sale, to specified weights

wrapping at least three different cheeses appropriately

preparing and presenting a cheese tasting to a customer, based on an identified theme.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

different cheese types and varieties, including: fresh cheese, soft ripened, surface mould ripened, semi-soft, semi-hard, hard, cheese with and without eyes, blue cheese and pasta filata

cheese ripened principally with bacteria, with bacteria and surface microorganisms, and blue mould

main processing steps in making cheese, including setting the milk, cutting or breaking curd, cooking curd, draining or dipping, knitting curd, salting, pressing, applications and treatments

different milks used to make cheese and their properties and characteristics, including cow, sheep, and goat

the effects that animal breed, diet and seasonality can have on cheese

the effect of pH on the cheese making process

various coagulants used in cheese making

factors that affect affinage of cheese

packaging and wrapping for different cheese types

language to describe the characteristics of cheese

use of the five senses for describing cheese

origin of cheese defects

temperature for storing cheese

methods for maintaining cheese quality from packaging through to retail sale

general nutritional properties of cheese

ways to organise cheese for display

ways to select cheese for tastings and appropriate accompaniments

cutting methods and equipment for different styles of cheese

differences between pre-cut versus cut to order, and the requirements of business for each

Food Standards Code in relation to dairy processing

pathogens that can exist in cheese

raw milk cheeses and regulations in Australia

general requirements for importing cheese.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a retail cheese environment

resources, equipment and materials:

different types of cheeses and suitable accompaniments

materials to cut, present and store cheeses

access to potential customer/s.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCHE5005 Produce lactic acid coagulated artisan cheese

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Application

This unit of competency describes the skills and knowledge required to produce lactic acid coagulated soft cheese in an artisan cheese making environment.

This unit applies to cheesemakers who have responsibility for overseeing the production of cheese, adapting the process where required to suit the specified outcome, and complying with workplace health and safety, food safety, record keeping and quality assurance requirements for the cheese making process.

No 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.

Pre-requisite Unit

Nil

Unit Sector

Cheese (CHE)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for cheese making	1.1 Identify characteristics, make parameters and production goals of type of lactic acid coagulated cheese to be produced 1.2 Identify hazards and manage risks associated with producing cheese of specific type 1.3 Prepare milk and starter cultures using good hygiene practice (GHP) 1.4 Ensure all surfaces meet cleanliness and sanitisation requirements 1.5 Manage GHP and good manufacturing practice (GMP) throughout cheese making process 1.6 Record cheese production information according to workplace procedures
2. Prepare milk	2.1 Sample raw or pre-pasteurised milk to assess milk composition (fat, proteins, minerals, pH, titratable acidity) of milk in vat, and adjust make parameters accordingly 2.2 Confirm desired outcome of the cheese making process, based on milk composition and production goals 2.3 Standardise milk or modify make process for consistent outcome, as required
3. Inoculate milk to promote coagulation	3.1 Add starter culture to the milk and mix evenly according to cheese type and production goals 3.2 Add coagulating enzymes to the milk according to production goals 3.3 Maintain temperature throughout the tank or vat according to production goals 3.4 Maintain a log of pH, titratable acidity and temperature to control make, ripening and yield according to production goals
4. Process curds	4.1 Manage curd ladling, breaking or cutting to meet production goals 4.2 Plan the curd processing schedule to meet production goals 4.3 Drain curd to ensure required pH level and consistency according to production goals
5. Monitor and adjust cheese processing	5.1 Monitor the amount of moisture in cheese by regulating syneresis 5.2 Adjust calcium phosphate levels to influence basic cheese structure if required 5.3 Control texture of the cheese by regulating pH, salt, moisture and fat 5.4 Control cheese flavour through choice of ingredients, such as milks, cultures, coagulating agents and salt, make parameters and pH levels 5.5 Optimise yield by refining process control parameters
6. Manage ripening	6.1 Observe effects of ripening agents on cheeses 6.2 Optimise curing and ripening agents by planning for and adjusting the key composition ratios of acid-coagulated soft cheeses 6.3 Use surface treatments according to cheese type and recipe 6.4 Maintain records of cheese production and ripening, as specified by legislation
7. Conduct housekeeping activities	7.1 Clean equipment and work area in line with workplace procedures 7.2 Conduct routine maintenance activities 7.3 Dispose of waste in line with regulatory requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret cheese make requirements from a variety of sources to consolidate information for cheese production
Writing	Document details of make process, including weights, temperature, humidity, pH, titratable acidity, salt and organoleptic parameters
Numeracy	Accurately weigh and measure ingredients for cheese making Sample cheese to analyse pH, fat, moisture and salts Calculate cheese yields
Get the work done	Adjust processing parameters and problem-solve issues as they arise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCHE5005 Produce lactic acid coagulated artisan cheese	Not applicable	New unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCHE5005 Produce lactic acid coagulated artisan cheese

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has produced at least one type of lactic acid coagulated cheese, on two different occasions, with consistent texture, colour, finish and flavour.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the main types of lactic acid coagulated cheeses

the chemical and physical composition of bovine and non-bovine milks (including on a seasonal basis) and components important in cheese making

the main components of milk and cheese (both curds and whey, proteins, fats, carbohydrates and minerals) and how they change through processing and ripening

types and impact of inhibitory substances in milk

specifications of desired cheese product at each stage of making and ripening

milk assessment and preparation for cheese making

ways to adjust the make process for the desired cheese depending on the milk composition

types of starters and adjuncts used and their role in the fermentation and ripening processes

typical bacterial, yeast and mould cultures and the flavours and textures they produce

control points and critical control points in the manufacture and ripening of each cheese type

moisture and drainage control in cheese making

processes of coagulation and syneresis and their role in cheese making and ripening

curd size and its impact on moisture and acidification

buffer power in cheese and how it affects the cheese

effects of pH, temperature, humidity and time on cheese processing performance and product quality

impact of unwanted microorganisms in cheese (lipolytic bacteria, yeasts, moulds, bacillus, listeria, Escherichia coli, salmonella, coliforms and staphylococci)

contamination risk of inoculants and contaminants

temperature and humidity requirements for curing and ripening

ripening agents for lactic acid coagulated cheeses

techniques used to monitor the cheese making process, such as inspecting, measuring and testing

common causes of variation and corrective action required for each cheese making process

principles of dry salting for dry salted cheeses

organoleptic properties of lactic acid coagulated cheeses and their relationship to processes and ingredients in cheese making

sampling and testing procedures for microbes

sampling procedures for cheese making

yield efficiency

cleaning and sanitation procedures for cheese making and ripening

workplace safety hazards and controls

procedures for recording production and performance information

environmental issues and controls relevant to the process, including waste recycling, collection and handling procedures

Food Standards Code in relation to dairy processing

state/territory, Commonwealth and industry requirements relevant to food processing.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real food processing workplace

resources, equipment and materials:

cheese making ingredients and production process equipment

cheese ripening resources

sampling and testing equipment and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCHE5006 Produce rennet coagulated artisan cheese

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Application

This unit of competency describes the skills and knowledge required to produce a range of rennet coagulated artisan cheeses, including hard and semi-hard cheese.

This unit applies to cheesemakers who have responsibility for overseeing the production of cheese, adapting the process where required to suit the specified outcome, and complying with workplace health and safety, food safety, record keeping and quality assurance requirements for the cheese making process.

No 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.

Pre-requisite Unit

Nil

Unit Sector

Cheese (CHE)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for artisan cheese making	1.1 Identify characteristics, make parameters and production goals of type of rennet coagulated cheese to be produced 1.2 Identify hazards and manage risks associated with producing cheese of that type 1.3 Prepare make and ripening sheet for the cheese to be made, showing reference parameters for that cheese type, and record all actual make and ripening parameters on the sheet as they occur 1.4 Prepare milk and starter culture using good hygiene practice (GHP) 1.5 Ensure all surfaces meet cleanliness and sanitisation requirements 1.6 Manage GHP and good manufacturing practice (GMP) throughout cheese making process 1.7 Record cheese production and ripening information according to workplace procedures
2. Prepare milk	2.1 Sample raw or pre-pasteurised milk and analyse composition 2.2 Confirm desired outcome of the cheese making process, based on milk composition and production goals 2.3 Standardise milk or modify make process for consistent outcome, as required
3. Inoculate milk and mix cheese ingredients in vat	3.1 Add colour to the milk to change the colour of the cheese according to cheese type 3.2 Add starter cultures and mould spores according to cheese type 3.3 Add adjunct cultures to influence the texture and flavour of the ripened cheese according to cheese type 3.4 Add enzymes to alter the flavour profile of the ripened cheese according to required cheese type 3.5 Acidify the milk with organic or inorganic acids before renneting according to required cheese type 3.6 Use acid to partly acidify the milk prior to adding culture to control the calcium phosphate level in the curd during cheese making, according to required cheese type 3.7 Add cultures and rennet to milk and hold at temperature according to required cheese type 3.8 Maintain a log of pH and temperature to monitor yield
4. Cut, stir and process the curd	4.1 Calculate total time, flocculation and hardening times for optimum acidification curve, coagulation and moisture content, according to desired cheese type and parameters 4.2 Supervise curd hardening, temperature and cutting to achieve optimal yield and the required acidification curve and moisture level for the cheese 4.3 Monitor stirring, agitation, temperature and size of the curd and whey 4.4 Plan the heating schedule to ensure optimal syneresis for cheese type 4.5 Heat and stir curd and whey as required and check for uneven curd or overheating according to required outcome 4.6 Remove part of the whey and replace with water to wash lactose and lactic acid from the curd if required for specific cheese 4.7 Mat the curd under the whey to achieve required outcome if required for specific cheese 4.8 Remove all or part of the whey from the curds by draining out the vat, in line with required outcome 4.9 Prepare moulds into which curds will be hooped 4.10 Prepare curd for milling if required for specific cheese 4.11 Prepare curd for stretching if required for specific cheese 4.12 Prepare curd for hooping into chosen moulds
5. Monitor and adjust processing	5.1 Monitor processing to control moisture in cheeses 5.2 Control the rate and the amount of acid development 5.3 Control calcium phosphate levels to influence basic cheese structure 5.4 Control flavour and texture of the cheese by cutting and stirring, turning and draining and regulating pH, salt, moisture and fat 5.5 Control cheese flavour and pH levels by adding ingredients, such as milks, cultures, coagulating agents and salt 5.6 Control processing parameters to achieve optimal yield and parameters of desired cheese
6. Mould, turn, salt, press and age cheese	6.1 Hoop curd into prepared moulds at appropriate time 6.2 Turn cheeses in moulds at appropriate intervals to maximise optimal drainage and acidification 6.3 Press cheese and remove from moulds where appropriate for cheese type 6.4 Prepare the curd or cheese for salting if required 6.5 Apply salting treatments to ensure adverse salt profile effects are minimised in the finished product 6.6 Maintain brine bath, if used, for optimal salting and food safety outcomes, according to type of cheese being brined 6.7 Apply treatments to, and age, rennet coagulated cheeses to develop optimal flavour and texture, in line with required outcome and food safety requirements 6.8 Monitor, adjust and record ripening parameters for the cheese according to type, including turning, washing, brushing, ambient air temperature, humidity, air movement, air renewal
7. Conduct housekeeping activities	7.1 Clean equipment and work area in line with workplace procedures 7.2 Conduct routine maintenance activities 7.3 Dispose of waste in line with regulatory requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret cheese make requirements from a variety of sources to consolidate information for cheese production
Writing	Document details of make process, including weights, temperature, humidity, pH, titratable acidity, salt and organoleptic parameters
Numeracy	Weigh and measure ingredients for cheese making Sample cheese to analyse pH, titratable acidity, moisture and salts Calculate cheese yields
Get the work done	Adjust processing parameters and problem-solve issues as they arise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCHE5006 Produce rennet coagulated artisan cheese	Not applicable	New unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCHE5006 Produce rennet coagulated artisan cheese

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has produced at least three varieties of rennet coagulated cheeses, including:

one washed curd cheese

one mould ripened cheese

one milled curd cheese.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the common types of rennet coagulated cheeses

processes for making different types of rennet coagulated cheeses

the chemical and physical composition of bovine and non-bovine milks, including on a seasonal basis, and components important in cheese making

the main components of milk and cheese (both curds and whey, proteins, fats, carbohydrates and minerals) and how they change through processing and ripening

specifications of desired cheese product at each stage of making and ripening

typical bacterial, yeast and mould cultures and the flavours and textures they produce

moisture control in cheese making

types and impact of inhibitory substances in milk

microbial contaminants of cheese (lipolytic bacteria, yeasts, moulds, bacillus, listeria, Escherichia coli, salmonella, coliforms and staphylococci) and their impact on cheese quality

milk assessment and preparation for cheese making

how to adjust the process for the desired cheese depending on the milk's composition

types of starters and adjuncts used and their role in the fermentation and ripening processes

types of adjunct cultures and their role in the flavour and texture characteristics of the ripened cheese

using rennet as a coagulating enzyme

processes of coagulation and syneresis and their role in rennet coagulated cheese making

curd size and its impact on moisture and acidification

buffer power in cheese and how it affects the cheese

moisture and drainage control in cheese making

white and blue mould and yeast treatments and their role in cheese making and ripening

control points and critical control points in the manufacture and ripening of each cheese type

the relationship between acidification and various physical manipulations of the curd, including cutting, stirring, washing, hooping, turning and pressing

effects of pH and temperature on cheese processing performance and product quality

principles of brine salting and maintenance of brine salting systems for brine salted cheeses

principles of dry salting for dry salted cheeses

sampling and testing procedures for microbes

sampling procedures for cheese making

contamination/food safety risks associated with the process, and related control measures

techniques used to monitor the cheese making process, such as inspecting, measuring and testing

common causes of variation and corrective action required for each cheese making process

organoleptic properties of rennet coagulated cheeses and their relationship to processes and ingredients in cheese making

yield efficiency

cleaning and sanitation requirements for cheese making and ripening

workplace health and safety hazards and controls

procedures for recording production and performance information

environmental issues and controls relevant to the process, including waste recycling, collection and handling procedures

Food Standards Code in relation to dairy processing

state/territory, Commonwealth and industry requirements relevant to food processing.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

ingredients, production process and related equipment for rennet coagulated cheese

sampling and testing equipment and procedures

food safety related information, including requirements for raw milk.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCHE5007 Produce acid and heat coagulated artisan cheese

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Application

This unit of competency describes the skills and knowledge required to produce acid and heat coagulated cheeses in an artisan cheese making environment.

This unit applies to cheesemakers who have responsibility for overseeing the production of cheese, adapting the process where required to suit the specified outcome, and complying with workplace health and safety, food safety, record keeping and quality assurance requirements for the cheese making process.

No 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.

Pre-requisite Unit

Nil

Unit Sector

Cheese (CHE)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for cheese making	1.1 Identify characteristics, make parameters and production goals of type of acid and heat coagulated cheese to be produced 1.2 Identify hazards and manage risks associated with producing cheese of that type 1.3 Prepare make and ripening sheet for the cheese to be made, showing reference parameters for that cheese type, and record all actual make and ripening parameters on the sheet as they occur 1.4 Prepare milk and starter culture using good hygiene practice (GHP) 1.5 Ensure all surfaces meet cleanliness and sanitisation requirements 1.6 Manage GHP and good manufacturing practice (GMP) throughout cheese making process 1.7 Record cheese production information according to workplace procedures
2. Prepare milk or milk products	2.1 Sample raw or pre-pasteurised milk and analyse composition 2.2 Confirm desired outcome of the cheese making process, based on milk composition and production goals 2.3 Standardise milk or modify make process for consistent outcome, as required
3. Promote coagulation of curds and whey	3.1 Heat the milk to temperature required for specific cheese type 3.2 Acidify the hot liquid to coagulate whey proteins according to cheese type 3.3 Hold the curd in the curd and whey mixture after coagulation 3.4 Control the texture of the cheese by regulating pH and protein 3.5 Maintain a log of pH and temperature to monitor yield 3.6 Control cheese flavour through choice of ingredients, such as whey, milk, cream, acidulant and salt according to cheese type
4. Monitor and adjust cheese processing	4.1 Drain whey from curd to achieve desired texture 4.2 Apply salting treatments for required outcome and ensure adverse salt profile effects are minimised in the finished product 4.3 Cool and dry cheeses before packing 4.4 Maintain GHP during cooling to minimise contamination with microbial contaminants
5. Conduct housekeeping activities	5.1 Clean equipment and work area in line with workplace procedures 5.2 Conduct routine maintenance activities 5.3 Dispose of waste in line with regulatory requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret cheese make requirements from a variety of sources to consolidate information for cheese production
Writing	Document details of make process, including weights, temperature, humidity, pH, titratable acidity, salt and organoleptic parameters
Numeracy	Weigh and measure ingredients for cheese making Test cheese to analyse pH, titratable acidity, moisture and salts Accurately weigh and measure ingredients for cheese making
Get the work done	Adjust processing parameters and problem-solve issues as they arise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCHE5007 Produce acid and heat coagulated artisan cheese	Not applicable	New unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCHE5007 Produce acid and heat coagulated artisan cheese

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has produced at least one type of acid and heat coagulated cheese, on two different occasions, with consistent texture, colour, finish and flavour.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the main types of acid and heat coagulated cheeses

the chemical and physical composition of bovine and non-bovine milks, including on a seasonal basis, and components important in cheese making

the main components of milk and cheese (both curds and whey, proteins, fats, carbohydrates and minerals) and how they change through processing and ripening

specifications of desired cheese product at each stage of making and ripening

types of acid used for coagulation

effects of pH and temperature on cheese processing performance and product quality

microbial contaminants of cheese (lipolytic bacteria, yeasts, moulds, bacillus, listeria, Escherichia coli, salmonella, coliforms and staphylococci) and their impact on cheese quality

sampling and testing procedures for microbes

contamination risk of inoculants and contaminants

yeasts and moulds and other microorganisms of significance in cheese making

contamination and food safety risks associated with the process, and related control measures

techniques used to monitor the cheese making process, such as inspecting, measuring and testing, as required by the process

common causes of variation and corrective action required for each cheese making process

organoleptic properties and their relationship to processes and ingredients in producing acid and heat coagulated cheese

cleaning and sanitation procedures for cheese making

work health and safety hazards and controls

procedures for recording production and performance information

environmental issues and controls relevant to the process, including waste collection and handling procedures related to the process

Food Standards Code in relation to dairy processing

state/territory, Commonwealth and industry requirements relevant to food processing.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

ingredients, production process and related equipment for acid and heat coagulated cheese

sampling and testing equipment and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCHE5008 Ripen artisan cheese

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Application

This unit of competency describes the skills and knowledge required to ripen different types of artisan cheeses. The process is also referred to as cheese maturation or affinage.

This unit applies to cheesemakers who have responsibility for overseeing the ripening of cheese, adapting the process where required to suit the specified outcome, and complying with workplace health and safety, food safety, record keeping and quality assurance requirements for the cheese making and ripening process.

No 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.

Pre-requisite Unit

Nil

Unit Sector

Cheese (CHE)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for cheese ripening	1.1 Identify cheese type to be ripened 1.2 Identify properties sought through ripening process 1.3 Identify conditions for ripening, including temperature, humidity, aeration conditions, time 1.4 Identify make parameters and processes for the cheese and prepare ripening sheet, showing reference parameters for that cheese type 1.5 Record all actual ripening parameters and processes on the ripening sheet, as they occur, in line with regulatory requirements 1.6 Prepare cheese for ripening, including wrapping as required
2. Monitor ripening	2.1 Check conditions for ripening, including racks to be used, humidity, temperature and aeration 2.2 Place cheese for ripening 2.3 Inspect cheese through ripening process 2.4 Take samples and test for appearance, pH, salt, texture, consistency, colour 2.5 Carry out treatments required of specific maturation process 2.6 Turn and rotate cheese to ensure ripening is even 2.7 Identify optimal ripening stage and ongoing care requirements for the cheese and communicate these to cheese buyers and sellers
3. Problem-solve issues with ripening	3.1 Identify defects in cheese through the maturation process 3.2 Make adjustments to conditions to correct defects wherever possible 3.3 Maintain records of cheese maturation in accordance with workplace procedures 3.4 Record any wastage that occurs throughout maturation

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret maturation requirements from a variety of sources to consolidate information for cheese production
Writing	Document details of maturation, including weights, temperature, humidity, pH, salt and organoleptic parameters
Navigate the world of work	Problem-solve issues as they arise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCHE5008 Ripen artisan cheese	Not applicable	New unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCHE5008 Ripen artisan cheese

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has set up conditions and processes to ripen at least one soft cheese and one hard cheese.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

ripening processes, including interior ripening and surface ripening

the effect that temperature and humidity have on the maturation process and product quality

surface treatments carried out during maturation, such as washed rind, dry scraped

various wraps used for ripening

set-up and composition of shelving for maturation of cheese

organoleptic properties of different cheeses throughout the maturation process, for quality products and for the identification of defects

typical tests carried out during ripening, including sensory

typical testing equipment, including pH meter

ripening agents

typical ripening times and environments for different types of cheese

the requirement to turn cheese during maturation

microbial contaminants of cheese (lipolytic bacteria, yeasts, moulds, bacillus, listeria, Escherichia coli, salmonella, coliforms and staphylococci) and their impact on cheese quality

contamination risk of inoculants and contaminants

yeasts and moulds and other microorganisms of significance in cheese maturation

cross-contamination risks when working with blue and washed rind mould cheeses

record keeping requirements of cheese maturation

Food Standards Code in relation to dairy processing

state/territory, Commonwealth and industry requirements relevant to food processing.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real food processing workplace

resources, equipment and materials:

cheese to be ripened

suitable environment for ripening cheese.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCHE5009 Carry out sampling and interpret tests for cheese production

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Application

This unit of competency describes the skills and knowledge required to carry out sampling and basic testing, and interpreting the results for artisan cheese production.

This unit applies to individuals employed as production managers who take responsibility for their own work and for the quality of the work of others in an artisan cheese enterprise. They develop and implement procedures, prepare ingredients and maintain product safety and quality throughout production.

No 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.

Pre-requisite Unit

The prerequisite unit of competency for this unit is:

MSL973013 Perform basic tests.

Unit Sector

Cheese (CHE)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Implement sampling procedures in cheese making	1.1 Determine and document sampling points for physical, chemical and microbial properties 1.2 Determine an appropriate sampling size 1.3 Select and sterilise sampling equipment 1.4 Document and implement the sampling plan
2. Monitor chemistry in cheese making	2.1 Develop, implement and record an acidity profile for each stage in the production process 2.2 Carry out tests at stages for indicators, including pH, moisture levels and fat levels, according to workplace procedures 2.3 Carry out tests post-production for indicators, including moisture, pH, water activity (Aw), and observe fat and salt levels 2.4 Analyse whey content for fat and other solids to gauge efficiency of acidification, curd cutting and yield potential 2.5 Establish and review safe work procedures for processes requiring handling of chemicals and microbes, and involving chemical and microbial reactions in cheese making
3. Monitor microbiological changes through the cheese making process	3.1 Prepare samples for testing according to workplace procedures 3.2 Make observations and record data for yeasts and moulds 3.3 Carry out sampling and testing for inhibitory substances in milk
4. Carry out testing and interpret results to make adjustments to cheese making processes	4.1 Use tactile and visual senses to detect physical and chemical changes during milk receival and cheese making 4.2 Evaluate organoleptic properties of final cheese product using sensory testing 4.3 Record and interpret test results for information on composition, properties and reactions 4.4 Document recommended specifications for physical, chemical and microbial properties 4.5 Evaluate yield efficiency by comparing to established process control parameters 4.6 Reference specifications against test data 4.7 Implement changes to cheese making process based on test results

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Read and interpret technical information to determine food properties and reactions
Numeracy	Interpret test results for yeasts and moulds, coliforms and staphylococci
Get the work done	Use the main features and functions of digital tools to complete computational analysis and recording of results

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCHE5009 Carry out sampling and interpret tests for cheese production	FBPCHE5001 Carry out sampling and interpret tests for cheese production	Minor changes made to unit Performance criteria clarified to suit artisan industry requirements Minor changes to knowledge evidence	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCHE5009 Carry out sampling and interpret tests for cheese production

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has carried out sampling and interpreting tests for cheese production, including:

interpreting and applying three different sampling plans and procedures, including:

in relation to the process chart for a cheese product

hard cheeses using a cheese trier or sample shaft

liquid cheese homogenate for microbiological analysis

measuring and altering pH

interpreting test results for yeasts and moulds, coliforms and staphylococci

determining and applying methods for the control of growth of microorganisms

identifying and reviewing safety hazards and control methods required when handling microbes and chemicals and working with processes that involve microbial and chemical reactions.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

use of technical terms used to communicate information on properties of food and materials commonly used in the food industry

physical characteristics or phenomena that occur through cheese processing:

chemistry, including pH and titratable acidity

microbiological development and counts

handle and feel of the product

total solids (or moisture)

heat and temperature

timeframes for processes

taste, smell and appearance of the final cheese product

processes for the making of different types of cheese

the processing stages designed to affect the structure of these compounds (e.g. the use of fermentation to coagulate the casein micelles for acid-coagulated cheeses, compared to the use of rennet for rennet-coagulated cheeses)

common chemical reactions that occur, factors required to cause a reaction, and the effect of reactions for cheese making, including both spontaneous and controlled reactions, such as:

oxidation

enzymic

acid-based reactions

other reactions relevant to a given cheese type and production process

physical changes that occur to ingredients and product through cheese making and ripening

reactions and properties of carbohydrates, proteins and fats through the cheese making process

behaviour of each type of matter and its relationship to the production process

changes in acidity through the cheese making process and its influence on spoilage, moisture and mineral content, texture and flavour

instruments used for measuring and how each is calibrated (and calibration schedules)

temperature control and its impact throughout a cheese making process

acidity profile (either pH or titratable acidity) ranges for the different types of cheeses

the significance of fermentation for the control of spoilage and pathogens in cheese, and its influence on moisture levels, mineral content, texture and flavour

the basic molecular structures of carbohydrates, proteins and fats and minerals

the role of enzymes in generating biological reactions (e.g. the use of rennet as a coagulating agent)

coagulation time and setting time for rennet

factors that influence syneresis, proteolysis and lipolysis and their importance in cheese making

types of microbial cells and their components and function

the main types of microorganisms and their activity in cheese making, both those that enhance the process and those that impact negatively on cheese characteristics

types of pathogenic bacteria that can be present in milk and cheese products

sampling requirements for cheese making

pH, moisture and salt gradients in brine salted cheese (need for homogeneity in sampling)

buffering in milk and the role of casein and phosphate levels

basic molecular structures of carbohydrates, proteins and fats

disinfection and sterilisation as applied to practical aspects of microbiological diversity and growth

microorganisms of significance in the production and spoilage of cheese

raw milk quality tests

testing methods and interpretation of results for salmonella, staphylococcus, listeria and E. coli in both pasteurised and raw milk cheese

interpreting measurements at stages in a cheese making process, covering:

salt to moisture ratio (S/M)

moisture in the non-fat substance (MNFS)

fat in the dry matter (FDM)

biological, chemical and physical methods available for controlling microbial growth

health and safety hazards and control methods, and food safety standards relevant to the workplace

sources of technical information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

production process and related equipment for cheese production

sampling and testing equipment

a range of cheeses at different stages of production for sampling

test results for a range of different cheeses or different stages of production

specifications:

manufacturer advice and product specifications.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCON2010 Operate an enrobing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a confectionery enrobing process.

This unit applies to individuals who work under general supervision and in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of an enrobing process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Confectionery (CON)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Confirm chocolate or compound is available for enrobing, along with conditioned centres/bars as required to meet specifications 1.2 Identify and confirm cleaning and maintenance requirements and status according to health and safety and food safety requirements 1.3 Wear appropriate personal protective clothing and ensure correct fit
2. Prepare the enrobing equipment and process for operation	2.1 Fit and adjust machine components and related attachments to meet operating requirements 2.2 Enter processing parameters as required to meet safety and production requirements 2.3 Check and adjust equipment performance according to batch requirements and operating parameters 2.4 Carry out pre-start checks according to operating requirements
3. Operate and monitor equipment	3.1 Start and operate equipment according to operating instructions and safety procedures 3.2 Monitor the process to confirm that specifications are met 3.3 Identify, adjust and report out-of-specification equipment, product and process outcomes according to workplace requirements 3.4 Follow and apply workplace housekeeping and environmental procedures
4. Shut down the enrobing process	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process according to work health and safety and operating requirements 4.3 Identify and report maintenance requirements according to workplace procedures 4.4 Maintain workplace records according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret workplace and standard operating procedures Interpret production requirements
Writing	Accurately enter operational data into production equipment Record processing information using electronic, digital and/or paper-based formats
Numeracy	Read and interpret equipment gauges and scales Apply basic calculations to quantities in recipes to meet production quantities Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCON2010 Operate an enrobing process	FBPOPR2035 Operate an enrobing process	Unit sector code updated to better match work task Minor changes to Performance Criteria to clarify task Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCON2010 Operate an enrobing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated an enrobing process to produce at least one batch of enrobed confectionery to meet specifications, including:

following safe work procedures

applying food safety procedures to work practices

monitoring control points and conducting inspections as required to confirm process remains within specification, including:

supply of chocolate or compound to the enrobing reservoir

temperatures of chocolate or compound and pipelines

compound supply pump speed

curtain flow

blower and vibrator settings

chocolate or compound coverage

backing off and tailing

product weight

appearance

addressing routine processing issues.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the enrobing process, including the effect of chocolate or compound viscosity on enrobing, and types of chocolate suitable/used for coverage and backing off

basic operating principles of equipment used for the enrobing process, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required for the enrobing process, and action to take if services are not available

the flow of the enrobing process and the effect of outputs on downstream processes

conditioning requirements for centres/bars/biscuits and chocolate or compound, including understanding of temper test procedures

quality characteristics of centres/bars/biscuits and chocolate for use in the enrobing process, and the effect of variation on process performance and outputs

quality characteristics to be achieved by the enrobing process

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment, and early warning signs of potential problems

methods used to monitor the enrobing process, including inspecting, measuring and testing

good manufacturing practices (GMP) relevant to work task

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination/cross-contamination and food safety risks associated with the enrobing process, and related control measures

common causes of variation for the operation of the enrobing process, and corrective action required

health and safety hazards and controls relevant to the operation of the enrobing process

requirements of different shutdowns as appropriate to the enrobing process and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities required for the operation of the enrobing process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the enrobing process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitising procedures required for enrobing equipment

procedures to record traceability of product and ingredients.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

enrober, cooling equipment and related services

materials to be processed, including chocolate or compound and conditioned centres to be enrobed

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety and quality requirements

information on equipment capacity and operating parameters

recipe/batch specifications, control points and processing parameters

recording requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCON2011 Operate a chocolate tempering process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a chocolate tempering process.

This unit applies to individuals who work under general supervision and in a food processing environment. It typically applies to the worker responsible for applying basic operating principles to the operation and monitoring of a chocolate tempering process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Confectionery (CON)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Confirm chocolate is available to meet tempering requirements 1.2 Identify and confirm equipment has been cleaned according to work health and safety and food safety requirements 1.3 Identify safety requirements and wear appropriate personal protective clothing and equipment, ensuring correct fit
2. Prepare the tempering equipment and process for operation	2.1 Fit machine components and related attachments, and adjust to meet operating requirements 2.2 Enter processing and operating parameters to meet safety and production requirements 2.3 Carry out pre-start checks according to workplace requirements
3. Operate and monitor equipment	3.1 Start and operate the tempering process according to standard operating procedures 3.2 Monitor tempering equipment to ensure optimal operations 3.3 Conduct and interpret temper tests and make required adjustments to ensure that specifications are met 3.4 Identify, adjust and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.5 Follow and apply workplace housekeeping and waste disposal procedures
4. Shut down the tempering process	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process according to safe work procedures 4.3 Identify and report maintenance requirements according to workplace requirements 4.4 Maintain workplace records according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to work task Interpret tempering requirements
Writing	Complete processing records using electronic, digital and/or paper-based formats
Numeracy	Monitor and interpret production and process control indicators and data, including time/temperature and pump speed Read gauges and scales Monitor supply and flow of materials to and from the process

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCON2011 Operate a chocolate tempering process	FBPOPR2052 Operate a chocolate tempering process	Unit sector code updated to better match work task Minor changes to Performance Criteria to clarify intent Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCON2011 Operate a chocolate tempering process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated a chocolate tempering process to process at least one batch of chocolate to meet specifications, including:

monitoring control points and conducting inspections to confirm process remains within specification, including:

setting pump speeds

checking temperature/zone settings

checking chocolate temperatures

taking corrective action in response to out-of-specification results

following safe work procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the tempering process, including:

basic understanding of the crystallisation behaviour of cocoa fat

relationship between crystal forms and melting points/temperatures

process stages, including heating, cooling, agitating and reheating, and effect of each of these on outcomes

basic operating principles of equipment for the tempering process, including:

main equipment components

temperature zones

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

services required for the chocolate tempering process, and action to take if services are not available

the flow of the tempering process, and the effect of outputs on downstream processes

quality characteristics required of chocolate for tempering, and the effect of variation on tempering process performance

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment, and early warning signs of potential problems

methods used to monitor the tempering process, including temper test procedures and the significance of results for tempering process adjustments

good manufacturing practices (GMP) relevant to work task

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination/cross-contamination and food safety risks associated with the tempering process, and related control measures

common causes of variation related to the chocolate tempering process, and corrective action required

health and safety hazards and controls related to the chocolate tempering process

requirements of different shutdowns as appropriate to the tempering process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities relevant to the chocolate tempering process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the tempering process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitisation procedures for chocolate tempering equipment

procedures to record traceability of product and ingredients.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

tempering equipment and related services

chocolate to be tempered

temper meter

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, and quality requirements

information on equipment capacity and operating parameters

recipe/batch specifications, control points and processing parameters

documentation and recording requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCON3001 Operate a complex chocolate depositing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a depositing process that deposits chocolate parts, such as wafers, fillings and chocolate, into moulds.

This unit applies to individuals who are responsible for the operation and monitoring of chocolate depositing equipment in a confectionery production environment.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Confectionery (CON)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the depositing equipment and process for operation	1.1 Confirm materials are available according to product specification 1.2 Identify safety requirements and wear appropriate personal protective equipment, ensuring correct fit 1.3 Identify food safety requirements for the task and product 1.4 Condition equipment and ingredients according to recipe 1.5 Identify and confirm cleaning and maintenance requirements 1.6 Fit and adjust machine components and related attachments according to equipment operating instructions 1.7 Enter processing or operating parameters according to recipe and equipment operating instructions 1.8 Carry out pre-start checks according to operating procedures
2. Operate and monitor the depositing process	2.1 Start and operate the process safely according to operating instructions and safety procedures 2.2 Deposit chocolate to achieve required mould coverage 2.3 Deposit, place or apply back-off to extra parts of product into mould to meet requirements of end product 2.4 Monitor equipment to identify variation in operating conditions 2.5 Adjust equipment operations to meet product specification 2.6 Take samples and confirm that product is appropriately assembled and formed to specification 2.7 Identify, rectify or report out-of-specification product or process outcomes according to workplace procedures 2.8 Maintain the work area according to workplace procedures 2.9 Maintain workplace records according to workplace procedures
3. Shut down the depositing process	3.1 Identify the appropriate shutdown procedure according to operating instructions 3.2 Shut down the process safely according to shutdown procedures 3.3 Identify and report maintenance requirements according to workplace procedures 3.4 Clean equipment and dispose of waste in line with environmental requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret information in recipes, equipment operational instructions and workplace procedures
Writing	Accurately enter operational data into production equipment Complete processing records using electronic, digital and/or paper-based formats
Numeracy	Read and interpret equipment gauges and scales Apply basic calculations to quantities in recipes for production volume and equipment

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCON3001 Operate a complex chocolate depositing process	FBPCON2004 Operate a chocolate depositing or moulding process	Unit code and title updated to better match complexity of task Minor changes to Performance Criteria to clarify task Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCON3001 Operate a complex chocolate depositing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated a complex chocolate depositing process to produce one batch of confectionery products, each made up of more than one part, to specification, including:

applying food safety procedures to work practices

following safe work procedures

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the chocolate depositing process, including ingredients and components used, handling and conditioning requirements, and process stages

basic operating principles of equipment, including main equipment components, status and purpose of guards, equipment operating capacities and applications, and the purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

the flow of the chocolate depositing process and the effect of outputs on downstream processes

quality characteristics and types of chocolate used for depositing

quality requirements of centres, wafers and other additions, as appropriate to product, and the effect of variation on process outputs

quality characteristics to be achieved by the deposited product

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment, and early warning signs of potential problems

methods used to monitor the chocolate depositing process, including inspecting, measuring and testing as required by the process

good manufacturing practices (GMP) relevant to work task

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination/cross-contamination and food safety risks associated with the chocolate depositing process, and related control measures

common causes of variation, and corrective action required

work health and safety hazards and controls relevant to process (or complex chocolate depositing process)

requirements of different shutdowns as appropriate to the chocolate depositing process and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the chocolate depositing process, including waste and rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitisation procedures for chocolate depositing and moulding equipment

procedures to record traceability of product and ingredients.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

process and related equipment and services

ingredients used in the preparation of chocolate depositing or moulding product as required

sampling schedules and test procedures and equipment

cleaning materials, equipment and procedures

specifications:

work procedures, including advice on safe work practices, food safety and quality requirements

information on equipment capacity and operating parameters

recipe/batch specifications, control points and processing parameters

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCON3002 Operate and monitor a boiled confectionery process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, monitor, adjust and shut down a high boil and low boil confectionery process.

This unit applies to individuals who work as production workers and are responsible for the operation and monitoring of confectionery boiling equipment in a confectionery production environment.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Confectionery (CON)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the high and low boil equipment and process for operation	1.1 Confirm materials are available according to specification 1.2 Identify safety requirements and wear appropriate personal protective equipment, ensuring correct fit 1.3 Identify food safety requirements for the task and product 1.4 Select and combine ingredients for syrup in the sequence specified by batch or recipe instructions 1.5 Identify and confirm cleaning and maintenance requirements and status of high and low boil process equipment 1.6 Enter processing and operating parameters according to equipment operating instructions 1.7 Check and adjust equipment performance according to batch requirements and operating parameters 1.8 Carry out pre-start checks according to operating procedures
2. Operate and monitor the high and low boil process	2.1 Deliver ingredients and additives in the required quantities and sequence to meet recipe specifications 2.2 Start and operate the process safely according to operating instructions and safety procedures 2.3 Monitor equipment to identify variations in operating conditions 2.4 Adjust operations to meet product specification 2.5 Heat, cook and cool product according to specification 2.6 Take samples and test product to ensure it meets specifications 2.7 Identify, rectify or report out-of-specification product or process outcomes according to workplace procedures 2.8 Maintain the work area according to workplace procedures 2.9 Maintain workplace records according to workplace procedures
3. Shut down the high and low boil process	3.1 Identify the appropriate shutdown procedure according to operating instructions 3.2 Shut down the process safely according to shutdown procedures 3.3 Identify and report maintenance requirements according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret information in recipes, equipment operational instructions and workplace procedures
Writing	Accurately enter operational data into production equipment Complete processing records using electronic, digital and/or paper-based formats
Numeracy	Read and interpret equipment gauges and scales Scale recipes up and down

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCON3002 Operate and monitor a boiled confectionery process	FBPCON2002 Operate a boiled confectionery process	Unit code and title updated to better match complexity of task Minor changes to Performance Criteria to clarify task Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCON3002 Operate and monitor a boiled confectionery process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated at least one high and/or low boiled confectionery process to produce a batch of confectionery to meet specifications, including:

applying food safety procedures to work practices

following safe work procedures

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the high and low boil process relating to the range of products to be produced, including:

ingredients used and their purpose

syrup making (super saturated solutions)

relationship between temperature and moisture content

the effect of vacuum on processing

reactions including crystallisation

process stages

basic operating principles of equipment, including main equipment components, status and purpose of guards, the effect of vacuum on the cooking process and further processing, equipment operating capacities and applications, and the purpose and location of sensors and related feedback instrumentation

services required, and action to take if services are not available

the flow of the high and low boil process, and the effect of outputs on downstream processes

quality requirements of materials used in low and high boil manufacture, and effect of variation on process performance and outputs

quality characteristics required of process outputs

good manufacturing practices (GMP) relevant to work task

methods used to further process high and low boils, including basic forming or extruding and stamping, cooling, pulling and aerating as required by product range

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment, and early warning signs of potential problems

methods used to monitor the high and low boil process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination and food safety risks associated with the high and low boil process, and related control measures

health and safety hazards and controls relevant to boiled confectionery process

requirements of different shutdowns as appropriate to the high and low boil process and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

product and process changeover procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the high and low boil process, including waste and rework collection and handling procedures related to the process

basic operating principles of process control, where relevant, including the relationship between control panels and systems and the physical equipment

cleaning and sanitisation procedures

procedures to record traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

mixing equipment, cookers and coolers

ingredients used in the preparation of high and low boil product

sampling schedules and test procedures and equipment

cleaning materials, equipment and procedures

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

recipe/batch specifications, control points and processing parameters

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCON3003 Operate and monitor a chocolate conching process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, monitor, adjust and shut down a conching process to blend and process ingredients for making chocolate.

This unit applies to individuals who work as production workers and are responsible for the operation and monitoring of chocolate conching process equipment in a confectionery production environment.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Confectionery (CON)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the conching equipment and process for operation	1.1 Confirm refined mass is available for product specification 1.2 Identify and confirm cleaning and maintenance requirements according to workplace requirements 1.3 Identify safety requirements and wear appropriate personal protective equipment, ensuring correct fit 1.4 Identify food safety requirements for the task and product 1.5 Fit and adjust machine components and related attachments 1.6 Enter processing or operating parameters according to equipment operating instructions 1.7 Check and adjust equipment performance according to operating parameters 1.8 Carry out pre-start checks according to operating procedures
2. Operate and monitor equipment	2.1 Start and operate the conching process safely according to operating instructions and safety procedures 2.2 Monitor equipment to identify variation in operating conditions 2.3 Make final additions according to the recipe 2.4 Adjust equipment operations to meet product specification 2.5 Take samples and confirm that ingredients are blended and emulsified and specifications are met at each stage according to recipe 2.6 Identify, adjust or report out-of-specification product or process outcomes according to workplace procedures 2.7 Maintain the work area according to workplace procedures 2.8 Maintain workplace records according to workplace procedures
3. Shut down the conching process	3.1 Identify the appropriate shutdown procedure according to operating instructions 3.2 Shut down the process safely according to shutdown procedures 3.3 Identify and report maintenance requirements according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret information in recipes, equipment operational instructions and workplace procedures
Writing	Accurately enter operational data into production equipment Complete processing records using electronic, digital and/or paper-based formats
Numeracy	Read and interpret equipment gauges and scales Apply basic calculations to quantities in recipes for production volume and equipment

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCON3003 Operate and monitor a chocolate conching process	FBPCON2003 Operate a chocolate conching process	Unit code and title updated to better match complexity of task Minor changes to Performance Criteria to clarify intent Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCON3003 Operate and monitor a chocolate conching process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated a conching process to prepare at least one batch of chocolate to meet product specifications, including:

applying food safety procedures to work practices

following safe work procedures

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of conching chocolate, including:

processing stages in chocolate making and the role of conching

ingredients used in chocolate and those added during conching, including ingredients in different types of chocolate as appropriate to production requirements, and an understanding of the quality requirements and role of each main ingredient

changes that occur in ingredients during conching

significance of viscosity and methods of adjustment

basic operating principles of equipment, including main equipment components, status and purpose of guards, equipment operating capacities and applications, and the purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

the flow of the conching process and the effect of outputs on downstream processes

quality requirements of mass and ingredients used, and effect of variation on process performance and outputs

quality characteristics required of the conching stage

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

methods used to monitor the conching process, including an understanding of particle size and other inspections and tests as required

good manufacturing practices (GMP) relevant to work task

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination/food safety risks and related control measures

health and safety hazards and controls relevant to conching process

requirements of different shutdowns as appropriate to the conching process and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

product and process changeover procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the conching process, including waste and rework collection and handling procedures related to the process

basic operating principles of process control where relevant, including the relationship between control panels and systems and the physical equipment

cleaning and sanitisation procedures for chocolate conching equipment

procedures to record traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

conching equipment

ingredients used in the preparation of chocolate products

sampling schedules and test procedures and equipment

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

recipe/batch specifications, control points and processing parameters

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCON3004 Operate and monitor a confectionery depositing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, monitor, adjust and shut down a depositing process to deposit confectionery syrup into solid or flexible moulds. This is sometimes known as starchless moulding.

This unit applies to individuals who work as production workers and are responsible for the operation and monitoring of confectionery depositing equipment in a confectionery production environment.

This unit does not apply to depositing chocolate. The skills and knowledge required for depositing chocolate are covered in FBPOPR2097 Operate a depositing process.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Confectionery (CON)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the depositing equipment and process for operation	1.1 Confirm materials are available for product specification 1.2 Identify and confirm cleaning and maintenance requirements 1.3 Identify safety requirements and wear appropriate personal protective equipment, ensuring correct fit 1.4 Identify food safety requirements for the task and product 1.5 Fit and adjust machine components and related attachments according to equipment operating instructions 1.6 Enter processing or operating parameters according to equipment operating instructions and confectionery specifications 1.7 Check and adjust equipment performance according to operating parameters 1.8 Carry out pre-start checks according to operating procedures 1.9 Transfer syrup to depositing equipment according to operating procedures
2. Operate and monitor equipment	2.1 Start and operate the depositing process safely according to operating instructions and safety procedures 2.2 Monitor equipment to identify any blockages or any variation in operating conditions 2.3 Adjust equipment operations to meet product specification 2.4 Take samples and test product to confirm that specifications are met at each stage 2.5 Identify, adjust or report out-of-specification product or process outcomes according to workplace procedures 2.6 Maintain the work area according to workplace procedures 2.7 Maintain workplace records according to workplace procedures
3. Shut down the depositing process	3.1 Identify the appropriate shutdown procedure according to operating instructions 3.2 Shut down the process safely according to shutdown procedures 3.3 Identify and report maintenance requirements according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret information in recipes, equipment operational instructions and workplace procedures
Writing	Accurately enter operational data into production equipment Complete processing records using electronic, digital and/or paper-based formats
Numeracy	Read and interpret equipment gauges and scales, including sugar content of syrup as percentage by mass (degrees Brix, °Bx) Apply basic calculations to quantities in recipes for production volume and equipment

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCON3004 Operate and monitor a confectionery depositing process	FBPCON2005 Operate a confectionery depositing process	Unit code and title updated to better match complexity of task Minor changes to Performance Criteria Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCON3004 Operate and monitor a confectionery depositing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated a confectionery depositing process to produce at least one batch of moulded confectionery to meet product specifications, including:

applying food safety procedures to work practices

following safe work procedures

taking corrective action in response to typical faults and inconsistencies, including clearing blocked nozzles.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the depositing process, including product preparation and conditioning requirements and product depositing

basic operating principles of equipment, including main equipment components, status and purpose of guards, equipment operating capacities and applications, and the purpose and location of sensors and related feedback instrumentation

services required, and action to take if services are not available

the flow of the depositing process and the effect of outputs on downstream processes

quality requirements of materials for depositing, and effect of variation on depositing process performance and outputs, including weight and measurement of individual items

quality characteristics required of process outputs

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment, and early warning signs of potential problems, such as sticky syrup and blocked nozzles

methods used to monitor the depositing process, including inspecting, measuring and testing as required by the process

typical tests used to monitor product, including viscosity of syrup, size, weight, appearance

equipment used to measure product, including temperature readers and refractometer

inspection or test points (control points) in the process and the related procedures and recording requirements

good manufacturing practices (GMP) relevant to work task

contamination and food safety risks associated with the depositing process, and related control measures

health and safety hazards and controls relevant to confectionery depositing process

requirements of different shutdowns as appropriate to the depositing process and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the depositing process, including waste and rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitisation procedures for confectionery depositing equipment

procedures to record traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

depositing equipment

sampling schedules and test procedures and equipment

cleaning materials, equipment and procedures

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

recipe/batch specifications, control points and processing parameters

confectionery depositing process and related equipment and services

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCON3005 Operate and monitor a granulation and compression process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a granulation and compression process.

This unit applies to individuals who work as production workers and are responsible for the operation and monitoring of granulation and compression equipment in a confectionery production environment.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Confectionery (CON)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the equipment for ingredient addition	1.1 Confirm materials are available for product specification 1.2 Deliver ingredients and additives in the required quantities and sequence
2. Prepare the granulation equipment and process for operation	2.1 Identify and confirm cleaning and maintenance requirements 2.2 Identify safety requirements and wear appropriate personal protective equipment, ensuring correct fit 2.3 Identify food safety requirements for the task and product 2.4 Set the granulation process to production specifications according to equipment operating instructions 2.5 Check and adjust granulation equipment performance according to operating parameters 2.6 Carry out pre-start checks according to operating procedures
3. Prepare the compression process for operation	3.1 Set the compression process to production specifications 3.2 Check and adjust compression equipment performance according to operating parameters 3.3 Carry out pre-start checks according to operating procedures
4. Operate and monitor equipment	4.1 Start and operate the process safely according to operating instructions and safety procedures 4.2 Combine ingredients in specified sequence according to recipe and procedures 4.3 Take samples to confirm granules produced are of the required particle size, according to product specifications 4.4 Ensure product is compressed to meet product specification 4.5 Monitor equipment to identify variation in operating conditions 4.6 Adjust equipment operations to meet product specification 4.7 Identify, rectify or report out-of-specification product or process outcomes according to workplace procedures 4.8 Maintain the work area according to workplace procedures 4.9 Maintain workplace records according to workplace procedures
5. Shut down the compression process	5.1 Identify the appropriate shutdown procedure according to operating instructions 5.2 Shut down the process safely according to shutdown procedures 5.3 Identify and report maintenance requirements according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret information in recipes, equipment operational instructions and workplace procedures
Writing	Accurately enter operational data into production equipment Complete processing records using digital and/or paper-based formats
Numeracy	Read and interpret equipment gauges and scales Apply basic calculations to quantities in recipes for production volume and equipment

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCON3005 Operate and monitor a granulation and compression process	FBPCON2006 Operate a granulation and compression process	Unit code and title updated to better match complexity of task Minor changes to Performance Criteria for clarity Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCON3005 Operate and monitor a granulation and compression process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated a granulation and compression process to produce at least one batch of confectionery to meet product specifications, including:

applying food safety procedures to work practices

following safe work procedures

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the granulation and compression process

basic operating principles of equipment, including main equipment components, status and purpose of guards, equipment operating capacities and applications, and the purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

the flow of the granulation and compression process, and the effect of outputs on downstream processes

quality requirements of ingredients for granulating, and effect of variation on the granulation process

quality requirements of granulated mass, including density and the relationship to weight and breakages

operating requirements of both granulation and compression, related parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment, and early warning signs of potential problems

methods used to monitor the granulation and compression process, including inspecting, measuring and testing as required by the process

good manufacturing practices (GMP) relevant to work task

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination/food safety risks associated with the granulation and compression process, and related control measures

health and safety hazards and controls relevant to granulation and compression process

requirements of different shutdowns as appropriate to the granulation and compression process and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the granulation and compression process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitisation procedures for the granulation and compression process

procedures to record traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

granulation and compression equipment

ingredients used in the preparation of granulation and compression confectionery products as required

sampling and testing procedures and equipment

cleaning materials, equipment and procedures

specifications:

granulation and compression work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on granulation and compression equipment capacity and operating parameters

recipe/batch specifications, control points and processing parameters

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCON3006 Operate and monitor a panning process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, monitor, adjust and shut down a panning process to coat tablets and/or centres with a hard or soft coating that is sometimes polished.

This unit applies to individuals who work as production workers and are responsible for the operation and monitoring of panning equipment in a confectionery production environment.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Confectionery (CON)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the panning equipment and process for operation	1.1 Confirm materials are available for product specification 1.2 Identify safety requirements and wear appropriate personal protective equipment and clothing, ensuring correct fit 1.3 Identify food safety requirements for the task and product 1.4 Select and prepare centres and coating according to batch or recipe instructions 1.5 Identify and confirm cleaning and maintenance requirements 1.6 Prepare the panning process to meet safety and production requirements 1.7 Check and adjust equipment performance according to operating parameters 1.8 Carry out pre-start checks according to operating procedures
2. Operate and monitor the panning process	2.1 Start and operate the panning process safely according to operating instructions and safety procedures 2.2 Monitor equipment to identify variation in operating conditions 2.3 Adjust equipment operations to ensure product meets specification 2.4 Take samples and confirm that specifications for coating and conditioning are met at each stage 2.5 Identify, adjust or report out-of-specification product or process outcomes according to workplace procedures 2.6 Maintain the work area according to workplace procedures 2.7 Maintain workplace records according to workplace procedures
3. Shut down the panning process	3.1 Identify the appropriate shutdown procedure according to operating instructions 3.2 Shut down the process safely according to shutdown procedures 3.3 Identify and report maintenance requirements according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret information in recipes, equipment operational instructions and workplace procedures
Writing	Accurately enter operational data into production equipment Complete processing records using electronic, digital and/or paper-based formats
Numeracy	Read and interpret equipment gauges and scales Apply basic calculations to quantities in recipes for production volume and equipment Measure parameters for coating

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCON3006 Operate and monitor a panning process	FBPCON2007 Operate a panning process	Unit code and title updated to better match complexity of task Minor changes to Performance Criteria for clarity Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCON3006 Operate and monitor a panning process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated a panning process to produce a batch of hard or soft coated confectionery, to meet product specifications, including:

applying food safety procedures to work practices

following safe work procedures

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of the panning process, including centre preparation and conditioning procedures and requirements, coating preparation and the stages in the panning process

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required, including heat and air, and action to take if services are not available

the flow of the panning process and the effect of outputs on downstream processes

coatings typically used for panning, including glucose, starch and chocolate

conditioning requirements for centres and coatings

quality characteristics of centres and coatings for use in the panning process, and the effect of variation on panning process performance and outputs

quality characteristics to be achieved by the process

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

methods used to monitor the panning process, including inspecting, measuring and testing as required by the process

good manufacturing practices (GMP) relevant to work task

inspection or test points (control points) in the process and the related procedures and recording requirements

food safety/contamination risks associated with the process, and related control measures

common causes of variation, and corrective action required

health and safety hazards and controls relevant to panning process

requirements of different shutdowns as appropriate to the panning process and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the panning process, including waste and rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitisation procedures relevant to the panning process

procedures to record traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

panning equipment

ingredients used in the panning process

sampling schedules and test procedures and equipment

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on panning equipment capacity and operating parameters

recipe/batch specifications, control points and processing parameters

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCON3007 Operate and monitor a chocolate refining process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, monitor, adjust and shut down a chocolate mixing and refining process to produce 'flake', which will be conched.

This unit applies to individuals who work as production workers and are responsible for the operation and monitoring of mixing and refining equipment used in the manufacture of chocolate.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Confectionery (CON)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to mix ingredients	1.1 Confirm materials are available for product specification 1.2 Identify safety requirements and wear appropriate personal protective equipment, ensuring correct fit 1.3 Identify food safety requirements for the task and product 1.4 Enter processing or operating parameters according to equipment operating instructions 1.5 Conduct pre-start checks according to operating parameters
2. Mix ingredients ready for refining process	2.1 Deliver ingredients and additives to the mixer in the required quantities and sequence to meet recipe specifications 2.2 Start and operate the mixing process safely according to operating instructions and safety procedures 2.3 Monitor equipment to identify variation in operating conditions 2.4 Adjust equipment operations to meet product specification 2.5 Take samples and confirm that specifications are met at each stage according to workplace procedures 2.6 Identify, adjust or report out-of-specification product or process outcomes according to workplace procedures
3. Prepare the refining equipment and process for operation	3.1 Confirm materials are available for product specification 3.2 Identify and confirm cleaning and maintenance requirements 3.3 Fit and adjust machine components and related attachments according to equipment operating instructions 3.4 Enter processing or operating parameters according to equipment operating instructions 3.5 Check and adjust equipment performance according to operating parameters 3.6 Carry out pre-start checks according to operating procedures
4. Operate and monitor equipment	4.1 Start and operate the refining process safely according to operating instructions and safety procedures 4.2 Monitor equipment and services to identify variation in operating conditions, including temperature of chilled water 4.3 Adjust equipment operations to meet product specification 4.4 Take samples and confirm that specifications are met at each stage 4.5 Identify, adjust or report out-of-specification product or process outcomes according to workplace procedures 4.6 Maintain the work area according to workplace procedures 4.7 Maintain workplace records according to workplace procedures
5. Shut down the refining process	5.1 Identify the appropriate shutdown procedure according to operating instructions 5.2 Shut down the process safely according to shutdown procedures 5.3 Identify and report maintenance requirements according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret information in recipes, equipment operational instructions and workplace procedures
Writing	Accurately enter operational data into production equipment
Numeracy	Read and interpret equipment gauges and scales Apply basic calculations to quantities in recipes for production volume and equipment Measure distance between rollers

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCON3007 Operate and monitor a chocolate refining process	FBPCON2008 Operate a chocolate refining process	Unit code and title updated to better match complexity of task Minor changes to Performance Criteria for clarity Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCON3007 Operate and monitor a chocolate refining process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated a chocolate refining process to produce at least one batch of chocolate flake to meet specifications, including:

applying food safety procedures to work practices

following safe work procedures

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of mixing and refining chocolate, including:

processing stages in chocolate making and the role of mixing, refining and pre-refining as appropriate

ingredients used in chocolate and those introduced during refining, including ingredients in different types of chocolate, as appropriate to production requirements and an understanding of the quality requirements and role of each main ingredient

changes that occur in ingredients during mixing and refining

significance of particle size for product characteristics

basic operating principles of equipment, including main equipment components, status and purpose of guards, equipment operating capacities and applications, and the purpose and location of sensors and related feedback instrumentation

services required, including water for cooling

the flow of the mixing and refining process, and the effect of outputs on downstream processes

quality requirements of ingredients used, and effect of variation on process performance and outputs

quality characteristics required of the refined mass

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment, and early warning signs of potential problems

methods used to monitor the mixing and refining process, including inspecting, measuring and testing as required by the process

good manufacturing practices (GMP) relevant to work task

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination and food safety risks and related control measures

health and safety hazards and controls relevant to chocolate refining process

requirements of different shutdowns as appropriate to the mixing and refining process and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the mixing and refining process, including waste and rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitisation procedures for chocolate refining equipment

procedures to record traceability of product and ingredients.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

chocolate refining equipment

ingredients used in the preparation of chocolate products

sampling schedules and test procedures and equipment

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on chocolate refining equipment capacity and operating parameters

recipe/batch specifications, control points and processing parameters

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCON3008 Operate and monitor a starch moulding process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, monitor, adjust and shut down gel-based products using a starch moulding process.

This unit applies to individuals who work as production workers and are responsible for the operation and monitoring of starch moulding equipment and processes in a confectionery production environment.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Confectionery (CON)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the starch moulding equipment and process for operation	1.1 Confirm materials are available for product specification 1.2 Condition starch for moulding according to production specifications 1.3 Identify and confirm cleaning and maintenance requirements 1.4 Identify food safety requirements for the task and product 1.5 Identify safety requirements and wear appropriate personal protective equipment and ensure correct fit
2. Manufacture the gel product	2.1 Prepare starch mould to meet production requirements 2.2 Prepare and cook syrup with flavour and colour to meet product specification 2.3 Enter processing or operating parameters for depositing syrup according to equipment operating instructions 2.4 Deposit syrup to moulding equipment for conditioning 2.5 Check and adjust equipment performance according to operating parameters 2.6 Carry out pre-start checks according to operating procedures
3. Operate and monitor equipment	3.1 Start and operate the process safely according to operating instructions and safety procedures 3.2 Monitor starch moulding process to identify any variation in operating conditions, and make adjustments to ensure product meets specification 3.3 Monitor finishing equipment to identify variation in operating conditions, and make adjustments to ensure product meets specification 3.4 Take samples and confirm that specifications are met at each stage, ensuring excess starch is removed and items are finished with oil-based coating 3.5 Identify, rectify or report out-of-specification product or process outcomes according to workplace procedures 3.6 Maintain the work area according to workplace procedures 3.7 Maintain workplace records according to workplace procedures
4. Shut down the starch moulding process	4.1 Identify the appropriate shutdown procedure according to operating instructions 4.2 Shut down the process safely according to shutdown procedures 4.3 Identify and report maintenance requirements according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret information in recipes, equipment operational instructions and workplace procedures
Writing	Accurately enter operational data into production equipment Complete processing records using electronic, digital and/or paper-based formats
Numeracy	Read and interpret equipment gauges and scales Apply basic calculations to quantities in recipes for production volume and equipment

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCON3008 Operate and monitor a starch moulding process	FBPCON2009 Operate a starch moulding process	Unit code and title updated to better match complexity of task Minor changes to Performance Criteria for clarity Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCON3008 Operate and monitor a starch moulding process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated a starch moulding process to produce at least one batch of confectionery to meet product specifications, including:

applying food safety procedures to work practices

following safe work procedures

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the starch moulding process, including an understanding of each stage of the cyclic process:

starch mould preparation

product preparation and conditioning

product depositing into conditioned starch

starch use and recovery cycle (reconditioning)

finishing

basic operating principles of equipment, including main equipment components, status and purpose of guards, equipment operating capacities and applications, and the purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

the flow of the starch moulding and depositing process, and the effect of outputs on downstream processes

quality requirements of starch moulds and materials for depositing, and effect of variation on starch moulding process performance and outputs, including the moisture absorption characteristics of starch and impact on the process

quality characteristics required of process outputs

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment, and early warning signs of potential problems

methods used to monitor the starch moulding process, including inspecting, measuring and testing as required by the process

good manufacturing practices (GMP) relevant to work task

inspection or test points (control points) in the process and the related procedures and recording requirements

various finishing products, including oil and/or sugar-based products

contamination and food safety risks associated with the starch moulding process, and related control measures

health and safety hazards and controls relevant to starch moulding process

requirements of different shutdowns as appropriate to the starch moulding process and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitisation procedures for starch moulding equipment

procedures to record traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

cooking, starch moulding and finishing equipment and related services

ingredients used in the preparation of starch moulding process

sampling schedules and equipment

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on starch moulding equipment capacity and operating parameters

recipe/batch instructions, control points and processing parameters

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPDPR2007 Operate a cooling and hardening process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the knowledge and skills required to set up, operate, adjust and shut down a process to cool and harden dairy products to specification.

This unit applies to individuals who apply basic operating principles to the operation and monitoring of equipment and processes used to cool and harden dairy products in a dairy products production environment.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Dairy Processing (DPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the cooling and hardening process for operation	1.1 Confirm materials and personal protective equipment are available for operating requirements 1.2 Identify and confirm equipment has been cleaned according to work health and safety and food safety requirements 1.3 Identify safety requirements and wear appropriate personal protective clothing and equipment, ensuring correct fit 1.4 Conduct pre-start checks according to workplace requirements
2. Operate and monitor the cooling and hardening process	2.1 Start up and operate the cooling and hardening process according to workplace procedures 2.2 Identify variation in equipment operation, and report maintenance requirements 2.3 Confirm that specifications are met at each stage 2.4 Identify or report out-of-specification product or process outcomes 2.5 Maintain the work area according to workplace guidelines, work health and safety and food safety requirements 2.6 Enter information in workplace records in required format
3. Shut down the cooling and hardening process	3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process safely according to workplace procedures 3.3 Identify and report maintenance requirements according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret standard operating procedures for the cooling and hardening process
Writing	Record data and observations using digital and/or paper-based formats
Numeracy	Read and interpret gauges and scales Confirm process remains within specification for time, temperature (°C), flow rates and pressure

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPDPR2007 Operate a cooling and hardening process	FBPDPR2004 Operate a cooling and hardening process	Minor changes to Performance Criteria to clarify intent Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPDPR2007 Operate a cooling and hardening process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated cooling and hardening equipment to process at least one batch of product, including:

following safe work procedures

following food safety requirements

identifying out-of-specification or non-conforming products.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the cooling and hardening process, including:

the principles of heat transfer

the difference between latent heat energy transfer and sensible heat energy transfer

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

the flow of the cooling and hardening process and the effect of product output on downstream processes

quality characteristics to be achieved by cooling and hardening process

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

techniques used to monitor the cooling and hardening process, such as inspecting, measuring and testing as required by the process

inspection or test points (control points) in the process, and the related procedures and recording requirements

contamination, cross-contamination and food safety risks associated with the process, and related control measures

work health and safety hazards and controls relevant to cooling and hardening process

requirements of different shutdowns as appropriate to the process and workplace production requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the cooling and hardening process, including waste collection and handling procedures

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitisation procedures for cooling and hardening equipment

recording requirements for traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

cooling and hardening equipment and services

cleaning materials, equipment and procedures

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

production schedules and batch or recipe instructions

specifications, control points and processing parameters

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPDPR3001 Operate and monitor a curd production and cutting process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the knowledge and skills required to set up, operate, adjust and shut down a curd production and cutting process in cheese making.

This unit applies to individuals who apply basic operating principles to the operation and monitoring of a curd production and cutting process, and associated equipment in a dairy processing environment.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Dairy Processing (DPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the curd production and cutting process for operation	1.1 Confirm materials and personal protective equipment are available 1.2 Identify and confirm cleaning and maintenance requirements according to food safety requirements 1.3 Identify food safety requirements for the task and product 1.4 Fit personal protective equipment, and adjust machine components and attachments needed for operating requirements 1.5 Enter parameters required to meet safety and operating requirements 1.6 Conduct pre-start checks according to workplace requirements
2. Operate and monitor equipment	2.1 Start up the curd production and cutting process according to workplace procedures 2.2 Monitor equipment to identify variation in operating conditions 2.3 Adjust equipment operations to meet product specification 2.4 Take samples and confirm that curd sets according to specifications, and cut size is appropriate 2.5 Identify, rectify and/or report out-of-specification product or process outcomes 2.6 Maintain the work area according to workplace health and safety and food safety requirements 2.7 Enter information in workplace records in required format
3. Shut down the curd production and cutting process	3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process safely according to workplace procedures 3.3 Identify and report maintenance requirements according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret standard operating procedures for the curd production and cutting process
Writing	Record processing data using electronic, digital and/or paper-based formats
Numeracy	Measure processing speed, curd size (mm) and temperature (°C) Read and monitor gauges and scales

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPDPR3001 Operate and monitor a curd production and cutting process	FBPDPR2003 Operate a curd production and cutting process	Unit code and title updated to match complexity of task Minor changes to Performance Criteria for clarity Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPDPR3001 Operate and monitor a curd production and cutting process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has set up, operated and monitored, and shut down curd production and cutting, to process at least one batch of curd to specification, including:

applying food safety procedures to work practices

following safe work practices

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the curd production and cutting process, including the methods used to coagulate milk for cheese making

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

the flow of the curd production and cutting process, and the effect of product output on downstream processes

stages and changes that occur during curd production, including physical and chemical changes that occur during curd production and cutting

quality characteristics required for curd production and cutting

factors that affect curd firmness

contamination/cross-contamination and food safety risks associated with the process, and related control measures

the effect of raw material characteristics on curd production and cutting

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

techniques used to monitor the curd production and cutting process, including inspecting, measuring and testing as required by the process

good manufacturing practices (GMP) relevant to work task

inspection or test points (control points) in the process, and the related procedures and recording requirements

health and safety hazards and controls, including the purpose and limitations of protective clothing and equipment relevant to the work process

requirements of different shutdowns as appropriate to the curd production and cutting process and workplace production requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

routine maintenance procedures

cleaning and sanitisation procedures for the curd production and cutting process

procedures to record traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

vat for producing curd

curd cutting equipment

raw materials to produce curd

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety and quality requirements

product specifications, control points and processing parameters

documentation and recording requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPDPR3002 Operate and monitor a fermentation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the knowledge and skills required to set up, operate, adjust and shut down a fermentation process typically used in the production of dairy products.

This unit applies to individuals who apply basic operating principles to the operation and monitoring of machines and equipment used for the fermentation of dairy products in a dairy processing environment.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Dairy Processing (DPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the fermentation equipment and process for operation	1.1 Confirm materials and personal protective equipment are available 1.2 Identify and confirm cleaning and maintenance requirements according to food safety requirements 1.3 Identify food safety requirements for the task and product 1.4 Fit personal protective equipment, and adjust machine components and attachments needed for operating requirements 1.5 Enter parameters required to meet safety and operating requirements 1.6 Conduct pre-start checks according to workplace procedures
2. Operate and monitor equipment	2.1 Start up the fermentation process according to workplace procedures 2.2 Monitor equipment to identify variation in operating conditions 2.3 Adjust equipment operations to meet product specification 2.4 Take samples and confirm that fermentation meets specification 2.5 Identify, rectify and report out-of-specification product or process outcomes 2.6 Maintain the work area according to workplace guidelines, workplace health and safety and food safety requirements 2.7 Enter information in workplace records in required format
3. Shut down the fermentation process	3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process according to workplace procedures 3.3 Identify and report maintenance requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret standard operating procedures for the fermentation process
Writing	Record processing data using electronic, digital and/or paper-based formats
Numeracy	Monitor processing time, temperature (°C), and water activity (Aw) Read and monitor gauges and scales

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPDPR3002 Operate and monitor a fermentation process	FBPDPR2006 Operate a fermentation process	Unit title and code updated to match complexity of task Minor changes to Performance Criteria for clarity Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPDPR3002 Operate and monitor a fermentation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated a fermentation process to produce at least one batch of fermented food to meet product specification, including:

applying food safety procedures to work practices

following safe work practices

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the fermentation process, including the stages and reactions that occur during fermentation

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

the flow of this process and the effect of outputs on downstream processes

quality characteristics to be achieved by the fermentation process

types of starters used and their role in the fermentation process

quality requirements of materials and the effect of variation on process performance

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

methods used to monitor the fermentation process, including inspecting, measuring and testing as required by the process

good manufacturing practices (GMP) relevant to work task

inspection or test points (control points) in the process, and the related procedures and recording requirements

contamination/cross-contamination and food safety risks associated with the process, and related control measures

common causes of variation, and corrective action required

health and safety hazards and controls, including the purpose and limitations of protective clothing and equipment relevant to the work process

requirements of different shutdowns as appropriate to the process and workplace production requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste or rework collection and handling procedures

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

routine maintenance procedures for fermentation equipment

cleaning procedures for fermentation equipment

procedures to record traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

fermentation equipment

product to be fermented

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety and quality requirements

information on equipment capacity and operating parameters

product specifications, control points and processing parameters

sampling schedules

documentation and recording requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPDPR3003 Control batch processing for powdered milk products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 6.0.

Application

This unit of competency describes the skills and knowledge required to handle, feed and dose micronutrients and additives when undertaking batch processing of powdered milk products.

This unit applies to individuals who handle, measure, set dosages and record micronutrients and additives in batch processing of powdered milk products.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Dairy Processing (DPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify finish feed requirement	1.1 Identify product to be manufactured from production schedule, customer order or standard operating procedure (SOP) 1.2 Identify micronutrient or additive requirements from screen, recipe, SOP or supervisor
2. Obtain correct micronutrient or other additive	2.1 Identify storage location for micronutrient or additive according to workplace requirements 2.2 Obtain micronutrient or additive according to SOP 2.3 Read micronutrient or additive label to determine any special mixing, dosing or health and safety requirements 2.4 Confirm micronutrients and additive requirements with nutritionist and/or other technical staff
3. Add micronutrient or additive to product	3.1 Match micronutrient or additive to powdered milk product 3.2 Determine appropriate volume, measurement or proportion of micronutrient or additive 3.3 Measure, prepare and pre-mix micronutrient or additive in line with safety and production requirements 3.4 Add micronutrient or additive to product at appropriate location and stage of processing in line with workplace procedures 3.5 Follow appropriate contamination, quality and traceability procedures according to health, safety and food safety procedures 3.6 Take samples of product and conduct basic tests to ensure product meets specifications 3.7 Dispose of waste according to environmental guidelines
4. Record use of micronutrient or additive	4.1 Record type and amount of micronutrient or additive used in required format 4.2 Generate correct product batch labels and add to product using required method 4.3 Complete workplace records, including traceability records, according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret names of powdered milk micronutrients and additives Read and check information on product specification
Writing	Record use of micronutrients and additives using electronic, digital and/or paper-based formats
Oral communication	Use industry vocabulary, including names of micronutrients and additives
Numeracy	Measure products and ingredients by weight (mg, g, kg, T) and volume (ml, L)

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPDPR3003 Control batch processing for powdered milk products	Not applicable	The unit has been created to address a skill or task required by industry that is not covered by an existing unit	Newly created

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPDPR3003 Control batch processing for powdered milk products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has controlled batch processing of at least one run of powdered milk product to meet specification, including:

applying safe work practices

applying food safety procedures to work practices

accurately measuring micronutrients and/or additives.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

milk powder manufacturing process, including spray drying

properties of powdered milk products, including particle size, powder density, solubility and stability

nutritional make-up of powdered milk products produced at the workplace

four categories of food safety hazards, including biological, chemical, physical and allergenic, and relevant controls and procedures for identifying unsafe and/or non-conforming product

common microbiological hazards typically found in powdered milk, and their controls

principles of a critical control point (CCP) analyses approach to managing food safety, including identifying hazards that are likely to occur, establishing appropriate methods of control, and confirming that controls are met

contamination and cross-contamination risks, and controls used when mixing powdered milk products

risk factors for cross-transference for batch processing

good manufacturing practices (GMP) relevant to work task

requirements of the Food Standards Code in relation to dairy processing

preparation procedures required for batch processing of powdered milk products

sampling techniques used to check product against specification

basic tests carried out on powdered milk products

mathematical techniques to determine appropriate volume, measurement or proportion of additives in the batch

health and safety procedures for working with powdered milk products

environmental issues and controls relevant to working with powdered products, including waste disposal

cleaning and sanitisation procedures for processing equipment

procedures to track traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a powdered milk processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

powdered milk product for processing

product recording and labelling system

specifications:

sample production schedule, customer order or standard operating procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPDPR3004 Operate and monitor a butter churning process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a butter churning process to produce sweet cream butter product to specification.

This unit applies to individuals who apply operating principles to the operation and monitoring of butter churning equipment and processes in a dairy product production environment.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Dairy Processing (DPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the butter churning equipment and process for operation	1.1 Confirm materials are available to meet production specification 1.2 Identify safety requirements and wear appropriate personal protective equipment, ensuring correct fit 1.3 Identify food safety requirements for the task and product 1.4 Fit and adjust machine components and attachments needed for operating requirements 1.5 Enter parameters required to meet safety and operating requirements 1.6 Conduct pre-start checks according to workplace procedures
2. Operate and monitor equipment	2.1 Start up and operate the butter churning process according to workplace procedures 2.2 Monitor equipment to identify variation in operating conditions 2.3 Adjust equipment operations to meet product specification 2.4 Take samples to confirm that product meets specifications 2.5 Identify, rectify or report out-of-specification product or process outcomes 2.6 Maintain the work area according to workplace guidelines, health and safety, and food safety requirements 2.7 Maintain workplace records in required format according to workplace procedures
3. Shut down the butter churning process	3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process safely according to workplace procedures 3.3 Identify and report maintenance requirements according to workplace procedures 3.4 Clean equipment and dispose of waste in line with environmental requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret standard operating procedures for the butter churning process
Writing	Complete processing records using digital and/or paper-based formats
Numeracy	Read and monitor gauges and scales Monitor agitation speeds, flow rates, temperature (°C) and weights (g, kg) for the butter churning process against production specifications

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPDPR3004 Operate and monitor a butter churning process	FBPDPR2001 Operate a butter churning process	Unit code and title updated to match complexity of task Minor changes to Performance Criteria to clarify task Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPDPR3004 Operate and monitor a butter churning process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated and monitored a butter churning process to produce at least one batch of product to meet specifications, including:

applying food safety procedures to work practices

following safe work procedures

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the butter churning process, including product preservation and the types of additives and ingredients used in the process

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

the flow of the butter churning process and the effect of product output on downstream processes

quality characteristics to be achieved by the butter churning process

contamination/cross-contamination and food safety risks associated with the process, and related control measures

good manufacturing practices (GMP) relevant to work task

Food Standards Code requirements for the production of butter

the effect of raw material characteristics on the butter churning process

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

techniques used to monitor the butter churning process, including inspecting, measuring and testing, as required by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

common causes of variation, and corrective action required

health and safety hazards and controls relevant to butter churning process

requirements of different shutdowns as appropriate to the process and workplace production requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste collection and handling procedures

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

routine maintenance procedures for butter churning equipment

cleaning and sanitisation procedures for butter churning equipment

procedures to record traceability of product and ingredients.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a dairy processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

butter churning process and related equipment and services

ingredients for the butter churning process

cleaning materials, equipment and procedures

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

recipe/batch specifications, control points and processing parameters

sampling schedules and test procedures and equipment

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPDPR3005 Operate and monitor a butter oil process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the knowledge and skills required to set up, operate, monitor and shut down the components of a butter oil process. This process, also known as an anhydrous milk fat (AMF) process, is used for the preparation of butter oil from either cream or melted butter.

This unit applies to individuals who apply operating principles to the operation and monitoring of butter oil equipment and processes in a dairy product production environment. Operators must be capable of operating a butter oil process using either cream or melted butter.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Dairy Processing (DPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the butter oil equipment and process for operation	1.1 Confirm materials are available to meet production specification 1.2 Identify safety requirements and wear appropriate personal protective equipment, ensuring correct fit 1.3 Identify food safety requirements for high and low boil products 1.4 Fit and adjust machine components and attachments needed for operating requirements 1.5 Enter parameters required to meet safety and operating requirements 1.6 Conduct pre-start checks according to workplace requirements
2. Monitor butter oil processing	2.1 Start up and operate the butter oil process according to workplace procedures 2.2 Monitor equipment to identify variation in operating conditions 2.3 Adjust equipment operations to meet product specification 2.4 Take samples to confirm that product meets specifications 2.5 Identify, rectify or report out-of-specification product or process outcomes 2.6 Maintain the work area according to workplace guidelines, health and safety, and food safety requirements 2.7 Maintain workplace records in required format according to workplace procedures
3. Shut down the butter oil process	3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process safely according to workplace procedures 3.3 Identify and report maintenance requirements according to workplace procedures 3.4 Clean equipment and dispose of waste in line with environmental requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret standard operating procedures for the butter oil process
Writing	Complete processing records using digital and/or paper-based formats
Numeracy	Read and monitor gauges and scales Monitor pressure (kPa), temperature (°C) and water flow (cubic metres per second)

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPDPR3005 Operate and monitor a butter oil process	FBPDPR2002 Operate a butter oil process	Unit code and title updated to match complexity of task Minor changes to Performance Criteria to clarify task Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPDPR3005 Operate and monitor a butter oil process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated and monitored a butter oil process to produce at least one batch of product from cream, or from melted butter, to meet specifications, including:

applying food safety procedures to work practices

following safe work procedures

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of each stage in the butter oil process, including an understanding of the stages, process flow and phases produced

basic operating principles of equipment, including:

the principles of centrifuges and principles of evaporation

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required for a butter oil process, and action to take if services are not available

the effect of outputs on downstream processes

quality characteristics (fat content) to be achieved by the process

quality requirements of in-feed materials (cream or butter), and the effect of variation in material quality on process performance

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

methods used to monitor the production process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

good manufacturing practices (GMP) relevant to work task

Food Standards Code requirements for the production of butter

common causes of variation, and corrective action required, including how earlier stages in the process could contribute to cloudy product

contamination/cross-contamination and food safety risks, and related control measures

health and safety hazards and controls relevant to butter oil process

isolation, lock-out and tag-out procedures and responsibilities

requirements of different shutdowns as appropriate to the process and workplace production requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste or rework collection and handling procedures related to the process

cleaning and sanitisation procedures for the butter oil processing equipment

procedures to record traceability of product and ingredients.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a dairy processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

butter oil production equipment and related services

cream or butter to be processed

cleaning materials, equipment and procedures

specifications:

work procedures, including advice on safe work practices, food safety, quality and documentation requirements

information on equipment capacity and operating parameters

recipe/batch specifications, control points and processing parameters

sampling schedules and test procedures and equipment

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPEGG2003 Work on an egg grading floor

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 6.0.

Application

This unit of competency describes the skills and knowledge required to grade eggs, which requires knowledge of basic egg characteristics and quality principles in egg production and packing.

This unit applies to individuals who work in egg grading and packing facilities in a poultry production environment in either an operations or quality role.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Egg (EGG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for egg grading operation	1.1 Identify key work locations and egg grading and packaging equipment on egg grading floor 1.2 Identify grades of eggs packed by the workplace 1.3 Identify trays and packaging used for all orders, and location of best before dates on trays and cartons 1.4 Identify storage locations for packed orders prior to dispatch 1.5 Identify safe work procedures for egg grading, including use of personal protective equipment 1.6 Identify workplace environmental guidelines for egg grading floor operations, including disposal of waste
2. Recognise egg grades and common egg faults	2.1 Identify different grades of fresh eggs, including by size 2.2 Recognise gross, hairline and star cracks, black rot, dirt and other faults in eggs 2.3 Identify defects though the candling process
3. Operate on the egg grading floor	3.1 Confirm method for egg cleaning 3.2 Identify key risks to food safety on egg grading floor, including food safety plan and egg grading floor critical control points 3.3 Confirm steps and locations for detecting eggs with gross defects 3.4 Identify quality system, including sampling program and tests conducted both on and off the grading floor 3.5 Ensure eggs are individually stamped in line with Food Standards requirements 3.6 Identify and confirm steps and requirements for the packaging process, including process for printing best before date 3.7 Confirm temperature and humidity requirements for storing eggs

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret standard operating procedures required for working on an egg grading floor
Writing	Record processing data using digital and/or paper-based formats
Numeracy	Read and monitor gauges and scales Identify grades of eggs by weight (g) and size (small, medium, large, extra large) Identify appropriate best before dates

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPEGG2003 Work on an egg grading floor	FBPEGG2001 Work on an egg grading floor	Minor changes to Performance Criteria for clarity Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPEGG2003 Work on an egg grading floor

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has worked on an egg grading floor to grade eggs over a period of one shift, including:

identifying and addressing food safety risks

recognising eggs faults

ensuring eggs are stamped and washed in line with food safety standards.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

functions of key work areas, including washing equipment, weighing and automatic fault detection equipment, lanes, denesters, backpack side, quality room and cool rooms

egg components and purpose, including shell, shell membranes, yolk, albumen and air cell

Food Standards Code requirements for eggs and egg products

commonalities and differences between egg grades

importance of early grading and packing eggs on freshness

purpose and methods for egg cleaning

the need to separate dirty/unwashed eggs from clean/washed eggs

key egg faults, including types of cracks, faulty colouring, faulty shapes, and blood and other inclusions, and the methods used to detect faults

contamination and foreign bodies likely to be present in eggs and egg products

food safety risks present in egg pulp and egg products, including biological, chemical, physical and allergenic risks

measures used to control food safety risks

temperature and humidity requirements for storing eggs, and effects of variation from these requirements

environmental issues and controls relevant to the process, including waste or rework collection and handling procedures related to the process

health and safety procedures for egg grading, including the use of personal protective equipment

workplace cleaning and sanitisation procedures relevant to the egg grading process

procedures to record traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

an egg grading and packing workplace setting or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

egg washing, grading and packing equipment

eggs of different grades and condition, including eggs with common faults

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPEGG2004 Operate egg grading and packing floor equipment

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 6.0.

Application

This unit of competency describes the skills and knowledge required to operate and monitor specialist egg washing, grading and packaging equipment.

This unit applies to individuals who work under general supervision, and who apply basic operating principles to the operation and monitoring of equipment directly in contact with eggs, including washing station, denester and backpack workstations.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Egg (EGG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Operate and monitor egg receiving equipment	1.1 Check production schedules for egg type requirements 1.2 Wear appropriate personal protective equipment, and ensure correct fit 1.3 Conduct pre-start checks on egg receiving equipment according to operator instructions 1.4 Place eggs requiring manual loading onto conveyor 1.5 Check conveyor, finger sorter and other egg receiving equipment for jams and faults 1.6 Check primary and secondary wash and rinse machines and dryers for correct operation 1.7 Check passage of eggs through crack and leak detectors and weighing stations to confirm that faulty eggs are being identified and dropped out 1.8 Monitor sorting of eggs into different size lots for conformance to enterprise and job specification
2. Operate and monitor denester side egg packing lanes	2.1 Load printed packaging onto lane take off holders according to production instructions or orders 2.2 Ensure ink in egg stamper is correct temperature 2.3 Supply the correct number of size and grade of egg pallets and packs to each lane according to customer order 2.4 Enter packing order requirements, including number of eggs per carton or tray, and number of cartons or trays per order type, into each lane through key pad terminal 2.5 Ensure individual eggs are stamped with weight, in line with Food Standards Code 2.6 Undertake mechanical setting of the lane machinery for different size trays where required 2.7 Check setting of best before date printer 2.8 Monitor lanes to ensure that lanes do not run out of egg trays
3. Operate and monitor backpack side egg packing lanes	3.1 Determine number of cartons per order from lane boards or other job instructions 3.2 Monitor packing lanes to ensure trays are being packed into correct outer packaging, and adjust or report any out-of-specification outcomes according to workplace requirements 3.3 Stack trays not requiring packing into outer containers 3.4 Undertake quality checks of eggs throughout all stages of process for compliance with food safety standards and workplace requirements
4. Process damaged and faulty eggs	4.1 Collect and transport containers of faulty eggs from washers, and damaged eggs from packing machines, to liquid egg processing station 4.2 Sort eggs into edible and inedible waste product according to food safety standards and workplace requirements 4.3 Weigh and record edible waste product within specified time intervals 4.4 Feed faulty and damaged edible eggs to egg breaking or egg pulping machine 4.5 Start egg pulping machine according to workplace procedures 4.6 Monitor temperature of egg pulping machines and report any over-temperatures 4.7 Monitor and adjust speed of pumps to suit pulping and container filling operations 4.8 Weigh, record and dispose of inedible egg waste product according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret standard operating procedures for operating egg grading and packing floor equipment Interpret safety data sheets for cleaning chemicals
Writing	Complete processing records using digital and/or paper-based formats
Numeracy	Monitor supply and flow of eggs through washing and packing equipment Check egg weights and best before dates Interpret Haugh unit readings

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPEGG2004 Operate egg grading and packing floor equipment	FBPEGG2002 Operate egg grading and packing floor equipment	Prerequisite unit removed Minor edits to Performance Criteria to clarify requirements of job task Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPEGG2004 Operate egg grading and packing floor equipment

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated grading and packing floor equipment over the period of at least one work shift, including:

undertaking quality checks of egg grading, washing and packing process

addressing routine processing issues

applying safe work practices

applying food safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

grading floor layout, including conveyors, washing, drying, weighing and checking equipment, lanes, denester side, backpack side, lane boards and other instruction boards, store rooms and cool rooms

basic operating principles of equipment, including main equipment components, status and purpose of guards, equipment operating capacities and applications, and the purpose and location of sensors and related feedback instrumentation

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

Food Standards Code requirements for eggs and egg products

typical equipment faults and related causes, including signs and symptoms of faulty equipment, and early warning signs of potential problems

inspection or test points (control points) and the related procedures and recording requirements

requirements for different types of eggs, including cage, barn laid, free range and organic

common causes of variation in mechanical settings, and corrective action required

food safety risks present in egg pulp and egg products, including biological, chemical, physical and allergenic risks

measures used to control food safety risks

method used for communicating daily orders, including lane boards

purpose of best before dates for egg packaging

method of setting best before date printer for egg packaging

types and implication of cracks in eggs

location and contents of all material safety data sheets (SDS) for chemicals used in washing and cleaning processes

types of trays, outer packaging, buckets and other containers used on grading floor, and system used to identify containers used for first grade, seconds and defective eggs

determining first grade, seconds and defective eggs

maximum collection times for seconds and defective eggs from grading floor collection points

quality checks, including checks on outer quality, date printing, eggs weights, cleanliness, Haugh unit reading and misshapen and cracked eggs in cartons

procedures to record traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

an egg grading and packing workplace setting or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

egg washing, grading and packing equipment

eggs to be processed

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

production schedule/batch instructions

documentation and recording requirements and procedures

cleaning procedures, materials and equipment.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFAV2002 Apply hydro-cooling processes to fresh produce

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to use hydro-cooling equipment and processes to cool fresh fruit or vegetables in preparation for storage or transportation.

This unit applies to individuals who apply hydro-cooling processes in a food processing environment or at a farm or production site where produce is processed directly after harvest to maximise longevity.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Fruit and Vegetables (FAV)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify hydro-cooling requirements	1.1 Identify produce for hydro-cooling and confirm specific cooling and transfer requirements 1.2 Conduct pre-start checks of cooling equipment, prepare and fit personal protective equipment 1.3 Check and adjust equipment performance to meet work requirements 1.4 Place goods in storage areas to meet storage temperature, stores handling and stock rotation requirements 1.5 Record stores information in required format
2. Conduct hydro-cooling	2.1 Check storage facility for readiness and allocation of space for produce 2.2 Transfer produce in a manner that is safe and maintains produce quality 2.3 Set operating parameters for hydro-cooling equipment to meet safety and cooling requirements 2.4 Apply hydro-cooling to produce according to cooling requirements 2.5 Transfer produce to storage according to workplace procedures 2.6 Record process information in required format 2.7 Maintain the work area according to workplace standards, food safety and health and safety requirements
3. Monitor hydro-cooling process	3.1 Check temperature to ensure required levels are maintained 3.2 Identify and act on non-compliance issues or problems

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret standard hydro-cooling information, including impacts of timing and temperature on fresh produce
Writing	Record product and processing information using digital and/or paper-based formats
Numeracy	Interpret temperature gauges (C)

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFAV2002 Apply hydro-cooling processes to fresh produce	FBPFAV2001 Apply hydro-cooling processes to fresh produce	Minor changes to Performance Criteria to clarify intent Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFAV2002 Apply hydro-cooling processes to fresh produce

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has applied hydro-cooling processes to at least one batch of fresh produce to meet specifications, including:

applying safe work practices

applying food safety procedures to work practices

taking corrective action in response to typical faults and inconsistencies with cooling equipment.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

health and safety hazards and controls, including the purpose and limitations of protective clothing and equipment

hydro-cooling facilities and capacities available in the work area

key steps in the hydro-cooling process, including impact of timing and temperature

good manufacturing practices (GMP) relevant to work task

temperature control requirements of produce handled in the work area, including acceptable temperature ranges, consequences of failing to meet these ranges, and requirements for gradual temperature change

handling procedures for receiving and locating produce, including procedures for identifying, segregating and disposing of damaged or potentially unsafe stock

stock handling procedures for transferring cooled stock from a temperature-controlled environment, including the maximum duration stock can be held outside a controlled environment

food safety and quality consequences of stock temperature control requirements not being met

monitoring procedures and instrumentation, including the use of thermometers or other temperature-measuring instrumentation

notification, recording and reporting requirements and procedures for apply hydro-cooling processes

operating procedures for goods handling equipment

housekeeping requirements for work area

procedures to track traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a fresh food processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

hydro-cooling specifications and facilities

produce requiring cooling

load-shifting equipment

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

stock information recording system and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFAV3003 Conduct chemical wash for fresh produce

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to implement a wash process for fresh produce where chemicals, including chlorine, are used to achieve quality standards.

This unit applies to individuals who set and monitor levels of cleaning chemicals while conducting wash operations in a food processing production environment. It typically applies to produce that includes leafy greens and fruit, where chemicals are used to ensure required cleaning outcomes.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Fruit and Vegetables (FAV)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Confirm required use of chemicals	1.1 Identify chemicals used for the washing of fresh produce, and confirm required quantities 1.2 Identify hazards and risks associated with using chemicals, and implement control measures throughout operations 1.3 Prepare and use personal protective equipment according to workplace safety procedures 1.4 Identify and apply storage and handling requirements for chemicals
2. Prepare for washing operation	2.1 Confirm and prepare raw materials for washing according to production specifications 2.2 Confirm equipment for operational readiness, and fit and adjust components and related attachments 2.3 Carry out pre-start checks according to operator instructions 2.4 Measure chemicals and add dose according to specifications 2.5 Check performance of chemical-dosing equipment to confirm accuracy 2.6 Check water quality and confirm suitability for use
3. Operate and monitor the washing process	3.1 Start and operate the washing process according to operating instructions and health and safety requirements 3.2 Check water mix to confirm correct levels of chemicals 3.3 Monitor washing process to ensure raw materials meet product specifications 3.4 Transfer washed materials for further processing or packaging 3.5 Identify variation in equipment operation, and report maintenance requirements 3.6 Identify, rectify and report out-of-specification product or process outcomes 3.7 Maintain the work area according to workplace procedures, food safety and work health and safety requirements 3.8 Maintain workplace records in required format
4. Shut down the washing process	4.1 Implement the appropriate shutdown procedure 4.2 Handle, store and dispose of chemicals according to workplace procedures and environmental regulations 4.3 Identify and report maintenance requirements according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Learning	Identify routine problems and implement standard solutions according to workplace guidelines
Reading	Read and interpret standard operating procedures and directions for the safe operation of equipment when operating the chemical wash process
Writing	Record product and processing information using digital and/or paper-based formats
Numeracy	Measure (ml, L) and mix correct ratios of chemicals to water in the wash process

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFAV3003 Conduct chemical wash for fresh produce	FBPFAV3001 Conduct chemical wash for fresh produce	Minor changes to Performance Criteria to clarify intent Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFAV3003 Conduct chemical wash for fresh produce

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has conducted a chemical wash of at least one batch of fresh produce to meet product specifications, including:

applying safe work practices

applying food safety procedures to work practices

taking corrective action in response to typical faults and inconsistencies with the washing process.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the washing process, including the importance of water quality and the role of chemicals in the washing process

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required for the chemical wash process, and action to take if services are not available

the flow of this process and the effect of outputs on downstream processes

quality characteristics to be achieved by the washing, including the consequences of out-of-specification moisture levels on further processing and final product

quality requirements of raw materials, and effect of variation on process performance, including how variation in microbial load can affect the washing process

implications of incorrect chemical levels on fresh produce

operating requirements, parameters and corrective action required, where operation is outside specified operating parameters

good manufacturing practices (GMP) relevant to work task

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

methods used to monitor the washing process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the process and the related procedures, and recording requirements

contamination/cross-contamination and food safety risks associated with the process, and related control measures

common causes of variation, and corrective action required

workplace health and safety hazards and controls relevant to chemical wash process

requirements of different shutdowns as appropriate to the process and workplace production requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

product or process changeover procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection and waste disposal

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

sampling and testing associated with process monitoring and control

routine maintenance procedures for washing equipment

cleaning and sanitisation procedures for washing equipment

procedures to track traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a fresh food processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

washing equipment and services, including water and chemicals

raw materials to be processed

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule and batch instructions

sampling schedules and test procedures and equipment

recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFAV3004 Program fresh produce grading equipment

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to program grading equipment to identify key characteristics of fresh produce, and sort accordingly.

This unit applies to individuals who operate mechanical and computer-based technology to sort fresh fruit and vegetables according to key characteristics, including size, weight, density, quality or colour.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Fruit and Vegetables (FAV)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Confirm produce grading specifications	1.1 Examine characteristics of produce and confirm purpose for grading 1.2 Confirm customer and packaging requirements 1.3 Determine specifications for grading based on customer requirements 1.4 Identify and address hazards and risks associated with grading produce, including food safety risks
2. Program grading equipment	2.1 Enter grading specifications into equipment 2.2 Use computer program or equipment components to enable a variety of grading outcomes to be achieved 2.3 Test or monitor program or equipment operation against specified outcomes 2.4 Investigate problems or inconsistencies in grading outcomes to determine cause 2.5 Implement corrective action where applicable, or report to appropriate personnel 2.6 Complete documentation and records of grading specifications for customer

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Read and interpret standard operating procedures and instructions for the safe operation of grading equipment
Writing	Record product and processing information using digital and/or paper-based formats
Numeracy	Estimate sizes, shapes and measurements (mm, cm) of fresh produce to be graded and sorted Set specifications for grading produce

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFAV3004 Program fresh produce grading equipment	FBPFAV3002 Program fresh produce grading equipment	Minor changes to Performance Criteria to clarify intent Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFAV3004 Program fresh produce grading equipment

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has programmed fresh produce grading equipment for at least one batch of fresh produce to meet client specifications, including:

applying safe work practices

applying food safety procedures to work practices

taking corrective action in response to typical faults and inconsistencies in the grading process.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

grading equipment features, processes and technologies

factors that influence grading outcomes

typical problems that occur in the grading process, and likely causes and appropriate response options

contamination/cross-contamination and food safety risks associated with the process, and related control measures

good manufacturing practices (GMP) relevant to work task

workplace health and safety hazards and controls relevant to programming grading equipment

characteristics of produce used for grading and the process of identification

routine maintenance procedures for grading equipment

cleaning and sanitisation procedures for grading equipment

procedures to track traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a fresh food processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

produce, grading equipment and consumables

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, standard operating procedures, food safety, quality and environmental requirements

grading specifications

recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST4009 Label foods according to legislative requirements

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to label foods and/or beverages according to legislative requirements.

The unit applies to individuals who have responsibility for maintaining the product safety, quality and legislative requirements for labelling food and/or beverage items.

No 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.

Pre-requisite Unit

Nil

Unit Sector

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify specific criteria required for a food and/or beverage label	1.1 Identify legal requirements of food and/or beverage labels 1.2 Identify the relationship between label and consumer information 1.3 Confirm that the ingredients in a food or beverage product are accurately described 1.4 Confirm that date marking is completed and linked to information on batch number and date of processing 1.5 Confirm that directions for use and storage information are provided 1.6 Confirm that country of origin information is completed to comply with requirements for food source and place of processing 1.7 Identify additional general information requirements 1.8 Source commodity-specific labelling requirements
2. Document information from the processing operation required on the product label	2.1 Identify exemptions for nutrition information panel 2.2 Provide information on energy, protein, fat, saturated fat, carbohydrate, sugars and sodium content, and any other nutritional information required by legislation 2.3 Provide the number of servings, the average quantity of food or beverage in a serving and the unit quantity of the product 2.4 Document the declaration of weights and measures 2.5 Confirm that legislative requirements for specifying allergens and irradiated food or beverages, percentage labelling and mandatory warning and advisory statements and declarations (including genetically modified ingredients) are included on the label
3. Produce a label for a specified food or beverage product	3.1 Collate label data and format 3.2 Use software packages to produce a nutritional panel for a food or beverage label 3.3 Assess food and/or beverage labels to determine compliance, and modify if necessary 3.4 Monitor the operation of labelling equipment

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret legislative requirements and standards for food and/or beverage labelling Interpret food safety guidelines, codes of practice, standards and regulations relevant to a food and/or beverage processing enterprise Identify the legal responsibilities of a food processing company relating to product content, packaging, nutritional panels and use-by dates
Numeracy	Source, collect and organise a range of data for use on product labels Apply units of measurement and percentage compositions of food make-up for nutrition information panel

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST4009 Label foods according to legislative requirements Release 2	FBPFST4009 Label foods according to legislative requirements Release 1	Minor clarifications throughout to note content addresses both food and beverages	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST4009 Label foods according to legislative requirements

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has produced accurate labels for two different items of food and/or beverages that comply with the current Food Standards Code.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

legislation, regulations and standards relating to food and/or beverage labelling

legal, industry and enterprise requirements of a food or beverage label, including requirements for specifying allergens and irradiated foods or beverages, percentage labelling and mandatory warning and advisory statements and declarations (including genetically modified ingredients)

data to be accessed to populate a product label

legal implications of incorrect food or beverage labelling

exemptions for nutrition information

the relationship between the consumer and information required on a label.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

personal protective equipment required for labelling food and/or beverages according to legislative requirements

labelling equipment

specifications:

production process, manufacturer advice and operating procedures

workplace documentation, including specifications and procedures for food and/or beverage labels

food and/or beverage labelling legislation, codes of practice and guidelines

workplace information recording systems, requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST4013 Interpret and respond to food and/or beverage test results

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Application

This unit of competency describes the skills and knowledge required to interpret test results and make decisions about how to manage the production process in response to the results.

This unit applies to those workers who have responsibility for overseeing the production of food and/or beverages and the quality assurance requirements associated with those products.

No 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.

Pre-requisite Unit

Nil

Unit Sector

Food Science and Technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Review food and/or beverage test results	1.1 Access and read test results 1.2 Compare test results to reference standards and expectations 1.3 Identify trends in data and/or results 1.4 Identify atypical results
2. Source cause of food and/or beverage atypical data	2.1 Identify a range of possible causes for atypical results 2.2 Gather data and other information to eliminate or confirm possible causes
3. Act on results of analysis	3.1 Determine options to correct processing of food and/or beverage 3.2 Determine options to correct cause of atypical results 3.3 Select the most appropriate solution/s 3.4 Take action to correct atypical results in accordance with product specification 3.5 Record actions taken in response to analysis in accordance with workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Numeracy skills	Interpret test results, including carrying out simple calculations
Get the work done	Think through options to identify and respond to atypical results of tests Trace and source obvious cause of artefact or malfunction

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST4013 Interpret and respond to food and/or beverage test results	Not applicable	New unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST4013 Interpret and respond to food and/or beverage test results

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has accurately interpreted and suitably responded to test results in a food production environment, including:

at least four of the following test types most relevant to the job role:

pH

alcohol

bitterness

colour

microbiological counts

moisture

vicinal diketones (VDKs)

carbon dioxide (CO2) and nitrogen (N2)

dissolved oxygen (DO)

total packed oxygen (TPO)

water activity (Aw)

test type specific to food or beverage product

performing calculations that include decimals and percentages, volume, ratios, dosage and concentration

recording actions carried out in response to test results.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of tests performed as part of job role and principles of the standard methods/specifications used

typical basic tests, equipment and methods relevant to product

measurements used for typical tests

acceptable parameters for typical test results

sources of uncertainty in measurement and methods for control

workplace and/or legal traceability requirements

numeracy skills relevant to job role:

convert units involving multiples and submultiples

use fractions, decimals, proportions and percentages to determine responses to results

use areas (m2) and volumes (ml, L, m3) to describe product quantities

calculate dose (mg), average mass, mass percentage, density, moisture, relative and absolute humidity

determine ratios, such as mass to mass, mass to volume and volume to volume percentages

calculate concentration, such as g/100mL, mg/L and dilution ml/L

analyse statistical data to identify processing issues

calculate food properties, such as % concentration (dry), % content of moisture, ash, fat, protein, alcohol, sulphur dioxide and trace metals

methods for controlling atypical outcomes of tests, relevant to process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real food or beverage production environment

resources, equipment and materials:

food or beverage process test results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST4014 Apply sensory analysis in food and/or beverage production

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Application

This unit of competency describes the skills and knowledge required to carry out sensory analysis of food and/or beverages, and to use appropriate terminology when describing the organoleptic properties.

This unit applies to workers who have responsibility for overseeing the production of food and/or beverages and the quality assurance requirements, and who are responsible for making changes to processing based on the results of the sensory analysis.

No 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.

Pre-requisite Unit

Nil

Unit Sector

Food Science and Technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify the organoleptic properties of food or beverage	1.1 Recognise the five basic tastes (sweet, salty, bitter, sour and umami) 1.2 Identify the textural properties of food or beverage 1.3 Identify aromas and flavours 1.4 Recognise the effect of colour on the visual properties of food or beverage 1.5 Recognise any personal sensory blind spots
2. Analyse food or beverage samples	2.1 Determine required organoleptic properties for specified product 2.2 Devise or access appropriate recording documentation for the sensory evaluation test 2.3 Prepare samples for analysis in accordance with workplace procedures 2.4 Analyse sensory properties of food or beverage 2.5 Identify any faults with product that do not fit product specification 2.6 Identify the factors influencing sensory evaluation tests 2.7 Identify differences between standard specified for product and sample
3. Act on results of analysis	3.1 Record details of analysis using predetermined format 3.2 Discuss outcomes of analysis with team 3.3 Determine action to be taken as a result of the analysis

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Oral communication	Use appropriate terminology and effective communication skills to discuss sensory analysis results and determine actions
Get the work done	Think through options to solve problems as they arise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST4014 Apply sensory analysis in food and/or beverage production	Not applicable	New unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST4014 Apply sensory analysis in food and/or beverage production

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has effectively applied sensory analysis in a food and/or beverage production environment, including:

analysing and describing the organoleptic properties of three different food products, or three different beverage products, including:

taste – sweet, salty, bitter, sour and umami (savoury)

texture

aroma

flavour

colour

visual properties

identifying differences between the three products

identifying product faults

identifying any personal sensory blind spots.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

industry codes of practice relevant to industry sector

anatomy, physiology and functions of taste and smell to determine sample appearance, texture, aroma and flavour

the primary flavour characteristics of sweet/sour, umami (savoury) and bitter/salty

frameworks for organoleptic evaluation, relevant to product

clarity around what makes a quality product (style, context, specification)

interaction of sensory activity, including the interaction between taste and smell, and effect of temperature on samples

associated characteristics of mouth feel and appearance

the various sensory evaluation tests used in the food processing industry

principles and purpose of test methods implemented (why they are used and what they demonstrate)

quality requirements for conducting a taste panel

sensory panels and their makeup (and acknowledgement that people have different sensory skills)

descriptive, discriminative and affective sensory methods

typical samples used for sensory analysis, including:

raw materials, ingredients, final products, packaging materials, and materials that come in contact with the product

materials at stages of production

process aids and adjuncts

common testing methods:

triangular test, duo-trio test, ranking test, paired comparison test and blending test

flavour profile

threshold analysis

discriminative testing, descriptive testing and affective testing

typical uses of the results obtained from the sensory analysis:

quality assurance at various stages of production

quality control and troubleshooting

research and development of new products

blending.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real food or beverage production environment

resources, equipment and materials:

food and/or beverage product samples for analysis.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5010 Implement and review the preparation of milk for processing

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to implement and review the standards and procedures for receiving and preparing milk for product manufacture.

This unit applies to individuals who are responsible for maintaining product safety, quality and efficiency in the dairy processing sector, utilising knowledge of food science and processes to determine the required food safety, quality and performance of food production equipment.

No 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.

Pre-requisite Unit

Nil

Unit Sector

Food Science and Technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Receive fresh milk and blend using standard industry data	1.1 Provide a safe working environment for milk receival and testing 1.2 Apply receival and testing procedures for milk 1.3 Record and store test data 1.4 Blend milk to requirements, based on test data 1.5 Store milk to meet industry standards
2. Implement procedures for separation and/or pasteurisation of received milk in preparation for further processing	2.1 Implement a sequence of activity to prepare the system for separation and/or pasteurisation 2.2 Implement the production schedule to ensure all resources and requirements are available and meet company requirements 2.3 Document data requirements and collection points for food safety, quality and production standards 2.4 Implement procedures to deal with non-conformance in relation to process and the final product 2.5 Set the production system to operating specifications before and during preparation and testing of received milk 2.6 Implement process control system for the preparation of milk for further processing
3. Diagnose, rectify and report problems arising from the preparation of milk for manufacture	3.1 Interpret product tests to ensure compliance with requirements 3.2 Implement a system to identify defects and abnormalities in delivered milk 3.3 Make adjustments to processes and equipment in response to analysed results 3.4 Record and report problems
4. Review production processes for preparing milk for further processing	4.1 Review the critical control points and critical limits for product safety 4.2 Undertake food tests to check product composition and compliance with further manufacturing requirements 4.3 Review operating procedures for food safety and quality 4.4 Review safe work systems for processing 4.5 Review environmental impacts and energy efficiencies for preparation of milk for processing

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product quality and workplace procedures
Numeracy	Maintain and analyse data resulting from testing of products
Get the work done	Problem-solve issues as they arise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5010 Implement and review the preparation of milk for processing Release 2	FBPFST5010 Implement and review the preparation of milk for processing Release 1	‘Homogenisation’ removed from element and performance criteria so that unit can be applied to artisan cheese making settings	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5010 Implement and review the preparation of milk for processing

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has effectively implemented and reviewed the preparation of milk for processing on at least one occasion, including:

assessing the impact of processing on milk

establishing critical control points (CCPs) and critical limits for each step in the preparation of milk for processing

monitoring production of milk for further processing

monitoring the implementation of the Hazard Analysis and Critical Control Points (HACCP) plan

determining data collection and documentation requirements

carrying out milk sampling and testing according to the HACCP plan and operational procedures

accurately interpreting test results

making procedural adjustments to address non-compliance

ensuring relevant food safety standards and associated regulations are adhered to.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the components of milk

the hazards associated with raw milk

the various spoilage organisms associated with milk

the testing and processing stages in preparing milk for further processing

the risks to milk product quality from incorrect preparation and handling of fresh milk

output of each of the processes used in the preparation of milk for further processing

compositional requirements for milk prepared for further processing for a range of processed milk products

principles of operation of equipment and accessories used in the preparation of milk for further processing

critical factors in the testing and preparation of received milk for further processing into dairy products

processes used in the preparation and manufacture of non-fermented dairy products

resource requirements for the preparation of milk for further processing

potential product defects and their causes, which may arise in the preparation of milk for further processing

milk sampling and testing

data requirements appropriate for food safety, quality and production standards

manufacturing processes, including materials and equipment, involved in preparing delivered milk for further processing

milk handling and its impact on properties for further processing

chemical and physical hazards that may affect milk

procedures for milk storage, handling and preparation

health and safety in the workplace procedures

sanitation and hygiene procedures

HACCP principles and critical limits in a HACCP program

food safety standards and regulatory requirements associated with the preparation of milk for processing.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real milk processing workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

testing equipment

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5031 Identify the microbiological and biochemical properties of fermented food and/or beverages

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Application

This unit of competency describes the skills and knowledge required to identify the microbiological and chemical properties of fermented food and/or beverages, including the identification of food contamination and spoilage.

This unit applies to individuals who apply technical and theoretical knowledge and who design and communicate solutions to sometimes complex problems.

No 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.

Pre-requisite Unit

Nil

Unit Sector

Food Science and Technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Apply the principles of microbiological quality control for successful fermentation	1.1 Determine the fermentation critical control points (CCPs) for successful fermentation for different fermented food and beverage categories 1.2 Identify the indicators of unsuccessful fermentation for different fermented food and beverage categories 1.3 Determine the correct microbiological quality control program for specific fermented food and beverage in terms of the Food Standards Code
2. Identify key microorganisms involved in fermentation	2.1 Identify the key microorganisms used in different fermentation processes 2.2 Identify the differences between different fermentation processes and when they are used 2.3 Identify the indicators of successful fermentation for each different fermentation process
3. Identify food poisoning and spoilage microorganisms that may result from incorrect fermentation practices	3.1 Identify the major pathogenic organisms and any associated toxins that may be present in an unsuccessful ferment 3.2 Interpret and determine appropriate action based on microbiological and chemical test results 3.3 Determine the ramifications of fermented product contamination in terms of public health and product shelf-life quality
4. Perform microbiological sampling and testing techniques	4.1 Perform microbiological sampling techniques to collect production samples 4.2 Take samples to determine the presence of the pathogenic and spoilage organisms to confirm adequacy of operating processes, including plant sanitation 4.3 Organise appropriate storage and transport of samples to testing facility 4.4 Identify the appropriate range of actions required when out-of-specification test results are received
5. Identify the biochemical pathways that occur in fermented food and beverage production	5.1 Identify the biochemical pathways associated with the different categories of fermented food and beverages 5.2 Identify the reactions and properties of sugars and starches through a fermentation process
6. Identify and conduct simple biochemical tests to track the process of fermenting food	6.1 Identify the significance of a range of chemical parameters to track the progress of the fermentation process, including sugar levels, pH, acidity, water activity (Aw), salinity, alcohol 6.2 Test for sugar levels to determine fermentation progress 6.3 Test for starch levels to determine fermentation progress 6.4 Test for acidity to determine fermentation progress 6.5 Handle samples and reagents safely

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret food safety guidelines, standards and regulations Interpret documented processes for control of microbial growth in food products
Numeracy	Maintain and analyse data resulting from microbiological tests Determine calibration procedures and schedule for test equipment

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5031 Identify the microbiological and biochemical properties of fermented food and/or beverages	Not applicable	New unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5031 Identify the microbiological and biochemical properties of fermented food and/or beverages

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has identified and analysed microbiological and biochemical effects that take place in the fermentation of three different food and/or beverage products, including:

conducting relevant in-process tests required to monitor the progress of fermentation.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

types of fermentation, including yeasts, bacteria, symbiotic culture of bacteria and yeast (SCOBY) and fungi

types and effects of microbiological and chemical hazards from incorrect fermentation (for each product)

spoilage in fermented food and/or beverages and how they could be avoided

processes used in the control of microbial growth in food products

criteria for successful fermentation of different types of fermented food and beverages, including: organism, fermentation time, fermentation temperature, fermentation atmosphere (aerobic vs anaerobic), pH for different fermented food and beverage categories, water activity (Aw)

major microorganisms responsible for food poisoning and spoilage

Food Standards Code in relation to fermented food and beverages

standard microbiological techniques to identify food poisoning and spoilage organisms

the importance of plant hygiene and how it can affect the finished product

microbiological toxins and aflatoxins

typical spoilage patterns in fermented foods caused by chemical and microbiological issues

microbiological quality control programs

plant hygiene, including sanitation and verification techniques

rapid microbiological techniques:

accelerated culture techniques

rapid biochemical tests

measurement of total bacteria metabolism

measurement of spoilage

non-traditional methods

automated and mechanised methods

the relevance of rapid microbiological technology, as related to control of plant hygiene

potential microbiological pathogens

chemical hazards

critical control limits and microbiological processes and species in fermented food and beverage production

characteristics and phenomena that occur during fermentation

common chemical reactions that occur in food processing, including both spontaneous and controlled reactions, including:

the role of enzymes in generating biological reactions

tests commonly used to measure phenomena, and related units of measurement

transition phases applicable to a given production process

the role of temperature and pressure in the transition process

pH and its impact on fermentation

role of secondary fermentation.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

test equipment, manufacturers’ advice and operating procedures

specifications:

product standards.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFSY1002 Follow work procedures to maintain food safety

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to maintain food safety (including food allergen management) when carrying out work tasks. Basic food safety practices include personal hygiene and conduct, safe food handling, housekeeping and waste disposal related to work tasks, and responsibilities where work involves routine manual processes and operation of simple automated equipment.

This unit applies to individuals who work alongside a supervisor in most situations and is relevant to a number of job roles throughout food processing industries at various levels.

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.

Pre-requisite Unit

Nil

Unit Sector

Food Safety (FSY)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Handle food safely	1.1 Identify food handling and food safety requirements applicable to the workplace 1.2 Carry out food handling as directed 1.3 Maintain work space and equipment cleanliness in line with cleaning and sanitation procedures 1.4 Dispose of waste in line with workplace requirements
2. Identify, control and report food safety hazards	2.1 Monitor work area, materials, equipment and product routinely to ensure compliance with food safety requirements 2.2 Identify processes, practices or conditions that are not consistent with the food safety program, and report to supervisor 2.3 Complete workplace documentation to meet workplace requirements
3. Comply with work and personal hygiene standards	3.1 Ensure personal hygiene meets the requirements of the food safety program 3.2 Inform supervisor of any health conditions and illness 3.3 Wear clothing and footwear appropriate for the food handling task 3.4 Follow food safety program requirements when transferring between tasks and locations in the workplace

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret key requirements of workplace food safety procedures and information Interpret key requirements of environmental, recycling and waste disposal guidelines
Numeracy	Monitor and interpret food safety information and data

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFSY1002 Follow work procedures to maintain food safety	FBPFSY1001 Follow work procedures to maintain food safety	Minor changes to Performance Criteria for clarity Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFSY1002 Follow work procedures to maintain food safety

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has maintained food safety, including food allergen management, following workplace procedures on at least one occasion, including:

handling and/or disposing of out-of-specification or contaminated materials, ingredients and product, waste and recyclable material as required by workplace

recording food safety information according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

food safety requirements related to own work responsibilities

four categories of food safety hazards, including biological, chemical, physical and allergens

basic concepts of critical control point (CCP) approach to controlling food safety hazards

possible consequences of not following these procedures

contamination that can typically occur in the work area, including cross-contamination (bacterial, physical and chemical)

the effects of cross-contact allergens

storage and handling requirements for ingredients, materials and product used related to work role

housekeeping requirements and responsibilities, and use and storage of housekeeping/cleaning equipment

purpose and importance of cleaning and sanitation procedures

suitable standard for materials, equipment and utensils used in the work area

waste collection, recycling and handling procedures relevant to own work responsibilities

procedures to follow in the event of pest sighting or discovery of infestation

clothing and footwear requirements for working in and/or moving between food handling areas

personal clothing maintenance, laundering and storage requirements

appropriate bandages and dressings to be used when undertaking food handling

recording/reporting requirements and responsibilities for workplace food safety.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food or beverage processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

appropriate personal protective equipment and clothing

specifications:

food safety information relating to the workplace, including a food safety program outlining food safety hazards and control methods

work instructions and procedures, including for cleaning and sanitation.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFSY2002 Apply food safety procedures

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to maintain food safety, workplace cleanliness and personal hygiene, and conduct work tasks where work involves operation of production and/or packaging equipment and processes.

This unit applies to individuals who participate in and comply with safety programs in the food processing sector. It does not apply to the pharmaceutical industry.

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.

Pre-requisite Unit

Nil

Unit Sector

Food Safety (FSY)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Implement the food safety program	1.1 Identify food handling requirements of the work task 1.2 Carry out food handling, and control food safety hazards according to the food safety program 1.3 Report any incident where food safety control requirements, including for food allergens, are not met, and take corrective action as directed 1.4 Record food safety information to meet requirements of the food safety program 1.5 Maintain workplace cleanliness and sanitisation to meet workplace standards 1.6 Conduct work to comply with workplace environmental guidelines
2. Participate in maintaining and improving food safety	2.1 Monitor work area, materials, equipment and product to ensure compliance with food safety requirements 2.2 Identify and report processes, practices or conditions that could result in a food safety breach, and take corrective action as directed 2.3 Report food safety issues to supervisor
3. Comply with personal hygiene standards	3.1 Ensure personal hygiene meets the requirements of the food safety program 3.2 Report health conditions and illness as required by the food safety program 3.3 Wear appropriate clothing and footwear for the food handling task 3.4 Move around the workplace in compliance with the food safety program

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret information relating to food safety and environmental guidelines
Numeracy	Monitor and interpret food safety information and data

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFSY2002 Apply food safety procedures	FBPFSY2001 Implement the food safety program and procedures	Title updated to better reflect work task Minor changes to Performance Criteria for clarity Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFSY2002 Apply food safety procedures

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has effectively implemented the food safety program and procedures on two separate occasions in a food processing and/or food packaging environment, including:

identifying own responsibilities with regard to food safety, including food allergen management

identifying food safety risks in the workplace, and the control measures used to manage them

applying control measures in own work

monitoring compliance with food safety standards

identifying and acting on non-compliances.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

sources of information and expertise on procedures and responsibilities for food safety relating to own work

basic concepts of critical control point (CCP)-based food safety, including identification of hazards that are likely to occur, establishing appropriate methods of control and confirming that controls are met

food safety management arrangements in the workplace, including:

workplace policies and procedures to implement responsibilities

the relationship between the quality system and the food safety program

the role of internal and external auditors

procedures followed to investigate contamination and cross-contact allergenic events

Food Standards Code and why it exists, relevant to work role

good manufacturing practices (GMP) relevant to work role

state/territory food legislation, relevant to workplace

common microbiological, physical, chemical and allergen hazards related to the foods handled in the work area

handling and storage requirements of ingredients, materials and products handled and used

methods used to monitor that food safety is under control, including the purpose of sampling

action required in the event of non-compliance (corrective action is typically described in the food safety program and/or related workplace information)

purpose of keeping records, and the recording requirements of the food safety program

methods used in the workplace to isolate or quarantine food that may be unsafe or non-conforming

product and ingredient recall procedures where required by work responsibilities

personal protective clothing and footwear, clothing maintenance, laundering and storage requirements

housekeeping requirements and responsibilities relating to own work, and use and storage of housekeeping/cleaning equipment where relevant

procedures to follow in the event of pest sighting or discovery of infestation

purpose and importance of cleaning and sanitisation procedures.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food or beverage processing workplace or an environment that accurately represents actual workplace conditions

resources, equipment and materials:

food safety information relating to the workplace, including a food safety program outlining food safety hazards and control methods

personal protective equipment and clothing

specifications:

work instructions and procedures relevant to work task

cleaning and sanitisation policies and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFSY2003 Maintain food safety when loading, unloading and transporting food

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to maintain food safety when loading and transporting temperature-sensitive ingredients and products.

This unit applies to loading, unloading and transport activities where the transport operator does not have direct physical contact with food.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Food Safety (FSY)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to transport food	1.1 Confirm work instructions and clarify where required 1.2 Identify health and safety hazards and report to supervisor 1.3 Wear appropriate personal protective clothing and equipment and ensure correct fit 1.4 Confirm that food storage vehicles, containers and receptacles are appropriate for use 1.5 Prepare food storage vehicles and containers and receptacles for use according to workplace procedures and safety and food safety requirements 1.6 Follow hand washing and disinfecting procedures according to food safety requirements
2. Load, unload and transport food safely	2.1 Load and secure food to meet transportation and temperature control requirements according to workplace procedures and food safety requirements 2.2 Monitor food safety critical control points (CCPs) and measures to ensure that food safety is maintained during transport 2.3 Report incidents where food safety control requirements are not met, and take corrective action as directed 2.4 Unload food according to workplace procedures and transportation and temperature control requirements 2.5 Record food safety information according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Check cleaning records Interpret food safety and health and safety requirements
Numeracy	Assemble and sort product Interpret temperature scales and charts (C) Estimate weights of product (g, kg, T) and volume (L, hL)

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFSY2003 Maintain food safety when loading, unloading and transporting food	FBPOPR2012 Maintain food safety when loading, unloading and transporting food	Sector code of unit updated to better match work task Minor changes to Performance Criteria to clarify intent Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFSY2003 Maintain food safety when loading, unloading and transporting food

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has maintained food safety when loading, unloading and transporting food for at least one delivery of temperature-sensitive ingredient or product, including:

applying safe work practices

completing records accurately.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

health and safety hazards and controls, including the purpose and limitations of protective clothing and equipment

food safety critical control points (CCPs) in the loading/unloading and transportation of food materials and product, and related methods of control

characteristics of food transported and related transport environment requirements

key requirements of the Food Standards Code in relation to product transported

microbiological, physical, chemical and allergenic hazards that can occur when loading, transporting and unloading food, appropriate to nature and method of food transported, including the types of hazards likely to occur, the conditions under which they occur, and possible consequences

methods and procedures used to control food safety hazards (this depends on the type of controls and equipment used), including the purpose and operation of equipment procedures in place to maintain food safety, and workplace records, such as temperature control charts and cleaning and sanitisation records

procedures used to confirm that transportation and related food safety equipment is operational and appropriate for use, such as equipment capacity to maintain a given temperature environment appropriate to the food product

cleaning and sanitisation requirements for maintaining food safety when loading, unloading and transporting food

potential for cross-contamination resulting from location in proximity to other food or non-food items that are transported, where contamination by osmosis is a possibility.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

workplace information, including temperature charts and cleaning records

personal protective clothing and equipment

food storage vehicles, containers and receptacles

food ingredient and/or product to be loaded/unloaded and transported

specifications:

work procedures relevant to loading/unloading and transportation, including advice on required temperature parameters to be maintained

food safety requirements

loading/unloading and transport advice/schedules

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFSY3003 Monitor the implementation of food safety and quality programs

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to provide a leadership role in supporting day-to-day implementation of the food safety (including food allergen management) and quality programs and procedures in a work area.

The unit applies to individuals who monitor, maintain and oversee quality standards and food safety programs, and take corrective action in response to non-compliance. It does not apply to the pharmaceutical industry.

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.

Pre-requisite Unit

Nil

Unit Sector

Food Safety (FSY)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Ensure others in the work area are able to meet food safety and quality requirements	1.1 Ensure appropriate personal protective clothing and equipment is available, functional and fits correctly 1.2 Confirm that information on food safety and quality responsibilities and procedures is current, accessible and communicated to others in the work area 1.3 Confirm that information about identified hazards and the outcomes of risk assessment and risk control procedures is accessible and communicated to others in the work area 1.4 Confirm that mentoring and coaching support is available to support individuals and groups to implement safe food handling and quality procedures
2. Monitor compliance of food safety and quality standards in the work area	2.1 Confirm that work procedures in the work area are clearly defined, documented and followed 2.2 Identify deviation from procedures, and report and address within level of responsibility 2.3 Ensure that staff behaviour is consistent with workplace policies and procedures that support food safety and quality 2.4 Identify and report food safety and quality hazards 2.5 Record food safety and quality information 2.6 Conduct work to comply with workplace environmental guidelines
3. Take corrective action in response to food safety and quality non-compliance	3.1 Implement workplace procedures for responding to food safety and quality non-compliance 3.2 Investigate hazardous events to identify cause 3.3 Implement control measures to prevent recurrence and minimise risks of hazardous events
4. Improve food safety and quality in the work area	4.1 Identify opportunities for improving food safety and quality, and raise with relevant personnel 4.2 Contribute to revising procedures to support effective control of quality and food safety hazards 4.3 Communicate improvements to team members

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Learning	Use problem-solving skills to investigate non-conformance, and revise procedures where necessary
Reading	Interpret food safety program Interpret workplace food safety practices and procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFSY3003 Monitor the implementation of food safety and quality programs	FBPFSY3001 Monitor the implementation of quality and food safety programs	Unit title updated Minor changes to Performance Criteria for clarity Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFSY3003 Monitor the implementation of food safety and quality programs

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has effectively monitored the implementation of food safety and quality programs on two different occasions, including:

confirming food safety and quality program requirements, risks and control measures of the work area

confirming that control measures are in place and that personnel in the work area are equipped and informed to implement programs, including controls for managing allergens

identifying, addressing and following up on non-compliances

identifying causes of non-compliance

conducting risk assessments and recommending responsive actions

providing support to others to implement the food safety and quality programs

completing and maintaining documentation, including observations and test results.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

procedures and responsibilities for food safety relevant to the workplace

principles of a critical control point (CCP) analyses approach to managing food safety, including identifying hazards that are likely to occur, establishing appropriate methods of control, and confirming that controls are met

Food Standards Code and its purpose, relevant to work role

state/territory food legislation, relevant to workplace

consumer legislation, relevant to food

food quality requirements relevant to workplace

basic concepts of food safety and quality assurance, including hazards, risk assessment and control methods

methods to manage and support food safety and quality in the workplace, including systems for maintaining and updating documents, including operating procedures and specifications

personal protective clothing and footwear, clothing maintenance, laundering and storage requirements

procedures to follow in the event of pest sighting or discovery of infestation

purpose and importance of cleaning and sanitisation procedures

common microbiological, physical, chemical and allergen hazards related to the foods handled in the work area, including the types of hazards likely to occur, the conditions under which they occur, possible consequences, and control methods to prevent occurrence

suitable standard for materials, measuring devices, equipment and utensils used in the work area

properties of food and ingredients used that affect food safety, including an understanding of related storage, processing and handling requirements

options for responding to non-compliance, including legal responsibility, risk management and cost/implications of different responses, and level of responsibility for decision-making

waste collection, recycling, handling and disposal, including handling/disposal requirements for different types of waste, including hazardous waste

traceability requirements relevant to the food items produced

recall procedures within level of responsibility

documentation system and procedures, including recordkeeping to meet both company and legal requirements, procedures for developing and/or reviewing workplace procedures, and document control systems used in the workplace

internal and external auditing arrangements, roles and responsibilities as they relate to own work responsibilities

appropriate communication skills and techniques to convey information on food safety and quality requirements to others in the workplace.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food or beverage processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

reporting and monitoring systems

specifications:

food safety program for the work area that identifies critical control points, control measures and corrective actions

quality policy, system and procedures

relationships:

interactions with work team and supervisor.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFSY3004 Participate in traceability activities

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to participate in traceability and product recall activities to track food through all stages of production, processing and distribution. Participation in these activities allows for the withdrawal or recall of products that have been identified as unsafe or unsuitable, which includes cross-contact with food allergens and erroneous addition of food allergens.

The unit applies to individuals who work in operational roles in food and/or beverage processing.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Food Safety (FSY)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for traceability or recall activity	1.1 Receive work instructions for traceability activity, including the reason for the activity, and clarify where required 1.2 Identify the product to be tracked 1.3 Identify system used to document traceability of products 1.4 Identify the label, specification and/or unique identifier for the product 1.5 Confirm own role and responsibilities in team activity
2. Work with others to track product details	2.1 Track product through storage, distribution and packaging records 2.2 Track processing of product through batch records and processing records, including any rework or overrun ingredients used 2.3 Track product ingredients through raw material and ingredient storage records, records of receival of raw materials and ingredients, and ingredient specifications 2.4 Present details of product traceability to team and/or supervisor
3. Work with team to identify flaws and improvements	3.1 Identify any mislabelling or processing details that are not represented on the product label or specification 3.2 Make recommendations according to workplace procedures to rectify product traceability details to ensure accuracy and efficient recall

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Learning	Track and problem-solve issues that arise with traceability
Reading	Interpret traceability records and ingredient specifications
Oral communication	Listen to instructions and clarify where required
Numeracy	Complete mass balance calculations Measure volume or quantity of product

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFSY3004 Participate in traceability activities	Not applicable	The unit has been created to address a skill or task required by industry that is not covered by an existing unit	Newly created

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFSY3004 Participate in traceability activities

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has participated in a team to identify the traceability of at least one processed food or beverage product, including at least two of the following:

raw materials

additives

processing

packaging.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of traceability

traceability requirements for food businesses identified in the Food Standards Code, particularly Standard 3.2.2 and any standards relevant to the items produced at the organisation

workplace requirements to ensure that food does not become unsafe or unsuitable, including for those with food allergies

the requirement to be able to track food products one step forward and one step back at any point in the supply chain

the concept of mass balance and the requirement to account for all quantities of raw materials, waste, work in progress and finished product

traceability framework or system used within the organisation, and the requirement for food businesses to be able to recall unsafe food through readily accessible records that include:

reason for a recall

production records

mass balance records

what products are manufactured or supplied

volume or quantity of products manufactured or supplied

batch or lot identification (or other markings)

where products are distributed

any other relevant production records.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food or beverage processing, production or retail workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

food or beverage products

specifications:

food and ingredient labels or specifications

food/ingredient packaging

workplace production records

guidelines for traceability

relationships:

team members

supervisor.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFSY3005 Control contaminants and allergens in food processing

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to control food safety risks, including physical, chemical, microbiological and allergen risks, at a food processing facility, including raw materials, incoming goods, inputs and auxiliary materials and packaging.

This unit applies to individuals who take responsibility for operations in a food or beverage processing environment.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Food Safety (FSY)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Assess physical risks to food processing	1.1 Identify types and sources of physical contamination at the food processing site 1.2 Identify risks of physical contamination to food processing, product and consumer 1.3 Assess workplace procedures and practices to determine level of risk for physical contaminants, and identify opportunities for improvement 1.4 Identify control measures to eliminate or reduce risks of physical contamination
2. Assess chemical risks to food processing	2.1 Identify types and sources of chemical contamination at the food processing site 2.2 Identify risks of chemical contamination to food processing, product packaging and consumer 2.3 Assess workplace procedures and practices to determine level of risk for chemical contaminants, and identify opportunities for improvement 2.4 Identify control measures to eliminate or reduce risks of chemical contamination
3. Assess microbiological risks to food processing	3.1 Identify types and sources of microbiological contamination at the food processing site 3.2 Identify risks of microbiological contamination to food processing, product and consumer 3.3 Assess workplace procedures and practices to determine level of risk for microbiological contaminants, and identify opportunities for improvement 3.4 Identify control measures to eliminate or reduce risks of microbiological contamination
4. Assess allergenic risks to food processing	4.1 Identify types and sources of allergens at the food processing site 4.2 Identify risks of allergens to food processing, product and consumer 4.3 Assess workplace procedures and practices to determine level of risk for allergens, and identify opportunities for continuous improvement 4.4 Identify control measures to eliminate or reduce allergenic risks
5. Implement control measures to manage food safety risks	5.1 Implement control measures to minimise contaminants and allergens as part of work operations 5.2 Identify corrective actions and conditions for implementation 5.3 Identify and complete reporting and documentation associated with controls, as required 5.4 Conduct control measures in accordance with workplace environmental guidelines

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Read and interpret food safety program requirements Interpret workplace food safety practices, procedures and control measures
Writing	Record results of inspection, sampling and testing Report contamination and allergen risk
Oral communication	Use effective methods to communicate with team members, including active listening, asking for clarification, providing clear instructions and seeking advice from supervisor
Numeracy	Monitor and interpret gauges and scales

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFSY3005 Control contaminants and allergens in food processing	FBPOPR3001 Control contaminants and allergens in the workplace	Unit sector code updated to better match work task Prerequisite removed Elements reordered Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFSY3005 Control contaminants and allergens in food processing

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has implemented controls to eliminate physical, chemical, microbiological and allergenic risks for at least one food processing site or food processing line.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the purpose and intent of food safety legislation and control measures for physical, chemical, microbiological and allergenic risks

roles and responsibilities for development and maintenance of the control measures

food processing methods used at the site or work area, and the risks to food safety

sources of technical expertise on contaminants and allergens

the role of control measures in the food safety program

documentation relating to the food safety program, including process flow diagrams, hazard analysis charts and tables, support program requirements, data analysis reports, corrective action reports and verification reports

main types of food safety hazards likely to occur given the type of product and processing methods used

acceptable control methods for the hazards identified, and required corrective action when control requirements are not met

Food Standards Code in relation to product and site

foods most likely to prompt allergic reactions

ways to identify the presence of allergens in raw materials, ingredients and processing aids

recording requirements to support communication and monitoring of the food safety program, including procedures for maintaining and updating relevant documents, including operating procedures

validation and verification processes, techniques and responsibilities to control contaminants and allergens in the workplace.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food or beverage processing workplace or an environment that accurately represents a food processing workplace

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on monitoring requirements, control methods and corrective action for risks

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFSY4001 Supervise and maintain a food safety plan

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to maintain and implement a hazard analysis critical control point (HACCP) based food safety plan. It includes the ability to monitor the implementation of a food safety plan, to revise, verify and validate the system, and to respond to audit findings for the system.

This unit applies to individuals who monitor and maintain a food safety plan in the workplace.

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.

Pre-requisite Unit

Nil

Unit Sector

Food Safety (FSY)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Review the existing food safety plan	1.1 Collect data and results from critical control point (CCP) records to verify the food safety system 1.2 Identify major and minor non-conformances to the food safety plan 1.3 Monitor critical control points to confirm performance 1.4 Analyse problem areas and suggest corrective actions and strategies to prevent recurrence of the problem 1.5 Document required amendments to the food safety plan 1.6 Report recommendations and amendments to appropriate personnel
2. Communicate the requirements of the food safety plan	2.1 Explain food safety principles, food safety procedures and requirements, including regulatory requirements, to the team 2.2 Develop commitment to and responsibility for food safety through work team communication 2.3 Define, document and implement procedures to support the food safety plan 2.4 Provide training and mentoring to the team to assist implementation
3. Monitor the implementation of the food safety plan	3.1 Monitor team’s implementation of the food safety plan 3.2 Monitor personal behaviour, including hygiene, housekeeping and use of clothing and equipment, and correct where necessary 3.3 Complete and maintain records and reports 3.4 Take prompt action to correct non-conformance 3.5 Identify and analyse causes of non-conformance 3.6 Implement control measures to prevent future non-conformance 3.7 Report non-conformance to appropriate personnel
4. Maintain the food safety plan	4.1 Seek feedback from all personnel to identify potential hazards, corrective actions and controls 4.2 Identify processes or conditions that could result in breaches of food safety procedures, and take preventive or corrective action 4.3 Update corrective action and control procedures to improve food safety 4.4 Complete safety plan documentation

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret food safety program Interpret workplace food safety practices and procedures
Oral communication	Select and use appropriate communication strategies to interact effectively with team and supervisor
Get the work done	Use problem-solving skills to investigate non-conformance, and revise procedures where necessary

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFSY4001 Supervise and maintain a food safety plan Release 2	FBPFSY4001 Supervise and maintain a food safety plan Release 1	Minor changes to knowledge evidence	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFSY4001 Supervise and maintain a food safety plan

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has effectively supervised and maintained a critical control point (CCP) food safety program in a food processing environment, working with a small team on at least one occasion, including:

reviewing a food safety plan for a food processing operation

communicating the requirements of a food safety plan to workers

demonstrating safe food handling work practices

completing records and reports related to the implementation of food safety

responding to non-compliances and taking corrective actions.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

Food Standards Code and relevant food legislation

current technical and process knowledge required to participate in investigations of food safety/quality hazards, risks and incidents

common microbiological, physical and chemical hazards to food safety, and related control methods

the way changes in equipment and/or processing methods can affect food safety hazards and level of risk

the objectives of a hazard analysis critical control point (HACCP) based food safety program

the steps in the development of a CCP-based food safety plan

the steps in the systematic introduction of a HACCP-based food safety program

workplace recall and traceability procedures

purpose of the CCP development and review process

the document controls associated with a procedure change

the purpose of standard operating procedures and work instructions

the process of auditing and verifying a HACCP-based food safety program

the importance of role-modelling good personal hygiene, safe food handling and quality procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

food processing equipment

methods and related software systems for collecting data, analysing data and compiling a report

specifications:

workplace operating procedures

a CCP-based food safety plan for the food processing workplace

relationships:

interactions with work team and supervisor.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFSY4003 Perform an allergen risk review

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to perform an allergen risk review to establish the likelihood of allergens or cross-allergens being present in food and/or beverage products.

The unit applies to individuals who work in food and/or beverage processing sites and who have responsibility for managing or investigating the allergen status of food and/or beverage products.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Food Safety (FSY)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify the regulatory requirements and obligations to produce safe food	1.1 Identify food safety legislation and regulations relevant to identifying allergens in product and process 1.2 Access and interpret industry guidance documents to identify allergens in product 1.3 Access and interpret workplace requirements for controlling allergens 1.4 Identify foods that must be declared on food labels
2. Review allergens in raw materials and incoming goods	2.1 Identify presence of allergens in storage or processing of raw materials 2.2 Identify presence of allergens in storage or processing of incoming goods 2.3 Identify opportunities for the allergen ingredient to have cross-contact with other ingredients or products 2.4 Consider the form of cross-contact to inform subsequent control/s 2.5 Consider the amount of cross-contact to inform subsequent control/s
3. Review allergens at facility and within processing	3.1 Identify allergen-containing ingredients 3.2 Identify opportunities for the allergen-containing ingredient to have cross-contact with other ingredients or products at any stage of processing, handling or storage 3.3 Consider the form of cross-contact to inform subsequent control/s 3.4 Consider the amount of cross-contact to inform subsequent control/s
4. Eliminate and reduce allergens	4.1 Investigate whether any identified intentionally added or cross-contact allergens can be eliminated or reduced 4.2 Troubleshoot engineering and/or cleaning options to reduce the risk of allergen cross-contact 4.3 Document and implement allergen risk controls
5. Analyse food and environmental samples for allergens	5.1 Identify the appropriate sampling points and testing methodology for process and product 5.2 Take samples of product for allergen testing according to workplace requirements 5.3 Identify allergen analysis suitable for products 5.4 Conduct basic manufacturing-based tests on samples to identify allergens 5.5 Interpret results of tests to inform risk controls and declaration requirements
6. Validate and verify control measures	6.1 Verify the allergen control measures are suitable 6.2 Validate the control measure, including cleaning procedures, to ensure allergens are controlled

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret materials and ingredient specifications, and identify known allergens
Numeracy	Interpret unit measures in test results (such as protein vs commodity) Use allergen unit measures – milligram per kilogram (mg/kg) or parts per million (ppm)

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFSY4003 Perform an allergen risk review	Not applicable	The unit has been created to address a skill or task required by industry that is not covered by an existing unit	Newly created

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFSY4003 Perform an allergen risk review

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has performed at least one allergen risk review at a food processing site, including:

determining absence or presence of allergens and cross-contact allergens

troubleshooting options to reduce and eliminate allergens and cross-contact allergens

identifying known allergens that must be declared to consumers.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

reasons to manage food allergens

different types of allergic reactions (dermal, gastrointestinal, respiratory, circulatory), including anaphylaxis

the difference between a food allergy, food intolerance and hypersensitivity

legal requirement to produce food that is safe for human consumption

requirements for truth in labelling under Australian Consumer Law

definition of cross-contact as a residue or other trace amount of a food allergen that is unintentionally incorporated into another food

how cross-contact occurs, which can be from ingredients, raw materials, personnel, inadequate cleaning of equipment, or concurrent and/or co-located plants

validated tests for identifying allergens

typical, basic manufacturing-based allergen tests and their purpose, including:

ATP (adenosine triphosphate) test kits used as a general indicator of sanitation

protein swabs

lateral flow devices (LFD) or strip tests used to screen for presence of low level allergens in cleaning rinses and on surfaces

typical allergen laboratory tests and their purpose:

enzyme-linked immunosorbent assay (ELISA) laboratory kits

liquid chromatography mass spectrometry (LC–MS)

polymerase chain reaction (PCR)

units used for reporting results of laboratory tests, including differences between quantitative and qualitative

developing a baseline of allergen cross-contact

typical sampling methods

ongoing sampling plan

how an allergen risk review sits within the context of a Voluntary Incidental Trace Allergen Labelling (VITAL) Program

substances that require mandatory declaration if present in food, according to Australia and New Zealand Food Standards Code (Section 1.2.3–4), including peanuts, tree nuts, milk, eggs, sesame seeds, fish and shellfish, soy, lupin and wheat

industry references to guide best practice management of allergens in food

how allergens are dealt with according to the hazard analysis and critical control point (HACCP) principles, for the location.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents a food processing workplace

resources:

food and/or beverage processing plant

raw materials, ingredients, additives, processing aids

sample products

specifications:

sample and test methods

work procedures, including advice on safe work practices and food safety requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFSY4004 Provide accurate food allergen information to consumers

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to communicate information about allergens in food and beverage products to consumers, including on labels, packaging and product declarations.

The unit applies to individuals who work in food and/or beverage processing sites and who have responsibility for communicating information about allergens included in products to consumers and suppliers.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

FBPFSY4003 Perform an allergen risk review

Unit Sector

Food Safety (FSY)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify the regulatory requirements and obligations to identify allergens in food	1.1 Identify food safety legislation and regulations relevant to labelling allergens in food 1.2 Identify industry best practice guidelines to declare allergens in food products 1.3 Access and interpret workplace requirements for controlling allergens 1.4 Identify requirement to protect consumers from allergens 1.5 Identify the process to ensure current legislation and regulations are being adhered to
2. Identify presence of allergens	2.1 Use standardised allergen risk assessment process to identify allergens and cross-contact allergens in food products 2.2 Identify the intentionally added allergens to be declared
3. Prepare accurate information for packaged products	3.1 Generate ingredient list for products in line with legislation and best practice allergen labelling guidelines 3.2 Generate allergen summary statement in line with legislation and best practice allergen labelling guidelines 3.3 Generate a risk-based precautionary allergen statement, as required for product and in line with industry best practice allergen labelling guidelines 3.4 Identify labelling requirement differences between packaged and non-packaged bulk products

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Access and interpret regulatory requirements and industry best practice guidelines for labelling allergens
Writing	Prepare accessible, straightforward information for food labels in line with industry best practice guidelines
Numeracy	Interpret unit measures included in test results Use allergen unit measures – milligram per kilogram (mg/kg) or parts per million (ppm) of protein

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFSY4004 Provide accurate food allergen information to consumers	Not applicable	The unit has been created to address a skill or task required by industry that is not covered by an existing unit	Newly created

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFSY4004 Provide accurate food allergen information to consumers

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has provided accurate food allergen information to meet regulatory and industry best practice guidelines, for at least:

one packaged food and/or beverage product (with a label on product)

and one non-packaged food and/or beverage product (with a product declaration, which may cover multi-packs or bulk products).

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

reasons to communicate information about food allergens

substances that require mandatory declaration if present in food, according to Australia and New Zealand Food Standards Code (Section 1.2.3–4) including peanuts, tree nuts, milk, eggs, sesame seeds, fish and shellfish, soy, lupin and gluten (including the source of gluten)

requirements for truth in labelling under Australian Consumer Law

Food Industry Guide to Allergen Management and Labelling

standardised allergen risk assessment processes for the food industry, such as Voluntary Incidental Trace Allergen Labelling (VITAL)

VITAL Best Practice Labelling Guide (for Australia and New Zealand)

substances that do not require mandatory declaration on labels, according to the Food Standards Code

units of measurement used for reporting results of laboratory tests for allergens

plain English for food labels and declarations.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food or beverage processing workplace or an environment that accurately represents workplace conditions

resources:

sample food and/or beverage product to have allergen declared on label

sample bulk or multi-packed food and/or beverage product to have allergen declaration (not physically attached to product)

specifications:

regulatory requirements and industry best practice guidelines for allergen risk assessment and declaring allergens in food and/or beverages.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFSY4005 Conduct a traceability exercise

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to supervise a team to conduct a traceability exercise, or mock recovery, to track any food through all stages of ingredient receival, production, processing and distribution. This allows for the withdrawal or recall of products that have been identified as unsafe or unsuitable. Running a traceability exercise is a check of the tracking system.

The unit applies to individuals who work in supervisory or compliance roles in food and/or beverage processing.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Food Safety (FSY)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for traceability exercise	1.1 Identify regulatory requirements for tracking processed food or beverages 1.2 Identify the product to be tracked or recalled 1.3 Identify the label, specification and/or unique identifier for the product 1.4 Identify system used to document traceability of products 1.5 Brief team members on purpose of exercise and requirements for each individual
2. Oversee tracking of product	2.1 Track product through ingredient receival, storage, distribution and packaging records 2.2 Track processing of product through batch records and processing records, including any rework or overrun ingredients used 2.3 Track product ingredients through raw material and ingredient storage records, records of receival of raw materials and ingredients, and ingredient specifications 2.4 Gather team and collate information provided by team members 2.5 Present overview of product traceability exercise records to team and manager
3. Identify improvements to tracking	3.1 Identify any mislabelling or processing details that are not represented on the product label or specification 3.2 Make recommendations to rectify product traceability details to ensure accuracy and efficient recall

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Learning	Track and problem-solve issues that arise with traceability
Reading	Interpret traceability records and ingredient specifications
Writing	Document traceability details of product
Oral communication	Instruct team members about individual role requirements Effectively coordinate team activities Present information to superiors using appropriate method and tone

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFSY4005 Conduct a traceability exercise	Not applicable	The unit has been created to address a skill or task required by industry that is not covered by an existing unit	Newly created

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFSY4005 Conduct a traceability exercise

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has supervised a team to conduct a traceability exercise for at least one processed food or beverage product, including details of:

raw materials received

additives

storage

processing

packaging

dispatch.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of traceability

traceability requirements for food businesses identified in the Food Standards Code, particularly Standard 3.2.2 and any standards relevant to the items produced at the organisation

workplace requirements to ensure that food does not become unsafe or unsuitable

the concept of mass balance and the requirement to account for all quantities of raw materials, waste, work in progress and finished product

the requirement to be able to track food products one step forward and one step back at any point in the supply chain

traceability framework or system used within the organisation, and the requirement for food businesses to be able to recall unsafe food through readily accessible records that include:

production records

mass balance records

what products are manufactured or supplied

volume or quantity of products manufactured or supplied

batch or lot identification (or other markings)

where products are distributed

any other relevant production records

food with specific traceability requirements (Chapter 4 of the Food Standards Code)

food identification labelling/information requirements for food for retail and non-retail sale

effective communication methods to facilitate team activities

effective information presentation methods.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food or beverage processing, production or retail workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

food or beverage products

specifications:

food and ingredient labels or specifications

food/ingredient packaging

workplace production records

guidelines for traceability

relationships:

team members

manager.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFSY5002 Develop an allergen management program

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to develop a food allergen management program, which is a site-specific, systematic approach to identifying and controlling allergens in a food processing plant. The program incorporates the collective procedures, policies and practices that are implemented to control allergens in the facility and encompasses the whole supply chain.

This approach to allergen risk management may contribute to a hazard analysis critical control point (HACCP) program.

The unit applies to individuals who have responsibility for managing allergens and in ensuring the food business meets food safety, quality and legal requirements.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Food Safety (FSY)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify legislative requirements and assemble a cross-function team	1.1 Identify food safety legislation and regulations relevant to identifying allergens in product and process 1.2 Access and interpret industry guidance documents to identify allergens in product 1.3 Identify team members to participate in the development of the allergen management program 1.4 Ensure team members collectively have knowledge of all parts of business and all aspects of the food product supply chain
2. Plan and prepare for allergen management	2.1 Identify procedures to identify and manage allergens across all areas of business, including new allergens that may be introduced through new products 2.2 Identify procedures to manage cross-contact allergens 2.3 Set targets for the management of allergens 2.4 Validate the control measures, including cleaning procedures, to ensure allergens are controlled 2.5 Verify the allergen control measures are suitable
3. Document and monitor allergen management program	3.1 Review and finalise documentation of work procedures to support allergen management 3.2 Document the allergen management program 3.3 Maintain allergen management records, including collection of continuous monitoring data 3.4 Monitor data to identify opportunities to improve allergen risk controls 3.5 Identify and resolve anomalies in data in consultation with cross-function team 3.6 Update documented allergen management program to incorporate continuous improvements
4. Ensure staff are trained to manage allergen risks	4.1 Review staff awareness of allergen risks to identify gaps in skills and knowledge 4.2 Plan training to ensure food allergen risks are controlled 4.3 Implement training for staff to ensure they are equipped with knowledge and skills to contribute to allergen management

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Writing	Review and develop work policies and procedures using appropriate language and format
Numeracy	Interpret unit measures in test results Use allergen unit measures – milligram per kilogram (mg/kg) or parts per million (ppm) of protein

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFSY5002 Develop an allergen management program	Not applicable	The unit has been created to address a skill or task required by industry that is not covered by an existing unit	Newly created

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFSY5002 Develop an allergen management program

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has developed, implemented and monitored an allergen management program for at least one processed product at one food processing site, which includes at least one known (declared) allergen with opportunities for cross-contact.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

legal requirement to produce food that is safe for human consumption

requirements for truth in labelling under Australian Consumer Law

areas of business that should be included in allergen management, from receival of raw materials and goods, storage, premises and equipment layout, batch assembly, processing, testing, cleaning, labelling, packaging and distribution, new product development, approved supplier program (vendor assurance), engineering and maintenance

other food safety management systems used in the workplace, including hazard analysis critical control point (HACCP) and good manufacturing practices (GMP)

key areas for staff training in allergen risk management, including:

receipt and storage of raw materials

avoiding cross-contact of non-allergenic ingredients with allergenic materials, or between different allergenic ingredients

production scheduling

equipment and premises design

GMP, such as cleaning procedures, control of rework

post-manufacturing controls

new product development

how an allergen management program sits within the context of a Voluntary Incidental Trace Allergen Labelling (VITAL) Program

units used for reporting results of laboratory tests, including differences between quantitative and qualitative

typical sampling methods

ongoing sampling plans

team leadership techniques

industry references to guide best practice management of allergens in food.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents a food processing workplace

resources:

food and/or beverage processing plant

raw materials, ingredients, additives, processing aids

sample products

specifications:

work procedures, including advice on allergen management

relationships:

food processing team members representing different parts of the business.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFSY5003 Design a traceability system for food products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to design a traceability system to track any food through all stages of production, processing and distribution. This system allows for the efficient withdrawal or recall of products that have been identified as unsafe and is a requirement under Food Standards Australia and New Zealand (FSANZ).

This unit applies to individuals who are responsible for food product development and who undertake roles in product design, quality assurance or production management.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Food Safety (FSY)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Research traceability requirements and systems	1.1 Identify food and/or beverage product to be tracked 1.2 Identify regulatory and industry requirements for tracking processed food or beverages 1.3 Investigate traceability systems available on the free market, and assess their suitability for food product 1.4 Investigate the development of a customised system to track product
2. Develop and test system	2.1 Devise system to track details of food item, including supply of product ingredients and/or raw materials, processing details, packaging and distribution 2.2 Test system by conducting a traceability exercise to ensure product and ingredients can be identified through recall 2.3 Adjust system details to ensure efficient recall of product 2.4 Ensure system meets the requirements of the Food Standards Code for specified product

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Learning	Problem-solve issues that arise with traceability
Reading	Interpret regulatory and industry traceability requirements
Writing	Determine product and ingredient details for labels and/or product specifications

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFSY5003 Design a traceability system for food products	Not applicable	The unit has been created to address a skill or task required by industry that is not covered by an existing unit	Newly created

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFSY5003 Design a traceability system for food products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has designed a traceability system for at least one manufactured food or beverage product, that includes identification of records for:

production

supplied ingredients and/or materials

volume or quantity of products manufactured or supplied

batch or lot identification (or other markings)

where products are distributed

any other relevant production records.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

traceability requirements for food businesses identified in the Food Standards Code, particularly Standard 3.2.2 and any standards relevant to the items produced at the organisation

the requirement for food businesses to be able to recall unsafe food through readily accessible records that include:

production records

what products are manufactured or supplied

volume or quantity of products manufactured or supplied

batch or lot identification (or other markings)

where products are distributed

specific traceability requirements of food or beverage produced at the organisation

different types of traceability systems used in the food processing environment, including bar codes, radio frequency identification, paper-based systems

industry and government initiatives for improving traceability systems

consumers' requirement to know more about the products they buy, including information about:

food safety

animal and plant pest and disease status

provenance

authenticity

social matters such as sustainability and animal/worker welfare practices.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food or beverage processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

food or beverage products

specifications:

food and ingredient labels or specifications

food/ingredient packaging

workplace production records

guidelines for traceability.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFSY5004 Plan to mitigate food fraud

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to develop a plan to mitigate food fraud, and manage the vulnerabilities to the supply chain for processed foods.

This unit focuses on food fraud as a deception for economic gain, concerned with incidents such as counterfeiting, adulteration, smuggling, stolen goods, dilution and mislabelling. It incorporates conducting a food fraud assessment (vulnerability assessment and critical control points, or VACCP).

This unit applies to individuals who are responsible for managing supply chains for processed food or who assure quality and safety of food products.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Food Safety (FSY)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Describe the product and scope for the plan	1.1 Identify team members who will contribute to the food fraud assessment 1.2 Identify food product to form the basis of the assessment 1.3 Obtain the appropriate raw material, ingredient and product knowledge
2. Gather information about raw materials	2.1 List all raw materials included in processed product 2.2 Identify country of origin, supplier, source manufacturer, and pricing trends for each raw material 2.3 Identify known sampling and testing activities for each raw material
3. Collect information on producers and suppliers	3.1 List all producers and suppliers of raw materials, including brokers and/or agents 3.2 Gather information on each supplier and/or producer, including certifications 3.3 Cross-check information to ensure certifications are valid and current
4. Conduct a risk assessment of the raw materials in the supply chain	4.1 Identify vulnerabilities and risks of food fraud within the raw material supply chain, including suppliers 4.2 Assess the risk to identify the likelihood of adulteration or food fraud event and its impact 4.3 Plan detection methods and control measures to mitigate the identified risk 4.4 Document the risk assessment of each raw material in the supply chain
5. Monitor ongoing risks and vulnerabilities	5.1 Develop procedures for conducting regular risk assessments 5.2 Conduct horizon scanning to identify trends and emerging issues that could increase the likelihood of food fraud for a particular raw material 5.3 Record outcomes of review and action trigger points

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Learning	Analyse food fraud risks, and problem-solve controls
Reading	Interpret food fraud data, research and initiatives
Numeracy	Recognise trends in numerical data

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFSY5004 Plan to mitigate food fraud	Not applicable	The unit has been created to address a skill or task required by industry that is not covered by an existing unit	Newly created

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFSY5004 Plan to mitigate food fraud

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has carried out a vulnerability assessment on at least one processed food product, and planned to mitigate the risks associated with food fraud for that product.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

international trends, standards and compliance systems used to ensure the supply of safe, quality food and beverages

market requirements for identifying food fraud, including certification information for suppliers, producers and products

information on raw material supply chain for each raw material:

country of origin

the suppliers (importers/agent/brokers)

source manufacturers

pricing trends

all known testing and sampling activities carried out on material

horizon scanning as the act of looking for and analysing threats and opportunities that will emerge in the medium to long term, including political, environmental and socioeconomic factors that may present food fraud risks

technological systems used to track and validate the supply chain of products and ingredients, including QR codes, barcodes, microdots

techniques used to map operations and analyse food safety requirements, such as the preparation of flow charts, hazard analysis charts and tables, and data analysis reports

methods to collect information about raw materials and suppliers

typical tests used to assess quality, legitimacy and authenticity of raw materials and ingredients

the need for ongoing monitoring of the raw material supply chain.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food processing workplace or an environment that accurately represents a workplace context

resources, equipment and materials:

defined food processed product and details of raw materials, ingredients, suppliers and producers

reporting/recording system

access to food/supplier certification databases

specifications:

organisational policies on food fraud and risk management.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGPS3001 Operate and monitor a creamed honey manufacture process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, monitor and adjust a process to produce creamed honey.

This unit applies to individuals who apply operating principles to the operation and monitoring of machines and equipment used to cream honey in a production environment within the honey processing industry.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grocery and Product Supplies (GPS)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the equipment and process for operation	1.1 Confirm liquid and seed honey are available to meet production requirements 1.2 Identify and confirm cleaning and maintenance requirements have been met according to health, safety and food safety procedures 1.3 Wear appropriate personal protective clothing and ensure correct fit 1.4 Fit and adjust machine components and related attachments according to operating requirements 1.5 Enter processing or operating parameters to meet safety and production requirements 1.6 Conduct pre-start checks according to operator instructions
2. Operate and monitor equipment	2.1 Start up and operate the honey manufacture process according to safe work procedures 2.2 Monitor equipment to ensure optimal operations 2.3 Identify variation in equipment operation, and troubleshoot to identify solution 2.4 Confirm that product specifications are met at each stage according to production requirements 2.5 Identify, rectify or report out-of-specification product and process outcomes according to workplace procedures 2.6 Maintain the work area according to safe work and food safety procedures 2.7 Complete workplace records including traceability and biosecurity records, according to workplace procedures
3. Shut down the creamed honey manufacture process	3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process safely according to operating procedures 3.3 Identify and report maintenance requirements according to workplace procedures 3.4 Ensure waste is disposed of in line with environmental requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret standard operating procedures for the creamed honey manufacturing process
Writing	Record product and processing information using digital and/or paper-based formats
Numeracy	Monitor control points for ambient and processing temperatures, agitation speeds, and holding times and temperatures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGPS3001 Operate and monitor a creamed honey manufacture process	FBPGPS2011 Operate a creamed honey manufacture process	Unit title and code updated to better match work task Minor changes to Performance Criteria to clarify intent Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPGPS3001 Operate and monitor a creamed honey manufacture process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated and monitored a creamed honey manufacturing process to produce at least one batch of creamed honey to product specification, including:

applying safe work practices

applying food safety procedures to work practices

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

basic principles of crystallisation, including:

an understanding of crystal structure and methods to reduce crystal size, where appropriate

the effects of temperature and agitation on crystal formation

appropriate ratio of seed to liquid honey

factors that influence the crystallisation process, including moisture content and crystal size

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

services required for creamed honey manufacture, and action to take if services are not available

good manufacturing practices (GMP) relevant to work task

quality and organoleptic characteristics of honey processed

quality characteristics to be achieved by the final product, and related test methods used to confirm quality

quality requirements of seed and liquid honey used, and the effect of variation on the final product

honey floral blend to use based on the honey colour, flavour, type of grain in the seed blend

hardness required of end product and the effect of seasonal temperatures

operating requirements, parameters and corrective action required where the process is outside specified operating parameters (including ambient and processing temperatures, agitation speeds, and holding times and temperatures)

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

methods used to monitor each stage of the production process, including inspecting, measuring and testing as required

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination/cross-contamination and food safety risks associated with the process and related control measures (this relates specifically to air inclusion and moisture content, and related methods of control)

common causes of variation, and corrective action required

factors that affect the stability and shelf-life of the finished product, and options to extend shelf-life, including storage conditions for packed product

health and safety hazards and controls, including the purpose and limitations of protective clothing and equipment relevant to the work process

requirements of different shutdowns as appropriate to the process and workplace production requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection and waste disposal

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

routine maintenance procedures for creamed honey manufacturing equipment

cleaning and sanitisation procedures for creamed honey manufacturing equipment

procedures to track traceability of product

procedures to ensure biosecurity requirements are met.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

processing equipment and related services

seed and liquid honey

personal protective equipment

sampling schedules, and test procedures and equipment

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule and batch instructions

recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA3017 Operate and monitor a liquid, mash or block stock feed process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, monitor and shut down process equipment used to produce liquid, mash or block stock feed. It also includes troubleshooting routine problems that occur with processing.

The unit applies to plant operators involved in the production of liquid, mash and block stock feeds for a variety of animal species and animal production requirements. Operators take responsibility to implement standard operating procedures as directed. Stock feeds can be prepared as standard products or to particular customer specification.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain Processing (GRA)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the equipment and process for operation	1.1 Confirm materials are available to meet product recipe requirements 1.2 Select, fit and use personal protective clothing and equipment according to safety requirements 1.3 Identify and confirm cleaning and maintenance requirements have been met according to health, safety and food safety procedures 1.4 Fit and adjust machine components and related attachments according to operating requirements and safety procedures 1.5 Enter processing or operating parameters to meet safety and production requirements 1.6 Carry out pre-start checks according to operator instructions
2. Operate and monitor equipment	2.1 Start and operate the process according to safe operating procedures 2.2 Monitor equipment and services to ensure optimal operations 2.3 Identify any variation in equipment operation, and troubleshoot to identify solution 2.4 Adjust equipment performance to ensure optimum performance 2.5 Identify, rectify or report out-of-specification product or process outcomes 2.6 Maintain the work area according to safe work and food safety procedures 2.7 Maintain workplace records, including traceability and biosecurity records, according to workplace procedures
3. Shut down the process	3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process safely according to operating procedures 3.3 Identify and report maintenance requirements according to workplace procedures 3.4 Ensure waste is disposed of in line with environmental requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret standard stock feed orders and customer specification requirements Operate equipment using digital screens
Writing	Complete processing records using digital and/or paper-based formats
Numeracy	Measure product and ingredients using weight (g, kg, T) and volume (ml, L), to two decimal points Accurately scale recipes up and down Accurately interpret readings on gauges and scales

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA3017 Operate and monitor a liquid, mash or block stock feed process	FBPGRA2001 Operate a liquid, mash or block stockfeed process	Unit title and code updated to better match work task Minor changes to Performance Criteria to clarify intent Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPGRA3017 Operate and monitor a liquid, mash or block stock feed process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated and monitored a liquid, mash or block stock feed process to produce at least one batch of stock feed to specification, including:

applying safe work practices

applying food safety procedures to work practices

adding and mixing ingredients, micronutrients and additives to meet product specification

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of each part of the process, including:

volumetric metering, mixing, steam conditioning, pouring, pressing, cooling, adding and mixing in micronutrient and other additives to achieve specified proportions

sequencing of production to minimise transference and cross-contamination

traceability procedures

biosecurity procedures

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required, and action to take if services are not available

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

good manufacturing practices (GMP) relevant to work task

the flow of the stock feed production process and the effect of outputs on downstream processes

quality characteristics and uses of finished stock feed

effect of variation in inputs and services on process performance

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

the effect on final product of variation in variables, including:

oil and fat content

micronutrient and additive

consistency and appearance of mash, liquid or block stock feed

retention time and temperatures for steam conditioning, including consequences of temperatures that are too high and too low on chemical composition

retention time and temperature for liquid addition

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

methods used to monitor the mash, liquid or block feed process, including inspecting, measuring and testing

inspection or test points (control points) in the process, and the related procedures and recording requirements

common causes of variation, and corrective action required

contamination/cross-contamination and food safety risks and related controls

health and safety hazards and controls, including the limitations of protective clothing and equipment relevant to the work process

requirements of different shutdowns as appropriate to the process and workplace requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

routine maintenance procedures

cleaning and sanitisation procedures relevant for producing liquid, mash and block stock feed

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process

cleaning and sanitisation procedures for workspace and equipment

procedures to track traceability of product

procedures to ensure biosecurity requirements are met.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a stock feed processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment and clothing

stock feed inputs and additives

processing equipment

specifications:

workplace procedures, including safe work practices, food safety, quality, and environmental requirements

stock feed orders.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA3018 Operate and monitor a pelleting process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down process equipment to compress mash into pellets and to finish pellets.

The unit applies to individuals who work in an animal feed production environment. It typically targets the production worker responsible for applying basic operating principles to the operation and monitoring of pelleting equipment and processes.

All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain Processing (GRA)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the pelleting equipment and process for operation	1.1 Confirm materials are available to meet product specification requirements 1.2 Select, fit and use personal protective equipment 1.3 Identify and confirm cleaning and maintenance requirements have been met according to health, safety and food safety requirements 1.4 Fit and adjust machine components and related attachments according to product specification and operating requirements 1.5 Enter processing or operating parameters to meet safety and production requirements 1.6 Carry out pre-start checks according to operator instructions
2. Operate and monitor equipment	2.1 Start and operate process according to safe operating procedures 2.2 Monitor equipment to ensure optimal operations 2.3 Identify variation in equipment operation, troubleshoot to identify solution, and adjust 2.4 Confirm product specifications are being met at each stage according to production specifications 2.5 Identify, rectify or report out-of-specification product or process outcomes 2.6 Maintain the work area according to safe work and food safety procedures 2.7 Maintain workplace records, including traceability and biosecurity records, according to workplace procedures
3. Shut down the pelleting process	3.1 Identify appropriate shutdown procedure 3.2 Shut down process safely according to operating procedures 3.3 Identify and report maintenance requirements records according to workplace procedures 3.4 Ensure waste is disposed of in line with environmental requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret directions for the safe operation of equipment Operate equipment using digital interface
Writing	Complete processing records using digital and/or paper-based formats
Numeracy	Monitor supply of ingredients to pelletiser Set shape of rotor for pellets Interpret gauges for monitoring equipment operation

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA3018 Operate and monitor a pelleting process	FBPGRA2009 Operate a pelleting process	Unit title and code updated to better match work task Minor changes to Performance Criteria to clarify intent Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPGRA3018 Operate and monitor a pelleting process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated and monitored a pelleting process to produce at least one batch of pellets to meet product specification, including:

applying safe work practices

applying food safety procedures to work practices

checking quality of pellets meets specifications

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of each part of the process, including volumetric metering, steam conditioning, pellet formation, cooling, crumbling and sieving and post-pelleting liquid addition

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required, and action to take if services are not available

good manufacturing practices (GMP) relevant to work task

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

the flow of the pelleting process and the effect of outputs on downstream processes

quality characteristics and uses of finished pellets

effect of variation in inputs and/or services on process performance

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

the effect on final product of variation in variables, including:

pellet diameter to length ratios

oil and fat content

retention time and temperatures for steam conditioning, including consequences of temperatures that are too high and too low on chemical composition

retention time and temperature for liquid addition

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

methods used to monitor the pelleting process, including inspecting, measuring and testing

inspection or test points (control points) in the process and the related procedures and recording requirements

common causes of variation, and corrective action required

contamination/cross-contamination and food safety risks related to the pelleting and pellet finishing process, and related controls

health and safety hazards and controls, including the limitations of protective clothing and equipment relevant to the work process

requirements of different shutdowns as appropriate to the process and workplace pelleting requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls, including waste/rework collection and handling procedures

routine maintenance procedures for pelletiser

cleaning and sanitisation procedures for work space and equipment

procedures to track traceability of product

procedures to ensure biosecurity requirements are met.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

an animal feed processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

production schedule/batch instructions

pelletiser, pellet finishing equipment and related services

feed/mass to be pelleted

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA3019 Prepare malted grain

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to operate commercial equipment associated with preparing malted barley or wheat. It covers operating and monitoring steeping, germinating and kilning equipment.

The unit applies to operators in commercial malting plants who are responsible for converting stored grain into malted barley or wheat. These operators are often known as maltsters.

All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain Processing (GRA)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Steep grain	1.1 Identify work requirements with relevant personnel, including batch requirements for steeping, germination, kilning and malt cleaning processes 1.2 Select, fit and use personal protective equipment according to workplace health and safety requirements 1.3 Confirm equipment status and condition 1.4 Set up, start and monitor equipment according to operating procedures 1.5 Transfer grain from storage into steeping equipment according to workplace procedures 1.6 Place hoses or other wetting equipment correctly to ensure uniform hydration and to avoid damage to grain 1.7 Immerse, drain and rest grain for the specified number of cycles 1.8 Monitor moisture content of grain during air resting to determine when it is ready for transfer to germination vessels 1.9 Discharge wastewater to treatment or holding or other facilities according to workplace procedures
2. Germinate grain	2.1 Feed grain into germination vessel or floor according to workplace procedures 2.2 Set up, operate and monitor turning and air blowing equipment to meet safety and production requirements 2.3 Monitor green grain for humidity, temperature, moisture, chitting or acrospires, and general condition 2.4 Adjust rate of turning, humidity and temperature according to specifications for malt type 2.5 Transfer modified green grain to kiln according to specifications for malt type and results of laboratory testing
3. Operate kiln to produce malt	3.1 Conduct first drying of modified grain 3.2 Confirm germination has stopped according to workplace procedures 3.3 Cure modified grain through correct combination of air flow and heat for malt product specification 3.4 Confirm colour, moisture content and other required specifications 3.5 Clean the malt according to workplace procedures and food safety requirements 3.6 Transfer separated culm to storage according to workplace procedures 3.7 Transfer malt to storage according to workplace procedures 3.8 Complete processing records according to workplace procedures
4. Shut down process and complete work	4.1 Identify appropriate shutdown procedure 4.2 Shut down process safely according to operating procedures 4.3 Clean and sanitise equipment according to workplace health and safety and food safety procedures 4.4 Identify and report maintenance requirements according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret workplace environmental procedures and controls Interpret waste handling requirements and procedures Interpret directions for the safe operation of equipment
Writing	Record product and processing information using digital and/or paper-based formats
Numeracy	Identify batch and recipe specifications Accurately measure goods by weight (kg, T) and volume (m3) Achieve specified moisture content in grain through correct combinations of water and air steeping cycles Correctly adjust kiln heat settings for drying or curing and for different types and grades of barley and malt

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA3019 Prepare malted grain	FBPGRA2012 Prepare malted grain	Unit code updated to better match complexity of work task Prerequisite removed Minor changes to Performance Criteria to clarify intent Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPGRA3019 Prepare malted grain

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated commercial equipment associated with preparing malted barley or wheat, to prepare at least one batch of grain to meet malting specification, including:

applying safe work practices

applying food safety procedures to work practices

controlling absorption of water by grain during steeping to achieve specified water content

undertaking sampling and testing during steeping, germination and cleaning to determine if grain and malt are within specifications

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

changes to grain from the steeping process

changes in grain during germination

role of humidity and temperature in initiating and controlling germination of grain

common variations in grain quality and type

common customer malt recipes used in the enterprise, and implications for malt production

standard transfer times between stages, including receiving to steeping, steeping to germination, and germination to kilning

procedures for dealing with contingencies, breakdowns and other non-standard events for preparing malted grain

good manufacturing practices (GMP) relevant to work task

contamination/cross-contamination and food safety risks associated with the scalping and grading process, and related control measures, including microbiological, physical, chemical and allergen hazards

contamination avoidance procedures for preparing malted grain, including:

jewellery and loose objects in work area

security and access procedures to work areas

pest control procedures

appearance of grains before and after cleaning (deculming)

cleaning requirements associated with changeovers and types of shutdowns for preparing malted grain

purpose of moisture and acrospires testing within the malting process

health and safety hazards and controls relevant to preparing malted grain

cleaning and sanitisation procedures for malting equipment

procedures to track traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a grain processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

steeping, germination, kilning and deculming equipment

grain for malting

malted grain cleaning equipment

specifications:

work procedures, including advice on safe work practices, food safety and environmental requirements

steeping, germination and kilning specifications and procedures

recording requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA3020 Blend and dispatch malt

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0

Application

This unit of competency describes the skills and knowledge required to operate commercial equipment associated with blending malted barley or wheat to specifications and dispatching wheat to customers.

This unit applies to operators in commercial malting plants who are responsible for blending malted barley or wheat and then dispatching the malt to customers. These operators are often known as maltsters.

All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain Processing (GRA)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Blend malt to specification	1.1 Obtain blend specification from management or other source 1.2 Select, fit and use personal protective equipment according to safety requirements 1.3 Confirm availability of source malts and storage locations according to operating requirements 1.4 Confirm equipment status and condition according to workplace health and safety and food safety procedures 1.5 Set up, start, monitor and adjust blending equipment and controls to achieve desired ratio and volume 1.6 Transfer blended malt to storage according to workplace procedures
2. Dispatch malt	2.1 Obtain customer order or other dispatch authority 2.2 Confirm availability of order volume and blend of malt to meet safety and production requirements 2.3 Confirm availability of conveyor or dispatch transport and position if required 2.4 Conduct pre-delivery sampling and tests to ensure product meets specifications 2.5 Screen and dispatch malt for dispatch to transport 2.6 Make record of dispatch according to workplace procedures
3. Shut down process and complete work	3.1 Identify appropriate shutdown procedure 3.2 Shut down process safely according to operating procedures 3.3 Clean and sanitise equipment according to health, safety and food safety procedures 3.4 Identify and report maintenance requirements according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Learning	Deal with contingencies, breakdowns and other non-standard events
Reading	Interpret environmental procedures and controls Interpret directions for the safe operation of equipment
Writing	Record product and processing information using digital and/or paper-based formats
Oral communication	Ask questions to clarify understanding or seek further information
Numeracy	Monitor supply and flow of materials for blending malted barley or wheat Interpret gauges for monitoring equipment operation Determine product weight (kg, T), volume (m3) Interpret ratios for blending

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA3020 Blend and dispatch malt	FBPGRA2013 Blend and dispatch malt	Unit code updated to better match complexity of work task Minor changes to Performance Criteria to clarify intent Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPGRA3020 Blend and dispatch malt

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has blended and dispatched at least one batch of malt to meet product specification, including:

applying safe work practices

applying food safety procedures to work practices

determining blending dispatch requirements and matching product specification

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

common terms for malt types and blends

malts used in the enterprise and their relationship to blends required by customers

purpose and basic principles of the blending process

basic operating principles of equipment used to blend and dispatch malt, including main equipment components, equipment operating capacities and applications

loading techniques for modes of dispatch used in the workplace

cleaning requirements associated with changeovers and types of shutdowns for blending and dispatching malt

good manufacturing practices (GMP) relevant to work task

contamination/cross-contamination and food safety risks associated with the scalping and grading process, and related control measures, including microbiological, physical, chemical and allergen hazards

contamination avoidance procedures relevant to blending and dispatching malt, including:

jewellery and loose objects in work area

security and access procedures to work areas

pest control procedures

procedures for dealing with contingencies, breakdowns and other non-standard events relevant to blending and dispatching malt

sampling and testing procedures for blending and dispatching malt

cleaning and sanitisation procedures relevant to the production process for blending and dispatching of malt

procedures to track traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a grain processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment required for operators in commercial malting plants

malt of different types for blending

blending and dispatch equipment

specifications:

work procedures, including advice on safe work practices, food safety and environmental requirements

recording requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA3021 Control batch processing for micronutrients or additives in stock feed

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to select and use micronutrients and additives when undertaking batch processing of grain-based products.

This unit applies to individuals who handle, measure, add and record micronutrients and additives in batch processing of grain-based products. The work is carried out under the direction of a mill or production manager.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain Processing (GRA)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify finish feed requirement	1.1 Identify product to be manufactured from production schedule, customer order or standard operating procedure (SOP) 1.2 Identify micronutrient or additive requirements from screen, recipe, SOP or supervisor
2. Obtain correct micronutrient or other additive	2.1 Identify storage location for micronutrient or additive according to workplace requirements 2.2 Obtain micronutrient or additive according to SOP 2.3 Read micronutrient or additive label to determine any special mixing, handling or health and safety requirements 2.4 Confirm micronutrients and additive requirements with nutritionist and/or other technical staff
3. Add micronutrient or additive to product	3.1 Match micronutrient or additive to product 3.2 Determine appropriate volume, measurement or proportion of micronutrient or additive 3.3 Measure, prepare and pre-mix micronutrient or additive in line with safety and production requirements 3.4 Add micronutrient or additive to product at appropriate location and stage of processing in line with workplace procedures 3.5 Follow appropriate contamination, quality and traceability procedures according to health, safety and food safety procedures 3.6 Take samples of product and conduct basic tests to ensure product meets specifications
4. Record use of micronutrient or additive	4.1 Record type and amount of micronutrient or additive used in required format 4.2 Generate correct product batch labels and add to product using required method 4.3 Complete workplace records, including traceability and biosecurity records, according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret names of micronutrients and additives Read and check information on labels to identify target and non-target species, storage and handling requirements, manufacturer name, product and active ingredient name
Writing	Record use of micronutrients and additives using electronic, digital and/or paper-based formats
Oral communication	Use industry vocabulary, including names of micronutrients and additives, when interacting with staff and customers
Numeracy	Measure products and ingredients by weight (mg, g, kg, T), volume (ml, L) Scale recipes up and down Interpret dosages, withholding period, expiry dates

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA3021 Control batch processing for micronutrients or additives in stock feed	FBPGRA3001 Work with micronutrients or additions in stockfeed manufacturing processes	Unit title updated to better match work task and have generic coverage Minor changes to Performance Criteria to clarify intent Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPGRA3021 Control batch processing for micronutrients or additives in stock feed

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has controlled processing of micronutrients and/or additives for at least one batch of product to meet specification, including:

applying safe work practices

applying food safety procedures to work practices

accurately measuring micronutrients and/or additives.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

contamination and cross-contamination risks, and controls used when mixing grains and additives

risk factors for cross-transference for batch processing

four categories of food safety hazards, including biological, chemical, physical and allergenic, and relevant controls and procedures for identifying unsafe and/or non-conforming product

principles of a critical control point (CCP) analyses approach to managing food safety, including identifying hazards that are likely to occur, establishing appropriate methods of control, and confirming that controls are met

good manufacturing practices (GMP) relevant to work task

preparation procedures required for using micronutrients and additives in batch processing

sampling techniques used to check product against specification

basic tests carried out on grain products

mathematical techniques to determine appropriate volume, measurement or proportion of micronutrient or additive in the batch

withholding periods that may be relevant to batched product

health and safety procedures for working with grains and additives

cleaning and sanitisation procedures for work space and equipment

procedures to track traceability of product

procedures to ensure biosecurity requirements are met.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a grain processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

micronutrients or additives

grain-based product

product recording and labelling system

specifications:

sample production schedule, customer order or standard operating procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA3022 Confirm feed product meets animal nutrition requirements

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to identify animal nutrition principles required in animal feed, and confirm these requirements with nutritionists and other technical staff.

This unit applies to feed processing operators who are required to have knowledge of animal nutrition principles and the effect of feed on companion animal or production animal performance. This knowledge would be applied in liaison with professional and technical staff on customer requirements.

All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain Processing (GRA)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Confirm feed requirements	1.1 Identify target species, animal type and phase of animal growth supported by feed product 1.2 Confirm type of animal and range of products that would meet target animal requirements 1.3 Check particle size and pellet quality on order, and confirm palatability for target animals 1.4 Identify proposed impact of feed on animal health and/or performance
2. Evaluate key quality factors affecting feed performance	2.1 Identify feed safety requirements for target species and phase of animal's life or production 2.2 Identify type and proportion of raw materials in feed and their effect on animal performance, with advice from professionals 2.3 Identify the purpose of additives on animal health or performance and feed quality 2.4 Identify effects of processing on feed nutrition quality and animal health or performance, with advice from professionals 2.5 Identify substitution guidelines, including the effect of substitution on feed performance

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret details of customer feed orders Interpret information about animal nutrients and feed additives
Oral communication	Interact effectively with customers
Numeracy	Formulate feed recipes to match target animal needs

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA3022 Confirm feed product meets animal nutrition requirements	FBPGRA3002 Apply knowledge of animal nutrition principles to stockfeed product	Unit title updated to better match work task Minor changes to Performance Criteria to clarify intent Foundation Skills refined Performance Evidence clarified Minor changes to Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPGRA3022 Confirm feed product meets animal nutrition requirements

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has confirmed feed product meets the target animal nutrition requirements specified in at least one customer order, including:

identifying target species, animal type and phase of animal growth or production

liaising with nutritionist and other professional and technical staff on animal nutrition requirements of feed.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

typical nutrition requirements of companion animals and/or production animals – knowledge would be restricted to standard daily requirements of main food groups (proteins, carbohydrates, etc.), typical daily volume of feed required and type of feed (solid, liquid, plant or animal based)

how nutritional needs of target animal may vary according to species, gender, health, pregnancy, lactation, age, season, geography, production purpose and form of production and feeding

factors affecting animal acceptance of feed, including palatability and presentation

range of raw materials typically used in feed, including grains, molasses/liquids, proteins (vegetables and animal), additives (vitamins, minerals and medications) and fibre

impact of operator-controlled factors on feed quality, including temperatures, moisture, sizing, sieving and liquid additions

impacts of feed on animal performance, including positive effects on animal performance or health, and effects of incorrect feed on animal safety, animal performance and export contamination.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

customer feed orders

specifications:

reference and resource materials about feed products and processes

animal nutrition requirement information

feed data, formulas/recipes

relationships:

access to nutritionists or other livestock or companion animal professionals.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA3023 Operate and monitor grain conditioning

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, monitor and shut down equipment, to condition grain by adding water at the required parameters to achieve optimum milling results.

This unit applies to individuals who work in a grain processing environment under the direction of the miller or head miller, to produce food or feed. It typically targets the production worker responsible for applying operating principles to the operation and monitoring of grain conditioning equipment and processes.

All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain Processing (GRA)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the grain conditioning equipment and process for operation	1.1 Confirm materials are available to meet product specification requirements 1.2 Conduct pre-start checks according to operator instructions 1.3 Select, fit and use personal protective equipment and clothing as required of workplace procedures 1.4 Identify and confirm work area is clean according to food safety standards, and equipment is not locked out 1.5 Check processing or operating parameters to meet safety requirements
2. Operate and monitor equipment	2.1 Operate the process according to safe work procedures 2.2 Identify any variation in equipment operation, and report to miller 2.3 Take and check samples to ensure conditioned product meets grist moisture specifications, and report any variation 2.4 Identify and report out-of-specification product or process outcomes 2.5 Store conditioned product according to food safety procedures 2.6 Maintain the work area according to safe work and food safety procedures 2.7 Maintain workplace records according to workplace procedures
3. Shut down the process	3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process safely according to operating procedures 3.3 Identify and report maintenance requirements according to workplace procedures 3.4 Ensure waste is disposed of in line with environmental requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret grain conditioning requirements
Writing	Record product and processing information using digital and/or paper-based formats
Numeracy	Measure product using weight (kg, T) and volume (L, hL), to two decimal points Calculate water addition to suit machine and grist type Use percentages (%) as they apply to mixes of grain Read and interpret measurements on moisture meter Accurately interpret readings on scales and gauges

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA3023 Operate and monitor grain conditioning	FBPGRA2003 Operate a grain conditioning process	Unit title and code updated to better match work task Minor changes to Performance Criteria to clarify intent Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPGRA3023 Operate and monitor grain conditioning

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated and monitored a grain conditioning process on at least one occasion, including:

applying safe work practices

applying food safety procedures to work practices

checking moisture content of grist meets product specifications following the miller's instructions

reporting inconsistencies or variations.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of grain conditioning, and effects on the milling process and the end product:

target moisture of grain

time grain has been conditioned

underlying principles to ensure that grain can be effectively milled, good separation of bran from endosperm

reasons for conditioning grain

basic operating principles of equipment, including:

main equipment components, including settings and the number of steps required to add moisture

status and purpose of guards

the purpose and location of sensors and related feedback instrumentation

services required, and action to take if services are not available

good manufacturing practices (GMP) relevant to work task

the flow of the grain conditioning and the basic effect of outputs on downstream milling processes

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

methods used to monitor conditioning, including:

using online moisture analysis device

visually inspecting conditioned grain

testing moisture levels

checking silo allocations are correct

typical problems with conditioning grain:

high moisture

low moisture

inconsistent moisture patches through grist

inconsistent time for conditioning

inconsistent milling results

faulty product sensors, solenoids or water flow meters

product bridges

inconsistent or inadequate water pressure

the need for offsets and/or calibration of moisture sensors

grain hardness/water hardness

basic contamination/cross-contamination and food safety risks associated with the conditioning grain, and related control measures

health and safety hazards and controls

requirements of different shutdowns as appropriate to the conditioning process and workplace production requirements, including:

routine cleaning/conditioning section shutdown

unexpected production stop

emergency shutdowns

procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the conditioning process, including waste and rework collection and handling procedures related to the process

basic operating principles of process control, where relevant, including the relationship between control panels and systems and the physical equipment

routine maintenance procedures for grain conditioning equipment

cleaning and sanitisation procedures for workspace and equipment

procedures to track traceability of product

procedures to ensure biosecurity requirements are met.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a grain processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

grain conditioning equipment and services

personal protective equipment

grain for conditioning

specifications:

grain conditioning specification

production schedule including target moisture and target conditioning time

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

relationships:

supervisor/head miller.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA3024 Operate and monitor grain cleaning

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, monitor and shut down a cleaning process to screen impurities from the grist prior to, and following, the conditioning process.

This unit applies to individuals who work in a grain processing environment under the direction of the miller or head miller, to produce food or feed. It typically targets the production worker responsible for applying basic operating principles to the operation and monitoring of grain cleaning equipment and processes.

All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain Processing (GRA)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the grain cleaning equipment and process for operation	1.1 Confirm materials are available to meet product specification requirements 1.2 Carry out pre-start checks according to operator instructions 1.3 Select, fit and use personal protective equipment and clothing as required of workplace policies 1.4 Identify and confirm work area is clean according to food safety standards, and equipment is not locked out 1.5 Check processing or operating parameters to meet safety and production requirements 1.6 Set up the bin system according to operating requirements
2. Operate and monitor equipment	2.1 Start and operate the process according to safe operating procedures 2.2 Identify variation in equipment operation, and report to miller 2.3 Take and check samples to ensure impurities are screened from grist, and report any variation 2.4 Identify and report out-of-specification product and process outcomes 2.5 Store cleaned grain according to food safety procedures 2.6 Maintain the work area according to safe work and food safety procedures 2.7 Maintain workplace records according to workplace procedures
3. Shut down the grain cleaning process	3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process safely according to operating procedures 3.3 Identify and report maintenance requirements safely according to workplace procedures 3.4 Ensure waste is disposed of in line with environmental requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret directions for the safe operation of equipment Operate equipment using digital interface
Writing	Complete processing records using digital and/or paper-based formats
Numeracy	Measure product using weight (kg, T) and volume (L, hL), to two decimal points Use percentages (%) as they apply to mixes of grain Interpret and monitor readings on scales and gauges Monitor tank levels

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA3024 Operate and monitor grain cleaning	FBPGRA2004 Operate a grain cleaning process	Unit title and code updated to better match work task Minor changes to Performance Criteria to clarify intent Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPGRA3024 Operate and monitor grain cleaning

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated and monitored a grain cleaning process on at least one occasion, including:

applying safe work practices

applying food safety procedures to work practices

checking grain is adequately cleaned to meet specifications, following head miller's instructions

reporting inconsistencies or variations.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the grain cleaning, size, density, resistance to air current, friction

basic operating principles of equipment, including:

main equipment components, including where and how adjustments can be made

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required, and action to take if services are not available

good manufacturing practices (GMP) relevant to work task

the flow of the grain cleaning process and the basic effect of outputs on downstream processes

quality characteristics to be achieved by the grain cleaning process

quality requirements of materials, and effect of variation on grain cleaning process performance

the basics of how and why various kinds of wheat are blended to make grist

methods used to monitor grain cleaning, including:

visual inspections to ensure product meets specification and impurities are removed

sieving

checking screenings to ensure grain is not wasted

basic contamination/cross-contamination and food safety risks associated with the grain cleaning process, and related control measures

common causes of poor or inadequate cleaning, including:

poor adjustment of equipment

equipment not suited to task

equipment not well maintained

inadequate aspiration for correct machine function

inadequate cleaning/clearing of equipment

health and safety hazards and controls

requirements of different shutdowns as appropriate to the grain cleaning process and workplace production requirements, including:

routine cleaning system shutdown

unexpected production stop

emergency shutdowns

procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls, including waste and rework collection and handling procedures

basic operating principles of process control, where relevant, including the relationship between control panels and systems and the physical equipment

routine maintenance procedures for grain cleaning equipment

cleaning and sanitisation procedures for workspace and equipment

procedures to track traceability of product

procedures to ensure biosecurity requirements are met.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a grain processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing

grain cleaning equipment and related services

grist mixed for cleaning

production schedule

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

basic information on equipment capacity and operating parameters.

relationships:

supervisor/head miller.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA3025 Receive and handle grain in a storage area

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to receive grain and handle grain in a storage area, taking samples, testing samples, segregating and moving grain in a manner that minimises dust and exposure to pests.

This unit applies to individuals who work in a grain processing environment for human or animal consumption. It typically targets the production worker responsible for applying basic operating principles to the receival and storage of grain in permanent or temporary storage facilities.

Note: This unit does not cover work in confined spaces.

All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain Processing (GRA)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Receive grain from supplier	1.1 Compare order details to details on delivery docket 1.2 Check vendor declaration to ensure grain meets specifications of order 1.3 Carry out visual inspection to ensure delivery meets order requirements
2. Sample and test grain	2.1 Select, fit and use personal protective clothing and equipment according to health and safety and food safety requirements 2.2 Take representative samples of grain for testing according to workplace procedures and food safety requirements 2.3 Conduct basic tests to check properties of incoming grain 2.4 Confirm raw materials meet processing requirements, or take action to respond to out-of-specification materials 2.5 Record delivery of raw materials, in line with workplace procedures 2.6 Prepare grain samples for dispatch, including labelling and packaging according to food safety and workplace requirements
3. Move grain into and out of storage	3.1 Identify grain for handling and storage according to food safety and workplace requirements 3.2 Select appropriate silo types and handling equipment for various grains in relation to their storage characteristics and flow properties 3.3 Conduct pre-start checks on machinery and equipment used for grain storage and transfers 3.4 Start, operate, monitor and adjust storage and transfer equipment 3.5 Segregate grain according to work instructions based on type, variety and quality characteristics, and keep workplace and traceability records 3.6 Take steps to minimise pest infestation according to health and safety and food safety requirements 3.7 Move grain safely into and out of storage according to health and safety and food safety requirements 3.8 Implement suitable measures to minimise the effect of desiccant dusts on the flow properties of grain 3.9 Check grain regularly during movement for contamination according to health and safety and food safety requirements 3.10 Clean storage and handling equipment thoroughly after emptying according to food safety requirements 3.11 Maintain workplace records, including traceability and biosecurity records, according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret grain order details Interpret storage requirements Interpret directions for the safe operation of equipment
Writing	Record out-of-specification results Complete processing records using digital and/or paper-based formats
Numeracy	Estimate and measure weight, volume and space requirements (kg, T, hL) Read and interpret gauges and scales, including temperature Determine equipment capacity and operating parameters

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA3025 Receive and handle grain in a storage area	FBPGRA2010 Handle grain in a storage area	Unit merged to remove duplication Unit title and code updated to better match work task Element 1 added Minor changes to existing Performance Criteria to clarify intent Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Not equivalent
FBPGRA3025 Receive and handle grain in a storage area	FBPGRA2011 Receive grain for malting	Unit merged to remove duplication Unit title and code updated to better match work task Minor changes to existing Performance Criteria to clarify intent Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Not equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPGRA3025 Receive and handle grain in a storage area

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has received, handled and moved at least one delivery of grain, to meet product order and storage requirements, including:

applying safe work practices

applying food safety procedures to work practices

recognising different grain types and varieties (relevant to site operations)

taking corrective action in response to pests, contamination or inconsistencies with storage conditions.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

operating principles of grain receival and storage

grain hygiene and sealing requirements

the need to identify grain as out-of-specification or unsound

receival charts including common defects

vendor declarations, organic certifications

basic tests typically carried out on grain, including protein, moisture, screenings

escalation procedures for grain that is out-of-specification

segregation requirements to maintain integrity and quality of grain

flow of grain in storage area from receipt to dispatch

typical storage equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

contamination/cross-contamination and food safety risks associated with the grain storage process, and related control measures, including microbiological, physical, chemical and allergen/cross-contact allergen risks

health and safety hazards and controls, including the limitations of protective clothing and equipment relevant to the work process

environmental issues and controls relevant to the grain storage process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitisation procedures for storage area and grain handling equipment

procedures to track traceability of product

procedures to ensure biosecurity requirements are met.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a grain processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment required to handle grain in a storage area

grain storage and transfer equipment and services

grain to be received and stored

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

storage and transfer instructions.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA3026 Operate and monitor sifting and grading

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, monitor and shut down sifting and grading equipment used to separate the break stock (chop) into appropriate flows to the next break, purifiers and sizing rolls.

This unit applies to individuals who work in a grain processing environment under the direction of the miller or head miller, to produce food or feed. It typically targets the production worker responsible for applying basic operating principles to the operation and monitoring of equipment and processes used for sifting and grading stock.

All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain Processing (GRA)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the sifting and grading equipment and process for operation	1.1 Confirm materials are available to meet specification requirements 1.2 Carry out pre-start checks according to operator instructions 1.3 Identify and confirm work area is clean according to food safety standards, and equipment is not locked out 1.4 Select, fit and use personal protective equipment and clothing as required of workplace policies 1.5 Check processing or operating parameters to meet safety requirements
2. Operate and monitor equipment	2.1 Operate the process according to safe work procedures 2.2 Identify any variation in equipment operation, and report to miller 2.3 Take and check product samples to ensure break stock is separated in line with specifications 2.4 Identify and report out-of-specification product and process outcomes according to workplace procedures 2.5 Maintain the work area according to safe work and food safety procedures 2.6 Maintain workplace records according to workplace procedures
3. Shut down the sifting and grading process	3.1 Identify the appropriate shutdown procedure 3.2 Assist in shutting down the process safely according to operating procedures 3.3 Clean sifters and identify and report maintenance requirements according to workplace procedures 3.4 Ensure waste is disposed of in line with environmental requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret directions for the safe operation of equipment Operate equipment using digital interface
Writing	Record product and processing information in digital and/or paper-based formats
Numeracy	Monitor supply and flow of materials to and from the sifting and grading process Accurately interpret readings on scales and gauges Measure product using weight (kg, T) and volume (L, hL), to two decimal points Use percentages (%) as they apply to mixes of grain

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA3026 Operate and monitor sifting and grading	FBPGRA2006 Operate a sifting and grading process	Unit title and code updated to better match work task Minor changes to Performance Criteria to clarify intent Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPGRA3026 Operate and monitor sifting and grading

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated and monitored a sifting and grading process on at least one occasion, ready to flow to the next break, purifiers and sizing rolls, including:

applying safe work practices

applying food safety procedures to work practices

checking quality of break stock meets miller's requirements

reporting inconsistencies or variations.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of grain sifting and grading process

basic operating principles of equipment, including:

main equipment components, including where and how to make adjustments

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required, and action to take if services are not available

good manufacturing practices (GMP) relevant to work task

the flow of the sifting and grading process and the basic effect of outputs on downstream milling processes

quality characteristics to be achieved by sifting and grading

basic equipment faults and related causes, including signs and symptoms of faulty equipment

methods used to monitor sifting and grading:

visually inspecting the sieves

visually inspecting the break stock

basic contamination/cross-contamination and food safety risks associated with sifting and grading, and related control measures

basic common causes of poor sifting and/or grading

health and safety hazards and controls

requirements of different shutdowns as appropriate to the sifting and grading process and workplace production requirements, including:

routine shutdown

unexpected production stop

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

basic operating principles of process control, where relevant, including the relationship between control panels and systems and the physical equipment

environmental issues and controls, including waste and rework collection and handling procedures

routine maintenance procedures for sifting and grading equipment

cleaning and sanitisation procedures for workspace and equipment

procedures to track traceability of product

procedures to ensure biosecurity requirements are met.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a grain processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

sifting and grading equipment and related services

personal protective equipment

product for sifting and grading

production schedule

cleaning materials and equipment

specifications:

sifting and grading specification

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

recording requirements.

relationships:

supervisor/head miller.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA3027 Monitor a purification system

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and safety knowledge required to set up, operate, monitor and shut down a separation and grading system to effectively separate break or sizing stocks into clean semolina (endosperm), composite stock (endosperm with bran adhering) and branny stocks.

This unit applies to individuals who work in a grain processing environment, under the direction of the miller or head miller. It typically targets the production worker responsible for applying basic operating principles to the operation and monitoring of purification equipment and processes.

All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain Processing (GRA)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the purification equipment and process for operation	1.1 Confirm materials are available according to operating requirements 1.2 Carry out pre-start checks according to workplace instructions 1.3 Identify and confirm work area is clean according to food safety standards, and equipment is not locked out 1.4 Select, fit and use personal protective equipment and clothing as required of workplace policies 1.5 Check processing or operating parameters to meet safety requirements
2. Operate and monitor equipment	2.1 Start and monitor the process according to safe work procedures 2.2 Identify any variation in equipment operation, and report to miller 2.3 Take and check product samples to confirm that grain is separated in line with specifications, and report any variation 2.4 Identify and report out-of-specification product and process outcomes according to workplace procedures 2.5 Maintain the work area according to safe work and food safety procedures 2.6 Maintain workplace records according to workplace procedures
3. Shut down the purification process	3.1 Identify the appropriate shutdown procedure 3.2 Assist with shutting down the process safely according to operating procedures 3.3 Identify and report maintenance requirements according to workplace procedures 3.4 Ensure waste is disposed of in line with environmental requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret directions for the safe operation of equipment
Writing	Record product and processing information using digital and/or paper-based formats
Numeracy	Measure product and ingredients using weight (kg, T) and volume (L, hL), to two decimal points Use percentages (%) as they apply to mixes of grain Monitor supply and flow of materials to and from the break roll process Accurately interpret readings on scales and gauges

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA3027 Monitor a purification system	FBPGRA2005 Operate a purification process	Unit title and code updated to better match work task Minor changes to Performance Criteria to clarify intent Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPGRA3027 Monitor a purification system

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that individual has monitored a purification system on at least one occasion, including:

applying safe work practices

applying food safety procedures to work practices

effectively separating break or sizing stocks, following the head miller's instructions

reporting inconsistencies or variations.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the purification system

how flour is graded

basic operating principles of equipment, including:

main equipment components, including air flow, movement of machine, size of sieves, layers of sieves

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

good manufacturing practices (GMP) relevant to work task

the flow of the purification process and the basic effect of outputs on downstream flour milling processes

basic quality characteristics to be achieved by the purification process

product to be purified: semolina, not flour

basic equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

methods used to monitor purification, including removing and inspecting (and cleaning) sieves

basic problems with purification:

inconsistent agitation/movement of the machine

blinded sieves

sieves incorrectly positioned

drawers incorrectly positioned

poor air flow/air adjustment

valves incorrectly set

inconsistent flow of product

inconsistent distribution of feed in

drop in yield/quality

inconsistent flow of product into purification passage

excessively wide granulation range

basic contamination/cross-contamination and food safety risks associated with the purification, and related control measures

health and safety hazards and controls

requirements of different shutdowns as appropriate to the purification process and workplace production requirements, including:

routine cleaning shutdown

unexpected production stop

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

basic operating principles of process control, where relevant, including the relationship between control panels and systems and the physical equipment

environmental issues and controls, including waste/rework collection and handling procedures related to the process

routine maintenance procedures for workspace and equipment

procedures to track traceability of product

procedures to ensure biosecurity requirements are met.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a grain processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

product to be purified

personal protective equipment

purification process equipment and related services

cleaning materials and equipment

specifications:

production schedule

work procedures, including advice on safe work practices, food safety, quality and environmental requirements.

relationships:

supervisor/head miller.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA3028 Monitor scratch and sizing

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, monitor and shut down a separation process to ensure there is good separation between the endosperm and bran for further processing.

This unit applies to individuals who work in a grain processing environment under the direction of the miller or head miller. It typically targets the production worker responsible for applying basic operating principles to the operation and monitoring of scratch and sizing equipment and processes.

All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain Processing (GRA)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the scratch and sizing equipment and process for operation	1.1 Confirm materials are available according to operating requirements 1.2 Carry out pre-start checks according to operator instructions 1.3 Identify and confirm work area is clean according to food safety standards, and equipment is not locked out 1.4 Select, fit and use personal protective equipment and clothing as required by the safety policy 1.5 Check processing or operating parameters to meet safety requirements
2. Operate and monitor equipment	2.1 Operate the process according to safe work procedures 2.2 Identify any variation in equipment operation, and report to head miller 2.3 Take and check product samples to confirm that specifications are met and bran is not adhered to the endosperm 2.4 Identify and report out-of-specification product and process outcomes according to workplace procedures 2.5 Maintain the work area according to safe work and food safety procedures 2.6 Maintain workplace records according to workplace procedures
3. Shut down the scratch and sizing process	3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process safely according to operating procedures 3.3 Identify and report maintenance requirements according to workplace procedures 3.4 Ensure waste is disposed of in line with environmental requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret directions for the safe operation of equipment
Writing	Record product and processing information using digital and/or paper-based formats
Numeracy	Measure product using weight (kg, T) and volume (L, hL), to two decimal points Use percentages (%) as they apply to mixes of grain Monitor supply and flow of materials to and from the scratch and sizing process Accurately interpret readings on scales and gauges

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA3028 Monitor scratch and sizing	FBPGRA2007 Operate a scratch and sizing process	Unit title and code updated to better match work task Minor changes to Performance Criteria to clarify intent Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPGRA3028 Monitor scratch and sizing

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has monitored scratch and sizing on at least one occasion, including:

applying safe work practices

applying food safety procedures to work practices

ensuring as little bran as possible adheres to the endosperm following the head miller's instructions

reporting inconsistencies or variations.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of scratch and sizing

basic operating principles of equipment, including:

main equipment components, including where and how adjustments can be made

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required, and action to take if services are not available

good manufacturing practices (GMP) relevant to work task

the flow of the scratch and sizing process and the effect of basic outputs on downstream milling processes

quality characteristics to be achieved by the scratch and sizing process

operating requirements and parameters

methods used to monitor scratch and sizing:

visual inspections

temperature – high temperature is a result of hard grind

basic contamination/cross-contamination and food safety risks associated with the scratch and sizing process, and related control measures

typical problems:

excessive grinding

grinding too light

sifter performance

health and safety hazards and controls

requirements of different shutdowns as appropriate to the scratch and sizing process and workplace production requirements, including:

routine shutdown

unexpected production stop

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures for reporting production and performance information

environmental issues and controls, including waste and rework collection and handling procedures

basic operating principles of process control, where relevant, including the relationship between control panels and systems and the physical equipment related to the process

routine maintenance procedures for separation equipment

cleaning and sanitisation procedures for workspace and equipment

procedures to track traceability of product

procedures to ensure biosecurity requirements are met.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a grain processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

grain for the scratch and sizing process

scratch and sizing equipment and services

personal protective clothing and equipment

cleaning materials and equipment

specifications:

scratch and sizing product specification

production schedule

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

basic information on equipment capacity and operating parameters.

relationships:

supervisor/head miller.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA3029 Monitor a break roll

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, monitor and shut down a break roll to break release grain, as part of the milling of grain for flour or feed.

This unit applies to individuals who work in a grain processing production environment under the direction of the miller or head miller. It typically targets the production worker responsible for monitoring break roll equipment.

All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain Processing (GRA)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the break roll equipment for operation	1.1 Confirm materials are available according to operating requirements 1.2 Carry out pre-start checks according to workplace instructions 1.3 Identify and confirm work area is clean according to food safety standards, and equipment is not locked out 1.4 Select, fit and use personal protective equipment and clothing as required by workplace policies 1.5 Check processing or operating parameters meet safety requirements
2. Operate and monitor equipment	2.1 Operate the process according to safe work procedures 2.2 Identify any variation in equipment operation, and report to miller 2.3 Take and check product samples to confirm that specifications are within parameters, and assist miller to correct break release as required 2.4 Identify and report out-of-specification product or process variation according to workplace procedures 2.5 Maintain the work area according to safe work and food safety procedures 2.6 Maintain workplace records according to workplace procedures
3. Complete the break roll process	3.1 Assist in shutting down the process safely according to operating procedures 3.2 Assist in identifying maintenance requirements, and report according to workplace procedures 3.3 Ensure waste is disposed of in line with environmental requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret directions for the safe operation of equipment
Writing	Record product and processing information using digital and/or paper-based formats
Numeracy	Measure product using weight (kg, T) and volume (L, hL), to two decimal points Use percentages (%) as they apply to mixes of grain Monitor supply and flow of materials to and from the break roll process Accurately interpret readings on scales and gauges

Unit Mapping Information

ode and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA3029 Monitor a break roll	FBPGRA2008 Operate a break roll process	Unit title and code updated to better match work task Minor changes to Performance Criteria to clarify intent Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPGRA3029 Monitor a break roll

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has monitored a break roll on at least one occasion, including:

applying safe work practices

applying food safety procedures to work practices

ensuring break releases have been carried out following the head miller's instructions

reporting inconsistencies or variations.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of breaking grain, including how and why the endosperm separation takes place

basic operating principles of equipment, including:

main equipment components, including any level control system, feed roll, feed gate, main rolls, roll adjustment, scrapers

status and purpose of guards

the purpose and location of sensors and related feedback instrumentation

high drive motor amperage

services required, and action to take if services are not available

good manufacturing practices (GMP) relevant to work task

the flow of the break roll system and the basic effect of outputs on downstream processes

basic equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

symptoms of chokes and blockages, and action required to clear

methods used to monitor the break rolls, including:

visually inspecting the inlet product for variation in granulation across the roller length, checking for presence of any unexpected stock or flour

visually inspecting the outlet product for semolina production and bran clean-up without excessive damage to bran

temperature check of roll stocks on back of hands

break release procedure, correct sampling technique, weighing, sifting and calculating

basic contamination/cross-contamination and food safety risks associated with the break rolls, and related control measures

health and safety hazards and controls, including the limitations of protective clothing and equipment relevant to the work process

requirements of different shutdowns as appropriate to the break roll and workplace production requirements, including:

production stop

routine mill shutdown

unexpected production stop

emergency shutdowns

procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures for reporting production and performance information

basic operating principles of process control, where relevant, including the relationship between control panels and systems and the physical equipment

environmental issues and controls, including waste and rework collection

routine maintenance procedures for operating a break roll

cleaning and sanitisation procedures for workspace and equipment

procedures to track traceability of product

procedures to ensure biosecurity requirements are met.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a grain processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

conditioned grain suitable for the break roll system

personal protective equipment

milling and related equipment and services

specifications:

production schedule

work procedures, including advice on safe work practices, food safety, quality and environmental requirements.

relationships:

supervisor/head miller.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA3030 Operate and monitor a reduction system

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, monitor and shut down a reduction system to reduce the size of the endosperm and produce flour.

This unit applies to individuals who work in a grain processing production environment under the direction of the miller or head miller. It typically targets the production worker responsible for applying basic operating principles to the operation and monitoring of break roll equipment.

All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain Processing (GRA)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the reduction equipment for operation	1.1 Confirm materials are available according to operating requirements 1.2 Carry out pre-start checks according to operator instructions 1.3 Identify and confirm work area is clean according to food safety standards, and equipment is not locked out 1.4 Select, fit and use personal protective equipment and clothing as required of workplace policies 1.5 Check processing or operating parameters to meet safety requirements
2. Operate and monitor equipment	2.1 Monitor the process according to safe work procedures 2.2 Identify any variation in equipment operation, and report to miller 2.3 Take and check product samples to confirm that flour produced is in line with expectations, and report any variation 2.4 Identify and report out-of-specification product or process outcomes according to workplace procedures 2.5 Maintain the work area according to safe work and food safety procedures 2.6 Maintain workplace records according to workplace procedures
3. Complete the reduction process	3.1 Assist with shutting down the process safely according to operating procedures 3.2 Identify and report maintenance requirements according to workplace procedures 3.3 Ensure waste is disposed of in line with environmental requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret directions for the safe operation of equipment
Writing	Record product and processing information using digital and/or paper-based formats
Numeracy	Measure product using weight (kg, T) and volume (L, hL), to two decimal points Use percentages (%) as they apply to mixes of grain Monitor supply and flow of materials to and from the reduction process Accurately interpret readings on scales and gauges

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA3030 Operate and monitor a reduction system	Not applicable	The unit has been created to address a skill or task required by industry that is not covered by an existing unit	Newly created

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPGRA3030 Operate and monitor a reduction system

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated and monitored a reduction system on at least one occasion to produce flour, including:

applying safe work practices

applying food safety procedures to work practices

ensuring flour is produced to specification, following the head miller's instructions

reporting inconsistencies or variations.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of reducing semolina and grain

basic operating principles of equipment, including:

main equipment components, including any level control system, feed roll, feed gate, main rolls, roll adjustment, scrapers

auxiliary equipment

status and purpose of guards

the purpose and location of sensors and related feedback instrumentation

services required, and action to take if services are not available

good manufacturing practices (GMP) relevant to work task

the flow of the reduction system and the basic effect of outputs on downstream processes

basic equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

symptoms of chokes and blockages, and action required to clear

methods used to monitor the reduction rolls, including visual inspections to check:

the inlet product for variation

consistency of product

granulation of product from left and right

for signs of hollow grinding

temperature of product from left to right of rolls is consistent

basic contamination/cross-contamination and food safety risks associated with the reduction rolls, and related control measures

basic common causes of poor or inadequate reduction, including worn rollers

health and safety hazards and controls, including the limitations of protective clothing and equipment relevant to the work process

requirements of different shutdowns as appropriate to the reduction system, including:

production stop

routine mill shutdown

unexpected production stop

emergency shutdowns

procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls, including waste and rework collection

basic operating principles of process control, where relevant, including the relationship between control panels and systems and the physical equipment

routine maintenance procedures for a reduction system

cleaning and sanitisation procedures for workspace and equipment

procedures to track traceability of product

procedures to ensure biosecurity requirements are met.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a grain processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

conditioned grain suitable for the reduction system

personal protective equipment

milling and related equipment and services

specifications:

production schedule

work procedures, including advice on safe work practices, food safety, quality and environmental requirements.

relationships:

supervisor/head miller.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA4005 Lead flour milling shift operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to lead milling operations during a shift, including acting as a technical resource to other mill employees.

This unit applies to a miller who is responsible for the flour mill operations during a shift, and relates to the milling of all grains for flour and other milling processed food and non-food products.

All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain Processing (GRA)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Establish shift operating environment	1.1 Identify products and quantities to be produced by mill during shift 1.2 Identify from authorised suppliers the supplier of grain used during shift and the varieties supplied 1.3 Apply required costing and control procedures to achieve set key performance indicators (KPIs) 1.4 Establish range of available equipment and any unique design or operating factors 1.5 Identify staffing and work organisation for shift 1.6 Identify any budget and/or budget operating procedures relevant for shift operations
2. Monitor quality during shift	2.1 Identify specifications for flour to be produced during shift 2.2 Identify performance indicators and production targets for mill and mill departments during shift 2.3 Supervise testing regime for mill during shift 2.4 Monitor performance against targets and indicators 2.5 Report non-conformances and take appropriate corrective actions
3. Set and supervise grain supply and intake procedures	3.1 Supervise grain receival operations, including compliance with instructions for rejected deliveries 3.2 Set screening criteria and procedures for re-use of screenings 3.3 Set blending criteria for holding bins/silos
4. Set and supervise grain conditioning process and specifications	4.1 Specify and communicate grain cleaning requirements to operators 4.2 Set water volume for each grain batch 4.3 Set conditioning time per batch 4.4 Determine any blending and treatment criteria 4.5 Monitor tests and specifications for conditioned grain 4.6 Supervise transfer to storage or mill
5. Supervise production	5.1 Identify shift production targets 5.2 Obtain or determine product specifications 5.3 Formulate and supervise preparation of grist 5.4 Supervise milling of different grains 5.5 Set blending requirements, including any use of additions and adjuncts 5.6 Allocate production specifications for shift to departments 5.7 Ensure production records are kept 5.8 Monitor production against targets
6. Integrate maintenance schedule with shift operations	6.1 Identify shift preventative maintenance requirements from maintenance department and/or equipment suppliers 6.2 Supervise equipment monitoring and maintenance responsibilities for operators, maintenance department and other staff 6.3 Identify and approve timing for any regular maintenance activities that will disrupt production 6.4 Supervise breakdown notification and repair procedures
7. Implement risk management procedures	7.1 Supervise implementation of workplace health and safety and dust control procedures 7.2 Monitor Hazard Analysis and Critical Control Points (HACCP) procedures during shift 7.3 Monitor compliance with environmental and sustainability regulations and targets 7.4 Monitor operations against any required regulatory compliance, including required reporting procedures
8. Provide guidance to other mill employees	8.1 Monitor and maintain standard operating procedures (SOPs) 8.2 Supervise any required training for employees during shift operations 8.3 Ensure availability of reference materials 8.4 Implement communication and feedback mechanisms to and from employees

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret food safety, food labelling and other regulations affecting flour mills
Oral communication	Communicate production requirements and technical information to other employees Use effective communication skills to allocate tasks and provide feedback to team members Liaise with other departments on flour product requirements
Writing	Record flour milling operations using digital and/or paper-based formats
Numeracy	Calculate water required to achieve target moisture content, extraction rates, protein loss for each grist, and milling gains/losses

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA4005 Lead flour milling shift operations	FBPGRA3003 Lead flour milling shift operations	Unit code updated to reflect complexity of task Foundation Skills refined	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPGRA4005 Lead flour milling shift operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has led flour milling shift operations on at least one occasion, including:

interpreting production requirements and grain tests for desirable mill settings

establishing shift operating environment, including required equipment, staffing and work organisation, and costing requirements

monitoring quality of shift operations, including identifying specifications for product to be produced, identifying performance indicators, supervising testing of product, monitoring performance and reporting non-conformances

assisting employees with conduct and interpretation of grain and flour tests

matching grain receival, screening and storage processes to production requirements during shift

preparing or supervising production of grist according to recipes

setting and managing milling and blending operations

supervising dust control, Hazard Analysis and Critical Control Points (HACCP) and health and safety procedures during shift operations

identifying equipment maintenance procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

differences in types of milling processes, including differences in milling of different grains, varieties and milling for flour or for semolina

process and purpose of flour milling, including:

opening of grain to enable removal of endosperm

separation of bran

grinding of endosperm to flour, including sifting of ground stock to remove oversize endosperm particles, flour, or any bran and endosperm that has not been ground

kibbling

middlings and semolina process

methods used to establish the most economic grist for a particular flour, including the balancing of flour specification, grain availability and cost of grain available

financial impacts of mill performance/settings

principles of preventative maintenance, including failure mode and effects analysis (FMEA)

food safety, food labelling and other regulations affecting flour mills

grain varieties and specifications

flour types and specifications

food labelling regulations relevant to flour products

HACCP principles and procedures

dust control procedures

health and safety standards and requirements

environmental regulations relevant to flour milling

feedback techniques

enterprise budget operating procedures

procedures to track traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a flour mill or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

break and reduction roll equipment and related services

conditioned grain suitable for the break and reduction roll process

sampling schedules, and test procedures and equipment

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

equipment manuals, including operating parameters

specifications, control points and processing parameters

documentation and recording requirements and procedures.

relationships:

operators/team members.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA4006 Control mill processes and performance

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to control flour and by-product production in a flour mill.

This unit applies to a shift miller who is required to set equipment in a flour mill to control the processes and performance across the mill to achieve maximum extraction and specification compliance. The unit applies to all industrial flour mills, including semolina mills and mills without purifiers.

All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain Processing (GRA)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Maintain mill flow sheet	1.1 Identify all breaking, reduction and dressing stages in mill 1.2 Show destinations for all stock separations according to operating requirements 1.3 Identify all optional and ancillary equipment required to control flour and by-product production 1.4 Identify all bins, silos, chutes, conveyors and exhausts that control processes and performance across the mill
2. Prepare for flour and by-product production	2.1 Establish customer requirements for shift or production period 2.2 Follow specification required to meet desired production quality and quantity targets 2.3 Check availability of required wheat stock 2.4 Determine if any changes to grist stock will be required, and plan for changes to settings
3. Determine break system settings	3.1 Adjust break rolls for desired percentage release 3.2 Conduct visual inspection and test sieving where required to monitor release percentage 3.3 Monitor break roll passages to avoid saturation of later stages 3.4 Set bran finishers according to workplace procedures and to ensure optimum performance 3.5 Set plansifters for desired grading, including adjusting spaces between plansifters for varying grains and moisture levels 3.6 Monitor performance of break system to ensure system is free from semolina
4. Set settings for purifiers where fitted	4.1 Maintain and monitor sieve covers according to workplace procedures and to ensure optimum performance 4.2 Monitor feed rate to purifiers according to workplace procedures and to ensure optimum performance 4.3 Monitor horizontal and vertical movement of sieve covers 4.4 Set and monitor air pressure for each aspiration section 4.5 Select destinations for throughs and lifted bran and other particles 4.6 Ensure purifier stock is free from flour
5. Set settings for scratch or sizing system	5.1 Set scratch equipment or sizing rolls according to operator instructions 5.2 Monitor performance of scratch and sizing rolls
6. Set settings for reduction passages	6.1 Set each set of reduction rolls for desired flour and capacity of succeeding reduction passages 6.2 Monitor covers on sifters for effective dressing from each reduction roll 6.3 Monitor flake disrupters and impact detachers where fitted 6.4 Set and monitor reduction settings to achieve required starch damage 6.5 Specify collection conveyors and bins for each flour stream
7. Set settings for final production stages	7.1 Specify use of flour divides for blends 7.2 Monitor redressing equipment according to workplace procedures 7.3 Monitor weighing, infestation destroying, and metal removal equipment according to work health and safety and operating procedures 7.4 Send finished flour to packing or storage according to workplace requirements
8. Monitor mill equipment	8.1 Check flutes and rolls for wear and defects 8.2 Monitor temperature of reduction rolls and performance of water cooling if used 8.3 Check automatic roll adjustment and protection mechanisms are working correctly 8.4 Adjust mill settings when required for effect of breakdowns and urgent maintenance 8.5 Complete milling records
9. Monitor mill performance	9.1 Ensure all grain and flour tests are carried out to required schedule and procedures 9.2 Adjust settings where required for variation in grain, grist and atmospheric conditions 9.3 Monitor milling and invisible loss per production period

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret mill flow diagrams Interpret food safety, food labelling and other regulations affecting flour mills
Writing	Record flour milling equipment status using digital and/or paper-based formats
Oral communication	Communicate production requirements and technical information to other employees Use effective communication skills to allocate tasks and provide feedback to team members Use appropriate vocabulary, including technical language directly relevant to role
Numeracy	Estimate break roll percentages through visual examination, hand stratification and test sieving

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA4006 Control mill processes and performance	FBPGRA3004 Control mill processes and performance	Unit code updated to reflect complexity of task Foundation Skills refined	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPGRA4006 Control mill processes and performance

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has controlled mill processes and performance on at least one occasion, including:

interpreting mill flow diagrams and production requirements

identifying customer requirements

determining correct settings for equipment

setting and monitoring break and reduction system equipment

achieving flour specifications through correct use of grist and mill settings

monitoring equipment settings and performance

adjusting mill settings for breakdowns and other contingencies

setting all related processes for:

break

scratch

sizing

reduction and other milling

supervising wheat conditioning

ensuring settings take into account the capability of equipment and the need to avoid imbalances, product build-ups and chokes

ensuring all grain and flour tests are carried out to required schedule and procedures

applying safe work practices and identified work health and safety hazards and controls.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

alternative and historical milling techniques, including:

stone grinding

‘low’ or one pass through grinding

use of small manual or electric milling machines

semolina process compared with traditional flour milling process

conventions and techniques in drawing mill flow diagrams

characteristics of different grist and their milling requirements

purpose, design and steps of the break process, including:

overall aim of removing bran from endosperm in large pieces while minimising bran powder and flour

roller design

flute design

roller speed

number of passages

destinations of product from each break roll

purpose, design and principles of the purification process, including:

sieve design

role of sifting, shaking, gravity and aspiration (upward air)

screening decks

exhaust ports and chambers

collection of throughs

overtails

relationship of purification to later reduction stages

scratch equipment and process to remove small pieces of bran and germ from endosperm after sizing or purification

relationship of particle size to reduction roller efficiency

reduction that grinds flour into required fineness while controlling damage to starch granules and minimising abrasion to any bran and germ particles present

features and performance characteristics of milling equipment as specified in manufacturer reference material

relationship between total dressing surface ratio to mill capacity

calculation of break roll percentages

techniques to avoid imbalances, product build-ups and chokes

mill balance requirements and techniques, including:

ensuring that stock does not return to immediate preceding passage or equipment

feed to first break at a constant rate

evenness of feed into rolls

maintenance of conveyor and air settings to achieve constant feed

calculation of mill performance, including:

invisible loss rate

theoretical and actual milling loss rate

procedures to track traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a mill or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

break and reduction roll equipment and related services

conditioned grain suitable for the break and reduction roll process

sampling schedules and test procedures and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

equipment manuals, including operating parameters

specifications, control points and processing parameters

documentation and recording requirements and procedures.

relationships:

operators/team members.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPHVB2001 Freeze and thaw dough

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to freeze, store and thaw dough.

This unit applies to individuals who work under general supervision in a food processing or high volume production baking environment. It typically applies to the production worker responsible for applying basic operating principles to freeze dough.

All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

High Volume Baking (HVB)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to freeze dough	1.1 Confirm dough is available for freezing 1.2 Identify freezing requirements for dough 1.3 Set freezers to meet parameters for snap freezing and for storage 1.4 Wear appropriate personal protective clothing according to safe work procedures
2. Store frozen dough	2.1 Confirm storage conditions will retain quality characteristics of frozen dough 2.2 Transfer dough to snap freezer, ensuring minimal damage to dough 2.3 Package snap frozen dough for freezer storage to prevent moisture loss 2.4 Transfer snap frozen dough to freezer storage, ensuring minimal damage 2.5 Monitor frozen dough to ensure that product meets food safety and quality requirements 2.6 Adjust temperature settings as required to ensure product remains within specification
3. Thaw frozen dough	3.1 Thaw dough ensuring food safety and quality requirements 3.2 Identify, rectify and/or remove unacceptable dough 3.3 Dispose of waste according to workplace procedures 3.4 Conduct work in accordance with workplace environmental guidelines 3.5 Maintain workplace housekeeping standards for freezing, storing and thawing dough 3.6 Maintain workplace records according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Identify requirements from basic instructions and procedures
Writing	Maintain basic records and observations using digital and/or paper-based formats
Numeracy	Accurately interpret readings on a thermometer or temperature gauge (C) Estimate and calculate storage and thawing times

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPHVB2001 Freeze and thaw dough	FBPOPR2055 Freeze dough	Updated unit code and title Minor changes to Performance Criteria to clarify task Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions to clarify requirements	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPHVB2001 Freeze and thaw dough

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has prepared to freeze, stored and thawed at least one batch of dough to meet specifications, including:

applying safe work procedures

following food safety procedures

conducting inspections as required to confirm storage remains within specification

addressing routine processing issues.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

basic principles of freezing dough, including what occurs to dough during snap freezing and storage stages

freezing equipment used, freezing capacity and the effect of freezing method on product

different handling requirements of made-up and proofed dough to preserve the dough structure

purpose and characteristics of packaging liners used to pack frozen dough

procedures for maintaining temperature parameters of freezing equipment, including procedures to be followed when loading and removing dough to preserve temperature conditions

storage patterns to make efficient use of space, allow for product rotation and minimise temperature fluctuations

contamination/cross-contamination and food safety risks associated with freezing dough, and related control measures

the significance of timeliness when both freezing and thawing dough

optimal storage times for frozen dough

the significance of variables, including dough type and size, on freezing and thawing processes

procedures for efficiently thawing frozen product, and the consequences of slow thawing

the effect of freezing/thawing on the quality of the final product

inspection/control points used to confirm that product meets quality requirements, and related monitoring requirements

causes of variation, and corrective action required when freezing, storing and thawing dough

health and safety hazards and controls related to freezing, storing and thawing dough

waste handling and cleaning requirements and procedures for freezing, storing and thawing dough

recording procedures to ensure traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a production bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

dough

personal protective equipment

packaging materials and liners

freezing equipment

cleaning materials and equipment

specifications:

work procedures, including advice on relevant freezing, storing and thawing requirements, safe work practices, food safety, quality and environmental requirements

product specifications and related inspection/control points.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPHVB3001 Operate and monitor a cooling and wrapping process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a process to cool and wrap baked products such as cake, bread or muffins.

The unit applies to operators who take responsibility for cooling and wrapping operations in a production baking environment. The work includes identifying and providing solutions to routine and some non-routine problems.

All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

High Volume Baking (HVB)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the cooling and cutting equipment and process for operation	1.1 Confirm availability of baked product to meet production requirements 1.2 Identify health and safety hazards and address risks, including using appropriate personal protective clothing and equipment 1.3 Identify and confirm equipment is clean, and maintenance requirements have been met, according to health, safety and food safety requirements 1.4 Fit machine components and related attachments, and adjust to meet operating and safety requirements 1.5 Select processing and operating parameters to meet safety and production requirements 1.6 Ensure product date codes on wrapping are correct 1.7 Carry out pre-start checks according to operator instructions
2. Operate and monitor equipment	2.1 Start and operate the cooling and wrapping process according to workplace procedures 2.2 Monitor equipment to ensure optimal operation 2.3 Monitor the process to confirm that product temperature is suitable to be wrapped 2.4 Monitor the process of wrapping to ensure specifications are met 2.5 Identify, rectify and report out-of-specification product and process outcomes 2.6 Conduct work and maintain a clean and tidy workplace according to workplace environmental and food safety procedures
3. Shut down the process	3.1 Complete the process safely according to workplace procedures 3.2 Identify and report maintenance requirements according to workplace procedures 3.3 Maintain workplace records accurately according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret work instructions and product specifications
Writing	Record processing information using digital and/or paper-based formats
Oral communication	Follow instructions and ask questions to clarify information
Numeracy	Interpret symbols and numbers on temperature gauges and scales Use basic arithmetic to calculate quantities Check product use-by and best-before dates on wrapping

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPHVB3001 Operate and monitor a cooling and wrapping process	FBPPBK2001 Operate a cooling and slicing process	Unit code and title updated to better match task Emphasis on slicing changed to wrapping for broader coverage Minor changes to Performance Criteria to clarify task Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions to clarify requirements	Not equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPHVB3001 Operate and monitor a cooling and wrapping process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated and monitored cooling and wrapping equipment to cool and wrap at least one batch of product to meet specifications, including:

applying safe work procedures

following food safety procedures

confirming cooling equipment settings, including:

conveyor speed

cooling tunnel settings

guides

feeders

monitoring and adjusting process equipment to achieve product specifications, including:

temperature gauges

throughput

product appearance, dimensions and weight

packaging materials and seals

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of cooling and wrapping process

basic operating principles of cooling and wrapping equipment and main components, including:

status and purpose of guards

operating capacities and applications of equipment

purpose and location of sensors and related feedback instrumentation

types and safe operating procedures for cooling and wrapping equipment, including:

conveyors

cooling tunnels

guides

packaging material feeds

wrapping sealers

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

basic operating principles of process control and relationship between control panels and systems, and cooling and wrapping equipment

key features of flow of cooling and wrapping process, and effect of outputs on downstream processes

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters, including:

effect of ambient temperature on the cooling process

possible cause of condensation formation on product from the cooling tunnel

issues with wrapping seals

methods used to monitor the cooling and wrapping process, including:

inspecting, measuring and testing

inspection or test points (control points)

related procedures and recording requirements

common causes of variation, and corrective action required

good manufacturing practices (GMP) relevant to work task

health and safety hazards and controls, including:

risks associated with working with refrigerant, and action required in the event of a leak

isolation, lock-out and tag-out procedures and responsibilities

contamination/cross-contamination and food safety risks associated with the process, and related control measures

fundamentals of common microbiological, physical, chemical and allergen hazards related to the foods handled in the work area, including the types of hazards likely to occur, the conditions under which they occur, possible consequences, and control methods to prevent occurrence

equipment shutdown requirements relevant to performance evidence, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

procedures and responsibility for reporting production and performance information

emerging technologies related to high volume production baking

cleaning and sanitisation procedures required for production equipment and work area

recording procedures to track traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a high volume production bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

cooling and wrapping equipment, including conveyors, cooling tunnels, wrapping arms

product for cooling and wrapping

wrapping materials

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch specifications, control points and processing parameters

recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPHVB3002 Operate and monitor a laminated pastry production process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a laminated pastry production process, including mixing and sheeting or layering processes.

Laminated pastry is also referred to as puff pastry.

The unit applies to individuals who take responsibility for the operation and monitoring of the laminated pastry production process and associated equipment in a production baking environment. The work includes identifying and providing solutions to routine and some non-routine problems.

All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

High Volume Baking (HVB)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the laminated pastry production equipment and process for operation	1.1 Confirm availability of ingredients to meet production requirements 1.2 Identify health and safety hazards and address risks, including using appropriate personal protective clothing and equipment 1.3 Identify and confirm equipment is clean and maintenance requirements have been met, according to health, safety and food safety requirements 1.4 Fit machine components and related attachments and adjust to meet operating and safety requirements 1.5 Select processing and operating parameters to meet safety and production requirements 1.6 Carry out pre-start checks according to operator instructions
2. Operate and monitor equipment	2.1 Start the pastry production process according to workplace procedures 2.2 Monitor mixing equipment to ensure optimal operations 2.3 Monitor the mixing process to confirm that fat is incorporated and product meets specifications 2.4 Monitor the folding and laminating process to ensure that product meets specifications 2.5 Monitor supply and flow of materials to and from the laminating process to ensure that product meets specifications 2.6 Identify, rectify and report out-of-specification product and process outcomes 2.7 Conduct work and maintain a clean and tidy workplace according to workplace environmental guidelines
3. Complete the process	3.1 Shut down the laminated pastry production process safely, according to workplace procedures 3.2 Identify and report maintenance requirements 3.3 Maintain workplace records accurately according to workplace procedures
4. Recognise and correct common faults	4.1 Take samples and check laminated pastry to ensure it meets specifications 4.2 Identify causes of typical faults and how they can be rectified according to workplace requirements 4.3 Discard faulty products according to workplace and environmental guidelines

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret work instructions and product specifications
Writing	Record processing information using digital and/or paper-based formats
Oral communication	Follow instructions and ask questions to clarify information
Numeracy	Interpret temperature gauges, scales, roller settings Scale recipes up and down Weigh (g, kg) and measure (ml, L) ingredients

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPHVB3002 Operate and monitor a laminated pastry production process	FBPPBK2007 Operate a pastry production process	Unit code and title updated to better reflect complexity of task Minor changes to Performance Criteria to clarify task Element 4 added Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions to clarify requirements	Not equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPHVB3002 Operate and monitor a laminated pastry production process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated and monitored pastry production equipment to produce at least one batch of rolled, laminated pastry to meet specifications, including:

applying safe work procedures

following food safety procedures

monitoring and adjusting pastry production process equipment to achieve production outcomes, including setting up and starting up mixers, rollers and laminating processes

monitoring supply and flow of materials to and from the dough preparation process and equipment operation to confirm process remains within specification, including:

flour temperature and type

water temperature

fat type, distribution and percentage required for pastry types

rework pastry addition

dough characteristics

mixing time

rolling and laminating dough to specification, including:

ensuring in-line hoppers are filled with flour to prevent pastry sticking to rollers

ensuring roller settings are within specification

checking pastry thickness, fat percentage and number of pastry layers

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the laminated pastry production process

procedures for selecting ingredients and materials for laminated pastry production, including:

recipe and production specifications

supply, condition and quality of ingredients

laminated pastry ingredients and their purpose

types of processing equipment, including:

weighing equipment

mixing equipment

laminating and rolling equipment

cutting and stacking equipment

testing equipment

spike rollers and cutters

conveyors

rework bins

basic operating principles of laminated pastry production equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

basic operating principles of process control, including the relationship between control panels and systems and laminated pastry production equipment

key features of the flow of the laminated pastry production process, and the effect of outputs on customer satisfaction and downstream processes, including filling, forming and baking

quality requirements, including:

materials and ingredients, and effect of variation on laminated pastry production process performance

finished laminated pastry

laminated pastry production process specifications, procedures and operating parameters

methods used to monitor the laminated pastry production process, including:

inspecting, measuring and testing processes

inspection or test points (control points) in the process

related procedures and recording requirements

common causes of variation, and corrective action required, including the relationships between time and temperature and humidity in the laminated pastry production process

contamination/cross-contamination and food safety risks associated with the process, and related control measures

good manufacturing practices (GMP) relevant to work task

fundamentals of common microbiological, physical, chemical and allergen hazards related to the foods handled in the work area, including the types of hazards likely to occur, the conditions under which they occur, possible consequences, and control methods to prevent occurrence

health and safety procedures to ensure safe work

environmental issues and controls relevant to the pastry production process, including waste/rework collection and handling procedures related to the process

emerging technologies related to high volume production baking

procedures and responsibility for reporting production and performance information

cleaning and sanitisation procedures required for production equipment and work area

recording procedures to track traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a high volume production bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

laminated pastry production equipment

ingredients to produce laminated pastry products

cleaning materials and equipment

specifications:

work instructions, including control points and laminated pastry production parameters

production schedule, and recipe and batch specifications for laminated pastry products

information on equipment capacity and operating parameters

recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPHVB3003 Operate and monitor a pastry forming and filling process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a process to deposit fillings into a pastry shell or onto a pastry sheet which is then topped or formed to product specifications.

This unit applies to individuals who take responsibility for the operation and monitoring of a pastry forming and filling process and associated equipment in a high volume baking environment. The work includes identifying and providing solutions to routine and some non-routine problems.

All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

High Volume Baking (HVB)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the pastry forming and filling equipment and process for operation	1.1 Confirm availability of materials able to meet production requirements 1.2 Identify health, safety and food safety hazards and address risks, including using appropriate personal protective clothing and equipment 1.3 Identify and confirm equipment is clean and maintenance requirements have been met, according to health, safety and food safety requirements 1.4 Fit machine components and related attachments and adjust to meet operating and safety requirements 1.5 Select processing and operating parameters to meet safety and production requirements 1.6 Carry out pre-start checks according to operator instructions
2. Operate and monitor equipment	2.1 Start the pastry forming and filling process according to workplace procedures 2.2 Monitor equipment to ensure optimal operations 2.3 Monitor the process to confirm that product meets specifications 2.4 Identify, report and rectify out-of-specification product and process outcomes 2.5 Conduct work and maintain a clean and tidy workplace according to workplace environmental and food safety procedures
3. Complete the process	3.1 Shut down the process safely according to workplace procedures 3.2 Identify and report maintenance requirements according to workplace procedures 3.3 Maintain workplace records accurately according to workplace procedures
4. Recognise and correct common faults	4.1 Take samples and check formed and filled pastry products to ensure they meet specifications 4.2 Identify causes of typical faults and how they can be rectified according to workplace requirements 4.3 Discard faulty products according to workplace and environmental guidelines

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret production requirements
Writing	Record processing information using digital and/or paper-based formats
Oral communication	Follow instructions and ask questions to clarify information
Numeracy	Accurately interpret readings on gauges and scales Use basic arithmetic to calculate quantities Measure size (mm, cm) and weight (mg, g, kg) of filled and formed pastries against specifications

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPHVB3003 Operate and monitor a pastry forming and filling process	FBPPBK2002 Operate a pastry forming and filling process	Unit code and title updated to better reflect complexity of task Minor changes to Performance Criteria to clarify task Element 4 added Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions to clarify requirements	Not equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPHVB3003 Operate and monitor a pastry forming and filling process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated and monitored pastry forming and filling equipment to produce at least one batch of pastries to meet specifications, including:

applying safe work procedures

following food safety procedures

confirming supply and condition of necessary materials and services, including:

transfer of fillings and pastry to the production line to meet production requirements

pastry types and fillings match product specifications

availability of tin spray, water and egg yolk spray

suitability of rework pastry

monitoring and adjusting pastry forming and filling process equipment to achieve production specifications, including:

pastry thickness

alignment of deposited filling in relation to pastry sheet or shell

amount and/or rate of filling deposited

product weight

enclosure of pastry product by forming, rolling or covering with a pastry top

application of toppings and finishes according to production schedule

appearance (size and shape)

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the pastry forming and filling process

types of equipment, including:

filling equipment

depositing equipment

forming equipment

weighing equipment

trays and tins

rework bins

hoppers

spike rollers and cutter

shakers and topping equipment

different types of fillings used at the workplace

basic operating principles of pastry forming and filling equipment, including:

main equipment components and attachments

status and purpose of guards

operating capacities and applications of equipment used in performance evidence

purpose and location of sensors and related feedback instrumentation

procedures for selecting and fitting appropriate filler heads and/or finishing attachments

typical equipment faults and related causes, including:

recognition of signs and symptoms of faulty equipment

early warning signs of potential problems

basic operating principles of process control, including the relationship between control panels and systems and pastry forming and filling equipment

key features of the flow of the pastry forming and filling process, and the effect of outputs on downstream processes, including freezing or baking

pastry forming and filling process specifications, procedures and operating parameters, including:

operating the depositing process, and operating closing (lidding) and finishing

quality requirements of materials and ingredients, and effect of variation on pastry forming and filling process performance

quality standards required of the filled product

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

methods used to monitor the pastry forming and filling production process, including:

inspecting, measuring and testing as required by the process

inspection or test points (control points) in the process

related procedures and recording requirements

common causes of variation, and corrective action required

health and safety hazards and controls, including:

awareness of the limitations of personal protective equipment relevant to the pastry forming and filling process

isolation, lock-out and tag-out procedures and responsibilities

contamination/cross-contamination and food safety risks associated with the process, and related control measures

good manufacturing practices (GMP) relevant to work task

fundamentals of common microbiological, physical, chemical and allergen hazards related to the foods handled in the work area, including the types of hazards likely to occur, the conditions under which they occur, possible consequences, and control methods to prevent occurrence

equipment and process shutdown requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

waste and rework collection and handling procedures

emerging technologies related to high volume production baking

cleaning and sanitisation procedures required for production equipment and work area

procedures to record traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a high volume production bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

pastry forming and filling equipment

filling ingredients and pastry to be filled and formed

cleaning materials and equipment

specifications:

work instructions, including control points and pastry forming and filling production processing parameters

information on equipment capacity and operating parameters

production schedule/batch specifications, control points and processing parameters

recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPHVB3004 Manufacture wafer products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a wafer products manufacturing process.

This unit applies to individuals who take responsibility for the operation and monitoring of a wafer manufacturing process and associated equipment in a production baking environment. The work includes identifying and providing solutions to routine and some non-routine problems.

All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

High Volume Baking (HVB)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the wafer process for operation	1.1 Confirm availability of materials to meet production requirements 1.2 Identify health, safety and food safety hazards and address risks, including using appropriate personal protective clothing and equipment 1.3 Identify and confirm equipment is clean and maintenance requirements have been met, according to health, safety and food safety requirements 1.4 Fit machine components and related attachments and adjust to meet operating requirements 1.5 Select processing and operating parameters to meet safety and production requirements 1.6 Carry out pre-start checks according to operator instructions
2. Operate and monitor equipment	2.1 Start the wafer products manufacturing process according to workplace procedures 2.2 Monitor equipment and services to ensure optimal operations 2.3 Monitor the product to confirm that it meets specifications 2.4 Take samples and test product to ensure it meets specifications 2.5 Identify, rectify and report out-of-specification product and process outcomes 2.6 Unload and transfer baked products for cooling and finishing 2.7 Conduct work and maintain a clean and tidy workplace according to workplace housekeeping procedures and environmental guidelines
3. Complete the process	3.1 Identify the appropriate shutdown procedure and implement 3.2 Identify and report maintenance requirements 3.3 Maintain workplace and batch records accurately according to workplace procedures
4. Recognise and correct common faults	4.1 Test wafer product to ensure it meets specifications 4.2 Identify causes of typical faults and how they can be rectified according to workplace requirements 4.3 Discard faulty products according to workplace and environmental guidelines

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret workplace and standard operating procedures Interpret production requirements Interact with process control screens
Writing	Complete processing records using digital and/or paper-based formats
Numeracy	Monitor and interpret production and process control indicators and data, including temperature (C), wafer width, length and thickness (mm) and weight (mg, g), speed settings Use basic arithmetic to scale recipes up and down

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPHVB3004 Manufacture wafer products	FBPPBK2004 Manufacture wafer products	Updated unit code Minor changes to wording of Elements and Performance Criteria to clarify intent Element 4 added Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions to clarify requirements	Not equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPHVB3004 Manufacture wafer products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has set up, operated, adjusted and shut down a wafer manufacturing process to produce at least one batch of wafers to specification, including:

applying safe work practices

following food safety procedures

ensuring correct batter is supplied and confirming settings, including:

wafer plates are selected for product type

oven settings for product type

web/chain speed settings

depositing rate settings

monitoring and adjusting process equipment to achieve required outcomes, including monitoring control points and conducting inspections as required to confirm process remains within specification, including:

wafer size (width, length and thickness)

wafer texture, colour and weight

wafer moisture level

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of each stage of the wafer manufacturing process

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

typical equipment faults and related causes, including signs and symptoms of faulty equipment, loss of power, and early warning signs of potential problems

the flow of the wafer manufacturing process, and the effect of outputs on downstream processes

basic operating principles of process control, including the relationship between control panels and systems and wafer products manufacturing equipment

specifications and quality characteristics to be achieved by the wafer manufacturing process, including:

quality requirements of materials

effect of variation on wafer manufacturing process performance

changes that occur in product during processing

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

methods used to monitor the wafer manufacturing process, including:

inspecting, measuring and testing as required by the wafer products manufacturing process

inspection or test points (control points) in the process

related procedures and recording requirements

common causes of variation, and corrective action required

good manufacturing practices (GMP) relevant to work task

health and safety hazards and controls, including:

routine shutdown for wafer manufacturing process

emergency shutdowns

procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

contamination/cross-contamination and food safety risks associated with the process, and related control measures

common microbiological, physical, chemical and allergenic hazards that can occur when processing wafers, including the types of hazards likely to occur, the conditions under which they occur, and possible consequences

waste and rework collection and handling procedures

emerging technologies related to high volume production baking

cleaning and sanitisation procedures for wafer manufacturing equipment

procedures to record traceability of product and ingredients.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a high volume production bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

depositing, baking and related equipment

wafer plates

batter to meet production requirements

cleaning materials and equipment

specifications:

work instructions and procedures, including control points and wafer manufacturing processing parameters

production schedule and recipe and batch specifications for wafer products

information on equipment capacity and operating parameters

recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPHVB3005 Operate and monitor a doughnut making process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down the manufacturing process to produce yeast raised or cake doughnuts.

The unit applies to operators who take responsibility for doughnut making operations in a production baking environment. The work includes identifying and providing solutions to routine and some non-routine problems.

All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

High Volume Baking (HVB)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the manufacturing equipment and process for operation	1.1 Confirm availability of ingredients and resources to meet production requirements 1.2 Identify health and safety hazards and address risks, including using appropriate personal protective clothing and equipment 1.3 Identify and confirm equipment is clean and maintenance requirements have been met, according to health, safety and food safety requirements 1.4 Fit machine components and related attachments and adjust to meet operating and safety requirements 1.5 Select processing and operating parameters to meet safety and production requirements 1.6 Carry out pre-start checks according to operator instructions
2. Operate and monitor equipment	2.1 Start and operate the doughnut making process according to workplace procedures 2.2 Monitor equipment to ensure optimal operations 2.3 Monitor the process to confirm that product meets specifications 2.4 Identify, rectify and report out-of-specification product and process outcomes 2.5 Use equipment to apply topping and fillings according to production specifications and operator instructions 2.6 Conduct work and maintain a clean and tidy workplace according to workplace environmental and food safety procedures
3. Shut down the process	3.1 Complete the process safely according to workplace procedures 3.2 Identify and report maintenance requirements 3.3 Maintain workplace records accurately according to workplace procedures
4. Recognise and correct common faults	4.1 Test doughnuts to ensure end product meets specifications 4.2 Identify causes of typical faults and how they can be rectified according to workplace requirements 4.3 Discard faulty products according to workplace and environmental guidelines

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret text in work instructions and production schedule, and recognise workplace signage
Writing	Record processing information using digital and/or paper-based formats
Oral communication	Participate in verbal exchanges to ask questions and convey workplace information
Numeracy	Measure size (mm, cm) and weight (mg, g, kg) of ingredients and products Scale quantities (up and down) of doughnut mix, oil, glazing and other products needed for production Interpret gauges, including temperature scales

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPHVB3005 Operate and monitor a doughnut making process	FBPPBK2005 Operate a doughnut making process	Unit code and title updated to better reflect complexity of task Minor changes to Performance Criteria to clarify task Element 4 added Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions to clarify requirements	Not equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPHVB3005 Operate and monitor a doughnut making process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has set up, operated, adjusted and shut down doughnut-making equipment to produce at least one batch of doughnuts to specification, including:

applying safe work procedures

following food safety procedures

conducting pre-start checks for equipment, including:

doughnut mixing and forming equipment

deep frying equipment

cooling tunnels/spirals

monitoring and adjusting process equipment to achieve required outcomes, including monitoring:

materials transfer prior to commencing mixing

mixing parameters for water and flour temperature

sequence of ingredient addition and mixing times

forming parameters, including air pressure to maintain weight of doughnut

proving parameters – humidity and temperature within prover and time

frying parameters – oil temperature, appearance of cooked doughnuts and time

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the doughnut manufacturing process

stages and requirements of each processing stage in doughnut manufacture, including:

mixing

dropping

proving

frying

role of main ingredients

types of equipment, including:

doughnut mixing and forming equipment

deep frying equipment, gas and electric

cooling tunnels and spirals

weigh scales

hoppers

forming equipment

cutters

provers

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

starting, operating, monitoring and adjusting process equipment to achieve required outcomes

typical equipment faults and related causes, including signs and symptoms of faulty equipment, loss of power, and early warning signs of potential problems

good manufacturing practices (GMP) relevant to work task

basic operating principles of process control, including the relationship between control panels and systems and the doughnut production equipment

key features of the flow of the doughnut manufacturing process, and the effect of outputs on customer satisfaction and downstream processes, including packaging

quality requirements of materials, and effect of variation on doughnut manufacturing process performance

quality characteristics to be achieved by the finished doughnut

process specifications, procedures and operating parameters, including procedures for adjusting water temperature to compensate for atmospheric conditions

methods used to monitor the doughnut manufacturing process, including:

inspecting, measuring and testing

inspection or test points (control points) in the process

related procedures and recording requirements

health and safety hazards and controls, including:

limitations of personal protective equipment

routine shutdown requirements

emergency shutdown procedures

procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

contamination/cross-contamination and food safety risks associated with the process, and related control measures

fundamentals of common microbiological, physical, chemical and allergen hazards related to the foods handled in the work area, including the types of hazards likely to occur, the conditions under which they occur, possible consequences, and control methods to prevent occurrence

waste disposal procedures

emerging technologies related to high volume production baking

cleaning and sanitisation procedures required for production equipment and work area

procedures to track traceability of product and ingredients.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a high volume production bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

doughnut making and frying equipment and related services

equipment to apply toppings and fillings

ingredients for batter

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch specifications, control points and processing parameters

recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPHVB3006 Operate and monitor a forming or shaping process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a biscuit forming or shaping process.

This unit applies to individuals who take responsibility for the operation and monitoring of processing machines and equipment to form and shape biscuit dough. The work includes identifying and providing solutions to routine and some non-routine problems. Biscuits may be for human consumption or animal feed.

All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

High Volume Baking (HVB)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Interpret work instructions from supervisor and clarify where required 1.2 Identify health and safety hazards and inform supervisor 1.3 Wear appropriate personal protective equipment and clothing and ensure correct fit 1.4 Confirm materials and ingredients are available to meet operating and food safety requirements 1.5 Confirm equipment and services are available 1.6 Confirm equipment is clean and maintenance requirements have been met, according to health, safety and food safety requirements
2. Prepare for operation	2.1 Fit and adjust machine components and related attachments according to operating requirements 2.2 Enter processing or operating parameters to meet safety and production requirements 2.3 Check and adjust equipment performance according to operating requirements 2.4 Carry out pre-start checks according to operator instructions
3. Operate and monitor equipment	3.1 Start, operate and monitor the process for variation in operating conditions according to safe operating requirements 3.2 Monitor the process to confirm that formed product is produced to specification 3.3 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements
4. Complete the process	4.1 Identify the appropriate shutdown procedure and implement safely 4.2 Report maintenance requirements according to workplace procedures 4.3 Maintain work area to meet housekeeping standards 4.4 Maintain workplace records in required format
5. Recognise and correct common faults	5.1 Take samples and check formed biscuits to ensure they meet specifications 5.2 Identify causes of any common faults, rectify and report product or process outcomes according to workplace requirements 5.3 Discard faulty products according to workplace and environmental guidelines

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret workplace and standard operating procedures Interpret production requirements Interact with process control screens
Writing	Record processing data using digital and/or paper-based formats
Numeracy	Accurately interpret readings on gauges and scales Use basic arithmetic to calculate quantities Measure size (mm, cm) and weight (mg, g, kg) of product against specifications

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPHVB3006 Operate and monitor a forming or shaping process	FBPOPR2025 Manufacture extruded and toasted products	Redesigned unit merging FBPOPR2025 and FBPOPR2026	Not equivalent
FBPHVB3006 Operate and monitor a forming or shaping process	FBPOPR2026 OPerate a forming or shaping process	Redesigned unit merging FBPOPR2025 and FBPOPR2026	Not equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPHVB3006 Operate and monitor a forming or shaping process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated a forming or shaping process on at least one occasion, including:

applying safe work practices

confirming supply and condition of necessary materials and services, including transferring and loading dough into hoppers

confirming condition of dough, including:

dough type matches product specification

dough temperature, consistency/texture, moisture level, weight and colour

dough standing time

dough supply/quantities

confirming setting selection, including:

setting parameters for process type

setting equipment speeds

adjusting roller and web settings (as required)

adjusting depositing/extrusion settings (as required)

monitoring and adjusting process equipment to achieve required outcomes, including control points, and conducting inspections as required to confirm process remains within specification, including:

biscuit size, shape and thickness

biscuit weight

dough temperature

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of biscuit forming

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

the flow of the biscuit forming process, and the effect of outputs on downstream processes

effect of dough quality on process outcomes

quality characteristics to be achieved by the process

quality requirements of materials, and effect of variation on process performance

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters, including procedures for incorporating reworked dough and procedures for mending webs as required

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

methods used to monitor the production process, including inspecting, measuring and testing

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination/cross-contamination and food safety risks associated with the process, and related control measures

common microbiological, physical, chemical and allergenic hazards that can occur when processing biscuits, including the types of hazards likely to occur, the conditions under which they occur, and possible consequences

common causes of variation, and corrective action required

health and safety hazards and controls relevant to operating a forming or shaping process

requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process

emerging technologies related to high volume production baking

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitisation procedures for biscuit forming and shaping equipment

recording procedures to track traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a high volume production bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

forming and shaping equipment and services

biscuit dough to be formed

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule and recipe/batch instructions

control points and processing parameters

recording requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPHVB3007 Manufacture crisp breads

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a crisp breads manufacturing process.

This unit applies to individuals who take responsibility for the operation and monitoring of a crisp breads production process and associated equipment in a high volume baking environment. The work includes identifying and providing solutions to routine and some non-routine problems.

All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

High Volume Baking (HVB)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the crisp breads manufacturing equipment and process for operation	1.1 Confirm ingredients are available to meet production requirements 1.2 Identify and confirm cleaning and maintenance requirements have been met according to health, safety and food safety procedures 1.3 Select and fit appropriate personal protective equipment 1.4 Fit and adjust machine components and attachments to meet operating and safety requirements 1.5 Enter processing and operating parameters to meet safety and production requirements 1.6 Carry out pre-start checks according to operator instructions
2. Operate and monitor process	2.1 Start the crisp breads manufacturing process according to workplace procedures 2.2 Monitor equipment to identify variation in operating conditions, and report variations in equipment operation 2.3 Monitor the process and test samples to confirm that product meets specifications 2.4 Identify, report and rectify out-of-specification product and process outcomes 2.5 Conduct work and maintain a clean and tidy workplace according to workplace environmental and food safety procedures 2.6 Maintain workplace records in required format
3. Complete the process	3.1 Identify appropriate shutdown procedure 3.2 Shut down process safely and clean equipment according to workplace procedures 3.3 Identify and report maintenance issues according to workplace procedures 3.4 Ensure waste is disposed of in line with environmental requirements
4. Recognise and correct common faults	4.1 Test crisp breads product to ensure it meets specifications 4.2 Identify causes of typical faults and how they can be rectified according to workplace requirements 4.3 Discard faulty products according to workplace and environmental guidelines

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret text in work instructions, and recognise workplace signage
Writing	Record product and processing information using digital and/or paper-based formats
Numeracy	Accurately interpret readings on scales and gauges Calculate quantities of dough and slurry Check size and weight of crisp breads against specifications

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPHVB3007 Manufacture crisp breads	FBPPBK2003 Manufacture rye crisp breads	Updated unit code and title References to 'rye' removed Minor changes to Performance Criteria to clarify intent Element 4 added Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Not equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPHVB3007 Manufacture crisp breads

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has manufactured at least one batch of crisp breads to meet product specifications, including:

applying safe work practices

applying food safety procedures to work practices

confirming supply of necessary materials and services, including confirming slurry quality, quantity, temperature and degree of aeration

confirming settings, including:

ovens and cutter settings for product type

web speed settings

depositing rate settings

flour (dusting) process settings

docking roller adjusted for product type

monitoring and adjusting manufacturing equipment to achieve production specification, including:

slurry volume, weight and density

size (width, length and thickness)

texture, colour and weight

moisture level

clean, even break or cut

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of each stage of the crisp breads manufacturing process

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

typical equipment faults and related causes, including signs and symptoms of faulty equipment, loss of power, and early warning signs of potential problems

the flow of the crisp breads manufacturing process, and the effect of outputs on downstream processes

basic operating principles of process control, where relevant, including the relationship between control panels and systems and the crisp bread manufacturing equipment

specifications and quality characteristics to be achieved by the crisp breads manufacturing process, including:

quality requirements of materials, and effect of variation on process performance

effect of slurry temperature on its ability to hold air

effect of docking roller on baking process

changes that occur in product during processing

good manufacturing practices (GMP) relevant to work task

contamination/cross-contamination, cross-contact allergen risks and food safety risks associated with manufacturing crisp breads, and related control measures

methods used to monitor the crisp breads manufacturing process, including:

inspecting, measuring and testing as required by the crisp bread manufacturing process

inspection or test points (control points) in the process

related procedures and recording requirements

common causes of variation, and corrective action required

health and safety hazards and controls

procedures and responsibility for reporting production and performance information

environmental and food safety issues and controls relevant to the crisp breads manufacturing process, including:

waste and rework collection and handling procedures

contamination and food safety risks

cleaning and sanitisation procedures

emerging technologies related to high volume production baking

procedures to track traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a high volume production bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

dough mix and slurry to meet production requirements

personal protective equipment

depositing, baking, cutting and stacking equipment

cleaning procedures, materials and equipment

specifications:

production schedule and recipe/batch specifications

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPHVB3008 Operate and monitor a batter production process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down processes used to produce batter for cakes, crumpets, puddings and muffins.

This unit applies to individuals who take responsibility for the operation and monitoring of a batter production process and associated equipment in a high volume baking environment. The work includes identifying and providing solutions to routine and some non-routine problems.

All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

High Volume Baking (HVB)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Check and confirm production schedule 1.2 Confirm materials are available to meet production requirements 1.3 Wear appropriate personal protective clothing and ensure correct fit 1.4 Prepare materials and pans to meet production requirements 1.5 Confirm services are available and ready for operation
2. Prepare process for operation	2.1 Check equipment is clean and not locked out 2.2 Fit machine components and related attachments and adjust to meet operating requirements 2.3 Enter processing and operating parameters as required to meet safety, food safety, quality and production requirements 2.4 Carry out pre-start checks according to health, safety and food safety requirements 2.5 Load ingredients ready for processing, according to product specification and safe work procedures
3. Operate and monitor equipment	3.1 Start, operate and monitor the batter production process to ensure optimal performance 3.2 Monitor equipment and services to ensure optimal performance 3.3 Monitor batter to ensure specifications are met 3.4 Take samples and test product to ensure it meets specifications 3.5 Identify, adjust and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.6 Follow and apply workplace cleaning procedures and environmental requirements 3.7 Complete batch processing records according to workplace requirements
4. Complete the process	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process safely according to operating procedures 4.3 Prepare equipment for cleaning in preparation for maintenance or next start-up 4.4 Identify and report maintenance requirements according to workplace requirements 4.5 Complete workplace records according to workplace requirements
5. Recognise and correct common faults	5.1 Take samples and test end product to ensure it meets specifications 5.2 Identify causes of typical faults and how they can be rectified according to workplace requirements 5.3 Discard faulty products according to workplace and environmental guidelines

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Learning	Problem-solve issues with process to ensure quality outcomes
Reading	Interpret workplace and standard operating procedures relevant to work task Interpret production requirements
Writing	Record processing data using digital and/or paper-based formats
Numeracy	Scale recipes up or down Calculate yield of batch Weigh ingredients (mg, g, kg, T) Monitor and interpret production and process control indicators and data, including temperature (C), time, speed, moisture Check weights of deposited batter

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPHVB3008 Operate and monitor a batter production process	Not applicable	The unit has been created to address a skill or task required by industry that is not covered by an existing unit	Newly created

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPHVB3008 Operate and monitor a batter production process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated and monitored production equipment to process at least one batch of cake or pudding batter, including:

applying safe work procedures

following food safety procedures

monitoring supply and flow of materials to and from the batter production to confirm it remains within specification, including:

flour temperature and type

moisture

mixing time

mixing speed

batter appearance

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of each stage of the mixing process, and the effect of variables (time, temperature and mixing speed)

purpose of mixing equipment

quality characteristics of batter to be achieved by mixing, and the effect of variation on baked product

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required, and action to take if services are not available

typical cake or pudding batter ingredients and their purpose

the flow of the mixing process, and the effect of outputs on downstream processes

process specifications, procedures and operating parameters for batters for different products, including:

mixing time and speed

ingredient and finished batter temperature

batter consistency, appearance and texture

preparation of pans, tins, trays, liners and papers

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

methods used to monitor the mixing process, including inspecting, measuring specific gravity, flow tests, checking weights and temperatures

inspection or test points (control points) in the mixing process and the related procedures and recording requirements

contamination/cross-contamination, cross-contact and food safety risks associated with the mixing process, and related control measures

common microbiological, physical, chemical and allergen hazards related to the foods handled in the work area, including the types of hazards likely to occur, the conditions under which they occur, possible consequences, and control methods to prevent occurrence

health and safety hazards and controls, including limitations of protective clothing and equipment used

requirements of different shutdowns as appropriate to the mixing process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities relevant to operating a mixing process

environmental issues and controls relevant to the mixing process, including waste/rework collection and handling procedures related to the process

emerging technologies related to high volume production baking

basic operating principles of process control where relevant, including the relationship between control panels and systems and the physical equipment

routine maintenance procedures for mixing equipment

cleaning and sanitisation procedures for mixing equipment

procedures and responsibility for reporting production information and traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a high volume production bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

mixing equipment and related services

batter ingredients

sampling schedules and test procedures and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule and recipe/batch instructions

documentation and recording requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPHVB3009 Operate and monitor a non laminated pastry production process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a non laminated pastry production process, including mixing and rolling processes.

Non laminated pastry is also described as short pastry, typically used for sweet and savory products, including pie bases, tarts and shortbreads. The production of choux pastry can also be covered by this unit.

The unit applies to individuals who take responsibility for the operation and monitoring of the non laminated pastry production process and associated equipment in a production baking environment. The work includes identifying and providing solutions to routine and some non-routine problems.

All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

High Volume Baking (HVB)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the pastry production equipment and process for operation	1.1 Confirm availability of ingredients and resources to meet production requirements 1.2 Identify health and safety hazards and address risks, including using appropriate personal protective clothing and equipment 1.3 Identify and confirm equipment is clean and maintenance requirements have been met, according to health, safety and food safety requirements 1.4 Fit machine components and related attachments and adjust to meet operating and safety requirements 1.5 Select processing and operating parameters to meet safety and production requirements 1.6 Carry out pre-start checks according to operator instructions
2. Operate and monitor equipment	2.1 Start the non laminated pastry production process according to workplace procedures 2.2 Monitor mixing equipment to ensure optimal operations 2.3 Monitor the mixing process to confirm that fat is incorporated and product meets specifications 2.4 Monitor the rolling process to ensure that product meets specifications 2.5 Monitor supply and flow of materials to and from the process to ensure that product meets specifications 2.6 Identify, rectify and report out-of-specification product and process outcomes 2.7 Conduct work and maintain a clean and tidy workplace according to workplace environmental guidelines
3. Complete the process	3.1 Shut down the pastry production process safely, according to workplace procedures 3.2 Shut down equipment safely and clean equipment according to food safety and workplace procedures 3.3 Maintain workplace records accurately according to workplace procedures
4. Recognise and correct common faults	4.1 Take samples and check pastry to ensure it meets specifications 4.2 Identify causes of typical faults and how they can be rectified according to workplace requirements 4.3 Discard faulty products according to workplace and environmental guidelines

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret work instructions and product specifications
Writing	Record processing information using digital and/or paper-based formats
Oral communication	Follow instructions and ask questions to clarify information
Numeracy	Interpret temperature gauges, scales, roller settings Scale recipes up and down Weigh (g, kg) and measure (ml, L) ingredients

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPHVB3009 Operate and monitor a non laminated pastry production process	Not applicable	The unit has been created to address a skill or task required by industry that is not covered by an existing unit	Newly created

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPHVB3009 Operate and monitor a non laminated pastry production process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated and monitored pastry production equipment to produce at least one batch of non laminated, rolled pastry to meet specifications, including:

applying safe work procedures

following food safety procedures

monitoring supply and flow of materials to and from the dough preparation process and equipment operation to confirm process remains within specification, including:

flour temperature and type

water temperature

fat type, distribution and percentage required for pastry type

rework pastry addition

dough characteristics

mixing time

rolling dough to specification, including:

ensuring in-line hoppers are filled with flour to prevent pastry sticking to rollers

roller settings are within specification

checking pastry thickness

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the non laminated pastry production process

procedures for selecting ingredients and materials for non laminated pastry production, including:

recipe and production specifications

supply, condition and quality of ingredients

non laminated pastry ingredients and their purpose

types of processing equipment, including:

weighing equipment

mixing equipment

rolling equipment

testing equipment

spike rollers and cutters

conveyors

rework bins

basic operating principles of non laminated pastry production equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

basic operating principles of process control, including the relationship between control panels and systems and non laminated pastry production equipment

key features of the flow of the non laminated pastry production process, and the effect of outputs on customer satisfaction and downstream processes, including filling, forming and baking

quality requirements, including:

materials and ingredients, and effect of variation on non laminated pastry production process performance

finished non laminated pastry

non laminated pastry production process specifications, procedures and operating parameters

methods used to monitor the non laminated pastry production process, including:

inspecting, measuring and testing processes

inspection or test points (control points) in the process

related procedures and recording requirements

common causes of variation, and corrective action required, including the relationships between time and temperature and humidity in the non laminated pastry production process

contamination/cross-contamination and food safety risks associated with the process, and related control measures

good manufacturing practices (GMP) relevant to work task

common microbiological, physical, chemical and allergen hazards related to the foods handled in the work area, including the types of hazards likely to occur, the conditions under which they occur, possible consequences, and control methods to prevent occurrence

health and safety procedures to ensure safe work

environmental issues and controls relevant to the pastry production process, including waste/rework collection and handling procedures related to the process

emerging technologies related to high volume production baking

procedures and responsibility for reporting production and performance information

cleaning and sanitisation procedures required for production equipment and work area

recording procedures to track traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a high volume production bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

non laminated pastry production equipment

ingredients to produce non laminated pastry products

cleaning materials and equipment

specifications:

work instructions, including control points and non laminated pastry production parameters

production schedule, and recipe and batch specifications for non laminated pastry products

information on equipment capacity and operating parameters

recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPHVB3010 Operate and monitor a pastry baking process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a pastry baking process.

This unit applies to individuals who take responsibility for operating and monitoring ovens to bake pastries in a high volume baking environment. Products may include par-baked and double baked pastries. The work includes identifying and providing solutions to routine and some non-routine problems.

All work must be carried out to comply with workplace procedures, in accordance with state/territory work health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

High Volume Baking (HVB)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in baking area	1.1 Check and confirm production schedule 1.2 Confirm materials are available to meet production requirements 1.3 Wear appropriate personal protective clothing and ensure correct fit 1.4 Prepare pastry products and trays to meet production requirements, including any pre-bake finishing requirements to meet product specifications 1.5 Confirm services are available and ready for operation
2. Prepare the process for operation	2.1 Check oven is clean and not locked out 2.2 Enter baking temperatures and other parameters as required to meet safety, food safety, quality and production requirements 2.3 Carry out pre-start checks according to workplace health and safety and operating requirements 2.4 Position loading mechanism to feed pastries into oven in line with specifications
3. Operate and monitor equipment	3.1 Start and operate the baking process to ensure optimal performance 3.2 Monitor equipment and services to ensure optimal performance 3.3 Monitor product to ensure specifications are met 3.4 Take samples and test pastry to ensure it meets specifications 3.5 Identify, adjust and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.6 Unload and transfer baked products for cooling and finishing 3.7 Follow and apply workplace cleaning procedures and environmental requirements 3.8 Complete batch processing records according to workplace requirements
4. Shut down the process	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process safely according to operating procedures 4.3 Prepare equipment for cleaning in preparation for maintenance or next start-up 4.4 Identify and report maintenance requirements according to workplace requirements 4.5 Complete workplace records according to workplace requirements
5. Recognise and correct common faults	5.1 Test end product to ensure it meets specifications 5.2 Identify causes of typical faults and how they can be rectified according to workplace requirements 5.3 Discard faulty products according to workplace and environmental guidelines

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Learning	Problem-solve issues with process to ensure quality outcomes
Reading	Interpret workplace and standard operating procedures relevant to work task Interpret production requirements
Writing	Record processing data using digital and/or paper-based formats
Numeracy	Monitor and interpret baking control indicators and data, including temperature (C), time, humidity

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPHVB3010 Operate and monitor a pastry baking process	Not applicable	The unit has been created to address a skill or task required by industry that is not covered by an existing unit	Newly created

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPHVB3010 Operate and monitor a pastry baking process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated and monitored a baking process to bake at least one batch of pastries to meet product specifications, including:

applying safe work procedures

following food safety procedures

confirming oven settings and parameters, including:

correct oven settings for baking time

oven zone temperatures

conveyor speed, loaders and dischargers

circulation and exhaust fans

water seals

burner controls and steam

heights, guides and air blowers

monitoring baked pastries, including quantities and pastry appearance (colour and sheen, uniformity of shape, weight and size, and moisture)

taking corrective action in response to typical faults and inconsistencies in separated product.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of each stage of the baking process, including the stages of the baking process and changes that occur in the product, the effect of variables (time, temperature and humidity), and oven zones as appropriate to oven type

basic operating principles of equipment, including:

the difference between convection and impingement ovens

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

types of ovens typically used in high volume baking environments, and the principles of heat transfer, including:

convection

conduction

radiation

electromagnetic radiation

quality characteristics to be achieved by the baked product

process specifications, procedures and operating parameters for different baked pastry products

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

methods used to monitor the baking process, including inspecting, measuring and testing, by the process

inspection or test points (control points) in the baking process and the related procedures and recording requirements, including the ability to conduct dew point and/or wet bulb tests

contamination/cross-contamination and food safety risks associated with the baking process, and related control measures

common microbiological, physical, chemical and allergen hazards related to the foods handled in the work area, including the types of hazards likely to occur, the conditions under which they occur, possible consequences, and control methods to prevent occurrence

health and safety hazards and controls

requirements of different shutdowns as appropriate to the baking process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities relevant to operating a baking process

environmental issues and controls relevant to the baking process, including waste/rework collection and handling procedures related to the process

purpose and operating procedures for related processes, including in-line proving and finishing equipment where relevant

basic operating principles of process control where relevant, including the relationship between control panels and systems and the physical equipment

emerging technologies related to high volume production baking

routine maintenance procedures for baking equipment

cleaning and sanitisation procedures for baking equipment

procedures and responsibility for reporting production information and traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a high volume production bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

baking and depanning equipment and services, and related equipment

product to be baked

sampling schedules and test procedures and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

specifications, control points and processing parameters

production schedule and recipe/batch instructions

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPHVB3011 Operate and monitor the production of fillings

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down processes used to produce fillings, toppings and sauces that may be used to finish sweet or savory breads, pastries, cakes, puddings and biscuits.

This unit applies to individuals who take responsibility for the operation and monitoring of a filling production process and associated equipment in a high volume baking environment. The work includes identifying and providing solutions to routine and some non-routine problems.

All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

High Volume Baking (HVB)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Check and confirm production schedule 1.2 Confirm materials are available to meet production requirements 1.3 Wear appropriate personal protective clothing and ensure correct fit 1.4 Prepare ingredients to meet production requirements 1.5 Confirm services are available and ready for operation
2. Prepare process for operation	2.1 Check equipment is clean and not locked out 2.2 Fit machine components and related attachments, and adjust to meet operating requirements 2.3 Enter processing and operating parameters as required to meet safety, food safety, quality and production requirements 2.4 Carry out pre-start checks according to workplace health and safety and operating requirements 2.5 Load ingredients ready for processing, according to product specification and safe work procedures
3. Operate and monitor equipment	3.1 Start and operate the production process to ensure optimal performance 3.2 Monitor equipment and services to ensure optimal performance 3.3 Monitor product to ensure specifications are met 3.4 Take samples and test product to ensure it meets specifications 3.5 Identify, adjust and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.6 Follow and apply workplace cleaning procedures and environmental requirements 3.7 Complete batch processing records according to workplace requirements
4. Complete the process	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process safely according to operating procedures 4.3 Prepare equipment for cleaning in preparation for maintenance or next start-up 4.4 Identify and report maintenance requirements according to workplace requirements 4.5 Complete workplace records according to workplace requirements
5. Recognise and correct common faults	5.1 Test end product to ensure it meets specifications 5.2 Identify causes of typical faults and how they can be rectified according to workplace requirements 5.3 Discard faulty products according to workplace and environmental guidelines

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Learning	Problem-solve issues with process to ensure quality outcomes
Reading	Interpret workplace and standard operating procedures relevant to work task Interpret production schedules and requirements
Writing	Record processing data using digital and/or paper-based formats
Numeracy	Scale recipes up or down Calculate yield of batch Weigh ingredients (mg, g, kg, T) Monitor and interpret production and process control indicators and data, including temperature (C), time, speed, moisture

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPHVB3011 Operate and monitor the production of fillings	Not applicable	The unit has been created to address a skill or task required by industry that is not covered by an existing unit	Newly created

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPHVB3011 Operate and monitor the production of fillings

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated and monitored production equipment to produce at least two different types of fillings, toppings or sauces, using different methods, to meet product specifications, including:

applying safe work procedures

following food safety procedures

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of each stage of the mixing process, and the effect of variables (time, temperature and mixing speed)

purpose of mixing equipment

quality characteristics of filling, topping or sauce to be achieved and how it will be applied to the baked product

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

the flow of the mixing process and the effect of outputs on downstream processes

process specifications, procedures and operating parameters for fillings, toppings and sauces for different products, including:

mixing time and speed

ingredients

product consistency, appearance and texture

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

methods used to monitor the mixing process, including inspecting, measuring specific gravity, flow tests, checking weights and temperatures

inspection or test points (control points) in the mixing process and the related procedures and recording requirements

contamination/cross-contamination, cross-contact and food safety risks associated with the mixing process, and related control measures

common microbiological, physical, chemical and allergen hazards related to the foods handled in the work area, including the types of hazards likely to occur, the conditions under which they occur, possible consequences, and control methods to prevent occurrence

health and safety hazards and controls, including limitations of protective clothing and equipment used

requirements of different shutdowns as appropriate to the mixing process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities relevant to operating a mixing process

environmental issues and controls relevant to the mixing process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control where relevant, including the relationship between control panels and systems and the physical equipment

routine maintenance procedures for mixing equipment

emerging technologies related to high volume production baking

cleaning and sanitisation procedures for mixing equipment

procedures and responsibility for reporting production information and traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a high volume production bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

mixing equipment and related services

ingredients

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

recipe/batch instructions

documentation and recording requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPHVB3012 Operate and monitor a biscuit dough make up process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a biscuit or cookie dough production process that will go on for further processing.

The unit applies to individuals who take responsibility for the operation and monitoring of the biscuit or cookie dough production process and associated equipment in a production baking environment. The work includes identifying and providing solutions to routine and some non-routine problems.

All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

High Volume Baking (HVB)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the dough production equipment and process for operation	1.1 Confirm availability of ingredients to meet production requirements 1.2 Identify health and safety hazards and address risks, including using appropriate personal protective clothing and equipment 1.3 Identify and confirm equipment is clean and maintenance requirements have been met, according to health, safety and food safety requirements 1.4 Fit machine components and related attachments, and adjust to meet operating and safety requirements 1.5 Select processing and operating parameters to meet safety and production requirements 1.6 Carry out pre-start checks according to operator instructions
2. Operate and monitor equipment	2.1 Start the biscuit/cookie dough production process according to workplace procedures 2.2 Monitor mixing equipment to ensure optimal operations 2.3 Monitor the mixing process to confirm that fat is incorporated and product meets specifications 2.4 Monitor supply and flow of materials to and from the mixing process to ensure that product meets specifications 2.5 Identify, rectify and report out-of-specification product and process outcomes 2.6 Conduct work and maintain a clean and tidy workplace according to workplace environmental guidelines
3. Complete the process	3.1 Shut down the dough production process safely, according to workplace procedures 3.2 Identify and report maintenance requirements 3.3 Maintain workplace records accurately according to workplace procedures
4. Recognise and correct common faults	4.1 Take samples and check dough to ensure it meets specifications 4.2 Identify causes of typical faults and how they can be rectified according to workplace requirements 4.3 Discard faulty products according to workplace and environmental guidelines

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret work instructions and product specifications
Writing	Record processing information using digital and/or paper-based formats
Oral communication	Follow instructions and ask questions to clarify information
Numeracy	Interpret temperature gauges, scales, roller settings Scale recipes up and down Weigh (g, kg) and measure (ml, L) ingredients

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPHVB3012 Operate and monitor a biscuit dough make up process	Not applicable	The unit has been created to address a skill or task required by industry that is not covered by an existing unit	Newly created

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPHVB3012 Operate and monitor a biscuit dough make up process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated and monitored dough production equipment to produce at least one batch of biscuit/cookie dough to meet specifications, including:

applying safe work procedures

following food safety procedures

monitoring supply and flow of materials to and from the dough preparation process and equipment operation to confirm process remains within specification, including:

flour temperature and type

water temperature

fat type, distribution and percentage required for dough type

dough characteristics

mixing time

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the biscuit/cookie dough production process

procedures for selecting ingredients and materials for biscuit/cookie dough production, including:

recipe and production specifications

supply, condition and quality of ingredients

biscuit/cookie dough ingredients and their purpose

types of processing equipment, including:

weighing equipment

mixing equipment

rolling equipment

testing equipment

spike rollers and cutters

conveyors

rework bins

basic operating principles of biscuit/cookie production equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

basic operating principles of process control, including the relationship between control panels and systems and biscuit/cookie dough production equipment

quality requirements, including:

materials and ingredients, and effect of variation on biscuit/cookie dough production process performance

finished biscuit/cookie dough

methods used to monitor the biscuit/cookie dough production process, including:

inspecting, measuring and testing processes

inspection or test points (control points) in the process

related procedures and recording requirements

common causes of variation, and corrective action required, including the relationships between time and temperature and humidity in the biscuit/cookie dough production process

contamination/cross-contamination and food safety risks associated with the process, and related control measures

good manufacturing practices (GMP) relevant to work task

fundamentals of common microbiological, physical, chemical and allergen hazards related to the foods handled in the work area, including the types of hazards likely to occur, the conditions under which they occur, possible consequences, and control methods to prevent occurrence

health and safety procedures to ensure safe work

environmental issues and controls relevant to the dough production process, including waste/rework collection and handling procedures related to the process

emerging technologies related to high volume production baking

procedures and responsibility for reporting production and performance information

cleaning and sanitisation procedures required for production equipment and work area

recording procedures to track traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a high volume production bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

biscuit/cookie dough production equipment

ingredients to produce biscuit/cookie dough

cleaning materials and equipment

specifications:

production schedule, and recipe and batch specifications for biscuit/cookie dough

information on equipment capacity and operating parameters

recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPHVB3013 Operate and monitor a baking process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a high volume baking process to bake cakes, puddings and/or biscuits.

This unit applies to individuals who take responsibility for operating and monitoring ovens to bake cakes, pudding and/or biscuits in a high volume baking environment. The work includes identifying and providing solutions to routine and some non-routine problems.

All work must be carried out to comply with workplace procedures, in accordance with state/territory work health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

High Volume Baking (HVB)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in baking area	1.1 Check and confirm production schedule 1.2 Confirm materials are available to meet production requirements 1.3 Wear appropriate personal protective clothing and ensure correct fit 1.4 Prepare cakes, puddings and/or biscuits products and trays to meet production requirements, including any pre-bake finishing requirements to meet product specifications 1.5 Confirm services are available and ready for operation
2. Prepare the process for operation	2.1 Check oven is clean and not locked out 2.2 Enter baking temperatures and other parameters as required to meet safety, food safety, quality and production requirements 2.3 Carry out pre-start checks according to workplace health and safety and operating requirements 2.4 Position loading mechanism to feed products into oven in line with specifications
3. Operate and monitor equipment	3.1 Start and operate the baking process to ensure optimal performance 3.2 Monitor equipment and services to ensure optimal performance 3.3 Monitor product to ensure specifications are met 3.4 Take samples and test product to ensure it meets specifications 3.5 Identify, adjust and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.6 Unload and transfer baked products for cooling and finishing 3.7 Follow and apply workplace cleaning procedures and environmental requirements 3.8 Complete batch processing records according to workplace requirements
4. Complete the process	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process safely according to operating procedures 4.3 Prepare equipment for cleaning in preparation for maintenance or next start-up 4.4 Identify and report maintenance requirements according to workplace requirements 4.5 Complete workplace records according to workplace requirements
5. Recognise and correct common faults	5.1 Test baked product to ensure it meets specifications 5.2 Identify causes of typical faults and how they can be rectified according to workplace requirements 5.3 Discard faulty products according to workplace and environmental guidelines

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Learning	Problem-solve issues with process to ensure quality outcomes
Reading	Interpret workplace and standard operating procedures relevant to work task Interpret production requirements
Writing	Record processing data using digital and/or paper-based formats
Numeracy	Monitor and interpret baking control indicators and data, including temperature (C), time, humidity

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPHVB3013 Operate and monitor a pastry baking process	Not applicable	The unit has been created to address a skill or task required by industry that is not covered by an existing unit	Newly created

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPHVB3013 Operate and monitor a baking process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated and monitored a baking process to bake at least two batches of cakes, puddings and/or biscuits to meet product specifications, including:

applying safe work procedures

following food safety procedures

confirming oven settings and parameters, including:

correct oven settings for baking time

oven zone temperatures

conveyor speed, loaders and dischargers

circulation and exhaust fans

water seals

burner controls and steam

heights, guides and air blowers

monitoring baked products, including quantities and appearance (colour and sheen, uniformity of shape, weight and size, and moisture)

taking corrective action in response to typical faults and inconsistencies in separated product.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of each stage of the baking process, including the stages of the baking process and changes that occur in the product, the effect of variables (time, temperature and humidity), and oven zones as appropriate to oven type

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

types of ovens typically used in high volume baking environments, and the principles of heat transfer, including:

convection

conduction

radiation

electromagnetic radiation

quality characteristics to be achieved by the baked product

quality characteristics to be achieved by depanning

the effects of oven heat on different baked products, including cakes, puddings and biscuits

process specifications, procedures and operating parameters for cakes, puddings and biscuits

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

methods used to monitor the baking process for cakes, puddings and biscuits, including inspecting, measuring and testing, by the process

temperature control of baked products

inspection or test points (control points) in the baking process and the related procedures and recording requirements, including the ability to conduct dew point and/or wet bulb tests

contamination/cross-contamination and food safety risks associated with the baking process, and related control measures

common microbiological, physical, chemical and allergen hazards related to the foods handled in the work area, including the types of hazards likely to occur, the conditions under which they occur, possible consequences, and control methods to prevent occurrence

health and safety hazards and controls

requirements of different shutdowns as appropriate to the baking process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities relevant to operating a baking process

environmental issues and controls relevant to the baking process, including waste/rework collection and handling procedures related to the process

emerging technologies related to high volume production baking

basic operating principles of process control where relevant, including the relationship between control panels and systems and the physical equipment

routine maintenance procedures for ovens at workplace

cleaning and sanitisation procedures for ovens at workplace

procedures and responsibility for reporting production information and traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a high volume production bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

baking and depanning equipment and related services

product to be baked

sampling schedules and test procedures and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

specifications, control points and processing parameters

production schedule and recipe/batch instructions

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPHVB3014 Finish baked products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down processes used to apply pre-bake and post-bake finishes to baked products, including breads, pastries, cakes and biscuits.

This unit applies to individuals who work in commercial or high volume bakeries. It typically applies to the production worker responsible for finishing baked products, which may include bread, pastries, cakes and/or biscuits. The work includes identifying common faults and identifying solutions.

All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

High Volume Baking (HVB)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Check and confirm production schedule 1.2 Confirm materials are available to meet production requirements 1.3 Wear appropriate personal protective clothing and ensure correct fit 1.4 Prepare materials and products to meet production requirements 1.5 Confirm services are available and ready for operation
2. Prepare the process for operation	2.1 Check equipment is clean and not locked out 2.2 Fit machine components and related attachments, and adjust to meet operating requirements 2.3 Enter processing and operating parameters as required to meet safety, food safety, quality and production requirements 2.4 Carry out pre-start checks according to health, safety and food safety requirements 2.5 Load ingredients ready for finishing, according to product specification and safe work procedures
3. Operate and monitor equipment	3.1 Start and operate the finishing equipment to ensure optimal performance 3.2 Monitor equipment and services to ensure optimal performance 3.3 Monitor product to ensure finishing specifications are met 3.4 Take samples and test product to ensure it meets specifications 3.5 Identify, adjust and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.6 Unload and transfer finished products for next stage in process 3.7 Follow and apply workplace cleaning procedures and environmental requirements 3.8 Complete batch processing records according to workplace requirements
4. Complete the process	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process safely according to operating procedures 4.3 Prepare equipment for cleaning in preparation for maintenance or next start-up 4.4 Identify and report maintenance requirements according to workplace requirements 4.5 Complete workplace records according to workplace requirements
5. Recognise and correct common faults	5.1 Test finished product to ensure it meets specifications 5.2 Identify causes of typical faults and how they can be rectified according to workplace requirements 5.3 Discard faulty products according to workplace and environmental guidelines

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Learning	Problem-solve issues with process to ensure quality outcomes
Reading	Interpret workplace and standard operating procedures relevant to work task Interpret production requirements
Writing	Record processing data using digital and/or paper-based formats
Numeracy	Monitor and interpret production and process control indicators and data, including temperature (C), weight (g, kg)

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPHVB3014 Finish baked products	Not applicable	The unit has been created to address a skill or task required by industry that is not covered by an existing unit	Newly created

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPHVB3014 Finish baked products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated and monitored equipment to finish at least one batch of baked products to meet specifications, including:

applying safe work procedures

following food safety procedures

monitoring the spread and application of finish and the quantity and appearance of finished product

taking corrective action in response to typical faults and inconsistencies in separated product.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the finishing process

typical pre-bake finishes that are carried out on sweet and savoury baked products

typical post-bake finishes that are carried out on sweet and savoury baked products, including:

fillings – sweet and savoury

icings

methods used to apply finishes

basic operating principles of equipment, including the relationship between control panels and systems and the physical equipment

the flow of the finishing process and the effect of outputs on downstream processes, including packaging

quality characteristics to be achieved by the finish

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

methods used to monitor the finishing process, including inspecting, measuring and testing:

temperature of toppings

spread and application of toppings and glazes

placement of jams and fillings

quantity and appearance of finished product

contamination/cross-contamination and food safety risks associated with the baking process, and related control measures

common microbiological, physical, chemical and allergen hazards related to the foods handled in the work area, including the types of hazards likely to occur, the conditions under which they occur, possible consequences, and control methods to prevent occurrence

health and safety hazards and controls, including risks of spontaneous combustion and limitations of protective clothing and equipment used

requirements of different shutdowns as appropriate to the finishing process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities relevant to operating a baking process

environmental issues and controls relevant to the baking process, including waste/rework collection and handling procedures related to the process

emerging technologies related to high volume production baking

routine maintenance procedures for finishing equipment

cleaning and sanitisation procedures for finishing equipment

procedures and responsibility for reporting production information and traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a high volume production bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

finishing equipment and related services

product to be finished

monitoring procedures and equipment

cleaning equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule and recipe/batch instructions

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPHVB3015 Operate and monitor a griddle production process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a griddle production process to produce pancakes, muffins and simple bread products.

This unit applies to individuals who take responsibility for the operation and monitoring of a griddle production process and associated equipment in a high volume baking environment. The work includes identifying and providing solutions to routine and some non-routine problems.

All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

High Volume Baking (HVB)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to produce food using griddle	1.1 Interpret work instructions and clarify where required 1.2 Identify health and safety hazards and address risks 1.3 Wear appropriate personal protective equipment and clothing and ensure correct fit 1.4 Confirm materials and ingredients are available to meet operating and food safety requirements 1.5 Confirm equipment and services are available 1.6 Identify and confirm equipment is clean and maintenance requirements have been met, according to health, safety and food safety requirements
2. Prepare equipment and process for operation	2.1 Fit machine components and related attachments, and adjust to meet operating requirements 2.2 Enter processing and operating parameters to meet food safety and production requirements 2.3 Carry out pre-start checks according to work health and safety and operating procedures
3. Operate and monitor equipment	3.1 Introduce ingredients and additives in the required quantities and sequence to meet recipe specifications 3.2 Monitor the process for variation in operating conditions 3.3 Monitor the process to confirm that product meets specifications 3.4 Monitor depositing of mix to ensure product weight is accurate 3.5 Monitor cooking process to ensure product meets specifications 3.6 Identify, adjust and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.7 Follow and apply workplace housekeeping procedures and environmental requirements
4. Shut down the process	4.1 Complete the process safely according to workplace procedures 4.2 Identify and report maintenance requirements 4.3 Maintain workplace records accurately according to workplace procedures
5. Recognise and correct common faults	5.1 Test cooked product to ensure it meets specifications 5.2 Identify causes of typical faults and how they can be rectified according to workplace requirements 5.3 Discard faulty products according to workplace and environmental guidelines

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret work instructions and product specifications
Writing	Record processing information using digital and/or paper-based formats
Oral communication	Follow instructions and ask questions to clarify information
Numeracy	Interpret symbols and numbers on temperature gauges and scales Use basic arithmetic to calculate quantities Measure size (mm, cm), weight (mg, g, kg) and volume (ml, L)

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPHVB3015 Operate and monitor a griddle production process	FBPPBK2006 Operate a griddle production process	Updated unit code and title Minor changes to Performance Criteria to clarify task Element 5 added Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions to clarify requirements	Not equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPHVB3015 Operate and monitor a griddle production process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated a griddle production process to produce at least one batch of product to meet specifications, including:

applying food safety practices

following safe work procedures

monitoring control points and conducting inspections to confirm process remains within specification, including:

characteristics of the mix, including colour, viscosity, density and consistency

time and temperature

weight of product

characteristics of the cooked product

addressing routine processing issues.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of griddle product manufacturing

type and purpose of griddle equipment, including:

weighing equipment

mixing equipment

depositing equipment

cooking equipment

cooling fans and tunnels

extraction fans

conveyors

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

typical equipment faults and related causes, including signs and symptoms of faulty equipment, loss of power, and early warning signs of potential problems

procedures for monitoring production, including:

materials transfer prior to commencing mixing

mixing parameters, including water temperature, sequence of ingredient addition, mixing times and mix consistency

depositing parameters to achieve product size and weight

monitoring mixture levels in hopper and alignment of deposited mixture

griddle line equipment, including temperature of cooking surface, the size, shape and colour of product, and moisture content of product

cooling equipment and time

typical griddle product ingredients, including:

basic operating principles of process control, including the relationship between control panels and systems and the griddle

key features of the flow of the griddle production process, and the effect of outputs on customer satisfaction and downstream processes

quality requirements of materials, and effect of variation on process performance

quality characteristics to be achieved by griddle products

griddle product manufacturing process specifications, procedures and operating parameters

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

methods used to monitor the production process, including:

inspecting, measuring and testing processes

inspection and test points (control points) in the process

related procedures and recording requirements

common causes of variation, and corrective action required

health and safety hazards and controls relevant to the griddle product manufacturing process, including:

limitations of personal protective equipment

routine shutdown procedures

emergency shutdown procedures

procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

emerging technologies related to high volume production baking

contamination/cross-contamination and food safety risks, and related controls

procedures and responsibility for reporting production and performance information

waste disposal procedures

cleaning and sanitisation procedures required for mixing/blending and griddle

recording procedures to ensure traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a high volume production bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

mixing equipment, griddle and related services

ingredients for products cooked on griddle

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch/recipe specifications, control points and operating parameters.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPHVB3016 Operate and monitor a cooling, slicing and wrapping process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a cooling, slicing and wrapping process.

This unit applies to individuals who work under general supervision and in a high volume baking environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of machines and equipment used to cool, slice and wrap baked products.

All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

High Volume Baking (HVB)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Receive work instructions and clarify where required 1.2 Identify health, safety and food safety hazards and address risks 1.3 Wear appropriate personal protective equipment and ensure correct fit 1.4 Confirm that product and packaging consumables are available to meet operating, quality and food safety requirements 1.5 Identify and confirm equipment is clean and not locked out
2. Prepare the cooling, slicing and wrapping equipment and process for operation	2.1 Fit and adjust machine components and related attachments according to operating requirements 2.2 Enter processing and operating parameters to meet safety, quality and production requirements 2.3 Carry out pre-start checks according to operator instructions
3. Operate and monitor equipment	3.1 Start and operate the process according to workplace procedures 3.2 Monitor the process to confirm that product is cooled, sliced and wrapped to meet food safety and production specifications 3.3 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.4 Follow and apply workplace cleaning procedures and environmental requirements
4. Shut down the cooling, slicing and wrapping process	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process safely according to operating procedures, and clean equipment according to workplace procedures 4.3 Report maintenance requirements according to workplace procedures 4.4 Maintain workplace records according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to work task Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information using digital and/or paper-based formats
Oral communication	Ask questions to clarify understanding or seek further information
Numeracy	Monitor and interpret production and process control indicators and data, including weights (g, kg), slice measures (mm), knife speed (rpm)

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPHVB3016 Operate and monitor a cooling, slicing and wrapping process	FBPOPR2024 Operate a cooling, slicing and wrapping process	Updated unit code and title Minor changes to Performance Criteria to clarify task Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions to clarify requirements	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPHVB3016 Operate and monitor a cooling, slicing and wrapping process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated cooling, slicing and wrapping equipment to process at least one batch or production run to meet specifications, including:

confirming packaging is appropriate for product

confirming settings in the cooler:

conveyor speed/track position

humidity

air flow/fan settings

product layout/spacing

confirming settings in the slicing/bagging equipment:

knife and blade condition

machine speed

height/width settings

air pressure

bag/tag type and coding

applying safe work procedures

following food safety procedures

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the cooling, slicing and wrapping process

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required, and action to take if services are not available

the flow of the cooling, slicing and wrapping process, and the effect of outputs on downstream processes and final product

quality characteristics to be achieved by the process

quality requirements of packaging materials, and effect of variation on process performance and product shelf-life

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

methods used to monitor the cooling, slicing and bagging process, including inspecting and measuring

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination/cross-contamination and food safety risks associated with the process, and related control measures

common causes of variation, and corrective action required

health and safety hazards and controls, including the limitations of protective clothing and equipment relevant to the work process

requirements of different shutdowns as appropriate to the process and workplace production requirements

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process

emerging technologies related to high volume production baking

basic operating principles of process control, where relevant, including the relationship between control panels and systems and the physical equipment

cleaning and sanitisation procedures for the cooling, slicing and wrapping equipment

recording requirements for traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a high volume production bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

cooling, slicing and wrapping equipment and related services

product

packaging consumables

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch specifications, control points and processing parameters

recording requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPHVB3017 Operate a bread dough mixing and development process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a dough mixing process.

This unit applies to individuals who apply basic operating principles to the operation and monitoring of a dough mixing process in a production baking environment. The work includes identifying and providing solutions to routine and some non-routine problems.

All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

High Volume Baking (HVB)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare dough making equipment and process for operation	1.1 Confirm materials are available to meet product specification requirements 1.2 Select, fit and use personal protective equipment and clothing 1.3 Identify and confirm cleaning and maintenance requirements have been met according to health, safety and food safety procedures 1.4 Weigh or measure ingredients to meet recipe requirements 1.5 Fit and adjust mixing equipment in accordance with operating requirements 1.6 Enter processing and operating parameters to meet safety and production requirements 1.7 Carry out pre-start checks as required by workplace procedures
2. Operate and monitor equipment	2.1 Start up the dough mixing process according to workplace procedures 2.2 Introduce ingredients to mixing process in correct sequence and quantity 2.3 Monitor equipment and services to ensure optimal operations 2.4 Monitor process and test samples to confirm dough meets mixing and development specifications 2.5 Identify and rectify or report outcomes that fail to meet product specifications 2.6 Transfer finished dough according to workplace procedures 2.7 Maintain work area and conduct activities according to workplace procedures, food safety and environmental guidelines 2.8 Maintain workplace records in required format
3. Shut down the process	3.1 Identify appropriate shutdown procedure 3.2 Shut down process safely and clean equipment according to workplace procedures 3.3 Identify and report maintenance issues according to workplace procedures 3.4 Ensure waste is disposed of in line with environmental requirements
4. Recognise and correct common faults	4.1 Test bread dough to ensure it meets specifications 4.2 Identify causes of typical faults and how they would be rectified according to workplace requirements 4.3 Discard faulty product according to workplace and environmental guidelines

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret standard operating procedures and directions for the safe operation of equipment
Writing	Complete processing records using digital and/or paper-based formats
Numeracy	Measure product and ingredients using weight (g, kg, T) and volume (ml, L), to two decimal points Confirm settings, including mixing rate, mixing time, water and flour temperature

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPHVB3017 Operate a bread dough mixing and development process	FBPPBK3001 Operate a dough mixing process	Unit code and title updated Minor changes to Performance Criteria to clarify intent Element 4 added Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions to clarify requirements	Not equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPHVB3017 Operate a bread dough mixing and development process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated a dough mixing and development process to produce at least one batch of two different formulations of bread dough to meet product specifications, including:

applying safe work practices

applying food safety procedures to work practices

loading ingredients in correct quantities and sequences for the recipe and the process

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the

elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of dough-making process, including components of wheat, flour types and grades relevant to products produced, yeast activity and dough development

effects of variation in ingredient quality on the dough produced

basic operating principles of equipment, including equipment components, status and purpose of guards, equipment operating capacities and applications, and the purpose and location of sensors and related feedback instrumentation

good manufacturing practices (GMP) relevant to work task

settings relevant to dough making equipment being used, including:

mixing rate

mixing time and work input

ice and water requirements

water temperature

speed

flour temperature

cooling

vacuum delay and level

slurry addition

flow of the dough-making process, including the stages and changes that occur during baking, and the effect of outputs on downstream processes

significance of factors such as dough temperature, development, time, water addition and temperature, yeast activity

required characteristics of dough, and effect of dough characteristics and variation on the final product

typical faults that occur as a result of ingredients or processing parameters, and corrective action required where operation is outside specified parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems, and procedures and responsibilities for addressing issues

methods used to monitor the dough making process, including inspecting, measuring and testing

contamination/cross-contamination, cross-contact allergen risks and food safety risks associated with mixing dough, and related control measures

requirements of different shutdowns as appropriate to the dough making process and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage

procedures and responsibility for reporting production and performance information

workplace cleaning procedures for the dough making process

environmental issues and controls relevant to the dough making process, including waste collection and handling procedures

emerging technologies related to high volume production baking

procedures to track traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a high volume production bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

ingredients to be processed

dough mixing and development equipment and related services

personal protective equipment

cleaning materials and equipment

specifications:

dough specification/recipe

work procedures, including advice on safe work practices, food safety, quality, cleaning and environmental requirements

manuals related to operation of dough making equipment.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPHVB3018 Operate a final prove and bread baking process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down the process used to carry out the final proving (or proofing) and baking of bread dough.

This unit applies to individuals who apply basic operating principles to the operation and monitoring of a final prove and baking process of bread in a high volume baking environment. The work includes identifying and providing solutions to routine and some non-routine problems.

All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

High Volume Baking (HVB)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare final proving and baking equipment process for operation	1.1 Supply dough to final prover to meet production and batch requirements 1.2 Select, fit and use personal protective equipment and clothing 1.3 Identify and confirm cleaning and maintenance requirements have been met according to health, safety and food safety procedures 1.4 Fit and adjust machine components and related attachments to meet operating requirements 1.5 Enter operating parameters to meet safety and production requirements 1.6 Perform pre-start checks according to workplace procedures
2. Operate and monitor equipment	2.1 Start up and operate final proving and baking process according to workplace procedures 2.2 Monitor equipment to identify variations in operating conditions 2.3 Monitor process and sample product to confirm product meets specifications 2.4 Identify, rectify or report product that fails to meet specifications 2.5 Maintain work area and conduct activities according to housekeeping standards, food safety and workplace environmental guidelines 2.6 Maintain workplace records in required format
3. Shut down the final proving and baking process	3.1 Identify appropriate shutdown procedure 3.2 Shut down equipment safely and clean equipment according to workplace procedures 3.3 Identify and report maintenance issues according to workplace requirements
4. Recognise and correct common faults	4.1 Test end product to ensure it meets specifications 4.2 Identify causes of typical faults and how they would be rectified according to workplace requirements 4.3 Discard faulty product according to workplace and environmental guidelines

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret standard operating procedures and directions for the safe operation of equipment
Writing	Complete processing records using digital and/or paper-based formats
Numeracy	Interpret settings for final prover time, temperature (C) and humidity (%) Interpret settings for oven time and temperature (C)

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPHVB3018 Operate a final prove and bread baking process	FBPPBK3002 Operate a final prove and baking process	Unit code and title updated Minor changes to Performance Criteria to clarify intent Element 4 added Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions to clarify requirements	Not equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPHVB3018 Operate a final prove and bread baking process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated a final prove and baking process for at least one batch of bread to meet product specifications, including:

applying safe work practices

applying food safety procedures to work practices

conducting inspections to confirm product conforms to specifications

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the purpose and basic principles of each stage of the final proving and baking process

basic operating principles of equipment, such as main equipment components, status and purpose of guards, equipment operating capacities and applications, and the purpose and location of sensors and related feedback instrumentation

good manufacturing practices (GMP) relevant to work task

flow of the final proving and baking process, and the effect of outputs on downstream processes

changes that occur in dough during baking, including starch gelatinisation, gluten coagulation and enzyme activity, and their effect on the final product

the effect of process variables, such as time, temperature and humidity, on process stages

the effect of yeast activity on the end product

quality characteristics to be achieved by final proving and baking process, including factors influencing crust formation and colour

quality requirements of materials, and effects of variation on final prove and baking process performance

operating requirements and parameters, and corrective actions required if operations fall outside specified parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment

methods used to monitor the final proving and baking process, such as inspecting, measuring and testing as required by the process

inspection or test points (control points) in final prove and baking process, and the related procedures and recording requirements

contamination/cross-contamination, cross-contact allergen risks and food safety risks associated with mixing dough, and related control measures

work health and safety hazards and controls relevant to the work process, including the limitations of personal protective equipment

requirements of different shutdowns as appropriate to the final prove and baking process and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

workplace cleaning and sanitisation procedures

environmental issues and controls relevant to the final prove and baking process, including waste collection and handling procedures related to the process

emerging technologies related to high volume production baking

procedures to track traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a high volume production bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

panned dough

dough transfer equipment

personal protective equipment

final bread proving, baking and depanning equipment and related services

cleaning materials and equipment

specifications:

production schedule and batch instructions

work procedures, including advice on safe work practices, food safety, quality, cleaning and environmental requirements

information on equipment capacity and operating parameters

documentation and recording procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPHVB3019 Operate a bread dough make up process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a dough make up process.

This unit applies to individuals who apply basic operating principles to the operation and monitoring of a dough make up process in a baking production environment. The work includes identifying and providing solutions to routine and some non-routine problems.

All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

High Volume Baking (HVB)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare divider, rounder, moulder, and panning equipment and process for operation	1.1 Confirm availability of dough to meet operating requirements 1.2 Select, fit and use personal protective equipment and clothing 1.3 Identify and confirm cleaning and maintenance requirements have been met according to health, safety and food safety procedures 1.4 Fit and adjust machine components and related attachments 1.5 Enter processing and operating parameters to meet safety and production requirements 1.6 Carry out pre-start checks according to workplace requirements
2. Operate and monitor equipment	2.1 Start and operate the dough make up process according to workplace procedures 2.2 Monitor equipment operation and identify variations in operating conditions 2.3 Monitor process and test samples to confirm dough pieces meet required specifications 2.4 Identify, rectify or report products that fail to meet specifications 2.5 Maintain work area and conduct activities according to housekeeping standards, food safety and workplace environmental guidelines 2.6 Maintain workplace records in required format
3. Shut down the dough make up process	3.1 Identify appropriate shutdown procedures 3.2 Shut down and clean process according to workplace procedures 3.3 Identify and report maintenance requirements, and report according to workplace procedures
4. Recognise and correct common faults	4.1 Test dough product to ensure it meets specifications 4.2 Identify cause of a typical fault and how it would be rectified according to workplace requirements 4.3 Discard faulty product according to workplace and environmental guidelines

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret standard operating procedures and directions for the safe operation of equipment
Writing	Complete processing records using digital and/or paper-based formats
Numeracy	Confirm pre-start settings, including divider speed, weight setting and oil supply Confirm dough weight (g, kg), size (mm) and shape

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPHVB3019 Operate a bread dough make up process	FBPPBK3003 Operate a dough make up process	Unit code and title updated Minor changes to Performance Criteria to clarify intent Element 4 added Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions to clarify requirements	Not equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPHVB3019 Operate a bread dough make up process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated a dough make up process to produce at least one batch of product to meet specifications, including:

applying safe work practices

applying food safety procedures to work practices

conducting inspections to confirm process conforms to specifications, including:

dough height in hopper

dough weight

oil flow to divider

size and shape of dough piece

skin formation during intermediate proof

presence of 'doubles'

process variables such as time, temperature and humidity

taking corrective action in response to results that fail to meet specifications.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the purpose and basic principles of each stage of the dough make up process

basic operating principles of equipment, including main equipment components, status and purpose of guards, equipment operating capacities and applications, and the purpose and location of sensors and related feedback instrumentation

good manufacturing practices (GMP) relevant to work task

flow of the dough make up process, and the effect of outputs on downstream processes

effect of process variables, including time, temperature and humidity, on process stages

procedures for carrying out pre-start checks, including:

divider speed, weight setting and oil supply

air flow from fans in rounder

intermediate proving process airflow

moulding process settings, including sheeting, sealing board height and width, four piecing and roller adjustments

panning process settings, including side guides, sealing board, knives, folders and side belts

effect of process stages, including moulding, on dough structure

quality characteristics to be achieved by the dough make up process

quality requirements of materials, and effects of variation on the dough make up process

operating requirements and parameters, and corrective action required if operation falls outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

methods of monitoring dough make up process, such as inspecting, measuring and testing as required

inspection or test points (control points) in dough make up process, and the related procedures and requirements

contamination/cross-contamination, cross-contact allergen risks and food safety risks associated with dough make up, and related control measures

health and safety hazards and controls relevant to the work process, including the limitations of personal protective equipment

requirements of different shutdowns and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage

isolation, lock-out or tag-out procedures and responsibilities

cleaning and sanitisation procedures for workspace and equipment

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the dough make up process, including waste collection and handling procedures related to the process

emerging technologies related to high volume production baking

procedures to track traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a high volume production bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

dough to be processed

personal protective clothing and equipment

dough make up and transfer equipment and related services

specifications:

production schedule and batch instructions

work procedures, including advice on safe work practices, food safety, quality, cleaning and environmental requirements

information on equipment capacity and operating parameters

sampling schedules and test procedures and equipment.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPLAB2001 Use basic laboratory equipment

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to operate a range of basic laboratory equipment to accurately measure, weigh, separate and filter substances.

The unit applies to those who work in food and wine production and processing environments and carry out routine tests in line with established test methods and clear workplace procedures.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Laboratory (LAB)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare basic laboratory equipment for use	1.1 Identify and confirm job requirements 1.2 Select and fit personal protective equipment in accordance with manufacturers' specifications 1.3 Confirm availability of materials, services and equipment 1.4 Ensure laboratory equipment is clean, safe, calibrated and ready to use
2. Use basic laboratory equipment and techniques	2.1 Set up and operate equipment in accordance with workplace procedures 2.2 Use laboratory equipment to accurately weigh, measure, separate and filter 2.3 Read and interpret results accurately 2.4 Identify and address non-conforming results
3. Complete equipment operation	3.1 Collect, treat and dispose of or recycle waste generated in accordance with workplace waste management policies 3.2 Clean and sanitise equipment and work surfaces after use in accordance with workplace requirements 3.3 Complete records according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret work instructions accurately
Writing	Record workplace information using industry-specific vocabulary
Numeracy	Accurately interpret readings from gauges and scales

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPLAB2001 Use basic laboratory equipment	FDFLAB2011A Use basic laboratory equipment	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria to clarify outcomes Foundation skills added	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPLAB2001 Use basic laboratory equipment

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has set up, accurately used and cleaned basic laboratory equipment to perform four tasks from the following list:

weighing

centrifuging

separating

pipetting

measuring

titrating

sterilising.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and methods of use for a range of basic laboratory equipment

purpose and methods used to calibrate equipment

operation of equipment and instrumentation components

standard tests carried out in the workplace and their purpose

health and safety requirements for hazards and controls relevant to work role

environmental issues and controls relevant to work role

safety data sheets (SDS) for chemicals used

workplace requirements for recording and reporting problems

cleaning and sanitising requirements of equipment and work area.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a standard laboratory or an environment that accurately represents workplace conditions

resources, equipment and materials:

a laboratory space equipped with basic test equipment, sterilisation equipment, common measuring instruments, disinfecting and sterilising agents and media

specifications:

standard methods, workplace procedures, SDS and equipment manuals.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPLAB2002 Prepare laboratory solutions and stains

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to prepare a variety of solutions and stains for routine tests carried out in a standard laboratory setting.

This unit applies to individuals who are responsible for preparing test solutions and stains required for standard analytical tests, determined by the scope and classification of the laboratory.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Laboratory (LAB)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare materials and equipment	1.1 Identify and confirm job requirements 1.2 Identify and select standard methods for solution preparation in accordance with workplace procedures 1.3 Confirm availability of required materials, reagents and equipment 1.4 Confirm environmental guidelines and identify potential workplace health and safety hazards and controls according to workplace procedures 1.5 Select and fit appropriate personal protective equipment as per manufacturers' specifications 1.6 Select and assemble appropriate volumetric glassware and measuring equipment, materials and reagents as per requirements 1.7 Check shelf life of reagents and solutions and replace out-of-date or reject materials
2. Prepare solutions and stains	2.1 Follow standard workplace method to prepare solution or stain 2.2 Measure appropriate quantities of reagents for solution preparation as per requirements 2.3 Prepare solutions to achieve homogeneous mix of the specified concentration 2.4 Transfer solutions to appropriate containers in accordance with workplace procedures 2.5 Label containers with solution details and log details in laboratory register in line with workplace practices 2.6 Monitor shelf life of working solutions and dispose of those unfit for use, according to workplace procedures
3. Complete laboratory procedure	3.1 Clean and store glassware and equipment after use, and store reagents 3.2 Clean and sanitise equipment and work surfaces after use according to workplace requirements 3.3 Use aseptic techniques to ensure health and hygiene of self and others 3.4 Collect, treat and dispose of or recycle waste generated by the process in accordance with workplace waste management policies 3.5 Complete records according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Numeracy	Use measuring equipment accurately, calculating specified concentrations and dilutions, in line with method
Get the work done	Problem solve issues as they arise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPLAB2002 Prepare laboratory solutions and stains	FDFLAB2004A Prepare laboratory solutions and stains	Updated to meet Standards for Training Packages Prerequisite removed Minor changes to Performance Criteria to clarify outcomes Foundation skills added	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPLAB2002 Prepare laboratory solutions and stains

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has prepared laboratory solutions and stains, including:

safely preparing at least three examples of working solutions and/or stains

accurately labelling each solution or stain

calculating the quantities involved on each occasion and any dilutions required

storing solutions and stains appropriately according to light, temperature, contamination and shelf-life

disposing of waste in line with environmental guidelines on each occasion

ensuring work takes place in a sanitised environment

accurately recording workplace information.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and features of basic laboratory equipment

purpose and features of a range of basic laboratory solutions and stains

effect of inappropriate storage on solution and stain quality and performance

effect of process stages on results and outcomes

calculations required to prepare specified amounts of solutions of specified concentration

common causes and consequential effects of inaccuracies or contamination, and preventive or corrective action required

workplace procedures for preparing solutions

health and safety hazards and controls

procedures and responsibility for reporting problems

environmental issues and controls

cleaning of equipment and work area

recording requirements and procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a standard laboratory or an environment that accurately represents workplace conditions

resources, equipment and materials:

a laboratory space equipped with basic test equipment, sterilisation equipment, common measuring instruments, reagents, containers and storage facilities.

specifications:

standard methods, workplace procedures, SDS and equipment manuals.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPLAB2003 Perform basic analytical tests

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to perform a range of analytical tests and measurements in a standard laboratory environment.

The unit applies to individuals who apply basic laboratory principles to standard testing applications in industries related to the production of food and wine.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Laboratory (LAB)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for testing	1.1 Identify and confirm job requirements 1.2 Confirm availability of required materials and services to meet testing requirements 1.3 Confirm environmental guidelines and identify potential workplace health and safety hazards and controls according to workplace procedures 1.4 Select and fit appropriate personal protective equipment as per manufacturers' specification 1.5 Register samples and prepare for testing 1.6 Select, prepare and check equipment in accordance with workplace procedures 1.7 Identify and report defects in samples, test materials and equipment
2. Perform testing	2.1 Carry out test methods according to workplace procedures 2.2 Use equipment and materials in accordance with workplace procedures 2.3 Read and interpret results accurately 2.4 Identify and address non-conformance results in accordance with workplace processes
3. Complete testing	3.1 Collect, treat and dispose of or recycle waste generated by the testing in accordance with workplace waste management policies 3.2 Clean and sanitise equipment and work surfaces after use according to workplace requirements 3.3 Complete records according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret information from a variety of workplace documents
Writing	Record workplace information using industry-specific vocabulary
Numeracy	Accurately interpret readings from gauges and scales
Get the work done	Problem solve issues as they arise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPLAB2003 Perform basic analytical tests	FDFLAB2001A Perform basic analytical tests	Updated to meet Standards for Training Packages Prerequisite removed Minor changes to Performance Criteria to clarify outcomes Foundation skills added	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPLAB2003 Perform basic analytical tests

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has performed basic analytical tests, including:

prepared samples using at least two different methods

performed at least three basic tests using standard methods and procedures

recorded results accurately.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of tests performed as part of job role and principles of the standard methods/specifications used

sample preparation processes relevant to job role

typical basic tests and methods relevant to job role

measurements used for typical tests

function of key components of the test equipment, pre-use equipment and safety checks

common causes and effects of inaccuracies or contamination, and preventive or corrective action required

normal range of results for products tested

relevant standards, specifications and legislative requirements (quality, health, food safety, labelling and equipment) and their implications on testing requirements

health and safety hazards and controls

safety data sheets (SDS) for chemicals used

environmental issues and controls relevant to work role

workplace requirements for recording and reporting problems

cleaning and sanitising requirements of equipment and work area.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a standard laboratory or an environment that accurately represents workplace conditions

resources, equipment and materials:

a laboratory space equipped with basic test equipment, common measuring instruments, materials

specifications:

standard methods, workplace procedures, SDS and equipment manuals.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOIL3001 Operate a degumming and neutralisation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a neutralisation process to remove impurities from crude oils.

This unit applies to individuals who apply basic operating principles to the operation and monitoring of a neutralisation process in an edible oils production environment. Processes may be batch or continuous, and apply to single or multiple product types.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Competency Field

Edible Oils (OIL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the degumming and neutralisation equipment for operation	1.1 Ensure oil stock is available for production requirements 1.2 Identify safety requirements and wear appropriate personal protective equipment, ensuring correct fit 1.3 Take samples and test oil stock to determine free fatty acid (FFA) levels 1.4 Check equipment and services are ready for operation 1.5 Acknowledge and load recipe to meet production requirements 1.6 Conduct pre-start checks according to operator instructions
2. Operate and monitor the degumming and neutralisation process	2.1 Start up and operate the neutralisation process according to work health and safety and operating procedures 2.2 Monitor equipment to ensure optimal operations 2.3 Identify irregularities in equipment operation, and report any maintenance requirements 2.4 Take samples and test to confirm that specifications are met at each stage according to production specifications 2.5 Identify, adjust or report out-of-specification product and process outcomes according to workplace procedures 2.6 Maintain the work area according to workplace guidelines 2.7 Enter workplace records in required format
3. Shut down the degumming and neutralisation process	3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process safely according to operating procedures 3.3 Identify and report maintenance requirements 3.4 Ensure waste is disposed of in line with environmental requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Learning	Solve routine problems according to workplace guidelines and using experience of past solutions
Reading	Interpret standard operating procedures for the degumming and neutralisation process
Writing	Record processing data using digital and/or paper-based formats
Numeracy	Read oil sample graphs and processing gauges Monitor and adjust control points for temperature, flow rates and dosages Interpret FFA tests (using % oleic acid)

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOIL3001 Operate a degumming and neutralisation process	FBPGPS2008 Operate a neutralisation process	Unit title and code updated to better match work task Minor changes to Performance Criteria to clarify intent Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOIL3001 Operate a degumming and neutralisation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated a degumming and neutralisation process to remove impurities from crude oil to produce at least one batch of oil to meet product specifications, including:

applying safe work practices

following food safety procedures

making adjustments to the operating parameters to ensure quality outcomes.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the degumming and neutralisation process, including the role of acid (for degumming) and alkali (for neutralisation) used

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

health and safety hazards and controls, including for risks associated with using acids

good manufacturing practices (GMP) relevant to work task

services required for a degumming and neutralisation process, and action to take if services are not available

the flow of the degumming and neutralisation process, and the effect of outputs on downstream edible oils and fats processes

quality characteristics to be achieved by the degumming and neutralisation process

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

methods used to monitor the degumming and neutralisation process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the degumming and neutralisation process and the related procedures and recording requirements

contamination and food safety risks associated with the degumming and neutralisation process, and related control measures

common causes of variation, and corrective action required

requirements of different shutdowns as appropriate to the neutralisation process and workplace production requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the neutralisation process, including waste/rework collection and handling procedures related to the process

operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning procedures for neutralisation equipment

product traceability procedures.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

an oil processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

degumming and neutralisation equipment and services

oil for the neutralisation process, and acid and alkali materials as required by the process

sampling schedules, test procedures and equipment

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch specifications, control points and processing parameters

documentation and recording requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOIL3002 Operate and monitor a bleaching process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to operate, adjust and shut down a bleaching process to remove colour and impurities from partially refined oil.

This unit applies to individuals who apply basic operating principles to the operation and monitoring of bleaching equipment and processes in an edible oils production environment. Processes may be batch or continuous, and apply to single or multiple product types.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Edible Oils (OIL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the bleaching equipment and process for operation	1.1 Confirm oil and bleaching materials are available to meet product recipe requirements 1.2 Identify safety requirements and wear appropriate personal protective clothing and equipment, ensuring correct fit 1.3 Confirm press has been cleaned and is not locked out 1.4 Fit and adjust machine components and related attachments, including hoses, according to operating requirements 1.5 Acknowledge and load operating parameters to meet production requirements 1.6 Conduct pre-start checks according to workplace requirements
2. Operate and monitor bleaching	2.1 Start up and operate the bleaching process according to standard operating procedures 2.2 Ensure equipment and hoses are placed for optimal operations and to ensure safety 2.3 Monitor equipment and services to ensure optimal operations 2.4 Identify and rectify any irregularities in equipment operation, and report any maintenance requirements 2.5 Check product to confirm specifications are met at each stage according to production processing specifications 2.6 Identify, rectify or report out-of-specification product and process outcomes 2.7 Maintain work area according to workplace guidelines 2.8 Test bleached oil samples to ensure product meets specifications 2.9 Enter workplace records in required format
3. Shut down the bleaching process	3.1 Identify appropriate shutdown procedure 3.2 Shut down process safely according to operating procedures 3.3 Prepare equipment for cleaning in preparation for maintenance or next start-up 3.4 Identify and report maintenance requirements according to workplace requirements 3.5 Ensure waste is disposed of in line with environmental requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Learning	Solve routine problems according to workplace guidelines and using experience of past solutions
Reading	Interpret standard operating procedures for the bleaching process
Writing	Complete processing records using digital and/or paper-based formats
Numeracy	Monitor control points for agitation, speed, time, moisture, vacuum pressure and temperature (C) Read gauges for revolutions per minute (rpm)

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOIL3002 Operate and monitor a bleaching process	FBPGPS2001 Operate a bleaching process	Unit title and code updated to better match work task Minor changes to Performance Criteria to clarify intent Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOIL3002 Operate and monitor a bleaching process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated and monitored a bleaching process to remove impurities from at least one batch of partially refined oil to meet specifications, including:

applying safe work practices

following food safety procedures

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the bleaching process

basic operating principles of equipment, including:

main equipment components

status and purpose of guards and lagging

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required for a bleaching process, and action to take if services are not available

good manufacturing practices (GMP) relevant to work task

the flow of the bleaching process and the effect of outputs on downstream processes

quality characteristics to be achieved by the bleaching process

quality requirements of materials, and effect of variation in oil quality on bleaching process performance

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

methods used to monitor the bleaching process, including inspecting, measuring and testing

inspection or test points (control points) in the bleaching process and the related procedures and recording requirements

contamination/cross-contamination and food safety risks associated with the bleaching process, and related control measures

common causes of variation, and corrective action required

health and safety hazards and controls, including the limitations of protective clothing and equipment relevant to the work process

safe handling and manual handling procedures

requirements of different shutdowns as appropriate to the bleaching process and workplace production requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the bleaching process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, where relevant, including the relationship between control panels and systems and the physical equipment

routine process maintenance procedures for bleaching equipment

cleaning procedures for bleaching equipment

product traceability procedures.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

an oil processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

oil bleaching equipment and services

oil, bleaching earth and filter aid as required by the bleaching process used

personal protective clothing and equipment

sampling schedules and test procedures and equipment

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch details, control points and processing parameters

documentation and recording requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOIL3003 Operate and monitor a deodorising process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a deodorising process to remove the disagreeable flavours and odours from the product.

This unit applies to individuals who apply basic operating principles to the operation and monitoring of deodorising equipment and processes, in an edible oils production environment. Processes may be batch or continuous, and apply to single or multiple product types.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Edible Oils (OIL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the deodorising equipment for operation	1.1 Confirm oil stock and deodorising materials are available to meet product recipe requirements 1.2 Identify safety requirements and wear appropriate personal protective equipment, ensuring correct fit 1.3 Confirm services are available, equipment is cleaned and citric acid solution is available 1.4 Acknowledge and load operating parameters to meet production requirements 1.5 Conduct pre-start checks according to operator instructions
2. Operate and monitor equipment	2.1 Start up and operate deodorising process according to safe operating procedures 2.2 Ensure equipment and hoses are placed for optimal operations and to ensure safety 2.3 Monitor equipment and services to ensure optimal operations 2.4 Identify and rectify any irregularities in equipment operation, and report any maintenance requirements 2.5 Check product and confirm specifications are met at each stage according to production specifications 2.6 Identify, rectify or report out-of-specification product or process outcomes 2.7 Maintain work area according to workplace guidelines 2.8 Test deodorised oil samples to ensure product meets specifications 2.9 Enter workplace records in required format
3. Shut down the deodorising process	3.1 Identify appropriate shutdown procedure 3.2 Shut down process safely according to operating procedures 3.3 Prepare equipment for cleaning in preparation for maintenance or next start-up 3.4 Identify and report maintenance requirements according to workplace requirements 3.5 Ensure waste is disposed of in line with environmental requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Learning	Solve routine problems according to workplace guidelines and using experience of past solutions Maintain hygiene standards
Reading	Interpret standard operating procedures for the deodorising process
Writing	Complete records according to workplace guidelines using digital and/or paper-based format
Numeracy	Read oil sample graphs and processing gauges Monitor control points for time and temperature, vacuum pressure and steam flow Interpret FFA tests (using % oleic acid)

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOIL3003 Operate and monitor a deodorising process	FBPGPS2003 Operate a deodorising process	Unit title and code updated to better match work task Minor changes to Performance Criteria to clarify intent Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOIL3003 Operate and monitor a deodorising process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated and monitored a deodorising process to remove disagreeable flavours and odours from at least one batch of refined oil to meet specifications, including:

applying safe work practices

following food safety procedures

making adjustments to the operating parameters to ensure quality outcomes

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the deodorising process

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required for a deodorising process, and action to take if services are not available

good manufacturing practices (GMP) relevant to work task

the flow of the deodorising process and the effect of outputs on downstream processes

quality characteristics to be achieved by the deodorising process

quality requirements of materials, and effect of variation in oil quality on deodorising process performance

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

methods used to monitor the deodorising process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the deodorising process (sensory, colour and free fatty acids) and the related procedures and recording requirements

contamination/cross-contamination and food safety risks associated with the deodorising process, and related control measures

common causes of variation, and corrective action required

health and safety hazards and controls relevant to deodorising process

requirements of different shutdowns as appropriate to the deodorising process and workplace production requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the deodorising process

operating principles of process control, where relevant, including the relationship between control panels and systems and the physical equipment

routine maintenance procedures for deodorising equipment

cleaning and tank clearing procedures for deodorising equipment

product traceability procedures.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

an oil processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

deodoriser, boiler and related services

oil for the deodorising process

personal protective equipment

sampling schedules, test procedures and equipment

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch details, control points and processing parameters

documentation and recording requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOIL3004 Operate and monitor a flake preparation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to prepare the oil and water phases and operate, monitor, adjust and shut down the flaking process to prepare pastry margarine for further processing through a complector.

This unit applies to individuals who apply basic operating principles to the operation and monitoring of flake preparation equipment and processes in an edible oils production environment.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Edible Oils (OIL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the flake preparation and related equipment for operation	1.1 Ensure oil stock and emulsion are available to meet the product recipe requirements 1.2 Identify safety requirements and wear appropriate personal protective clothing and equipment, ensuring correct fit 1.3 Confirm flaking equipment and drum are clean and not locked out 1.4 Fit and adjust machine components and related attachments according to operating requirements 1.5 Enter processing or operating parameters to meet safety and production requirements 1.6 Conduct pre-start checks according to operator instructions
2. Operate and monitor equipment and services	2.1 Start up and operate flake preparation process according to safe operating procedures 2.2 Ensure equipment and hoses are placed for optimal operations and to ensure safety 2.3 Monitor equipment and services to ensure optimal operations 2.4 Identify and report irregularities in equipment operation, and report any maintenance requirements 2.5 Confirm specifications are met at each stage according to production specifications 2.6 Identify, rectify or report out-of-specification product or process outcomes according to workplace procedures 2.7 Maintain work area according to workplace guidelines 2.8 Test flake samples to ensure product meets specifications 2.9 Enter workplace records in required format
3. Shut down the flake preparation process	3.1 Identify appropriate shutdown procedure 3.2 Shut down process safely according to operating procedures 3.3 Identify and report maintenance requirements according to workplace requirements 3.4 Ensure waste is disposed of in line with environmental requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Learning	Solve routine problems according to workplace guidelines and using experience of past solutions
Reading	Interpret standard operating procedures for the flake preparation process
Writing	Complete processing records using digital and/or paper-based formats
Numeracy	Read gauges and scales Monitor control points for flake and emulsion temperature (°C), drum speed, flake thickness, moisture and salt levels

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOIL3004 Operate and monitor a flake preparation process	FBPGPS2004 Operate a flake preparation process	Unit title and code updated to better match work task Minor changes to Performance Criteria to clarify intent Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOIL3004 Operate and monitor a flake preparation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated and monitored a flake preparation process to produce at least one batch of pastry fat to meet product specification, including:

applying safe work practices

following food safety procedures

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the fractionation process, including:

a basic understanding of the chemical structure of oil

the effect of fractionation on this structure

basic operating principles of equipment, including:

main equipment components

status and purpose of guards and lagging

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required for a flake preparation process, and action to take if services are not available

good manufacturing practices (GMP) relevant to work task

the flow of the fractionation process and the effect of outputs on downstream processes

quality characteristics to be achieved by the fractionation process

quality requirements of oil for fractionation, and effect of variation on fractionation process performance

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

methods used to monitor the fractionation process, including inspecting, measuring and testing

inspection or test points (control points) in the fractionation process and the related procedures and recording requirements

contamination and food safety risks associated with the fractionation process, and related control measures

common causes of variation, and corrective action required

health and safety hazards and controls, including the purpose and limitations of protective clothing and equipment relevant to the work process

safe handling and manual handling procedures

requirements of different shutdowns as appropriate to the fractionation process and workplace production requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the fractionation process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

routine maintenance procedures for drum and flaking equipment

cleaning procedures for drum and flaking equipment

product traceability procedures.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

an oil processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

oil and water phase preparation equipment and services

drum and flaking equipment

oil and ingredients

sampling schedules and test procedures and equipment

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch details, control points and processing parameters

documentation and recording requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOIL3005 Operate and monitor a complecting process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to operate, monitor, adjust and shut down a complector used to refine oil products that are most often used to make pastries.

This unit applies to individuals who apply basic operating principles to the operation and monitoring of complecting equipment in an edible oils production environment.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Edible Oils (OIL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the complector and related equipment for operation	1.1 Confirm flake is available to meet product recipe requirements 1.2 Identify safety requirements and wear appropriate personal protective equipment, ensuring correct fit 1.3 Confirm complector has been cleaned and is not locked out 1.4 Fit and adjust machine components and related attachments, including hoses, according to operating requirements 1.5 Acknowledge and load recipe to meet production requirements 1.6 Conduct pre-start checks according to operator instructions
2. Operate and monitor the complector	2.1 Start up and operate equipment according to safe operating procedures 2.2 Ensure equipment and hoses are placed for optimal operations and to ensure safety 2.3 Monitor equipment and services to ensure optimal operations 2.4 Identify and report irregularities in equipment operation, and report any maintenance requirements 2.5 Confirm specifications are met at each stage according to production processing specifications 2.6 Identify, rectify or report out-of-specification product and process outcomes 2.7 Maintain work area according to workplace guidelines 2.8 Test complected samples to ensure product meets specifications 2.9 Enter workplace records in required format
3. Shut down the complector	3.1 Identify appropriate shutdown procedure 3.2 Shut down process safely according to operating procedures 3.3 Identify and report maintenance requirements 3.4 Ensure waste is disposed of in line with environmental guidelines

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Learning	Solve routine problems according to workplace guidelines and using experience of past solutions
Reading	Interpret standard operating procedures for the complecting process
Writing	Complete processing records using digital and/or paper-based formats
Numeracy	Read gauges and scales Monitor control points for time, temperature (°C), crystallisation and percentage (%) fat content

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOIL3005 Operate and monitor a complecting process	FBPGPS2002 Operate a complecting process	Unit title and code updated to better match work task Minor changes to Performance Criteria to clarify intent Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOIL3005 Operate and monitor a complecting process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated and monitored a complecting process to produce at least one batch of pastry fat to meet refined product specifications, including:

applying safe work practices

following food safety procedures

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

principles of preparing pastry margarine using a complector, including:

a basic understanding of crystallisation

the relationship between stages of crystal formation, work input and temperature

the purpose and requirements of a holding stage

basic operating principles of equipment, including:

main equipment components

status and purpose of guards and lagging

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required for a complecting process, and action to take if services are not available

good manufacturing practices (GMP) relevant to work task

the flow of this process and the effect of outputs on downstream processes

quality characteristics to be achieved by the final pastry margarine

variations of quality characteristics according to types of pastry margarine produced

quality requirements of flake used, and effect of variation on process performance

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

methods used to monitor the production process, including inspecting, measuring and testing

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination/cross-contamination and food safety risks associated with the process, and related control measures

common causes of variation, and corrective action required

health and safety hazards and controls relevant to complecting process

requirements of different shutdowns as appropriate to the process and workplace production requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection, and handling procedures related to the process and procedures for containing spills

basic operating principles of process control, where relevant, including the relationship between control panels and systems and the physical equipment

routine process maintenance procedures for complectors

cleaning procedures for complectors

product traceability procedures.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

an oil processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

oil complector and services

flake to be processed

personal protective equipment

sampling schedules and test procedures and equipment

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch details

specifications, control points and processing parameters

documentation and recording requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOIL3006 Operate and monitor a soap splitting process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to operate, monitor, adjust and shut down a soap splitting process. It covers the splitting of soap stock into an acid oil stream and an acid water stream. This may also be referred to as an acid oil process.

This unit applies to individuals who apply basic operating principles to the operation and monitoring of a soap splitting process in an edible oils production environment.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Edible Oils (OIL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the soap splitting and related equipment for operation	1.1 Confirm soap stock is available to meet product recipe requirements 1.2 Identify safety requirements and wear appropriate personal protective clothing and equipment, ensuring correct fit 1.3 Confirm equipment has been cleaned and is not locked out 1.4 Fit and adjust machine components and related attachments according to operating requirements 1.5 Acknowledge and load recipe to meet production requirements 1.6 Conduct pre-start checks according to operator instructions
2. Operate and monitor equipment	2.1 Start up and operate the soap-splitting process according to safe operating procedures 2.2 Ensure equipment and hoses are placed for optimal operations and to ensure safety 2.3 Monitor equipment and services to ensure optimal operations 2.4 Identify and report irregularities in equipment operation, and report any maintenance requirements 2.5 Confirm specifications are met at each stage according to production processing specifications 2.6 Identify, rectify or report out-of-specification product and process outcomes according to workplace procedures 2.7 Maintain work area according to workplace guidelines 2.8 Test finished samples to ensure product meets specifications 2.9 Enter workplace records in required format
3. Shut down the soap splitting process	3.1 Identify appropriate shutdown procedure 3.2 Shut down the process safely according to operating procedures 3.3 Identify and report maintenance requirements according to workplace requirements 3.4 Ensure waste is disposed of in line with environmental requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Learning	Solve routine problems according to workplace guidelines and using experience of past solutions
Reading	Interpret standard operating procedures for the soap splitting process
Writing	Complete processing records using digital and/or paper-based formats
Numeracy	Monitor control points for pH and temperature of reactors and acid water Read gauges and scales Inspect and monitor tank levels

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOIL3006 Operate and monitor a soap splitting process	FBPGPS2009 Operate a soap splitting process	Unit title and code updated to better match work task Minor changes to Performance Criteria to clarify intent Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOIL3006 Operate and monitor a soap splitting process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated and monitored a soap splitting process to split at least one batch of soap stock into an acid oil stream and an acid water stream, to meet product specifications, including:

applying safe work practices

following food safety procedures

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of soap splitting, including an understanding of the process used to split soap stock and the end uses of each stream

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required for a soap splitting process, and action to take if services are not available

good manufacturing practices (GMP) relevant to work task

the flow of this process and the effect of outputs on downstream processes, including:

the impact of acid water pH on the performance of the effluent plant

impact of allowing 'fatty' acid water to flow downstream

requirements of acid oil and acid water streams to be achieved

the effect of variation in soap stock on the soap splitting process

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

methods used to monitor the production process, including the purpose and methods used to conduct relevant tests (including pH, moisture and free fatty acids tests)

contamination/cross-contamination and food safety risks associated with the process, and related control measures

common causes of variation, and corrective action required

health and safety hazards and controls, including hazards associated with handling hazardous substances

safe handling and manual handling procedures

requirements of different shutdowns as appropriate to the process and workplace production requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste or rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

routine maintenance procedures for soap splitting equipment

cleaning procedures for soap splitting equipment

product traceability procedures.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

an oil processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

soap splitting equipment and services

materials to be processed

personal protective clothing and equipment

sampling schedules and test procedures and equipment

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch details, control points and processing parameters

documentation and recording requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOIL3007 Operate and monitor an interesterification process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down an interesterification process to rearrange the chemical composition of oil molecules to create an oil more suitable for deep frying or making margarine with good taste and low saturated fat.

This unit applies to individuals who apply basic operating principles to the operation and monitoring of an interesterification process in an edible oils production environment. Processes may be batch or continuous, and apply to single or multiple product types.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Edible Oils (OIL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the interesterification equipment and process for operation	1.1 Ensure oil stock and catalyst are available to meet product recipe requirements 1.2 Identify safety requirements and wear appropriate personal protective clothing and equipment, ensuring correct fit 1.3 Confirm equipment is clean and not locked out 1.4 Acknowledge and load recipe to meet production requirements 1.5 Conduct pre-start checks according to operator instructions
2. Operate and monitor equipment	2.1 Start up and operate the interesterification process according to safe operating procedures 2.2 Monitor equipment to ensure optimal operations 2.3 Identify and report variation in equipment operation, and report any maintenance requirements 2.4 Confirm specifications are met at each stage according to production processing specifications 2.5 Identify, rectify or report out-of-specification product and process outcomes according to workplace procedures 2.6 Maintain work area according to workplace guidelines 2.7 Test finished samples to ensure product meets specifications 2.8 Enter workplace records in required format
3. Shut down the interesterification process	3.1 Identify appropriate shutdown procedure 3.2 Shut down the process according to operating procedures 3.3 Identify and report maintenance requirements 3.4 Ensure waste is disposed of in line with environmental requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Learning	Solve routine problems according to workplace guidelines and using experience of past solutions
Reading	Interpret standard operating procedures for the interesterification process requirements
Writing	Complete processing records using digital and/or paper-based formats
Numeracy	Read and interpret gauges and scales

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOIL3007 Operate and monitor an interesterification process	FBPGPS2007 Operate an interesterification process	Unit title and code updated to better match work task Minor changes to Performance Criteria to clarify intent Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOIL3007 Operate and monitor an interesterification process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated an interesterification process to rearrange the chemical composition of at least one batch of oil, to meet product specifications, including:

applying safe work procedures

following food safety procedures

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the interesterification process, including a basic understanding of the chemical structure of oil and the effect of interesterification on this structure

basic operating principles of equipment, including:

main equipment components

status and purpose of guards and lagging

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

good manufacturing practices (GMP) relevant to work task

the flow of the interesterification process and the effect of outputs on downstream edible fats and oils processes

quality characteristics to be achieved by the interesterification process

quality requirements of materials, and effect of variation on interesterification process performance

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

methods used to monitor the interesterification process, including inspecting, measuring and testing

inspection or test points (control points) in the interesterification process and the related procedures and recording requirements

contamination/cross-contamination and food safety risks associated with the interesterification process, and related control measures

common causes of variation, and corrective action required

health and safety hazards and controls relevant to interesterification process

requirements of different shutdowns as appropriate to the interesterification process and workplace production requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the interesterification process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

sampling and testing associated with the interesterification process monitoring and control

routine maintenance procedures for interesterification equipment

cleaning procedures for interesterification equipment

product traceability procedures.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

an oil processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

interesterification equipment and services

deodorised oil required for interesterification and related catalyst

sampling schedules, and test procedures and equipment

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch details, control points and processing parameters

documentation and recording requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOIL3008 Operate and monitor a hydrogenation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a hydrogenation process to improve the hardness, viscosity, flavour and shelf-life of oils.

This unit applies to individuals who apply basic operating principles to the operation and monitoring of a hydrogenation process in an edible oils production environment. Processes may be batch or continuous, and apply to single or multiple product types.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Edible Oils (OIL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the hydrogenation and related equipment for operation	1.1 Ensure oil stock and emulsion are available to meet product recipe requirements 1.2 Identify safety requirements and wear appropriate personal protective equipment, ensuring correct fit 1.3 Confirm services are available, and equipment is cleaned and not locked out 1.4 Acknowledge and load recipe to meet production requirements 1.5 Conduct pre-start checks according to operator instructions
2. Operate and monitor equipment	2.1 Start up and operate the hydrogenation process according to safe operating procedures 2.2 Ensure equipment and hoses are placed for optimal operations and to ensure safety 2.3 Monitor equipment and services to ensure optimal operations 2.4 Identify and report irregularities in equipment operation, and report any maintenance requirements 2.5 Confirm specifications are met at each stage according to production specifications 2.6 Identify, rectify or report out-of-specification product or process outcomes according to workplace procedures 2.7 Maintain work area according to workplace guidelines 2.8 Test hydrogenised oil samples to ensure product meets specifications 2.9 Record processing information in required format in line with workplace requirements
3. Shut down the hydrogenation process	3.1 Identify appropriate shutdown procedure 3.2 Shut down process safely according to operating procedures 3.3 Identify and report maintenance requirements according to workplace requirements 3.4 Ensure waste is disposed of in line with environmental requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Learning	Solve routine problems according to workplace guidelines and using experience of past solutions
Reading	Interpret standard operating procedures for the hydrogenation process
Writing	Complete records according to workplace guidelines using digital and/or paper-based format
Numeracy	Read sample graphs and process gauges Monitor control points for oil temperature, vacuum pressure, flow rates and hydrogenation quantity and agitation

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOIL3008 Operate and monitor a hydrogenation process	FBPGPS2006 Operate a hydrogenation process	Unit title and code updated to better match work task Minor changes to Performance Criteria to clarify intent Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOIL3008 Operate and monitor a hydrogenation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated and monitored a hydrogenation process to improve the hardness, viscosity, flavour and shelf-life of at least one batch of oil to meet specifications, including:

applying safe work practices

following food safety procedures

making adjustments to the operating parameters to ensure quality outcomes

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the hydrogenation process, including a basic understanding of the chemical structure of oil and the effect of hydrogenation on this structure

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required for a hydrogenation process, and action to take if services are not available

good manufacturing practices (GMP) relevant to work task

the flow of the hydrogenation process and the effect of outputs on downstream edible oils and fats processes

quality characteristics to be achieved by the hydrogenation process

quality requirements of oil, catalyst and filter aid as used, and effect of variation on hydrogenation process performance

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

methods used to monitor the hydrogenation process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the hydrogenation process, and related procedures and recording requirements

contamination/cross-contamination and food safety risks associated with the hydrogenation process, and related control measures

common causes of variation, and corrective action required

health and safety hazards and controls, including an understanding of the hazards associated with the use of hydrogen

requirements of different shutdowns as appropriate to the hydrogenation process and workplace production requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the hydrogenation process, including waste/rework collection and handling procedures

routine maintenance procedures for hydrogenation equipment

cleaning and tank clearing procedures for hydrogenation equipment

product traceability procedures.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

an oil processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

hydrogenation equipment and related services

personal protective equipment

oil, catalyst and filter aid as required for the hydrogenation process

sampling schedules, test procedures and equipment

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch specifications, control points and processing parameters

documentation and recording requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOIL3009 Clean and mill olives

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to operate and monitor de-leafing, washing and hammer milling equipment to crush olives, ready for further processing, including the production of olive oil

This unit applies to individuals who work in an olive oil processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a hammer mill and associated olive cleaning equipment.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Edible Oils (OIL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Confirm olives are available to meet production requirements 1.2 Confirm standards for cleaning and milling 1.3 Evaluate olive condition and confirm olive washing and de-leafing requirements 1.4 Weigh olives and record details on production run sheet 1.5 Confirm de-leafing, washing and milling equipment is clean according to health, safety and food safety requirements 1.6 Wear appropriate personal protective clothing and ensure correct fit 1.7 Carry out pre-start checks according to safe operating procedures
2. Prepare and operate washing and de-leafing equipment	2.1 Check wash water is clean (potable) and supply is ready for operation 2.2 Enter processing and operating parameters to meet washing and de-leafing requirements 2.3 Load olives into hopper in preparation for cleaning 2.4 Start, operate and monitor olive cleaning process 2.5 Keep work area clean of blown leaves to avoid hazards
3. Operate and monitor milling	3.1 Inspect condition of the mill hammers to ensure they are fit for purpose 3.2 Conduct start-up checks of hammer mill according to safe operation procedures 3.3 Enter processing parameters, including setting grid size to achieve optimal outcomes 3.4 Start, operate and monitor hammer milling process according to workplace procedures 3.5 Add citrus to olive feed for agrumato method oils, or fresh herbs and spices for other co-processed olive oil products 3.6 Inspect olive paste to ensure specifications are met 3.7 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.8 Shut down process according to safe work procedures 3.9 Maintain records of washing and milling according to workplace procedures
4. Conduct housekeeping and identify maintenance requirements	4.1 Follow and apply workplace housekeeping and environmental procedures 4.2 Identify and report any maintenance requirements according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to work task Interpret production requirements
Writing	Record processing data for batch using digital and/or paper-based formats
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of raw materials to the mill, and crushed product from the mill Recognise capacity of storage tanks (L, hL), weights of raw product (kg, T) and energy consumption units (amps) Set grid size for crushing

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOIL3009 Clean and mill olives	Not applicable	The unit has been created to address a skill or task required by industry that is not covered by an existing unit	Newly created

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOIL3009 Clean and mill olives

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated and monitored a hammer mill and associated cleaning equipment to de-leaf and clean, and to crush at least one batch of olives to specification, including:

applying safe work procedures

following food safety procedures

taking corrective action in response to typical faults and inconsistencies in washing and crushing.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the process, including stages and changes that occur during de-leafing, washing and milling

Australian Standard for Olive Oils and Olive-Pomace Oils (AS 5264-2011)

Australian Olive Industry Code of Practice

basic operating principles of equipment for the de-leafing, washing equipment and hammer mill, including:

safety hazards associated with washing and milling equipment

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required for de-leafing, washing and milling equipment used in the workplace

the flow of the de-leafing, washing and milling process and the effect of product output on downstream processes

methods to evaluate and determine olive condition prior to crushing

circumstances where olives may not require washing

quality characteristics and uses of crushed olives

agrumato method and other co-processed oils and their characteristics

methods used to monitor the washing and milling of olives, including inspecting, measuring and testing in-feed and out-feed solids, and other tests as required by the process

good manufacturing practices (GMP) relevant to work task

inspection or test points (control points) in the process and the related procedures and recording requirements, including use of refractometers

health and safety hazards and controls, including limitations of hearing and protective clothing and equipment relevant to the work process

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment, and early warning signs of potential problems

contamination/cross-contamination, spoilage and other food safety risks associated with milling olives, and related control measures

common microbiological, physical, chemical and allergen hazards related to milling olives, including the types of hazards likely to occur, the conditions under which they occur, possible consequences, and control methods to prevent occurrence

standard microbiological techniques to identify food poisoning and spoilage organisms

the importance of plant hygiene and how it can affect the finished product

microbiological toxins and aflatoxins

requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities required for operating the washing and milling process

cleaning and sanitisation procedures required for operating the washing and milling equipment

environmental issues and controls relevant to the operation of the washing and milling process, including handling and safe disposal of waste

recording procedures to ensure traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

an oil processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

washing and milling equipment and related services

olives to be crushed

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule and batch specifications, control points and processing parameters

recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOIL3010 Operate and monitor a malaxer

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, monitor, adjust and shut down a malaxer, used to process crushed olives and release oil from olive paste.

This unit applies to individuals who work in an olive oil processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a malaxer and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with state/territory food safety and work health and safety regulations and legislation that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Edible Oils (OIL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Confirm olive mill paste is available to meet production requirements 1.2 Wear appropriate personal protective clothing, and ensure correct fit according to health, safety and food safety requirements 1.3 Identify and confirm equipment is clean and not locked out
2. Prepare the malaxer for operation	2.1 Fit machine components and related attachments, and adjust to meet operating requirements 2.2 Enter processing or operating parameters to meet production requirements 2.3 Perform pre-start checks according to operator instructions 2.4 Ensure malaxer is at appropriate temperature prior to adding paste
3. Operate and monitor equipment	3.1 Deliver olive paste to malaxer in required quantities to meet recipe specifications 3.2 Start, operate and monitor process to ensure optimal operations 3.3 Monitor temperature of agitation process to ensure it is kept within 25–30°C, and paste consistency meets specifications 3.4 Keep malaxation times within 75 minutes to allow for a steady kneading of paste and a slow release of the oil 3.5 Add water, talc and/or approved enzymes as required to assist malaxing process 3.6 Identify, adjust and report out-of-specification equipment and/or issues with emulsified paste according to workplace requirements 3.7 Maintain records of malaxing process according to workplace procedures
4. Shut down the malaxer	4.1 Identify appropriate shutdown procedure 4.2 Shut down process safely according to operating procedures 4.3 Apply workplace cleaning procedures and dispose of waste according to environmental requirements 4.4 Identify and report maintenance requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Learning	Problem-solve issues with process to ensure quality outcomes
Reading	Interpret workplace and standard operating procedures relevant to work task Interpret production requirements
Writing	Record batch processing data using digital and/or paper-based formats
Numeracy	Weigh ingredients (mg, g, kg) Monitor and interpret production and process control indicators and data, including temperature of paste (C) Monitor supply and flow of materials to and from the process Calculate malaxation time: Malaxation time (batch) = (filling time/2) + malaxer full time + (emptying time/2)

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOIL3010 Operate and monitor a malaxer	Not applicable	The unit has been created to address a skill or task required by industry that is not covered by an existing unit	Newly created

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOIL3010 Operate and monitor a malaxer

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated and monitored a malaxer to release oil from at least one batch of crushed olive paste, to meet specifications, including:

applying food safety practices

following safe work procedures

taking corrective action in response to typical faults and inconsistencies in the malaxing process.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of malaxing olive paste

Australian Standard for Olive Oils and Olive-Pomace Oils (AS 5264-2011)

Australian Olive Industry Code of Practice

basic operating principles of mixing/blending equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

awareness of calibration schedules for scales and related weighing/measuring equipment

services required, and action to take if services are not available

ingredient-handling requirements and shelf-life or coding

quality characteristics required of olive paste

the characteristics of pastes made from different types of olives

additives and enzymes that can be added to the agitation process to ensure enough oil is released, including: pectinases, cellulases and hemicellulases; talcum or micro talcum powder (hydrated magnesium silicate); water – these technological coadjuvants should not be detectable in the final product

the effect of temperature on the olive paste, and the need for paste to be kept at 25–30C

the effect of malaxation time on the efficiency of oil separation and oil quality

calculation of malaxation time

inspection or test points (control points) in the process and the related procedures and recording requirements, including times/temperatures and agitator speeds

contamination/cross-contamination and food safety risks associated with the process, and related control measures, including cross-contamination risks and associated cleaning requirements

operating requirements and parameters, and corrective action required when operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment, and early warning signs of potential problems

common causes of variation, and corrective action required

health and safety hazards and controls relevant to the mixing and blending process

requirements of different shutdowns as appropriate to the blending or mixing process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities relevant to the mixing and blending process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the malaxing process, including waste or rework collection and handling procedures related to the process

basic operating principles of process control, where relevant, including the relationship between control panels and systems and the physical equipment

cleaning and sanitisation procedures for mixing or blending equipment

recording procedures to ensure traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

an olive oil processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

malaxer process equipment and related services

personal protective clothing and equipment

crushed olives

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

batch/recipe instructions

information on equipment capacity and operating parameters

recording requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOIL3011 Operate and monitor an olive oil separation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down an olive oil separation process.

This unit applies to individuals who work in an olive oil processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a separator and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Edible Oils (OIL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Confirm malaxed paste is available to meet product specification 1.2 Confirm separator and associated equipment is clean and ready for operation according to health, safety and food safety requirements 1.3 Wear appropriate personal protective clothing and ensure correct fit
2. Prepare the separation process for operation	2.1 Fit machine components and related attachments and adjust to meet operating requirements 2.2 Enter processing and operating parameters as required to meet safety and production requirements 2.3 Carry out pre-start checks according to workplace health and safety and operating requirements 2.4 Check decanter plates are in the appropriate position 2.5 Pump paste into the decanter ready for separation
3. Operate and monitor equipment	3.1 Start, operate and monitor equipment to ensure optimal performance 3.2 Adjust decanter speed and monitor oil losses in the pomace 3.3 Inject small amount of water into centrifuge to reduce the chances of losing oil in the waste 3.4 Monitor presence of fine solid particles coming with oil that may compromise the separator's cleaning performance 3.5 Monitor performance of vertical centrifuge to confirm separation 3.6 Adjust amount of water added to separator in order to minimise stripping of polar compounds from the oil 3.7 Adjust separator's automatic or manual discharge cycles to ensure a reasonable oil cleaning performance 3.8 Taste and smell oil as it leaves the separator to detect any impurities 3.9 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.10 Discard any tainted or impure olive oil according to environmental guidelines 3.11 Complete batch processing records according to workplace requirements
4. Shut down the separation process	4.1 Identify appropriate shutdown procedure 4.2 Shut down process according to workplace health and safety and operating requirements 4.3 Apply workplace cleaning procedures and dispose of any waste according to environmental requirements 4.4 Identify and report maintenance requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Learning	Problem-solve issues with process to ensure quality outcomes
Reading	Interpret workplace and standard operating procedures relevant to work task Interpret production requirements
Writing	Record processing data using digital and/or paper-based formats
Numeracy	Measure ingredients (kg, T, L, hL) Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process Calculate percentages to determine water injection requirements (%)

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOIL3011 Operate and monitor an olive oil separation process	Not applicable	The unit has been created to address a skill or task required by industry that is not covered by an existing unit	Newly created

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOIL3011 Operate and monitor an olive oil separation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated and monitored separation equipment to process at least one batch of olive oil to specification, including:

applying safe work procedures

following food safety procedures

taking corrective action in response to typical faults and inconsistencies in separated product.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the separation process, including stages and changes that occur during the separation process

Australian Standard for Olive Oils and Olive-Pomace Oils (AS 5264-2011)

Australian Olive Industry Code of Practice

organoleptic properties of different types of olive oil, including extra virgin olive oil (EVOO)

basic operating principles of equipment for the separation process, including:

safety hazards associated with separation equipment and the implications of interchanging parts/incorrect bowl balance

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required for operation of separation equipment used in the workplace

the flow of the separation process and the effect of product output on downstream processes

impact of in-feed quality and concentration levels on the separation process

quality characteristics and uses of separation process outputs

characteristics of two and three phase separators and water usage, and where a water injection is required to reduce the chances of losing oil in the waste

methods used to monitor the separation process, including inspecting, measuring and testing in-feed and out-feed solids, and other tests as required by the process

good manufacturing practices (GMP) relevant to work task

inspection or test points (control points) in the separation process and the related procedures and recording requirements, including use of refractometers, Baume tests and spin tests to measure solids)

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment, and early warning signs of potential problems

common causes of variation, and corrective action required, including how variation in temperature and solids affects the process

contamination/cross-contamination, spoilage and other food safety risks associated with separating olive oil, and related control measures

health and safety hazards and controls, including limitations of hearing and protective clothing and equipment relevant to the work process

requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities required for operating the separation process

cleaning and sanitisation procedures required for separation equipment, hoses, fittings and storage containers

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the operation of the separation process, including handling of effluent

basic operating principles of process control where relevant, including the relationship between control panels and systems and the physical equipment

recording procedures to ensure traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

an oil processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

separation equipment and related services

malaxed product for separating

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

batch specifications, control points and processing parameters

recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOIL3012 Operate and monitor storage of virgin olive oil

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, monitor and maintain the storage of virgin olive oil to maintain product integrity.

This unit applies to individuals who work in an olive oil processing environment. It typically applies to the production worker responsible for operating and monitoring of a holding and storage process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Edible Oils (OIL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in storage area	1.1 Inspect olive oil in receival tanks to ensure sediment has settled and water has been purged 1.2 Confirm storage containers or tanks are clean and of a suitable grade to store oil safely and to maintain quality, according to industry standards 1.3 Wear appropriate personal protective clothing and ensure correct fit 1.4 Rack-off purged oil into clean storage tanks, filtering where required 1.5 Seal storage tanks to avoid oxidation 1.6 Ensure the storage space is clean, according to workplace standards
2. Operate and monitor storage	2.1 Move containers of virgin olive oil to storage area using manual handling aids 2.2 Check temperature of olive oil to ensure it is less than 20C 2.3 Monitor the storage environment and equipment to ensure conditions remain ideal for product 2.4 Identify, adjust and report out-of-specification equipment, product or process outcomes according to workplace requirements 2.5 Follow and apply workplace housekeeping procedures and environmental requirements 2.6 Maintain workplace records according to workplace requirements
3. Monitor stored product	3.1 Monitor the virgin olive oil to confirm that storage conditions maintain the quality of oil 3.2 Take samples and test product to ensure specifications are met 3.3 Maintain batch records of product, according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to work task Interpret storage requirements
Writing	Record storage and product information using digital and/or paper-based format
Numeracy	Monitor and interpret storage control indicators including time, temperature, volume (L, hL) Interpret test results, including free fatty acid (FFA) (% m/m), oil oxidation, peroxide value (PV) (meq O2/kg oil)

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOIL3012 Operate and monitor storage of virgin olive oil	Not applicable	The unit has been created to address a skill or task required by industry that is not covered by an existing unit	Newly created

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOIL3012 Operate and monitor storage of virgin olive oil

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated and monitored the storage of at least one batch of virgin olive oil, including:

applying safe work procedures

following food safety procedures

monitoring and adjusting the storage environment and equipment to achieve required outcomes

taking corrective action in response to typical changes in the storage environment.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

Australian Standard for Olive Oils and Olive-Pomace Oils (AS 5264-2011)

Australian Olive Industry Code of Practice

the flow of the holding and storage process and the effect of product output on downstream processes

contamination/cross-contamination and food safety risks associated with the holding and storage process, and related control measures

time required for oil to settle

settling of olive oil, including the processes of purging, racking-off and filtration

when filtration is required

ideal storage conditions for virgin olive oil, including temperature, container properties, length of time product is stored

organoleptic properties of different types of olive oil

factors that accelerate the breakdown of virgin olive oil, including:

exposure to air (oxidation)

heat

light (and using transparent containers)

contact with sediments and water (hydrolysis)

delayed processing of harvested fruit (causing fermentation)

processing damaged (high FFA) fruit (diseased, mummified, split, over-ripe, frosted), which will result in defective oils

variety and style (oxidative stability)

time

types of containers used to store bulk olive oil, and their characteristics

techniques used to monitor the holding and storage process, including inspecting, measuring and testing by the process

characteristics of different types of olive oil (extra virgin, virgin, refined, light, pomace)

sampling methods

typical tests undertaken to determine the quality of olive oil, including tests to detect alteration and refining processes, including soft deodorisation

parameters that identify olive oil as fresh, well processed and stored appropriately, including:

free fatty acids (FFAs) in the vicinity of ≤0.4

peroxide value (PV) in the vicinity of ≤12

K232 values under 2.00 and K268 values under 0.18

pyropheophytin a (PPP) <1 % of PPPs (which will increase 6–8 % per year, under ideal storage conditions)

around 90% of 1,2-diacylglycerols (DAG) (which will decrease 20–25 % per year, under ideal storage conditions)

common olive oil defects and how each is caused:

fusty

musty

winey (vinegary)

muddy (sediment)

rancid

methods for maintaining oil temperature during storage or distribution

health and safety hazards and controls, including the limitations of protective clothing and equipment relevant to the work process

environmental issues and controls relevant to the process, including disposal of waste water and defect products

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitisation procedures required for the storage containers, storage area and equipment

recording requirements to ensure traceability and biosecurity of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food storage workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing

holding and storage equipment and related services

olive oil for storage/containers

sampling and testing equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

product specifications, control points and processing parameters

information on equipment capacity and operating parameters

sampling schedules and test procedures production

recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR1011 Operate automated washing equipment

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to prepare, load and operate automated washing equipment.

This unit applies to individuals who work under direct supervision.

All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare washing equipment for operation	1.1 Read or listen to work instructions from supervisor and ask for clarification where necessary 1.2 Identify health and safety hazards and food safety hazards, and inform supervisor 1.3 Use appropriate personal protective equipment according to workplace procedures 1.4 Identify and load items to be washed according to job specifications 1.5 Confirm equipment and services are ready for use 1.6 Select wash cycle settings to meet safety and wash requirements
2. Operate and monitor the equipment	2.1 Conduct pre-start checks according to workplace procedures 2.2 Measure and load cleaning agent into dispenser 2.3 Operate equipment and monitor to identify variation in operating conditions 2.4 Report any variation in equipment operation to supervisor 2.5 Shut equipment down safely according to workplace procedures 2.6 Unload washed items, and position in required location 2.7 Keep work area clean and tidy according to health, safety, environmental and food safety procedures 2.8 Clean equipment and complete records, as required by workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Learning	Recognise and seek guidance to correct simple problems
Reading	Follow simple work instructions, including detergent dosages Follow control panel prompts
Writing	Keep track of work activities using workplace format
Oral communication	Ask simple questions and listen carefully to clarify understanding or seek further information
Numeracy	Measure correct amounts of cleaning agents

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR1011 Operate automated washing equipment	FBPOPR1002 Operate automated washing equipment	Application of unit clarified Minor changes to Performance Criteria Foundation Skills refined Performance Evidence clarified Minor changes to Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR1011 Operate automated washing equipment

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated automated washing equipment to clean at least two loads of items to be cleaned to specification, including:

applying food safety procedures to work practices

following safe work procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose, functions and basic operation of equipment

operating cycles and application to washing requirements

required output and quality of cleaning/sanitising to be met by the washing process

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment, and early warning signs of potential problems

common causes of faults or unacceptable performance of the container washing process, and related troubleshooting procedures within level of responsibility

health and safety hazards and controls

common food safety risks in the work area and how they can be controlled

shutdown and cleaning procedures, including isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting problems

environmental issues and controls relevant to equipment operation, including waste collection and handling procedures related to the container washing process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

recording procedures and responsibilities

cleaning and sanitisation requirements.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

automated washing equipment, services and accessories

items to be washed

personal protective equipment

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices

washing schedules and specifications

relationships:

supervisor.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR1012 Prepare basic mixes

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to combine ingredients and additives in the correct quantities and to operate mixing and blending equipment to prepare basic mixes.

This unit applies to individuals who work under direct supervision. It has application in a variety of food processing operations, involving basic mixes made using pre-mix ingredients, where the knowledge of ingredient sequencing and ingredient characteristics is minimal.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for mixing or blending	1.1 Read or listen to work instructions from supervisor, and ask for clarification where necessary 1.2 Identify health and safety hazards and food safety hazards, and inform supervisor 1.3 Use appropriate personal protective equipment as required 1.4 Check that materials are available to meet production requirements 1.5 Identify and measure required ingredients according to workplace procedures 1.6 Enter processing or operating parameters for mixing or blending to meet safety and production requirements 1.7 Check equipment performance and adjust according to operating requirements 1.8 Perform pre-start checks according to operator instructions
2. Operate and monitor the mixing or blending process	2.1 Add ingredients to the mixer in the required quantities to meet recipe specifications 2.2 Start the mixing and blending process according to safe operating procedures 2.3 Monitor equipment to identify variation in operating conditions, and report issues to supervisor 2.4 Monitor the mixing process to confirm that specifications are met 2.5 Identify and report or adjust out-of-specification product and process outcomes 2.6 Maintain a clean and tidy work area according to workplace procedures
3. Shut down the mixing or blending process	3.1 Identify and apply the shutdown procedure safely according to operating procedures 3.2 Identify and report maintenance requirements 3.3 Clean equipment and work area to meet workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret work instructions Interact with process control screens Interpret simple workplace forms and records (digital and/or paper-based) Read best before dates
Writing	Complete simple workplace records and checklists
Oral communication	Follow simple, clear instructions Ask questions to clarify understanding
Numeracy	Measure ingredients by weight (g, kg) and/or volume (ml, L) according to product specification Correctly sequence the addition of ingredients to mix

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR1012 Prepare basic mixes	FBPOPR1004 Prepare basic mixes	Application of unit clarified Minor changes to Performance Criteria Foundation Skills refined Performance Evidence and Knowledge Evidence clarified Minor changes to Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR1012 Prepare basic mixes

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has prepared a basic mix for at least one batch of products, to specification, including:

applying food safety procedures to work practices

following safe work procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

basic functions and operating principles of equipment used

services required and action to take if services are not available

the flow of the mixing process and the effect of mix preparation on downstream processes

ingredient shelf-life and handling requirements

quality characteristics required of ingredients used

required attributes of the mixed/blended output

the effect of the mixing or blending parameters

common contamination and cross-contamination risks involved with the process and ingredients used

food safety risks associated with the process, and related control measures, including product compatibility and associated cleaning requirements

operating requirements and parameters, and corrective action required, where operation is outside specified operating parameters

procedures and responsibility for reporting production and performance information

health and safety hazards and controls

shutdown and cleaning procedures, including isolation, lock-out and tag-out procedures and responsibilities

environmental issues and controls, including waste/rework collection and handling procedures related to the process

cleaning and sanitisation procedures for mixing/blending equipment.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

mixing or blending process equipment and services

ingredients and additives required for the mixing/blending process

cleaning materials and equipment as required

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

production schedule/batch/recipe instructions

relationships:

supervisor.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR1013 Operate basic equipment

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to operate basic equipment that requires limited application of equipment and process knowledge, and limited equipment adjustment.

This unit applies to individuals who work under direct supervision. The unit has generic application in a wide range of situations and should be contextualised for equipment not covered by any other specific unit.

All work must be carried out to comply with workplace procedures according to state/territory health and safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Follow workplace procedures to operate equipment	1.1 Read or listen to work instructions from supervisor, and ask for clarification where necessary 1.2 Identify health and safety hazards and inform supervisor 1.3 Use appropriate personal protective equipment and clothing to suit work task 1.4 Check equipment to confirm it is ready and safe to operate according to workplace procedures, including safety requirements 1.5 Conduct pre-start checks according to operator instructions 1.6 Start and operate equipment to achieve required outcome according to safe operating procedures
2. Monitor and shut down equipment	2.1 Operate equipment, and monitor to identify variation in operating conditions 2.2 Adjust to correct routine variation in equipment operation 2.3 Report significant variations in equipment operation to supervisor 2.4 Shut down equipment safely according to operating procedures 2.5 Maintain a clean and tidy work area according to health, safety, environmental and food safety requirements 2.6 Clean equipment and complete records, as required by workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Learning	Recognise and seek guidance to correct simple problems
Reading	Follow simple work instructions Follow control screen or panel prompts
Writing	Update equipment log book
Oral communication	Ask simple questions to clarify understanding of instructions or information
Numeracy	Measure consumables

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR1013 Operate basic equipment	FBPOPR1005 Operate basic equipment	Application of unit clarified Minor changes to Performance Criteria Foundation Skills refined Performance Evidence clarified Minor changes to Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR1013 Operate basic equipment

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated at least one item of basic equipment to achieve a work outcome to specification, including:

following safe work procedures

addressing routine operation issues.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

basic operating principles of equipment used, such as main equipment components, status and purpose of guards, emergency stop, isolation and lock-out controls, and equipment operating capacities and applications

services required, and action to take if services are not available

quality requirements of materials/consumables used, and the effect of variation on outputs

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment, and early warning signs of potential problems

contamination/food safety risks associated with equipment operation, and related control measures

common causes of variation, and corrective action required

health and safety hazards and controls

shutdown and cleaning procedures, including isolation, lock-out and tag-out procedures and responsibilities

environmental issues and controls relevant to equipment operation, including waste collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

recording procedures and responsibilities relevant to operating basic equipment.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment and clothing

equipment to be operated, and relevant materials, consumables and services

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices

relationships:

supervisor.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR1014 Monitor process operation

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to monitor the operation of equipment used in a production process.

This unit applies to individuals who work in a food production environment under direct supervision.

All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Monitor equipment operation	1.1 Read or listen to work instructions from supervisor and ask for clarification where necessary 1.2 Identify health and safety hazards and food safety hazards, and inform supervisor 1.3 Use appropriate personal protective equipment and clothing to suit work task 1.4 Inspect and monitor equipment to confirm safety and operating condition 1.5 Maintain materials and consumable levels as required 1.6 Maintain workplace records according to workplace procedures 1.7 Maintain a clean and tidy work area according to workplace requirements
2. Identify and respond to non-conformance	2.1 Monitor the process to confirm performance is maintained within specification 2.2 Identify and report out-of-specification product, process and equipment performance

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Learning	Recognise and seek guidance to correct simple problems
Reading	Follow simple work instructions Follow control screen or panel prompts
Writing	Update equipment log book
Oral communication	Ask simple questions to clarify understanding of instructions or information
Numeracy	Measure consumables Anticipate when consumables need to be replenished

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR1014 Monitor process operation	FBPOPR1006 Monitor process operation	Application of unit clarified Minor changes to Performance Criteria Foundation Skills refined Performance Evidence and Knowledge Evidence clarified Minor changes to Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR1014 Monitor process operation

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has monitored the operation of equipment used in a production process to complete at least one batch or production run, including:

applying food safety procedures to work practices

following safe work procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of equipment used in production process

required output and quality requirements to be met by the production process

basic operating principles of equipment used, such as main equipment components, status and purpose of guards and emergency stop, isolation and lock-out controls, and, where required, the operating features of the control panel and the relationship between control panel functions and the physical equipment

common causes of faults or unacceptable performance, and action required within level of responsibility

health and safety hazards and controls associated with process operations

food safety risks associated with process operation, and related control measures

common contamination and cross-contamination risks associated with the process

procedures and responsibility for reporting problems arising from monitoring process operations

recording system and responsibilities for completing records.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

processing equipment and related services

materials and consumables as required

personal protective clothing and equipment

specifications:

work procedures, including advice on safe work practice

production schedules and specifications

relationships:

supervisor.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR1015 Participate effectively in a workplace environment

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to participate effectively in a workplace environment.

This unit applies to individuals in any work environment who work under direct supervision. This unit serves as an introduction to the responsibilities of the worker, and the products and processes of the company.

All work must be carried out to comply with workplace procedures according to state/territory health and safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Obtain information about the industry	1.1 Access sources of information about the industry and sector 1.2 Collect information to assist effective and safe work performance within the industry 1.3 Identify employment terms and conditions 1.4 Identify career pathways within the industry
2. Follow employment requirements	2.1 Identify industry developments in the workplace context that could be used to improve quality, productivity and conditions 2.2 Confirm that work practices comply with codes of practice and workplace expectations within level of responsibility 2.3 Identify contribution of own work role to organisational outputs 2.4 Ensure that dress and personal requirements comply with workplace standards 2.5 Observe punctuality in work attendance according to workplace procedures 2.6 Meet employer expectations through completion of workplace routines and specific instructions
3. Accept responsibility for quality of own work	3.1 Keep personal work space in a well-organised and safe condition 3.2 Adhere to the workplace code of conduct 3.3 Detect variations in the quality of service or products from required standards, and report as required
4. Plan and conduct own work	4.1 Follow instructions from supervisor and relevant staff 4.2 Apply industry and safe work practices to day-to-day work activities 4.3 Assess work load and prioritise within allocated timeframes 4.4 Check the availability of materials and equipment to ensure they are consistent with work schedules and the requirements of the task 4.5 Communicate clearly, to the appropriate person, the need for assistance to improve performance
5. Promote workplace cooperation	5.1 Undertake responsibilities and duties in a positive manner to promote cooperation and good relationships 5.2 Conduct cooperation with others in a courteous manner, appropriate to culture, special needs and linguistic background, and position in the organisation 5.3 Recognise problems and conflict, and resolve through personal communication where possible, or refer to a supervisor, manager or employer for resolution
6. Contribute to a productive work environment	6.1 Share information relevant to work with co-workers to ensure designated work goals are met 6.2 Share knowledge and skills with co-workers through conversations and meetings 6.3 Recognise and seek contributions of individuals of different gender and social and cultural backgrounds 6.4 Ensure work is consistent with workplace standards relating to antidiscrimination and workplace harassment

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Learning	Recognise and seek guidance to correct simple problems
Reading	Interpret simple work instructions, standard operating procedures and information about the industry
Writing	Update workplace logs
Oral communication	Ask simple questions to clarify understanding of instruction or information Interact effectively with other staff members

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR1015 Participate effectively in a workplace environment	FBPOPR1007 Participate effectively in a workplace environment	Application of unit clarified Minor changes to Performance Criteria Foundation Skills refined Performance Evidence and Knowledge Evidence clarified Minor changes to Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR1015 Participate effectively in a workplace environment

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has participated effectively in at least one workplace environment, including:

identifying and accessing information on conditions of employment and workplace policies and procedures

following safe work practices

communicating effectively with others in the workplace.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace structure and key personnel

rights and responsibilities of employees as defined in employment conditions

enterprise policies and procedures relating to work responsibilities, including areas covered by legislation and related responsibilities

appropriate personal conduct in a work area, including:

minimum clothing and personal hygiene standards when entering and moving around the work environment in order to protect both employees and product safety

behaving appropriately towards others in the work area

basic features of antidiscrimination and workplace harassment

health and safety hazards and controls

industrial representation arrangements

site security arrangements, including responsibility to report when coming on and off site

site layout, including main facilities, such as canteens, parking areas, storage areas, processing and packing areas, and location of emergency exits and assembly areas

the main products/product range produced in the workplace

stages and processes used to manufacture and package products

personal reporting roles and responsibilities.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

site maps

specifications:

advice on work roles and responsibilities

advice on workplace policies, codes of practice, procedures, structure and personnel

advice on conditions of employment and entitlements

relationships:

supervisor.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR1016 Take and record basic measurements

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to use basic measuring equipment and devices, and read and record the results.

This unit applies to individuals who work alongside a supervisor in most situations and exercise limited autonomy. Applications include simple tests that involve automated measuring devices.

All work must be carried out to comply with workplace procedures according to state/territory health and safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify measurement requirements	1.1 Identify the purpose of the measuring task 1.2 Identify measuring requirements, including frequency and accuracy range 1.3 Confirm that measuring equipment is available and fit for purpose
2. Take measurements	2.1 Carry out measuring tasks to requirements and according to safe work practices 2.2 Check measurement results for accuracy 2.3 Identify non-standard or out-of-range results, and report to supervisor 2.4 Record the results of measurements in the required format

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria

Skill	Description
Numeracy	Measure length (mm, cm, m, km), weight (mg, g, kg, tonne), volume (ml, L), time (sec, min, H) and temperature (C) Measure rates per hour (or nominated time) Identify measurements to two decimal points Estimate measurements to check accuracy Read gauges and scales

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR1016 Take and record basic measurements	FBPOPR1008 Take and record basic measurements	Application of unit clarified Minor change to Performance Criteria Foundation Skills refined Performance Evidence and Knowledge Evidence clarified Minor changes to Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR1016 Take and record basic measurements

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has taken and recorded basic measurements for different purposes, including:

estimating and accurately measuring length, weight, volume, flow and time using the correct units

using at least three different items of measuring equipment.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of measuring as applied to work responsibilities, and related measuring equipment and units of measurement, including the required accuracy of the measurement and the capability/accuracy level of equipment used

measuring equipment/device preparation requirements and purpose, including calibration requirements and responsibilities for maintaining accurate measuring equipment/devices

health and safety hazards associated with using the measuring equipment/device, and related safe operating procedures

typical/required range for measurement results

common factors and conditions that could affect the measurement result

procedures to follow where measurements are out of range, such as repeating the measurement one or more times

consequences of measurements that are out of range

responsibilities to report measurement information.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

measuring equipment/devices

materials/items to be measured

recording and reporting system

specifications:

safe work procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR1017 Follow work procedures to maintain quality

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to follow basic quality assurance practices related to monitoring quality where work involves routine manual processes or operation of simple automated equipment.

This unit applies to individuals who work under direct supervision. It typically targets the production worker responsible for following quality procedures for limited operations.

All work must be carried out to comply with workplace procedures according to state/territory health and safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Monitor quality of work outcome	1.1 Identify quality requirements for work task 1.2 Inspect production input to confirm capability to meet quality requirements 1.3 Follow work procedures to ensure quality outcomes
2. Identify and report unacceptable inputs and outputs	2.1 Check work area, materials, processes and product routinely to ensure compliance with quality requirements 2.2 Identify unacceptable quality, and take corrective action within the level of responsibility to maintain quality standards 2.3 Report any variation in quality according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Learning	Recognise and seek guidance to correct simple problems
Reading	Interpret simple work instructions and workplace procedures Interpret quality requirements
Oral communication	Ask simple questions to clarify understanding of instructions or information
Numeracy	Check outcome/products meet quality guides (including measuring and counting)

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR1017 Follow work procedures to maintain quality	FBPOPR1009 Follow work procedures to maintain quality	Application of unit clarified Minor changes to Performance Criteria Foundation Skills refined Performance Evidence and Knowledge Evidence clarified Minor changes to Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR1017 Follow work procedures to maintain quality

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has followed work procedures to maintain quality for at least one batch or production run, including:

following safe operating procedures

addressing routine operation issues.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

quality policy, procedures and responsibilities

quality personnel and their respective responsibilities, such as internal personnel and external auditors

requirements of internal and external customers

sources of advice on quality requirements for own work

control points for own work, including the purpose of the control point, the risk if not controlled, and the method of control where relevant

monitoring, inspection and checking procedures related to process control requirements

types of out-of-specification or unacceptable performance

procedures for responding to out-of-specification or unacceptable performance/outcomes

responsibilities for reporting and recording quality information

recording requirements.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

specifications:

quality guidelines

safe work procedures

relationships:

supervisor.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2074 Carry out manual handling tasks

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to identify manual handling requirements of a work function, use manual handling aids to lift or move items, and identify and assess manual handling risks.

This unit applies to individuals who work under supervision in most situations and exercise limited autonomy.

All work must be carried out to comply with workplace procedures according to state/territory health and safety, environmental regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Participate in processes to identify and assess manual handling	1.1 Identify the manual handling components of a work task 1.2 Identify manual handling risks to self and others within level of responsibility, and inform supervisor
2. Contribute to manual handling risk minimisation	2.1 Determine approximate weight of item to be handled 2.2 Identify whether manual handling equipment is required and, if so, select appropriate equipment 2.3 Check that manual handling equipment is available and ready for use 2.4 Ensure that personal protective equipment (PPE), including clothing and footwear, is fit for use 2.5 Follow safe work procedures
3. Plan and conduct manual handling	3.1 Identify hazards involved with manual handling task 3.2 Use appropriate PPE and clothing, and ensure correct fit 3.3 Modify workplace layout and environment within area of control to minimise manual handling risk 3.4 Modify work tasks within area of control to minimise the risk of injury 3.5 Use manual handling aids according to workplace procedures 3.6 Use movement and postures to minimise the risk of injury within the limits of the work environment and the demands of the task

Foundation Skills

Skill	Description
Numeracy	Estimate weights of items to be handled to assist with determining safe lifting/handling methods

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2074 Carry out manual handling tasks	FBPOPR1010 Carry out manual handling tasks	Unit recoded to reflect complexity of work task Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR2074 Carry out manual handling tasks

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely and effectively carried out a minimum of three different manual handling tasks, including:

identifying the risks (to self and others) associated with each manual handling task

eliminating risks, including through movement, posture and effectively using equipment provided

modifying work to eliminate or minimise risk

applying safe work procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

different types of manual handling activities, including lifting, reaching, pushing, pulling, holding, restraining, throwing and carrying

types of injuries that can result from manual handling

aspects of manual handling that may be risks (hazard identification), including:

repetitive or sustained application of force

repetitive or sustained awkward posture

repetitive or sustained movement

application of high force

manual handling of unstable or unbalanced loads, such as liquids or animals

workplace procedures and responsibilities for identifying and reporting manual handling hazards

factors to be considered when assessing manual handling risks relevant to work role (referring to workplace risk assessment sheets and code of practice advice where available), including:

postures

movements

force required

duration and frequency of manual handling activity

environmental conditions, such as hot and cold work environments

procedures and responsibilities for conducting risk assessments of manual handling tasks

typical options for eliminating or controlling manual handling risks associated with work functions, including principles of hierarchy of control and the advantages and disadvantages of different options

types of equipment and/or techniques used to eliminate or reduce manual handling risks in the workplace, including when and how to use each type of technique/equipment relevant to manual handling tasks in work role

level of authority to address health and safety issues related to manual handling and related workplace arrangements for managing safety issues

sources of advice on manual handling relevant to work function

equipment available to assist manual handling, related inspections required to identify faulty equipment, and related reporting procedures

personal protective equipment (PPE) checks, including checking:

correct fit

appropriate for task

undamaged

movement and postures that increase the risk of injury, and movements and postures to minimise the force in the body as applied to specific tasks in the workplace.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents a real workplace

resources, equipment and materials:

personal protective clothing and equipment

work procedures, including advice on manual handling requirements and safe work practices

manual handling equipment

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2075 Work effectively in the food processing industry

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to work effectively in the food processing industry by applying an understanding of the structure of the industry, workplace policies and procedures, and work conditions relevant to the level of responsibility.

This unit applies to individuals who perform a defined range of routine and predictable activities under general supervision in any sector of the food processing industry.

All work must be carried out to comply with workplace procedures according to state/territory health and safety, environmental and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify the food processing industry	1.1 Identify sectors within the food processing industry 1.2 Identify key sector representatives and their roles 1.3 Understand workplace procedures common to employment in the sector 1.4 Identify types of employment and key responsibilities in the food processing industry
2. Identify key production processes and supply chains	2.1 Recognise raw materials used in the workplace, and their source 2.2 Recognise the range of products produced in the workplace 2.3 Identify workplace production processes for converting materials into products 2.4 Identify common products and supply chains in the food processing industry
3. Carry out work responsibilities according to policies and procedures	3.1 Operate according to basic conditions of employment 3.2 Apply workplace policies and procedures when carrying out work role 3.3 Identify key food safety and traceability requirements relevant to the role 3.4 Identify rights, responsibilities and legal obligations relevant to own role 3.5 Identify key personnel and their roles in the workplace 3.6 Apply employability skills required for effective work 3.7 Recognise the consequences of not following workplace environmental and safety policies and practices
4. Take responsibility for own skill development	4.1 Identify the skills required for work role, and assess learning needs 4.2 Participate in opportunities for skill development 4.3 Take responsibility for own work tasks and role 4.4 Monitor own work against workplace standards, and identify areas for improvement and take action 4.5 Use basic problem-solving strategies to address problems, inconsistencies or concerns when fulfilling work role

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret key requirements of workplace documents
Oral communication	Interact effectively with team members and supervisor Ask questions to clarify work instructions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2075 Work effectively in the food processing industry	FBPOPR2001 Work effectively in the food processing industry	Minor change to unit Application Performance Criteria 3.3 added Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR2075 Work effectively in the food processing industry

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has worked effectively in the food processing industry in a specified role over a period of at least one shift, including:

applying safe work procedures

communicating effectively with supervisor and team members.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace structure and key personnel

rights and responsibilities of employees as defined in employment conditions

workplace policies and procedures relating to work responsibilities, including areas covered by legislation and related responsibilities

appropriate personal conduct in a work area, including minimum clothing and personal hygiene standards when entering and moving around a food processing area in order to protect both employees and product safety, and behaving appropriately towards others in the work area

industrial representation arrangements

site security arrangements, including responsibility to report when coming on-site and off-site

the main products/product range produced in the workplace

stages and processes used to manufacture and package products

health and safety hazards and controls relevant to the workspace

food safety risks and controls relevant to product

critical control point (CCP) approach to monitoring food processing

personal reporting roles and responsibilities.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

site maps

access to a workplace

specifications:

workplace policies, codes of practice, procedures, structure and personnel

work roles and responsibilities, training and career information

conditions of employment and entitlements

personnel:

supervisor.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2076 Inspect and sort materials and product

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to inspect and sort incoming products and materials, such as fruit or vegetables, ready for processing.

This unit has application in a production environment within a processing industry. Inspection at this level is typically limited to visual inspection.

This unit applies to individuals who work under general supervision.

All work must be carried out to comply with workplace procedures according to state/territory health and safety, environmental regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Inspect materials and product to confirm fitness for use	1.1 Receive work instructions and clarify where required 1.2 Identify health, safety and quality hazards, and report to supervisor 1.3 Wear appropriate personal protective equipment and clothing and ensure correct fit 1.4 Confirm type and quality requirements of materials and product to be sorted according to workplace procedures 1.5 Convey or transfer materials and product to required locations
2. Sort materials and product	2.1 Inspect materials and product to confirm quality requirements are met 2.2 Sort product and incoming materials to meet production requirements 2.3 Identify and report unacceptable quality according to workplace procedures 2.4 Complete workplace records in line with requirements 2.5 Maintain a clean and tidy workplace according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Understand key requirements of safe work procedures Interpret production requirements
Writing	Record data and observations using digital and/or paper-based formats
Oral communication	Ask questions to clarify work requirements

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2076 Inspect and sort materials and product	FBPOPR2002 Inspect and sort materials and product	Minor change to unit Application Minor changes to Performance Criteria to clarify task Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR2076 Inspect and sort materials and product

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has inspected and sorted at least 50 items of incoming materials and/or workplace products, including:

following safe work procedures

following quality requirements

using standards that identify quality criteria of product or material

identifying out-of-specification or non-conforming products.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and standards to be met by the inspection and sorting process, including criteria and specifications as they apply to inspection and sorting requirements

the relationship between visual inspection and sorting and other inspection procedures, such as those that may be conducted by a laboratory or at subsequent processing stages

typical causes of unacceptable or out-of-specification product, including causes of product damage that can occur prior to arrival at the plant and as part of the handling process

the stages that occur in the inspection and sorting process, and their effect on product, such as in-line cleaning or conditioning and product or materials transfer stages

typical equipment faults and related causes, including signs and symptoms of faulty equipment, and early warning signs of potential problems

contamination/cross-contamination risks associated with the sorting process, and related control measures

health and safety hazards and controls, including the limitations of protective clothing and equipment relevant to the work process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to equipment operation, including waste collection and handling procedures related to the process

basic operating principles of equipment used, where relevant, including main equipment components, status and purpose of guards, emergency stop, isolation and lock-out controls, equipment operating capacities and applications

services required, and action to take if services are not available

recording procedures and responsibilities for inspecting and sorting materials and product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

product and incoming materials

appropriate personal protective equipment and clothing

reporting and monitoring systems

specifications:

workplace information on materials specification/quality requirements

work instructions and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2077 Operate a bulk dry goods transfer process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to receive and transfer bulk (dry) raw materials to storage areas.

The unit applies to individuals who work under general supervision in a food processing production environment. It typically applies to workers responsible for the operation and monitoring of a dry ingredients transfer process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety, environmental and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for bulk materials transfer work	1.1 Receive work instructions and clarify, where required 1.2 Identify health, safety and food safety hazards for the bulk dry goods transfer process, and inform supervisor 1.3 Wear appropriate personal protective equipment and clothing and ensure correct fit 1.4 Identify bulk storage locations, ingredient and materials holdings and capacities 1.5 Confirm actual to recorded holding levels
2. Check and prepare bulk materials transfer equipment and process for operation	2.1 Confirm the transfer system equipment is clean and not locked out 2.2 Select transfer equipment settings and operating parameters to meet safety and transfer requirements 2.3 Carry out checks and tests and follow other materials and product clearance procedures prior to transfer 2.4 Establish priorities for materials transfer to match intakes and transfers to storage capacity and production requirements
3. Transfer bulk materials	3.1 Start and operate the transfer process according to safe operating requirements 3.2 Monitor the transfer process to confirm correct location selection, quantities and equipment settings 3.3 Rectify routine transfer issues as they arise 3.4 Transfer bulk dry materials and product to the required location or storage facility 3.5 Maintain a clean and tidy workplace according to health, safety and food safety procedures 3.6 Maintain workplace records in required format 3.7 Conduct work according to workplace environmental guidelines
4. Complete transfer operations	4.1 Select equipment settings to complete transfer operation 4.2 Purge in-flight product from lines according to workplace procedures 4.3 Clean and prepare equipment for further transfer 4.4 Record information on the transfer operation in required format 4.5 Identify and report maintenance requirements according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Identify product and other transfer requirements from order forms Read system information from control screens Identify and interpret workplace procedures
Writing	Record data and observations using digital and/or paper-based formats
Numeracy	Interpret system process control data, capacities (m3), quantities (kg, T) and product levels

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2077 Operate a bulk dry goods transfer process	FBPOPR2006 Operate a bulk dry goods transfer process	Minor changes to Performance Criteria to clarify task Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR2077 Operate a bulk dry goods transfer process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated a bulk dry goods transfer process to transfer at least one delivery of dry goods to a storage area, including:

applying food safety procedures to work practices

following safe work procedures

addressing routine transfer issues.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

bulk dry materials storage layout, capacities and related management systems

basic operating principles of equipment, such as the system of sensors, valves, pipework and related equipment that controls the transfer of bulk dry materials, equipment operating capacity and the status and purpose of guards

planning and scheduling systems and responsibilities to prioritise materials transfer processes, including the characteristics of materials received and related storage requirements, production requirements and storage capacities

signs and symptoms of faulty equipment, and early warning signs of potential problems

operating parameters, and corrective action required where operation is outside specified operating parameters

health and safety hazards and controls, including the risk of spontaneous combustion, and dust control

common microbiological, physical, chemical and allergen hazards related to dry goods, including the types of hazards likely to occur, the conditions under which they occur, possible consequences, and control methods to prevent occurrence

contamination/cross-contamination and food safety risks and controls, including product compatibility and storage requirements

isolation, lock-out and tag-out procedures and responsibilities

product inspection procedures within level of responsibility, including types of pest infestation and common contamination relevant to dry materials transferred

procedures for separating and handling non-conforming or unacceptable product

clearance procedures, such as relevant test methods, and action required if results are not within specification or clearance is not provided

environmental issues associated with dry goods handling and storage

recording requirements and procedures for dry goods handling and storage, including procedures to record traceability of product

basic operating principles of process control, where relevant, including the relationship between control panels and systems and the physical equipment.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

storage locations, capacities and bulk receival equipment capacity and operating parameters

bulk transfer system, equipment and services

materials to be transferred

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

documentation and recording requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2078 Work in a freezer storage area

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to enter and work in a freezer storage or cold room area.

This unit applies to individuals working in a processing environment who work under general supervision.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety, environmental regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to enter a freezer storage environment	1.1 Read or listen to work instructions from supervisor and clarify, where required 1.2 Identify health and safety hazards and quality risks in freezer storage area, and inform supervisor 1.3 Wear appropriate personal protective equipment according to safe work requirements 1.4 Confirm clothing and footwear are correctly fitted prior to entering freezer 1.5 Carry out checks and inspections of freezer storage area
2. Identify and monitor equipment operation	2.1 Identify the effects of freezing temperatures on equipment 2.2 Monitor equipment when in use in freezer to ensure effective functioning
3. Handle frozen product safely	3.1 Identify handling requirements for frozen product according to workplace procedures 3.2 Handle frozen product safely according to workplace requirements 3.3 Use safe manual handling techniques to move frozen products 3.4 Complete workplace records in line with workplace requirements
4. Respond to emergencies	4.1 Identify signs and symptoms of exposure to low temperatures 4.2 Take appropriate action to minimise effects of exposure on self and others

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret workplace procedures and safety information Identify product types and storage requirements
Numeracy	Identify product weights (kg) for manual lifting purposes Interpret storeroom temperature gauges (C) Count product quantities Interpret freezing rates for products

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2078 Work in a freezer storage area	FBPOPR2007 Work in a freezer storage area	Minor changes to Performance Criteria to clarify intent Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR2078 Work in a freezer storage area

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has worked in a freezer storage area and handled frozen products over a period of at least two hours, including:

following safe work procedures and taking appropriate breaks

applying quality standards to work practices.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and conditions required in a freezer storage environment, including how temperature parameters are maintained in the freezer/cold room

safety requirements and hazards associated with entering and working in a freezer storage/cold room area, including required personal protective equipment (PPE), limitations of PPE, and maximum work duration

contamination/cross-contamination and quality risks associated with frozen products at workplace

the effects of freezer/cold room temperatures and frozen condensation on equipment used in a freezer/cold room but designed for room temperature operation, including symptoms that equipment is unsafe or unfit for use

effects of room temperatures on equipment using hydraulic oils designed for freezer/cold room temperatures

typical freezing rates for product handled, including products stacked on pallets

symptoms associated with hypothermia, and action to take if these occur

handling requirements for moving pallets of frozen product, and how this differs from moving pallets of fresh product

the differences in product stability of pallets loaded with fresh compared with frozen product, and related wrapping requirements

the effect of freezing on product packaging and related handling requirements

cleaning requirements for a freezer storage area

procedures to record traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a freezer storage work area or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

freezer storage/cold room area

stock to be held in frozen storage

specifications:

work procedures, including advice on safe work practices and quality requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2079 Work with temperature controlled stock

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to store and retrieve temperature controlled stock from appropriate storage facilities.

This unit applies to individuals who work in controlled temperature environments under general supervision.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety, environmental regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Store stock to meet temperature control requirements	1.1 Receive work instructions and clarify, where required 1.2 Identify health and safety hazards, and inform supervisor 1.3 Wear appropriate personal protective equipment and ensure correct fit 1.4 Identify goods requiring temperature control according to workplace requirements 1.5 Locate goods in correct storage areas to meet storage temperature, stores handling and stock rotation requirements 1.6 Record storage information according to workplace procedures
2. Monitor and maintain temperature of stock within specifications	2.1 Monitor stock temperature to confirm temperature is within specified limits 2.2 Monitor storage areas to confirm temperature is within storage zone limits 2.3 Monitor residence time in temperature controlled stores to meet stock control requirements 2.4 Identify and report out-of-specification storage temperatures, and take corrective action according to workplace procedures
3. Transfer temperature controlled stock	3.1 Handle and transfer goods to maintain temperature control and meet stock rotation requirements according to health and safety requirements 3.2 Complete records in line with workplace requirements

Foundation Skills

is section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret workplace procedures and specifications Identify requirements from basic order forms
Numeracy	Identify stock weights and quantities Read gauges and scales

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2079 Work with temperature controlled stock	FBPOPR2010 Work with temperature controlled stock	Minor changes to Performance Criteria to clarify intent Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR2079 Work with temperature controlled stock

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has worked with temperature controlled stock to correctly store at least one delivery of new stock, and rotate and monitor storage of existing stock, including:

applying quality standards to work practices

following safe work procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

work health and safety hazards and controls, including the purpose and limitations of personal protective equipment (PPE)

temperature controlled storage facilities and capacities available in the work area

temperature control requirements of stock handled in the work area, including acceptable temperature ranges and consequences of failing to meet these ranges, and, where required, requirements for gradual temperature change

stock handling procedures for receiving and locating stock within a store, including stock rotation and procedures for identifying, segregating and disposing of damaged or potentially unsafe stock

stock handling procedures for transferring temperature controlled stock from a temperature controlled environment, including maximum duration stock can be held outside a controlled environment

contamination and cross-contamination risks and controls

consequences to quality of product if stock temperature control requirements are not met

monitoring procedures and instrumentation, including use of thermometers or other temperature measuring instrumentation

notification, recording and reporting requirements for temperature controlled stock

operating procedures for goods handling equipment as required

safe work procedures for working with temperature controlled stock

recording requirements for traceability.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

PPE

controlled temperature storage facilities

stock requiring storage

load shifting equipment as required

specifications:

work procedures, including advice on safe work practices, quality and environmental requirements

temperature storage specifications

stock information recording system and procedures

stock handling and rotation systems.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2080 Operate a blending, sieving and bagging process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a blending, sieving and bagging process.

This unit applies to individuals who work under general supervision blending and bagging dry goods as bulk blends or for use in food service. This process is typically used for the blending and packaging of low-moisture products, including dry flavours and marinades, donut mix, cake mix, bakery ingredients, batters, cheese powders, spice mixes and herb blends.

All work must be carried out to comply with workplace procedures according to state/territory health and safety, environmental and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Confirm work instructions from supervisor and clarify, where required 1.2 Confirm that materials and equipment are available to meet processing requirements 1.3 Identify health and safety and food safety hazards, and inform supervisor 1.4 Wear appropriate personal protective equipment and ensure correct fit 1.5 Confirm equipment is cleaned and not locked out
2. Prepare the blend, sieve and bagging equipment and process for operation	2.1 Fit and adjust machine components and related attachments to meet safety and operating requirements 2.2 Acknowledge product recipe and adjust processing parameters as required 2.3 Load or position materials, ingredients, product and consumables according to operating requirements 2.4 Carry out pre-start checks, adjusting equipment performance according to operator instructions
3. Operate and monitor equipment	3.1 Deliver ingredients to the blender in the required quantities and sequence to meet recipe specifications according to workplace and food safety procedures 3.2 Start, operate and monitor the process to ensure optimal performance 3.3 Monitor the process to confirm that ingredients are blended, sieved and bagged to meet specifications 3.4 Identify, adjust and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.5 Follow and apply workplace cleaning procedures and environmental requirements
4. Shut down the blend, sieve and bagging process	4.1 Identify the appropriate shutdown procedure, and implement 4.2 Identify and report routine maintenance requirements 4.3 Maintain workplace records in required format

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information using digital and/or paper-based formats
Numeracy	Read and interpret gauges and scales

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2080 Operate a blending, sieving and bagging process	FBPOPR2017 Operate a blending, sieving and bagging process	Minor change to unit Application Minor changes to Performance Criteria to clarify task Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR2080 Operate a blending, sieving and bagging process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated a blending, sieving and bagging process to produce at least one batch of bagged products to specification, including:

monitoring control points and conducting inspections to confirm process remains within specification, including:

characteristics of blend

flow to sieves

sieve/screen condition

supply of packaging components/consumables

integrity of finished seals (stitching or thermal)

applying food safety procedures to work practices

following safe work procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the process, including the method and sequence of ingredient addition required to achieve required blend characteristics

the purpose of packaging and the properties required of packaging materials used, coding requirements, and related legal requirements, including product weight

basic operating principles of equipment, including main equipment components, status and purpose of guards, equipment operating capacities and applications, and the purpose and location of sensors and related feedback instrumentation

services required, and action to take if services are not available

the flow of this process and the effect of outputs on downstream processes

quality characteristics required of process outputs, including packaging quality and seal integrity as required

effect of variation in inputs, including ingredient quality/condition, packaging components/consumables and/or services, on process performance

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment, and early warning signs of potential problems, including sieve or screen damage

methods used to monitor the process, including monitoring blend characteristics and weights

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination/cross-contamination and food safety risks associated with the process, and related control measures, including product compatibility, and associated cleaning requirements

common causes of variation, and corrective action required, including procedures to manage the reprocessing (return to blend) of the first part of the blend to minimise non-conforming output

health and safety hazards and controls relevant to the blending, sieving and bagging process

requirements of different shutdowns as appropriate to the process and workplace production/packaging requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, where relevant, including the relationship between control panels and systems and the physical equipment

cleaning and sanitisation procedures for blending, sieving and bagging equipment

procedures to record traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

blending, sieving and bagging equipment and services

personal protective equipment

materials to be processed, and packaging components/consumables

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch specifications, control points and operating parameters

recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2081 Measure non-bulk ingredients

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to weigh, measure and label non-bulk ingredients to meet production requirements.

This unit applies to individuals who work under general supervision in a production environment within the food processing industry. It typically applies to the production worker responsible for the dispensing of ingredients in order to support production operations. Ingredients may be highly concentrated materials, including colours, flavours, buffered acids and preservatives.

All work must be carried out to comply with workplace procedures according to state/territory health and safety, environmental and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Receive work instructions and clarify where required 1.2 Identify health and safety hazards and inform supervisor 1.3 Wear appropriate personal protective equipment and ensure correct fit 1.4 Inspect materials to confirm type, quality clearance, and quantities, and identify any obvious contamination or non-compliance
2. Prepare to measure ingredients	2.1 Select measuring and weighing equipment appropriate to measuring requirements, and confirm readiness for use 2.2 Confirm that containers, bags and labels are available according to job specifications 2.3 Carry out pre-start checks according to operator instructions
3. Measure and/or weigh ingredients	3.1 Weigh or measure non-bulk ingredients and additives according to food safety and job specifications 3.2 Label dispensed ingredients according to workplace procedures 3.3 Monitor the accuracy of measuring and dispensing equipment to identify variation in operating conditions 3.4 Rectify and report variations in equipment operation 3.5 Follow and apply workplace cleaning procedures and environmental requirements
4. Complete the measuring process	4.1 Clean measuring equipment according to workplace procedures 4.2 Identify and report unacceptable equipment and utensil condition 4.3 Identify and report maintenance requirements 4.4 Complete records in line with workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret standard operating procedures relevant to work task Interpret measuring requirements Interpret calibration records
Writing	Record operations using digital and/or paper-based formats
Numeracy	Measure weight (mg, g, kg) and volume (ml, L) of product Interpret use by/best before dates

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2081 Measure non-bulk ingredients	FBPOPR2027 Dispense non-bulk ingredients	Unit title updated to better reflect work task Minor changes to Performance Criteria to clarify task Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR2081 Measure non-bulk ingredients

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has accurately measured and labelled at least five non-bulk ingredients by weight and/or volume, to meet specification requirements, including:

conducting pre-start checks on measuring equipment, including:

inspecting the condition and cleanliness of equipment and utensils

taring scales and carrying out any related procedures to confirm that equipment is accurately calibrated and fit for use

following safe work procedures, including use of breathing apparatus and fume cabinets

identifying out-of-specification or unacceptable ingredient condition

taking corrective action in response to out-of-specification results.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

quality characteristics and related handling requirements of raw materials/ingredients and additives used, including best-by/use-by codes, ingredient compatibility and common allergens used

storage requirements and shelf-life of ingredients and additives, including ingredients with special storage and handling requirements and including hydroscopic ingredients

relevant legislative responsibilities and workplace systems for recording and tracing the use of ingredients and additives, and related workplace labelling requirements and purpose

the relationship between the dispensing process and related operations, including accuracy and tolerance and consequence of error

purpose, measuring and accuracy capacity of instrumentation, and related equipment calibration responsibilities and procedures

control points in the dispensing process

contamination/cross-contamination and food safety issues associated with dispensing, and related control measures

typical equipment faults and related causes, including signs and symptoms of faulty equipment, and early warning signs of potential problems

health and safety hazards and controls, including the limitations of protective clothing and equipment relevant to the work process

cleaning, care and storage of equipment and instrumentation used for measuring non-bulk ingredients

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the dispensing process, including waste collection and handling procedures related to the process

recording requirements for traceability.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

measuring instrumentation and equipment

personal protective equipment

containers, bags, labelling and storage facilities

non-bulk raw materials, ingredients and additives to be measured

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements, stock flow systems, production schedules, batch and recipe instructions

information on equipment and instrumentation capacity and operating parameters

recording requirements

cleaning and sanitisation materials and equipment.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2082 Operate a mixing or blending process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to combine ingredients and additives in the correct quantities and sequence, and to operate and shut down mixing and blending equipment to achieve the required mix characteristics.

This unit applies to individuals who work under general supervision in a processing industry. Mixes may include concentrated pre-mixes or bulk blends. The output of this process may be a product requiring further processing or for external use.

This unit should not be delivered in a qualification with FBPOPR2087 Operate a mixing or blending and cooking process

All work must be carried out to comply with workplace procedures according to state/territory health and safety, environmental regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Confirm materials are available to meet production requirements 1.2 Wear appropriate personal protective clothing and ensure correct fit according to health and safety requirements 1.3 Prepare pre-mixes according to product safety and job requirements 1.4 Identify and confirm equipment is clean and not locked out
2. Prepare the mixing or blending equipment and process for operation	2.1 Fit machine components and related attachments, and adjust to meet operating requirements 2.2 Enter processing or operating parameters to meet production requirements 2.3 Perform pre-start checks according to operator instructions
3. Operate and monitor equipment	3.1 Deliver ingredients and additives to the mixer in the required quantities and sequence to meet recipe specifications 3.2 Start, operate and monitor the process to ensure optimal operations 3.3 Monitor the mixing process to confirm that product meets specifications 3.4 Identify, adjust and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.5 Transfer mix to required production or storage location according to product safety and workplace procedures 3.6 Apply workplace cleaning procedures and environmental requirements
4. Shut down the mixing or blending process	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process safely according to operating procedures 4.3 Identify and report maintenance requirements according to safe work procedures 4.4 Maintain workplace records in required format

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to work task Interpret production requirements
Writing	Record processing data using digital and/or paper-based formats Accurately label mixes
Numeracy	Weigh (mg, g, kg) and measure (ml, L) ingredients Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2082 Operate a mixing or blending process	FBPOPR2028 Operate a mixing or blending process	Minor changes to Performance Criteria to clarify task Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR2082 Operate a mixing or blending process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated a mixing or blending process to produce at least one blended product to meet specifications, including:

conducting pre-start checks, including:

inspecting equipment condition to identify any signs of wear

selecting appropriate settings and/or related parameters

cancelling isolation or lock-outs as required

confirming that equipment is clean and correctly configured for processing requirements

positioning sensors and controls correctly

ensuring any scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

adding/loading materials in correct quantities and sequence, including monitoring automatic ingredient addition and/or manual addition

applying relevant product safety practices

following safe work procedures

addressing routine processing issues.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of preparing mixes and blends, including the characteristics and basic function of ingredients and additives used, method and sequence of ingredient addition required to achieve required blend characteristics and, where relevant, the purpose of conditioning, maturation or holding stages required prior to further processing of the mix

specific gravity and bulk density as appropriate for ingredients used

basic operating principles of mixing/blending equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

awareness of calibration schedules for scales and related weighing/measuring equipment

services required, and action to take if services are not available

the flow of the mixing process and the effect of mix preparation on downstream processes

ingredient-handling requirements and shelf-life or coding

quality characteristics required of ingredients and additives and their effect on mixing process performance, including methods used to condition or prepare ingredients prior to addition

methods used to monitor the blending or mixing process, including inspecting, measuring and testing, by the process

inspection or test points (control points) in the process and the related procedures and recording requirements, including:

flow rates

ingredient/additive addition sequence

times/temperatures and agitator speeds

required characteristics of blend, including viscosity, appearance and temperature

required attributes of the mixed or blended output, including chemical, texture and flavour profiles as required

the effect of the mixing or blending parameters, including temperature and length of mix time on mixing outcome

contamination/cross-contamination and relevant product safety risks associated with the process, and related control measures, including product compatibility and cross-contamination risks and associated cleaning requirements, as well as common allergens used in mixes prepared

operating requirements and parameters, and corrective action required when operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment, and early warning signs of potential problems

common causes of variation, and corrective action required

health and safety hazards and controls relevant to the mixing and blending process

requirements of different shutdowns as appropriate to the blending or mixing process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities relevant to the mixing and blending process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the mixing or blending process, including waste or rework collection and handling procedures related to the process

basic operating principles of process control, where relevant, including the relationship between control panels and systems and the physical equipment

characteristics of solutions, suspensions and emulsions for the mixing and blending process

cleaning and sanitisation procedures for mixing or blending equipment

recording procedures to ensure traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

mixing/blending process equipment and related services

personal protective clothing

ingredients and additives required for the mixing/blending process

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, product safety, quality and environmental requirements, stock flow systems, production schedules, batch/recipe instructions

information on equipment capacity and operating parameters

production schedule/batch/recipe specifications, control points and processing parameters.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2083 Operate a baking process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down processes used to bake and depan baked products.

This unit applies to individuals who work under general supervision in a food processing production workplace. It typically applies to the production worker responsible for producing baked products that may include pastry, biscuits, cake and other dough-based products that may be fresh or frozen.

This unit does not apply to production of bread. For bread baking, refer to the relevant plant baking and/or retail baking units of competency.

All work must be carried out to comply with workplace procedures according to state/territory health and safety, environmental and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the baking equipment and process for operation	1.1 Confirm materials are available to meet production requirements 1.2 Wear appropriate personal protective clothing and ensure correct fit 1.3 Prepare materials and pans to meet production requirements 1.4 Confirm services are available and ready for operation 1.5 Set the process to meet safety and production requirements 1.6 Conduct pre-start checks according to operator instructions
2. Operate and monitor equipment	2.1 Start, operate and monitor the baking process for variation in operating conditions 2.2 Load product and bake product to specification according to food safety and operating requirements 2.3 Identify, adjust and report out-of-specification equipment, product or process outcomes according to workplace requirements 2.4 Follow and apply workplace cleaning procedures and environmental requirements
3. Shut down the baking process	3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process safely according to operating procedures 3.3 Identify and report maintenance requirements 3.4 Maintain workplace records in appropriate format

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to work task Interpret production requirements
Writing	Record processing data using digital and/or paper-based formats
Numeracy	Read and interpret gauges and scales Monitor and interpret production and process control indicators and data, including temperature (C), time, speed, moisture

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2083 Operate a baking process	FBPOPR2029 Operate a baking process	Minor changes to Performance Criteria to clarify task Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR2083 Operate a baking process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated a baking process to bake at least one batch of product to meet specifications, including:

applying safe work procedures

following food safety procedures

addressing routine processing issues.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of each stage of the baking process, including the stages of the baking process and changes that occur in the product, including starch gelatinisation, the effect of variables (including time, temperature and/or humidity), and oven zones as appropriate to oven type

basic operating principles of equipment, including:

the difference between convection and impingement ovens

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required, and action to take if services are not available

the flow of the baking process and the effect of outputs on customer satisfaction and downstream processes, including packaging

quality requirements of materials and the effect of variation on baking process performance

quality characteristics to be achieved by the baked product

process specifications, procedures and operating parameters for different baked pastry products

operating requirements, parameters and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment, and early warning signs of potential problems

methods used to monitor the baking process, including inspecting, measuring and testing, by the process

inspection or test points (control points) in the baking process and the related procedures and recording requirements, including the ability to conduct dew point and/or wet bulb tests

contamination/cross-contamination and food safety risks associated with the baking process, and related control measures

common microbiological, physical, chemical and allergen hazards related to the foods handled in the work area, including the types of hazards likely to occur, the conditions under which they occur, possible consequences, and control methods to prevent occurrence

common causes of variation, and corrective action required

health and safety hazards and controls, including risks of spontaneous combustion and limitations of protective clothing and equipment used

requirements of different shutdowns as appropriate to the baking process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities relevant to operating a baking process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the baking process, including waste/rework collection and handling procedures related to the process

purpose and operating procedures for related processes, including in-line proving and finishing equipment where relevant

basic operating principles of process control where relevant, including the relationship between control panels and systems and the physical equipment

routine maintenance procedures for baking equipment

cleaning and sanitisation procedures for baking equipment

recording procedures to ensure traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing

baking and depanning equipment and services, and related equipment

product to be baked

sampling schedules and test procedures and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

specifications, control points and processing parameters

production schedule and recipe/batch instructions

documentation and recording requirements and procedures

cleaning procedures, materials and equipment.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2084 Apply work procedures to maintain integrity of processed product

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to identify and handle materials to maintain the quality integrity of products.

This unit applies to individuals who work under general supervision in a food processing environment.

All work must be carried out to comply with workplace procedures according to state/territory health and safety, environmental and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify materials and specifications for work process	1.1 Identify materials required for work processes 1.2 Identify specifications and tests required to determine suitability of materials for work processes 1.3 Wear personal protective clothing and equipment and ensure correct fit 1.4 Inspect or test materials according to operating procedures 1.5 Conduct work in accordance with workplace environmental guidelines 1.6 Reject and report out-of-specification materials according to operating procedures
2. Handle materials and products safely	2.1 Identify handling requirements for input materials and products of workstation or process according to health, safety and food safety requirements 2.2 Handle materials and product according to health and safety requirements 2.3 Maintain workplace in a clean and tidy order to meet workplace standards and avoid contamination
3. Maintain integrity of product during processing	3.1 Protect materials and products from contamination and exposure to pests 3.2 Follow product changeover procedures to avoid cross-contamination of products 3.3 Identify processes and conditions that are inconsistent with specifications and safety procedures, and take corrective action within level of responsibility 3.4 Restrict and monitor access to work area during processing according to workplace procedures
4. Maintain integrity of product post-processing	4.1 Conduct visual, metal scanning, and other contamination checks prior to packing and dispatch 4.2 Check packing materials for cleanliness and integrity before use 4.3 Seal, pack or dispatch product from work area according to product and process requirements 4.4 Maintain workplace records in the appropriate format
5. Comply with personal hygiene standards	5.1 Follow personal hygiene requirements appropriate to the process, product and workplace 5.2 Use personal protective clothing and equipment appropriate to the process, product and workplace

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret work instructions, procedures and product specifications
Writing	Record processing data using digital and/or paper-based formats
Oral communication	Ask questions to clarify understanding or seek further information
Numeracy	Accurately weigh (mg, g, kg) and measure (ml, L) materials Read and interpret gauges and scales Interpret results of tests

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2084 Apply work procedures to maintain integrity of processed product	FBPOPR2032 Apply work procedures to maintain integrity of product	Minor changes to unit title and Performance Criteria to clarify task Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR2084 Apply work procedures to maintain integrity of processed product

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has maintained the integrity of products during the processing of at least one batch of food products, including:

applying safe work procedures

following food safety procedures to avoid contamination and cross-contamination of product

addressing routine processing issues.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

requirements to maintain integrity of materials and finished products, including weight, consistency, sterility where applicable, and conformance to specifications

contamination/cross-contamination and food safety risks associated with the baking process, and related control measures

common microbiological, physical, chemical and allergen hazards related to the foods handled in the work area, including the types of hazards likely to occur, the conditions under which they occur, possible consequences, and control methods to prevent occurrence

actions required in the event of events that actually or potentially compromise the integrity of products or materials

storage and handling requirements for ingredients, materials and product used related to work role

housekeeping requirements and responsibilities relating to own work, including use and storage of housekeeping/cleaning equipment

procedures to follow in the event of pest sighting or discovery of infestation

health and safety hazards and controls relevant to handling materials to maintain integrity of products, including limitations of personal protective clothing and equipment

recording procedures to ensure traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

materials required for production

personal protective equipment

food processing equipment and related services

sampling and testing equipment

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

sampling schedules and test procedures

specifications, control points and processing parameters

recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2085 Operate a grinding process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a grinding process.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a grinding process and associated equipment.

All work must be carried out to comply with workplace procedures according to state/territory health and safety, environmental and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in grinding processing area	1.1 Confirm work instructions and clarify where required 1.2 Confirm materials are available to meet product specification 1.3 Identify and confirm cleaning requirements and equipment status according to health, safety and food safety requirements 1.4 Wear appropriate personal protective clothing and ensure correct fit
2. Prepare the grinding equipment and process for operation	2.1 Fit and adjust machine components and related attachments to meet operating requirements 2.2 Enter processing and operating parameters as required to meet safety and production requirements 2.3 Carry out pre-start checks according to workplace health and safety and operating procedures
3. Operate and monitor equipment	3.1 Start, operate and monitor the grinding process for variation in operating conditions 3.2 Monitor the process to confirm that specifications are met 3.3 Identify, adjust and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.4 Follow and apply workplace housekeeping procedures, and dispose of waste according to environmental requirements
4. Shut down the grinding process	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process according to health and safety and operating procedures 4.3 Identify and report maintenance requirements according to workplace procedures 4.4 Maintain workplace records according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information using digital and/or paper-based formats
Numeracy	Read and interpret gauges and scales Monitor supply and flow of materials to and from the process

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2085 Operate a grinding process	FBPOPR2038 Operate a grinding process	Minor changes to Performance Criteria to clarify task Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR2085 Operate a grinding process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated a grinding process to process at least one batch of grain or product to specification, including:

applying safe work procedures

following food safety procedures

operating feed control panel to transfer and grind product

monitoring and adjusting the grinding process and equipment operation to achieve required outcomes, including running adjustments to hammer mills and roller mills

addressing routine processing issues.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the grinding process, including the characteristics of materials that can be reduced to a suitable form for product, including stock feed

basic operating principles of equipment used to operate the grinding process, including:

main equipment components

bulk materials transfer systems and equipment

dust collection equipment

grinding equipment operating capacities and applications

the purpose and location of magnets, sensors and related feedback instrumentation

services required for the grinding process, and action to take if services are not available

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

the flow of the grinding process and the effect of product output on downstream processes

quality characteristics and uses of ground product

effect of the grinding process on the end product

effect of raw material characteristics on grinding process performance

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

good manufacturing practices (GMP) relevant to work task

typical equipment faults related to the grinding process, and related causes, including signs and symptoms of faulty equipment, and early warning signs of potential problems

techniques used to monitor the production process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination/cross-contamination and food safety risks associated with the grinding process, and related control measures

common causes of variation for the grinding process, and corrective action required

health and safety hazards and controls related to the grinding process, including:

the risk of dust explosion

an understanding of the limitations of protective clothing and equipment relevant to the work process

requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities required for the operation of the grinding process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process

cleaning and sanitisation procedures required for equipment

recording procedures to track traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing

grinding equipment and related services

product for grinding

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements, stock flow systems, production schedules, batch/recipe instructions

production schedule/batch specifications, control points and processing parameters

information on equipment capacity and operating parameters

recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2086 Operate a frying process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a frying process.

This unit applies to individuals who work under general supervision and in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a frying process and associated equipment.

All work must be carried out to comply with workplace procedures according to state/territory health and safety, environmental and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in frying processing area	1.1 Confirm frying oil and product are available to meet processing requirements 1.2 Confirm equipment is clean and not locked out 1.3 Wear appropriate personal protective clothing and ensure correct fit
2. Prepare the frying process for operation	2.1 Fit and adjust machine components and related attachments to meet operating requirements 2.2 Enter processing and operating parameters as required to meet safety and production requirements 2.3 Carry out pre-start checks according to health and safety and operating procedures
3. Operate and monitor the frying process	3.1 Start, operate and monitor equipment to ensure optimal performance 3.2 Monitor the process to confirm that food safety and product specifications are met 3.3 Identify, adjust and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.4 Follow and apply workplace housekeeping procedures and environmental requirements
4. Shut down the frying process	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process according to health and safety and operating procedures 4.3 Identify and report maintenance requirements according to workplace procedures 4.4 Maintain workplace records according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to work task Interpret production requirements
Writing	Record processing data using digital and/or paper-based formats
Numeracy	Read and interpret gauges and scales Monitor and interpret production and process control indicators and data, including temperature (C), time, oil levels

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2086 Operate a frying process	FBPOPR2039 Operate a frying process	Minor changes to Performance Criteria to clarify task Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR2086 Operate a frying process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated a frying process on at least one occasion, including:

applying safe work procedures

following food safety procedures

monitoring control points and conducting inspections as required to confirm process remains within specification, including:

product throughput/belt speeds

oil levels/temperatures

operation of oil filtration process

visual appearance of product, including breaking open to inspect

addressing routine processing issues.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of frying, including optimal frying conditions and the role of oil filtration

basic operating principles of equipment used in the operation of a frying process, including:

main equipment components

the configuration of valves, pumps and pipework

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

the flow of the frying process and the effect of product output on downstream processes

quality characteristics to be achieved by the frying process

effect of product and oil quality characteristics on the frying process, final product and shelf-life

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment, and early warning signs of potential problems

methods used to monitor the frying process, including inspecting, measuring and testing

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination/cross-contamination and food safety risks associated with the frying process, and related control measures

common causes of variation related to the frying process, and corrective action required

health and safety hazards and controls, including the fire suppression system, and procedures to follow if temperatures exceed the specified range

requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities required for the operation of the frying process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the frying process, including procedures for recycling oil and for disposing of spent oil, and the consequences of incorrect disposal

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitisation procedures required for frying equipment

recording procedures to ensure traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

in-line frying equipment and related services

frying oil suited to product type and product to be fried

personal protective clothing

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch specifications, control points and processing parameters

recording requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2087 Operate a mixing or blending and cooking process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a mixing or blending and cooking process.

This unit applies to individuals who work under general supervision in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a mixing or blending and cooking process and associated equipment.

This unit should not be delivered in a qualification with FBPOPR2082 Operate a mixing or blending process.

All work must be carried out to comply with workplace procedures according to state/territory health and safety, environmental and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in mixing/blending and cooking processing area	1.1 Read or listen to work instructions from supervisor, and clarify where required 1.2 Confirm ingredients are available to meet production requirements 1.3 Confirm equipment is clean and not locked out 1.4 Wear appropriate personal protective clothing and ensure correct fit, according to health, safety and food safety requirements
2. Prepare mixing/blending and cooking equipment and process for operation	2.1 Fit machine components and related attachments, and adjust to meet operating requirements 2.2 Enter processing and operating parameters to meet food safety and production requirements 2.3 Carry out pre-start checks according to health and safety and operating procedures
3. Operate and monitor equipment	3.1 Introduce ingredients and additives in the required quantities and sequence to meet recipe specifications 3.2 Start, operate and monitor the process for variation in operating conditions 3.3 Monitor the process to confirm that product meets specifications 3.4 Transfer mix to cooking location, as required 3.5 Monitor cooking process to ensure product meets specifications 3.6 Identify, adjust and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.7 Follow and apply workplace housekeeping procedures and environmental requirements
4. Shut down the mixing/blending and cooking process	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process according to health and safety and operating procedures 4.3 Identify and report maintenance requirements according to workplace procedures 4.4 Maintain workplace records according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to work task Interpret production requirements
Writing	Record processing data using digital and/or paper-based formats
Numeracy	Weigh (mg, g, kg) and measure (ml, L) ingredients as required Monitor and interpret production and process control indicators and data, including temperature (C)

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2087 Operate a mixing or blending and cooking process	FBPOPR2041 Operate a mixing or blending and cooking process	Minor changes to Performance Criteria to clarify task Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR2087 Operate a mixing or blending and cooking process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated a mixing or blending and cooking process to produce at least one batch of product to specification, including:

applying food safety practices

following safe work procedures

monitoring control points and conducting inspections to confirm process remains within specification, including:

time and temperature

agitation settings

weights

flow rates

flow diversion

characteristics of the mix, including colour, viscosity, density and consistency

characteristics of the cooked product

addressing routine processing issues.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of preparing mixes and blends, including the characteristics and basic function of ingredients and additives used, method and sequence of ingredient addition required to achieve required blend characteristics and, where relevant, the purpose of conditioning, maturation or holding stages required prior to further processing of the mix

the flow of the mixing or blending and cooking process, and the effect of product output on downstream processes

basic operating principles of equipment used in the mixing/blending and cooking process, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

calibration schedules for scales and related weighing/measuring equipment

services required for the mixing/blending and cooking process, and action to take if services are not available

quality characteristics and conditioning required of ingredients used, and their role in the product, including reconstituting dry ingredients and bringing ingredients to a required temperature

effect of ingredient quality/condition on the process, including variables, including temperature, viscosity/texture, microbial load and acidity quality

heat treatment/cooking requirements for low and/or high acid foods as appropriate to production requirements

stages and changes that occur during the blending and heat treatment/cooking stages

quality requirements of the cooked product, including chemical, textural and flavour profiles

relationship between time and temperature in the cooking process

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment, and early warning signs of potential problems

common causes of variation in the mixing/blending and cooking process, and corrective action required

contamination/cross-contamination and food safety issues associated with mixing and blending, and related control measures

common microbiological, physical, chemical and allergen hazards related to the foods handled in the work area, including the types of hazards likely to occur, the conditions under which they occur, possible consequences, and control methods to prevent occurrence

health and safety hazards and controls relevant to the mixing/blending and cooking process

requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities required for the mixing/blending and cooking process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitisation procedures required for mixing/blending and cooking equipment

recording procedures to ensure traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

mixing/blending and cooking equipment and related services

ingredients to be cooked

personal protective clothing

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch/recipe specifications, control points and operating parameters

recording requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2088 Operate pumping equipment

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate and monitor pumping equipment.

This unit applies to individuals who work under general supervision and in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of pumping and associated equipment.

All work must be carried out to comply with workplace procedures according to state/territory health and safety, environmental and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare pumps for operation	1.1 Confirm pumps and related equipment are available to meet operating requirements 1.2 Wear appropriate personal protective clothing and ensure correct fit 1.3 Carry out pre-start checks on pumps and related equipment according to safe work procedures 1.4 Select appropriate settings to meet safety and production requirements 1.5 Monitor and maintain condition of pumps and related equipment, and identify and report maintenance requirements according to workplace reporting requirements
2. Monitor pump operation	2.1 Start and monitor pumps and related equipment to identify variation in operating conditions 2.2 Take corrective action to maintain pump operation within equipment capacity and operating parameters
3. Complete pump operation	3.1 Prepare pumps for cleaning and/or maintenance according to health, safety and food safety requirements 3.2 Conduct work in accordance with workplace environmental guidelines 3.3 Maintain the work area according to workplace procedures 3.4 Maintain workplace records according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret standard operating procedures relevant to job task Interpret pumping requirements
Writing	Record operating, routine maintenance and shutdown information using digital and/or paper-based formats
Oral communication	Report operational and safety information to relevant personnel
Numeracy	Monitor and interpret pumping control indicators, including amperage, speed and flow rates

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2088 Operate pumping equipment	FBPOPR2045 Operate pumping equipment	Minor changes to Performance Criteria to clarify task Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR2088 Operate pumping equipment

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated pumping equipment to effectively transfer at least one batch of product, including:

applying safe work procedures

following food safety procedures

conducting pre-start checks, including:

inspecting pump flanges, gaskets and seals to identify any signs of wear

checking related valve assemblies to identify any signs of leaks

cancelling isolation or lock-outs (where pumps have variable settings that involve selecting appropriate settings and confirming that related pipework is correctly configured for pumping requirements)

monitoring and adjusting pump operation, including identifying variation in amperage and adjusting pump speeds/flow rates to meet pumping requirements

addressing routine operational issues.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

basic operating principles of pumps and related equipment, including:

main pump components

status and purpose of guards

pump system configuration, including valves, taps and hoses or pipework

the effect of pumping system design on operating performance, including flow resistance, pressure and head

operating capacities of pumps used in the work area, including different pump types to perform pumping operations

effect of raw material characteristics on pump performance, including variables that include soluble solids, temperature and viscosity

effect of pump operating parameters on product/materials pumped

corrective action required where pump operation is outside specified operating parameters

typical equipment faults and related causes relevant to operating pumping equipment, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

services required

isolation, lock-out and tag-out procedures and responsibilities required for operating pumping equipment

contamination/cross-contamination and food safety risks associated with pumping, and related control measures

health and safety hazards and controls relevant to operating pumping equipment

procedures and responsibility for reporting problems

environmental issues and controls, including action required in the event of significant leaks or spills

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning procedures required for operating pumping equipment.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

pump, hoses and related equipment and services

personal protective clothing

product to be pumped

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2089 Operate a production process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a production process.

This unit applies to individuals who work under general supervision and in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a production process and associated equipment.

This unit should only be used where no specific production process unit is available.

All work must be carried out to comply with workplace procedures according to state/territory health and safety, environmental and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Confirm materials are available to meet product specification 1.2 Identify and confirm cleaning requirements and equipment status according to health, safety and food safety requirements 1.3 Wear appropriate personal protective clothing and ensure correct fit
2. Prepare the equipment and process for operation	2.1 Fit machine components and related attachments and adjust to meet operating requirements 2.2 Enter processing and operating parameters to meet safety and production requirements 2.3 Carry out pre-start checks according to safe work procedures
3. Operate and monitor equipment	3.1 Start, operate and monitor equipment to ensure optimal operations 3.2 Monitor the process to confirm that product specifications are met 3.3 Identify, adjust and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.4 Follow workplace housekeeping procedures and dispose of waste according to environmental requirements
4. Shut down the process	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process according to safe operating procedures 4.3 Identify and report maintenance requirements according to workplace procedures 4.4 Maintain workplace records according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job task Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information using digital and/or paper-based formats
Numeracy	Read and interpret gauges and scales Monitor and interpret production and process control indicators and data

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2089 Operate a production process	FBPOPR2046 Operate a production process	Minor changes to Performance Criteria to clarify task Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR2089 Operate a production process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated a production process on at least one occasion, including:

applying safe work procedures

following food safety procedures

monitoring control points and conducting inspections to confirm process remains within specification

addressing routine processing issues.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the production process

basic operating principles of equipment required to operate the production process, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required, and action to take if services are not available

the flow of this process and the effect of outputs on downstream processes

quality characteristics to be achieved by the process

quality requirements of materials, and effect of variation on process performance

operating requirements, parameters and corrective action required where operation is outside specified operating parameters

good manufacturing practices (GMP) relevant to work task

typical equipment faults of the production process, and related causes, including recognition of signs and symptoms of faulty equipment, and early warning signs of potential problems

methods used to monitor the production process, including inspecting, measuring and testing by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination/cross-contamination and food safety risks associated with the process, and related control measures

common causes of variation for operating a production process, and corrective action required

health and safety hazards and controls, including limitations of protective clothing and equipment relevant to the work process

requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities required for the operation of the production process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the production process, including waste/rework collection and handling procedures

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitisation procedures required for the production equipment and work area

recording procedures to track traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing

production equipment and related services

materials to be processed

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch specifications, control points and processing parameters

recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2090 Operate a freezing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a freezing process.

This unit applies to individuals who work under general supervision and in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a freezing process and associated equipment.

This unit should not be delivered in a qualification with FBPOPR2092 Operate a continuous freezing process.

All work must be carried out to comply with workplace procedures according to state/territory health and safety, environmental and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Confirm products are available to meet freezing requirements 1.2 Confirm equipment is clean and ready for operation according to health, safety and food safety requirements 1.3 Wear appropriate personal protective clothing and ensure correct fit
2. Prepare the freezing process for operation	2.1 Fit machine components and related attachments, and adjust to meet operating requirements 2.2 Enter processing and operating parameters to meet safety and production requirements 2.3 Carry out pre-start checks according to safe work procedures
3. Operate and monitor equipment	3.1 Start, operate and monitor equipment to ensure optimal performance 3.2 Monitor the process to confirm that product specifications are met 3.3 Identify, adjust and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.4 Follow and apply workplace housekeeping procedures and environmental requirements
4. Shut down the freezing process	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process according to work health and safety and operating procedures 4.3 Identify and report maintenance requirements according to workplace procedures 4.4 Maintain workplace records according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to work task Interpret production requirements
Writing	Record processing data using digital and/or paper-based formats
Numeracy	Monitor and interpret production and process control indicators and data, including temperature (C) Read and interpret gauges and scales

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2090 Operate a freezing process	FBPOPR2056 Operate a freezing process	Minor changes to Performance Criteria to clarify task Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR2090 Operate a freezing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated a freezing process to freeze at least one batch of product to meet specifications, including:

applying safe work procedures

following food safety practices

monitoring control points and conducting inspections to confirm process remains within specification, including:

tunnel and product temperatures

throughput

removal of frozen waste product from equipment

visually inspecting product

addressing routine processing issues.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of freezing, including the changes that occur to product during freezing

basic operating principles of equipment used in the operation of a freezing process, including:

main equipment components

status and purpose of guards

basic principles and operation of refrigeration system

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

the flow of the freezing process and the effect of product output on downstream processes

quality characteristics to be achieved by the freezing process

effect of raw material characteristics on the freezing process

operating requirements and parameters of the freezing process, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment, and early warning signs of potential problems

contamination/cross-contamination and food safety risks associated with the freezing process, and related control measures

common causes of variation in the operation of the freezing process, and corrective action required

health and safety hazards and controls, including the limitations of protective clothing and equipment relevant to the work process

requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities required for the operation of the freezing process

procedures and responsibility for reporting production and performance information relevant to the freezing process

environmental issues and controls relevant to the freezing process, including waste collection and handling procedures

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitisation procedures required for freezing equipment

recording procedures to ensure traceability.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing

freezing equipment and related services

products to be frozen

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

production schedule and batch specifications, control points and processing parameters

information on equipment capacity and operating parameters

recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2091 Operate a holding and storage process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a holding and storage process for materials such as grain or milk.

This unit applies to individuals who work under general supervision in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a holding and storage process and associated equipment.

All work must be carried out to comply with workplace procedures according to state/territory health and safety, environmental and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Confirm materials are available to meet operating requirements 1.2 Confirm equipment is clean and maintenance requirements have been met, according to health, safety and food safety requirements 1.3 Wear appropriate personal protective clothing and ensure correct fit
2. Prepare the holding and storage equipment and process for operation	2.1 Fit machine components and related attachments, and adjust to meet operating requirements 2.2 Enter processing and operating parameters to meet safety and production requirements 2.3 Carry out pre-start checks according to workplace health and safety and operating procedures
3. Operate and monitor equipment	3.1 Start, operate and monitor the process according to safe work procedures 3.2 Monitor the process to confirm that specifications are met 3.3 Take samples and test product to ensure specifications are met 3.4 Identify, adjust and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.5 Follow and apply workplace housekeeping procedures and environmental requirements
4. Shut down the holding and storage process	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process according to workplace health and safety and operating procedures 4.3 Identify and report maintenance requirements according to workplace requirements 4.4 Maintain workplace records according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to work task Interpret production requirements
Writing	Record processing information using digital and/or paper-based format
Numeracy	Monitor and interpret storage control indicators and data, including time, temperature, weight (kg, T), volume (L, hL) and agitation speed Read gauges accurately

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2091 Operate a holding and storage process	FBPOPR2058 Operate a holding and storage process	Minor changes to Performance Criteria for clarity Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR2091 Operate a holding and storage process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated a holding and storage process on at least one occasion, including:

applying safe work procedures

following food safety procedures

monitoring control points and conducting inspections to confirm process remains within specification, including:

time/temperature

stock rotation or agitation speed

equipment condition and performance

addressing routine holding or storage issues.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the holding and storage process, including the importance of stock rotation

basic operating principles of equipment for the holding and storage process, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

the flow of the holding and storage process and the effect of product output on downstream processes

contamination/cross-contamination and food safety risks associated with the holding and storage process, and related control measures

quality characteristics to be achieved by the holding and storage process, including organoleptic characteristics of the product

effect of raw material characteristics on the holding and storage process

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes related to the storage and holding process, including signs and symptoms of faulty equipment, and early warning signs of potential problems

techniques used to monitor the holding and storage process, including inspecting, measuring and testing by the process

common causes of variation for the holding and storage process, and corrective action required

health and safety hazards and controls, including the limitations of protective clothing and equipment relevant to the work process

requirements of different shutdowns as appropriate to the holding and storage process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities for operating a holding and storage process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste collection and handling procedures

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitisation procedures required for the holding and storage equipment

recording requirements to ensure traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing

holding and storage equipment and related services

materials required for a holding/storage process

sampling and testing equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

product specifications, control points and processing parameters

information on equipment capacity and operating parameters

sampling schedules and test procedures

recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2092 Operate a continuous freezing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a continuous freezing process.

This unit applies to individuals who work under general supervision and in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a continuous freezing process and associated equipment.

This unit should not be delivered in a qualification with FBPOPR2090 Operate a freezing process.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety, environmental and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Confirm products are available to meet freezing requirements 1.2 Confirm equipment is clean and ready for operation according to health, safety and food safety requirements 1.3 Wear appropriate personal protective clothing and ensure correct fit
2. Prepare the freezing equipment and process for operation	2.1 Fit machine components and related attachments, and adjust to meet operating requirements 2.2 Enter processing and operating parameters to meet safety and production requirements 2.3 Carry out pre-start checks according to safe work procedures
3. Monitor the freezing process	3.1 Start, operate and monitor equipment to ensure optimal performance 3.2 Monitor the process to confirm that product specifications are met 3.3 Identify, adjust and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.4 Follow and apply workplace housekeeping procedures and environmental requirements
4. Shut down the freezing process	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process according to safe work procedures 4.3 Identify and report maintenance requirements according to workplace procedures 4.4 Maintain workplace records according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to work task Interpret production requirements
Writing	Record processing data using digital and/or paper-based formats
Numeracy	Monitor and interpret production and process control indicators and data, including temperature (C) Read and interpret gauges and scales

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2092 Operate a continuous freezing process	FBPOPR2059 Operate a continuous freezing process	Minor changes to Performance Criteria to clarify task Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR2092 Operate a continuous freezing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated a continuous freezing process to freeze at least one batch of product to meet specifications, including:

applying safe work procedures

following food safety practices

monitoring control points and conducting inspections to confirm process remains within specification, including:

flow rates

churn speed

time/temperature

ingredient addition systems

pressures

equipment condition and performance

addressing routine processing issues.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the continuous freezing process, including the stages that occur during the churning and freezing process, and the required physical and microstructure of the product

basic operating principles of equipment required to operate a continuous freezing process, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

services required to operate a continuous freezing process, and action to take if services are not available

the flow of the freezing process and the effect of outputs on downstream processes

additives and ingredients used in the continuous freezing process, and their role in the product

quality characteristics to be achieved by the freezing process

quality requirements of materials/ingredients, and effect of variation on process performance

operating requirements and parameters, and corrective action required where operation of the continuous freezing process is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment, and early warning signs of potential problems

methods used to monitor the production process, including inspecting, measuring and testing by the process

inspection or test points (control points) in the continuous freezing process operation and the related procedures and recording requirements

contamination/cross-contamination and food safety risks associated with the continuous freezing process, and related control measures

common causes of variation in the operation of a continuous freezing process, and corrective action required

health and safety hazards and controls relevant to the operation of a continuous freezing process, including the limitations of protective clothing and equipment relevant to the work process

requirements of different shutdowns as appropriate to the continuous freezing process and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities required for the operation of a continuous freezing process

procedures and responsibility for reporting production and performance information of the continuous freezing process

environmental issues and controls relevant to the continuous freezing process, including waste/rework collection and handling procedures related to the process

basic operating principles of continuous freezing process control, including the relationship between control panels and systems and the physical equipment

cleaning procedures required for the continuous freezing equipment

recording procedures to ensure traceability.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing

freezing process and related equipment and services

materials/ingredients to be frozen

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedules and batch specifications, control points and processing parameters

recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2093 Operate an automated cutting process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down an automated cutting process.

This unit applies to individuals who work under general supervision in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of an automated cutting process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety, environmental and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Confirm product is available to meet processing requirements 1.2 Identify and confirm cleaning requirements and equipment status according to health, safety and food safety requirements 1.3 Wear appropriate personal protective clothing and ensure correct fit
2. Prepare the automated cutting equipment and process for operation	2.1 Fit machine components and related attachments, and adjust to meet operating requirements 2.2 Enter processing and operating parameters to meet safety and production requirements 2.3 Carry out pre-start checks according to health and safety and operating procedures
3. Operate and monitor equipment	3.1 Start, operate and monitor equipment to ensure optimal operations 3.2 Monitor the process to confirm that product specifications are met 3.3 Identify, adjust and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.4 Follow and apply workplace housekeeping procedures and environmental requirements
4. Shut down the automated cutting process	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process according to safe operating procedures 4.3 Identify and report maintenance requirements according to workplace procedures 4.4 Maintain workplace records according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to work task Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information using digital and/or paper-based formats
Numeracy	Monitor and interpret production and process control indicators and data, measurement of cut

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2093 Operate an automated cutting process	FBPOPR2060 Operate an automated cutting process	Minor changes to Performance Criteria to clarify task Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR2093 Operate an automated cutting process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated an automated cutting process to cut at least one batch of product, to meet specifications, including:

applying safe work procedures

following food safety procedures

conducting pre-start checks, including:

inspecting equipment condition to identify blade sharpness and other signs of wear

selecting appropriate settings and/or related parameters for product

cancelling isolation or lock-outs

confirming that equipment is clean and correctly configured for cutting process requirements

positioning sensors and controls correctly

ensuring any scheduled maintenance has been carried out

confirming that all safety guards are in place, and operational and running

trialling cut to confirm accuracy/positioning where required

addressing routine processing issues.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the automated cutting process

basic operating principles of equipment required to operate an automated cutting process, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

the flow of the automated cutting process and the effect of outputs on downstream processes

quality characteristics to be achieved by the automated cutting process, including quality specifications and ability to assess cut quality and determine any required adjustments

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment, and early warning signs of potential problems

methods used to monitor the automated cutting process, including inspecting the quality of cuts

inspection or test points (control points) in the automated cutting process and the related procedures and recording requirements

contamination/cross-contamination and food safety risks associated with the automated cutting process, and related control measures

common causes of variation, and corrective action required when operating an automated cutting process

health and safety hazards and controls, including the limitations of protective clothing and equipment relevant to the work process

requirements of different shutdowns as appropriate to the automated cutting process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities for an automated cutting process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the automated cutting process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitisation procedures required for automated cutting equipment

recording procedures to track traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing

automated cutting equipment and related services

product to be cut

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch specifications, control points and processing parameters

recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2094 Clean equipment in place

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to prepare process equipment for cleaning in place (CIP) or in-line. It applies to food processing equipment that is fixed in place and cannot be moved to a cleaning station. It requires the operator to initiate, monitor and control variables during cleaning.

This unit applies to individuals who work in food processing facilities performing a defined range of activities, most of which are routine and predictable.

All work must be carried out to comply with workplace procedures according to state/territory health and safety, environmental and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for cleaning	1.1 Receive instructions from supervisor and clarify where required 1.2 Identify health and safety hazards in the workplace and inform supervisor 1.3 Wear appropriate personal protective equipment (PPE) and ensure correct fit 1.4 Confirm that chemical stocks are available to meet cleaning and food safety requirements 1.5 Confirm that services are available and ready for operation 1.6 Plan equipment shut down and take equipment off-line for cleaning 1.7 Configure equipment and related valves and pipework to confirm readiness for cleaning 1.8 Set the plant for the cleaning cycle
2. Operate and monitor the cleaning process	2.1 Carry out the cleaning cycle as directed 2.2 Monitor the cleaning process for completeness 2.3 Record cleaning data in line with workplace guidelines 2.4 Verify that cleaning has been effective 2.5 Identify, rectify and report out-of-specification process and equipment performance
3. Dispose of waste and return plant to operating condition	3.1 Flush cleaning chemicals from plant and dispose of waste in line with organisational and environmental guidelines 3.2 Set up plant to meet operational requirements 3.3 Conduct work according to workplace environmental guidelines

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Numeracy	Decant and mix chemicals in the correct proportion Monitor actions, including temperature gauges and tank levels

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2094 Clean equipment in place	FBPOPR2063 Clean equipment in place	Minor changes to Performance Criteria for clarity Knowledge Evidence added	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR2094 Clean equipment in place

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely and effectively cleaned food processing equipment that is fixed in place, on a minimum of two occasions, including:

applying safe work practices and identifying health and safety hazards and controls in the workplace

applying food safety procedures.

shutting down equipment and preparing for cleaning

preparing and using chemicals according to safe work requirements

cleaning equipment to meet work standards

monitoring cleaning and reporting or addressing any non-compliances

flushing equipment and disposing of waste according to environmental guidelines

completing required documentation

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of cleaning in place (CIP) and cleaning out of place (COP), including the use and functions of caustic and acid solutions, and cleaning sequence and stages as required in the workplace

difference between cleaning and sanitising, why each are done and when

cleaning and sanitising requirements, including different levels of cleaning requirements

purpose and use of cleaning equipment and chemicals used

cleaning schedules/cleaning matrices for equipment being cleaned

terminology relating to the chemical solutions used

safe work procedures, including appropriate signage of cleaning activities, and safe handling and storage of cleaners and sanitisers used

health and safety workplace procedures, including purpose and limitations of personal protective equipment

common microbiological, physical, chemical and allergen hazards related to the foods handled in the work area, including the types of hazards likely to occur, the conditions under which they occur, possible consequences, and control methods to prevent occurrence

characteristics of cleaning and sanitising chemicals used, including basic composition as well as compatibility of chemicals with types of equipment

methods used to render equipment safe to clean, including the status and purpose of equipment guards, relevant lock-out/tag-out and isolation procedures

equipment settings required for cleaning and operating

basic operating principles of process control where relevant, including the relationship between control panels and systems and the physical equipment

inspection points for cleaning and sanitising

methods to verify that cleaning has been effective, including adenosine triphosphate (ATP) or protein swabbing

consequences of contamination of process flows by cleaning solutions, and related safeguards

types of waste generated by both the production and the cleaning process and related collection, treatment and disposal requirements

environmental consequences of incorrect cleaning waste disposal procedures

requirements to liaise with/advise related work areas

reporting and recording systems.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food or beverage processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

equipment to be cleaned, and related CIP system

chemicals and/or automated chemical addition system

specifications:

workplace standard operating procedures and task-related documents.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2095 Clean and sanitise equipment

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to clean, sanitise and carry out related procedures for food processing production equipment.

This unit applies to individuals who are primarily responsible for cleaning or where a more detailed knowledge of cleaning and sanitisation processes is required in order to carry out cleaning responsibilities. This unit applies to both wet and dry cleaning methods.

All work must be carried out to comply with workplace procedures according to state/territory health and safety, environmental and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for cleaning	1.1 Receive instructions from supervisor and clarify where required 1.2 Identify health and safety hazards in the workplace and inform supervisor 1.3 Wear appropriate personal protective equipment (PPE) and ensure correct fit 1.4 Confirm that cleaning and sanitising agents and services are available and ready for use 1.5 Prepare chemicals and products in line with safety guidelines 1.6 Clear equipment of product and packaging consumables in preparation for cleaning 1.7 Render equipment safe to clean 1.8 Liaise with other work areas about timing of cleaning
2. Clean and sanitise equipment to meet workplace requirements	2.1 Clean and sanitise equipment according to safe work procedures 2.2 Inspect equipment to confirm operating condition and cleanliness 2.3 Verify that cleaning has been effective 2.4 Identify, rectify and report unacceptable equipment condition 2.5 Store cleaning equipment and chemicals 2.6 Dispose of waste from cleaning process in line with environmental guidelines 2.7 Restore equipment to operating order 2.8 Complete documentation according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Oral communication	Ask questions to clarify understanding or seek further information
Numeracy	Decant and mix chemicals in the correct proportion Monitor actions, including temperature gauges and tank levels

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2095 Clean and sanitise equipment	FBPOPR2064 Clean and sanitise equipment	Minor changes to Performance Criteria for clarity Knowledge Evidence added	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR2095 Clean and sanitise equipment

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely and effectively cleaned and sanitised a minimum of two different items of equipment, including:

applying safe work practices and identifying health and safety hazards and controls in the workplace

applying food safety procedures.

preparing equipment for cleaning

preparing and using chemicals according to safe work requirements

cleaning and sanitising equipment to meet work standards

monitoring cleaning, and reporting or addressing any non-compliances

disposing of waste according to environmental guidelines

completing required documentation

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the purpose of cleaning and sanitisation, and importance in maintaining food safety

the difference between cleaning and sanitisation, when each is used and why

the difference between wet and dry cleaning

functions of cleaners, sanitisers and related equipment

safe work procedures, including appropriate signage of cleaning activities, safe handling and storage of cleaners and sanitisers used, and safety when using cleaning methods

health and safety requirements in the workplace, including purpose and limitations of personal protective equipment (PPE)

cleaning and sanitisation requirements relating to work responsibilities, including the need for different levels of cleaning

different products and PPE used for different equipment

impact that cleaning and sanitising products have on food

common microbiological, physical, chemical and allergen hazards related to the foods handled in the work area, including the types of hazards likely to occur, the conditions under which they occur, possible consequences, and control methods to prevent occurrence

procedures for preparing cleaners and sanitisers as required

cleaning methods to be followed relating to workplace procedures

other work areas/operators who need to be consulted/advised on timing of cleaning

methods used to render equipment safe to clean, including understanding the status and purpose of equipment guards, relevant lock-out/tag-out and isolation procedures and related equipment settings for both cleaning and operating as required

procedures for cleaning and sanitising

types of waste generated by the cleaning process, and related collection, treatment and disposal requirements

potential environmental impact of incorrect waste handling

inspection, cleaning and storage requirements of cleaning equipment used

inspection points and methods for confirming the effectiveness of cleaning and sanitisation, including visual inspection and, where required, recording of cleaning conducted

inspection requirements to confirm equipment condition, including acceptable equipment condition, ability to identify faulty or unacceptable equipment, and take required corrective action

methods to verify that cleaning has been effective, including adenosine triphosphate (ATP) or protein swabbing

recording requirements and responsibilities.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

cleaning and sanitising equipment according to workplace requirements

cleaning equipment and chemicals

PPE

specifications:

workplace standard operating procedures and task-related documents.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2096 Follow procedures to maintain good manufacturing practice in food processing

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to comply with relevant good manufacturing practice (GMP) requirements and workplace quality standards in a food or beverage processing facility.

The unit applies to individuals who follow GMP requirements to undertake routine food processing work, under supervision.

All work must be carried out to comply with workplace procedures according to state/territory health and safety, environmental and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify requirements of GMP related to own work	1.1 Locate sources of information on GMP requirements in the workplace 1.2 Identify GMP requirements for food processing work 1.3 Confirm specific GMP requirements for own work
2. Prepare for work	2.1 Ensure personal hygiene meets GMP requirements 2.2 Prepare, use, store and dispose of personal protective equipment and contamination prevention clothing according to GMP requirements and workplace procedures 2.3 Comply with area entry and exit procedures when moving around the workplace
3. Follow GMP requirements when carrying out work activities	3.1 Routinely monitor work area, materials and equipment to ensure compliance with GMP requirements 3.2 Handle raw materials, product and packaging components according to GMP requirements and workplace procedures 3.3 Identify contamination and follow appropriate control measures relating to work responsibilities and GMP requirements 3.4 Identify processes, practices or conditions that are inconsistent with GMP requirements, and report according to workplace procedures 3.5 Maintain workplace cleanliness and tidiness to meet GMP requirements 3.6 Conduct work according to food safety and environmental procedures 3.7 Complete documentation according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Identify and comprehend information about GMP requirements
Writing	Record workplace information using digital and/or paper-based formats

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2096 Follow procedures to maintain good manufacturing practice in food processing	Not applicable	The unit has been created to address a skill or task required by industry that is not covered by an existing unit	Newly created

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR2096 Follow procedures to maintain good manufacturing practice in food processing

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has followed work procedures to maintain good manufacturing practice (GMP) in food processing work, and demonstrated each of the following points at least once:

locating and following workplace information relating to GMP responsibilities

maintaining good personal hygiene consistent with GMP requirements, including at least:

making team leader or supervisor aware of reportable illness

appropriate wearing of jewellery and makeup

using appropriate work methods and personal protective clothing and equipment to prevent contamination and cross-contamination of raw materials and ingredients

using and storing personal clothing and footwear consistent with GMP requirements and workplace procedures

following workplace procedures when moving around the workplace to maintain GMP

following GMP requirements when carrying out work functions

identifying and responding to performance that fails to meet GMP requirements, including:

making adjustments

reporting to relevant personnel

appropriately handling and disposing of materials that are contaminated or non-conforming

identifying and reporting a situation that could compromise GMP requirements

maintaining work area in a clean and tidy state

following workplace procedures for traceability.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

sources of advice on GMP requirements in relation to own work

regulatory frameworks relevant to food processing:

Food Standards Code, relevant to work role and products

state and territory Food Acts and their associated regulations

hazard analysis and critical control point (HACCP) principles for the workplace

the role of GMP in preventing contamination, cross-contamination and potential implications of non-compliance

the relationship between GMP and the quality system, including:

personnel responsible for designing and managing GMP

personal role to maintain GMP

the role of internal and external auditors

personal protective clothing and equipment requirements, including rules around removal of clothing when moving between areas of different risk

personal protective clothing and footwear use, condition, storage and disposal requirements

storage and handling requirements for raw materials, product and packaging components relevant to work role

common microbiological, physical, chemical and allergen hazards related to the foods handled in the work area, including the types of hazards likely to occur, the conditions under which they occur, possible consequences, and control methods to prevent occurrence

control methods and procedures used in the work area to maintain GMP, including:

the purpose of control

the consequences of lack of control

control monitoring

performance that is unacceptable or fails to meet specifications

actions required in response to non-conformance

workplace environmental procedures

workplace procedures for reporting and recording information.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food or beverage processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

cleaning products

food processing equipment

specifications:

GMP information relating to the workplace

reporting and monitoring systems

workplace instructions and procedures

relationships:

supervisor.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2097 Operate a depositing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a depositing process, to deposit products such as chocolate, dough or toppings into tins, onto belts or directly onto product, where a further processing outcome is usually required.

This unit applies to individuals who work under general supervision in a food processing production environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a depositing process and associated equipment.

All work must be carried out to comply with workplace procedures according to state/territory health and safety, environmental and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in depositing processing area	1.1 Receive work instructions and clarify where required 1.2 Confirm materials are available to meet product specification 1.3 Identify and confirm cleaning and maintenance requirements and status according to health, safety and food safety requirements 1.4 Wear appropriate personal protective equipment and clothing and ensure correct fit
2. Prepare the depositing equipment and process for operation	2.1 Fit machine components and related attachments, and adjust to meet operating requirements 2.2 Enter processing and operating parameters to meet safety and production requirements 2.3 Carry out pre-start checks according to safe work procedures 2.4 Check equipment performance and adjust according to production requirements 2.5 Transfer materials to depositing equipment according to workplace procedures
3. Operate and monitor equipment	3.1 Start, operate and monitor the depositing process according to operating instructions and safety procedures 3.2 Monitor depositing equipment to identify variation in operating conditions 3.3 Adjust equipment operations to ensure product meets specification 3.4 Identify, adjust and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.5 Follow and apply workplace housekeeping and environmental procedures
4. Shut down the depositing process	4.1 Identify the appropriate shutdown procedure 4.2 Shut the process down according to health and safety and operating procedures 4.3 Identify and report maintenance requirements according to workplace procedures 4.4 Maintain workplace records according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret key information in recipes, equipment operational instructions and workplace procedures
Writing	Complete processing records using digital and/or paper-based formats
Numeracy	Read and interpret equipment gauges and scales Apply basic calculations to quantities in recipes for production volume and equipment Measure parameters for deposited product (size, dimensions, weight, shape)

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2097 Operate a depositing process	FBPOPR2033 Operate a depositing process	Minor changes to Performance Criteria for clarity Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR2097 Operate a depositing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated a depositing process to deposit at least one batch of product to meet specifications, including:

applying food safety procedures to work practices

following safe work procedures

monitoring control points and conducting inspections to confirm the process remains within specification, including:

maintaining supply of materials for depositing

controlling weights

checking dimensions and positioning of deposited material

visually inspecting to identify faults, including unacceptable placement

checking pump stroke settings

checking line speed

addressing routine processing issues.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the depositing process, including product preparation and conditioning requirements and product depositing

basic operating principles of equipment used in the depositing process, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

the flow of the depositing process and the effect of outputs on downstream processes

quality requirements of materials for depositing, and the effect of variation on depositing process performance and outputs

quality characteristics required of outputs from the depositing process

operating requirements and parameters of the depositing process, and corrective action required where operation is outside specified operating parameters

scope to adjust for weight variation within workplace quality parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

methods used to monitor the depositing process, including inspecting, measuring and testing by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination/cross-contamination and food safety risks associated with the depositing process, and related control measures

common causes of variation in the operation of the depositing process, and corrective action required

health and safety hazards and controls relevant to the operation of the depositing process

requirements of different shutdowns as appropriate to the depositing process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities required for the operation of the depositing process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the depositing process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitising procedures required for depositing equipment

procedures to record traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

depositing equipment and related services

product to be deposited

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

recipe/batch specifications, control points and processing parameters

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR3007 Operate a bulk liquid transfer process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to receive and load out bulk liquid product or raw materials.

This unit applies to individuals transferring bulk liquid product and materials from tankers and between storage and production storage facilities.

All work must be carried out to comply with workplace procedures according to state/territory health and safety, environmental regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for bulk materials transfer work	1.1 Confirm work instructions and clarify where required 1.2 Identify health, safety and food safety hazards for the bulk liquid transfer process and inform supervisor 1.3 Wear appropriate personal protective equipment and ensure correct fit 1.4 Identify tank locations, and product and materials holdings and capacities 1.5 Confirm actual-to-recorded holding levels
2. Prepare bulk liquid transfer equipment and process for operation	2.1 Inspect condition of tank and related equipment, and identify and report maintenance requirements 2.2 Select transfer equipment settings and operating parameters to meet safety and transfer requirements 2.3 Carry out checks and tests, and follow other materials and product clearance procedures prior to transfer 2.4 Establish the priorities for materials transfer to match intakes and transfers to storage capacity and production requirements
3. Transfer bulk liquid materials	3.1 Start and operate the transfer process according to work health and safety and operating requirements 3.2 Monitor the transfer process to confirm correct location selection, quantities and equipment settings 3.3 Transfer bulk liquid materials and product to the required location or storage facility 3.4 Maintain a clean and tidy workplace according to health, safety and food safety procedures 3.5 Maintain workplace records in required format 3.6 Conduct work according to workplace environmental guidelines
4. Complete transfer operations	4.1 Position valves and related equipment settings to complete transfer operation 4.2 Purge product and materials from lines according to workplace procedures 4.3 Clean and prepare equipment for further transfer 4.4 Record information on the transfer operation in required format 4.5 Identify and report maintenance activities according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Learning	Plan and sequence steps in transfer process
Reading	Identify product and other transfer requirements from order forms Read system information from control screens Interpret workplace procedures
Writing	Record data and observations using digital and/or paper-based format
Numeracy	Interpret system process control data, capacities, quantities and product levels (L, hL)

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR3007 Operate a bulk liquid transfer process	FBPOPR2008 Operate a bulk liquid transfer process	Unit code updated to better match complexity of work task Minor changes to Performance Criteria for clarity Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR3007 Operate a bulk liquid transfer process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has received and loaded out at least one bulk liquid product or raw material, including:

applying safe work procedures

following food safety procedures

inspecting equipment for signs of wear, including visual inspections to detect leaks, listening for unusual noises and/or vibrations in pumps, and checking gauges and meters

using workplace records and systems to confirm tank holdings and capacities and determining appropriate source/destination holding facilities, including verifying by physically inspecting storage facilities and checking materials/product compatibility

preparing equipment for materials transfer, including confirming that equipment is clean, lines are purged, isolation or lock-outs are cancelled as required, any scheduled maintenance has been completed, and safety guards/equipment are correctly positioned

operating and monitoring transfer process to confirm that correct quantities are transferred at the required times, to the required locations, including monitoring pump loads and flow rates, and filter/strainer condition

completing transfer operations, including purging lines and selecting appropriate equipment/system settings

taking corrective action to address transfer issues.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

bulk liquid materials storage facilities layout and related management systems

basic operating principles of the system and equipment used, including the features of the bulk liquid handling system

good manufacturing practices (GMP) relevant to work task

equipment used, including sensors, valves, pumps, pipework and other related equipment that controls the flow and transfer of bulk liquid materials, equipment operating capacity and the status and purpose of guards

planning and scheduling systems and responsibilities to prioritise materials transfer processes, including characteristics of materials received and related storage requirements, production requirements and storage capacities

signs and symptoms of faulty equipment, and early warning signs of potential problems

operating parameters, and corrective action required where operation is outside specified operating parameters

health and safety hazards and controls, including emergency procedures to respond to hazardous situations

product inspection procedures within level of responsibility

clearance procedures, including relevant test methods and action required if results are not within specification or clearance is not provided

contamination/cross-contamination and food safety risks associated with the process, and related control measures

isolation, lock-out and tag-out procedures and responsibilities

environmental issues associated with bulk liquid materials transfer, including consequences of spills, and appropriate control/containment procedures

basic operating principles of process control, where relevant, including the relationship between control panels and systems and the physical equipment

workplace cleaning and sanitisation procedures required for the bulk liquid transfer process

recording requirements and procedures for the bulk liquid transfer process

recording requirements to ensure traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

bulk transfer system, equipment and services

bulk materials (liquid)

receival schedules and sequencing systems

sampling equipment as required

documentation and recording requirements and procedures

cleaning materials and equipment

specifications:

work roles and responsibilities

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

sampling schedules and test procedures

storage capacities and bulk receival equipment capacity and operating parameters.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR3008 Load and unload tankers

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to prepare, load and unload transport tankers with bulk product, and maintain records of product.

This unit applies to individuals who have responsibility for loading and unloading tankers and who resolve routine problems with that process.

All work must be carried out to comply with workplace procedures according to state/territory health and safety, environmental regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare transport tankers for loading	1.1 Confirm work instructions and clarify where required 1.2 Identify health, safety and food safety hazards, and confirm controls are in place 1.3 Wear appropriate personal protective equipment and clothing 1.4 Check the loading schedule to confirm loading requirements 1.5 Confirm that transfer equipment is in operational condition 1.6 Select transfer equipment settings and operating parameters to meet safety and loading requirements 1.7 Locate bulk materials to confirm type, quantity available and clearance for loading 1.8 Confirm priorities for loading to meet delivery requirements
2. Check product for loading	2.1 Check that receival record confirms product type and quantities 2.2 Clear product for loading according to workplace procedures and safety requirements 2.3 Identify bulk storage locations, holdings and capacities 2.4 Confirm actual-to-recorded holding levels 2.5 Confirm transfer equipment is in operational condition 2.6 Confirm priorities for loading to meet delivery requirements
3. Operate and monitor the tanker loading and unloading process	3.1 Start and operate the tanker loading process according to safe work procedures 3.2 Monitor equipment to confirm load transfer to tanker in correct quantities 3.3 Monitor equipment to ensure optimal operations 3.4 Take samples of product for testing 3.5 Select equipment settings to complete loading operation 3.6 Purge in-flight product from lines 3.7 Clean equipment and prepare for further loading according to safe work and quality standards 3.8 Record information on the loading operation according to workplace procedures
4. Unload product and complete housekeeping	4.1 Start and operate the tanker unloading process according to safe work procedures 4.2 Select equipment settings to complete unloading operation 4.3 Purge in-flight product from lines 4.4 Clean and shut down equipment and prepare for further work in line with workplace procedures 4.5 Ensure waste is disposed of in line with environmental requirements 4.6 Record information on the unloading operation according to workplace procedures 4.7 Identify and report maintenance requirements according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Learning	Resolve routine problems with pumping equipment
Reading	Interpret information relevant to product and loading requirements
Writing	Record data and observations using digital and/or paper-based formats
Numeracy	Interpret capacities (m3), quantities (mL, L, hL), temperature (C)

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR3008 Load and unload tankers	FBPOPR2009 Load and unload tankers	Unit code updated to better match complexity of work task Minor changes to Performance Criteria to clarify intent Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR3008 Load and unload tankers

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has loaded and unloaded at least one load of product into and out of a tanker, including:

applying safe work practices

applying quality standards to work practices

completing records accurately.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

bulk storage facility layout and related management systems

basic operating principles of the system and equipment used, including the features of the tanker loading/unloading and materials transfer systems

equipment that controls the flow and transfer of bulk materials, equipment operating capacity and the status and purpose of guards

tanker types and capacities

planning and scheduling systems and responsibilities to prioritise loading and unloading processes, including the characteristics of materials received, and related storage requirements, production requirements and storage capacities

signs and symptoms of faulty equipment and early warning signs of potential problems, including leaks, unusual noises and/or vibrations in pumps

operating parameters, and corrective action required where operation is outside specified operating parameters

product inspection and procedures within level of responsibility

steps in preparing transfer equipment for use, including confirming that equipment is clean, lines are purged, isolation or lock-outs are cancelled as required, and any scheduled maintenance has been completed

steps in confirming that tankers are in suitable condition for loading, including checking cleaning records and confirming that any scheduled maintenance has been carried out

steps in confirming that correct quantities are transferred at the required times, to the required locations, including monitoring pump loads, flow rates and filter/strainer condition

clearance procedures, including relevant test methods, and action required if results are not within specification or clearance is not provided

health and safety hazards and controls, including emergency procedures to respond to hazardous situations

contamination risks and controls, including cross-contamination risks, product compatibility and storage requirements

awareness of common microbiological, physical, chemical and allergen hazards related to the foods and/or products handled in the work area, including the types of hazards likely to occur, the conditions under which they occur, possible consequences, and control methods to prevent occurrence

when and how to use emergency stop functions on equipment

isolation, lock-out and tag-out procedures and responsibilities

environmental issues associated with bulk liquid materials transfer, including consequences of spills and appropriate control/containment procedures

recording requirements and procedures, including related receivals and dispatch documentation

cleaning procedures for loading and unloading equipment and tanker

procedures to record traceability of product and ingredients.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

loading/unloading schedules and related receivals and/or dispatch documentation

tankers, storage facilities and materials transfer equipment

product for loading/unloading

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, quality and environmental requirements

information about equipment/tanker capacity and operating parameters

loading/unloading information recording system and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR3009 Participate in sensory analyses

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to participate in sensory analyses of food products and ingredients.

This unit applies to individuals who work in the food processing industry within a team. It covers analyses of food product or ingredients using taste, texture, appearance and smell.

All work must be carried out to comply with workplace procedures according to state/territory health and safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to conduct sensory analysis	1.1 Interpret work instructions from supervisor and clarify where required 1.2 Identify health and safety hazards and ensure controls are in place 1.3 Wear appropriate personal protective clothing and equipment and ensure correct fit 1.4 Ensure that personal conduct and the test environment are appropriate to conducting sensory analysis 1.5 Recognise any personal sensory blind spots
2. Conduct sensory analysis	2.1 Ensure that samples are available for analysis 2.2 Use the correct method and criteria for sampling according to workplace procedures and requirements 2.3 Analyse samples using analysis criteria 2.4 Identify and report defects or abnormalities in sample 2.5 Record results according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret standard operating procedures (SOPs), specifications and sampling plans
Writing	Complete sampling records using electronic, digital and/or paper-based formats
Oral communication	Use industry terminology to describe sensory properties of samples

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR3009 Participate in sensory analyses	FBPOPR2014 Participate in sensory analyses	Unit code updated to better match complexity of work task Minor changes to Performance Criteria to clarify intent Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR3009 Participate in sensory analyses

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has participated in sensory analyses of food and/or beverage products and ingredients to analyse at least three different products, including:

describing the products using appropriate industry terminology, against set criteria

identifying product faults

declaring any personal blind spots.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

health and safety hazards and controls, including the purpose and limitations of personal protective equipment (PPE) and clothing

principles of sensory analysis, including attributes that can be detected by taste and smell, how these different tastes are detected, and an understanding of attributes detected by mouth feel and appearance

sensory analysis system and procedures

specific criteria used to evaluate material/product samples, and the associated descriptions

sample preparation requirements, including the effect of sample temperature on sensory analysis

the effect of personal conduct on analytical ability, including stimuli and conditions that can dull sensitivity

requirements of the environment appropriate to conducting sensory analyses

the components of material/product sampled that contribute to flavour, aroma, appearance and texture

the likely causes of variation in results, including typical variation that can occur in the material/product, and how these occur, as well as how the method of analysis, the environment and the state of individual participants can affect the outcome

procedures and responsibility for recording and reporting sensory analysis information.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

recording and reporting media

products or ingredients to be sampled

specifications:

work instruction, sensory analysis criteria.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR3010 Operate and monitor a filtration process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a filtration process to filter products such as juice, milk and edible oils. The unit includes the use of membrane and other filter systems.

This unit applies to individuals who work in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a filtration process and associated equipment.

All work must be carried out to comply with workplace procedures according to state/territory health and safety, environmental and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Confirm materials are available to meet product specification 1.2 Confirm cleaning and maintenance requirements and status according to health, safety and food safety requirements 1.3 Wear appropriate personal protective clothing and ensure correct fit
2. Prepare the filtration equipment and process for operation	2.1 Fit machine components and related attachments, and adjust to meet operating requirements 2.2 Enter processing and operating parameters to meet safety and production requirements 2.3 Carry out pre-start checks according to safe work procedures
3. Operate and monitor equipment	3.1 Start, operate and monitor the process according to safe work procedures 3.2 Monitor the process to confirm that solids are separated from liquid, and specifications are met 3.3 Take samples and test to ensure product meets specifications 3.4 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.5 Follow and apply workplace housekeeping and environmental requirements
4. Shut down the filtration process	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process according to safe work procedures 4.3 Identify and report maintenance requirements according to workplace procedures 4.4 Maintain workplace records according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret product specification and standard operating procedures relevant to job task Interpret production requirements
Writing	Record processing information using digital and/or paper-based format
Numeracy	Monitor and interpret production and process control indicators and data Read gauges accurately

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR3010 Operate and monitor a filtration process	FBPOPR2037 Operate a filtration process	Unit merged with FBPOPR2057 Operate a membrane process Unit code and title updated to match complexity of task Minor changes to Performance Criteria for clarity Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Not equivalent
FBPOPR3010 Operate and monitor a filtration process	FBPOPR2057 Operate a membrane process	Unit merged with FBPOPR2037 Operate a filtration process	Not equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR3010 Operate and monitor a filtration process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated a filtration process to filter at least one batch of product to meet product specifications, including:

applying safe work procedures

following food safety procedures

conducting pre-start checks, including:

inspecting equipment/filter condition to identify any signs of wear

selecting appropriate settings and/or related parameters

cancelling isolation or lock-outs

confirming that equipment, including pumps, valves and pipework, is clean and correctly configured for the filtration requirements

confirming sensors and controls are correctly positioned

confirming all safety guards are in place and operational

starting, operating, monitoring and adjusting membrane processing equipment to achieve required outcomes, including monitoring control points and conducting inspections to confirm process remains within specification, including monitoring:

temperatures

flow rates

total solids

pressure/vacuum

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of filtration or membrane processing, including:

particle size of component of product

methods used to achieve the outcome

basic operating principles of filtration processing equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

material composition of membranes and filters used in the workplace, and related operating, cleaning and storage requirements

the flow of the filtration process, including the different processing streams and the effect of the filtration outputs on downstream processes

good manufacturing practices (GMP) relevant to work task

quality characteristics required of the filtration processing outputs

the effect of variation in raw material characteristics on filtration performance

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters, including the effect of variation in processing parameters, including temperature, pressure, total solids and flow rates on filtration performance

typical equipment faults and related causes, including signs and symptoms of faulty equipment, and early warning signs of potential problems

techniques used to monitor filtration, including inspecting filters or membranes, measuring and testing by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination/cross-contamination and food safety risks associated with the process, and related control measures

common causes of variation, and corrective action required when operating a membrane process

health and safety hazards and controls, including the limitations of protective clothing and equipment relevant to the work process

requirements of different shutdowns as appropriate to filtration and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage and shutdown

cleaning and sanitisation requirements required for filtration equipment and filters/membranes

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to filtration, including waste collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

recording requirements to ensure traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

filtration equipment and related services

product to be filtered

cleaning and sanitisation materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule and batch specifications, control points and processing parameters

recording requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR3011 Operate and monitor a heat treatment process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a heat treatment process.

This unit applies to individuals who work in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a heat treatment process and associated equipment.

All work must be carried out to comply with workplace procedures according to state/territory health and safety, environmental and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in heat treatment processing area	1.1 Confirm product is available to meet processing requirements 1.2 Identify and confirm equipment has been cleaned according to health, safety and food safety requirements 1.3 Identify safety requirements and wear appropriate personal protective clothing and equipment and ensure correct fit
2. Prepare the heat treatment process for operation	2.1 Fit and adjust machine components and related attachments, and adjust to meet operating requirements 2.2 Enter processing and operating parameters to meet safety and production requirements 2.3 Carry out pre-start checks according to workplace requirements
3. Operate and monitor equipment	3.1 Start up and operate the heat treatment process according to standard operating procedures 3.2 Monitor heat treatment equipment to ensure optimal operations 3.3 Identify, rectify and/or report out-of-specification equipment, product or process outcomes according to workplace requirements 3.4 Follow and apply workplace housekeeping, environmental and waste disposal procedures
4. Shut down the heat treatment process	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process according to safe work procedures 4.3 Identify and report maintenance requirements according to workplace procedures 4.4 Maintain workplace records according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret standard operating procedures for the heat treatment process Interpret heat treatment requirements
Writing	Complete processing records using digital and/or paper-based formats
Numeracy	Monitor and interpret production and process control indicators and data, including time, temperature (C), flow rates, pressure Monitor supply and flow of materials to and from the process

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR3011 Operate and monitor a heat treatment process	FBPOPR2040 Operate a heat treatment process	Unit code and title updated to match complexity of task Minor changes to Performance Criteria to clarify intent Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR3011 Operate and monitor a heat treatment process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated a heat treatment process to treat at least one batch of product to specification, including:

following safe work procedures

monitoring control points and conducting inspections to confirm process remains within specification, including:

time and temperature

pressure

flow rates

flow diversion

taking corrective action in response to out-of-specification results.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of heat treatment, including the effect of heat treatment on product and on microbiological characteristics

the relationship between time, temperature and pressure in the heat treatment process, including associated holding and cooling profiles according to product requirements

basic operating principles of equipment used in the heat treatment process, including:

main equipment components

types and characteristics of heating mediums used

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

the flow of the heat treatment process and the effect of product output on downstream processes

quality characteristics required of the heat-treated product

effect of raw material characteristics on the heat treatment process, including variation in viscosity/texture, microbial load and acidity

heat treatment requirements for food to be treated, including low and/or high acid foods

operating requirements and parameters for the heat treatment process, and corrective action required where operation is outside specified operating parameters

typical equipment faults for the heat treatment process, and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

methods used to monitor the heat treatment process, including inspecting, measuring and testing by the process

good manufacturing practices (GMP) relevant to work task

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination/cross-contamination and food safety risks associated with the process, and related control measures

common causes of variation in the operation of the heat treatment process, and corrective action required

health and safety hazards and controls, including the limitations of protective clothing and equipment relevant to the work process

requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities required for the operation of the heat treatment process

procedures and responsibility for reporting production and performance information

cleaning and sanitisation procedures required for heat treatment process, including purpose, water flow

environmental issues and controls relevant to the heat treatment process, including waste/rework collection and handling procedures related to the process

operating principles of process control, where relevant, including the relationship between control panels and systems and the physical equipment

procedures to track traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food or beverage processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

heat treatment process and related equipment and services

product to be heat treated

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch specifications, control points and processing parameters

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR3012 Operate and monitor a drying process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a drying process.

This unit applies to individuals who work in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a drying process and associated equipment.

All work must be carried out to comply with workplace procedures according to state/territory health and safety, environmental and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the drying process for operation	1.1 Confirm materials are available to meet processing requirements 1.2 Identify and confirm cleaning and maintenance requirements and status according to health, safety and food safety requirements 1.3 Enter processing and operating parameters as required to meet safety and production requirements 1.4 Carry out pre-start checks according to workplace health and safety and operating procedures
2. Operate and monitor the equipment	2.1 Start, operate and monitor the process for variation in operating conditions 2.2 Monitor the process to confirm that specifications are met 2.3 Identify, adjust and report out-of-specification equipment, product or process outcomes according to workplace requirements 2.4 Follow and apply workplace housekeeping and environmental procedures
3. Shut down the drying process	3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process according to safe work procedures 3.3 Identify and report maintenance requirements according to workplace procedures 3.4 Maintain workplace records according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to work task Interpret production requirements
Writing	Record processing data using digital and/or paper-based formats
Numeracy	Monitor and interpret production and process control indicators and data, including temperature (C), weight (g, kg), time, speed, pressure, moisture Monitor supply and flow of materials to and from the process

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR3012 Operate and monitor a drying process	FBPOPR2042 Operate a drying process	Unit code and title updated to match complexity of task Minor changes to Performance Criteria to clarify task Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR3012 Operate and monitor a drying process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated a drying process to dry at least one batch of food product to specification, including:

applying safe work procedures

conducting pre-start checks, including:

inspecting equipment condition, including checking belts, chains, screens, seals and valves, and filters, to identify any signs of wear

selecting appropriate settings and/or related parameters

cancelling isolation or lock-outs as required

confirming that equipment is clean and correctly configured for processing requirements

positioning sensors and controls correctly

ensuring any scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

monitoring control points and conducting inspections as required to confirm process remains within specification, including:

temperatures

moisture content

air flow

throughput

time/speed

pressure/vacuum

product characteristics

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the purpose and basic principles of the drying process, including the stages that occur during the drying process and the effect on product structure of each stage

basic operating principles of equipment used in the drying process, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required to operate the drying process, and action to take if services are not available

quality characteristics to be achieved by the drying process

materials preparation requirements, and the effect of variation on the process

the flow of the drying process and the effect of outputs on downstream processes

operating requirements and parameters of the drying process, and corrective action required where operation is outside specified operating parameters

typical equipment faults related to the operation of the drying process, and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

methods used to monitor the drying process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

good manufacturing practices (GMP) relevant to work task

contamination/cross-contamination and food safety risks associated with the process, and related control measures

common causes of variation, including air temperature, air velocity, humidity and pressure, and corrective actions required if these are out-of-specification

health and safety hazards and controls, including limitations of protective clothing and equipment relevant to the operation of the drying process

requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities required for the operation of the drying process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the drying process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitisation procedures required for drying equipmen

recording procedures to ensure traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food or beverage processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

drying equipment and related services

product to be dried

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule, batch specifications, control points and processing parameters

recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR3013 Operate and monitor an homogenising process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a homogenising process.

This unit applies to individuals who work in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a homogenising process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety, environmental, and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Confirm materials are available to meet processing requirements 1.2 Identify and confirm cleaning and maintenance requirements and status according to health and safety and food safety requirements 1.3 Wear appropriate personal protective clothing and equipment and ensure correct fit
2. Prepare homogenising process for operation	2.1 Fit machine components and related attachments and adjust to meet operating requirements 2.2 Enter processing and operating parameters as required to meet safety and production requirements 2.3 Carry out pre-start checks according to workplace health and safety and operating procedures
3. Operate and monitor equipment	3.1 Start, operate and monitor the process to ensure optimal operations 3.2 Monitor the process to confirm that specifications are met 3.3 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.4 Follow and apply workplace housekeeping and environmental procedures
4. Shut down homogenising equipment	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process according to health and safety and operating procedures 4.3 Identify and report maintenance requirements according to workplace procedures 4.4 Maintain workplace records according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to work task Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information using digital and/or paper-based formats
Numeracy	Read and interpret gauges and scales Monitor and interpret production and process control indicators and data, including temperature (C), pressure, volume (mL, L)

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR3013 Operate and monitor an homogenising process	FBPOPR2043 Operate an homogenising process	Unit code and title updated to better match complexity of task Minor change to unit Application Minor changes to Performance Criteria to clarify task Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR3013 Operate and monitor an homogenising process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated a homogenising process to homogenise at least one batch of food to specification, including:

conducting pre-start checks, including:

inspecting equipment condition to identify any signs of wear

selecting appropriate settings and/or related parameters

cancelling isolation or lock-outs as required

confirming that equipment is clean and correctly configured for processing requirements

positioning sensors and controls correctly

ensuring any scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

monitoring control points and conducting inspections as required to confirm the homogenising process remains within specification, including:

temperature

pressure

throughput

taking corrective action in response to out-of-specification results.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of homogenising

basic operating principles of equipment used in the operation of a homogenising process, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

effect of raw materials on homogenisation process outcomes, including variables, including solids (brix), acidity, temperature, consistency and colour

quality requirements to be achieved by the homogenisation process

the flow of the homogenising process and the effect of product output on downstream processes

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults related to the homogenising process, and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

techniques used to monitor the homogenising process, including inspecting, measuring and testing

good manufacturing practices (GMP) relevant to work task

inspection or test points (control points) in the process, and the related procedures and recording requirements

common causes of variation in the operation of the homogenising process, and corrective action required

health and safety hazards and controls relevant to the operation of the homogenising process

requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities required for the operation of the homogenising process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the homogenising process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitisation procedures required for homogenising equipment

procedures to record traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

homogenisation equipment and related services

product to be homogenised

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch specifications, control points and processing parameters

recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR3014 Operate and monitor a retort process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a retort process.

This unit applies to individuals who work under general supervision in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a retort process and associated equipment.

All work must be carried out to comply with workplace procedures according to state/territory health and safety, environmental and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Confirm products are available to meet retorting requirements 1.2 Confirm equipment is clean and ready for operation according to health, safety and food safety requirements 1.3 Identify safety requirements and wear appropriate personal protective clothing and equipment, ensuring correct fit
2. Prepare the retort equipment and process for operation	2.1 Fit machine components and related attachments, and adjust to meet operating requirements 2.2 Enter processing and operating parameters as required to meet safety and production requirements 2.3 Carry out pre-start checks according to workplace requirements
3. Operate and monitor equipment	3.1 Start up and operate the retort process according to standard operating procedures 3.2 Monitor retort equipment to ensure optimal operations 3.3 Identify, adjust and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.4 Follow and apply workplace housekeeping, environmental and waste disposal procedures
4. Shut down the retort process	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process according to safe work procedures 4.3 Identify and report maintenance requirements according to workplace procedures 4.4 Maintain workplace records according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret standard operating procedures for the retort process Interpret retort requirements
Writing	Complete processing records using digital and/or paper-based formats
Numeracy	Monitor and interpret production and process control indicators and data including pH, time/temperature, flow and pressure Read gauges and scales Monitor supply and flow of materials to and from the process

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR3014 Operate and monitor a retort process	FBPOPR2044 Operate a retort process	Unit code and title updated to better match complexity of task Minor changes to Performance Criteria to clarify intent Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR3014 Operate and monitor a retort process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated a retort process to treat at least one batch of product to specification, including:

monitoring control points and conducting inspections as required to confirm process remains within specification, including:

time

temperature

pressure at each stage

taking corrective action in response to out-of-specification results

following safe work procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of heat treatment and retort process, including:

relationship between time and temperature in the retort process

changes and requirements of each stage, including cooking, cooling and post-treatment container handling

the purpose and requirements of container coding

basic operating principles of equipment required for operating a retort process, including main equipment components, including:

thermometers, chart recorder, temperature control system, clock and pressure gauges

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

different types of retort processes and products treated

the flow of the retort process and the effect of product output on downstream processes

quality characteristics required of the retorted product

effect of raw material characteristics on process performance

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults for a retort process operation, and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

techniques used to monitor the retort process, including inspecting, measuring and testing

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination/cross-contamination and food safety risks associated with the process, and related control measures, including both the risks of contamination related to processing and to post-processing handling of containers

time and temperature required to ensure product becomes sterile

common causes of variation, and corrective action required, including the effects of variables, including container size, product particulates, pH, time/temperature and pressure on process outcomes

health and safety hazards and controls relevant to operating a retort process

requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

good manufacturing practices (GMP) relevant to work task

isolation, lock-out and tag-out procedures and responsibilities required for operating a retort process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitisation procedures required for retorting equipment

procedures to record traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

retort equipment and related services

product to be retorted

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, and quality requirements

information on equipment capacity and operating parameters

production schedule/batch specifications, control points and processing parameters

documentation and recording requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR3015 Pre-process raw materials

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, monitor, adjust and shut down machinery used for the preparation of raw materials that may be used in human food or animal feed, including pulses and/or animal products.

This unit applies to individuals who work in a food or feed processing environment. It typically applies to the production worker responsible for applying operating principles to the operation and monitoring of machinery to prepare raw materials.

All work must be carried out to comply with workplace procedures according to state/territory health and safety, environmental and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Confirm materials are available to meet product specification 1.2 Confirm equipment is clean and ready for operation according to work health, safety and food safety requirements 1.3 Wear appropriate personal protective clothing and ensure correct fit
2. Prepare equipment for pre-processing	2.1 Fit machine components and related attachments, and adjust to meet operating requirements 2.2 Enter processing and operating parameters to meet safety and production requirements 2.3 Carry out pre-start checks according to safe work procedures
3. Operate and monitor the pre-processing process	3.1 Start, operate and monitor equipment to ensure optimal performance 3.2 Monitor control points in the process to confirm that product specifications are met 3.3 Take samples and test product to ensure specifications are met 3.4 Identify, adjust and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.5 Maintain the work area according to safe work and food safety procedures 3.6 Maintain workplace records, including traceability and biosecurity records, according to workplace procedures
4. Shut down the pre-processing process	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process according to safe work procedures 4.3 Identify and report maintenance requirements according to workplace procedures 4.4 Ensure waste is disposed of in line with environmental requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job task Interpret production requirements
Writing	Record processing data using digital and/or paper-based formats
Numeracy	Monitor and interpret production and process control indicators and data Measure product using weight (g, Kg) and volume (ml, L)

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR3015 Pre-process raw materials	FBPOPR2048 Pre-process raw materials	Unit code updated to better match work task Minor changes to Performance Criteria to clarify task Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR3015 Pre-process raw materials

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has pre-processed raw materials to prepare at least one batch of raw materials ready for further processing, including:

applying safe work procedures

following food safety practices

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of pre-processing raw materials

basic operating principles of equipment used in the pre-processing of raw materials, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

the flow of the process and the effect of product output on downstream processes

quality characteristics to be achieved at the pre-processing stage

effect of raw material characteristics on process performance

operating requirements and parameters of machinery used in the pre-processing of raw materials, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment, and early warning signs of potential problems

techniques used to monitor the process, including inspecting, measuring and testing by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination/cross-contamination and food safety risks associated with pre-processing, and related control measures

common causes of variation in the pre-processing of raw materials, and corrective action required

health and safety hazards and controls, including limitations of protective clothing and equipment relevant to the work process

requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities required for machinery and equipment used for the preparation of raw materials

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitisation procedures

recording procedures to ensure traceability.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food or feed processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

raw materials for pre-processing

equipment used for pre-processing and related services

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

production schedule and batch instructions

quality criteria, specifications and inspection procedures

recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR3016 Operate and monitor a separation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a separation process.

This unit applies to individuals who work in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a separation process and associated equipment.

All work must be carried out to comply with workplace procedures according to state/territory health and safety, environmental and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Confirm materials are available to meet product specification 1.2 Confirm equipment is clean and ready for operation according to health, safety and food safety requirements 1.3 Wear appropriate personal protective clothing and ensure correct fit
2. Prepare the separation process for operation	2.1 Fit machine components and related attachments and adjust to meet operating requirements 2.2 Enter processing and operating parameters as required to meet safety and production requirements 2.3 Carry out pre-start checks according to workplace health and safety and operating requirements
3. Operate and monitor equipment	3.1 Start, operate and monitor equipment to ensure optimal performance 3.2 Monitor the process to confirm that product specifications are met 3.3 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.4 Follow and apply workplace housekeeping procedures and environmental requirements
4. Shut down the separation process	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process according to workplace health and safety and operating requirements 4.3 Identify and report maintenance requirements according to workplace procedures 4.4 Maintain workplace records according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to work task Interpret production requirements
Writing	Record processing data using digital and/or paper-based formats
Oral communication	Ask questions to clarify understanding or seek further information Communicate and report operational and safety information to relevant personnel
Numeracy	Monitor and interpret production and process control indicators and data Read and interpret gauges and scales for temperature (C), speed and flow rates

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR3016 Operate and monitor a separation process	FBPOPR2050 Operate a separation process	Unit code and title updated to match complexity of task Minor changes to Performance Criteria to clarify task Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR3016 Operate and monitor a separation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated and monitored separation equipment to process at least one batch of product to specification, including:

applying safe work procedures

following food safety procedures

monitoring control points and conducting inspections as required to confirm process remains within specification, including:

separation speed

solids in in-feed and out-feed streams

flow rates

time/temperatures

pressures

air/water/oil levels

condition of seals and valves

discharge/desludging

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the separation process, including stages and changes that occur during the separation process

basic operating principles of equipment for the separation process, including:

safety hazards associated with separation equipment and the implications of interchanging parts/incorrect bowl balance

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required for operation of separation equipment used in the workplace

the flow of the separation process and the effect of product output on downstream processes

impact of in-feed quality and concentration levels on the separation process

quality characteristics and uses of separation process outputs

methods used to monitor the separation process, including inspecting, measuring and testing in-feed and out-feed solids, and other tests as required by the process

good manufacturing practices (GMP) relevant to work task

inspection or test points (control points) in the separation process and the related procedures and recording requirements, including use of refractometers, Baume tests and spin tests to measure solids

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

common causes of variation, and corrective action required, including how variation in temperature and solids affects the process

contamination/cross-contamination, spoilage and other food safety risks associated with separation, and related control measures

health and safety hazards and controls, including limitations of protective clothing and equipment relevant to the work process

requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities required for operating the separation process

cleaning and sanitisation procedures required for operating the separation process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the operation of the separation process, including handling of effluent

basic operating principles of process control where relevant, including the relationship between control panels and systems and the physical equipment

recording procedures to ensure traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

separation equipment and related services

product for separating

sampling schedules and test procedures and equipment as required

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule and batch specifications, control points and processing parameters

recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR3017 Prepare food products using basic cooking methods

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to prepare food products using basic cooking methods.

This unit applies to individuals who can work independently and who take responsibility for preparing food products using basic cooking methods in a food processing environment.

All work must be carried out to comply with workplace procedures according to state/territory health and safety, environmental and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Select and handle cooking tools and equipment	1.1 Prepare work area for operations, and confirm hygiene standards 1.2 Wear appropriate personal protective clothing and ensure correct fit 1.3 Identify, handle and store cooking utensils required for work according to workplace procedures 1.4 Identify and prepare equipment and machinery required for cooking operation according to workplace procedures 1.5 Identify and implement maintenance requirements for knives and other utensils 1.6 Implement food safety requirements at all times when handling and using cooking utensils and equipment
2. Prepare ingredients	2.1 Examine recipe and identify required ingredients 2.2 Determine sequence for preparation 2.3 Select ingredients and confirm quantity and quality using measuring or weighing devices or sensory analysis techniques 2.4 Prepare and assemble ingredients according to recipe requirements 2.5 Store ingredients according to workplace procedures
3. Use basic cooking methods	3.1 Identify the range of basic cooking methods and their effect on quality, taste and nutritional value 3.2 Identify cooking methods required by recipe, and determine sequence 3.3 Apply cooking method to achieve quality standards for food item 3.4 Identify and address typical problems as they arise 3.5 Use cooking utensils and equipment according to manufacturer instructions 3.6 Apply waste minimisation and environmental considerations during cooking process 3.7 Clean cooking area, utensils and equipment, and store according to workplace standards
4. Finish product	4.1 Transfer cooked ingredients for further processing 4.2 Assemble final product and present or pack according to recipe or operating requirements 4.3 Record product details to ensure traceability

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Read cooking instructions from recipe books Read and interpret hygiene and food safety requirements from food safety program information
Writing	Record processing information using digital and/or paper-based formats
Oral communication	Use common terminology used in cooking
Numeracy	Scale recipes up and down Determine preparation and cooking times from packaging and recipes Measure quantities of ingredients using weight (mg, g, kg) and volume (ml, L) Control temperatures (C)

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR3017 Prepare food products using basic cooking methods	FBPOPR3002 Prepare food products using basic cooking methods	Prerequisite removed Minor changes to Performance Criteria to clarify task Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR3017 Prepare food products using basic cooking methods

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has prepared two different batches of food products using two different basic cooking methods, including:

applying safe work procedures

following food safety procedures

identifying cooking problems and taking corrective action, including reporting abnormalities or problems, repeating processes and/or making required adjustments.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

uses and characteristics of basic food ingredients

major food groups and classifications

range of ingredients typically used in the workplace, and their characteristics and effect on food quality and taste

basic cooking methods and their effect on quality, taste and nutritional value

Food Standards Code relevant to product and workplace

good manufacturing practices (GMP) relevant to work task

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination/cross-contamination and food safety risks associated with the process, and related control measures

common causes of variation for cooking process, and corrective action required

health and safety hazards and controls, including limitations of protective clothing and equipment relevant to the work process

maintenance requirements for knives and other utensils

waste minimisation and environmental considerations related to preparing food products using basic cooking methods

cleaning and sanitisation procedures required for the production equipment and work area

recording procedures to track traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

ingredients, utensils and equipment to be used for preparation and cooking of food products

recipes

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch specifications, control points and processing parameters

recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR3018 Identify dietary, cultural and religious considerations for food production

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to identify dietary, cultural and religious considerations for food production.

This unit applies to individuals who take responsibility for identifying and addressing dietary, cultural and religious considerations of different customers in a food or beverage processing business.

All work must be carried out to comply with workplace procedures according to state/territory health and safety, environmental and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify dietary requirements of customers	1.1 Identify a range of specific dietary requirements and their impact on food production 1.2 Identify food products that cater for specific dietary requirements 1.3 Assess the suitability of current food production methods and current food products against dietary requirements 1.4 Identify alternative processes and products for customers with dietary requirements related to food production
2. Identify requirements of customers with food-related allergies	2.1 Identify common food-related allergies 2.2 Identify life-threatening food-related allergies 2.3 Conduct risk assessment of current products and processes against food-related allergies 2.4 Identify food production procedures to avoid cross-contact with allergens 2.5 Identify allergen ingredients from food labels and Product Information Forms (PIFs)
3. Identify requirements of customers with cultural and religious backgrounds	3.1 Identify cultural and religious practices and events that influence food production requirements 3.2 Identify food production methods and food products that cater for cultural and religious practices and events 3.3 Assess the suitability of current food production methods and current food products against cultural and religious requirements 3.4 Identify alternative processes and products for customers with cultural and religious requirements related to food production

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret information about life-threatening food-related allergies Interpret information about cultural, religious and dietary requirements
Oral communication	Ask questions and listen carefully to gather, interpret and evaluate information
Numeracy	Interpret tolerances and unit measures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR3018 Identify dietary, cultural and religious considerations for food production	FBPOPR3003 Identify cultural, religious and dietary considerations for food production	Title updated Elements re-ordered Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR3018 Identify dietary, cultural and religious considerations for food production

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has analysed the ingredients and processing of food products for five clients, each with different cultural, religious and/or dietary considerations, to assess suitability, including:

identifying common food-related allergens

identifying life-threatening food-related allergens

identifying food not acceptable to customers with different cultural and religious beliefs

identifying procedures to avoid food contamination, cross-contamination and cross-contact allergens.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

ingredients of available food products that can impact on specific dietary, cultural and religious requirements of customers

Product Information Forms (PIFs), their layout and content

food production processes of products that can impact on specific dietary, cultural and religious requirements of customers, including:

food safety principles and regulations

food safety hazards and risks

food safety program requirements

client conditions and associated needs and requirements

specific dietary requirements, including:

food allergies (peanuts, tree nuts, milk, eggs, sesame seeds, fish and shellfish, soy, lupin and wheat)

swallowing problems requiring food texture modification

malnutrition

vegetarian

vegan

coeliac

diabetes

food intolerances (including FODMAP requirements)

additional dietary guidelines for specific populations, including older people and unwell people

key health and legal consequences of failing to address special food requirements, including:

drug-food interactions

allergic reactions, including anaphylaxis (severe allergic reaction)

food sensitivity or intolerance reactions

choking

different religious and cultural requirements that impact on food production processes, including:

halal

kosher

Hindu

Buddhist

other specific religious requirements of clients to the business.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

food production process

food product to analyse

specifications:

work procedures, including advice on relevant product requirements, safe work practices, food safety and quality

recipes and customer specifications.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR3019 Operate and monitor interrelated processes in a production or packaging system

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and monitor interrelated processes in a production, processing or packaging system. A production or packaging system typically involves a series of interrelated processes that must be coordinated and concurrently operated to produce the required outcome.

This unit applies to workers who have responsibility for the operational requirements of the production, processing or packaging system for the industry in which it is applied. These individuals may have some responsibility for others, and address routine, predictable problems.

All work must be carried out to comply with workplace procedures according to state/territory health and safety, environmental regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the production or packaging system for operation	1.1 Confirm availability of equipment, materials and services to meet production or packaging requirements 1.2 Identify and confirm equipment is clean and maintenance requirements have been met, according to health, safety and quality requirements 1.3 Select and fit personal protective equipment according to job requirements 1.4 Confirm operating parameters and select or adjust machine settings according to workplace procedures 1.5 Load or position materials, ingredients and/or product according to workplace procedures 1.6 Conduct pre-start checks, adjust equipment performance and confirm equipment is ready and safe to operate
2. Operate and monitor the system	2.1 Start up, operate and monitor the system and equipment to ensure optimal operations 2.2 Identify any variation in equipment operation, and troubleshoot to identify solution 2.3 Adjust equipment to ensure optimum performance 2.4 Identify, rectify or report out-of-specification product or process outcomes 2.5 Maintain the work area and report maintenance requirements according to workplace procedures 2.6 Conduct work according to workplace and environmental procedures
3. Hand over system operation	3.1 Maintain production and traceability records according to workplace procedures 3.2 Conduct handover according to workplace procedures 3.3 Confirm process operators are properly informed of system and related equipment status at completion of handover
4. Shut down the production or packaging system	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the system according to workplace procedures 4.3 Identify and report maintenance requirements 4.4 Dispose of waste in line with environmental requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to work task Interpret production requirements
Writing	Complete processing records using digital and/or paper-based formats
Numeracy	Monitor and interpret production and process control indicators and data Read and interpret gauges, counters and scales

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR3019 Operate and monitor interrelated processes in a production or packaging system	FBPOPR3005 Operate interrelated processes in a production system	Unit merged with FBPOPR3006 Operate interrelated processes in a packaging system Application updated Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent
FBPOPR3019 Operate and monitor interrelated processes in a production or packaging system	FBPOPR3006 Operate interrelated processes in a packaging system	Unit merged with FBPOPR3005 Operate interrelated processes in a production system Application updated Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR3019 Operate and monitor interrelated processes in a production or packaging system

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated interrelated processes in a production or packaging system, to process at least one batch of goods or packaged products to meet specification, including:

applying safe work practices

applying quality standards to work practices

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the production or packaging system, including the system process flow, the interrelationships of each process to identify the impact of variation on related processes, and optimisation options

basic operating principles of equipment and related accessories used by the system, including equipment adjustment points, status and purpose of guards, and range and location/alignment requirements of sensors and related feedback instruments

good manufacturing practices (GMP) relevant to work task

contamination/cross-contamination associated with the process, and related control measures

operating capacities of equipment used in the system, including different types of equipment and/or components, by processing/packaging operations

related systems and responsibilities for interaction, including related production systems, services supply, packaging/warehousing, maintenance, laboratory/quality assurance and planning and scheduling

product characteristics and common types of variation in materials and/or ingredients used, including the effect of variation on each stage of the system, and scope to adjust or correct

typical production related problems, including equipment faults, common causes and warning signs, incorrect or poor supply of materials, incorrect settings and poor operator control

relevant procedures, specifications and operating parameters for the system and the individual processes

isolation, lock-out and tag-out procedures and responsibilities

hazards, risks, controls and methods for monitoring processes within the system, including health and safety in the workplace, quality and environmental hazards and risks

workplace system and approach to equipment maintenance

troubleshooting procedures and problem-solving techniques

communication responsibilities to inform related work areas/support functions and other shifts of operational status and production issues

traceability procedures.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a production or packaging workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

production or packaging system equipment and related accessories and services

materials/consumables required by the process

specifications:

production schedule and batch instructions

information on equipment capacity and operating parameters.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR3020 Plan, conduct and monitor equipment maintenance

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to plan, conduct and monitor the maintenance of processing or production equipment.

The unit applies to individuals who work in food processing operations who have responsibility for overseeing the general maintenance of equipment.

All work must be carried out to comply with workplace procedures according to state/territory health and safety regulations, environmental regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify maintenance requirements according to workplace procedures	1.1 Determine whether production equipment will be maintained in-house or by contractor 1.2 Source and assess advice on equipment maintenance requirements according to manufacturers’ specifications 1.3 Assess and prioritise special maintenance requirements
2. Plan maintenance according to workplace procedures	2.1 Identify and secure resources required to carry out maintenance 2.2 Develop a maintenance schedule to provide reliable equipment performance with minimal disruption to production 2.3 Ensure the maintenance schedule takes account of production schedules, equipment capability, special maintenance requirements, efficient resource utilisation, food safety, workplace health and safety requirements, and workplace environmental guidelines 2.4 Record the maintenance schedule in the appropriate workplace format 2.5 Consult personnel affected by the maintenance program, and advise of maintenance process
3. Carry out maintenance	3.1 Wear appropriate protective clothing and equipment 3.2 Inspect equipment to identify signs of wear 3.3 Investigate and assess the nature of maintenance requirement 3.4 Carry out routine maintenance on equipment, or oversee contractor access to perform maintenance 3.5 Record and report maintenance activities in line with workplace procedures
4. Monitor implementation of the maintenance schedule	4.1 Monitor progress of maintenance to identify variance to schedule 4.2 Identify, assess and address unplanned events that could affect the schedule 4.3 Identify and communicate potential failure to meet maintenance deadlines to relevant personnel 4.4 Adjust maintenance schedule to meet requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Learning	Take responsibility for planning, sequencing and prioritising tasks Apply systematic and analytical decision-making processes for routine and non-routine situations
Reading	Read and interpret manuals, specifications, and other documentation from a variety of sources, and consolidate information to determine maintenance requirements
Writing	Record maintenance data using digital and/or paper-based formats
Numeracy	Analyse and consolidate test results and data from a range of sources to assist with determining maintenance requirements

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR3020 Plan, conduct and monitor equipment maintenance	Not applicable	The unit has been created to address a skill or task required by industry that is not covered by an existing unit	Newly created

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR3020 Plan, conduct and monitor equipment maintenance

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has planned, conducted and monitored maintenance for the equipment on at least one processing line, including:

applying safe work practices

developing a maintenance schedule to suit workplace processing requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

maintenance approaches and differences between reactive, preventative and proactive maintenance models, including:

reliability centred maintenance (RCM)

total productive maintenance (TCM)

organisational systems, processes and responsibilities for:

collecting equipment condition information

analysing information

carrying out required servicing and maintenance

sources of data on equipment performance and maintenance requirements, related recording systems and data analysis tools, including:

manufacturer specifications

equipment capability data

condition monitoring data

equipment operation/performance reports and log sheets

workplace environmental guidelines

maintenance requirements and scheduling processes, including:

production process

impact of scheduling on production

maintenance activities

maintenance priorities

effect on related activities, including purchasing and contract management

factors that influence the reliability of equipment, including:

equipment capability

equipment/process design

operating conditions and practices

methods used to measure effectiveness of maintenance, including:

plant availability

cost of maintenance

downtime

alternate resource utilisation

health and safety, environmental and food safety requirements and responsibilities associated with maintenance activities

relevant staff to be consulted/notified of maintenance schedule and related activities

conditions that can affect achievement of the maintenance schedule, including:

unusual or unplanned conditions

related options for response to equipment breakdowns/emergencies.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

processing equipment

personal protective clothing and equipment

specifications:

work procedures, including advice on safe work practices, quality and environmental requirements

information on equipment capacity and operating parameters

maintenance scheduling and recording requirements

relationships:

operational staff.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR3021 Apply good manufacturing practice requirements in food processing

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to comply with relevant good manufacturing practice (GMP) requirements and workplace quality standards in a food or beverage processing facility.

The unit applies to individuals who apply GMP requirements to operations in a food or beverage processing environment. Individuals work under broad direction and take responsibility for their own work.

All work must be carried out to comply with workplace procedures according to state/territory health and safety, environmental and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify GMP as a regulatory concept	1.1 Locate sources of information relevant to work role from current regulatory frameworks for processing food and/or beverages 1.2 Locate sources of information relevant to work role relating to GMP compliance
2. Identify requirements of GMP related to own work	2.1 Locate sources of information on GMP requirements in the workplace 2.2 Identify GMP requirements for food and/or beverage processing 2.3 Confirm specific GMP requirements for own work 2.4 Identify GMP non-compliant situations and risks to product quality and safety 2.5 Alert relevant personnel and take appropriate action according to GMP requirements and workplace procedures
3. Ensure personal hygiene and conduct meet GMP requirements	3.1 Maintain personal hygiene, including hand washing, to meet GMP requirements 3.2 Use, store and dispose of personal protective equipment according to GMP requirements and workplace procedures 3.3 Comply with area entry and exit procedures when moving around the workplace
4. Apply GMP requirements when carrying out work activities	4.1 Identify common forms of contamination and cross-contamination 4.2 Conduct work according to food safety and environmental procedures 4.3 Maintain workplace cleanliness and tidiness to meet GMP requirements 4.4 Identify and report signs of unacceptable plant or equipment condition 4.5 Identify GMP requirements for routinely monitoring work area, materials, equipment and product 4.6 Complete documentation according to workplace procedures
5. Participate in improving GMP	5.1 Identify processes, practices or conditions that are inconsistent with GMP requirements, and report according to workplace procedures 5.2 Identify elements of GMP that help improve products and processes 5.3 Implement corrective action within level of responsibility

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret information about GMP compliance requirements in workplace documents
Writing	Record workplace information using digital and/or paper-based formats

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR3021 Apply good manufacturing practice requirements in food processing	Not applicable	The unit has been created to address a skill or task required by industry that is not covered by an existing unit	Newly created

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR3021 Apply good manufacturing practice requirements in food processing

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has applied good manufacturing practice (GMP) requirements to food and/or beverage processing work, and demonstrated each of the following points at least once:

following workplace information relating to GMP responsibilities

completing forms according to GMP and traceability requirements

maintaining workplace cleanliness and tidiness to meet GMP requirements

maintaining personal hygiene consistent with GMP requirements

using appropriate work methods and personal protective clothing and equipment to prevent contamination and cross-contamination.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

GMP as a regulatory concept, including regulatory obligations of employees, and the potential implications of non-compliance

GMP practices that cover the processing chain

legal requirement to produce food that is safe for human consumption

Australian and other applicable regulatory frameworks relevant to the safe processing of food:

Food Standards Code, relevant to work role and products

state and territory Food Acts and their associated regulations

Hazard Analysis and Critical Control Point (HACCP) principles for the workplace

industry references to guide best practice management of hazards in food

common microbiological, physical, chemical and allergen hazards related to the foods handled in the work area, including the types of hazards likely to occur, the conditions under which they occur, possible consequences, and control methods to prevent occurrence

contamination/cross-contamination and food safety risks associated with the process, and related control measures

definition of allergen cross-contact as a residue or other trace amount of a food allergen that is unintentionally incorporated into another food

how allergen cross-contact occurs, which can be from ingredients, raw materials, personnel, inadequate cleaning of equipment, or shared equipment

implications of not reporting illness and not following jewellery and make-up policies

inspection or test points (control points) in the process and the related procedures and recording requirements

the relationship between GMP and the food safety and quality systems, and the consequences of not following procedures, including:

personnel responsible for designing and managing GMP

personal role to maintain GMP

the role of internal and external auditors

quality assurance

quality control

risk management procedures

personal protective clothing and equipment use, storage and disposal requirements and hygiene requirements

personal protective equipment, clothing and footwear requirements for working in and moving between work areas

workplace cleaning standards and responsibilities relating to own work, including:

waste collection

recycling, safe handling and disposal of different types of waste

safe handling and disposal of hazardous waste

properties, handling and storage requirements of:

raw materials

packaging materials

final product

GMP requirements for maintaining plant and process equipment

GMP requirements for transferring of equipment and material between areas

procedures for responding to out-of-specification or unacceptable process performance or outcomes

controls to protect personnel and the environment from contamination by products and materials.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food or beverage processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

cleaning products

food processing equipment

specifications:

GMP requirements

workplace reporting procedures

workplace procedures related to GMP

workplace environmental procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR3022 Receive and store raw materials for food processing

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to recognise the key characteristics of raw materials used at the workplace, and to receive and store them appropriately.

The unit applies to individuals who take responsibility for receiving and storing raw materials in a food or beverage processing environment. The work includes identifying and providing solutions to routine and some non-routine problems.

All work must be carried out to comply with workplace procedures according to state/territory health and safety, environmental and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify quality parameters for raw materials	1.1 Identify raw materials used at workplace 1.2 Identify key quality attributes of raw materials, including any declared allergens 1.3 Identify workplace/product compliance issues associated with each raw material 1.4 Identify hazards associated with each raw material 1.5 Identify material product specifications
2. Receive raw materials	2.1 Check details of order for raw materials 2.2 Compare order details to details on delivery docket 2.3 Check quality of raw material meets specifications, including any substitution ingredients 2.4 Take appropriate action to respond to out-of-specification materials according to workplace procedures 2.5 Perform basic analytical tests on raw materials to confirm they meet processing requirements 2.6 Receive raw materials that meet quality requirements 2.7 Record delivery of raw materials, in line with organisational procedures
3. Move raw materials	3.1 Identify risks and hazards of handling raw materials specific to job role 3.2 Wear appropriate personal protective equipment to manage risks 3.3 Use appropriate equipment to move raw materials to storage area
4. Store and monitor raw materials	4.1 Check storage conditions meet food safety and quality requirements 4.2 Adjust storage conditions that do not meet quality requirements 4.3 Ensure stock is rotated so that older stock is used before new stock 4.4 Monitor storage to ensure quality of raw material is maintained 4.5 Maintain records of storage conditions and quantities

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret Product Information Forms (PIFs), including allergen information
Writing	Document any substitution ingredients
Numeracy	Interpret readings of gauges and scales for temperature, moisture Use areas (m2), weight (g, kg, T) and volumes (ml, L, m3, ML, GL) to describe product quantities

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR3022 Receive and store raw materials for food processing	FBPCON2001 Examine raw ingredients used in confectionery	Redesigned unit that incorporates content from FBPCON2001 Examine raw ingredients used in confectionery	Not equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR3022 Receive and store raw materials for food processing

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has received and appropriately stored at least three different raw materials, including:

applying safe work practices

applying food safety procedures to work practices

taking corrective action in response to out-of-specification materials/goods

completing records accurately.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

raw materials used in production of food and/or beverages, relevant to job role

specifications for raw materials utilised for job role

Certificates of Analysis for raw materials, and their purpose

Product Information Forms (PIFs), their layout and content

typical analytical tests and checks to determine quality of raw materials, including observation, smell and rapid tests

range of actions to take in response to out-of-specification materials, including reporting issues to supervisor, rejecting delivery, quarantining materials

contamination risks and controls, including cross-contamination risks, product compatibility and storage requirements

common microbiological, physical, chemical and allergen hazards related to raw materials handled in the work area, including the types of hazards likely to occur, the conditions under which they occur, possible consequences, and control methods to prevent occurrence

storage requirements to ensure quality of raw material is maintained, including the effects of temperature, moisture, contamination from other materials, allergen management, pest control

safe work practices to handle raw materials, relevant to job role

procedures to record traceability

safe work requirements relevant to the job role.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food processing/food storage workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

raw materials for delivery

manual handling equipment

storage facilities

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

recording requirements and procedures

relationships:

supervisor.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR3023 Operate and monitor an evaporation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down an evaporation process.

This unit applies to individuals who work under general supervision in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of an evaporation process and associated equipment.

All work must be carried out to comply with workplace procedures according to state/territory health and safety, environmental and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Read or listen to work instructions from supervisor and clarify where required 1.2 Confirm materials are available to meet processing requirements 1.3 Confirm equipment is clean and not locked out 1.4 Wear appropriate personal protective clothing and ensure correct fit according to health and safety requirements
2. Prepare the evaporation process for operation	2.1 Enter processing and operating parameters as required to meet food safety and production requirements 2.2 Carry out pre-start checks according to operator instructions
3. Operate and monitor equipment	3.1 Start, operate and monitor the process for variation in operating conditions 3.2 Monitor the process to confirm that specifications are met 3.3 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.4 Follow and apply workplace cleaning procedures and environmental requirements
4. Shut down the evaporation process	4.1 Identify the appropriate shutdown procedure 4.2 Shut the process down safely according to operating procedures 4.3 Identify and report maintenance requirements in line with workplace procedures 4.4 Maintain workplace records in appropriate format

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to work task Interpret production requirements
Writing	Record processing data using digital and/or paper-based formats
Numeracy	Monitor and interpret production and process control indicators and data, including temperature (C), vacuum, steam flow and pressure, time, speed, motor amperage

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR3023 Operate and monitor an evaporation process	FBPOPR2034 Operate an evaporation process	Unit code and title updated to match complexity of task Minor changes to Performance Criteria to clarify task Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR3023 Operate and monitor an evaporation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated an evaporation process to produce at least one batch of product to meet specifications, including:

applying safe work procedures

following food safety procedures

monitoring control points and conducting inspections as required to confirm process remains within specification, including:

temperatures

vacuum

motor amperage

condensate flow

steam flow and pressure

throughput

time/speed

evaporated product characteristics

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of evaporation, including:

an understanding of the principles of steam

the relationship between boiling point and pressure as applied to evaporation

the changes that occur to product as it moves through the evaporation process

basic operating principles of evaporation equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

quality characteristics to be achieved by the evaporation process

the flow of the evaporation process and the effect of product output on downstream processes

quality requirements of materials and the effect of variation on process performance

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

good manufacturing practices (GMP) relevant to work task

typical equipment faults and related causes, including signs and symptoms of faulty equipment, and early warning signs of potential problems

techniques used to monitor the evaporation process, including inspecting, measuring and testing

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination/cross-contamination and food safety risks associated with the process, and related control measures relevant to the evaporation process

common causes of variation, and corrective action required

health and safety hazards and controls relevant to the evaporation process

requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the evaporation process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitisation procedures for evaporation equipment

recording procedures to ensure traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

evaporation equipment and related services

personal protective clothing and equipment

materials to be evaporated

sampling schedules and test procedures and equipment

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule, batch/recipe instructions

recording requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR3024 Operate and monitor an extrusion process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, monitor, adjust and shut down an extrusion process.

This unit applies to individuals who work in a food or feed processing environment. It typically applies to the production worker responsible for applying operating principles to the operation and monitoring of an extrusion process and associated equipment.

All work must be carried out to comply with workplace procedures according to state/territory health and safety, environmental and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in extrusion processing area	1.1 Confirm materials are available to meet product specification requirements 1.2 Identify and confirm cleaning and maintenance requirements have been met according to health, safety and food safety requirements 1.3 Select, fit and use appropriate personal protective clothing and ensure correct fit
2. Prepare the extrusion equipment and process for operation	2.1 Enter processing and operating parameters as required to meet safety and production requirements 2.2 Check equipment performance and adjust according to production requirements 2.3 Carry out pre-start checks according to health and safety and operating procedures
3. Operate and monitor equipment	3.1 Deliver ingredients and additives to the extrusion process in the required quantities and sequence 3.2 Monitor preparation of the mass to confirm that specifications are met and mass is suitable for extrusion 3.3 Start, operate and monitor the extrusion process to ensure optimal operations 3.4 Take samples and test to ensure product meets specifications 3.5 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.6 Follow and apply workplace housekeeping and environmental procedures
4. Shut down the extrusion process	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process according to safe operating procedures 4.3 Identify and report maintenance requirements according to workplace procedures 4.4 Ensure waste is disposed of in line with environmental requirements 4.5 Maintain workplace records according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job task Interpret production requirements
Writing	Record processing information and data in digital and/or paper-based formats
Numeracy	Measure product and ingredients using weight (g, kg, T) and volume (ml, L), to two decimal points Monitor and interpret production and process control indicators and parameters, including speed, cuts per minute

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR3024 Operate and monitor an extrusion process	FBPOPR2036 Operate an extrusion process	Unit title and code updated to better match work task Minor changes to Performance Criteria to clarify intent Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR3024 Operate and monitor an extrusion process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated and monitored an extrusion process to produce at least one batch of product to meet product specifications, including:

applying safe work practices

applying food safety procedures to work practices

checking moisture content of output

taking corrective action in response to typical faults and inconsistencies in line with operating procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of each part of the process, including the purpose and methods used to achieve each stage of the extrusion process

basic operating principles of equipment used for the extrusion process, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

good manufacturing practices (GMP) relevant to work task

services required for the extrusion process, and action to take if services are not available

the flow of the extrusion process and the effect of outputs on downstream processes

quality characteristics of extruded output, including required characteristics of mass or blend to be extruded, including:

gelatinisation and viscosity

dimensions, texture and hardness of extruded product

moisture content

effect of variation in inputs and/or services on process performance

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters, including the effect of variation in key variables, including:

throughput and work input at each stage of the process

effect of time and temperature

barrel pressures and temperatures at each zone

typical equipment faults for the extrusion process and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems, including:

screw and barrel assembly wear

die plate configuration and wear

wear of conditioner paddles

extruder knife condition

methods used to monitor the extrusion process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

common causes of variation in the operation of the extrusion process, and corrective action required

contamination/cross-contamination and food safety risks related to the extrusion process, and related control measures

health and safety hazards and controls relevant to the operation of the extrusion process

requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities required for the operation of the extrusion process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the extrusion process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitisation procedures required for extrusion equipment

procedures to track traceability of product

procedures to ensure biosecurity requirements are met.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food or feed processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

extrusion and related equipment and services

personal protective clothing

ingredients/blend/mass to be extruded

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch specifications, control points and processing parameters

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM3018 Operate a sterilisation process using an autoclave

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 5.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a sterilisation process using an autoclave.

The unit applies to individuals who apply Good Manufacturing Practice (GMP) or other accreditation or certification requirements if relevant in other industries/settings, and operating principles to the terminal sterilisation of product and sterilisation of goods for aseptic processing using an autoclave. Individuals work under broad direction and take responsibility for their own work.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare and initiate operation of equipment	1.1 Check autoclave is operational and sterilisation load is available 1.2 Prepare items for sterilisation load by stacking, wrapping, taping or sealing according to Standard Operating Procedures (SOP) 1.3 Mark bags as required according to SOP 1.4 Load autoclave and position temperature load probe according to load pattern requirements detailed in the SOP 1.5 Run pre-start leak test cycle and select the correct sterilisation cycle according to SOP 1.6 Initiate the autoclave cycle
2. Review autoclave printout at end of cycle	2.1 Review autoclave cycle printout or electronic report and confirm correct cycle was run with no faults or alarms detected 2.2 Complete documentation according to SOP
3. Remove items and follow shut down procedures	3.1 Commence shutdown of autoclave by confirming autoclave cycle is complete and autoclave is safe to open according to SOP 3.2 Remove items safely from autoclave and check contents 3.3 Check data logging or relevant indicators have been activated according to SOP 3.4 Confirm items are dry and sterilised 3.5 Clean autoclave according to SOP 3.6 Complete records according to SOP

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Identify relevant information from workplace documentation and interpret requirements for the sterilisation process
Writing	Complete workplace documentation using appropriate language and in required format
Numeracy	Confirm number of items according to loading pattern Interpret time and temperature specifications for cycle parameters Confirm post cycle results meet sterilisation requirements

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM3018 Operate a sterilisation process using an autoclave	FBPPHM3016 Operate a sterilisation process using an autoclave	Major changes to performance criteria for clarity and industry currency Foundation skills table updated Assessment requirements updated	Not equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM3018 Operate a sterilisation process using an autoclave

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 5.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated at least one sterilisation process using an autoclave, including:

accessed Standard Operating Procedure (SOP) information to confirm sterilisation requirements

confirmed supply of product or materials for the sterilisation process

prepared items by stacking autoclave dolly with product for terminal sterilisation or wrapping, taping, or sealing in an autoclave bag product for aseptic processing

marked bags with temperature-sensitive tape or chemical indicators

positioned any moveable load probe and loaded items in correct orientation according to SOP and validated load pattern requirements

conducted pre-start checks required for safe operation of the autoclave, including:

carried out required area or line clearances

inspected equipment condition to identify signs of wear

confirmed all safety equipment in place and operational

confirmed sterilising equipment clean or sanitised

confirmed all pre-start cycles have been run, including a leak test

confirmed sterilising equipment correctly set up for processing requirements

selected correct sterilisation cycle as per the SOP

reviewed cycle print out to confirm the cycle was completed satisfactorily with no alarms or faults

taken corrective action in response to a non-conformance

opened autoclave and removed items from autoclave according to workplace procedures

safely shut down the process according to workplace procedures

cleaned and maintained work area to meet workplace cleaning standards and environmental requirements

completed records according to SOP.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

requirements for autoclaving for microbial reduction/sterility

stages of the sterilisation process, including:

relationship between time, temperature and pressure as they affect kill rate

variables that impact effectiveness of sterilisation

nature of items to be sterilised using an autoclave, different cycle types used and related handling and preparation requirements, including:

porous loads

non-porous loads

position of probes

nature of wrapping materials suitable for use, including:

methods used to wrap or bag items

methods used to monitor whether time and temperature parameters are met, including heat-sensitive tape or markers

significance of validated loading patterns in achieving effective sterilisation

basic operating principles of equipment, requirements and parameters of autoclave, including:

main equipment components including filters, vacuum pumps, condensers and the autoclave chamber

utilities requirements for a GMP autoclave including compressed air, electricity, processed water steam supply and cooling water

time and temperature parameters required to achieve sterilisation and corrective actions required where operation falls outside specified parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

corrective actions required where operation is outside of specified parameters

calibration schedule and procedures to confirm that instruments are within calibration

health and safety hazards related to autoclave operation and associated control measures, including working with superheated steam and hot surfaces, manual handling and steam leaks

pre-start check requirements, including:

carrying out required area or line clearances

inspecting equipment condition to identify signs of wear

confirming all safety equipment in place and operational

confirming equipment is clean or sanitised

confirming equipment is correctly configured for processing requirements

evaluation and in-process monitoring of sterilisation process indicators, including:

biological

chemical

physical

methods used to monitor the sterilisation process, including:

inspecting

measuring

testing

requirements of different shutdowns, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock out and tag out procedures and responsibilities

operating principles of process control

Good Manufacturing Practice (GMP) requirements associated with a sterilisation process and related control measures

environmental issues and controls relevant to the sterilisation process including waste collection and handling procedures

requirements for completion of workplace documentation.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

autoclave and handling equipment

loading bags or wrapping materials and tape/heat sensitive markers

materials for sterilisation

test equipment

cleaning materials and equipment associated with sterilisation process

record keeping system

specifications:

sterilisation specifications, control points and processing parameters

recording requirements and procedures

product and intermediate product specifications, control points and processing parameters

workplace documentation relating to sterilisation process and procedures that comply with GMP

load pattern requirements

sampling schedules and test procedures

cleaning procedures associated with sterilisation process.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM3019 Operate a chromatography manufacturing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 5.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a chromatography separation process in a pharmaceutical manufacturing facility.

The unit applies to individuals who use Good Manufacturing Practice (GMP) and operating principles in the chromatography separation process. Individuals work under broad direction and take responsibility for their own work.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare chromatography equipment for operation	1.1 Identify production requirements from workplace documentation 1.2 Confirm materials meet production requirements 1.3 Confirm required facilities, storage, equipment and personnel are available 1.4 Select and fit personal protective equipment and contamination prevention clothing according to workplace procedures 1.5 Clean, assemble and adjust equipment according to workplace procedures and operation and maintenance manual 1.6 Set equipment components and related instrumentation to meet production requirements 1.7 Conduct pre-start checks according to workplace procedures 1.8 Complete equipment status reports according to workplace procedures
2. Prepare samples and load products	2.1 Conduct pre-sampling tests and interpret test results to confirm process operation 2.2 Identify and report out of limit test results according to workplace procedures 2.3 Load product and pack into columns according to specifications and production requirements
3. Operate and monitor separation process	3.1 Start up and monitor separation process to confirm process cycles occur in correct sequence according to specifications and production requirements 3.2 Identify and report out of limit products or processes according to workplace procedures 3.3 Confirm separation of solution meets specifications 3.4 Conduct process according to safety and environmental requirements 3.5 Complete documentation according to workplace requirements
4. Shut down separation process	4.1 Confirm isolation and lock out procedures and product and process changeovers for shutting down 4.2 Safely shut down process 4.3 Clean work area according to workplace procedures 4.4 Complete records according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Identify relevant information from workplace documentation and interpret requirements for the chromatography separation process
Writing	Complete workplace documentation using appropriate language and in required format
Numeracy	Interpret specifications for number of cycles and flow meters

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM3019 Operate a chromatography manufacturing process	FBPPHM3007 Operate a separation process using chromatography	Title changed Foundation skills table updated Range of Conditions deleted to remove duplication Minor change to performance criteria and assessment requirements for clarity	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM3019 Operate a chromatography manufacturing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 5.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely operated at least one separation process using chromatography, including:

accessed workplace information to confirm requirements for the process

selected, fitted and used personal protective equipment and contamination prevention clothing

conducted pre-start checks required for the safe operation of a chromatography separation process, including:

carried out required area or line clearances

inspected equipment condition to identify signs of wear

confirmed all safety equipment in place and operational

confirmed that equipment is clean or sanitised

confirmed that equipment is correctly configured for processing requirements

performed procedures for packing columns and for loading material into columns

started, operated, monitored and adjusted a process to achieve required outcomes

conducted in-process control checks to confirm the process remains within limits

maintained security, integrity and traceability of:

samples

sub-samples

documentation

followed isolation and lock out procedures to take process and related equipment off-line in preparation for cleaning and maintenance according to workplace procedures

performed product and process changeovers, including demonstrating column storage procedures

taken corrective action in response to out-of-specification results

safely shut down the process according to workplace procedures

cleaned and maintained work area to meet workplace cleaning standards and environmental requirement

completed records according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

stages of the chromatography separation process, including:

the purpose, methods and outcomes of each stage

quality characteristics achievable by the separation process

methods of analysis

basic operating principles, requirements and parameters of chromatography equipment, including:

main equipment components, operating capacities and applications

consequences of incorrect equipment preparation, such as incorrectly positioned non-return valve, supply pump failure and air in the column

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

line clearance cleaning and sanitation procedures

functions and limitations of personal protective equipment and contamination prevention clothing

pre-start check requirements, including:

carrying out required area or line clearances

inspecting equipment condition to identify signs of wear

confirming all safety equipment is in place and operational

confirming that equipment is clean or sanitised

confirming that equipment is correctly configured for processing requirements

sample test methods analysis and interpretation of results

implications and actions taken if results are out-of-specification

procedures used for:

collecting in process samples as specified in documentation appropriate to columns and process requirements

interpreting traces and corrective action where traces are not within specifications

typical profile for a production cycle and events to be monitored during the cycle

common causes of out-of-specification product or process and corrective actions required

procedures and requirements of different shutdowns, including:

an understanding of the requirements for column storage

emergency and routine shutdowns

procedures to follow in the event of power outage

isolation, lock out and tag out procedures and responsibilities

Good Manufacturing Practice (GMP) requirements associated with a separation process and related control measures

requirements for completion of workplace documentation.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a pharmaceutical manufacturing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment and contamination prevention clothing

chromatography equipment

materials dispensed for the process

cleaning materials and equipment associated with a separation process using chromatography

record keeping system

specifications:

product and intermediate product specifications, control points and processing parameters

workplace documentation relating to separation process and procedures that comply with GMP requirements

cleaning procedures associated with a separation process using chromatography.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM3020 Apply Good Manufacturing Practice requirements

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 7.0.

Application

This unit of competency describes the skills and knowledge required to comply with relevant Good Manufacturing Practice (GMP) requirements and workplace quality standards in a pharmaceutical manufacturing facility.

The unit applies to individuals who apply GMP requirements to undertake pharmaceutical manufacture work. Individuals work under broad direction and take responsibility for their own work.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify requirements of GMP related to own work	1.1 Locate sources of information on GMP requirements and regulatory obligations of employees relevant to work role from current Australian and other applicable regulatory frameworks for manufacturing pharmaceuticals 1.2 Identify GMP requirements for pharmaceutical manufacture tasks 1.3 Confirm specific GMP requirements for own work 1.4 Identify GMP non-compliant situations and risks to product quality 1.5 Alert relevant personnel and take appropriate action according to GMP requirements and workplace procedures
2. Complete workplace documentation to support GMP	2.1 Use workplace procedures to identify GMP requirements for documentation 2.2 Record required information, calculations and test results according to workplace reporting procedures and GMP requirements 2.3 Certify records according to GMP requirements
3. Identify and follow biosecurity requirements	3.1 Identify information appropriate to work role relating to biosecurity requirements 3.2 Follow workplace biosecurity requirements and responsibilities related to work role
4. Apply GMP requirements when carrying out work activities	4.1 Identify common forms of contamination relevant to own work activities 4.2 Conduct work according to workplace environmental procedures 4.3 Maintain workplace cleanliness and tidiness to meet GMP requirements 4.4 Identify and report signs of unacceptable plant, equipment condition or calibration status 4.5 Identify GMP requirements for routinely monitoring work area, materials, equipment and product 4.6 Complete documentation according to workplace procedures
5. Apply hygiene and entry and exit procedures to meet GMP requirements	5.1 Maintain personal hygiene to meet GMP requirements 5.2 Carry out hand washing according to best practice hygiene standards 5.3 Prepare, use, store and dispose of personal protective equipment and contamination prevention clothing according to GMP requirements and workplace procedures 5.4 Comply with area entry and exit procedures when moving around the workplace
6. Participate in improving GMP	6.1 Identify processes, practices or conditions which are inconsistent with GMP requirements and report according to workplace procedures 6.2 Identify elements of GMP that help improve products and processes 6.3 Implement corrective action within level of responsibility

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret information about GMP compliance requirements in workplace documentation
Writing	Record workplace information using appropriate language and in required format

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM3020 Apply Good Manufacturing Practice requirements	FBPPHM3001 Apply Good Manufacturing Practice requirements	Element removed Changes to Element, Performance Criteria, Foundation Skills, Performance Evidence, Knowledge Evidence and Assessment Conditions	Not equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM3020 Apply Good Manufacturing Practice requirements

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 7.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has applied Good Manufacturing Practice (GMP) requirements, and demonstrated each of the following points on one or more occasions:

read and interpreted relevant instructions and labels applicable to GMP operations, including pictorial and written signs and instructions

followed workplace information relating to GMP responsibilities

completed forms and reports according to GMP requirements and workplace procedures

recorded calculations and test results

identified and responded to:

out-of-calibration equipment

out-of-specification or unacceptable raw materials, packaging components, final or part processed product

maintained workplace cleanliness and tidiness to meet GMP requirements

maintained personal hygiene consistent with GMP requirements, including:

making team leader or supervisor aware of reportable illness

removal of jewellery

removal of makeup

cleaned and sanitised hands using recognised procedures for:

washing with soap and water

rubbing with an alcohol-based formulation

used personal protective clothing and equipment and contamination prevention clothing according to GMP requirements

provided accurate verbal and written descriptions of incidents or situations that did or could have:

compromised GMP compliance or product quality

provided the potential for product contamination.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

GMP as a regulatory concept, including regulatory obligations of employees, and the potential implications of non-compliance

applicable sections of Australian and other applicable regulatory frameworks relevant to pharmaceutical manufacturing:

Therapeutic Goods Act (TGA)

Manufacturing Principles

Guide to GMP

the relationship between GMP and the quality system, including:

personnel responsible for designing and managing GMP

personal role to maintain GMP

the role of internal and external auditors

quality procedures

quality assurance

quality control

risk management procedures

personal clothing use, storage and disposal requirements and hygiene requirements, including:

informing team leader or supervisor of reportable illness

removal of jewellery

removal of makeup

personal clothing and footwear requirements for working in and moving between work areas

workplace cleaning standards and responsibilities relating to own work, including:

waste collection

recycling, safe handling and disposal for different types of waste

safe handling and disposal of hazardous waste

awareness of common contaminants relevant to the work process, including:

microbiological, from materials, equipment, environment and personnel

physical, from equipment, environment and personnel

chemical, from other products or materials, including cleaning agents

quality control methods and procedures, including the purpose of control and the consequence if not controlled

properties, handling and storage requirements of raw materials, packaging components and final product

GMP requirements for maintaining plant and process equipment

GMP requirements for transferring of equipment and material between areas

GMP requirements for equipment status labelling

documentation systems and procedures, including:

recordkeeping to meet both workplace and legal requirements

responsibilities for reporting and recording information

batch documentation

cleaning records

training records

product and materials traceability procedures

controls and methods for ensuring electronic data integrity and paper data integrity

significance of certifying and verifying GMP records

procedures for responding to out-of-specification or unacceptable process performance or outcomes

awareness of controls to protect personnel and the environment from contamination by products and materials.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a pharmaceutical manufacturing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment and contamination prevention clothing

alcohol based hand cleanser

soap and water

pharmaceutical production and packaging equipment

specifications:

GMP requirements

workplace reporting procedures

workplace procedures related to GMP

workplace biosecurity requirements

workplace environmental procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM3021 Operate a pharmaceutical production process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 7.0.

Application

This unit of competency describes the skills and knowledge required to setup, operate, monitor, adjust and shut down a production process in a pharmaceutical manufacturing facility.

The unit applies to individuals who apply operating principles to the production process. Individuals work under broad direction and take responsibility for their own work.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Move goods and components	1.1 Confirm transfer of goods and components correspond to workplace documentation 1.2 Clean and label containers with prescribed data, according to workplace procedures 1.3 Quarantine goods and components according to release and reject status, Good Manufacturing Practice (GMP) requirements and workplace procedures' 1.4 Identify and report deviations, unusual events and non-conformances according to GMP and workplace procedures
2. Set up the production process for operation	2.1 Confirm equipment and materials meet production requirements and deliver materials in required quantities and sequence according to batch and production requirements 2.2 Confirm cleaning requirements and equipment status 2.3 Select and fit personal protective equipment and contamination prevention clothing according to workplace procedures 2.4 Enter processing and operating parameters according to safety and production requirements 2.5 Check and adjust equipment performance 2.6 Conduct pre-start checks according to workplace procedures
3. Operate and monitor the production process	3.1 Start up, monitor and control production process to maintain process within required limits 3.2 Identify and report out of limit products or processes according to workplace procedures 3.3 Maintain work area according to workplace cleaning standards 3.4 Conduct production process according to safety and environmental requirements 3.5 Complete documentation according to workplace procedures
4. Hand over the production process	4.1 Perform handover according to workplace procedures 4.2 Inform handover production team of process and related equipment status at completion of handover
5. Shut down the process	5.1 Confirm the workplace procedures for shutting down the process 5.2 Complete end-of-batch procedures according to batch instructions and workplace procedures 5.3 Shut down the process according to workplace procedures and safety requirements 5.4 Complete records according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Identify relevant information from workplace documentation and interpret requirements for the pharmaceutical production process
Writing	Complete workplace documentation using appropriate language and in required format
Numeracy	Interpret material and product specifications

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Cleaning requirements must include:	area or line clearance full or partial clean automated or semi-automated or manual cleaning of equipment sanitation or sterilisation.
Equipment status must include:	calibrated clean clean/dirty hold time in use ready to use.
Pre-start checks must include:	carrying out required area or line clearances inspecting equipment condition to identify signs of wear confirming all safety equipment is in place and operational confirming that equipment is clean or sanitised confirming that equipment is correctly configured for processing requirements
Items to monitor must include:	environment product appearance volume or weight.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM3021 Operate a pharmaceutical production process	FBPPHM3002 Operate a pharmaceutical production process	Deletion of Element that relates to dispensing of pharmaceutical material Changes to Element, Performance Criteria and Performance Evidence	Not equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM3021 Operate a pharmaceutical production process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 7.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely operated one or more pharmaceutical production process, including:

accessed workplace information to confirm production requirements

confirmed supply of necessary equipment and materials

handled and stored materials and products in a manner that prevents contamination and mix-ups

selected, fitted and used personal protective equipment and contamination prevention clothing

conducted pre-start checks, including:

carrying out required area or line clearances

inspecting equipment condition to identify signs of wear

confirming all safety equipment is in place and operational

confirming that equipment is clean or sanitised

confirming that equipment is correctly configured for processing requirements

started, operated, monitored and adjusted equipment to achieve required outcomes, including:

adding and loading materials in correct quantities and sequences

supply and flow of materials to and from the process

checked process control points and conducted inspections to confirm process remains within limits, including:

product sampling

process control testing

adjusting process according to workplace procedures

followed end-of-batch procedures, including three of the following:

product sampling

environmental sampling

line clearances and cleaning (full or partial)

yield calculation

materials reconciliation

change equipment status (sterile/clean to dirty/clean)

safely shut down the process according to workplace procedures

cleaned and maintained work area to meet workplace cleaning standards and environmental requirements

completed records according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

stages of the pharmaceutical manufacturing process, including:

the purpose, methods and outcomes of each stage

control points

checking materials are suitable for use including release status

flow of materials, people and waste

flow of the manufacturing process and the effect of outputs on downstream processes

basic operating principles of equipment, requirements and parameters of pharmaceutical manufacturing equipment, including:

main equipment components, operating capacities and applications

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

status and purpose of guards

the purpose and location of sensors and related feedback instrumentation

processing equipment and utility systems and how product quality and Good Manufacturing Practice (GMP) compliance can be impacted by:

performance

functionality

construction

instrumentation

common GMP non-conformances and unusual events found in a pharmaceutical production environment, including:

missing, illegible or inaccurate records

failure to follow workplace procedures

failure of cleaning regime

damaged goods including starting materials, components, intermediates and finished products

product diverted from normal course of process

loss of sterility or pressure

spills

out of limit situations including yields, reconciliations, in process controls and in process checks

damage or poor maintenance of plant or equipment

signs of inadequate cleaning or pest infestation

terminology associated with control of GMP processes, including:

process variation

critical quality attribute

critical process parameter

functions and limitations of personal protective equipment and contamination prevention clothing relevant to the work process

pre-start checks requirements, including:

carrying out required area or line clearances

carrying out differential pressure checks or room status checks

inspecting equipment condition to identify any signs of wear

confirming that equipment is clean or sanitised

confirming appropriate settings and/or related parameters

confirming product details and ingredients

methods used to monitor the production process, including:

inspecting

measuring

testing

items to monitor during the production process, including:

environment

product appearance

pH

volume or weight

temperature

product and process changeover procedures and responsibilities

end-of-batch procedures, including:

product sampling

environmental sampling

line clearances and cleaning (full or partial)

yield calculation

materials reconciliation

change equipment status (sterile/clean to dirty/clean)

requirements of different shutdowns, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock out and tag out procedures and responsibilities

operating principles of process control, including the relationship between control panels and systems and the physical equipment

GMP requirements for production and process controls, including:

identification and traceability

yields and reconciliation

segregation and storage

status labels (physical and electronic)

environmental issues and controls relevant to the production environment, including waste collection and handling procedures

requirements for completion of workplace documentation.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a pharmaceutical manufacturing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment and contamination prevention clothing

manufacturing process equipment

materials required for the manufacturing process

cleaning materials and equipment associated with the manufacturing process

record keeping system

specifications:

batch instructions including product specifications, control points and processing parameters

recording requirements and procedures

workplace documentation relating to manufacturing process and procedures that comply with GMP requirements

information and documentation relating to handover

cleaning procedures associated with manufacturing process.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPPL1001 Communicate workplace information

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to gather, convey and receive workplace information and to interact with others at work.

This unit applies to individuals who work under direct supervision who use basic communication skills to interact with others and follow workplace directions.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

People, Planning and Logistics (PPL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Exchange verbal information	1.1 Identify information requirements according to workplace procedures 1.2 Ask questions to seek or clarify information 1.3 Apply effective listening skills to receive information 1.4 Use interactive skills to communicate effectively with others 1.5 Provide information in a timely and appropriate manner
2. Locate and use workplace information	2.1 Locate sources of workplace information to inform work tasks 2.2 Read and use information to carry out work responsibilities 2.3 Ask questions to clarify written or diagrammatic instructions
3. Complete workplace documentation	3.1 Identify forms or digital records that require completion for work operations 3.2 Complete written forms or records in line with workplace requirements 3.3 Submit or save records according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret simple work instructions
Writing	Complete basic work records (digital or paper-based)
Oral communication	Follow instructions to complete a limited set of well-defined tasks Follow basic communication protocols and conventions
Numeracy	Recognise basic symbols, signage and graphics to guide work tasks

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPPL1001 Communicate workplace information	FBPOPR1003 Communicate workplace information	Unit sector code updated Application of unit clarified Minor changes to Performance Criteria Foundation Skills refined Performance Evidence clarified Minor changes to Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPPL1001 Communicate workplace information

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has communicated workplace information effectively, covering each of the following situations at least once:

seeking information from people in the workplace to support work roles and responsibilities

clarifying work requirements by using appropriate questions

providing information to others

locating and reading simple workplace instructions

correctly completing a workplace form or record.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

communication channels and forums, including consultative arrangements established in the workplace

common workplace and technical terms relating to work role

sources of information and advice relating to own job

methods used to access workplace information and procedures

interactive techniques, including active listening, questioning, seeking and responding to feedback, and interacting effectively with others

recognition of different methods and styles of communication

how workplace forms and/or records are to be completed and to what standard.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

workplace information and procedures

workplace forms or records (digital or paper-based)

relationships:

co-worker or supervisor.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPPL2002 Work in a socially diverse environment

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to interact effectively with people in a socially diverse workplace environment.

This unit applies to individuals who facilitate communication with customers and colleagues from backgrounds that are different to one's own, and who allow for cultural considerations when identifying issues that may cause misunderstandings in the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

People, Planning and Logistics (PPL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Communicate with people from a background different to one's own	1.1 Identify responsibilities according to the principles of anti-discrimination legislation 1.2 Treat people from all social and cultural groups with respect and sensitivity 1.3 Use verbal and non-verbal communication that takes into account social and cultural differences 1.4 Make efforts to communicate through use of gestures or simple words where language barriers exist 1.5 Seek assistance from colleagues, specialist resources or outside organisations when cultural considerations could be affecting workplace communication
2. Respond to cross-cultural misunderstandings	2.1 Identify issues that may cause conflict or misunderstanding in the workplace 2.2 Consider possible cultural and social differences when difficulties or misunderstandings occur 2.3 Address difficulties with appropriate personnel in the workplace and seek assistance to facilitate understanding where required 2.4 Make efforts to resolve misunderstandings, taking into account cultural and social considerations 2.5 Refer issues and problems that cannot be resolved to appropriate personnel for follow up

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Oral communication	Listen respectfully Speak to people from differing backgrounds with respect and sensitivity

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPPL2002 Work in a socially diverse environment	FBPOPR2073 Work in a socially diverse environment	Sector code updated to better reflect work task Minor changes to Element 1 and Performance Criteria 2.5 for clarity Foundation Skills refined Minor changes to Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPPL2002 Work in a socially diverse environment

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has worked effectively in a socially diverse environment on a minimum of two different occasions, including:

recognising cultural and social differences in the workplace

responding to cross-cultural or cross-social misunderstandings.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

principles of equal employment opportunity (EEO) and anti-discrimination legislation as they apply to company and employee rights and responsibilities in the workplace

recognition of differences between people from different cultural and social backgrounds, including those differing from own

understanding of the basis of cultural difference, including behaviour or practices that can cause offence, and related strategies for interacting in ways that are culturally and socially sensitive

communication strategies and styles appropriate to diverse audiences related to the workplace.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace setting or an environment that accurately represents a real workplace

specifications:

rights and responsibilities relating to anti-discrimination and EEO

relevant company policies and procedures

relationships:

opportunities to interact with others using typical workplace communication processes

interactions with team members and supervisors, or realistic scenarios or role-plays.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPPL3007 Support and mentor individuals and groups

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to model appropriate work practices, provide feedback to groups and individuals, and facilitate group processes.

This unit applies to individuals who work under broad direction and take responsibility for their own work, and have some formal responsibility for managing others.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

People, Planning and Logistics (PPL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Support others in the work area	1.1 Mentor individuals to meet work requirements according to workplace procedures 1.2 Compare individual work performance against expected workplace standards 1.3 Monitor performance and take appropriate action according to workplace procedures 1.4 Provide feedback to individual on performance according to workplace procedures 1.5 Model good behaviour and performance consistent with workplace expectations
2. Facilitate group processes	2.1 Determine purpose of group process, and plan group involvement 2.2 Gather information and develop proposed process outcome through discussions with group 2.3 Engage members of group to ensure decisions are made and agreed according to workplace procedures 2.4 Record agreed outcomes and implement process in a timely manner

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Learning	Contribute to continuous improvement of current work practices by analysing issues
Writing	Accurately record and complete organisational documents using clear language and correct spelling, grammar and terminology
Oral communication	Effectively participate in verbal exchanges using collaborative and inclusive techniques, including active listening and questioning, and reading of verbal and non-verbal signals to convey and clarify information Use a range of strategies to establish a sense of connection and build rapport with co-workers Effectively deal with disagreements and misunderstandings as they arise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPPL3007 Support and mentor individuals and groups	FBPPPL3001 Support and mentor individuals and groups	Performance Criteria added Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Not equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4+

Assessment Requirements for FBPPPL3007 Support and mentor individuals and groups

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has supported and mentored at least one individual, and at least one group (of at least three people), to achieve agreed outcomes, including:

modelling behaviour and performance consistent with company policy and procedures

effectively supporting others

providing meaningful feedback on individual and group performance.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

company policies and procedures as they apply to the work area

regulations and legislative requirements, including:

sexual discrimination

harassment and bullying

equal employment opportunity

anti-discrimination

racial vilification

work health and safety

food safety

environmental management

industry awards and workplace agreements to develop an awareness of the main issues covered as they affect day-to-day work arrangements

techniques for structuring and explaining work-related information to meet the needs of people in the work area

interpersonal communication skills, including appropriate questioning, listening and feedback techniques

communication strategies for working effectively with both individuals and groups

workplace arrangements for training and assessment and related responsibilities

boundaries of responsibility and related procedures for feedback, counselling and disciplinary procedures

formal arrangements and responsibilities for mentoring others relating to work role

meeting procedures and recording requirements relevant to the workplace

basic group process facilitation procedures, including:

planning group processes

identifying the purpose

confirming the appropriate attendance

decision making

documenting basic group processes.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

systems and programs for supporting development and mentoring of others

resources to support mentoring role

specifications:

regulatory, licensing and legislative requirements

industrial awards and agreements

workplace policies, codes of practice and procedures

workplace systems and procedures for consultation, feedback, counselling and discipline

information systems, including recording and retrieval systems

relationships:

individuals and team members as specified in the performance evidence.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPPL3008 Establish compliance requirements for work area

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to establish compliance requirements that apply to work operations in a food processing or production environment.

This unit applies to individuals who are responsible for ensuring compliance requirements are identified for work operations in their area of responsibility, in relation to health and safety, food (or feed) safety, and environmental management.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

People, Planning and Logistics (PPL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify compliance requirements	1.1 Review existing operating procedures and specifications to identify compliance requirements 1.2 Make enquiries within the workplace to identify compliance requirements identified in workplace procedures 1.3 Access information from external organisations and regulatory authorities to determine current compliance requirements 1.4 Assess the purpose and scope of the revised compliance requirement for the work area 1.5 Assess the impact of the revised compliance requirement on processing operations 1.6 Seek approval to address revised compliance requirements in work area
2. Establish compliance arrangements in work area	2.1 Confirm and communicate revised compliance requirements to other staff in work area according to workplace procedures 2.2 Source briefings, training and other support from internal and external support staff to ensure compliance is understood 2.3 Identify procedures for achieving and monitoring compliance in own work area 2.4 Recommend changes to procedures and processes to ensure compliance is met 2.5 Identify procedures to be followed for non-compliance events

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret procedures, specifications and other documentation from a variety of sources, and consolidate information to determine requirements
Writing	Accurately record and complete organisational documents and procedures using digital and/or paper-based formats
Oral communication	Interact effectively with team members

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPPL3008 Establish compliance requirements for work area	FBPPPL3002 Establish compliance requirements for work area	Minor changes to Performance Criteria to clarify task PCs added Foundation Skills refined Performance Evidence clarified Minor changes to Knowledge Evidence and Assessment Conditions	Not equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPPL3008 Establish compliance requirements for work area

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has established compliance requirements for at least one work area, including:

identifying what the current compliance requirements are for work area

identifying any improvements that could be made to ensure compliance with relevant regulations and industry standards.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

legislation, regulations, codes of practice and certification requirements relevant to work area

purpose and intent of compliance in the workplace

operating procedures, specifications and other workplace information relevant to ensuring compliance for own work area

requirements for establishing, monitoring and updating procedures

effect of work procedures on compliance factors in the work area

compliance policies and requirements relevant to own work area, including:

work health and safety

food safety, including Food Standards Australia New Zealand (FSANZ)

hazard analysis and critical control points (HACCP)

environmental management

biosecurity

traceability

client certification

data assessment methods relevant to monitoring compliance of own work area

internal and external support personnel as sources for compliance requirements

procedures to follow for non-compliance events

consequences of non-compliance in the workplace.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

information systems and data collection technology

food processing operations to collect data and observe compliance

specifications:

workplace procedures and industry standards relevant to the business and work area

relevant legislation, industry standards and codes of practice.

relationships:

team members.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPPL4008 Prepare and present artisan food and/or beverages

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Application

This unit of competency describes the skills and knowledge required to prepare and present artisanal food and beverages to a customer in a retail environment.

This unit applies to those individuals who work in a food and beverage sales setting, with responsibility for storing, displaying and presenting products to a customer.

Where this unit includes serving alcoholic beverages, the requirements for Responsible Service of Alcohol (RSA) must be met. Food business licensing and regulatory requirements also apply to this unit, so local requirements must be checked before delivery. All work must comply with Australian food safety standards and relevant codes of practice.

Pre-requisite Unit

Nil

Unit Sector

People, Planning and Logistics (PPL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Recognise and identify key product features	1.1 Identify specific artisan food or beverage product and its characteristics 1.2 Identify raw materials used to make product and their characteristics 1.3 Identify different processes used to make variations of the product 1.4 Identify key sensory traits of the product 1.5 Identify factors affecting product storage
2. Set up product tasting area	2.1 Prepare products for tasting using appropriate techniques for product style or characteristics 2.2 Check products to ensure they are fit for customer consumption 2.3 Prepare tasting equipment suitable to product and tasting requirements and set up ready for use by customers 2.4 Prepare adequate supplies of suitable support materials and place ready for use 2.5 Confirm tasting preparation meets health and safety requirements
3. Conduct product tastings	3.1 Design and assemble sample product tasting based on an identified theme 3.2 Encourage customers to sample product range in the most beneficial order to experience product characteristics effectively 3.3 Explain product features and processing techniques to customers 3.4 Give customers time and privacy to sample each product 3.5 Encourage customers to ask questions and provide feedback on products 3.6 Answer customer queries accurately and comprehensively, or refer to another information resource 3.7 Adjust tasting order and product range to suit customer requirements 3.8 Follow safety requirements for durations food can be left out of controlled temperature storage
4. Store artisan food or beverage product	4.1 Store products to maintain quality and flavour 4.2 Complete records to meet regulatory and sales requirements 4.3 Clean workspace to meet regulatory requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Oral communication	Interact effectively with customers in a retail environment Describe product characteristics using industry-specific language
Numeracy	Estimate weights or volume of product with reasonable accuracy

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPPL4008 Prepare and present artisan food and/or beverages	Not applicable	New unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPPL4008 Prepare and present artisan food and/or beverages

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has effectively prepared and presented artisanal food or beverage products, including:

identifying and describing the main characteristics of two different artisanal food and/or beverage products

identifying and describing the raw materials used to make each product

describing the production techniques used to make each product

preparing and presenting a sample tasting for a customer, based on an identified theme.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

main processing steps in making the product and the factors that result in variations in the end product

different raw materials used to make types of product

the effects that raw materials can have on end product

factors that affect maturation of product

packaging types, typical for product

language to describe the characteristics of product

use of the five senses for describing identified products

temperature for storing identified products

general nutritional properties of product

ways to organise products for display

care and handling of products

shelf life, use-by dates and best before dates

price and availability

Food Standards Code in relation to identified products

pathogens that can exist in food preparation

general requirements for importing artisan products.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

different types of artisan food and beverage products

materials or equipment to present product

relationships:

access to potential customer/s.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPPL4009 Optimise a work process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to assess, investigate and make recommendations to optimise the performance of a work process, system or area.

The unit applies to individuals responsible for facilitation of consultation and performance improvement processes. This includes communicating solutions for a range of predictable and unpredictable problems.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

FBPPPL3003 Participate in improvement processes

Unit Sector

People, Planning and Logistics (PPL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Establish work process scope	1.1 Identify the scope and flow of the work process 1.2 Identify and collect work process information according to workplace practices
2. Assess work process performance	2.1 Evaluate work process performance against plan and benchmark information 2.2 Investigate variations in work process performance 2.3 Identify opportunities for improvement
3. Develop a plan to optimise process performance	3.1 Develop and report recommendations for improvements in the appropriate format 3.2 Present an implementation plan in the appropriate format according to workplace policy
4. Implement, monitor and evaluate process improvement	4.1 Review workplace documentation to reflect process improvement 4.2 Identify and communicate changes to roles and responsibilities of workplace personnel involved in implementing the optimisation plan 4.3 Identify, negotiate and secure resources to support implementation 4.4 Implement and monitor process changes 4.5 Apply continuous improvement procedures to evaluate and refine process optimisation

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Reads and interprets process information and work documentation, and consolidates information to assess and determine requirements and performance
Writing	Accurately records information and prepares correspondence and documentation using clear language to organisational formats and protocols
Numeracy	Performs mathematical calculations to interpret and compare numerical information against benchmarks
Oral communication	Effectively participates in verbal exchanges using collaborative and inclusive techniques to convey and clarify information and negotiate with others

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPPL4009 Optimise a work process	FBPPPL4004 Optimise a work process	Updated prerequisite unit code Foundation Skills refined	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPPL4009 Optimise a work process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has optimised a work process on at least one occasion, including:

establishing parameters of work process

analysing performance measures and identifying opportunities for improvement

developing plan to optimise work process

appropriately engaging other personnel in planning implementation

monitoring implementation and analysing outcomes

engaging continuous improvement processes to sustain and improve outcomes.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

process/workflow mapping purpose and techniques

characteristics of the work process, including typical factors that affect process performance, including:

fluctuations in demand/throughput

quality of raw material/ingredient inputs

human resources availability/competencies

equipment configuration, capacity and performance

process capability

changeover times

cost of services

criteria against which to assess performance, including key performance indicators (KPIs), production plans/schedules, budgets and relevant benchmark information

technical knowledge to identify and assess current performance and identify improvement opportunities and proposals

process improvement tools and techniques

related workplace documentation and systems

relevant personnel and departments to be consulted/notified of optimisation implementation plan

recording systems and requirements for reporting on work processes.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

process improvement tools and techniques

specifications:

information systems, including recording and retrieval systems

relationships (internal and/or external):

opportunities to interact with others using typical workplace communication processes

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC3003 Filter fermented beverages

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Application

This unit of competency describes the skills and knowledge required to prepare and operate filtration equipment using lenticular, plate and frame and/or centrifugal systems, to filter fermented beverages.

The unit applies to individuals who work in brewing operations and take responsibility for their own work using discretion and judgement in the selection and use of available resources.

Legislative requirements relating to producing alcohol apply to this unit. Users are advised to check current requirements with the Australian Tax Office and state / territory liquor licensing and health agencies.

Pre-requisite Unit

Nil

Unit Sector

Technical (TEC)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the filtration process for operation	1.1 Identify and confirm production requirements 1.2 Confirm availability and prepare services, product and materials to meet production requirements 1.3 Confirm environmental guidelines and identify potential health and safety hazards and controls according to workplace procedures 1.4 Select, fit and use personal protective equipment relevant to the job role 1.5 Assemble filtration equipment 1.6 Check filters are in place and confirm readiness for use according to workplace procedures 1.7 Check the flow path of product and ensure equipment is ready for operation 1.8 Set the process to meet filtration requirements
2. Operate and monitor the filtration process	2.1 Start up the filtration process according to workplace procedures 2.2 Sanitise system before feeding product through 2.3 Monitor filtration process and pressure to confirm filtered product meets specifications 2.4 Monitor dissolved oxygen (DO) levels 2.5 Identify and address non-conformance of product, process and equipment 2.6 Record quality parameters throughout process
3. Shut down the filtration process	3.1 Identify and implement appropriate shutdown procedures 3.2 Drain and dismantle equipment safely and prepare for cleaning 3.3 Clean equipment thoroughly 3.4 Dispose of waste generated by the filtration process and cleaning procedures, in line with regulatory requirements 3.5 Record workplace information according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret production and process information from a variety of workplace documents
Numeracy	Calculate numerical information relating to measurements, quantities, pressure and operational specifications Interpret gauge readings during monitoring of process including pound of force per square inch (psi), kilopascal (kPa), temperature, dissolved oxygen Interpret measurements and volumes including microns (µ), litres (L), hectolitres (hL)
Get the work done	Plan, sequence and implement tasks required to achieve production requirements

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPTEC3003 Filter fermented beverages	Not applicable	New unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPTEC3003 Filter fermented beverages

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has effectively operated the filtration process to filter fermented beverages to specification on at least two occasions, using one or more of the following systems:

lenticular

plate and frame

centrifugal

diatomaceous earth (DE).

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

principles of filter aid filtration (or dynamic depth filtration)

lenticular, plate and frame and centrifugal filtration processes, their basic operating principles and system parts

filtration media, including diatomaceous earth, cellulose sheets

grades of filters

the effects that filtering has on end product and acceptable degrees of haze

links between filtration and other processes used in producing fermented beverages

importance of cleaning, sanitising and sterilising

methods to clean and sanitise filters

pump operation

instruments used for monitoring pressure, dissolved oxygen (DO) and calibration requirements

the effects that DO has on fermented beverages

common causes of non-conformance results for product, process and equipment and corrective action required including:

issues that can be rectified

issues that must be reported

responsibilities for health and safety in the workplace including:

health and safety hazards associated with the filtration process

methods for controlling risks associated with work health and safety hazards

responsibilities for identifying and controlling environmental issues

how to safely dispose of the sediment filtered out the fermented beverage

workplace procedures and responsibility for:

reporting problems

shutting down the process

cleaning

handling waste

Food Standards Code in relation to production of beverages

regulatory record keeping requirements.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a beverage production workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment for filtration operations

filtration equipment and filters and related materials required for operations

product for filtration

system for recording and reporting information

specifications:

workplace procedures for filtration operations.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC3004 Prepare, fill and store barrels for aging spirits

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceuticals Training Package version 3.0.

Application

This unit of competency describes the skills and knowledge required to prepare barrels for aging spirits such as whisky.

This unit applies to those workers who work in operational roles in a distillery.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Note: This unit does not cover working with forklifts, which requires a forklift licence.

Pre-requisite Unit

Nil

Unit Sector

Technical (TEC)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare and maintain barrel condition	1.1 Identify standards, regulations and guidance materials that cover the requirements of storing flammable and explosive materials 1.2 Identify hazards associated with preparing, filling and storing barrels of spirits and manage risks 1.3 Identify features of barrel, including type of wood, toast, size and age 1.4 Check barrel wood for blemishes, leaks and unsavoury smells 1.5 Hydrate barrel to check for leaks 1.6 Seal wood to stop any leaks 1.7 Check and tighten hoops where required
2. Fill barrel	2.1 Transfer spirit into barrel 2.2 Replace bung and seal 2.3 Move barrel to storage area, using lifting equipment 2.4 Complete records of barrel fill and storage conditions, as required by organisational procedures and Australian Tax Office (ATO) requirements
3. Store barrel	3.1 Monitor conditions in barrel store to ensure they are safe 3.2 Monitor barrels for any leakages 3.3 Repair any leakages by tightening hoops or moistening staves 3.4 Complete barrel records, in line with organisational and regulatory requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Writing	Label barrels with fill details (in sequential order)
Numeracy	Record volume filled (mL, L) Accurately read and interpret readings from thermometer and hygrometer
Get the work done	Problem solve issues as they arise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPTEC3004 Prepare, fill and store barrels for aging spirits	Not applicable	New unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPTEC3004 Prepare, fill and store barrels for aging spirits

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceuticals Training Package version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has appropriately prepared, filled and stored at least two barrels with spirit for aging.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

types of barrels required for designated spirit

types of wood used for barrels, including oak, and its characteristics

purpose of barrelling

effects of aging in oak

parts of barrel, including staves, hoop, bung

pre-uses of barrels and their qualities

barrel hydration methods

the effect that temperature and humidity can have of the health of a barrel

the expanding and contracting nature of barrels

instruments used to monitor storage of barrels, including thermometer and hygrometer

problems created by dry conditions or too much sunlight

procedures and equipment used for transfer operations, including pumps, membranes, hoses, valves

equipment and instrumentation components, purpose and operation

significance and method of monitoring control points within the equipment operation

common causes of variation and corrective action required

hazards and controls, including manual handling, working with ethanol and flammable substances

Australian Standards, legislation, regulations and workplace licence requirements related to the production and storage of alcohol

Australian Taxation Office (ATO) requirements for excise

recording requirements for traceability of product and ATO regulations.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

barrels

spirit for aging

pump

lifting equipment

humidity and temperature gauges.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC3005 Work with bakery ingredients, their functions and interactions

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to work with a range of ingredients used to produce bakery products, including fat, butter, shortenings, sugar, eggs and egg replacements, nuts, dried fruit, herbs and spices.

Users should note that flour and leavening agents are included in FBPTEC3006 Work with flours and baking additives.

This unit applies to individuals who work in commercial or high volume bakeries. It typically applies to the production worker responsible for producing baked products, where a knowledge of ingredients and how they react during processing is essential for maintaining product quality and consistency, and will assist with identifying common processing faults and the corrective actions to be applied.

All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Technical (TEC)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify different fats, butter and oils, their properties and uses	1.1 Identify the main types of fats, butter and oils used to produce baked products 1.2 Recognise the differences between fats, butter and oils 1.3 Recognise the differences between animal and vegetable fats and oils 1.4 Identify the effect of baking on fats, butter and oils 1.5 Identify storage requirements of fats, butter and oils to maintain freshness and quality 1.6 Recognise common faults that can occur in baked products that are related to fats, butter and oils 1.7 Identify common food safety hazards related to fats, butter and oils 1.8 Determine the hazards related to working with fats, butter and oils, and how the associated risks can be managed
2. Identify sugars and sweeteners and their uses	2.1 Identify the main types of sugars used in baked products 2.2 Recognise the differences between different sugars and sweeteners 2.3 Recognise the effects that sugars have on baked products 2.4 Identify storage requirements of sugar 2.5 Recognise common faults that can occur in baked products that are related to sugar 2.6 Determine the hazards related to working with sugar, and how the associated risks can be managed
3. Work with eggs and their properties	3.1 Recognise the function of eggs in producing baked products 3.2 Identify the characteristics of different types of eggs 3.3 Identify the nutritional make-up of egg yolks and whites 3.4 Identify storage conditions to ensure eggs are kept fresh 3.5 Recognise common faults that can occur in baked products that are related to eggs 3.6 Identify common food safety hazards related to eggs 3.7 Determine the hazards related to working with eggs, and how the associated risks can be managed
4. Work with nuts and dried fruits	4.1 Recognise the function of nuts and dried fruits in producing baked products 4.2 Identify the characteristics of different nuts and fruit dried in different ways 4.3 Determine the different ways that nuts and dried fruits are prepared for baking processes 4.4 Identify storage conditions to ensure nuts and dried fruits are kept fresh 4.5 Recognise common faults that can occur in baked products that are related to nuts and/or dried fruits 4.6 Identify common food safety hazards and allergies related to nuts and dried fruit 4.7 Determine the hazards related to working with nuts and dried fruits, and how the associated risks can be managed
5. Work with herbs and spices	5.1 Recognise the function of herbs and spices in baked products 5.2 Identify the characteristics of different herbs and spices 5.3 Identify storage conditions to ensure herbs and spices are kept fresh 5.4 Identify common food safety hazards and allergies related to herbs and spices 5.5 Recognise common faults that can occur in baked products that are related to herbs and spices
6. Work with flavourings and colourings	6.1 Recognise the function of flavourings and colourings in baked products 6.2 Identify the characteristics of different flavourings and colourings used 6.3 Identify storage conditions to ensure flavourings and colourings are kept fresh 6.4 Recognise common faults that can occur in baked products that are related to flavourings and colourings 6.5 Identify common food safety hazards and allergies related to flavourings and colourings 6.6 Determine the hazards related to working with flavourings and colourings, and how the associated risks can be managed

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Learning	Problem-solve issues with baking process and ingredients to ensure quality outcomes
Reading	Interpret key information from Product Information Forms (PIFs), labels, Certificates of Analyses and workplace documents
Oral communication	Use industry terminology when referring to ingredients and their properties Describe product faults using industry terminology

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPTEC3005 Work with bakery ingredients, their functions and interactions	Not applicable	The unit has been created to address a skill or task required by industry that is not covered by an existing unit	Newly created

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPTEC3005 Work with bakery ingredients, their functions and interactions

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has identified functions and properties of bakery ingredients, including at least one item from each of the following groups:

fats, butter and oils

sugar

eggs

nuts and dried fruits

herbs and spices

flavourings and colourings.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

general physical-chemical properties of fat, butter and oils, including:

saturated/unsaturated

animal/vegetable

melting points

the effects that shortenings have on flour and gluten

general physical-chemical properties of sugar and sweeteners commonly used in backed products

grades and types of sugar

purpose of adding sugar to baked products

general properties of eggs, egg substitutes and coagulation

purpose of eggs in baked products, including leavening, tenderising, emulsifying, thickening, to add moisture, colour and nutrition and to provide structure, texture and flavour

egg parts and typical defects

properties of nuts and typical uses in baked products

nut allergies, including anaphylaxis

properties of dried fruit and typical uses in baked products

properties of herbs and spices and typical uses in baked products

properties of colourings and flavourings and typical uses in baked products

storage requirements to ensure quality of raw material is maintained, including the effects of temperature, moisture, contamination from other materials, allergen management, pest control

typical analytical tests and checks to determine quality of raw materials, including observation, smell and rapid tests

typical faults that occur in baked products as a result of ingredient treatment or integrity

the purpose and intent of food safety legislation and control measures for physical, chemical, microbiological and allergenic risks

Food Standards Code in relation to bakery products produced at worksite

Common microbiological, physical, chemical and allergenic hazards that can occur when processing baked products, including the types of hazards likely to occur, the conditions under which they occur, and possible consequences

contamination/cross-contamination and cross-contact food safety risks associated with the main ingredients used in a commercial bakery, and how each can be controlled

cleaning and sanitisation procedures for ingredients containing allergens.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a bakery setting or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

bakery ingredients, including fats and oils, sugars, eggs, nuts and dried fruits, herbs and spices, colourings and flavourings

specifications:

information on food safety

access to Food Standards Code

ingredient information.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC3006 Work with flours and baking additives

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to work with different types of grains, flours and leavening agents that are used to produce bakery products, including bread, pastries, cakes and biscuits.

Users should note that other baking ingredients such as eggs, sugar, fats and oils, nuts and dried fruit are included in FBPTEC3005 Work with bakery ingredients, their functions and interactions.

This unit applies to individuals who work in commercial or high volume bakeries. It typically applies to the production worker responsible for producing baked products, where a knowledge of ingredients and how they react during processing is essential for maintaining product quality and consistency and will assist with identifying common processing faults and the corrective actions to be applied.

All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Technical (TEC)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify different flour types, their properties and uses	1.1 Identify characteristics of flour produced from different grains 1.2 Identify the purpose of flour in bakery products 1.3 Identify each component of flour, including protein quality and quantity, fibre content, starch levels and damaged starch, fats/oils, natural sugars and moisture contents 1.4 Identify the different types and/or grades of flour available to produce baked products 1.5 Identify storage requirements of flour to maintain quality 1.6 Recognise common faults that can occur in baked products that are related to flour 1.7 Identify common food safety hazards and allergies related to flour 1.8 Determine the hazards related to working with flour, and how the associated risks can be managed
2. Work with leavening agents	2.1 Identify different types of leavening agents and how they ferment in the baking process 2.2 Recognise the impact of leavening agents on baked products 2.3 Identify the storage requirements for leavening agents to ensure viability 2.4 Recognise the various ways that leavening agents can be used in baked products 2.5 Recognise common faults that can occur in baked products that are related to fermentation 2.6 Identify common food safety hazards related to leavening agents and fermentation 2.7 Determine the hazards related to working with leavening agents, and how the associated risks can be managed
3. Work with bakery additives	3.1 Identify typical additives that are used to produce baked products 3.2 Recognise the purpose of different additives and their effect on baked products 3.3 Identify the storage requirements for bakery additives to ensure viability 3.4 Recognise common faults that can occur in baked products that are related to additives 3.5 Identify common food safety hazards related to bakery additives, and how they are controlled 3.6 Determine the hazards related to working with bakery additives, and how the associated risks can be managed

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Learning	Problem-solve issues with baking process and ingredients to ensure quality outcomes
Reading	Interpret key information from Product Information Forms (PIFs), labels, Certificates of Analyses and workplace documents
Oral communication	Use industry terminology when referring to ingredients and their properties

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPTEC3006 Work with flours and baking additives	Not applicable	The unit has been created to address a skill or task required by industry that is not covered by an existing unit	Newly created

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPTEC3006 Work with flours and baking additives

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has identified the functions and properties of flours and baking additives, including for:

at least two different types of flour

at least two different leavening agents, and

at least two different additives.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

different flours and their uses and suitability for different baked products:

baker’s or strong flour

wholemeal flour

weak flours

characteristics and differences in flour produced from a variety of new and ancient grains, and the cultivation required for successful propagation of the different crops

general physical-chemical properties of common flours, including protein quality and quantity, fibre content, starch levels and damaged starch, fats/oils, natural sugars and moisture contents, and the impact that differing properties have on processing and finished product

key properties of wet and dry leavening agents and how each should be stored to maintain health, viability and integrity

principles of fermentation

typical additives used in baking, and their purpose

storage requirements to ensure quality of product is maintained, including the effects of temperature, moisture, contamination from other materials, allergen management, pest control

typical analytical tests and checks to determine quality of flour and additives, including observation, smell and rapid tests

typical faults that occur in baked products as a result of flour and additive ingredient treatment or integrity

the purpose and intent of food safety legislation and control measures for physical, chemical, microbiological and allergenic risks

Food Standards Code in relation to product and site

Common microbiological, physical, chemical and allergenic hazards that can occur when processing baked products, including the types of hazards likely to occur, the conditions under which they occur, and possible consequences

contamination/cross-contamination and cross-contact food safety risks associated with flour and additives used in a commercial bakery, and how each can be controlled

cleaning and sanitisation procedures for ingredients containing allergens.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a bakery setting or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

a variety of flours and additives

specifications:

information on food safety

access to Food Standards Code

ingredient information.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC4003 Control food contamination and spoilage

Modification History

Release	Comments
Release 3	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 4.0.
Release 2	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to control contamination and spoilage in food or beverages, and to manage food safety using cleaning and sanitation programs.

The unit applies to workers who oversee food contamination control measures across a food or beverage production or processing site or facility.

No 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.

Pre-requisite Unit

Nil

Unit Sector

Technical (TEC)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify and apply legal responsibilities to produce quality, safe food and/or beverages	1.1 Identify legal and regulatory responsibilities for producing safe food and/or beverages 1.2 Identify legal, workplace and customer quality standards for food and/or beverage products 1.3 Ensure food safety and quality practices are applied to food and/or beverage preparation, processing and storage
2. Identify common causes of food poisoning and contamination	2.1 Identify food-borne pathogens and contamination that can occur in processed food and/or beverages 2.2 Trace patterns of actual or potential contamination and spoilage through processing, storage and shelf-life for a given product 2.3 Identify conditions required for contamination to occur 2.4 Analyse results of tests to detect the presence of contamination and related conditions
3. Manage control measures to eliminate or minimise the risk of contamination	3.1 Apply control measures when receiving, handling, processing, storing and transporting food and/or beverages to meet identified legal and workplace standards 3.2 Document control measures used to prevent food contamination and spoilage
4. Manage cleaning and sanitation regimes	4.1 Identify application methods, materials, labour and equipment requirements of common cleaners and sanitisers used in the food and/or beverage industry 4.2 Assess cleaning and sanitation methods, materials and regimes for their effectiveness and environmental impact 4.3 Select appropriate cleaning and sanitation methods to suit products and processes ensuring minimal risk of contamination and environmental impact 4.4 Establish inspection or test methods to confirm effectiveness of cleaning and sanitation program 4.5 Document and communicate responsibilities for cleaning and sanitation

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Analyse legal and workplace documentation, and consolidate information to determine controls to prevent contamination and spoilage of food and/or beverages
Numeracy	Perform mathematical calculations to check, interpret and confirm results of food safety tests
Oral communication	Use collaborative and inclusive techniques to convey and clarify information
Get the work done	Apply systematic and analytical decision-making processes for complex and non-routine situations Problem-solve issues, drawing on past experience and research

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPTEC4003 Control food contamination and spoilage Release 3	FBPTEC4003 Control food contamination and spoilage Release 2	Minor wording changes in Performance Criteria and Foundation Skills	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPTEC4003 Control food contamination and spoilage

Modification History

Release	Comments
Release 3	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 4.0.
Release 2	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively controlled food contamination and spoilage, including:

identifying contamination and/or spoilage in at least three different processed food and/or beverage samples

determining likely causes of non-conformance of ingredients/raw materials

analysing the results of tests to identify contamination and/or spoilage

identifying and applying legal, workplace and quality standards for food and/or beverage products

recognising indicators of unacceptable (or non-conforming) processing, handling and/or storage outcomes

managing control measures used to address risks of food and/or beverage contamination

managing cleaning procedures to ensure workplace standards meet food safety requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

basic composition and function of each main raw material/ingredient used, such as awareness of ingredient grades or types

common causes of contamination/unacceptable quality of raw materials/ingredients, relevant to work role

practical application of science to hygiene and sanitation in the workplace, relevant to job role

methods used to confirm quality standard, such as accessing information (e.g. certificates of analysis and/or laboratory clearance information)

Food Standards Code for safe food production

definitions of and techniques for cleaning and sanitation

the effect of variation in raw materials/ingredients on processing stages and final product outcome, including factors likely to cause variation, and scope to adjust or correct for variation at each processing stage

how time and temperature impact on the growth of microorganisms

appropriate handling and storage requirements for raw materials/ingredients and final product, and the effect of failing to meet required storage conditions

the changes and reactions that occur through processing stages, including the signs and symptoms of poor/unacceptable processing or equipment operation

factors that affect the shelf-life of product

the inter-relationships between processing stages and the effect of variation in processing parameters on process outcome and on final product, including factors likely to cause variation, and scope to adjust or correct for variation at subsequent process stages

procedures for identifying and isolating non-conforming product

troubleshooting information and techniques

procedures and related documentation required to amend or introduce a new method or procedure, such as short-term procedures for amending or updating specifications and processing parameters

reporting requirements and responsibilities

test methods to confirm raw material/ingredient and/or final product quality characteristics where relevant.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

samples of contaminated and spoiled food and/or beverages

cleaning and sanitation equipment

specifications:

methods to detect contamination and spoilage

food safety plan and related information, including operating procedures, cleaning and sanitation regimes/plans

cleaning and sanitation methods and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC4012 Manage raw materials

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Application

This unit of competency describes the skills and knowledge required to receive, handle and store raw materials that will be used in the production of food and/or beverages.

This unit applies to workers who have responsibility for overseeing the production of food and/or beverages and the quality assurance requirements associated with those products.

No 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.

Pre-requisite Unit

Nil

Unit Sector

Technical (TEC)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify quality parameters for raw materials	1.1 Identify raw materials required to produce end product 1.2 Identify key quality attributes of raw materials 1.3 Identify compliance issues associated with each raw material 1.4 Identify hazards associated with each raw material 1.5 Develop key raw material product specifications
2. Research suppliers of raw materials	2.1 Identify suppliers of raw materials relevant to end product 2.2 Investigate potential suppliers' capability and capacity to supply consistent quality raw materials 2.3 Identify costs and delivery methods 2.4 Order raw materials
3. Receive raw materials	3.1 Check details of order for raw materials 3.2 Compare order details to details on delivery docket 3.3 Check quality of raw material meets specifications 3.4 Take action to respond to out-of-specification materials 3.5 Perform basic analytical tests on raw materials 3.6 Confirm raw materials meet processing requirements 3.7 Receive raw materials for processing that meet quality requirements 3.8 Record delivery of raw materials, in line with workplace procedures
4. Handle raw materials	4.1 Identify risks and hazards of handling raw materials specific to job role 4.2 Wear appropriate personal protective equipment to manage risks 4.3 Use appropriate equipment to move raw materials to storage area
5. Monitor and store raw materials	5.1 Check storage conditions meet quality requirements 5.2 Ensure stock is rotated so that older stock is used before new stock 5.3 Adjust storage conditions that do not meet quality requirements 5.4 Monitor storage to ensure quality of raw material is maintained 5.5 Maintain records of storage conditions and quantities 5.6 Re-order raw materials when stocks are low, in line with workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Numeracy skills	Interpret readings of gauges and scales for temperature, moisture Use areas (m2), weight (g, kg, T) and volumes (ml, L, m3, ML, GL) to describe product quantities
Get the work done	Problem-solve issues with raw materials and storage as they arise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPTEC4012 Manage raw materials	Not applicable	New unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPTEC4012 Manage raw materials

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has managed raw materials for processing food or beverage products, including:

assessed at least one supplier of raw materials

develop product specification

checked quality of two different raw materials to be received

responded to out-of-specification materials

handled and stored two different raw materials to maintain quality.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

raw materials used in production of food and/or beverages, relevant to job role

specifications for raw materials relevant to end product

compliance issues and/or hazards that may occur in relevant raw materials, such as microbiological, chemical, physical, allergens, regulatory, quality

typical analytical tests and checks to determine quality of raw materials, including observation, smell and rapid tests

range of actions to take in response to out-of-specification materials, including rejecting order, adjusting processing requirements

methods to determine water quality

Certificates of Analysis for raw materials, and their purpose

storage requirements to ensure quality of raw material is maintained

safe work practices to handle raw materials, relevant to job role

workplace and/or legal traceability requirements

safe work requirements relevant to the job role.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real fermented food or beverage processing environment

resources, equipment and materials:

raw materials relevant to food and/or beverage processing environment.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC4013 Manage wort production for brewing

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Application

This unit of competency describes the skills and knowledge required to manage the production of wort that will be fermented and used in the production of beer.

This unit applies to workers who have responsibility for overseeing the production of wort for fermented beverages and the quality assurance requirements associated with those products. It may include supervising the work of others.

Legislative requirements relating to producing alcohol apply to this unit. Users are advised to check current requirements with the Australian Taxation Office and state/territory liquor licensing and health agencies.

Pre-requisite Unit

Nil

Unit Sector

Technical (TEC)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to produce wort	1.1 Identify and apply standards, regulations and guidance materials that cover the risks associated with working in hazardous environments, including potentially explosive environments, dust, heat and steam 1.2 Wear appropriate personal protective equipment (PPE) to ensure personal safety 1.3 Apply effective clean-in-place (CIP) and sanitation procedures 1.4 Identify specification for product 1.5 Ensure adequate quantities of raw materials for specification 1.6 Check quality of raw materials meets quality specifications and record details
2. Mill grain	2.1 Set mill to crush malted grain to specification 2.2 Carry out test run to ensure malt is crushed to specification 2.3 Operate mill to crush malt and produce grist
3. Convert mash	3.1 Transfer grist to mash tun 3.2 Set water level, temperature and time in line with product specification, to convert starches to sugars 3.3 Operate mash tun to produce and convert mash 3.4 Monitor quality of mash using simple tests 3.5 Analyse test results and adjust process as required
4. Separate mash	4.1 Transfer mash into separation vessel 4.2 Monitor separation process by using simple tests 4.3 Dispose of spent grist in line with environmental requirements 4.4 Complete processing and batch records in line with workplace procedures
5. Boil wort	5.1 Transfer wort into kettle 5.2 Set temperature of kettle for controlled boil 5.3 Add hops and adjuncts to influence flavour, in line with specifications 5.4 Monitor quality of wort using simple tests 5.5 Analyse test results and adjust process as required 5.6 Complete processing and batch records to ensure traceability
6. Cast wort	6.1 Set operating parameters of equipment for wort transfer to cellar/fermentation vessel 6.2 Monitor quality of wort using simple tests 6.3 Analyse test results and adjust process as required 6.4 Cool and oxygenate wort to fermentation specification 6.5 Complete processing and batch records to ensure traceability
7. Conduct housekeeping activities	7.1 Clean equipment and work area in line with workplace procedures 7.2 Conduct routine maintenance activities 7.3 Dispose of waste in line with regulatory requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Numeracy	Measure and record weight of raw materials and volume of wort (using kg, L and hL) Accurately read and interpret gauges and test results
Get the work done	Identify changes in quality of product and trace source

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPTEC4013 Manage wort production for brewing	Not applicable	New unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPTEC4013 Manage wort production for brewing

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has managed the production of one batch of wort that meets product specification, including:

addressing risks and managing hazards

taking samples to monitor quality

completing batch records in line with workplace requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of milling grain to expose starchy material in the husk

problems created from grain that is too heavily crushed or milled

stage and changes that occur during wort production

purpose of malt, hops, water, adjuncts and the preparation procedure

quality characteristics and uses of end product and output

typical tests carried out on wort to check pH, bitterness, colour

instruments used for testing and how each is calibrated and certified

procedures and equipment used for transfer operations, including pumps, membranes, hoses, valves, control instruments

formulae and calculations used in recipe design in order to adjust process as required

isomerisation of hops

roles of enzymes in mash process, particularly alpha and beta amylase

equipment and instrumentation components, purpose and operation

cleaning, sanitisation and sterilisation procedures and purpose

significance and method of monitoring control points within the equipment operation

common causes of variation and corrective action required

hazards and controls, including manual handling, working with dust, potential for explosion when working with grain and milling, risks of burns when working with heat and steam

routine maintenance requirements

waste handling and disposal requirements

hazards and controls, including manual handling, working with ethanol and flammable substances

Australian Standards, legislation, regulations and workplace licence requirements related to working in hazardous and potentially explosive environments

Food Standards Code in relation to brewing

Australian Taxation Office (ATO) requirements for excise

recording requirements for traceability of product and ATO regulations.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

raw materials for wort production

access to equipment for production of wort

testing equipment

safety equipment and personal protective equipment (PPE)

specifications:

product specifications.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC4014 Manage cellar operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceuticals Training Package version 3.0.

Application

This unit of competency describes the skills and knowledge required to manage cellar operations for the production of a fermented beverage.

This unit applies to those workers who have responsibility for overseeing the cellar operations of fermented beverages and the quality assurance requirements associated with those products. It may include supervising the work of others.

Legislative requirements relating to producing alcohol apply to this unit. Users are advised to check current requirements with the Australian Tax Office and state / territory liquor licensing and health agencies.

Pre-requisite Unit

Nil

Unit Sector

Technical (TEC)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Ferment wort	1.1 Identify and apply standards, regulations and guidance materials that cover the risks associated with working hazardous environments, including explosive environments, confined spaces, working with CO2 and working at heights 1.2 Identify specification for product 1.3 Sanitise or clean-in-place (CIP) fermentation vessel 1.4 Transfer wort to fermentation vessel 1.5 Prepare and pitch yeast 1.6 Add adjuncts, in line with specification for final product 1.7 Set time and temperature for fermentation 1.8 Allow wort to ferment for specified time to produce alcohol and flavour 1.9 Conduct standard tests to check product development 1.10 Analyse test results and adjust process as required 1.11 Monitor and record fermentation process 1.12 Complete processing and batch records to ensure traceability
2. Mature fermented beverage	2.1 Sanitise maturation vessel, as required of process 2.2 Transfer product to maturation vessel, as required of process 2.3 Set time and temperature for maturation to allow yeast to propagate and flavours to develop 2.4 Dry hop as required to product specification 2.5 Add processing aids as required of product specification 2.6 Conduct standard tests to monitor quality and flavour of product 2.7 Analyse test results and adjust process as required 2.8 Complete processing and batch records to ensure traceability
3. Conduct housekeeping activities	3.1 Clean equipment and work area in line with workplace procedures 3.2 Conduct routine maintenance activities 3.3 Dispose of waste in line with regulatory requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Numeracy	Accurately read and interpret gauges and test results
Get the work done	Identify changes in quality of product and trace source

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPTEC4014 Manage cellar operations	Not applicable	New unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPTEC4014 Manage cellar operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceuticals Training Package version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has managed cellar operations for the production of fermented beverages to meet specification, on at least one occasion.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purposes of each stage of cellaring operation

stages and changes required for equipment operation, specific to product

yeast handling parameters

adjuncts typically added to end product, their effects and handling parameters

quality characteristics and uses of end product and output

materials preparation requirements and effect of variation on the equipment operation

typical tests carried out on wort to check pH, alcohol, bitterness, colour, yeast count

instruments used for testing and how each is calibrated

procedures and equipment used for transfer operations, including pumps, membranes, hoses valves, control instruments

dry hops techniques, as required for product

equipment and instrumentation components, purpose and operation

significance and method of monitoring control points within the equipment operation

common causes of variation and corrective action required

sanitisation and clean-in-place procedures and purpose

hazards and controls, including manual handling, working with ethanol, working in confined spaces and with pressure vessels

waste handling requirements and procedures

routine maintenance requirements

Australian Standards, legislation, regulations and workplace licence requirements related to the production and storage of alcohol

Food Standards Code in relation to production of beverages

legislation, regulation and workplace licence requirements related to the production of alcohol, Australian Taxation Office (ATO) in relation to excise tax, waste disposal

recording requirements for traceability of product and taxation office requirements.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

wort

fermentation, maturation tanks

testing equipment

specifications:

product specifications.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC4015 Manage and propagate yeast

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Application

This unit of competency describes the skills and knowledge required to select, propagate and store yeast for the production of fermented beverages.

This unit applies to those workers who have responsibility for overseeing the cellar operations of fermented beverages and the quality assurance requirements associated with those products. It may include supervising the work of others.

Legislative requirements relating to producing alcohol apply to this unit. Users are advised to check current requirements with the Australian Tax Office and state / territory liquor licensing and health agencies.

Pre-requisite Unit

Nil

Unit Sector

Technical (TEC)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Select yeast variety	1.1 Identify key properties of yeast and different strains 1.2 Determine whether dry yeast to liquid yeast suits need 1.3 Identify nutritional needs of yeast 1.4 Establish yeast health, viability and vitality 1.5 Identify storage requirements of yeast
2. Propagate yeast	2.1 Identify and confirm propagation requirements 2.2 Sterilise equipment and follow safe work practices 2.3 Prepare yeast propagation media ensuring availability of nutrients 2.4 Inoculate yeast culture ensuring aseptic techniques and incubate in specified conditions 2.5 Monitor yeast count or yeast by weight, viability and vitality 2.6 Perform microbiological techniques and methods to ensure a pure yeast culture
3. Maintain and monitor the propagation process	3.1 Select, clean and sterilise equipment according to workplace health and safety and food safety procedures 3.2 Conduct transfer operations to meet propagation requirements 3.3 Add yeast to wort at specified ratio 3.4 Make scale-up additions to ensure optimum performance 3.5 Monitor time, temperature and nutrients to ensure propagation 3.6 Conduct standard tests to monitor quality and flavour of product 3.7 Identify and rectify out-of-specification product, process and equipment performance 3.8 Identify different propagation equipment and methods
4. Harvest yeast	4.1 Evaluate yeast slurry for harvesting 4.2 Identify different yeast harvest methods 4.3 Store yeast for re-use

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret production and process information from a variety of workplace documents
Numeracy	Perform counts on samples using grids Interpret and apply dilution ratios Log and track yeast counts Calculations to determine concentrations of extract as a percentage by weight (Degrees Plato)

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPTEC4015 Manage and propagate yeast	Not applicable	New unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPTEC4015 Manage and propagate yeast

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has managed and propagated yeast processes for the production of fermented beverages to specification, for at least one fermented beverage, including:

handling yeast to maintain its health and viability

determining how much yeast to pitch

carrying out a yeast count

monitoring the yeast propagation process

storing yeast to maintain its health and viability.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

different types and strains of yeast used to make fermented beverages, including wild yeast

technical sheets for yeast products

yeast culture propagation requirements, including time, temperature and nutrition

how yeast grows

good practice for yeast handling

methods for carrying out a yeast count

purpose and principles of propagating yeast cultures

relationship of propagation to alcoholic fermentation

stages and changes that occur during culture propagation

effect of process stages on end product

quality characteristics and uses of yeast cultures

main methods used in propagating yeast for beer or spirit production

the fermentation reaction for yeast cultures

specific gravity of wort at different stages during fermentation

techniques that may be used to manipulate the propagation process and end product characteristics, including:

temperature

yeast strain

wort stream

wort gravity

additions (nutrients)

oxygen

pitching rates

process specifications, procedures and operating parameters relevant to beer or spirit yeast propagation

equipment and instrumentation components, purpose and operation required for yeast propagation processes

services used in brewer's or distiller's yeast propagation processes

significance and method of monitoring control points within the process

common causes of variation with equipment and corrective action required

work health and safety hazards and controls for handling and propagating yeast processes

waste handling requirements and procedures for yeast propagation processes

recording requirements of yeast processing.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a beverage production workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

different varieties of yeast

propagation and fermentation equipment.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC4016 Produce fruit-based wash for distillation

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Application

This unit of competency describes the skills and knowledge required to prepare and ferment a wash for the distillation of spirit made from raw materials such as fruit and vegetables.

This unit applies to workers who have responsibility for overseeing the operations of fermented beverages and the quality assurance requirements associated with those products. It may include supervising the work of others.

Legislative requirements relating to producing alcohol apply to this unit. Users are advised to check current requirements with the Australian Taxation Office, state/territory liquor licensing and health agencies.

Pre-requisite Unit

Nil

Unit Sector

Technical (TEC)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to produce wash	1.1 Identify standards, regulations and guidance materials that cover the requirements of producing wash for distillation 1.2 Identify hazards and manage risks associated with producing wash 1.3 Identify product to be achieved through distillation 1.4 Identify requirements of wash for specific product 1.5 Identify hazards of producing wash and manage risks
2. Produce wash	2.1 Prepare raw materials by crushing, or method specific to product 2.2 Sanitise tank 2.3 Prepare and pitch yeast 2.4 Add crushed raw materials and/or water, yeast and adjuncts to sanitised tank
3. Ferment wash	3.1 Set time and temperature for fermentation to allow flavours to develop 3.2 Allow beverage to ferment 3.3 Conduct standard tests to monitor sugar, alcohol content, quality and flavour of product 3.4 Analyse test results and adjust process as required 3.5 Complete processing and batch records to ensure traceability
4. Remove potential threats from wash	4.1 Allow solid particles to settle to bottom of fermentation vessel 4.2 Remove unwanted solid participles or threats from wash, as required 4.3 Transfer wash to sanitised holding tank 4.4 Conduct standard tests to check quality of product and conditions in tank 4.5 Analyse test results and adjust process as required 4.6 Complete processing and batch records to ensure traceability
5. Conduct housekeeping activities	5.1 Clean equipment and work area in line with workplace procedures 5.2 Conduct routine maintenance activities 5.3 Dispose of waste in line with regulatory requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Numeracy	Accurately read and interpret gauges and test results
Get the work done	Identify changes in quality of product and trace source

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPTEC4016 Produce fruit-based wash for distillation	Not applicable	New unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPTEC4016 Produce fruit-based wash for distillation

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has managed the production of one batch of fruit-based wash, to meet product specification, including:

taking samples to monitor quality

completing batch records in line with workplace requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purposes of each stage of preparing and producing wash

uses of different types of wash, including fruit/sugar/molasses sugar wash

stages and changes required for equipment operation, specific to wash

quality characteristics and uses of end product and output

materials preparation requirements and effect of variation on the equipment operation

typical tests carried out on wash to check pH, alcohol, colour, yeast count

instruments used for testing and how each is calibrated

procedures and equipment used for transfer operations, including pumps, membranes, hoses, valves, control instruments

significance and method of monitoring control points within the equipment operation

common causes of variation and corrective action required

sanitisation and clean-in-place procedures and purpose

hazards and controls, including manual handling

waste handling requirements

Food Standards Code in relation to the production of beverages

recording requirements for traceability of product and Australian Taxation Office (ATO) regulations.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

raw materials specific to end product

fermentation vessel

specifications:

product specifications.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC4017 Produce grain-based wash for distillation

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Application

This unit of competency describes the skills and knowledge required to manage the production of grain-based wash that will be used to distil brown spirits.

This unit applies to workers who have responsibility for overseeing the production wash for fermented beverages and the quality assurance requirements associated with those products. It may include supervising the work of others.

Legislative requirements relating to producing alcohol apply to this unit. Users are advised to check current requirements with the Australian Taxation Office and state/territory liquor licensing and health agencies.

Pre-requisite Unit

Nil

Unit Sector

Technical (TEC)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to produce wash	1.1 Identify standards, regulations and guidance materials that cover the requirements of working in hazardous and potentially explosive environments 1.2 Identify hazards and manage risks associated with producing wash, including dust, heat and steam 1.3 Wear appropriate personal protective equipment (PPE) to ensure personal safety 1.4 Identify specification for product 1.5 Check quality of raw materials meets quality specifications
2. Mill grain	2.1 Set mill to crush malted grain to specification 2.2 Carry out test run to ensure malt is crushed to specification 2.3 Operate mill to crush malt and produce grist
3. Convert mash	3.1 Transfer grist to mash tun 3.2 Set water level, temperature and time in line with product specification, to convert starches to sugars 3.3 Operate mash tun to produce and convert mash 3.4 Monitor quality of mash using simple tests 3.5 Analyse test results and adjust process as required
4. Separate mash	4.1 Transfer mash into separation vessel 4.2 Monitor separation process by using simple tests 4.3 Dispose of grain husks in line with environmental requirements 4.4 Complete processing and batch records to ensure traceability
5. Conduct housekeeping activities	5.1 Clean equipment and work area in line with workplace procedures 5.2 Conduct routine maintenance activities 5.3 Dispose of waste in line with regulatory requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Numeracy	Measure and record weight of raw materials and volume of wash (using kg and L) Accurately read and interpret gauges and test results
Get the work done	Identify changes in quality of product and trace source

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPTEC4017 Produce grain-based wash for distillation	Not applicable	New unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPTEC4017 Produce grain-based wash for distillation

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has managed the production of one batch of grain-based wash, to meet product specification, including:

taking samples to monitor quality

completing batch records in line with workplace requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of milling grain to expose starchy material in the husk

problems created from grain that is too heavily crushed or milled

stages and changes that occur during grain-based wash production

quality characteristics and uses of end product and output

typical tests carried out on wash to check pH, bitterness, colour

instruments used for testing and how each is calibrated

procedures and equipment used for transfer operations, including pumps, membranes, hoses, valves, control instruments

process specification, procedures and operating parameters

equipment and instrumentation components, purpose and operation

sanitisation procedures and purpose

significance and method of monitoring control points within the equipment operation

common causes of variation and corrective action required

hazards and controls, including manual handling and working with dust, heat and steam

routine maintenance requirements

waste handling and disposal requirements

Food Standards Code in relation to production of beverages

Australian Standards, legislation, regulations and workplace licence requirements related to working in hazardous and potentially explosive environments

Australian Taxation Office (ATO) requirements for excise

recording requirements for traceability of product and ATO regulations.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

raw materials for grain-based wash production

access to equipment for production of grain-based wash

testing equipment

specifications:

product specifications.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC4018 Manage still operations to produce white spirits

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 3.0.

Application

This unit of competency describes the skills and knowledge required to oversee the operations of a still, to produce batches of white spirit such as gin and vodka.

This unit applies to those workers who have responsibility for overseeing the production of spirits and the quality assurance requirements associated with those products. It may include supervising the work of others.

Legislative requirements relating to distilling alcohol apply to this unit. Users are advised to check current requirements with the Australian Tax Office and state / territory liquor licensing and health agencies.

Pre-requisite Unit

Nil

Unit Sector

Technical (TEC)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for distillation	1.1 Identify standards, regulations and guidance materials that cover the requirements of working with ethanol in hazardous and explosive environments 1.2 Identify hazards associated with still operations and manage risks 1.3 Wear appropriate personal protective equipment (PPE) to ensure personal safety 1.4 Identify specification for product 1.5 Receive product to be distilled and check quality meets specifications 1.6 Prepare spirit for distillation, including steeping botanicals where required for end product 1.7 Prepare still for operation including botanicals where required for product 1.8 Prepare receival vessels for different parts of still run 1.9 Prepare to record distillation details in line with regulatory requirements
2. Operate still to distil spirit	2.1 Transfer spirit to pot of still 2.2 Place alcohol receival vessel to collect distillate 2.3 Monitor temperature of distillate to determine alcohol content of distillate 2.4 Cut flow of distillate at specified points to collect heads, hearts and tails 2.5 Conduct sensory analysis tests to monitor alcohol content and quality of product 2.6 Complete processing and batch records to ensure traceability 2.7 Conduct second distillation run as required for specific product
3. Conduct housekeeping activities	3.1 Identify options for use of head and tails of still run 3.2 Clean equipment and work area in line with workplace procedures 3.3 Conduct routine maintenance activities 3.4 Dispose of waste in line with regulatory requirements 3.5 Complete batch records in line with workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Oral communication	Use industry and product appropriate terminology
Numeracy	Accurately read and interpret gauges and test results Calculations to determine alcohol by volume (ABV) based on gravity change

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPTEC4018 Manage still operations to produce white spirits	Not applicable	New unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPTEC4018 Manage still operations to produce white spirits

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has managed still operations to collect spirit in line with pre-determined specifications for a white spirit, on at least one occasion.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

white spirits typically distilled including gin and vodka

definitions of gin and vodka

types of wash/spirit typically used to produce white spirits

products that are typically distilled

different methods used for distilling spirits

shape and parts of a still and their purpose

critical differences between a pot still and a column still

purposes of first and subsequent distillations

alcohol boiling points

quality and characteristics of different parts of the still run, including heads, hearts and tails

harmful chemicals that are produced through distillation, including methanol, and boiling point

alcohol content of different parts of the still run

stages and changes required for equipment operation, specific to product

typical tests carried out to check alcohol content, flavour and quality

sensory analysis techniques to determine parts of distillation run

instruments used for testing and how each is calibrated, such as hydrometer, alchometer

methods for adding to botanicals to spirits, relevant to still used

sensory features of commonly used botanicals

options for using heads and tails of distillation run

procedures and equipment used for transfer operations

common causes of variation to product and corrective action required

hazards, risks and controls, including for working with explosive atmosphere, heat, steam and ethanol

routine maintenance requirements

waste handling and disposal requirements

Australian Standards, legislation, regulations and workplace licence requirements related to the production and storage of alcohol

legislation, regulation and workplace licence requirements related to distilled spirits, including license to operate a still, Australian Taxation Office (ATO) in relation to excise tax, waste disposal

recording requirements for traceability of product and ATO requirements.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

wash/spirit to be distilled

still

testing equipment

safety equipment, including personal protective equipment (PPE)

specifications:

product specifications for white spirit.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC4019 Manage still operations to produce brown spirits

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 3.0.

Application

This unit of competency describes the skills and knowledge required to oversee the operations of a still, to produce batches of spirit to be aged in wood, such as whiskey and rum.

This unit applies to those workers who have responsibility for overseeing the production of spirits and the quality assurance requirements associated with those products. It may include supervising the work of others.

Legislative requirements relating to distilling alcohol apply to this unit. Users are advised to check current requirements with the Australian Tax Office and state / territory liquor licensing and health agencies.

Pre-requisite Unit

Nil

Unit Sector

Technical (TEC)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for distillation	1.1 Identify standards, regulations and guidance materials that cover the requirements of working with ethanol in hazardous and explosive environments 1.2 Identify hazards associated with still operations and manage risks 1.3 Wear appropriate personal protective equipment (PPE) to ensure personal safety 1.4 Identify specification for product 1.5 Receive product to be distilled and check quality meets specifications 1.6 Prepare still for operation 1.7 Prepare receival vessel to collect low wine 1.8 Prepare to record distillation details in line with regulatory requirements
2. Operate still to distil spirit	2.1 Transfer wash into the wash still 2.2 Distil wash to produce low wine, collected into receival vessel 2.3 Transfer low wine collected and heads and tails into the spirit still 2.4 Prepare alcohol receival vessel to collect distillate 2.5 Distil low wine and monitor the alcohol content of distillate throughout the distillation run 2.6 Cut flow of distillate at specified points to collect heads, hearts and tails 2.7 Conduct sensory analysis tests and monitor alcohol content and quality of product 2.8 Complete processing and batch records to ensure traceability 2.9 Conduct second distillation run as required for specific product
3. Conduct housekeeping activities	3.1 Identify options for use of head and tails of still run 3.2 Clean equipment and work area in line with workplace procedures 3.3 Conduct routine maintenance activities 3.4 Dispose of waste in line with regulatory requirements 3.5 Complete batch records in line with workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Oral communication	Use industry and product appropriate terminology
Numeracy	Accurately read and interpret gauges and test results Calculations to determine alcohol by volume (ABV) based on gravity change

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPTEC4019 Manage still operations to produce brown spirits	Not applicable	New unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPTEC4019 Manage still operations to produce brown spirits

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has managed still operations to collect spirit in line with pre-determined specifications for a brown spirit, on at least one occasion.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

brown spirits typically distilled and aged in wooden casks

definitions of whiskey, rum and brandy

types of wash typically used to produce brown spirits

different methods used for distilling spirits

shape and parts of a still and their purpose

critical differences between a pot still and a column still

purposes of first and subsequent distillations

alcohol boiling points

quality and characteristics of different parts of the still run, including heads, hearts and tails

harmful chemicals that are produced through distillation, including methanol, and boiling point

alcohol content of different parts of the still run

stages and changes required for equipment operation, specific to product

typical tests carried out to check alcohol content, flavour and quality

sensory analysis techniques to determine parts of distillation run

instruments used for testing and how each is calibrated, such as hydrometer, alchometer

options for using heads and tails of distillation run

procedures and equipment used for transfer operations

common causes of variation to product and corrective action required

hazards, risks and controls, including for working with explosive atmosphere, heat, steam and ethanol

routine maintenance requirements

waste handling and disposal requirements

Australian Standards, legislation, regulations and workplace licence requirements related to the production and storage of alcohol

legislation, regulation and workplace licence requirements related to distilled spirits, including license to operate a still, Australian Taxation Office (ATO) in relation to excise tax, waste disposal

recording requirements for traceability of product and ATO requirements.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

wash to be distilled

still

testing equipment

safety equipment, including personal protective equipment (PPE)

specifications:

product specifications for brown spirit.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC4020 Blend spirits

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 3.0.

Application

This unit of competency describes the skills and knowledge required to manage the blending of spirits such as whisky and gin, and liqueurs.

This unit applies to those workers who have responsibility for overseeing the blending of distilled spirits and the quality assurance requirements associated with those products. It may include supervising the work of others.

Legislative requirements relating to producing alcohol apply to this unit. Users are advised to check current requirements with the Australian Tax Office and state / territory liquor licensing and health agencies.

Pre-requisite Unit

Nil

Unit Sector

Technical (TEC)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to blend spirit	1.1 Identify standards, regulations and guidance materials that cover the requirements of working in a distillery 1.2 Identify hazards and manage risks associated with working with spirits 1.3 Take samples of spirit from barrels or containers 1.4 Test samples to identify colour, alcohol content, flavour and aromas 1.5 Prepare water for cutting spirit 1.6 Record test results of batches for traceability
2. Identify requirements of end product	2.1 Identify flavour profiles for end product 2.2 Blend trial product from sampled containers 2.3 Compare results of trial to profile for end product 2.4 Adjust trial blend until flavour profile matches profile for end product 2.5 Check alcohol profile and cut with water as required, to meet specification for end product and regulations
3. Blend spirit	3.1 Identify quantity of end product required 3.2 Identify quantities of spirit required for blending 3.3 Use safe manual handling techniques where required 3.4 Measure and transfer spirits and water into blending vessel 3.5 Take samples of blend and conduct tests to ensure blend meets specification 3.6 Adjust blend as required 3.7 Record results of tests for traceability

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Numeracy	Accurately measure volumes of spirit Calculations to determine alcohol by volume (ABV) based on gravity change
Get the work done	Identify any changes in quality of product and trace source

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPTEC4020 Blend spirits	Not applicable	New unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPTEC4020 Blend spirits

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has blended spirits to meet requirements of a pre-determined specification, on at least two occasions.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

anatomy, physiology and functions of taste and smell to determine sample appearance, texture, aroma and flavour

the primary flavour characteristics of sweet/sour, umamic and bitter/salty

interaction of sensory activity including the interaction between taste and smell, and effect of temperature on samples

associated characteristics of mouth feel and appearance

methods for blending spirits and liqueurs

how to determine quality of water for blending

quality characteristics of end product and output

typical tests carried out to check alcohol content, flavour and quality

methods to reduce or increase alcohol content

instruments used for testing and how each is calibrated, such as hydrometer, alchometer

sanitisation procedures and purpose

common causes of variation and corrective action required

hazards and controls, including manual handling and working with ethanol

legislation, regulation and workplace licence requirements related to the production of alcohol, Australian Taxation Office (ATO) in relation to excise tax

ATO definitions of brandy, whisky, rum, other excisable beverages

recording requirements for traceability of product and Australian Taxation Office (ATO) regulations.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

spirits for blending

testing equipment

lifting and handling equipment

specifications:

product specifications.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC4021 Apply regulatory requirements to the production of alcoholic beverages

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 3.0.

Application

This unit of competency describes the skills and knowledge required to ensure that the production of alcoholic beverages complies with legislation and regulations, particularly with obligations related to excise.

The unit applies to individuals who may not be directly responsible for designing procedures for compliance with legislation, but who should be aware of the existence of legislation, its intent and the arrangements in place to ensure compliance.

No 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.

Pre-requisite Unit

Nil

Unit Sector

Technical (TEC)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify legal requirements of alcoholic beverage production	1.1 Identify legislation and regulations relevant to the production of alcohol type produced at facility 1.2 Investigate purpose and intent of regulatory requirements 1.3 Identify roles and responsibilities of authorities responsible for administering requirements 1.4 Identify requirements of alcoholic beverage producers, including licencing requirements where required 1.5 Review workplace procedures to ensure compliance with legal requirements 1.6 Determine appropriate method to establish dutiable quantities
2. Complete records to comply with legal requirements	2.1 Record details of raw materials used to manufacture excisable products 2.2 Record fermentation details for each batch 2.3 Record distillation or brew house details for each batch 2.4 Record dilution details for each batch 2.5 Record bulk storage details that traces excisable product as it moves in and out of bulk vessels, including any spillage and processing losses 2.6 Record packaging details for product run 2.7 Record packaged stock records that trace product as it moves in and out of underbond package storage area 2.8 Maintain calibration schedules for measuring equipment

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Analyse compliance and legal documentation from a variety of sources to determine compliance requirements
Numeracy	Calculation to determine dutiable quantity of alcohol (litres x strength = Lals) Calculations to determine excise duty payable (volume x strength = dutiable litres of alcohol, dutiable litres of alcohol x excise duty rate = duty payable) Measure accurately using L, mL Determine container fill tolerances

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPTEC4021 Apply regulatory requirements to the production of alcoholic beverages	Not applicable	New unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPTEC4021 Apply regulatory requirements to the production of alcoholic beverages

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 3.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively monitored the production of alcoholic beverages to ensure compliance with legislation, including:

identifying legal requirements that apply to the production of at least one alcoholic beverage

accurately completing records for the production of at least one type of alcoholic beverage, including records that cover:

raw materials

fermentation

brew house or distillation

bulk storage

packaging

packaged stock.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the legal responsibilities of an alcoholic beverage manufacturing company as they relate to excise, product content and packaging, trade measurements:

Excise Tariff Act 1921

Excise Act 1901 and Excise Regulation 2015

National Measurement Act 1960 and the National Trade Measurement Regulations 2009 (trade measurement law)

Food Standards Code

authorities responsible for administering the legislation and their roles

Australian Taxation Office (ATO) guidelines to clarify excise requirements (available at the ATO website)

requirement to hold a licence to manufacture or store underbond excisable alcohol products

activities that the ATO consider as manufacturing for excise purposes:

fermentation (except for wine)

distillation

the addition of flavours and/or colours (including in-line mixing as part of packaging into bottles, cans or kegs)

reduction (adding water)

blending

diluting

denaturing spirits

maturation of spirits in wood

repackaging of duty-paid beer from bulk containers

services provided by the National Measurement Institute including requirements of trade measurement laws for the retail sale of beer, wine and spirits

methods to establish the volume of containers

allowable tolerances in alcoholic strength of product

calibration and certification testing requirements for measuring and testing equipment

requirement for a liquor licence to sell and consume alcohol from a production site

excise tariffs and classification of excisable alcohol products (brandy, rum, whisky, wine, other excisable beverage)

excise rates for alcohol product manufactured at specified site

when excise duty is imposed and how it is acquitted

allowable methods to determine alcohol content and volume and permitted variations

instruments used to determine alcohol content and volume of excisable good and the requirement for calibration and certification

legal definition of brandy, whisky and rum and the requirement to be stored in wood for 2 years

requirements of blended alcoholic spirits and the declared maturation age of the product (taken to be the youngest constituent of the spirit)

records required by the ATO for the production excisable alcohol products, including:

details of raw materials used in the manufacture of excisable products

fermentation records

distillation records (only for spirits)

bulk storage records

packaging records

packaged stock records

company record keeping requirements.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real food processing workplace

resources, equipment and materials:

alcoholic beverage production operations

specifications:

workplace processes and procedures

relevant legislation

ATO resources.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC4022 Prepare starter cultures for fermentation

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 3.0.

Application

This unit of competency describes the skills and knowledge required to prepare for the fermentation of food or beverages, including producing a starter culture.

This unit applies to those workers who have responsibility for overseeing the production of fermented food and/or beverages and the quality assurance requirements associated with those products.

No licensing or certification requirements apply to this unit at the time of publication. However, legislative and regulatory requirements for fermented food processing, and commercial sale of food and beverage products, exist so local requirements must be checked. All work must comply with Australian food safety standards and relevant codes of practice.

Pre-requisite Unit

Nil

Unit Sector

Technical (TEC)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Set up for starter culture production	1.1 Identify hazards in the starter culture production and manage risks 1.2 Clean and sanitise equipment and environment according to workplace procedures 1.3 Identify specification for starter culture 1.4 Confirm availability of raw materials to prepare starter 1.5 Check quality of raw materials meets specification for starter culture
2. Produce starter	2.1 Check the integrity of the yeast, bacteria and/or fungi to ensure it is clear of contamination 2.2 Inoculate cultivation medium with yeast, bacteria and/or fungi, specific to product specification 2.3 Mix medium with yeast, bacteria and/or fungi 2.4 Incubate for specified time, in line with starter culture requirements 2.5 Stop incubation process when starter medium reaches desired parameters 2.6 Record details of process for traceability, in line with organisational and regulatory requirements 2.7 Store starter for future use

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Numeracy skills	Convert units involving multiples and submultiples Use fractions, decimals, proportions and percentages to determine responses to results Use volumes (ml, L) and weights (mg, g, kg) to describe product quantities Calculate dose (mg), average mass, mass percentage, density, moisture, relative and absolute humidity Determine ratios, such as mass to mass, mass to volume and volume to volume percentages Calculate concentration, such as g/100mL, mg/L and dilution ml/L
Get the work done	Think through options to identify and respond to atypical results of tests Trace and source obvious cause of artefact or malfunction

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFTEC4022 Prepare starter cultures for fermentation	Not applicable	New unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPTEC4022 Prepare starter cultures for fermentation

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has prepared for fermentation by producing two different starter cultures from the following list, each on two separate occasions, that consistently meets specifications for the product:

yeast

bacteria

fungi

yeast and bacterial symbiotic culture of bacteria and yeast (SCOBY)

combinations of fermentation organisms above relevant to product.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

general fermented products that require a starter culture to begin the fermentation process

ideal temperature to promote enzyme activity, relevant to starter culture

specific starters used for different products, including yeast, bacteria, fungi, and yeast and bacterial SCOBY, or combinations of these relevant to product

contaminants that may affect different types of starters

natural starters versus commercial starters, including mothering process

typical basic tests, equipment and methods relevant to starter culture preparation, such as temperature, pH and humidity

sanitation requirements and purpose

instruments and measurements used for typical tests relevant to product, such as thermometer probe, pH meter, hygrometer and calibration requirements for each

acceptable parameters for typical test results

anaerobic and aerobic pathogen risks associated with starter culture preparation

air circulation requirements of specific starter cultures

possible effects of temperature fluctuations, relative humidity and air circulation on starter culture

workplace and/or legal traceability requirements

interpretation of test results, including simple calculations

methods for controlling atypical outcomes of tests, relevant to process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real fermented food or beverage production environment

resources, equipment and materials:

raw materials and equipment to produce starter

test equipment

specifications:

specification for product.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC4023 Control and monitor fermentation

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 3.0.

Application

This unit of competency describes the skills and knowledge required to produce fermented foods or beverages.

This unit applies to those workers who have responsibility for overseeing the production of fermented food and/or beverages and the quality assurance requirements associated with those products.

No 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.

Pre-requisite Unit

Nil

Unit Sector

Technical (TEC)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for fermentation	1.1 Identify and address requirements of Food Standards Code and local health department, for product 1.2 Identify hazards in the fermentation process and manage risks 1.3 Clean and sanitise equipment and environment 1.4 Confirm availability of raw materials and starter, as required 1.5 Check quality of raw materials meets specification for end product
2. Ferment food or beverage	2.1 Inoculate food or beverage product with starter, as required and mix 2.2 Add ingredients and adjuncts, specific to product 2.3 Set time, temperature and humidity for fermentation 2.4 Control process parameters to facilitate fermentation 2.5 Conduct in-production tests to monitor progress of fermentation 2.6 Analyse test results and adjust process as required 2.7 Stop fermentation process when food or beverage reaches target food safety parameters, and desired texture, taste and appearance 2.8 Record details of process for traceability, in line with organisational and regulatory requirements 2.9 Prepare product for packaging
3. Conduct final product testing	3.1 Collect and dispatch microbiological samples to check final product is safe for market 3.2 Conduct physical tests to check final product is safe for market 3.3 Conduct chemical tests to check final product is safe for market 3.4 Record results of tests in line with regulatory requirements 3.5 Take appropriate action based on test results
4. Conduct housekeeping activities	4.1 Clean equipment and work area in line with workplace procedures 4.2 Conduct routine maintenance activities 4.3 Dispose of waste in line with regulatory requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Numeracy skills	Convert units involving multiples and submultiples Use fractions, decimals, proportions and percentages to determine responses to results Use volumes (ml, L) and weights (mg, g, kg) to describe product quantities Calculate dose (mg), average mass, mass percentage, density, moisture, relative and absolute humidity Determine ratios, such as mass to mass, mass to volume and volume to volume percentages Calculate concentration, such as g/100mL, mg/L and dilution ml/L Calculate salinity and water activity (Aw)
Get the work done	Think through options to identify and respond to atypical results of tests Trace and source obvious cause of artefact or malfunction

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPTEC4023 Control and monitor fermentation	Not applicable	New unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPTEC4023 Control and monitor fermentation

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has controlled and monitored the fermentation of six different products, utilising three different fermentation categories from the following list:

yeast

bacteria

fungi

yeast and bacteria symbiotic culture of bacteria and yeast (SCOBY)

combinations of fermentation organisms above relevant to product.

For each category utilised, there should be two products that show consistent colour, smell, texture, taste and appearance.

There must also be evidence that the individual can identify contamination or spoilage in each of the three categories chosen.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

different starter organisms for fermentation

licensing requirements for the production and sale of fermented food and beverage products

specific starters used for different products, including yeast, bacteria, fungi, and yeast and bacterial SCOBY, or combinations of these relevant to product

ideal temperature to promote successful fermentation, relevant to product

specific starters used for different products, including SCOBY for kombucha

natural starters versus commercial starters, and which are allowed under the Food Standards Code

typical adjuncts added to the fermentation process

essential ingredients for fermentation, including salt and sugar

typical microbiological, chemical and physical tests carried out in production and on end products

acceptable parameters for typical test results

interpretation of test results, including simple calculations

risks of pathogens, fungi, parasites and bacteria associated with fermentation processes

instruments and measurements used for typical tests including thermometer probe, pH meter, hygrometer

calibration requirements of measuring and testing equipment

aerobic/anaerobic requirements for specific fermentation processes

how to sanitise equipment and where necessary, ingredients

how changes in pH indicate success or otherwise of the fermentation process

air circulation requirements of specific products

possible effects of temperature fluctuations, relative humidity and air circulation on product

methods for controlling atypical outcomes of tests, relevant to process

Food Standards Code and local health department requirements in relation to production and sale of fermented food and beverages, including local licensing requirements

tensions between the Food Standards Code and the fermentation process

waste handling and disposal requirements

safe handling and transport procedures for samples to be tested at laboratory

record keeping requirements for traceability of product.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real fermented food or beverage production environment

resources, equipment and materials:

raw materials and equipment to ferment food and/or beverage

testing equipment

specifications:

specification for product.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4\

FBPTEC4024 Produce fermented and dry-cured meat products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 3.0.

Application

This unit of competency describes the skills and knowledge required to produce uncooked fermented and dry-cured meat products, such as cacciatore, chorizo, mettwurst, salami and cabanossi.

The individual is required to demonstrate knowledge in a specific technical area and to design and communicate solutions to sometimes complex problems.

This unit applies to individuals who are responsible for the production of artisan fermented meat products.

No 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.

Pre-requisite Unit

Nil

Unit Sector

Technical (TEC)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify hazards and risks associated with fermented and dry-cured meat products	1.1 Identify the types of microbiological hazards that can contaminate fermented and dry-cured meat products 1.2 Identify potential sources of microorganism contamination 1.3 Identify chemical hazards that can affect fermented and dry-cured meat products 1.4 Identify critical control points (CCPs) for preventing hazards and controlling processing of fermented and dry-cured meat products, taking regulatory requirements into account 1.5 Identify workplace health and safety hazards associated with processing fermented and dry-cured meat products 1.6 Plan to manage hazards and risks associated with producing fermented and cured meat products
2. Prepare to process fermented and dry-cured meat products	2.1 Identify specification for fermented and dry-cured meat product 2.2 Identify Food Standards Code requirements for product 2.3 Procure ingredients 2.4 Ensure all surfaces meet cleanliness and sanitisation requirements 2.5 Manage good hygiene practice (GHP) and good manufacturing practice (GMP) procedures 2.6 Record food safety related information throughout process in line with regulatory requirements
3. Process fermented and dry-cured meat products	3.1 Prepare meat and ingredients according to product specification 3.2 Prepare equipment according to safe operating procedures 3.3 Mix or prepare meat product according to product specification 3.4 Clean work area and dispose of waste according to regulatory requirements
4. Ferment meat product	4.1 Determine time, temperature and humidity requirements for fermentation and curing 4.2 Monitor fermentation and maturation in line with product specification 4.3 Identify critical control points (CCPs) for preventing and controlling bacterial contamination, in line with food safety plan 4.4 Implement control methods to prevent microbial contamination during fermentation and curing 4.5 Finish fermentation process and store product according to product specifications 4.6 Keep records of fermentation process in line with food safety requirements 4.7 Identify appropriate actions based on test results
5. Conduct tests to monitor progress and completion of process	5.1 Identify required test activities and frequency for each fermented and dry- cured product 5.2 Conduct required tests and record test results 5.3 Obtain samples for each product for independent microbial, chemical and physical testing prior to product release 5.4 Identify appropriate actions based on test results

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interprets food safety guidelines, standards and regulations Interprets documented processes for control of microbial growth in food products Interprets product specifications for production activities
Numeracy	Correctly calculates ingredients and additives for each production batch Scales up or down recipe quantities

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPTEC4024 Produce fermented and dry-cured meat products	Not applicable	New unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPTEC4024 Produce fermented and dry-cured meat products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has produced three different fermented and/or dry-cured meat products:

cacciatore

chorizo (spanish style fermented)

csabai

landjaeger

mettwurst

salami

cabanossi

prosciutto

pancetta

capocollo

guanciale

other

including managing microorganism and chemical contamination throughout the production of each.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

type of meat cuts used for fermented products and what influences its quality

equipment typically used to produce fermented meat products and safe use methods

the role and use of flavouring ingredients

the role of salt, nitrates and nitrites

use of lactobacillus starter cultures and preventative cultures

casings for fermented meat products

conditions for fermentation and dry curing

processes used in the control of microbial growth in fermented and dry cured meat products

major bacteria responsible for food poisoning and spoilage

the importance of plant hygiene and how it can affect the finished product

typical spoilage patterns in fermented and dry cured foods caused by chemical and microbiological issues

microbiological test requirements for fermented and dry cured meat products

plant hygiene monitoring processes

Food Safety Standards relevant to the production and sale of fermented and dry-cured meats

development and implementation of hazard analysis and critical control points (HACCP) plans.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

equipment and raw materials specific to product

safety equipment and personal protective equipment (PPE)

specifications:

relevant to product.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC5003 Design an artisan food production facility

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 3.0.

Application

This unit of competency describes the skills and knowledge required to design the layout of an artisan food and/or beverage production facility, including its location, required work spaces, work flow and regulatory requirements.

This unit applies to individuals who will set up a new or reworked facility for the production of food and/or beverages, to meet regulatory and specific processing requirements.

No 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.

Pre-requisite Unit

Nil

Unit Sector

Technical (TEC)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Determine the regulatory requirements of the facility	1.1 Identify regulatory bodies that apply to the food production business in your area 1.2 Determine workplace health and safety requirements of food processing facility 1.3 Determine food safety requirements of food processing facility 1.4 Determine requirements for waste disposal and environmental impact of noise and emissions 1.5 Plan facility for optimum production, safety and biosecurity 1.6 Determine requirements for cleaning and sanitisation 1.7 Determine requirements for storage of equipment, raw materials and products
2. Determine the location requirements of the facility	2.1 Identify regulatory requirements for industry, and choose suitable location based on zoning and access to utilities 2.2 Identify suitable location of facility to access raw materials and potential markets 2.3 Identify a suitable environment with space for waste treatment, and safe ingress and egress 2.4 Identify suitable orientation for facility to optimise environmental factors
3. Determine the processing requirements of the facility	3.1 Identify maximum quantities of materials to be processed at once 3.2 Identify number of staff required for production and administration at the site, and any specific individual needs 3.3 Determine sizes of work spaces required for different stages of production 3.4 Identify optimal work flow for process 3.5 Determine equipment and plant required of each workspace and its capacity 3.6 Determine the surface areas required of each workspace and their optimal height 3.7 Identify location of electricity and gas for light, heating, cooling and drying 3.8 Identify fluid flow requirements for water and drainage for plant design 3.9 Consider temperature, ventilation and airflow requirements of work spaces 3.10 Consider current and future production capacity
4. Plan design of food processing facility	4.1 Draft size and layout of facility, including work spaces, staff amenities and parking 4.2 Incorporate raw materials receival, waste disposal, location of utilities 4.3 Incorporate processing requirements suitable for product/s 4.4 Map the production process identifying the relationship between each step in the process

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Numeracy	Draft diagrams to represent layout of facility, services and utilities
Get the work done	Problem solve issues as they arise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPTEC5003 Design an artisan food production facility	Not applicable	New unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPTEC5003 Design an artisan food production facility

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has produced a plan for at least one artisan food production facility of specified capacity that incorporates food specific processing and regulatory requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

processing plant design parameters for specified product/s

characteristics of plant and equipment, limitations and capabilities

work flow requirements of facility for specified product

legislation, regulations and standards specific to product

requirements of Food Standards Code

health and safety requirements relevant to workplace set up

basic drafting techniques.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace environment

specifications:

specification for food and/or beverage product being produced

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPVIT2007 Tend containerised nursery plants

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to tend containerised nursery plants.

The unit applies to individuals in wine grape nurseries who complete nursery activities such as treating plants and maintaining nursery facilities.

All work must be carried out to comply with workplace procedures according to state/territory health and safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Viticulture (VIT)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Maintain nursery facilities	1.1 Confirm job requirements 1.2 Identify potential health and safety hazards and controls according to workplace procedures 1.3 Select, fit and use personal protective equipment according to the job requirements 1.4 Undertake work according to safety data sheets and workplace environmental procedures 1.5 Maintain irrigation system according to workplace procedures 1.6 Check temperature controls according to workplace procedures
2. Treat plants to maintain growth	2.1 Select and prepare materials, equipment and tools according to job requirements 2.2 Select, mix and apply chemical treatments according to workplace procedures 2.3 Apply irrigation according to workplace procedures 2.4 Recognise and report non-conformances according to workplace procedures
3. Carry out post-treatment operations	3.1 Collect and dispose of waste according to workplace procedures 3.2 Shut down, clean and store equipment according to workplace procedures 3.3 Clean and sanitise facilities according to workplace procedures 3.4 Record workplace information according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Comprehend information from a variety of workplace documents
Numeracy	Calculate numerical information relating to preparing treatments and environmental conditions
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Get the work done	Respond to routine problems by referring to workplace procedures Plan and organise tasks to achieve job requirements

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPVIT2007 Tend containerised nursery plants	FDFWGG2007A Tend containerised nursery plants	Updated to meet Standards for Training Packages Code changed to reflect industry sector Minor changes to Performance Criteria for clarity	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPVIT2007 Tend containerised nursery plants

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has tended to containerised nursery plants by treating plants to maintain growth and maintaining nursery facilities and demonstrating the following on at least one occasion:

using personal protective equipment (PPE)

identifying and following safety data sheets and health and safety in the workplace procedures

sanitising equipment and following hygiene procedures

selecting, mixing and applying chemical treatments according to workplace procedures

monitoring irrigation system

irrigating and monitoring plants according to workplace procedures

identifying and reporting non-conformances

maintaining workplace records.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

health and safety hazards and controls in the workplace

purpose and application of PPE

principles and operations of irrigation systems used in tending plants in nurseries

maintaining irrigation system:

fixing blockages, leaking heads and hoses

servicing irrigation system components

identifying and reporting non-compliances

recognising underperformance of the irrigation system, including:

dry spots

water dumping

abnormal water flow

principles and practices of tending nursery plants:

weed control

removing dead or diseased plant materials

workplace procedures for operating equipment:

calibrating and adjusting equipment

carrying out pre-operational checks

applying particular settings

shut down procedures

environmental issues and controls including waste disposal

workplace procedures for reporting non-conformances

procedures for maintaining workplace records.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a plant nursery workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

PPE

irrigation and maintenance equipment, services and corresponding information

products and materials

cleaning materials and equipment

system for recording information

specifications:

workplace procedures, including advice on company practices, safe work practices, quality and environmental requirements

work instructions and schedules.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPVIT2019 Operate the irrigation system

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to operate the irrigation system and implement the irrigation system maintenance schedule according to instructions.

The unit applies to individuals who work under general supervision to use irrigation systems.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Viticulture (VIT)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the irrigation system for operation	1.1 Confirm work instructions 1.2 Confirm environmental guidelines and identify potential health and safety hazards and controls 1.3 Select and fit personal protective equipment relevant to the job requirements 1.4 Check equipment is ready for use according to workplace procedures
2. Operate the irrigation system	2.1 Start the irrigation system according to workplace procedures 2.2 Set irrigation requirements according to instructions 2.3 Monitor the control points to confirm that performance is maintained within specification 2.4 Rectify out-of-specification system performance and report details
3. Complete operation of the irrigation system	3.1 Shut down the irrigation system according to workplace procedures 3.2 Implement cleaning and maintenance activities, in line with schedule 3.3 Out of specification performance is identified, rectified and reported to supervisor in accordance with responsibilities of own role 3.4 Collect, treat and sustainably dispose of waste generated by both the process and cleaning procedures, according to workplace procedures 3.5 Record workplace information according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Access and interpret work instructions, standard operating procedures and maintenance schedules
Oral communication	Interact effectively with supervisor, including actively listening to instructions, asking for clarification and seeking advice
Get the job done	Problem solve issues as they arise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPVIT2019 Operate the irrigation system	FDFWGG2014A Operate the irrigation system	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria to clarify outcomes Foundation skills added Assessment requirements updated	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPVIT2019 Operate the irrigation system

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit. There must be evidence that the individual has effectively operated the irrigation system on at least one occasion, including:

using appropriate personal protective clothing and equipment

setting equipment correctly to achieve specified irrigation time, application rate and pressure

monitoring irrigation process control points and equipment

taking corrective action in response to out-of-specification activity

recording performance and maintenance information accurately.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

basic plant physiology in relation to the irrigation system, including:

transpiration

water intake

nutrient uptake

respiration

translocation

different types of irrigation systems and the advantages and disadvantages of each

components of irrigation equipment and the function of each, including:

drippers

pipelines

sprinklers

filters

microjets

pumps

furrows

valves

motors

timers

windmills

types of maintenance and repairs that need to be undertaken, including issues with:

breakages

leaks

blocks

replacing drippers

making joins

filters and turbo keys

monitoring devices

priming pumps and motors

routine cleaning and maintenance requirements and procedures for the system

information technology systems where relevant

environmentally sound methods to treat and dispose of waste

organisational recording and reporting requirements.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

irrigation equipment

irrigation site

specifications:

work instructions and maintenance schedules.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPVIT3012 Implement an irrigation schedule

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to monitor soil requirements and implement and review a vineyard irrigation schedule.

The unit applies to individuals who are required to follow workplace procedures in completing tasks associated with implementing irrigation schedules, and take responsibility for their own work using discretion and judgement in the selection and use of available resources.

All work must be carried out to comply with workplace procedures according to state/territory health and safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Viticulture (VIT)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Monitor vineyard for irrigation requirements	1.1 Monitor vineyard to assess requirements for water and/or nutrients 1.2 Collect routine samples according to workplace procedures 1.3 Test samples, in line with workplace procedures 1.4 Interpret test results and identify irrigation activities to match requirements
2. Implement irrigation requirements	2.1 Plan irrigation activities and schedule, including nutrient injection and application rates 2.2 Coordinate resources and brief personnel to deliver irrigation requirements 2.3 Implement agreed irrigation plan 2.4 Address problems and anomalies in the irrigation system as required
3. Evaluate effectiveness of irrigation activities	3.1 Monitor vineyard to evaluate the impact of irrigation activities 3.2 Monitor surrounding areas to evaluate the environmental impact of irrigation activities 3.3 Evaluate the overall effectiveness of the irrigation activity 3.4 Record irrigation activity according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Numeracy	Accurately mix chemicals according to specified ratios Measure and adjust flow rates Measure soil moisture, nutrient and chemical output
Get the work done	Plan, sequence and implement tasks according to set routines and procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPVIT3012 Implement an irrigation schedule	FDFWGG3007A Implement an irrigation schedule	Updated to meet Standards for Training Packages Prerequisite removed Minor changes to Elements and Performance Criteria to clarify outcomes Foundation skills added	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPVIT3012 Implement an irrigation schedule

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit. There must be evidence that the individual has implemented an irrigation schedule for at least one vineyard, or part of, including:

determining requirements for water and nutrients

planning an irrigation schedule

implementing the irrigation plan and addressing problems and anomalies

evaluating the effectiveness of the irrigation schedule.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

effect of irrigation techniques on vine growth, cropping levels and wine quality, including partial root zone drying (PRD) and regulated deficit irrigation (RDI)

effect of water and additives on vines during different key phenological stages

visual symptoms of vine nutrient deficiencies, water stress and frost

principles of soil moisture monitoring, including volumetric soil moisture content, and percentage compared to soil moisture tension

factors to be considered when planning irrigation, including:

soil moisture content

water table level

water quality

signs of vine nutrient deficiencies

climatic conditions

frost risk

grape variety

soil type and depth

closeness to harvest

yield parameters

age of vine

grape quality requirements

symptoms of vine water stress

effective root depth

methods to calculate chemical application rates for injection requirements

sampling and testing techniques typically used in a vineyard

issues to be monitored and corrected:

measuring nitrogen output

measuring chlorine output

identifying soil moisture content and depth to which water will reach

identifying emitter output consistency

interaction between different irrigation valves or shifts

recording requirements and procedures

information technology systems where relevant.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

irrigation equipment

irrigation site

sampling and testing equipment

specifications:

work instructions and schedules

manufacturer instructions for equipment

safety data sheets for chemicals.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPWHS3001 Contribute to work health and safety processes

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to support the implementation of health and safety policies and procedures, and contribute to the development and implementation of risk control measures and safety practices within a workplace.

The unit applies to skilled workers with responsibility for maintaining a safe work environment and contributing to workplace practices. In this role, workers have limited responsibility for ensuring members of the work group are implementing safe work practices.

All work must be carried out to comply with workplace procedures according to state/territory health and safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Work Health and Safety (WHS)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Plan and conduct work safely	1.1 Plan work in accordance with relevant provisions of legislation, standards, codes of practice/compliance codes, guidance material and workplace safe working procedures 1.2 Identify hazards as part of work planning and work process 1.3 Address identified hazards prior to starting work, using judgement within defined scope of responsibilities 1.4 Ensure availability of suitable personal protective equipment (PPE) for self and others in the work team 1.5 Report inadequacies in control measures according to workplace procedures 1.6 Report incidents and injuries in line with workplace policies and procedures 1.7 Undertake housekeeping of health and safety in work area in accordance with workplace requirements
2. Support safe work practices in work area	2.1 Monitor implementation of safe work practice policies and procedures 2.2 Share information on safe work practices and safety issues in the workplace with members of the work group 2.3 Check the health and safety practices of less experienced members of the work group, and provide support as required to ensure safe work practices are followed 2.4 Support members of the work group to accurately record incidents and complete associated workplace documentation according to workplace procedures
3. Contribute to health and safety processes	3.1 Raise health and safety issues in accordance with workplace procedures 3.2 Contribute to workplace meetings, workplace inspections or other consultative activities in a constructive manner to improve safety 3.3 Identify roles and responsibilities of health and safety representatives and committees
4. Contribute to hazard identification, risk assessment and risk control activities	4.1 Identify and respond to hazards, and communicate with members of the work group 4.2 Report identified hazards and inadequacies in risk controls 4.3 Check the workplace for hazards using itemised checklists in accordance with workplace procedures 4.4 Contribute to risk assessments in accordance with workplace procedures 4.5 Provide input to development and implementation of control measures, with reference to the hierarchy of control
5. Participate in the control of emergency situations	5.1 Identify and respond appropriately to emergency signals and alarms 5.2 Take initial action to control an emergency according to workplace procedures 5.3 Implement emergency response procedures within scope of training and competence
6. Maintain and use health and safety records	6.1 Complete records for the work area in accordance with legislative and workplace requirements 6.2 Access and interpret health and safety information to inform work practice

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret, analyse and consolidate health and safety information from a range of sources for implementation
Writing	Accurately record information, complete forms and prepares basic reports using clear language according to organisational practices
Oral communication	Clearly explain and present safety information using language, tone and pace appropriate to audience

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPWHS3001 Contribute to work health and safety processes Release 2	FBPWHS3001 Contribute to work health and safety processes Release 1	Performance Criteria clarified Minor changes to Knowledge Evidence and Assessment Conditions to clarify requirements	Equivalent

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPWHS3001 Contribute to work health and safety processes

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has contributed effectively to work health and safety processes on at least two separate occasions, including:

identifying and assessing potential hazards in the workplace

monitoring implementation of safe work practices in the workplace

providing advice and feedback to work group members

contributing to the implementation of risk control measures

completing health and safety records and reports according to the standards accepted in the workplace.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

Commonwealth, state or territory legislation, regulations, standards, codes of practice and industry standards/guidance notes relevant to own work, role and responsibilities

safety signs and their meanings, including signs for:

personal protective equipment (PPE)

emergency equipment

dangerous goods class signs

specific hazards such as sharps, radiation

the difference between hazard and risk

sources of health and safety information (internal and external)

nature of common workplace hazards, including chemicals, bodily fluids, noise, manual handling, work postures, underfoot hazards and moving parts of machinery

basic hazard identification procedures, including workplace inspections and review of workplace data

standard emergency signals, alarms and required responses

principles of basic risk assessment

hierarchy of control and its application

PPE requirements, including use, storage and maintenance

roles and responsibilities of employees, supervisors and managers in the workplace

roles and responsibilities of health and safety representatives and committees

potential consequences of non-compliance and failing to follow safe work practices

workplace specific information, including:

hazards of the particular work environment

hazard identification procedures relevant to the hazards in their workplace

designated person with whom to raise health and safety issues

potential emergency situations, alarms and signals and required response.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

scenarios or case studies for simulated emergency responses

personal protective equipment

specifications:

health and safety legislation, regulations and codes of practice, and policies and procedures

relationships:

team members.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPWHS4002 Maintain work health and safety processes

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 2.0.

Application

This unit of competency describes the skills and knowledge required to monitor the workplace health and safety policies, procedures and programs, in order to meet legislative requirements.

It applies to individuals with supervisory responsibilities for monitoring the health and safety policies, procedures and programs of the workplace. Work typically involves addressing their own safety, as well as that of others.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Work health and safety (WHS)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Provide information to work group	1.1 Explain relevant requirements of health and safety legislation, standards, codes of practice/compliance codes, guidance material and safe working procedures and practices to the work group 1.2 Provide information on workplace policies and procedures to the work group 1.3 Explain roles and responsibilities of workplace health and safety representatives and committees, supervisors and managers 1.4 Provide information on hazards, the outcomes of risk assessments, and required risk controls to the work group, in an accessible format
2. Ensure others are able to implement safe work practices	2.1 Ensure personal protective equipment (PPE) appropriate to the work is available and functional 2.2 Ensure processes are implemented to identify hazards, and assess risks and required risk controls 2.3 Ensure work group members follow safe work practices, and workplace policies and procedures 2.4 Identify health and safety training needs and respond according to workplace procedures
3. Implement participative processes	3.1 Consult with and provide advice to work group in relation to health and safety matters relevant to their work 3.2 Deal with health and safety issues promptly, and in accordance with workplace procedures and legislative requirements 3.3 Record and promptly communicate outcomes of health and safety consultation to the work group
4. Monitor compliance with workplace procedures	4.1 Check work procedures are available, accessible and fit for purpose 4.2 Monitor and rectify deviations from procedures according to workplace procedures 4.3 Evaluate hazard identification and reporting processes for effectiveness and address any deficiencies according to workplace procedures 4.4 Monitor housekeeping activities to ensure that workplace standards are maintained, taking action to address any deficiencies 4.5 Ensure work group behaviour is consistent with safe working procedures and practices
5. Implement hazard identification, risk assessment and risk control procedures	5.1 Identify, assess and eliminate hazards and report on residual risk 5.2 Conduct risk assessments in accordance with workplace procedures 5.3 Develop control measures, taking into account the hierarchy of control 5.4 Implement and support outcomes of risk assessments and identify risk controls 5.5 Identify issues with risk controls and respond according to workplace policies and procedures 5.6 Identify limitations of job role and seek expert advice as required
6. Implement workplace procedures for maintaining records	6.1 Obtain feedback to ensure that workgroup is aware of workplace reporting requirements 6.2 Review health and safety records to confirm that they are accurate and completed in a timely manner, in accordance with legislative and organisation requirements 6.3 Use aggregate information and data from records to identify hazards and monitor risk controls
7. Implement emergency procedures	7.1 Obtain feedback to ensure that emergency procedures are accessible and understood by the work group 7.2 Implement processes to ensure that emergency equipment is available and routinely checked for functionality 7.3 Ensure workgroup members are able to respond appropriately to emergencies 7.4 Conduct or contribute to investigations in order to identify causes of emergencies 7.5 Identify, implement or support control measures to prevent recurrence and minimise risk of emergencies

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Analyse documentation from a variety of sources
Writing	Develop procedural material for a specific audience, using clear language appropriate to audience Write, edit and proofread documents to ensure clarity, accuracy and consistency of information
Oral communication	Use collaborative and inclusive techniques including active listening and questioning to convey and clarify safety information

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPWHS4002 Maintain work health and safety processes	FDFOHS4002A Maintain OHS processes	Updated to meet Standards for Training Packages Minor change to title to reflect current industry terminology Minor changes to Performance Criteria to clarify outcomes Foundation skills added	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPWHS4002 Maintain work health and safety processes

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has maintained work health and safety processes for a work group of at least three members, on at least one occasion, including:

accessing and interpreting health and safety information, including legislation, guidance material and benchmarks

communicating clearly and accurately with work group members, other technicians/specialists, managers and expert advisers

ensuring work group is provided with safety equipment, information and training on safe work practices

consulting with work groups and documenting safe work practices

reviewing and maintaining work procedures to ensure compliance with safety policies

identifying and addressing hazards and assessing risk by developing and implementing risk control measures

monitoring work practices and identifying and addressing non-compliances

contributing to investigations and consultative processes

completing and maintaining health and safety records

implementing and reviewing emergency procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the difference between hazard and risk

sources of health and safety information both internal and external to the workplace

general duty requirements of health and safety legislation and also regulatory requirements relevant to the particular industry/type of work site

the roles and responsibilities of employees, supervisors and managers in the workplace

nature of common workplace hazards, such as chemicals, noise, manual handling, work postures, underfoot hazards and moving parts of machinery

guidance material, including codes of practice/compliance codes relevant to the particular industry/type of work site

hazard identification procedures, such as workplace inspections and review of workplace data

principles of risk management including the hierarchy of control and its application

personal protective equipment requirements, including use, storage and maintenance

legislative requirements for record keeping and reporting

standards and guidelines related to emergency procedures

roles and responsibilities of health and safety representatives and committees

workplace specific information, including:

hazards of the particular work environment

hazard identification procedures relevant to the hazards in the work place

risk controls for specific hazards

designated person for raising health and safety issues

workplace procedures related to health and safety, including hazard, incident and injury reporting, hazard identification, risk assessment and control, consultation and participation, incident investigation and record keeping

workplace procedures related to the work of the group, including use of personal protective equipment and emergency response

potential emergency situations, alarms and signals and required response.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

access to health and safety advice and direction

specifications:

legislation, regulations, standards and codes of practice

workplace policies and procedures for health and safety, and for emergencies

relationships (internal and/or external):

access to a work group of at least three members.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

AHCBAC204 Prepare grain storages

Modification History

Release	TP Version	Comment
1	AHCv1.0	Initial release

Application

This unit of competency describes the skills and knowledge required to safely prepare storages, surrounding areas and equipment in readiness for receiving grain at an acceptable level of hygiene. This unit applies to workers in specialist grain storages or on grain farms.

All work must be carried out to comply with workplace procedures, work health and safety and biosecurity legislation and codes, and sustainability practices.

This unit applies to individuals who work under general supervision and exercise limited autonomy with some accountability for own work. They undertake defined activities and work in a structured context.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication. However, all work in confined spaces must comply with state and federal legislation requirements.

Pre-requisite Unit

Nil.

Unit Sector

Broad acre cropping (BAC)

Elements and Performance Criteria

Element	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to work in bulk material storage area	1.1 Follow the work program and clarify with supervisor 1.2 Identify work health and safety hazards in grain storage and report to supervisor and implement suitable controls 1.3 Select, use and maintain suitable personal protective equipment 1.4 Select, prepare and maintain appropriate equipment and tools
2. Prepare storage area	2.1 Clean the storage site of weeds, dust and spillage appropriately 2.2 Dispose refuse appropriately 2.3 Prepare and maintain the storage site appropriately
3. Prepare storages	3.1 Clean bulk material storages appropriately of all residues 3.2 Check bulk material storages for structural safety, damage or deterioration, and repaired or reported appropriately 3.3 Prepare and erect temporary storages appropriately
4. Prepare bulk material handling machinery	4.1 Clean bulk material handling machinery appropriately to be free of contamination and residues 4.2 Assist in the adjustment and setting bulk material handling equipment appropriately 4.3 Prepare bulk material handling equipment according to manufacturer’s instructions and enterprise requirements
5. Complete maintenance operation	5.1 Record workplace information 5.2 Dispose of all waste and debris according to enterprise polices and minimising the impact on the environment 5.3 Clean and store tools and equipment appropriately 5.4 Apply enterprise biosecurity policies

Foundation Skills

Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.

Range of Conditions

Unit Mapping Information

This unit is equivalent to AHCBAC204A Prepare grain storages.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCBAC204 Prepare grain storages

Modification History

Release	TP Version	Comment
1	AHCv1.0	Initial release

Performance Evidence

The candidate must be assessed on their ability to integrate and apply the performance requirements of this unit in a workplace setting. Performance must be demonstrated consistently over time and in a suitable range of contexts.

The candidate must provide evidence that they can:

identify hazards and follow safe work procedures

erect simple temporary bulk material storages

check equipment and storage facilities, and identify current or impending faults

perform pre-operational checks and routine safety, service and maintenance procedures on tools, equipment and machinery

operate hand and independently powered tools and cleaning equipment to industry standards

clean, secure and store machinery and equipment

handle hazardous substances (fuels) safely

read and interpret manufacturer's specifications, work and maintenance programs, and Safety Data Sheets (SDS)

prepare the storage area for access by grain carriers

prepare grain storages by removing all residues and checking structure

work in confined spaces in accordance with State/Territory legislation, where required

prepare and test grain handling machinery

communicate with supervisor

follow enterprise work health and safety policies in the context of own work

follow enterprise biosecurity policies the context of own work.

Knowledge Evidence

The candidate must demonstrate knowledge of:

range of construction methods, potential hazards, safety and structural requirements for storage

erection and dismantling for types of temporary storage used by organisation

organisation and commodity quality requirements for grain storage

grain storage hygiene requirements

typical signs of structural damage to be documented and reported

pre-operational and safety checks, servicing and maintenance procedures for tools and equipment

machinery maintenance procedures and operating principles

machinery and equipment cleaning, storage and protection methods

appropriate action in contingency situations

organisation requirements for protective equipment and safe practices in relation to work health and safety

State/Territory legislation in respect to working in confined spaces

potential hazards associated with the operation of basic tools and equipment

regulations and codes of practice with regard to work health and safety, environment and the use and control of machinery and equipment

personal protective clothing and equipment and when and how it should be used

organisational recording and reporting procedures.

Assessment Conditions

Competency is to be assessed in the workplace or simulated environment that accurately reflects performance in a real workplace setting.

Assessors must satisfy current standards for RTOs.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AHCBIO303 Apply biosecurity measures

Modification History

Release	Comments
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to interpret and apply control measures in a biosecurity plan to protect a site from the entry and spread of biosecurity threats.

The unit applies to individuals who work under broad direction and take responsibility for their own work. They use discretion and judgement in the selection, allocation and use of available resources.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Biosecurity (BIO)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify biosecurity threats and determine control measures for site	1.1 Access and interpret site biosecurity plan and information 1.2 Identify biosecurity hazards and threats for the site 1.3 Identify control measures to minimise the risk of identified biosecurity threats 1.4 Determine responsibilities for applying control measures in regular work routines and confirm with supervisor
2. Apply biosecurity control measures to site activities	2.1 Apply control measures identified in site biosecurity plan for all activities according to workplace procedures 2.2 Incorporate the site control measures into work routines seeking clarification from supervisor according to workplace procedures
3. Monitor biosecurity procedures	3.1 Monitor effectiveness of control measures 3.2 Monitor work duties of site personnel to ensure biosecurity control measures are applied appropriately 3.3 Report issues and concerns for biosecurity according to workplace procedures 3.4 Maintain currency in biosecurity measures applicable to workplace 3.5 Record inputs and outputs for traceability of activity according to workplace procedures and legislative requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Learning	Apply a range of learning strategies in structured and familiar contexts to maintain currency in biosecurity
Reading	Analyse and consolidate information and data from a range of sources which apply to biosecurity measures
Writing	Accurately complete workplace and regulatory biosecurity records using clear and industry relevant terminology
Oral Communication	Effectively participate in verbal exchanges including active listening and questioning and reading of verbal and non-verbal signals to convey and clarify information

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
AHCBIO303 Apply biosecurity measures	AHCBIO305 Apply biosecurity measures	Changed unit code Minor changes to Performance Criteria to be inclusive of non-farm environments Updated Performance Evidence and Knowledge Evidence	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCBIO303 Apply biosecurity measures

Modification History

Release	Comments
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit. There must be evidence that on at least one occasion the individual has applied biosecurity measures, including:

located and interpreted site biosecurity plans and information to inform control measures

identified biosecurity hazards and threats for the site and determined control measures

determined responsibilities for applying control measures

incorporated and applied biosecurity control measures into work routines according to the biosecurity plan

maintained records for traceability of input and output data

monitored control measures for effectiveness

monitored workplace personnel for compliance with biosecurity control measures

reported biosecurity issues and concerns according to procedures

maintained currency in biosecurity.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

principles and practices of biosecurity on different sites, including:

production agriculture

amenity and production horticulture

conservations and land management including the natural landscape

sources of biosecurity information, including:

government and industry websites

technical and research papers

journals

training

on farm resources, standard operating procedures, mandatory documentation

biosecurity plans and their function

biosecurity threats, including:

vertebrate pests

plants

diseases

invertebrate pests

risk assessment principles, standards and regulations for biosecurity

control measures to minimise the threats entering or spreading into, or from, the site, including:

inputs

outputs

movement of people

movement of animals

vehicles and equipment

production practices

feral and wild animals, pests and weeds

record keeping for traceability, both trace back and trace forward, of inputs and outputs

processes for monitoring effectiveness of control measures

process for reporting biosecurity concerns and issues.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

skills must be demonstrated on a site that has exposure to potential biosecurity threats or an environment that accurately represents workplace conditions

resources, equipment and materials:

digital technology and websites to access current biosecurity information

tools and equipment required to implement control measures

recording system relevant to biosecurity

specifications:

workplace biosecurity plans, procedures, records,

workplace instructions, job specifications or work routines

regulations, legislation, codes of practice relevant to biosecurity

relationships:

supervisor.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AHCBIO401 Plan and implement a biosecurity program

Modification History

Release	Comments
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to identify potential biosecurity threats, conduct a risk assessment and develop, implement and review a biosecurity program.

The unit applies to individuals who apply specialist skills to provide solutions to technical and unpredictable problems. They work autonomously, instruct and monitor the work of others within a team. They use discretion and judgment in the selection, allocation and use of available resources.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Biosecurity (BIO)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Scope threats and hazards for a biosecurity program	1.1 Collate and interpret biosecurity advice, standards and protocols according to the biosecurity plan 1.2 Confirm known biosecurity threats to workplace operations 1.3 Identify current potential incursion points for property and workplace operations 1.4 Incorporate the objectives of biosecurity plan for workplace operations
2. Conduct a biosecurity risk assessment	2.1 Investigate workplace activity and practices for potential biosecurity hazards and assess the risks 2.2 Identify and assess control measures to mitigate risk for resources entering and leaving the workplace 2.3 Identify and assess procedures to manage human activity and movement 2.4 Identify and assess control measures for vehicles and equipment to reduce biosecurity threats
3. Document biosecurity program	3.1 Collate controls for identified biosecurity hazards and risks 3.2 Identify resources for implementing identified controls 3.3 Prioritise biosecurity activity within financial limits of management 3.4 Combine control measures into a biosecurity program according to workplace operations
4. Prepare for training and keeping records	4.1 Develop a communication program for informing work team and visitors of biosecurity procedures 4.2 Identify and document training requirements for work team and visitors for biosecurity controls 4.3 Develop record keeping procedures for monitoring program according to biosecurity plan
5. Implement and monitor biosecurity program	5.1 Induct and train work team and visitors according to biosecurity plan 5.2 Monitor work team and visitor adherence to biosecurity procedures 5.3 Monitor effectiveness of biosecurity program against the planned goals
6. Review biosecurity program	6.1 Review outcomes of biosecurity program implementation against planned goals 6.2 Identify and record inconsistencies between implementation and goals 6.3 Compile recommendations to rectify inconsistencies for future programs 6.4 Record and report recommendations for biosecurity programs according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Learning	Plan to review biosecurity resources produced by industry to update personal skills and knowledge for revising and redesigning biosecurity plan and program
Reading	Interpret and critically analyse biosecurity advice, standards, and protocols for including content in plans and programs
Writing	Communicate complex relationships between biosecurity principles into plans and programs using a style of writing applicable to work team and visitors
Oral Communication	Communicate clearly and effectively with work team and visitors

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
AHCBIO401 Plan and implement a biosecurity program	AHCBIO403 Plan and implement a farm or enterprise biosecurity plan	Changed unit code Changes to title and Application Consolidated Performance Criteria and Elements by removing duplication for clarity and brevity Updated Performance Evidence, Knowledge Evidence and Assessment Conditions	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCBIO401 Plan and implement a biosecurity program

Modification History

Release	Comments
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has planned and implemented at least one biosecurity program and has:

scoped biosecurity threats and possible incursion points and established goals for property

used current biosecurity advice, standards and protocols

identified biosecurity hazards, assessed the risks and identified controls for the specific work site, including:

inputs to the workplace

output from the workplace

movement of personnel and visitors

movement and hygiene of machinery and equipment

worksite practices

pest and disease control

prepared a communications program to train work team and visitors

identified and assessed documentation required for managing biosecurity

developed a program for implementing biosecurity

monitored work team and visitor compliance

reviewed biosecurity program

reviewed and updated training and induction records.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

national industry standards and guidelines relevant to managing biosecurity

principles of risk management for biosecurity, including:

relevant standards and procedures

identification

assessment of risk and the significance and severity

evaluation of risk

establishing control options

documentation and traceability procedures, including:

quality and disease free assurance status

compliance with national, state and territory standards and regulations

industry health assurance programs

movement of product and materials on and from properties

chemical use and storage in accordance with industry best practice

pest, disease and weed status of organic materials and compliance with Industry Purchasing Code of Practice or equivalent quality controls

biosecurity threats to production and land management environments

workplace inputs, including:

new plants or animals

quality of water resource

production material

use of organic and inorganic materials

movement of workers and visitors, including:

training and communication

signage

visitor access, sign in and out

controlled access points and production areas

general hygiene

biosecurity entry and exist procedures such as shower in and shower out

vehicles and equipment, including:

dedicated equipment use, harvest and storage

vehicle entry points, roads and tracks

vehicle movement and parking

vehicle and equipment hygiene and run off from wash areas

worksite and production practices, including:

plant or animal by-products and waste

product and feed storage

water quality and access

animal or plant disease control and resistance to treatments

monitoring production, biosecurity surveillance and frequency

fencing and boundary security

control of pests, including:

vertebrate pests

pest and volunteer plants

treatments and control measures

influence of biosecurity on property and enterprise performance and values

possible environmental incursion points to sites, including, wind, denudation and soil movement

planning processes for costing, allocating resources and establishing timelines

importance of records and record keeping for biosecurity procedures and processes.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

skills must be demonstrated in a work environment specified in the performance evidence or an environment that accurately represents workplace conditions

resources, equipment and materials:

specific tools and equipment for training work team and inducting visitors

specifications:

workplace policies, procedures and process information for the specific workplace environment

legislation, codes of practice for biosecurity

relationships:

visitors

work team.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AHCBUS516 Develop and review a business plan

Modification History

Release	Comments
Release 1	This version released with AHC Agriculture, Horticulture, Conservation and Land Management Training Package Version 4.0.

Application

This unit of competency describes the skills and knowledge required to develop and review a business plan.

This unit applies to individuals whose role is to set the short, medium or long term goals and targets for the business plan. Roles may relate to marketing and production targets, resource and asset development and management, supply chain management, acquisitions, capital, property improvements, and operational systems.

At this level, workers take personal responsibility and exercise autonomy in undertaking complex work. They analyse information and exercise judgement to complete a range of advanced skilled activities.

All work must be carried out to comply with organisational requirements, work health and safety legislation and codes, sustainability practices and in consultation with the management team.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Business (BUS)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Determine scope of business plan	1.1 Determine scope of the business plan and associated systems in consultation with key and specialist personnel 1.2 Access information to inform business plan development including potential business opportunities 1.3 Account for and incorporate trends and seasonal variations 1.4 Account for strategic goals, targets and directions of the enterprise 1.5 Identify legal obligations and compliance requirements
2. Prepare business plan	2.1 Develop operational goals and targets that enhance opportunities to meet the enterprise strategic plan 2.2 Check indicators of operational performance are clear and measurable and allow for realistic analysis of performance 2.3 Identify and include resource requirements and input supply chain options 2.4 Identify and incorporate human resource strategies 2.5 Identify and incorporate marketing strategies 2.6 Identify risks for the business and develop minimisation strategies 2.7 Trial systems to test budgetary impact and operational potential before implementation
3. Document and review business plan	3.1 Develop the business plan 3.2 Incorporate financial and operational systems that enhance performance management and suit enterprise requirements 3.3 Communicate business plan to relevant parties 3.4 Monitor performance against the business plan to identify strengths, weaknesses and areas for improvement 3.5 Make recommendations to improve the business plan and associated systems

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Access and interpret complex information including legislation and business documentation relevant to enterprise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
AHCBUS516 Develop and review a business plan	AHCBUS506 Develop and review a business plan	Performance criteria clarified Foundation skills added Assessment requirements updated	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCBUS516 Develop and review a business plan

Modification History

Release	Comments
Release 1	This version released with AHC Agriculture, Horticulture, Conservation and Land Management Training Package Version 4.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit. There must be evidence that the individual has developed and reviewed a business plan for at least one enterprise, including:

set strategic goals, targets and directions for the enterprise

determined clear and measurable indicators of operational performance

identified and designed risk management strategies

developed appropriate operational plans

documented the business plan

monitored the business plan to identify strengths, weaknesses and areas for improvement.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

profit and loss and cash flow systems

forecasting trends in expenditure and production for an enterprise

communication techniques typically used to negotiate business strategies and directions

risk management strategies relevant to the enterprise

marketing strategies relevant to the enterprise

measures of operational performance

financial and operational systems and resource considerations relevant to business planning

logical and analytical methods to interpret and analyse financial reports

industrial relations, taxation, corporate and industry legislation, environmental and work health and safety legislation as they relate to the enterprise

capital investment analysis.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents workplace conditions

resources, equipment and materials:

access to business records for an enterprise.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AHCCHM101 Follow basic chemical safety rules

Modification History

Release	Comments
Release 2	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 3.0.
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to follow instructions and direction for safe handling, storage and use of chemicals.

The unit applies to individuals who undertake a range of defined routine activities alongside a supervisor in most situations. They exercise limited autonomy within established and well-known parameters and identify and seek help for simple problems.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Chemicals (CHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to work with chemicals	1.1 Confirm the activity to be undertaken with supervisor 1.2 Confirm tools and equipment to be used with supervisor 1.3 Use appropriate personal protective equipment (PPE) and ensure correct fit as directed by supervisor 1.4 Identify functions of chemicals in the workplace
2. Identify risks associated with chemicals	2.1 Identify and interpret chemical labels, safety signs, symbols and safety data sheets according to supervisors' instructions 2.2 Identify health and safety hazards and risks in the workplace and report to supervisor 2.3 Control risks as directed
3. Follow chemical handling and storage rules	3.1 Identify and locate chemical store 3.2 Interpret and follow safe chemical handling, transport, and storage according to product label and supervisor instructions 3.3 Observe instructions for maintenance and storage of PPE and application equipment 3.4 Follow safety rules when working in areas where chemicals are stored 3.5 Identify emergency procedures to follow in the event of an accident or spillage 3.6 Record information as directed by supervisor

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret chemical labels, instructions and information
Oral Communication	Use clear language and concepts, tone and pace appropriate when communicating with supervisor
Navigate the world of work	Recognises organisational expectations and follows explicit instructions, protocols and procedures when working with chemicals
Get the work done	Follow clearly defined instructions and sequencing, and monitors own progress for the task, seeks assistance when necessary

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
AHCCHM101 Follow basic chemical safety rules Release 2	AHCCHM101 Follow basic chemical safety rules Release 1	Minor changes to Performance Criteria for clarity Updated Performance Evidence and Knowledge Evidence	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCCHM101 Follow basic chemical safety rules

Modification History

Release	Comments
Release 2	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 3.0.
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit. There must be evidence that on at least one occasion the individual has demonstrated that they have followed basic rules relevant to chemical safety, including:

confirmed work requirements and equipment for chemical use with supervisor

located and followed information on chemical labels and relevant safety data sheets according to supervisors' instructions

recognised the use of chemicals and complied with chemical safety signs and symbols in the workplace

recognised chemical hazards and risks and reported to supervisor and applied risk controls

used, maintained and stored personal protective equipment (PPE)

maintained and stored chemical application equipment according to supervisors' instructions

located chemical store, handled, transported, stored and worked with chemicals according to supervisors' instructions

followed emergency procedures for accidents or chemical spillage and reported to supervisor

maintained records according to supervisor instructions.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

rules and instructions for working with and around chemicals

common types of chemicals used in the workplace

common types of chemical application equipment to be maintained and stored

the structure and purpose of chemical labels and safety data sheets

basics of hazards and risks of chemical use

safety signage and symbols for chemical use in the workplace

level of hazard and risks associated with common chemicals used in the workplace and methods of control

PPE, when and how it should be worn, stored and maintained

methods of reporting to supervisors' chemical hazards and risks

safe methods of transporting, handling and storage of chemicals

types of emergencies and the procedures for accidents and spills of chemicals

records commonly kept for chemical use.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a typical workplace environment or an environment that accurately represents workplace conditions

access to chemicals and chemical store

resources, equipment and materials:

PPE

specifications:

workplace instructions and procedures

chemical safety data sheets

common chemical labels

relationships:

supervisor.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AHCCHM201 Apply chemicals under supervision

Modification History

Release	Comments
Release 2	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 3.0.
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to handle, transport, and apply chemicals under supervision using workplace specified chemicals and application equipment.

The unit applies to individuals working in a broad range of job contexts who undertake defined routine activities under supervision. They exercise limited autonomy within established and well-known parameters, providing solutions to a limited range of predictable problems.

State or territory licensing, legislative or certification requirements apply in some jurisdictions.

Pre-requisite Unit

Nil

Unit Sector

Chemicals (CHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to handle chemicals	1.1 Confirm the activity related to chemical handling to be undertaken with supervisor 1.2 Identify and select tools and equipment required according to supervisor instructions 1.3 Identify health and safety hazards and risks and apply controls according to supervisor instructions and workplace procedures 1.4 Select, ensure serviceability, fit and use personal protective equipment (PPE)
2. Check application equipment	2.1 Carry out pre-operational checks of application equipment and identify and replace any damaged or worn components or report to supervisor 2.2 Prepare application equipment for use according to workplace practice and safe chemical handling processes
3. Handle and transport chemicals	3.1 Confirm safety precautions for the handling and transport of chemicals with supervisor 3.2 Handle and transport chemicals according to chemical label, safety data sheets and supervisor instructions
4. Prepare chemical for application	4.1 Interpret and apply chemical label instructions according to safety data sheets for the chemical or substance being used 4.2 Select and use appropriate mixing equipment 4.3 Measure, mix and load application equipment with chemical according to application rates 4.4 Clear chemical spills according to chemical label and supervisor instructions 4.5 Check that output of application equipment is correct and in accordance with chemical application plan
5. Apply chemicals	5.1 Assess and record weather conditions and forecasts prior to and during application according to workplace requirements 5.2 Apply chemical safely according to chemical application plan, chemical label and supervisor instructions 5.3 Monitor conditions for application and take appropriate action when conditions are unsuitable according to workplace procedures 5.4 Minimise risks to others, product integrity and the environment prior to and during application
6. Finalise work	6.1 Clean and store PPE and application equipment in accordance with manufacturers and health and safety in the workplace requirements 6.2 Dispose of excess chemicals and clean containers in accordance with label instructions and regulatory requirements 6.3 Complete incident reports according to workplace procedures 6.4 Complete chemical application records according to workplace procedures 6.5 Store unused chemical and products according to workplace procedures 6.6 Adhere to all re-entry requirements for treated areas

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret instructions, chemical labels and safety documentation to identify relevant and key information to apply to mixing and application of chemicals
Writing	Use clear language and correct concepts and terminology when reporting incidents and completing chemical application records
Numeracy	Perform basic mathematical calculations when measuring and mixing chemicals and checking chemical application equipment
Oral Communication	Use clear language, concepts, tone and pace appropriate when confirming chemical application parameters with supervisor
Get the work done	Follow clearly defined instructions and sequencing, and monitors own progress for the task, seeks assistance when necessary

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
AHCCHM201 Apply chemicals under supervision Release 2	AHCCHM201 Apply chemicals under supervision Release 1	Minor changes to Performance Criteria for clarity Updated Performance Evidence and Knowledge Evidence	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCCHM201 Apply chemicals under supervision

Modification History

Release	Comments
Release 2	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 3.0.
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit. There must be evidence that the individual has on at least one occasion demonstrated that chemicals have been applied under supervision, ensuring they have:

identified hazards and risks and adopted safe work practices and used appropriate personal protective equipment (PPE) according to supervisors' instructions

confirmed activity with supervisor and identified and selected tools and equipment necessary for the application of chemical treatment

carried out pre-operational checks of application equipment and made it ready for operation

handled and transported chemicals to be used according to chemical labels and supervisors' instructions

followed directions on chemical labels and relevant safety data sheets to safely mix and prepare chemicals

selected appropriate measuring equipment and measured, mixed and loaded application equipment with chemicals safely and correctly

ensured chemical spills were cleared according to chemical label instruction and supervisor instructions

checked the application equipment for output against plan and applied chemical safely complying with weather conditions

monitored and recorded weather and applied chemical appropriate to prevailing conditions

maintained a healthy and safe condition for the environment and others while applying and following chemical application

cleaned application equipment and PPE and disposed of waste according to equipment manufacturer instructions, chemical label and supervisor instructions

complied with equipment manufacturer instructions, chemical label and supervisor instructions

maintained chemical application records and incident reports according to workplace procedures

stored protection equipment, application equipment and unused chemicals according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

various handling and transport techniques and requirements for chemicals

structure and content of chemical labels and safety data sheets and their use and purpose for safe chemical application

principles and methods of measuring, mixing and applying chemicals

features and functions of a range of application equipment relevant to the workplace their operations, and maintenance requirements

risk factors to be taken into account for human and animal health, spillage and environmental impact relevant to chemical use before, during and following chemical application

basic chemical groupings and types used in the workplace, including:

the of mode of action

the impact on chemical safety

application methods

paths of entry of poisons into the body and the methods of limiting exposure through practices and personal protective clothing

maintenance practices for chemical application related equipment and PPE and disposal procedures for chemical contaminants and containers

assessing weather conditions and the impact on safe application of chemicals

components of a workplace chemical application plan

chemical related records and reports and their purpose.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a typical workplace environment or an environment that accurately represents workplace conditions

access to chemical store

resources, equipment and materials:

common chemicals

PPE

chemical application equipment

chemical measuring and mixing equipment

specifications:

workplace documents, including work instructions and procedures

chemical labels and safety data sheets

chemical application plan and relevant chemical application rates

manufacturers' operation and maintenance instructions for chemical measuring and application equipment

relationships:

supervisor.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AHCCHM304 Transport and store chemicals

Modification History

Release	Comments
Release 3	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 3.0.
Release 2	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 1.1.
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to safely handle, transport and store chemicals.

The unit applies to individuals who work under broad direction and take responsibility for their own work. They use discretion and judgement in the selection, allocation and use of available resources and for solving problems.

State or territory licensing, legislative or certification requirements apply in some jurisdictions.

Pre-requisite Unit

Nil

Unit Sector

Chemicals (CHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to handle and transport chemicals	1.1 Identify health and safety hazards, assess risks and implement controls according to workplace procedures 1.2 Ensure contact details for emergency services are available in transport vehicle according to workplace procedures and transport regulations 1.3 Ensure transport vehicle complies with transport regulations 1.4 Ensure containers are secured, protected and in a condition to be safely transported according to workplace procedures, manufacturer instructions, legislative and regulatory requirements 1.5 Ensure emergency equipment and procedures are available in the vehicle according to workplace safety procedures and regulations 1.6 Ensure transport arrangements comply with legislative and regulatory requirements for the transport of hazardous substances and dangerous goods 1.7 Obtain and use safety data sheets (SDS) for chemicals to be transported according to health and safety in the workplace procedures and legislative and regulatory requirements
2. Handle and transport chemicals	2.1 Handle, transport and load chemicals according to chemical safety data information, chemical label, legislative and regulatory requirements 2.2 Carry out emergency procedures according to chemical label, SDS and workplace procedures 2.3 Report transport incidents according to workplace procedures and health and safety in the workplace regulations
3. Store chemicals in the workplace	3.1 Select, ensure serviceability, fit and use personal protective equipment according to SDS and chemical label instructions 3.2 Identify chemical storage requirements and store chemicals according to chemical label, safety data information and health and safety in the workplace procedures 3.3 Maintain storage area according to legislative and regulatory requirements, health and safety in the workplace and environmental procedures. 3.4 Dispose of chemicals and chemical waste according to chemical label instructions and environmental regulations 3.5 Monitor chemical expiration dates and dispose of expired chemicals according to chemical label instructions, workplace and legislative and regulatory requirements
4. Record storage details	4.1 Maintain register of stored chemicals and SDS according to workplace procedures and legislative and regulatory requirements 4.2 Report storage incidents according to legislative and regulatory requirements and workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Read and interpret SDS, chemical labels, manufacturer instructions, operating instruction and other workplace documentation and consolidates information to safely transport and store chemicals
Writing	Accurately record and complete organisational records using clear language, correct spelling and terminology when completing transport and storage records
Numeracy	Perform mathematical calculations to determine chemical weights, volumes and quantities to determine handling and storage requirements
Navigate the world of work	Take responsibility for following workplace policies, procedures and legislative and regulatory requirements Identify and implement chemical label requirements for handling and storage
Get the work done	Take responsibility for planning, sequencing and prioritising tasks required for chemical handling and storage activities Address problems and initiate standard procedures in response to emergencies applying problem solving processes

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
AHCCHM304 Transport and store chemicals Release 3	AHCCHM304 Transport and store chemicals Release 2	Changes to Performance Criteria for clarity. Consolidated where content duplicated. Updated Performance Evidence and Knowledge Evidence	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCCHM304 Transport and store chemicals

Modification History

Release	Comments
Release 3	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 3.0.
Release 2	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 1.1.
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit. There must be evidence that on at least one occasion the individual has demonstrated that they have safely transported and stored chemicals, including:

identified health and safety hazards, assessed risks and implemented controls

ensured emergency services contact details are available

ensured transport vehicle meets regulations and that chemicals were loaded, secured and protected according to regulations and procedures

ensured emergency equipment and procedures were available

handled, transported and stored chemicals safely

carried out emergency procedures safely and according to procedures

maintained a chemical storage manifest and safety data sheets (SDS) according to legislative and regulatory requirements

complied with chemical label instructions and SDS for transporting and storage of chemicals and legislative and regulatory requirements

maintained inventory and records according to workplace procedures and legislative and regulatory requirements

monitored chemical expiration and disposed of chemicals and waste according to workplace procedures and legislative and regulatory requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

chemical labels and SDS their purpose, use and terminology, including:

chemical signs, symbols and coding

basic chemical properties and reactivity related to SDS and labels

legislation and regulations that apply to transporting and storing chemicals, including:

transport vehicle requirements

information and documentation

dangerous and hazardous chemicals

placarding requirements

risk factors including human and animal health and environmental

processes and procedures for the disposal of excess, unwanted, expired chemicals and chemical waste including industry disposal programs

health and safety in the workplace requirements including personal protective equipment (PPE) and manual handling

emergency procedures for spills and accidents

recording and monitoring of chemical stores including, expiration and disposal procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a typical workplace environment or an environment that accurately represents workplace conditions

access to storage facility for chemicals

access to vehicle for transporting chemicals

resources, equipment and materials:

chemicals

PPE

materials and equipment to handle, secure and protect chemical loads

specifications:

specific workplace documents, including work instructions and procedures for chemical handling, storage and transport

chemical labels and safety data

legislation and regulations about handling, storage and transport of chemicals.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AHCCHM307 Prepare and apply chemicals to control pest, weeds and diseases

Modification History

Release	Comments
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 3.0.

Application

This unit of competency describes the skills and knowledge required to safely prepare and apply chemicals for the control of pests, weeds and diseases, using general application equipment.

The unit applies to individuals who work under broad direction and take responsibility for their own work. They use discretion and judgement in the selection, allocation and use of available resources and for solving problems.

State or territory licensing, legislative or certification requirements apply in some jurisdictions.

Pre-requisite Unit

Nil

Unit Sector

Chemicals (CHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Determine the need for chemical use and prepare an application plan	1.1 Identify the pest, weed or disease, and assess the need for control 1.2 Assess the requirement for chemical use 1.3 Assess health and safety hazard, risks and controls for different chemicals 1.4 Confirm requirement for chemical application according to workplace procedures 1.5 Assess off target risk of each application method 1.6 Assess the environmental risk for application method 1.7 Notify stakeholders of intended chemical application according to workplace procedures and legislative and regulatory requirements 1.8 Prepare application plan according to workplace procedures
2. Prepare chemical mixes	2.1 Identify and select chemical required for target according to application plan 2.2 Calculate the volume, rate or dose according to chemical label instructions 2.3 Identify and select application equipment and set-up requirements according to application plan and operator instructions 2.4 Identify hazards, assess risks and implement control measures for application method according to chemical label and health and safety in the workplace procedures 2.5 Identify, select, fit and use personal protective equipment (PPE) according to workplace procedures 2.6 Select appropriate mixing equipment and suitable location to prepare and load chemicals according to workplace procedures 2.7 Prepare chemicals according to chemical label instructions 2.8 Return unused chemical to store and clean preparation equipment and work site of residues and spillage according to chemical label instructions and workplace procedures
3. Calibrate application equipment	3.1 Select application equipment for chemical according to application plan, off target risks and workplace procedures 3.2 Conduct pre-operational checks of application equipment according to operator and maintenance manual 3.3 Calibrate equipment according to operating instructions and application plan 3.4 Load equipment with chemical according to operating instructions and workplace safety procedures
4. Apply chemicals	4.1 Monitor and assess weather conditions and forecasts to ensure effective chemical application according to application plan 4.2 Select, ensure serviceability, fit and use PPE according to chemical label instructions and workplace procedures 4.3 Apply chemical according to label directions and application plan relating to the control of the pest, weed or disease 4.4 Monitor application equipment for correct performance and ensure effective chemicals application according to operating instructions 4.5 Identify health and safety in the workplace hazards and risks and implement controls 4.6 Clean up spills during application according to chemical label instructions and workplace procedures
5. Clean up equipment and complete records	5.1 Clean and decontaminate application equipment according to operator instructions, safety data sheets (SDS) and legislative requirements 5.2 Dispose of chemicals and used containers according to chemical label instructions, SDS and legislative requirements 5.3 Clean and store PPE according to workplace procedures 5.4 Record and report safety and environmental incidents according to workplace procedures and regulatory requirements 5.5 Record details of chemical application according to workplace procedures and legislative requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Read and interpret SDS, chemical labels, operating instruction and other documentation and consolidates information to determine chemical application actions and activity
Writing	Accurately record and complete organisational records using clear language and terminology
Numeracy	Perform mathematical calculations to determine rates of application chemical mixtures and calibration of equipment
Navigate the world of work	Take responsibility for following policies, procedures and regulations Identify and implement chemical label requirements
Get the work done	Take responsibility for planning, sequencing and prioritising tasks required for chemical application activities

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
AHCCHM307 Prepare and apply chemicals to control pest, weeds and diseases	AHCCHM303 Prepare and apply chemicals	Minor change of title for clarity Minor changes to Performance Criteria for clarity Updated Performance Evidence and Knowledge Evidence	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCCHM307 Prepare and apply chemicals to control pest, weeds and diseases

Modification History

Release	Comments
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit. There must be evidence that the individual has on at least one occasion demonstrated the ability to safely prepare and apply chemicals ensuring they have:

determined and confirmed the need for chemical application by assessing the infestation, off target risk, and environmental risks

developed an application plan for chemical application

identified health and safety hazards, risk and implemented control procedures according to chemical label

notified stakeholders of planned chemical application

used personal protective equipment (PPE) according to workplace procedures

interpreted chemical labels and applied chemical according to safety data sheets (SDS) and application plan

identified and selected the chemical required for the target and calculated the amount and rates required according to chemical label

identified and selected application equipment and suitable location, and determined the set up parameters according to application plan and operator instructions

monitored and assessed weather conditions and equipment performance to ensure effective chemical application

selected, conducted pre-operational checks according to operator and maintenance manual

completed at least one calibration activity for application equipment

prepared and loaded chemicals and returned unused chemicals to store in accordance with label, application plan and workplace procedures

applied chemicals safely according to chemical labels, regulations and workplace procedures

complied with chemical labels, SDS, regulations, maintenance manual, environmental procedures, operator instructions and application plan

cleaned equipment and spills, and disposed of waste according to workplace and environmental procedures

maintained records and reported incidents according to workplace procedures and regulatory requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

control options when selecting chemicals for pests, diseases and weeds infestations, including:

chemical

mechanical

cultural

biological

integrated pest management including resistance management principles

types of pest, diseases and weed their treatment and resistance

legal implications and requirements of chemical labels and SDS

stakeholders and required notifications including, neighbours, staff and statutory notifications

impact of weather factors on the safe and effective application of chemicals

characteristics of chemicals, their mode of action and relevance to chemical selection and use, including:

translocated/systemic

contact

ingested poison

protectant

eradicant

knock-down

residual

selective/non selective

factors that contribute to off target damage, including:

physical movement of chemicals (e.g. animals moving baits or soil movement)

chemical formulation

wind speed and direction

temperature and relative humidity

temperature inversions

controlling off target damage

rainfall

buffer zones and barriers

hazards of chemical application, including:

human and animal health

environmental contamination

residues in environment, plants and animals

withholding/re-entry periods

safety requirements when applying chemicals, including:

procedures

PPE

signage

safe handling, transporting and storage of chemicals

preparing chemicals including preparation, compatibility, adjuvants and water quality

requirements for disposal of excess chemicals, clearing spillages and equipment clean up

selecting and operating suitable application equipment

features, functions and calibration techniques for powered and hand held application equipment, including:

pressure and volume of chemical

travel speed

nozzle identification, selection, operation

legislation, regulations and licensing requirements in relation to chemical use.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a typical workplace environment or an environment that accurately represents workplace conditions

resources, equipment and materials:

chemicals

PPE

application equipment

chemical measuring and mixing equipment

specifications:

specific workplace documents, including work instructions and procedures for chemical application

chemical labels and SDS

regulations about use of chemicals

manufacturers' operation and maintenance instructions for equipment

access to weather forecasts or means to measure local weather.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AHCCSW304 Identify Aboriginal and/or Torres Strait Islander culturally significant plants

Modification History

Release	Comments
Release 1	This version released with Agriculture, Horticulture and Conservation and Land Management Training Package Version 9.0.

Application

This unit of competency describes the skills and knowledge required to observe, record and report on the presence of plants of Aboriginal and/or Torres Strait Islander cultural significance against criteria provided by a supervisor or as required under legislation, regulations, and/or community protocols. On Country refers to the land, waterways and the sea.

The unit involves the recognition of plants of Aboriginal and/or Torres Strait Islander significance that are commonly encountered in land management situations and covers knowledge of Aboriginal and/or Torres Strait Islander plant identification techniques, local plant names and Community and organisational procedures for obtaining and supplying advice and information about plants. It also involves Community or organisational expectations about the range and number of plants to be recognised.

The unit has a particular focus on culturally significant Aboriginal and/or Torres Strait Islander plants, management and conservation.

This unit applies to the identification and recording of indigenous plants, local bushland and bush foods on Country. The unit applies to working with lore/law men and women either as an autonomous worker or under the appropriate supervision and Cultural Authority of Traditional Owners or Elders for specific Country. An explanation of the differences between lore and law and why both are important is available in the Implementation Guide.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

AHCOCM303 Follow Aboriginal and/or Torres Strait Islander cultural protocols

Unit Sector

Cultural Sites Work (CSW)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for plant recognition	1.1 Recognise range of plants and plant species according to predetermined criteria, and job or client needs 1.2 Work in partnership with local Community and organisations 1.3 Identify and locate resources required for use in recognition activity 1.4 Research potential for rare and endangered plant species in survey area 1.5 Implement processes for plant recognition, including consultation and seeking approval from relevant local Cultural Authorities 1.6 Investigate and document Indigenous Cultural and Intellectual Property (ICIP) principles in relation to local knowledge and cultural protocols 1.7 Identify safety hazards and apply work health and safety procedures
2. Identify specified culturally significant plants	2.1 Name specified plants according to their identifiable characteristics and by their local Aboriginal and/or Torres Strait Islander name 2.2 Determine and record plant habits, characteristics and significant features according to organisational requirements 2.3 Seek advice from Cultural Authorities or supervisors when necessary and where appropriate in the recognition activity
3. Survey and record identification of culturally significant plants in a specified area	3.1 Survey site and record location of plants using maps and grid references 3.2 Record cultural uses and significance of specified plants 3.3 Document information about plants, and add to reference collection according to organisational requirements 3.4 Update reference collection if new plants are recognised 3.5 Record rare or endangered plant species in location if present 3.6 Utilise appropriate disposal techniques for plant debris if specimen collection is necessary 3.7 Apply environmentally sustainable practices for carrying out observation activities to minimise degradation and disturbance 3.8 Record areas requiring restoration and re-establishment of culturally significant plants 3.9 Follow workplace health and safety policies and procedures for carrying out survey activities
4. Identify local bushland and/or bush foods and their uses	4.1 Record the relationship between local foods, physical wellbeing and the land in Aboriginal and/or Torres Strait Islander culture 4.2 Locate and gather information from a range of sources about access to bush foods 4.3 Identify and record local plants using their common, scientific and cultural names 4.4 Identify and record cultural uses of available bush resources for food and medicine 4.5 Identify and record land management practices with respect to conservation of species
5. Identify and report potential threats to culturally significant plants and implement and monitor strategies for restoration	5.1 Identify and record invasive flora and fauna species if present in survey area 5.2 Report location of invasive flora and fauna species 5.3 Develop strategies in partnership with local Community and organisations to support restoration and re-establishment of culturally significant plants 5.4 Assist in the implementation of restoration and re-establishment strategies with local Community and organisations 5.5 Work in partnership with local Community and organisations to monitor and evaluate strategies

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret and extract key information from a range of sources Read maps and grid references to determine location of culturally significant plants
Oral communication	Use culturally appropriate verbal and non-verbal communication

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
AHCCSW304 Identify Aboriginal and/or Torres Strait Islander culturally significant plants	AHCASW304 Identify Indigenous culturally significant plants	Updated title Application updated Elements and Performance Criteria revised for clarity Foundation Skills added Performance Evidence, Knowledge Evidence and Assessment Conditions updated	Not equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: https: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCCSW304 Identify Aboriginal and/or Torres Strait Islander culturally significant plants

Modification History

Release	Comments
Release 1	This version released with Agriculture, Horticulture and Conservation and Land Management Training Package Version 9.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has identified Aboriginal and/or Torres Strait Islander culturally significant plants at least once and has:

researched and recorded potential threats from invasive flora and fauna

documented observations in required format, according to local Community and organisational needs

carried out survey activities, applying methods to minimise disturbance to the area

demonstrated adherence to Indigenous Cultural and Intellectual Property (ICIP) principles

explained and/or demonstrated uses of plants for food and medicine with permission from local Aboriginal and/or Torres Strait Islander Communities

collected plant specimens according to organisational requirements

disposed of plant debris according to organisational processes

supported the implementation of strategies to restore and re-establish areas for culturally significant plants

utilised available resources and equipment to recognise culturally significant plants accurately

read map and grid references to identify locations of plants including invasive flora and fauna species

supported local Communities in monitoring restoration and re-establishment activities

used standard industry terminology and local Community names for Aboriginal and/or Torres Strait Islander plants

applied work health and safety practices in the context of own work.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

criteria used to categorise plant species

common and scientific names of Aboriginal and/or Torres Strait Islander plants

biological species occurring in the designated area

the importance, value or potential impact of the species in a designated area

the potential impact of invasive species in a local area

rare and endangered species that may be present in the designated area

plant identification techniques and plant names used by organisation

collection of specimens and disposal of plant debris according to legislation and/or sustainability requirements

methods used to minimise disturbance and degradation of a site including:

soil erosion

sediment control

vegetation disturbance

limiting human and mechanical interaction

reading maps and recording grid references

measures associated with organisational sustainability plans, including:

local government

state and federal environmental policies and legislation

organisational expectations relating to the range and number of Aboriginal and/or Torres Strait Islander plants to be recognised in the survey

cultural protocols for obtaining and utilising information about Aboriginal and/or Torres Strait Islander plants

key concepts of ICIP principles

nutritional and medicinal purposes of bushland and/or bush foods

workplace health and safety policies and processes

potential health benefits of plants used for medicines in Aboriginal and/or Torres Strait Islander culture

land management and conservation techniques applicable to Aboriginal and/or Torres Strait Islander sites work.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

skills must be demonstrated on Country and/or within an Aboriginal and/or Torres Strait Islander Community or an environment that accurately represents workplace conditions

resources, equipment and materials:

plants

plant recognition resources and equipment

internet and field guide reference materials applicable to plant recognition

specifications:

specific legislation/codes of practice relevant to ICIP, land management and conservation

relationships:

local Community Elders and/or Custodians.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards. In addition, the following specific assessor requirements apply to this unit:

Assessment must be undertaken by a workplace assessor who has expertise in this unit of competency and who is:

an Aboriginal and/or Torres Strait Islander Elder and/or Custodian

or:

accompanied by, and/or in communication with, an Aboriginal and/or Torres Strait Islander person who is a recognised member of the community with experience and knowledge of local cultural protocols.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: https: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AHCIRG215 Assist with low volume irrigation operations

Modification History

Release Number	TP Version	Comments
1	AHCv1.0	Initial release

Application

This unit of competency covers the skills and knowledge required to assist with installing, operating and maintaining low volume irrigation systems. These systems use emitters such as drippers and generally use poly pipe.

It applies to individuals who work under general supervision and exercise limited autonomy with some accountability for their own work. They undertake defined activities and work in a structured context.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil.

Unit Sector

Irrigation (IRG)

Elements and Performance Criteria

Element	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work	1.1 Confirm work instructions with supervisor 1.2 Select appropriate materials, tools, equipment and machinery 1.3 Select personal protective equipment and clothing and ensure correct fit 1.4 Identify manual handling and other workplace health and safety hazards 1.5 Identify the site for installation of the irrigation system
2. Install irrigation components	2.1 Prepare the site for installation works 2.2 Assemble and connect system components and test joints 2.3 Connect system to water supply 2.4 Flush and commission system 2.5 Identify and report operating and take corrective actions as directed 2.6 Maintain a clean and safe work area
3. Complete installation work	3.1 Remove waste material from the site and dispose of 3.2 Clean, maintain and store tools, equipment and machinery 3.3 Flush and commission system
4. Carry out start up and shutdown procedures as directed	4.1 Follow start-up sequence 4.2 Shut down system components in sequence 4.3 Drain system 4.4 Record irrigation activity
5. Assist with system maintenance	5.1 Check emitters for serviceability and output 5.2 Maintain delivery components 5.3 Check water supply and pumping system periodically, where required 5.4 Keep maintenance records up to date

Foundation Skills

Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.

Range of Conditions

Unit Mapping Information

New unit - no equivalent.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCIRG215 Assist with low volume irrigation operations

Modification History

Release Number	TP Version	Comments
1	AHCv1.0	Initial release

Performance Evidence

The candidate must be assessed on their ability to integrate and apply the performance requirements of this unit in a workplace setting. Performance must be demonstrated consistently over time and in a suitable range of contexts.

The candidate must provide evidence that they can:

assemble and join irrigation system components

carry out basic maintenance tasks

carry out low volume irrigation operating tasks

complete installation work

fix identified faults

follow directions to operate pumps, filters and valves

install irrigation components

look for leaks and faulty emitters

prepare materials, tools and equipment

recognise and report faults

undertake site preparation tasks as directed

Knowledge Evidence

The candidate must demonstrate knowledge of:

principles and practice of low volume irrigation operation

characteristics and operation of joints, valves and emitter components

components in low volume irrigation systems

emitter spacing, coverage and pressure

indicators of over and under watering

installation techniques and procedures

irrigation controllers

irrigation pipes, types and sizes

irrigation times to deliver sufficient volume without over watering

methods and techniques of low volume irrigation installation

operation of low volume irrigation system

set out procedures

system malfunctions and their likely causes

use of recycled water and colour coding of pipes

water requirements of relevant plants

Assessment Conditions

Assessors must satisfy current standards for RTOs.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AHCIRG217 Assist with pressurised irrigation operations

Modification History

Release Number	TP Version	Comments
1	AHCv1.0	Initial release

Application

This unit of competency covers the skills and knowledge required to assist installing, operating and maintaining pressurised irrigation systems. These systems use sprinklers and generally use glued PVC pipe.

This unit applies to individuals who work under general supervision and exercise limited autonomy with some accountability for their own work. They undertake defined activities and work in a structured context.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil.

Unit Sector

Irrigation (IRG)

Elements and Performance Criteria

Element	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work	1.1 Confirm work instructions with supervisor 1.2 Select appropriate materials, tools, equipment and machinery 1.3 Select personal protective equipment and clothing and ensure correct fit 1.4 Identify manual handling and other work health and safety hazards 1.5 Identify the site for installation of the irrigation system
2. Install irrigation components	2.1 Prepare the site for installation works 2.2 Lay irrigation components out 2.3 Dig or tidy trenches where required 2.4 Add or insert system components 2.5 Position and secure lines 2.6 Assist with fitting pumps and valves
3. Complete installation activities	3.1 Check the irrigation system for leaks or blockages 3.2 Identify and report problems and anomalies 3.3 Clean and store equipment, tools and materials 3.4 Collect waste and dispose of or recycle 3.5 Record workplace information in the appropriate format
4. Carry out start up and shutdown procedures as directed	4.1 Follow start-up sequence 4.2 Shut down system components in sequence 4.3 Drain system 4.4 Record irrigation activity
5. Assist with system maintenance	5.1 Check sprinklers for serviceability and output 5.2 Maintain delivery components 5.3 Check water supply and pumping system periodically, where required 5.4 Keep maintenance records up to date

Foundation Skills

Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.

Range of Conditions

Unit Mapping Information

New unit - no equivalent.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCIRG217 Assist with pressurised irrigation operations

Modification History

Release Number	TP Version	Comments
1	AHCv1.0	Initial release

Performance Evidence

The candidate must be assessed on their ability to integrate and apply the performance requirements of this unit in a workplace setting. Performance must be demonstrated consistently over time and in a suitable range of contexts.

The candidate must provide evidence that they can:

assemble and join irrigation system components

carry out basic maintenance tasks

carry out irrigation operating tasks

complete installation work

fix identified faults

follow directions to operate pumps, filters and valves

look for leaks and faulty sprinklers

prepare materials, tools and equipment

recognise and report faults

undertake site preparation tasks as directed

Knowledge Evidence

The candidate must demonstrate knowledge of:

principles and practices of pressurised irrigation systems

characteristics and operation of replaceable components of sprinkler irrigation systems

environmental impacts of irrigation from ground or underground source

installation techniques and procedures

irrigation controllers

irrigation pipes, types and sizes

irrigation times to deliver sufficient volume without over watering

operation of pressurised irrigation system

set out procedures

signs of stress in plants as well as the signs of over and under watering

sprinkler irrigation components and their function

sprinkler spacing, coverage and pressure

system malfunctions and their likely causes

types of sprinklers

Assessment Conditions

Assessors must satisfy current standards for RTOs.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AHCIRG219 Assist with low volume irrigation operations

Modification History

Release	Comments
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 4.0.

Application

This unit of competency describes the skills and knowledge required to assist with installing, operating and maintaining low volume irrigation systems. These systems use emitters such as drippers and generally use poly pipe.

The unit applies to individuals who assist with low volume irrigation operations under general supervision with limited autonomy and accountability.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Irrigation (IRG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work	1.1 Confirm with supervisor activity to be undertaken, including identifying potential hazards and risks and implementing safe working practices to minimise risks to self and others 1.2 Select appropriate materials, tools, equipment and machinery 1.3 Select, fit and use personal protective equipment and clothing applicable to the task 1.4 Identify the site for installation of the irrigation system
2. Assist with installing irrigation components	2.1 Prepare the site for installation works 2.2 Assemble and connect system components and test joints as directed 2.3 Assist with connecting system to water supply 2.4 Identify and report incorrect operation and take corrective actions as directed 2.5 Maintain a clean and safe work area during installation
3. Complete installation work	3.1 Remove and dispose of waste material according to workplace procedures 3.2 Clean, maintain and store tools, equipment and machinery 3.3 Assist with flushing system according to workplace procedures
4. Carry out start up and shutdown procedures as directed	4.1 Follow start-up sequence according to workplace procedures 4.2 Shut down system components in sequence as directed 4.3 Drain system as directed 4.4 Record irrigation activity according to workplace procedures
5. Assist with system maintenance	5.1 Check emitters for serviceability and output 5.2 Maintain delivery components according to workplace procedures 5.3 Check water supply and pumping system periodically, where required 5.4 Keep maintenance records up to date

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret textual information from a range of sources to identify relevant and key information about workplace operations
Oral communication	Use clear language to confirm work activity and report irrigation system incorrect operation
Numeracy skills	Identify irrigation system component part numbers
Navigate the world of work	Recognise and follow workplace requirements, including safety requirements, associated with own role and area of responsibility

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
AHCIRG219 Assist with low volume irrigation operations	AHCIRG215 Assist with low volume irrigation operations	Performance criteria clarified Foundation skills added Assessment requirements updated	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCIRG219 Assist with low volume irrigation operations

Modification History

Release	Comments
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 4.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit. There must be evidence that the individual has assisted with at least one low volume irrigation operation on at least one occasion and has:

applied workplace health and safety requirements

selected, cleaned and maintained materials, tools, equipment and machinery appropriate to the scope of works

prepared materials, tools and equipment

undertaken site preparation tasks as directed

assembled and joined irrigation system components

installed irrigation components

fixed identified faults

recognised and reported irrigation component incorrect operation

completed installation work

carried out low volume irrigation operating tasks

followed directions to operate pumps, filters and valves

carried out basic maintenance tasks

looked for leaks and faulty emitters.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace requirements applicable to health and safety in the workplace for assisting with low volume irrigation operations

characteristics and operation of joints, valves and emitter components

components in low volume irrigation systems

irrigation controllers

irrigation pipes, types and sizes

system malfunctions and their likely causes

installation techniques and procedures

methods and techniques of low volume irrigation installation

operation of low volume irrigation system

principles and practice of low volume irrigation operation

emitter spacing, coverage and pressure

indicators of over and under watering.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace setting or an environment that accurately represents workplace conditions

resources, equipment and materials:

low volume irrigation system maintenance tools and equipment

personal protective equipment applicable to assisting with low volume irrigation operations

specifications:

workplace requirements applicable to health and safety in the workplace and assisting with low volume irrigation operations

work instructions and workplace procedures applicable to assisting with low volume irrigation operations

relationships:

supervisor

timeframes:

according to job requirements.

Assessors of this unit must satisfy the requirements of assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AHCIRG221 Assist with pressurised irrigation operations

Modification History

Release	Comments
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 4.0.

Application

This unit of competency describes the skills and knowledge required to assist with installing, operating and maintaining pressurised irrigation systems. These systems use sprinklers and generally use glued PVC pipe.

The unit applies to individuals who assist with pressurised irrigation operations under general supervision with limited autonomy and accountability.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Irrigation (IRG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work	1.1 Read work instructions and confirm with supervisor activity to be undertaken, including identifying potential hazards and risks and implementing safe working practices to minimise risks to self and others 1.2 Select appropriate materials, tools, equipment and machinery for the task 1.3 Select, fit and use personal protective equipment and clothing applicable to the task 1.4 Identify the site for installation of the irrigation system
2. Assist with installing irrigation components	2.1 Prepare the site for installation works 2.2 Lay out irrigation components as directed 2.3 Dig or tidy trenches where required 2.4 Add or insert system components as directed 2.5 Position and secure lines as directed 2.6 Assist with fitting pumps and valves
3. Complete installation activities	3.1 Check the irrigation system for leaks or blockages 3.2 Identify and report problems and anomalies 3.3 Clean, maintain and store tools, equipment and machinery 3.4 Collect waste and dispose of or recycle 3.5 Record workplace information in the appropriate format
4. Assist with start up and shutdown procedures	4.1 Follow start-up sequence as directed 4.2 Shut down system components in sequence as directed 4.3 Drain system as directed 4.4 Record irrigation activity in the appropriate format
5. Assist with system maintenance	5.1 Check sprinklers for serviceability and output 5.2 Maintain delivery components as directed 5.3 Check water supply and pumping system periodically, where required 5.4 Keep maintenance records up to date

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret textual information from a range of sources to identify relevant and key information about workplace operations
Writing	Use correct terminology to record irrigation system installation, activity and maintenance
Oral communication	Use clear language to confirm work activity and report irrigation system incorrect operation
Numeracy skills	Identify irrigation system component part numbers
Navigate the world of work	Recognise and follow workplace requirements, including safety requirements, associated with own role and area of responsibility

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
AHCIRG221 Assist with pressurised irrigation operations	AHCIRG217 Assist with pressurised irrigation operations	Performance criteria clarified Foundation skills added Assessment requirements updated	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCIRG221 Assist with pressurised irrigation operations

Modification History

Release	Comments
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 4.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit. There must be evidence that the individual has assisted with pressurised irrigation operations on at least one occasion and has:

applied workplace health and safety requirements

selected and prepared materials, tools, equipment and machinery appropriate to the scope of works

undertaken site preparation tasks as directed

assembled and joined irrigation system components

completed installation work

looked for leaks and faulty sprinklers

recognised, recorded and reported maintenance activities and faults

followed directions to operate pumps, filters and valves

carried out basic maintenance tasks

fixed identified faults.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace requirements applicable to health and safety in the workplace for assisting with pressurised irrigation operations

principles and practices of pressurised irrigation systems

irrigation controllers

irrigation pipes, types and sizes

sprinkler irrigation components and their function

set out procedures

installation techniques and procedures

operation of pressurised irrigation system

sprinkler spacing, coverage and pressure

system malfunctions and their likely causes

types of sprinklers.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace setting or an environment that accurately represents workplace conditions

resources, equipment and materials:

pressurised irrigation system maintenance tools and equipment

personal protective equipment applicable to assisting with pressurised irrigation operations

specifications:

workplace requirements applicable to health and safety in the workplace and assisting with pressurised irrigation operations

work instructions and workplace procedures applicable to assisting with pressurised irrigation operations

relationships:

supervisor

timeframes:

according to job requirements.

Assessors of this unit must satisfy the requirements of assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AHCIRG328 Operate irrigation controller and sensor technology

Modification History

Release	Comments
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 4.0.

Application

This unit of competency describes the skills and knowledge required to operate irrigation controller and sensor technology as part of irrigation installation, construction and operation.

The unit applies to individuals who operate irrigation controller and sensor technology under broad direction and take responsibility for their own work.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Irrigation (IRG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work	1.1 Confirm activity to be undertaken, including identifying potential hazards and risks and implementing safe working practices to manage risks 1.2 Select required tools and equipment, and check for safe operation and accuracy 1.3 Select, fit and use personal protective equipment applicable to the task
2. Operate irrigation controllers	2.1 Link valves to controllers by wiring or radio signals 2.2 Program controllers according to operating procedures 2.3 Operate controller according to site requirements 2.4 Troubleshoot controller and rectify cause of faults
3. Operate irrigation sensors	3.1 Link sensors to controllers by wiring or radio signals 3.2 Program controllers to monitor sensor 3.3 Operate and monitor accuracy and reliability of sensor control equipment, and adjust where necessary 3.4 Collect samples according to sampling techniques 3.5 Record and interpret readings and observations 3.6 Troubleshoot sensors and rectify cause of faults 3.7 Report discrepancies or malfunctions to management

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret textual information from a range of sources to identify relevant and key information about workplace operations
Writing	Complete records of readings and observations legibly and accurately using correct technical terminology
Oral communication	Use clear language to report discrepancies or malfunctions
Numeracy	Interpret the measurements of sample results Make calculations to check the accuracy of program irrigation controllers and adjust electronic flow equipment
Navigate the world of work	Recognise and follow workplace requirements, including safety requirements, associated with own role and area of responsibility

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Controllers must include at least 3 of the following:	stand-alone Bluetooth wifi remote radio controllers multi-site central controllers.
Sensors must include at least 4 of the following:	water meters soil moisture and temperature sensors air temperature sensors weather stations pump pressure sensors rainfall sensors.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
AHCIRG328 Operate irrigation controller and sensor technology	AHCIRG325 Operate irrigation technology	Title updated Performance criteria clarified Foundation skills added Range of conditions added Assessment requirements updated	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCIRG328 Operate irrigation controller and sensor technology

Modification History

Release	Comments
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 4.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated irrigation controller and sensor technology on at least two occasions, and has:

applied workplace health and safety requirements

selected tools and equipment appropriate to the scope of works

maintained and checked irrigation controller and sensor equipment for accuracy

operated irrigation controllers and sensors

checked the accuracy of controller and sensor equipment, and adjusted

recorded the results of sampling and testing

recorded observations and data.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace requirements applicable to health and safety in the workplace for operating irrigation controller and sensor technology, including working with extra low voltage wiring according to Australian Standards

basic electrical testing procedures and safety practices

irrigation controller and sensor operating and testing procedures

environmental procedures for use, storage and recycling of electronic equipment and batteries

data recording procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace setting or an environment that accurately represents workplace conditions

resources, equipment and materials:

irrigation controller and sensor installation and operating equipment

irrigation controllers and sensors

personal protective equipment applicable to installing and operating irrigation controller and sensor technology

specifications:

work instructions and workplace procedures applicable to operating irrigation controller and sensor technology

workplace requirements applicable to health and safety in the workplace for operating irrigation controller and sensor technology

Australian Standards applicable to working with extra low voltage wiring

irrigation controller and sensor operating and testing procedures

data recording procedures

environmental procedures for use, storage and recycling of electronic equipment and batteries

relationships:

supervisor

timeframes:

according to job requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AHCIRG344 Implement an irrigation schedule

Modification History

Release	Comments
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 4.0.

Application

This unit of competency describes the skills and knowledge required to interpret an irrigation schedule, determine irrigation shifts, implement and monitor an irrigation schedule, and record irrigation information and activities.

The unit applies to individuals who implement an irrigation schedule under broad direction and take responsibility for their own work.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Irrigation (IRG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Interpret the irrigation schedule	1.1 Confirm activity to be undertaken, including identifying potential hazards and risks and implementing safe working practices to manage risks 1.2 Select required tools and equipment and check for safe operation 1.3 Select, fit and use personal protective equipment applicable to the task 1.4 Access information on plant growing requirements 1.5 Interpret growing season moisture requirements 1.6 Read the predicted seasonal moisture deficit and watering requirements and check with management 1.7 Record parameters for the irrigation system
2. Determine irrigation shifts	2.1 Subdivide irrigated area into units capable of individual irrigation and note area and irrigation equipment characteristics for each 2.2 Define soil irrigation capability for each unit 2.3 Define crop and plant water requirement for each unit 2.4 Combine units requiring similar irrigation into irrigation shifts 2.5 Ensure irrigation shifts do not exceed water delivery capacity of the property irrigation infrastructure 2.6 Determine the water volume required to meet irrigation needs over specified period
3. Implement irrigation schedule	3.1 Coordinate resources and brief personnel to deliver requirements 3.2 Implement watering program
4. Monitor irrigation	4.1 Inspect plants and crops for growth rate and signs of stress 4.2 Record frequency of irrigation 4.3 Measure and record water usage and confirm water allocation is not exceeded for a given period 4.4 Calculate the difference between estimated and actual water use 4.5 Measure water quality 4.6 Assess plant and crop growth and water use efficiency 4.7 Measure soil for readily available water (RAW) 4.8 Record climate and weather conditions 4.9 Adjust watering program in response to rainfall events and changes to evapotranspiration rates
5. Record irrigation information and activities	5.1 Record plant or crop environment data according to workplace recording procedures 5.2 Record water usage 5.3 Record irrigation shifts 5.4 Record system process data

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret textual information from a range of sources to identify relevant and key information about workplace operations
Oral communication	Initiate discussions with personnel using clear language to communicate irrigation schedule delivery requirements
Navigate the world of work	Recognise and follow workplace requirements, including safety requirements, associated with own role and area of responsibility
Interact with others	Use appropriate language and communication skills to disseminate information about irrigation schedule delivery requirements

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
AHCIRG344 Implement an irrigation schedule	AHCIRG327 Implement an irrigation schedule	Performance criteria clarified Foundation skills added Assessment requirements updated	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCIRG344 Implement an irrigation schedule

Modification History

Release	Comments
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 4.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit. There must be evidence that the individual has implemented an irrigation schedule on at least one occasion and has:

applied workplace health and safety requirements

selected tools and equipment appropriate to the scope of works

accessed and interpreted the information in an irrigation schedule

compared plant health and growth to benchmark requirements

consulted with appropriate senior personnel or consultants

instructed irrigation system operators

implemented the irrigation schedule including consideration of:

application rates

interaction between different irrigation employees or shifts

maintenance programs and supplies

materials, chemicals, services

resources, including operators with appropriate skills

timing and length

liaised with other work areas

identified irrigation requirements throughout the growing season by monitoring:

climatic conditions

crop stage and requirements if applicable

effective root depth

frost risk

plant varietal characteristics and requirements

signs of plant nutrient deficiencies

soil moisture levels

soil type and depth

symptoms of water stress

water quality

water table level

monitored irrigation activities, including:

environmental impact of irrigation activities

identified emitter output consistency

identified soil moisture content and depth to which water will reach

reported and recorded problems and corrective action taken

taken corrective action in response to out-of-specification results or non- compliance

applied sampling techniques

conducted soil moisture tests

identified, rectified and reported environmental non-compliance.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace requirements applicable to health and safety in the workplace for implementing an irrigation schedule

resource requirements and availability

irrigation strategies

principles of soil moisture monitoring, including:

volumetric soil moisture content

percentage compared to soil moisture tension

consultation requirements and procedures

effect of irrigation techniques on plant growth

visual symptoms of plant nutrient deficiencies, water stress and frost

recording requirements and procedures

sampling techniques and procedures

testing techniques and procedures

interpretation of routine soil moisture tests

environmental impacts, hazards and controls for irrigation

water budgeting tools.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace setting or an environment that accurately represents workplace conditions

resources, equipment and materials:

irrigation equipment operation and maintenance manual

irrigation equipment

soil and water sampling equipment

personal protective equipment applicable to implementing an irrigation schedule

specifications:

work instructions and workplace procedures applicable to implementing an irrigation schedule

irrigation technology tools and equipment and procedures

workplace requirements applicable to health and safety in the workplace and implementing and irrigation schedule

soil and water testing equipment and procedures

recording procedures

relationships:

personnel

timeframes:

according to job requirements.

Assessors of this unit must satisfy the requirements of assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AHCIRG345 Install pressurised irrigation systems

Modification History

Release	Comments
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 4.0.

Application

This unit of competency describes the skills and knowledge required to organise resources, set out and prepare an irrigation installation site and install, commission and complete pressurised irrigation system installation.

The unit applies to individuals who install pressurised irrigation systems under broad direction and take responsibility for their own work.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Irrigation (IRG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Organise resources for installation work	1.1 Confirm activity to be undertaken, including identifying potential hazards and risks and implementing safe working practices to manage risks 1.2 Select required materials, tools, equipment and machinery and check for safe operation 1.3 Check that parts and equipment match system drawings and specifications 1.4 Select, fit, use and maintain safety and personal protective equipment applicable to the task 1.5 Carry out pre-operational checks on tools, equipment and machinery 1.6 Identify environmental considerations of irrigation installation activities 1.7 Check water supply to ensure that it is compatible with system specifications
2. Set out and prepare site	2.1 Measure and mark out irrigation lines 2.2 Confirm trenches are at the specified depth without damage to services, facilities, features and established plants 2.3 Observe regulations relevant to the situation 2.4 Use work practices that reflect sustainable horticulture principles and environmental requirements
3. Install irrigation components	3.1 Interpret the irrigation system plan and, where applicable, supervise contractors and monitor work to ensure it conforms to the plan 3.2 Assemble and connect components and complete and test joints 3.3 Fit and adjust fittings and valves and secure all joints 3.4 Maintain a clean and safe work area while installation work is carried out
4. Commission irrigation system	4.1 Calibrate testing and monitoring equipment 4.2 Confirm start-up sequence according to operations manual 4.3 Flush system as required 4.4 Identify operating faults and take corrective where required 4.5 Record work outcomes and report to supervisor
5. Complete installation work	5.1 Finish off earthworks to specifications 5.2 Confirm system configuration and capacity matches installation plan 5.3 Restore site and clear materials and equipment from the site on completion of maintenance works 5.4 Clean and store tools and equipment according workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret textual information from a range of sources to identify relevant and key information about workplace operations
Writing	Use the correct terminology to document irrigation installation activities
Oral communication	Use clear language to report irrigation installation activities
Numeracy skills	Confirm part numbers
Navigate the world of work	Recognise and follow workplace requirements, including safety and environmental requirements, associated with own role and area of responsibility

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
AHCIRG345 Install pressurised irrigation systems	AHCIRG331 Install pressurised irrigation systems	Performance criteria clarified Foundation skills added Assessment requirements updated	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCIRG345 Install pressurised irrigation systems

Modification History

Release	Comments
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 4.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit. There must be evidence that the individual has installed pressurised irrigation systems on at least one occasion and has:

applied workplace health and safety requirements

selected materials, tools, equipment and machinery appropriate to the scope of works

organised resources for installation work

set out and prepared the site

completed installation work

calibrated testing and monitoring equipment

commissioned irrigation system.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace requirements applicable to health and safety in the workplace for installing pressurised irrigation systems

water quality and water filtration techniques

the behaviour of water on varying terrain and soil types

soil characteristics

soil water retention testing techniques

calculations for installing pressurised irrigation systems

characteristics and operation of joints, valves and sprinkler components

components of a pressurised irrigation system

methods and techniques of installing pressurised irrigation

operation of pumps and water flow rates.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace setting or an environment that accurately represents workplace conditions

resources, equipment and materials:

pressurised irrigation system operation and maintenance manual

pressurised irrigation system installation equipment

personal protective equipment applicable to installing pressurised irrigation systems

specifications:

work instructions and workplace procedures applicable to installing pressurised irrigation systems workplace requirements applicable to health and safety in the workplace and installing pressurised irrigation systems

pressurised irrigation system installation tools and equipment and procedures

recording procedures

relationships:

supervisor

timeframes:

according to job requirements.

Assessors of this unit must satisfy the requirements of assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AHCIRG347 Maintain pressurised irrigation systems

Modification History

Release	Comments
Release 1	This version released with AHC Agriculture, Horticulture, Conservation and Land Management Training Package Version 4.0.

Application

This unit of competency describes the skills and knowledge required to interpret a maintenance program, inspect and maintain pressurised irrigation systems, and record and report maintenance activities.

The unit applies to individuals who maintain pressurised irrigation systems under broad direction and take responsibility for their own.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Irrigation (IRG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Interpret a pressurised irrigation maintenance program	1.1 Determine the scope of maintenance 1.2 Determine the frequency of maintenance works 1.3 Establish irrigation maintenance standards 1.4 Plan and prepare maintenance works 1.5 Identify potential hazards and risks and implement safe working practices to manage risks 1.6 Minimise environmental impacts of irrigation maintenance activities 1.7 Select, fit and use personal protective equipment applicable to the task
2. Inspect an irrigation system	2.1 Create an inspection checklist and inspect the system regularly 2.2 Identify remedial action required and undertake repairs to restore system to full effectiveness 2.3 Undertake servicing of irrigation mechanical equipment according to operation and maintenance manual 2.4 Assess the results of maintenance works and record to ensure repairs or maintenance standards have been achieved
3. Carry out periodic system maintenance	3.1 Record damage and blockages with contaminants by damage type, location and the section of the system affected 3.2 Record and report damaged or faulty components and computer control systems and take action to effect repairs 3.3 Implement end of season maintenance procedures 3.4 Implement routine and preventative maintenance procedures
4. Complete and record maintenance activities	4.1 Restore site and clear materials and equipment from the site on completion of maintenance works 4.2 Complete maintenance and servicing records according to workplace recording procedures 4.3 Record parts removed or replaced 4.4 Record and report faults and breakages

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret textual information from a range of sources to identify relevant and key information about workplace operations
Writing	Use correct terminology to document irrigation service and maintenance activities
Oral communication	Use clear language to report irrigation service and maintenance activities
Numeracy skills	Identify and record part numbers
Navigate the world of work	Recognise and follow workplace requirements, including safety requirements, associated with own role and area of responsibility

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
AHCIRG347 Maintain pressurised irrigation systems	AHCIRG333 Maintain pressurised irrigation systems	Performance criteria clarified Foundation skills added Assessment requirements updated	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCIRG347 Maintain pressurised irrigation systems

Modification History

Release	Comments
Release 1	This version released with AHC Agriculture, Horticulture, Conservation and Land Management Training Package Version 4.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit. There must be evidence that the individual has maintained a pressurised irrigation system on at least two occasions and has:

interpreted and applied maintenance procedures

applied workplace health and safety requirements

identified adverse environmental impacts of irrigation activities and taken appropriate remedial action

checked connections and controllers

checked sprinkler/emitter output and function

ensured proper operation of automatic flush valves

removed, serviced and replaced valves and filters

confirmed operational pressures

tested irrigation equipment.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace requirements applicable to health and safety in the workplace for maintaining pressurised irrigation systems

pressurised irrigation equipment operation and maintenance manual

characteristics, operation and common operation and maintenance problems of pressurised irrigation system components, including:

pipes,

joints,

valves,

emitters, and

pumps.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace setting or an environment that accurately represents workplace conditions

resources, equipment and materials:

pressurised irrigation system operation and maintenance manual

personal protective equipment applicable to maintaining pressurised irrigation systems

specifications:

work instructions and workplace procedures applicable to maintaining pressurised irrigation systems

pressurised irrigation system tools, equipment and procedures

workplace requirements applicable to health and safety in the workplace and maintaining pressurised irrigation systems

recording procedures

relationships:

supervisor

timeframes:

according to job requirements.

Assessors of this unit must satisfy the requirements of assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AHCMOM202 Operate tractors

Modification History

Release	Comments
Release 3	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 3.0.
Release 2	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 2.0.
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to prepare for, operate and complete tractor operations under general supervision in the agriculture, horticulture and land management sectors.

Working with tractors is an inherently dangerous activity. Individuals who work at this level must be thoroughly instructed in all health and safety in the workplace aspects of operating tractors. The tractor must also comply with relevant Australian standards for tractors.

The unit applies to individuals who operate tractors to undertake routine work under general supervision with limited autonomy and accountability.

Vehicle must be operated according to relevant state/territory licensing authority vehicle licence requirements and regulations.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Machinery operation and maintenance (MOM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare tractor for operation	1.1 Confirm with supervisor activity to be undertaken, including identifying potential hazards and risks and implementing safe working practices to manage risks 1.2 Source and interpret machinery operation and maintenance manual and manufacturer instructions for tractor operation 1.3 Select and maintain personal protective equipment and safety equipment according to workplace safety requirements 1.4 Fit and use personal protective equipment according to job requirements and task to be undertaken 1.5 Select and attach equipment as directed by supervisor 1.6 Conduct tractor routine pre-operational checks according to operation and maintenance manual and report faults or malfunctions to supervisor
2. Operate tractor	2.1 Carry out pre-start and start up procedures required for tractor operation 2.2 Drive and operate tractor in a smooth and controlled manner 2.3 Apply workplace environmental and biosecurity procedures associated with tractor operation and minimise impact 2.4 Continually monitor hazards and risks, and ensure safety of self, other personnel, plant and equipment 2.5 Complete work according to agreed plan as directed by supervisor 2.6 Report abnormal monitoring system indicators and alarms to supervisor
3. Complete tractor operation	3.1 Park tractor and conduct shut down procedures 3.2 Perform routine operational servicing according to the operation and maintenance manual 3.3 Report malfunctions, faults, irregular performance or damage to supervisor 3.4 Clean, decontaminate, secure and store tractor and attached equipment 3.5 Remove and store keys in the required location 3.6 Maintain tractor and equipment use records in required format

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret textual information from a range of sources to identify relevant and key information about workplace operations
Writing	Document tractor and equipment use
Oral communication	Use clear language to report malfunctions, faults, irregular performance or damage Participate in verbal exchanges to respond to questions and clarify instructions
Numeracy	Calculate quantities of vehicle fluids including fuel Identify correct tyre pressure or track tension
Navigate the world of work	Recognise and follow workplace requirements, including safety requirements, associated with own role and area of responsibility

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Pre-operational checks must include:	maintenance interval schedule daily check machine damage and serviceability guards are in place and undamaged checking for missing parts fluid leaks and levels fuel level brakes and clutch operation condition of tyres or tracks machine controls.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
AHCMOM202 Operate tractors Release 3	AHCMOM202 Operate tractors Release 2	Minor changes to performance criteria, foundation skills and range of conditions	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCMOM202 Operate tractors

Modification History

Release	Comments
Release 3	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 3.0.
Release 2	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 2.0.
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit. There must be evidence that the individual has prepared for, safely operated and completed tractor operations under general supervision at least once and has:

identified and reported hazards and implemented safe operating procedures

carried out tractor pre-operational checks and reported faults to supervisor

driven and operated a tractor safely, in a smooth and controlled manner

operated tractors in even and uneven terrain conditions

carried out tractor shut down procedures

maintained tractor use records and reported faults or malfunctions

minimised environmental impacts associated with tractor operation

followed workplace health and safety procedures for safe tractor operation

followed industry and workplace biosecurity procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

tractor components, controls and features and operational functions

tractor operation and maintenance manuals

tractor steering systems and features

features, operational functions and procedures for attached equipment

load limits and the principles of weight distribution with regard to load shifting and tractor movement

distinguishing characteristics of individual tractors including rated performance capacities

effects of various surface and difficult terrain conditions on tractor operation

duty of care to self, others and the environment

relevant legislation with regard to tractor operation and licensing requirements

environmental impacts relevant to operation of vehicles

health and safety in the workplace requirements to operate a tractor safely

industry and workplace biosecurity procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace setting or an environment that accurately represents workplace conditions

individual must not be under the influence of alcohol or drugs

individual must not be taking any medication (prescribed or otherwise) that may impair judgement

individual must not be in a fatigued state when operating the machinery

resources, equipment and materials:

tractors

safety equipment and personal protective equipment applicable to the task being undertaken

specifications:

tractor operation and maintenance manual

industry and workplace biosecurity procedures applicable to tractor operation

legislation relevant to tractor operation and licensing requirements

timeframes:

according to the job requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AHCMOM213 Operate and maintain chainsaws

Modification History

Release	Comments
Release 2	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 3.0.
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to safely operate a hand-held chainsaw and maintain it in working condition.

This unit applies to cross-cutting fallen timber using safe cutting techniques.

The unit applies to individuals who apply low risk work procedures and comply with worksite health and safety requirements when operating hand-held chainsaws to carry out routine work.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Machinery operation and maintenance (MOM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Assist in preparation of work-site	1.1 Identify location of worksite and fallen timber from scope of works and confirm with supervisor 1.2 Identify site hazards, assess risks and report to supervisor 1.3 Confirm first aid and emergency personnel, equipment and procedures 1.4 Document and implement site health and safety in the workplace, environmental and traffic control measures according to workplace procedures
2. Recognise and apply workplace safety procedures	2.1 Identify hazards and risks relevant to the maintenance and operation of chainsaws and implement safe working practices to manage risks 2.2 Select, fit and use personal protective equipment according to workplace safety procedures 2.3 Confirm with supervisor relevant licensing and legislative requirements with regard to the operation of chainsaws 2.4 Transport chainsaw safely according to operation and maintenance manual
3. Check and prepare chainsaw for use	3.1 Select tools and materials required for maintenance 3.2 Conduct routine checks and maintenance prior to operation, according to chainsaw operation and maintenance manual 3.3 Calculate required fuel oil ratios prior to mixing 3.4 Mix fuel and fuel chainsaw according to operation and maintenance manual 3.5 Identify, tag, record and report chainsaw faults or malfunctions to supervisor
4. Operate chainsaw	4.1 Communicate with work team during operations using voice, hand or whistle signals 4.2 Place supports to ensure a stable base for cutting 4.3 Identify materials to be cut and position them for operation 4.4 Visually assess material to be cut for defects and embedded hazards 4.5 Determine cutting methods appropriate to material type and implement risk controls 4.6 Select and use tools associated with chainsaw use 4.7 Operate chainsaw to cross-cut timber using documented low risk work methods 4.8 Identify and report work-site communication issues to supervisor 4.9 Identify and report environmental impacts of chainsaw operation to supervisor
5. Complete and check chainsaw operation	5.1 Record and report chainsaw damage, malfunction and irregular performance according to workplace procedures 5.2 Clean and store chainsaw according to workplace procedures and operation and maintenance manual 5.3 Dispose of debris from operation in accordance with environmental requirements 5.4 Maintain workplace documentation according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret textual information from a range of sources to identify relevant and key information about workplace operations
Writing	Document site health and safety in the workplace, environmental and traffic control measures
Oral communication	Use clear language to report hazards and risks and to confirm work site, first aid and emergency personnel, equipment and procedures Participate in verbal exchanges to respond to questions and clarify information
Numeracy	Calculate fuel oil ratios and fuel quantities
Navigate the world of work	Recognise and follow workplace requirements, including safety requirements, associated with own role and area of responsibility
Interact with others	Use verbal and non-verbal communications with work team during operations using voice, hand and whistle signals

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Personal protective equipment must include:	safety helmet mesh visor gloves hearing protection safety glasses or goggles safety boots.
Routine checks and maintenance must include at least two of the following:	checking and adjusting bar cleaning air filter cleaning and/or replacing spark plug sharpening chain.
Supports must include at least one of the following:	fallen timber saw horse trestle v-shaped supports.
Cutting methods must include:	pulling chains cuts (bottom of bar) pushing chainsaw cuts (top of bar) bore / plunge cuts (tip of bar).
Tools must include:	bars chains files plug spanner.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
AHCMOM213 Operate and maintain chainsaws Release 2	AHCMOM213 Operate and maintain chainsaws Release 1	Minor changes to performance criteria and range of conditions	Equivalent unit

Links

Companion Volumes, including Implementation Guides are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCMOM213 Operate and maintain chainsaws

Modification History

Release	Comments
Release 2	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 3.0.
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit. There must be evidence that the individual has safely operated a hand-held chainsaw at least once, maintained it in working condition and demonstrated the following:

determined site location for work and work details and clarified with supervisor

identified site hazards, assessed risks and reported to supervisor

confirmed work zone with work crew and monitored site

confirmed first aid and emergency personnel, equipment and procedures

applied hazard and risk assessment and implemented controls for chainsaw use

performed routine checks and maintenance for chainsaw usage according to operation and maintenance manual

identified, tagged and reported chainsaw faults and malfunctions

recorded and implemented site health and safety in the workplace, environmental and traffic control measures

used personal protective equipment that complies with Australian Standards

safely cross-cut fallen timber using compression and tension cuts with a hand held chainsaw

used appropriate tools and materials to maintain chainsaw

applied environmentally responsible workplace practices

applied low risk work practices including stopping, disengaging quickly and dealing with foreign matter

cleaned and stored chainsaw

followed workplace procedures relevant to safely operating a chainsaw.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the principles and practice for operating chainsaws

chainsaw routine checks and maintenance according to operation and maintenance manual, including:

checking and adjusting bar

cleaning air filter

cleaning and replacing spark plug

sharpening chain

workplace safe operating procedures

hazards and risks when operating a chainsaw

relevant Australian Standards concerning chainsaw operation including use of personal protective equipment

components of chainsaws and their respective functions

common defects in woody materials

cutting methods and techniques, patterns and sequence of cuts

health and safety in the workplace requirements for the operation of a chainsaw including caution and hazard signs and symbols

environmental impacts associated with operating chainsaws.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace setting or an environment that accurately represents workplace conditions

personal protective equipment must be worn whilst operating chainsaw

individual must not be under the influence of alcohol or drugs

individual must not be taking any medication (prescribed or otherwise) that may impair judgement

resources, equipment and materials:

chainsaws

chainsaw tools

wood

safety equipment and personal protective equipment applicable to the task being undertaken

specifications:

chainsaw manufacturer specifications and operator manuals

timeframes:

according to the job requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AHCOCM302 Work with an Aboriginal and/or Torres Strait Islander Community or organisation

Modification History

Release	Comments
Release 1	This version released with Agriculture, Horticulture and Conservation and Land Management Training Package Version 9.0.

Application

This unit of competency describes the skills and knowledge required to work effectively with an Aboriginal and/or Torres Strait Islander Community or organisation while demonstrating an awareness of Aboriginal and/or Torres Strait Islander identity, history and spirituality.

All work is performed in consultation with local Aboriginal and/or Torres Strait Islander People and according to local Community guidelines and cultural protocols.

No licensing, legislative or certification requirements apply to this unit at the time of publication

Pre-requisite Unit

AHCOCM303 Follow Aboriginal and/or Torres Strait Islander cultural protocols

Unit Sector

On Country Management (OCM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Define Australian history from an Aboriginal and/or Torres Strait Islander cultural and Community perspective	1.1 Determine major characteristics of the social structures of a specific Aboriginal and/or Torres Strait Islander Community and record 1.2 Identify and record impacts on Aboriginal and/or Torres Strait Islander social structures following British colonisation 1.3 Record examples of resistance to British colonisation 1.4 Document positive and negative effects of British colonisation 1.5 Examine various approaches that can be undertaken to identify Cultural Authorities for specific Country and Communities 1.6 Research and document contemporary Aboriginal and/or Torres Strait Islander social, economic and political trends in the context of Community life
2. Outline strategies for working with Aboriginal and/or Torres Strait Islander organisations and peoples	2.1 Acknowledge and consider diversity when working within Aboriginal and/or Torres Strait Islander Communities and organisations 2.2 Identify and document Aboriginal and/or Torres Strait Islander methods of communication and working 2.3 Research and document cultural protocols in the local Community 2.4 Recommend strategies with supervisor following consultation and research outcomes
3. Operate effectively in a job role working with an Aboriginal and/or Torres Strait Islander Community or organisation	3.1 Apply Aboriginal and/or Torres Strait Islander cultural protocols according to Community and organisational guidelines and procedures 3.2 Build and maintain genuine relationships within the Aboriginal and/or Torres Strait Islander Community and organisation 3.3 Reciprocate mutual respect through effective engagement and shared outcomes with the Community and organisation over time 3.4 Obtain and document feedback on personal work performance from supervisor

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret and extract information from a range of sources
Oral communication	Use culturally appropriate verbal and non-verbal communication

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
AHCOCM302 Work with an Aboriginal and/or Torres Strait Islander Community or organisation	AHCILM305 Work with an Aboriginal Community or organisation	Title updated Application updated Elements and Performance Criteria revised for clarity Foundation Skills added Performance Evidence, Knowledge Evidence and Assessment Conditions updated	Not equivalent

Links

https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72 - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCOCM302 Work with an Aboriginal and/or Torres Strait Islander Community or organisation

Modification History

Release	Comments
Release 1	This version released with Agriculture, Horticulture and Conservation and Land Management Training Package Version 9.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual, in working in an Aboriginal and/or Torres Strait Islander Community or organisation, has:

researched and documented Aboriginal and/or Torres Strait Islander history since British colonisation and its effect on a Community

reflected on own assumptions and bias

sought feedback on own performance

used interpersonal skills to demonstrate empathy and respect in working within Aboriginal and/or Torres Strait Islander Communities and organisations

communicated with Aboriginal and/or Torres Strait Islander people with an awareness of local cultural protocols

built effective and productive working relationships with Aboriginal and/or Torres Strait Islander people and Communities.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

Aboriginal and/or Torres Strait Islander history, cultural values, and interpersonal and Community protocols

stereotypes, conscious and unconscious bias in the workplace

social structures of the Aboriginal and/or Torres Strait Islander Community

Aboriginal and/or Torres Strait Islander cultural customs and heritage of local Communities

key aspects of Aboriginal and/or Torres Strait Islander history and impact of British colonisation on Community and individuals

feedback on personal performance including:

interpersonal ways of communicating, including sharing of information

adherence to Aboriginal and/or Torres Strait Islander cultural protocols.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

skills must be demonstrated on Country and/or within an Aboriginal and/or Torres Strait Islander Community or an environment that accurately represents workplace conditions

specifications:

legislation/codes of practice relevant to working in and Aboriginal and/or Torres Strait Islander Community or organisation

organisation's policies and procedures relevant to working in and Aboriginal and/or Torres Strait Islander Community or organisation

relationships:

local Community Elders and/or Custodians.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards. In addition, the following specific assessor requirements apply to this unit:

Assessment must be undertaken by a workplace assessor who has expertise in this unit of competency and who is:

an Aboriginal and/or Torres Strait Islander Elder and/or Custodian

or:

accompanied by, and/or in communication with, an Aboriginal and/or Torres Strait Islander person who is a recognised member of the community with experience and knowledge of local cultural protocols.

Links

https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72 - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AHCOCM303 Follow Aboriginal and/or Torres Strait Islander cultural protocols

Modification History

Release	Comments
Release 1	This version released with Agriculture, Horticulture and Conservation and Land Management Training Package Version 9.0.

Application

This unit of competency describes the skills and knowledge required to apply Aboriginal and/or Torres Strait Islander cultural protocols, including the need to identify the appropriate persons when approaching a Community and the cultural and social protocols associated with that task. Cultural landscapes and on Country refer to the land, waterways and the sea.

This unit applies to individuals working with local Aboriginal and/or Torres Strait Islander Community groups ensuring cultural safety is acknowledged through shared respect, meaning and knowledge. An explanation of the differences between lore and law and why both are important is available in the Implementation Guide.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

On Country Management (OCM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1.Identify Aboriginal and/or Torres Strait Islander beliefs and cultural protocols of specific Country	1.1 Identify and document the importance of Aboriginal and/or Torres Strait Islander beliefs and the relationship of these beliefs with cultural landscapes 1.2 Recognise the richness and diversity of relationships within the local Aboriginal and/or Torres Strait Islander Community 1.3 Recognise local language groups and kinship networks within specific Country 1.4 Acknowledge the rights of individuals within Communities and on Country to hold specific knowledge and Ceremony and responsibility for cultural sites and the cultural rules 1.5 Acknowledge the rights of individuals within Communities and on Country to hold the responsibility associated with sharing cultural knowledge
2. Identify Aboriginal and/or Torres Strait Islander Cultural Authorities for specific Country in culturally appropriate ways	2.1 Apply various approaches and resources to identify Cultural Authorities for specific Country 2.2 Identify and consult with appropriate Cultural Authorities and people within Communities 2.3 Acknowledge the cultural significance of Aboriginal and/or Torres Strait Islander objects and places 2.4 Respect and implement the provision of advice by Cultural Authorities 2.5 Support cultural Knowledge Holders in the decision-making process to determine the cultural significance of objects and places 2.6 Acknowledge and respect traditional knowledge and practices in managing Country and environment
3. Apply Aboriginal and/or Torres Strait Islander cultural protocols	3.1 Identify and record key cultural protocols required for Aboriginal and/or Torres Strait Islander Community consultation 3.2 Acknowledge determination of Aboriginal and/or Torres Strait Islander Peoples as the primary source of cultural information 3.3 Select participants for and methods of consultation according to decisions made by Aboriginal and/or Torres Strait Islander Cultural Authorities 3.4 Use communication approaches that prioritise Aboriginal and/or Torres Strait Islander cultural protocols 3.5 Undertake participation in local Community consultation following appropriate cultural protocols
4. Recognise and administer Aboriginal and/or Torres Strait Islander ownership and intellectual property rights	4.1 Investigate ownership rights and intellectual property rights of Aboriginal and/or Torres Strait Islander cultural information and material 4.2 Seek permissions and comply with decisions from Cultural Authorities, relevant individuals and organisations 4.3 Recognise rights to control cultural heritage by Aboriginal and/or Torres Strait Islander Peoples 4.4 Apply access restrictions to cultural knowledge, information and material 4.5 Apply confidentiality measures for recording cultural information 4.6 Identify and report any infringement of copyright and Indigenous Cultural and Intellectual Property (ICIP)
5. Access, transfer and use cultural information and material	5.1 Seek permissions from Cultural Authorities, relevant local Aboriginal and/or Torres Strait Islander Peoples and organisations 5.2 Comply with cultural restrictions, copyright, and licensing issues on Aboriginal and/or Torres Strait Islander cultural information and material 5.3 Follow Aboriginal and/or Torres Strait Islander cultural requirements regarding the display, access and handling of Aboriginal and/or Torres Strait Islander cultural information and material 5.4 Implement a process of consent for the access, transfer and use of cultural information and materials following local Community cultural protocols and key principles of ICIP
6. Use appropriate personal and social protocols	6.1 Use local cultural protocols for addressing and greeting Aboriginal and/or Torres Strait Islander Peoples 6.2 Apply local Community cultural protocols to guide personal presentation and conduct 6.3 Use personal communication styles that reflect the cultural practice and social cues of the local Community 6.4 Maintain a flexible attitude to address cultural diversity and cross-cultural differences

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret and extract information from a range of sources
Oral communication	Use culturally appropriate verbal and non-verbal communication

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
AHCOCM303 Follow Aboriginal and/or Torres Strait Islander cultural protocols	AHCILM306 Follow Aboriginal cultural protocols	Title updated Application updated Elements and Performance Criteria revised for clarity Foundation Skills added Performance Evidence, Knowledge Evidence and Assessment Conditions updated	Not equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCOCM303 Follow Aboriginal and/or Torres Strait Islander cultural protocols

Modification History

Release	Comments
Release 1	This version released with Agriculture, Horticulture and Conservation and Land Management Training Package Version 9.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has followed Aboriginal and/or Torres Strait Islander cultural protocols when approaching a Community associated with a task, and has:

identified and consulted with appropriate Cultural Authorities for a local Aboriginal and/or Torres Strait Islander Community, place or site

sought permission to share cultural information, material and cultural expression

identified groups to be consulted in relation to Owners or Custodians of cultural and Community knowledge, information and/or material

followed protocols for consultation, research and recording information about local Communities

applied key requirements of Indigenous Cultural and Intellectual Property (ICIP)

involved local Aboriginal and/or Torres Strait Islander Communities in decision-making processes

used appropriate communication for discussion and meaning during consultation

demonstrated respect and cultural sensitivity towards Aboriginal and/or Torres Strait Islander Peoples' beliefs, customs, values, lore/law, ceremonies and histories.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

diversity within Aboriginal and/or Torres Strait Islander Communities

relationships, including immediate family, blood relatives and relatives through marriage, Community members

cultural rights and responsibilities when seeking and using Aboriginal and/or Torres Strait Islander Community knowledge, information and material

key principles of ICIP

free, prior, and informed consent in decision-making processes

Aboriginal and/or Torres Strait Islander Peoples' and local Community cultural values and protocols

authentic and authoritative sources for Aboriginal and/or Torres Strait Islander Peoples' local cultural information, and material

authentic and authoritative sources for Aboriginal and/or Torres Strait Islander Peoples' local history

appropriate verbal and non-verbal communication methods, including:

questioning

eye contact

silence where appropriate

rights and responsibilities associated with cultural knowledge, story, song, site and Ceremony

cultural protocols and their alignment to workplace practices, personal presentation and conduct.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

skills must be demonstrated on Country and/or within an Aboriginal and/or Torres Strait Islander Community or an environment that accurately represents workplace conditions

specifications:

legislation/codes of practice relevant to following Aboriginal and/or Torres Strait Islander cultural protocols

relationships:

local Community Elders and/or Custodians.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards. In addition, the following specific assessor requirements apply to this unit:

Assessment must be undertaken by a workplace assessor who has expertise in this unit of competency and who is:

an Aboriginal and/or Torres Strait Islander Elder and/or Custodian

or:

accompanied by, and/or in communication with, an Aboriginal and/or Torres Strait Islander person who is a recognised member of the community with experience and knowledge of local cultural protocols.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AHCPHT201 Plant horticultural crops

Modification History

Release	TP Version	Comment
1	AHCv1.0	Initial release

Application

This unit of competency describes the skills and knowledge required to plant horticultural crops in the annual, vegetable and flower growing industries.

It applies to individuals who work under general supervision and exercise limited autonomy with some accountability for their own work. They undertake defined activities and work in a structured context.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil.

Unit Sector

Production horticulture (PHT)

Elements and Performance Criteria

Element	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for crop planting operations	1.1 Follow instructions about planting the crop 1.2 Prepare machinery, equipment and tools for crop planting 1.3 Recognise workplace hazards and report safety concerns 1.4 Use and maintained personal protective equipment (PPE)
2. Prepare the site and plant material for planting	2.1 Prepare soil or growing media 2.2 Implement crop protection 2.3 Apply pre-planting treatments 2.4 Store planting material where required 2.5 Operate machinery, equipment and tools for soil preparation
3. Carry out planting operations	3.1 Select planting material 3.2 Store, handle and transport planting materials to the site 3.3 Carry out planting 3.4 Water plants in and apply post-planting treatments

Foundation Skills

Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.

Range of Conditions

Unit Mapping Information

This unit is equivalent to AHCPHT201A Plant horticultural crops.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCPHT201 Plant horticultural crops

Modification History

Release	TP Version	Comment
1	AHCv1.0	Initial release

Performance Evidence

The candidate must be assessed on their ability to integrate and apply the performance requirements of this unit in a workplace setting. Performance must be demonstrated consistently over time and in a suitable range of contexts.

The candidate must provide evidence that they can:

apply agricultural chemicals under supervision

apply enterprise quality standards

estimate spacing and planting patterns

follow safety procedures

identify workplace hazards

measure quantities of plant materials and treatments

operate machinery to manufacturers specifications and low risk operating procedures

select planting material

use and maintain planting equipment

Knowledge Evidence

The candidate must demonstrate knowledge of:

principles and practices for planting horticultural crops

basic plant physiology

basic preparation of soil and growing media

environmental impacts and risks of planting horticultural crops

growing requirements of plants

importance of correct timing and procedures for crop planting

importance of field hygiene and quality control in regard to crop planting

nutritional, water and other requirements of the crop

principles of pest, weed and disease control

pre-planting soil and plant treatments and their importance

soil structure and health

Assessment Conditions

Assessors must satisfy current standards for RTOs.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AHCSOL203 Assist with soil or growing media sampling and testing

Modification History

Release	Comments
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to assist with the sampling and testing of soil or growing media, including collecting soil or media samples, performing basic tests on soil or media samples, and completing sampling and testing activities.

The unit applies to individuals who assist with soil or growing media sampling and testing under general supervision with limited autonomy or accountability.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Soils and Media (SOL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Collect soil or media samples for testing	1.1 Confirm with supervisor soil or growing media to be sampled 1.2 Select soil or growing media sampling tools and materials 1.3 Follow environmental and biosecurity procedures when sampling and testing soil and growing media, to minimise impact 1.4 Select, fit and use personal protective equipment applicable to the task 1.5 Take samples as instructed 1.6 Assist with labelling and recording samples as required
2. Perform basic tests on soil or media sample	2.1 Recognise basic features of soil or growing media 2.2 Assist with testing and inspecting physical properties of samples 2.3 Assist with testing chemical properties of samples 2.4 Relate soil or growing media test results to suitability for plant requirements
3. Complete sampling and testing activities	3.1 Remove and dispose of waste material 3.2 Clean and return tools and materials to required location 3.3 Identify and report unserviceable tools and materials according to workplace procedures 3.4 Record soil or growing media test results according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret textual information from a range of sources to identify relevant and key information about soil and growing media sampling and testing
Writing	Use clear language and accurate industry terminology to prepare and record soil and media test results
Oral communication	Use clear language to confirm soil and media to be sampled and to report tool and materials unserviceability

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
AHCSOL203 Assist with soil or growing media sampling and testing	AHCSOL202 Assist with soil or growing media sampling and testing	Minor changes to application Element and performance criteria added Foundation skills added Assessment requirements updated	Not equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCSOL203 Assist with soil or growing media sampling and testing

Modification History

Release	Comments
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has sampled and tested soil or growing media on at least two occasions, and has:

selected and used soil and growing media sampling tools and material

minimised environmental impacts associated with testing soil and media

followed industry and workplace biosecurity procedures

applied workplace health and safety requirements

collected and described soil and media samples

performed basic descriptive tests for soil or media properties

assisted with the use of simple soil testing equipment for testing pH and salinity

removed and disposed of waste material

recorded soil and media test results and reported unserviceable tools and materials.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

environmental impacts associated with testing soil or growing media

industry and workplace biosecurity procedures applicable to soil and growing media testing

workplace requirements applicable to health and safety in the workplace for testing soil or growing media

principles and practices for recognising soils or growing media properties, including:

basic soil or media tests

basic soil or media chemical properties

basic soil or media physical properties

soil or media plant relationship

soil or media sampling techniques.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace setting or an environment that accurately represents workplace conditions

resources, equipment and materials:

soil and growing media sampling and testing tools and materials

personal protective equipment applicable to soil and growing media sampling and testing

specifications:

workplace requirements applicable to health and safety in the workplace, and sampling and testing soil and growing media

industry and workplace biosecurity procedures applicable to sampling and testing soil and growing media

relationships:

supervisor

timeframes:

according to job requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AHCWRK209 Participate in environmentally sustainable work practices

Modification History

Release	TP Version	Comment
1	AHCv1.0	Initial release

Application

This unit of competency describes the skills and knowledge required to follow workplace procedures and instructions and to participate in environmentally sustainable work practices.

This unit applies to individuals who work under general supervision and exercise limited autonomy with some accountability for their own work.

No licensing, legislative or certification requirements apply to this qualification at the time of publication.

Pre-requisite Unit

Nil.

Unit Sector

Work (WRK)

Elements and Performance Criteria

Element	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify current resource use	1.1 Identify workplace environmental and resource efficiency issues 1.2 Identify resources used in own work role 1.3 Document and measure current usage of resources using appropriate techniques 1.4 Record and file documentation measuring current usage, using technology (such as software systems) where applicable 1.5 Identify and report workplace environmental hazards to supervisor
2. Comply with environmental regulations	2.1 Follow workplace procedures to ensure compliance 2.2 Report breaches or potential breaches to appropriate personnel
3. Seek opportunities to improve resource efficiency	3.1 Follow organisational plans to improve environmental practices and resource efficiency 3.2 Work as part of a team, where relevant, to identify possible areas for improvements to work practices in own work area 3.2 Make suggestions for improvements to workplace practices in own work area

Foundation Skills

Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.

Range of Conditions

Unit Mapping Information

This unit is equivalent to AHCWRK209A Participate in environmentally sustainable work practices

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCWRK209 Participate in environmentally sustainable work practices

Modification History

Release	TP Version	Comment
1	AHCv1.0	Initial release

Performance Evidence

The candidate must be assessed on their ability to integrate and apply the performance requirements of this unit in a workplace setting. Performance must be demonstrated consistently over time and in a suitable range of contexts.

The candidate must provide evidence that they can:

identify workplace environmental and resource efficiency issues

identify and measure resources used in own work role

record measurements of current usage and filing documentation using appropriate technology

identify and report workplace environmental hazards to supervisor

follow workplace procedures to ensure compliance

report breaches or potential breaches to supervisor

follow organisational plans to improve environmental practices and resource efficiency

work as part of a team to identify possible areas for improvements

use industry standard terminology

apply work health and safety in the context of own work.

Knowledge Evidence

The candidate must demonstrate knowledge of:

environmental and resource hazards and risks

environmental or sustainability legislation, regulations and codes of practice applicable to own work role

work health and safety issues and requirements applicable to own role

organisational structure, and reporting channels and procedures

relevant environmental and resource efficiency systems and procedures

sustainability in the workplace

terms and conditions of employment including policies and procedures, such as daily tasks, employee and employer rights, equal opportunity.

Assessment Conditions

Assessors must satisfy current standards for RTOs.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AHCWRK309 Apply environmentally sustainable work practices

Modification History

Release	TP Version	Comment
1	AHCv1.0	Initial release

Application

This unit of competency describes the skills and knowledge required to apply environmentally sustainable work practices.

This unit applies to individuals who work under broad direction and take responsibility for their own work including limited responsibility for the work of others.

Work routines meet organisational and compliance requirements for ethical handling and welfare of animals, environmental sustainability, work health and safety, and biosecurity appropriate to the work role.

No licencing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil.

Unit Sector

Work (WRK)

Elements and Performance Criteria

Element	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify current practices in relation to resource usage and sustainability	1.1 Identify current environmental regulations and associated procedures applying to the workplace 1.2 Identify environmental sustainability policy and procedures applicable to the workplace 1.3 Identify resource usage in the workplace using purchasing and other relevant data 1.4 Access information on impact of resource usage on environmental sustainability 1.5 Conduct a safety hazard analysis and risk assessment
2. Contribute to the review of workplace environmental sustainability practices	2.1 Collect information on environmental sustainability and resource efficiency systems relevant to the workplace 2.2 Review current practices and identify potential areas for improvement 2.3 Seek suggestions and ideas from stakeholders to improve the management of the environment and resource efficiency 2.4 Contribute to development of tools or resources to help make improvements in the workplace, using collected information 2.5 Communicate proposed improvements to management
3. Apply improvement strategies	3.1 Use appropriate techniques and tools to assist in achieving efficiencies and environmental targets 3.2 Apply life cycle management principles 3.3 Apply strategies to minimise waste and employ recycling, re-use or re-purposing where appropriate 3.4 Apply strategies to minimise environmental risks and impacts
4. Record and report on work practices	4.1 Use monitoring and evaluation tools and technology where available 4.2 Record incidents where sustainability policy and procedures have been breached 4.3 Record and report on progress against resource efficiency and environmental targets 4.4 Provide feedback to management on environmental sustainability review and improvement process 4.5 Promote organisational improvement strategies

Foundation Skills

Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.

Range of Conditions

Unit Mapping Information

This unit is not equivalent to AHCWRK313A Implement and monitor environmentally sustainable work practices. No equivalent unit.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCWRK309 Apply environmentally sustainable work practices

Modification History

Release	TP Version	Comment
1	AHCv1.0	Initial release

Performance Evidence

The candidate must be assessed on their ability to integrate and apply the performance requirements of this unit in a workplace setting. Performance must be demonstrated consistently over time and in a suitable range of contexts.

The candidate must provide evidence that they can:

identify current procedures and practices related to environmental regulations

identify current procedures and practices related to minimising impact of resource usage on environment

make contributions to the review of environmental sustainability procedures and practices through research and development of tools or techniques

use appropriate techniques and tools to assist in achieving resource efficiencies and environment targets

use communication skills to:

convey proposed improvements

provide feedback on improvement processes

promote organisational improvement strategies

apply life cycle management principles in strategies to improve resource usage, reduce waste, employ recycling, re-use, or re-purposing, and to minimise environmental risks and impacts

use tools and technology to monitor effectiveness of improvement strategies, and incidents that breach sustainability policy and procedures

record and report on progress against resource efficiency and environmental targets.

Knowledge Evidence

The candidate must demonstrate knowledge of:

basic environmental sustainability principles

environmental legislation, regulations, standards, codes of practices as may be relevant to industry sector and workplace

relevant internal and external sources of information that can be used to identify sustainability improvements

common environmental and energy efficiency issues within the industry

environmental hazards and risks associated with the relevant industry sector

organisation’s sustainability work policies and procedures

principles of resources efficiency and life cycle management

practices for disposal or recycling of waste associated with relevant industry sector

organisation’s recording and reporting systems.

Assessment Conditions

Assessors must satisfy current standards for RTOs

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AHCWRK310 Provide on-job training support

Modification History

Release	TP Version	Comment
1	AHCv1.0	Initial release

Application

This unit of competency describes the skills and knowledge required to provide on-job training support.

This unit applies to individuals who work under broad direction and take responsibility for their own work including limited responsibility for the work of others. They use discretion and judgement in the selection and use of available resources.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil.

Unit Sector

Work (WRK)

Elements and Performance Criteria

Element	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify needs for on-the-job training support	1.1 Determine training needs in consultation with supervisor and employee or trainee 1.2 Obtain agreement on the extent and scope of training support to be provided with the supervisor 1.3 Define outcomes from training prior to commencement 1.4 Clarify methods of providing on-job training support and obtain agree from supervisor
2. Support on-the-job training	2.1 Confirm training outcomes with the learner 2.2 Deliver training as directed and in accordance with workplace procedures and relevant legislation 2.3 Practice opportunities are provided to re-enforce the training
3. Provide follow-up and support to learner	3.1 Opportunities to apply competencies on-the-job are provided 3.2 Constructive feedback and coaching are provided to assist learning 3.3 Feedback of employee's progress is given to the supervisor in the workplace

Foundation Skills

Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.

Range of Conditions

Unit Mapping Information

This unit is equivalent to AHCWRK310A Provide on-job training support.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCWRK310 Provide on-job training support

Modification History

Release	TP Version	Comment
1	AHCv1.0	Initial release

Performance Evidence

The candidate must be assessed on their ability to integrate and apply the performance requirements of this unit in a workplace setting. Performance must be demonstrated consistently over time and in a suitable range of contexts.

The candidate must provide evidence that they can:

identify hazards and providing a safe learning environment

determine training needs and required outcomes

deliver training in work skills

identify needs for on-the-job training support

provide follow-up and support to learner

use industry standard terminology.

Knowledge Evidence

The candidate must demonstrate knowledge of:

adult learning principles

setting up on-job training support

approaches to on-job training support

resources required for on-job training support

reviewing and reporting on on-job training support

work health and safety issues related to on-job training support.

Assessment Conditions

Assessors must satisfy current standards for RTOs.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AMPX207 Vacuum pack product

Modification History

Release	TP Version	Comment
1	AMPv2.0	Initial release

Application

This unit describes the skills and knowledge required to pack meat products using vacuum packaging.

This unit is applicable to workers packing meat and meat products in boning rooms, offal rooms, smallgoods plants, wholesalers and food services operations. It is not applicable to small scale vacuum packaging in retail operations.

This unit must be delivered in the context of Australian meat processing standards and regulations.

All work should be carried out to comply with workplace and regulatory requirements.

This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.

Pre-requisite Unit

Nil.

Unit Sector

Elements and Performance Criteria

Element	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Select packaging	1.1 Bag product in appropriately sized bag 1.2 Arrange product in appropriate container
2. Set machine requirements	2.1 Complete requirements in preparation for start-up of vacuum packing machine to workplace requirements 2.2 Set machine requirements 2.3 Follow start-up procedures to workplace requirements 2.4 Attach and change packing materials to workplace requirements and product specification 2.5 Place bagged meat on the vacuum packing machine or in the formed pockets as appropriate 2.6 Place open ends of bags flat across the sealing bar or meat contained in pockets as appropriate 2.7 Follow workplace health and safety, hygiene and sanitation requirements
3. Operate machinery	3.1 Operate vacuum packaging machine in accordance with workplace requirements 3.2 Vacuum pack a variety of products to customer specifications, hygiene and sanitation, workplace health and safety, and Quality Assurance (QA) requirements at a speed that is the same as production requirements 3.3 Shrink bags using hot water baths where appropriate 3.4 Drain bagged cuts 3.5 Perform shut-down procedures to workplace requirements
4. Perform routine maintenance	4.1 Change dyes according to workplace requirements 4.2 Take corrective action when leaks and defects are identified, according to workplace requirements 4.3 Change plates as required
5. Ensure quality of packaging and product	5.1 Inspect bagged cuts for leaks and other defects 5.2 Place bagged cuts in cartons according to specifications

Foundation Skills

Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.

Range of Conditions

Unit Mapping Information

This unit is equivalent to MTMPSR201C Vacuum pack product.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

Assessment Requirements for AMPX207 Vacuum pack product

Modification History

Release	TP Version	Comment
1	AMPv2.0	Initial release

Performance Evidence

The candidate must be observed vacuum packing products.

The candidate must:

prepare for vacuum packaging according to workplace health and safety, and workplace requirements

vacuum pack bagged cuts with no leaks or defects

explain defects that can occur during packaging

demonstrate hygienic cleaning of equipment

demonstrate hygienic work practices for vacuum packing

apply relevant communication and mathematical skills

apply relevant regulatory requirements

manage time and priorities

Knowledge Evidence

The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:

sub-standard or contaminated product and workplace procedures for dealing with sub-standard or contaminated product

defects that can occur during packaging

packaging requirements

specific workplace health and safety requirements for vacuum packing

purpose of vacuum packaging

relevant communication and mathematical skills

relevant regulatory requirements

general operating principles, including start-up and shut-down procedures

manufacturer's and workplace requirements for vacuum packaging of product

Assessment Conditions

Competency should be demonstrated at the normal speed of production.

Assessment should take place in an operating meat processing plant or food service operation.

Recommended methods of assessment include:

quiz of underpinning knowledge

workplace demonstration or project

workplace referee or third-party report of performance over time

Assessors must satisfy the current standards for RTOs.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

AMPX219 Follow electronic labelling and traceability systems in a food processing establishment

Modification History

Release	Comments
Release 1	This version released with AMP Australian Meat Processing Training Package Version 4.0.

Application

This unit of competency describes the skills and knowledge required to be able to understand and follow electronic labelling and traceability systems in food processing establishments according to domestic and export customer requirements.

The unit applies to individuals who are responsible for labelling food product, ready for despatch.

All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

All food processing sectors

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Confirm traceability requirements with coworkers	1.1 Identify and explain regulatory requirements for food product traceability 1.2 Identify and explain customer requirements or importing country requirements for food product traceability 1.3 Explain the purpose of traceability systems for food products 1.4 Explain how traceability is maintained throughout the production and processing cycle
2. Label product	2.1 Generate product labels using workplace electronic labelling system 2.2 Apply labels to product according to customer requirements and workplace policies and procedures 2.3 Scan product and send to load out area for despatch
3. Record labels and product	3.1 Ensure records of all product are maintained according to workplace policies and procedures 3.2 Check records for accuracy and completeness 3.3 Report and rectify any errors or mislabelled product according to workplace procedures, regulatory requirements and customer requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Reads and comprehends product labels
Oral communication	Reports issues to appropriate person
Numeracy	Weighs product to generate labels Counts and checks records to ensure accuracy

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
AMPX219 Follow electronic labelling and traceability systems in a food processing establishment	Not applicable	New unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

Assessment Requirements for AMPX219 Follow electronic labelling and traceability systems in a food processing establishment

Modification History

Release	Comments
Release 1	This version released with AMP Australian Meat Processing Training Package Version 4.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has followed a workplace labelling and traceability system on at least one occasion, including:

correctly generated product labels

correctly applied labels to product

checked workplace records to ensure labels are traceable and accurate

recorded any errors according to workplace requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

regulatory requirements for traceability of food products

customer or importing country requirements for traceability of products

risks of breaches in traceability systems

implications of food fraud to the industry

workplace policies and procedures for:

operating electronic labelling system

reporting and recording labelling errors

traceability requirements for:

regulatory bodies

customers.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a food processing facility at normal chain speed

resources, equipment and materials:

workplace electronic labelling system

specifications:

workplace documents such as policies, procedures, processes and forms

work instructions and standard operating procedures

customer requirements

regulatory requirements.

As a minimum, the following three forms of assessment must be used:

quiz of underpinning knowledge

workplace demonstration

workplace referee or third-party report of performance over time.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

BSBAUD511 Initiate quality audits

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Application

This unit describes the skills and knowledge required to initiate and organise quality audits. It covers assessing the scope and objectives of quality audits; communicating with the auditees and developing and submitting a quality audit plans.

The unit applies to individuals who have an established knowledge base in quality auditing, and who are proficient in using a range of quality auditing and managerial techniques to initiate quality audits. Individuals may also supervise and monitor the processes and outcomes of others working in a quality audit team.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Technical Skills – Audit and Compliance

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Assess quality audit scope and objectives	1.1 Identify standards that impact on the environment in which audit operates 1.2 Determine and agree on audit objectives and scope with auditee and other required stakeholders 1.3 Identify risks within scope of quality audit
2. Communicate with auditee	2.1 Consult with auditee and determine relevant information 2.2 Prepare audit notifications according to organisational protocols 2.3 Confirm proposed audit methods and techniques to be applied with auditee 2.4 Outline audit processes and establish sequence of audit activities, and the role of the audit team and auditee
3. Prepare resources for quality audit	3.1 Identify resources required to perform the quality audit 3.2 Select audit team members on the basis of relevant expertise 3.3 Identify resources required with auditee
4. Develop and submit quality audit plan	4.1 Develop quality audit plan according to established scope and objectives 4.2 Assign roles and responsibilities to audit team members 4.3 Assign timing, schedules and responsibilities for implementation of the audit plan 4.4 Document and submit audit plan to auditee for approval, where required
5. Prepare audit team	5.1 Inform audit team members of their responsibilities, audit objectives and scope 5.2 Communicate audit plan and schedules to all audit team members 5.3 Discuss and clarify audit methods and techniques with audit team members
6. Review auditee documentation	6.1 Determine auditee’s previous quality audits as relevant and establish impact on the conduct of the current audit 6.2 Source organisational documentation from auditee, and check adequacy of documentation provided 6.3 Review documents, and determine and source any further documentation required
7. Prepare audit documentation	7.1 Develop checklist according to audit scope and objectives 7.2 Create entry and exit meeting agendas according to organisational templates

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential to performance but not explicit in the performance criteria.

Skill	Description
Reading	Interprets and analyses information from organisational documentation
Writing	Develops a range of documents using structure, tone and vocabulary appropriate to audience, context and purpose Records and amends information and conveys details in accordance with audit objectives
Oral Communication	Participates in spoken exchanges using structure and language to suit the audience Uses questioning and listening techniques to clarify requirements
Numeracy	Uses mathematical calculations for project scheduling
Planning and organising	Monitors adherence to organisational policies and relevant standards
Teamwork	Collaborates with others to negotiate acceptable outcomes, playing an active role in facilitating effective group interaction
Problem solving	Identifies and addresses complex problems within own scope, recognising when to seek the expertise of others
Self-management	Organises, plans and sequences own workload and schedules work activities of others
Technology	Uses digital tools and systems to assist in initiating quality audits

Unit Mapping Information

Supersedes and is equivalent to BSBAUD501 Initiate a quality audit.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBAUD511 Initiate quality audits

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Performance Evidence

The candidate must demonstrate the ability to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including evidence of the ability to:

produce documented audit plans for auditees on at least two different occasions, including:

scope and objectives of the audit

proposed audit methods and techniques to be used

required resources and audit plan

allocation of individual audit team member responsibilities.

In the course of the above, the candidate must:

use terminology relating to quality auditing in communications.

Knowledge Evidence

The candidate must be able to demonstrate knowledge to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including knowledge of:

auditing codes of practice and ethics

auditing methods and techniques, including audit plans and value adding activities

requirements of auditing regulations and standards

current audit practices

quality auditing principles, techniques and systems

requirements of organisational and audit style manual protocols for written communications

key features of technology required for quality auditing activities described in performance evidence.

Assessment Conditions

Skills in this unit must be demonstrated in a workplace or simulated environment where the conditions are typical of those in a working environment in this industry.

This includes access to:

workplace documentation including previous quality audit reports, checklists, risk management plans and audit plans.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBAUD512 Lead quality audits

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Application

This unit describes the skills and knowledge required to lead audit teams as they conduct quality audits. It covers conducting entry and exit meetings; identifying and gathering relevant information; managing audit team resources; and providing feedback to audit team members on their performance.

The unit applies to individuals who have a well-established knowledge of quality auditing and who are proficient in using a range of quality auditing and managerial techniques to supervise quality audit teams.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Technical Skills – Audit and Compliance

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Lead entry meeting	1.1 Confirm agenda is prepared for entry meeting 1.2 Review and confirm proposed audit plan with relevant stakeholders in entry meeting 1.3 Make changes to audit plan, as required
2. Identify and gather evidence	2.1 Identify sources of information according to audit plan 2.2 Interview relevant stakeholders 2.3 Gather information and documentation
3. Manage audit team resources	3.1 Supervise activities of audit team members 3.2 Reassign team members, as required 3.3 Instigate contingency actions, as required
4. Lead exit meeting	4.1 Review, assess, and reach agreement on audit team findings according to audit plan 4.2 Prepare for exit meeting 4.3 Examine results and findings against audit objectives and present to relevant stakeholders 4.4 Confirm reporting arrangements for the quality audit with the auditee 4.5 Explain context and consequences of audit and discuss followup 4.6 Review and submit final audit report according to audit plan
5. Lead team members in performance improvement	5.1 Provide feedback on performance to audit team 5.2 Encourage and support audit team to review their own work 5.3 Provide and document advice for individual improvement

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential to performance but not explicit in the performance criteria.

Skill	Description
Reading	Interprets and analyses information from audit scoping materials
Writing	Develops a range of documents using relevant structure, tone and vocabulary appropriate to audience, context and purpose Records and amends information and conveys details in accordance with audit objectives
Oral Communication	Participates in spoken exchanges using clear language, tone and pace Uses questioning and listening techniques to clarify requirements
Numeracy	Uses mathematical calculations to analyse and arrange numeric information
Teamwork	Selects the appropriate form, channel and mode of communication for a specific purpose relevant to team communication requirements Recognises the importance of rapport in establishing and building effective working relationships Collaborates with others to negotiate acceptable outcomes, playing an active role in directing and facilitating effective group interaction
Initiative and enterprise	Makes a range of critical and non-critical decisions in relatively complex situations, taking a range of factors into account
Self-management	Organises, plans and sequences own workload and schedules work activities of others
Problem solving	Responds to problems requiring immediate attention, drawing on past experiences to devise solutions
Technology	Uses digital tools and systems to assist in leading a quality audit team

Unit Mapping Information

Supersedes and is equivalent to BSBAUD503 Lead a quality audit.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBAUD512 Lead quality audits

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Performance Evidence

The candidate must demonstrate the ability to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including evidence of the ability to:

lead a quality audit team on at least two occasions, including:

leading entry and exit meetings

identifying all objectives, schedules and relevant information and confirming they have been included in the audit plan

managing the information gathering process by team members, and analysing, synthesising and reporting of the findings

assisting team members to continuously improve their performance.

Knowledge Evidence

The candidate must be able to demonstrate knowledge to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including knowledge of:

quality auditing principles, methods and techniques

requirements of auditing standards

key features of technology required for quality auditing activities for leading a quality audit team

strategies to develop performance improvement in audit team members.

Assessment Conditions

Skills in this unit must be demonstrated in a workplace or simulated environment where the conditions are typical of those in a working environment in this industry.

This includes access to:

workplace documentation including previous quality audit reports

checklists

risk management and audit plans.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBAUD513 Report on quality audits

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Application

This unit describes the skills and knowledge required to report on the outcomes of quality audits and take appropriate follow up actions. It covers compiling audit results, preparing reports for relevant stakeholders, and negotiating follow up actions with relevant stakeholders.

The unit applies to individuals who have an established knowledge of quality auditing and are proficient in using a range of quality auditing techniques. It addresses the function performed by either an auditor having sole responsibility for the audit or an auditor required to report on quality audits as part of a quality audit team.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Technical Skills – Audit and Compliance

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to report audit results	1.1 Compile audit results 1.2 Analyse compiled audit results against agreed audit plan and identify non-compliances 1.3 Consult with team members, if required
2. Prepare final audit report	2.1 Produce draft audit report according to audit plan 2.2 Provide draft report to relevant stakeholders and seek feedback 2.3 Finalise audit report, integrating stakeholder feedback, as required 2.4 Present final audit report to auditee and other relevant stakeholders
3. Agree on follow up process with auditee	3.1 Determine timeframes for any corrective action required to deal with nonconformance, in consultation relevant stakeholders, including the auditee 3.2 Confirm corrective action follow-up procedures are agreed with relevant stakeholders

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential to performance but not explicit in the performance criteria.

Skill	Description
Reading	Interprets and analyses information from a complex range of organisational documentation
Writing	Develops a variety of complex documents using relevant structure, tone and vocabulary appropriate to audience, context and purpose
Oral Communication	Participates in spoken exchanges using clear language, tone and pace Uses questioning and listening techniques to clarify understanding
Numeracy	Collects, represents, summarises and interprets a range of statistical data
Self-management	Monitors adherence to organisational policy/ies and procedure/s Organises, plans and sequences own workload according to timelines and organisational requirements Analyses outcomes of decisions to identify opportunities for improvement
Teamwork	Collaborates with others to negotiate joint outcomes, playing an active role in facilitating team understanding
Problem solving	Recognises a range of familiar problems, their symptoms and causes, actively looking for suitable corrective actions
Initiative and enterprise	Makes a range of decisions in complex situations, taking a range of factors into account
Technology	Uses digital tools and systems to develop reports in an effective way

Unit Mapping Information

Supersedes and is equivalent to BSBAUD504 Report on a quality audit.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBAUD513 Report on quality audits

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Performance Evidence

The candidate must demonstrate the ability to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including evidence of the ability to:

interpret audit results and produce a detailed audit report containing detailed analysis according to specified organisational requirements on at least two different occasions.

In the course of the above, the candidate must:

negotiate followup actions with relevant stakeholders

use terminology relating to quality auditing.

Knowledge Evidence

The candidate must be able to demonstrate knowledge to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including knowledge of:

quality auditing principles, methods and techniques

requirements of auditing regulations

key features of technology required for producing quality auditing results and reports according to organisational requirements

presentation of corrective action requirements.

Assessment Conditions

Skills in this unit must be demonstrated in a workplace or simulated environment where the conditions are typical of those in a working environment in this industry.

This includes access to:

workplace documentation including quality audit reports, checklists, and audit plans

technology required for quality auditing reporting.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBESB301 Investigate business opportunities

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Application

This unit describes the skills and knowledge required to identify a business opportunity and its key components. This requires undertaking research to determine the viability of the opportunity, with reference to the legislative frameworks affecting the business.

The unit applies to those establishing or operating a business providing self-employment, as well as those establishing a new venture as part of a larger organisation. The business opportunities may relate to products and/or services offered by the business.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Business Competence – Entrepreneurship and Small Business

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify potential opportunities for business	1.1 Source and analyse market information for potential opportunities 1.2 Analyse information and list details of business ideas and opportunities 1.3 Identify and describe products and/or services that match business ideas 1.4 Identify and analyse available business, financial, digital technology and technical factors related to the potential opportunities 1.5 Identify customers for the products and/or services
2. Investigate market needs and factors affecting market	2.1 Collect, investigate and analyse business and market information, trends and developments from primary and secondary sources to identify market needs related to business opportunities 2.2 Identify ethical and cultural requirements of the market 2.3 Identify projected changes in population, economic activity and other macro external factors that may impact business opportunities 2.4 Review identified needs and factors and identify their potential impact on business opportunities 2.5 Investigate marketing and promotion activities and strategies for identified products and/or services
3. Finalise investigation into business opportunities	3.1 Review personal factors against business opportunities and identify their impact on opportunities 3.2 Examine options to address and minimise negative impact and strengthen positive impact of personal factors 3.3 Document outcomes of investigation into business opportunity

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential to performance but not explicit in the performance criteria.

Skill	Description
Reading	Analyses and evaluates information and integrates facts and ideas
Writing	Uses information and industry-related terminology to develop required documentation
Numeracy	Extracts, evaluates and compares numerical information to determine resources and identify trends
Technology	Uses a range of digitally based technology and applications to access and filter data, and then extract, organise and integrate relevant information

Unit Mapping Information

No equivalent unit. Supersedes but is not equivalent to:

BSBSMB201 Identify suitability for micro business

BSBSMB301 Investigate micro business opportunities

BSBSMB306 Plan a home based business.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBESB301 Investigate business opportunities

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Performance Evidence

The candidate must demonstrate the ability to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including evidence of the ability to:

identify and investigate at least one business opportunity and assess the probability of success.

In the course of the above, the candidate must:

research and analyse information from a range of sources for its potential impact on the market, products and/or services, and customers

match personal factors to business opportunities.

Knowledge Evidence

The candidate must be able to demonstrate knowledge to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including knowledge of:

sources of business and market information on business ideas and potential business opportunities, including:

potential clients and past leads

competitor activities, products and services

industry trends and insights

legislative and regulatory requirements relevant to opportunities being investigated

market information, trends and developments, including:

new and emerging markets and their features

expected market growth or decline and associated risk factors

economic activity, including projected or potential movements in prices

projected changes in availability of resources

personal factors involved in choosing preferred opportunity include:

own skills and aspirations

own commitments, expectations and capabilities

criteria for determining the viability of a business opportunity, including:

market size, potential, needs and trends

financial considerations

benefits and challenges of digital technologies relevant to opportunities

resource availability

business research methods and data collection tools and software

impact of ethical and cultural requirements of market on opportunities and products.

Assessment Conditions

Skills in this unit must be demonstrated in a workplace or simulated environment where the conditions are typical of those in a working environment in this industry.

This includes access to:

internet access for research

source of information on potential business opportunities, including customer or supplier information

data collection tools and software

legislative and regulatory information relating to business opportunities

workplace documentation and resources relevant to performance evidence.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBESB402 Establish legal and risk management requirements of new business ventures

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Application

This unit describes the skills and knowledge required to identify and comply with legal and risk management requirements of the business or new business venture, including negotiating, creating and planning for legal contracts used within the business, where required.

The unit applies to those establishing a business providing self-employment, as well as those establishing a new venture as part of a larger organisation.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Business Competence – Entrepreneurship and Small Business

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify legal and risk management requirements relating to business	1.1 Identify legal structure of business using reliable sources 1.2 Identify legislative and regulatory requirements applicable to identified legal structure 1.3 Analyse identified requirements and their relationship to business and workplace practices and processes
2. Implement procedures and processes to comply with legislative and regulatory requirements	2.1 Develop and implement procedures to ensure compliance with relevant legislative and regulatory requirements 2.2 Develop and implement processes and procedures for storing and maintaining legal documents and business records 2.3 Establish systems to identify areas of noncompliance and take corrective action where necessary
3. Negotiate and arrange contracts	3.1 Assess products and/or services to determine procurement rights and ensure protection of business interests 3.2 Negotiate and secure contractual procurement rights for goods and/or services as required and according to business plan and workplace procedures 3.3 Complete any contractual arrangements according to workplace procedures and business plan 3.4 Seek legal advice if required to confirm contractual rights and obligations
4. Mitigate business risks	4.1 Analyse business activities and identify applicable risk management requirements 4.2 Assess probability and impact of identified internal and external risks to business 4.3 Develop a plan to prioritise and treat risks 4.4 Implement procedures to mitigate risks according to risk treatment plan

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential to performance but not explicit in the performance criteria.

Skill	Description
Learning	Accesses information to maintain up-to-date information on legal and risk management requirements
Reading	Identifies, analyses and evaluates a range of complex text to determine legislative, regulatory and related business requirements
Writing	Prepares written plans and workplace documentation that communicate information clearly and effectively
Oral communication	Uses specific and relevant language to clearly articulate legal issues, and uses questioning and listening techniques to clarify solutions Participates in verbal negotiations using tone and language suitable to audience
Numeracy	Reviews, analyses and contrasts numerical data which may be embedded in documents
Self-management	Monitors adherence to workplace procedures and legislative requirements
Planning and organising	Implements actions as per plans and makes adjustments if necessary and addressing unexpected issues

Unit Mapping Information

Supersedes and is equivalent to BSBSMB401 Establish legal and risk management requirements of small business.

Supersedes but is not equivalent to:

BSBIPR405 Protect and use intangible assets in small business

BSBSMB410 Review and implement energy efficiency in business operations.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBESB402 Establish legal and risk management requirements of new business ventures

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Performance Evidence

The candidate must demonstrate the ability to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including evidence of the ability to:

establish legal and risk management requirements for at least one business or new business venture, and implement procedures for meeting them

create at least one contract with a supplier of goods or services to business or new business venture

identify, assess and treat at least three different risks specific to business or new business venture and prioritise risks with highest probability of occurrence and greatest negative impact.

Knowledge Evidence

The candidate must be able to demonstrate knowledge to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including knowledge of:

legislative and regulatory requirements relating to operation of new business ventures, including:

consumer legislation

environmental requirements and responsibilities

registration and licensing

industry codes of practice and standards

work health and safety (WHS) requirements and responsibilities

insurance products and requirements, including adequate coverage

workplace procedures for:

negotiating, creating and terminating contractual arrangements, including seeking legal advice

investigating and securing procurement rights relating to products and/or services

identifying options for leasing or owning business premises

legal rights and obligations of alternative ownership structures

key features of workplace record-keeping processes and procedures that:

meet minimum legal and taxation requirements

maintain records in a secure and accessible manner

key components of compliance procedures:

following taxation and industrial relations principles and requirements

updating and maintaining legal documents

investigating areas of non-compliance

monitoring provision of products and/or services

taking corrective action where necessary

key steps in risk management process, including procedures for developing and implementing business risk treatment plan.

Assessment Conditions

Skills in this unit must be demonstrated in a workplace or simulated environment where the conditions are typical of those in a working environment in this industry.

This includes access to:

business technology, including internet access

legislation, regulations, codes of practice and standards relating to business described in performance evidence

workplace documentation and resources relevant to performance evidence.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBESB403 Plan finances for new business ventures

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Application

This unit describes the skills and knowledge required to identify financial requirements of a business, including profit targets, cash flow projections and strategies to garner financial support.

The unit applies to those establishing a business providing self-employment, as well as those establishing a new venture as part of a larger organisation.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Business Competence – Entrepreneurship and Small Business

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to plan finances	1.1 Identify costs associated with production and delivery of business products and/or services 1.2 Set profit targets according to business venture requirements and workplace procedures 1.3 Calculate prices based on costs and profit targets, as a charge-out rate for labour or unit price for products and/or services 1.4 Calculate breakeven sales point to assess viability of business venture 1.5 Evaluate and select pricing strategies in relation to market conditions to meet profit targets and according to workplace procedures 1.6 Prepare projected profit statement to supplement business plan
2. Develop a financial plan	2.1 Identify working capital requirements necessary to attain profit projections 2.2 Identify noncurrent asset requirements and consider alternative asset management strategies 2.3 Prepare cash flow projections to enable business operation according to business plan and legal requirements 2.4 Identify capital investment requirements accurately for each operational period 2.5 Select budget targets to enable ongoing monitoring of financial performance
3. Plan to acquire finance	3.1 Identify startup and ongoing financial requirements according to financial plan and budget 3.2 Identify sources of finance for required liquidity according to business goals and objectives and workplace procedures 3.3 Research and assess cost of securing finance on optimal terms 3.4 Develop strategies to obtain finance as required to ensure financial viability of business venture

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential to performance but not explicit in the performance criteria.

Skill	Description
Reading	Identifies, analyses and evaluates complex information from a range of sources
Writing	Prepares written plans and workplace documentation that communicate information clearly and effectively
Numeracy	Analyses numerical information to determine costs, prices, profit and losses, and other financial data
Self-management	Identifies implications of legal and regulatory responsibilities for own work Takes a range of constraints into account and adjusts, if necessary

Unit Mapping Information

Supersedes and is equivalent to BSBSMB402 Plan small business finances.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBESB403 Plan finances for new business ventures

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Performance Evidence

The candidate must demonstrate the ability to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including evidence of the ability to:

develop at least one financial plan that addresses financial requirements of a business or new business venture, including cash flow projections and a projected profit statement.

In the course of the above, the candidate must demonstrate that the plan:

reflects legal requirements applicable to business

includes strategies to monitor financial performance of business.

Knowledge Evidence

The candidate must be able to demonstrate knowledge to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including knowledge of:

legislative and regulatory requirements relating to business described in performance evidence

process for conducting breakeven analyses

workplace procedures for:

costing for the business, including margin or markup, charge-out rates and unit costs

setting profit targets

identifying sources and investigating costs of securing appropriate financial assistance

methods and relative costs of obtaining finance

principles and procedures for preparing:

balance sheets

cash flow forecasts

profit and loss statements

financial plans

purpose of financial reports

accounting terminology required when planning finances for new business ventures

methods for analysing working capital cycles.

Assessment Conditions

Skills in this unit must be demonstrated in a workplace or simulated environment where the conditions are typical of those in a working environment in this industry.

This includes access to:

software for financial calculations

legislation and regulations relating to business described in performance evidence

workplace documentation and resources relevant to performance evidence.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBESB404 Market new business ventures

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Application

This unit describes the skills and knowledge required to develop and implement a marketing strategy that is integrated into the business plan in order to improve the performance of a business venture. It involves analysing and interpreting market data.

The unit applies to those establishing a business providing self-employment, as well as those establishing a new venture as part of a larger organisation.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Business Competence – Entrepreneurship and Small Business

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Develop marketing strategy for business venture	1.1 Identify focus of marketing activities according to business plan objectives and products and/or services being provided 1.2 Establish marketing objectives in consultation with required people and according to business plan and workplace procedures 1.3 Identify customer base, target market and competitors according to identified marketing objectives 1.4 Establish and evaluate strategy to ensure ethical and cultural appropriateness and alignment with customer and industry expectations
2. Establish marketing mix for the business venture	2.1 Assess product mix, volumes and pricing opportunities according to marketing focus and business plan objectives 2.2 Research and evaluate costs and benefits of available distribution channels and customer service strategies 2.3 Select marketing and promotional activities to suit target market and according to marketing strategies 2.4 Analyse customer journey to evaluate marketing mix
3. Implement marketing strategy	3.1 Plan marketing activities according to marketing objectives and strategy and budgetary requirements 3.2 Communicate roles and responsibilities to required people according to marketing plan and workplace procedures 3.3 Monitor implementation of marketing activities according to marketing plan 3.4 Assess use of digital devices, platforms and technologies for effectiveness in implementing marketing activities
4. Evaluate marketing performance	4.1 Assess business performance according to business plan objectives 4.2 Develop a plan to address performance gaps 4.3 Analyse stakeholder response to all aspects of marketing mix to improve targeting and outcomes 4.4 Assess changes in customer requirements in both online and offline environments, where applicable, and identify opportunities for improvement

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential to performance but not explicit in the performance criteria.

Skill	Description
Reading	Identifies, analyses and evaluates complex information from a range of sources
Writing	Prepares plans and other workplace documentation using structure, layout and terminology appropriate to audience
Oral communication	Presents ideas and requirements clearly and using language and non-verbal techniques appropriate to audience and environment Uses questioning and listening to check and confirm understanding
Numeracy	Analyses numerical information to determine budgetary requirements and product quantities Uses a range of calculation methods to evaluate costs and benefits
Initiative and enterprise	Reviews current situation and develops strategies to address improvements in marketing performance Implements actions as per plan, making slight adjustments if necessary and addressing some unexpected issues Uses formal and informal processes to monitor implementation of solutions
Planning and organising	Takes responsibility for planning and organising own workload, identifying ways of sequencing and combining elements for greater efficiency

Unit Mapping Information

Supersedes and is equivalent to BSBSMB403 Market the small business.

Supersedes but is not equivalent to BSBSMB409 Build and maintain relationships with small business stakeholders.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBESB404 Market new business ventures

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Performance Evidence

The candidate must demonstrate the ability to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including evidence of the ability to:

develop and implement a marketing strategy for a business or new business venture, addressing activities in the digital environment.

Knowledge Evidence

The candidate must be able to demonstrate knowledge to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including knowledge of:

workplace processes and procedures for:

developing marketing objectives and marketing mix

identifying industry market trends relating to marketing new business ventures

communicating roles and responsibilities in marketing strategies to those involved

key features of a marketing mix that addresses market and business venture needs and:

optimises sales and profit

evaluates costs and benefits

determines customer needs and promotional activities

ethically and culturally appropriate practices relating to marketing new business ventures

performance evaluation methods relating to marketing strategies

methods of:

analysing costs and benefits of marketing strategies

monitoring customer satisfaction

conducting market analysis and research

key features of current digital devices, platforms and technologies that achieve marketing objectives by engaging, responding to and monitoring customers.

Assessment Conditions

Skills in this unit must be demonstrated in a workplace or simulated environment where the conditions are typical of those in a working environment in this industry.

This includes access to:

business technology, including software for analysis of data

workplace documentation and resources relevant to performance evidence.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBESB406 Establish operational strategies and procedures for new business ventures

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Application

This unit describes the skills and knowledge required to develop and implement operational strategies and procedures for new businesses.

The unit applies to those establishing a business providing self-employment, as well as those establishing a new venture as part of a larger organisation.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Business Competence – Entrepreneurship and Small Business

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Review operational strategies and procedures for business or new business venture	1.1 Develop a detailed operational plan that sets out clear action points to fulfil on business goals and objectives 1.2 Identify work health and safety (WHS) and environmental issues and implement strategies to minimise risk factors 1.3 Review and evaluate, where appropriate, a quality assurance process for the business in line with industry standards, compliance requirements and cultural criteria 1.4 Develop operational key performance indicators (KPIs) that align to business plan 1.5 Align KPIs to business strategies, including utilisation of existing or new technologies, where practicable, to optimise business performance
2. Implement developed operational strategies and procedures	2.1 Implement systems to evaluate business performance and customer satisfaction, including by setting KPIs or targets 2.2 Implement systems to control stock, expenditure or cost, wastage or shrinkage and risks to health and safety according to business plan, incorporating new digital technologies where applicable 2.3 Identify and manage staffing requirements, considering a range of permanent and flexible arrangements, and adhering to budgetary constraints 2.4 Provide products and/or services according to established legal, ethical cultural and technical standards 2.5 Provide products and/or services according to time, cost and quality specifications, and customer requirements, incorporating new digital technologies where applicable 2.6 Apply quality procedures to address product and/or service and customer requirements
3. Evaluate business performance	3.1 Use digital technologies to regularly evaluate and review achievement of operational targets to ensure optimum business performance, according to business goals and objectives 3.2 Review and document systems and structures to support business performance 3.3 Investigate and analyse operating problems to establish causes and implement changes as required, as part of business quality system 3.4 Update operational policies and procedures to incorporate corrective action
4. Review business operations	4.1 Review and adjust business operations to increase business success, according to business goals and objectives 4.2 Research and implement new and emerging digital technologies into business operations according to business goals and objectives and workplace procedures 4.3 Research new business opportunities and adjust business goals and objectives as new opportunities arise

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential to performance but not explicit in the performance criteria.

Skill	Description
Reading	Evaluates complex text to determine legislative, regulatory and workplace documentation
Writing	Prepares written reports and workplace documentation that communicate information clearly and effectively
Numeracy	Interprets numerical information to manage performance information and regulate cash flow
Self-management	Evaluates adherence to workplace policies and procedures and considers own role for its contribution to broader goals of work environment Identifies implications of legal and regulatory responsibilities for own work, with specific reference to safety Identifies concepts, principles and features of approaches in use in other contexts and applies them to own situation
Planning and organising	Develops plans to manage relatively complex, non-routine tasks that may contribute to longer-term operational and strategic goals

Unit Mapping Information

Supersedes and is equivalent to BSBSMB420 Evaluate and develop small business operations.

Supersedes but is not equivalent to:

BSBFRA401 Manage compliance with franchisee obligations and legislative requirements

BSBFRA402 Establish a franchise

BSBFRA403 Manage relationship with franchisor

BSBFRA404 Manage a multiple-site franchise

BSBFRA501 Establish a franchise operation

BSBFRA502 Manage a franchise operation

BSBFRA503 Manage establishment of new sites or regions

BSBFRA504 Manage relationships with franchisees

BSBFRA505 Manage closure of a franchise

BSBIPR501 Manage intellectual property to protect and grow business

BSBSMB423 Create a digital technology plan for small business.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBESB406 Establish operational strategies and procedures for new business ventures

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Performance Evidence

The candidate must demonstrate the ability to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including evidence of the ability to:

develop strategies and procedures to manage operations for at least one new business or new business venture, including:

an operational plan

risk management procedures

a quality assurance process

performance measures.

In the course of the above, the candidate must:

use existing, new and emerging digital technologies to optimise business performance

research and record business improvements.

Knowledge Evidence

The candidate must be able to demonstrate knowledge to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including knowledge of:

legislation, regulations, industry codes of practice and standards specific to small business described in performance evidence

key features of methods for implementing operation and revenue control systems, including for controlling stock and expenditure

methods for evaluating performance and implementing improvements, including:

identifying and meeting staffing requirements

analysing and correcting business problems

reviewing and adjusting the business plan

work health and safety (WHS) responsibilities and procedures for managing hazards and assessing risks associated with business described in performance evidence

principles of risk management, including risk assessment

quality assurance system principles and methods

role of digital technologies and innovation in modern business

key features of systems to manage staff, stock, expenditure, services and customer service

key features of required technical or specialist skills relevant to business operations

workplace procedures for implementing new and emerging digital technologies into business operations.

Assessment Conditions

Skills in this unit must be demonstrated in a workplace or simulated environment where the conditions are typical of those in a working environment in this industry.

This includes access to:

business equipment and resources, including business technology

legislation, regulations, codes of practice and standards relating to business described in performance evidence

workplace documentation and resources relevant to performance evidence.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBHRM413 Support the learning and development of teams and individuals

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Application

This unit describes the skills and knowledge required to determine individual and team development needs and to facilitate the development of the workgroup.

The unit applies to individuals with a broad knowledge of learning and development who apply their skills in addressing development needs to meet team objectives. They may have responsibility to provide guidance or to delegate aspects of tasks to others.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Technical Skills – Human Resources

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Contribute to needs development	1.1 Collect information on performance of team members from relevant sources 1.2 Identify individual and team learning and development needs in line with organisational requirements 1.3 Confirm learning plans meet individual and group training and development needs 1.4 Provide opportunities to individuals to selfevaluate performance and identify areas for improvement
2. Support implementation of learning and development	2.1 Develop collaborative learning plans to match skill needs of individuals and groups and match the competency standards relevant to the industry 2.2 Ensure learning delivery methods are relevant to the participants 2.3 Identify and coordinate workplace learning opportunities to facilitate individual and team achievement of competencies 2.4 Identify and manage resources and timelines relevant for learning activities according to organisational requirements
3. Monitor and evaluate workplace learning	3.1 Monitor learning plans to improve the efficiency and effectiveness of learning 3.2 Seek feedback from individuals or teams to identify and implement improvements in future learning arrangements 3.3 Assess and record outcomes and performance of individuals and teams to determine the effectiveness of development programs and the extent of additional development support 3.4 Document and maintain records and reports of competency according to organisational requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential to performance but not explicit in the performance criteria.

SKILL	DESCRIPTION
Learning	Uses structured approaches to set goals, monitor progress and adjust learning approaches for self and others Builds on knowledge and experience to facilitate interaction and learning with others
Reading	Analyses textual information from a range of sources to identify organisational requirements Analyses information from a range of sources to evaluate performance
Writing	Develops materials to suit the requirements of different roles and individuals in the organisation Maintains records using correct technical and organisational vocabulary
Oral Communication	Uses vocabulary appropriate to context and to establish a supportive and learning environment Uses listening and questioning techniques to confirm or show understanding of different perspectives Selects and uses appropriate conventions and protocols when communicating with co-workers in a range of work contexts
Self-management	Recognises and responds to explicit and implicit organisational procedures and protocols Understands how own role meshes with others and contributes to broader goals
Teamwork	Recognises the importance of building rapport to establish effective working relationships Collaborates with others to achieve joint outcomes, playing an active role in facilitating effective group interaction Negotiates with others to achieve agreeable outcomes playing an active role in facilitating consensus in potentially contentious situations
Problem solving	Uses logical planning processes to organise, implement and monitor learning and development needs Systematically gathers and analyses all relevant information and evaluates options to make informed decisions Evaluates outcomes of decisions to identify opportunities for improvement

Unit Mapping Information

Supersedes and is equivalent to BSBLED401 Develop teams and individuals.

Supersedes but is not equivalent to:

BSBFLM311 Support a workplace learning environment

BSBLED301 Undertake e-learning.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBHRM413 Support the learning and development of teams and individuals

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Performance Evidence

The candidate must demonstrate the ability to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including evidence of the ability to:

contribute to, facilitate and monitor learning and development for at least one team and for at least one individual.

In the course of the above, the candidate must:

collect data on team and individual and team development needs

collaboratively develop learning plans to match skill needs of individuals and groups

coordinate learning opportunities

give and receive feedback during the implementation of learning plans

monitor and review workplace learning plan implementation plans.

Knowledge Evidence

The candidate must be able to demonstrate knowledge to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including knowledge of:

facilitation techniques to support team development and improvement

organisational policies, plans and procedures for developing teams

career paths and competency standards relevant to the industry

key sources of information relevant to inform development needs

key features of learning and development methods.

Assessment Conditions

Skills in this unit must be demonstrated in a workplace or simulated environment where the conditions are typical of those in a working environment in this industry.

This includes access to:

learning and development plans, policies and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBHRM415 Coordinate recruitment and onboarding

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Application

This unit describes the skills and knowledge required to develop and implement strategies to source candidates and to assess their suitability for available positions.

The unit applies to individuals working in a human resources job role, as well as those for whom recruitment and onboarding are part of their broader duties.

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Unit Sector

Technical Skills – Human Resources

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Plan for recruitment	1.1 Establish recruitment requirements and authority to fill position 1.2 Consult with relevant stakeholders about job descriptions, selection criteria and workforce strategy 1.3 Contribute to development of job descriptions that accurately reflect the role requirements according to relevant policies, procedures and legislative requirements 1.4 Implement strategies to assist in sourcing candidates according to organisational policies and procedures
2. Screen and interview potential candidates	2.1 Conduct preliminary screening with candidates according to legislative requirements 2.2 Organise and conduct interviews and selection activities according to organisational policies and procedures 2.3 Carry out skills assessment relevant to the position 2.4 Obtain relevant additional information from candidates
3. Assess and select candidates	3.1 Consult with relevant stakeholders to conduct assessment and selection process according to organisational policy and legislative requirements 3.2 Assess candidates against specified selection criteria and referee reports 3.3 Prepare recommendations for relevant stakeholders and document according to organisational procedures
4. Manage candidate outcomes	4.1 Inform all candidates of selection decisions 4.2 Provide feedback to candidates according to organisational policies and procedures 4.3 Secure preferred candidate’s agreement 4.4 Coordinate necessary documentation according to organisational procedures, observing confidentiality and privacy requirements
5. Onboard successful candidate	5.1 Advise relevant stakeholders of new appointment, including start date 5.2 Make necessary administrative arrangements for pay and employee record keeping 5.3 Coordinate successful candidate’s onboarding according to organisational policies and procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential to performance but not explicit in the performance criteria.

SKILL	DESCRIPTION
Reading	Interprets a range of textual information from a variety of sources and analyses and reviews for compliance and suitability
Writing	Prepares concise notes to help synthesise information sourced during research Produces reports and other business communication for a range of contexts and audiences using relevant language and structure
Oral Communication	Asks questions and listens carefully to gather, interpret or evaluate information Participates in verbal exchanges using clear language and appropriate tone to provide relevant information and feedback
Self-management	Applies workplace protocols, legislation or regulations relevant to own responsibilities Selects and uses appropriate conventions and protocols when communicating with candidates or clients Takes responsibility for planning and implementing tasks for efficient and effective outcomes
Teamwork	Participates in conversations relevant to role responding, explaining, negotiating and persuading, as required
Problem solving	Uses systematic, analytical processes to evaluate information and make decisions

Unit Mapping Information

Supersedes and is equivalent to BSBHRM405 Support the recruitment, selection and induction of staff.

Supersedes but is not equivalent to:

BSBEMS401 Develop and implement business development strategies to expand client base

BSBEMS402 Develop and implement strategies to source and assess candidates

BSBEMS403 Develop and provide employment management services to candidates

BSBEMS404 Manage the recruitment process for client organisations

BSBSMB417 Recruit staff.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBHRM415 Coordinate recruitment and onboarding

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Performance Evidence

The candidate must demonstrate the ability to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including evidence of the ability to:

coordinate the recruitment and onboarding of two candidates.

In the course of the above, the candidate must:

demonstrate the process for screening and interviewing a candidate

communicate effectively with clients and successful and unsuccessful candidates

review job descriptions and use them to support sourcing, selecting and appointing suitable staff

consult with relevant stakeholders to gain approvals

develop selection criteria and interview questions in consultation with relevant stakeholders

obtain referees’ reports

provide a written report or demonstration of an assessment of a candidate’s skills and selection recommendation

secure preferred candidate’s agreement and provide an employment contract.

Knowledge Evidence

The candidate must be able to demonstrate knowledge to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including knowledge of:

key provisions of relevant legislation, regulations, standards and codes of practice that affect employment agencies and organisation’s recruiting processes

common interview techniques and recruitment sourcing methods

common methods of attracting candidates

methods to assess and report on candidates according to organisational procedures

strategies to provide feedback to candidates according to organisational procedures.

Assessment Conditions

Skills in this unit must be demonstrated in a workplace or simulated environment where the conditions are typical of those in a working environment in this industry.

This includes access to:

workplace policies and procedures relevant to performance evidence

position descriptions

legislation, regulations, Codes and Standards relevant to staff recruitment, selection and onboarding.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBINS401 Analyse and present research information

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Application

This unit describes the skills and knowledge required to collect, organise, analyse and present information using available systems and sources. This includes identifying research requirements and sources of information, evaluating the quality and reliability of the information, and preparing and producing reports.

The unit applies to those who are required to analyse and apply their knowledge of the organisation to research tasks, evaluate information from a variety of sources and apply solutions to a range of predictable and unpredictable problems.

No licensing, legislation or certification requirements apply to this unit at the time of publication.

Unit Sector

Technical Skills – Information Services

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify and confirm research strategy	1.1 Identify research objectives according to organisational requirements 1.2 Identify potential sources for research information relevant to organisation requirements 1.3 Assess reliability of potential sources 1.4 Identify and confirm information research strategy is relevant to the research objectives
2. Collect and store research information	2.1 Access and extract relevant information in a format suitable for analysis and distribution according to research strategy 2.2 Store research information according to security requirements and organisational policies and procedures
3. Analyse and synthesise research information	3.1 Analyse stored information according to research strategy 3.2 Identify themes and draw conclusions according to research strategy 3.3 Demonstrate that assumptions and conclusions used in analysis are clear, justified, supported by evidence and consistent with research strategy
4. Present research information	4.1 Identify methods of reporting that align with the intended audience and relevant organisational requirements 4.2 Draft research report on findings 4.3 Facilitate review of draft report according to organisational policies and procedures 4.4 Distribute research report according to organisational policies and procedures 4.5 Obtain feedback and comments on suitability and sufficiency of findings in accordance with organisational requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential to performance but not explicit in the performance criteria.

Skill	Description
Reading	Analyses and evaluates textual information to develop information research strategies, integrate facts and ideas and meet organisational requirements
Writing	Gathers, evaluates and integrates information from a range of sources Presents findings, recommendations and issues in required format using language, structure and style appropriate to audience
Oral Communication	Presents recommendations and issues using language appropriate to audience and according to organisational requirements
Self-management	Plans, organises and implements tasks to meet organisational requirements Takes responsibility for the outcomes of routine decisions related directly to own role
Problem solving	Identifies and solves foreseeable problems in familiar work contexts
Technology	Uses the main features and functions of digital technologies and tools to research and analyse information

Unit Mapping Information

Supersedes and is equivalent to BSBRES411 Analyse and present research information.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBINS401 Analyse and present research information

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Performance Evidence

The candidate must demonstrate the ability to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including evidence of the ability to:

research, analyse and present research findings according to organisational requirements on at least two occasions.

In the course of the above, the candidate must:

identify research requirements and objectives

collect, organise and present research information

maintain information securely

prepare report on research findings, including:

justified assumptions and conclusions

efficient and reliable research methods.

Knowledge Evidence

The candidate must be able to demonstrate knowledge to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including knowledge of:

organisational policies and procedures relating to:

accessing information

storing information

security requirements

form and content of research report

key aspects of the reliability and validity of research and analysis

common research strategies

key aspects of relevant information sources, including:

reliability

accuracy

authority

audience

relevance

likelihood of bias.

Assessment Conditions

Skills in this unit must be demonstrated in a workplace or simulated environment where the conditions are typical of those in a working environment in this industry.

This includes access to:

workplace information systems, equipment and resources relevant to performance evidence

workplace policies and procedures relevant to performance evidence.

Assessors of this unit must satisfy the assessor requirements in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBLDR411 Demonstrate leadership in the workplace

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Application

This unit describes the skills and knowledge required to lead teams and individuals by modelling high standards of conduct to reflect the organisation’s standards and values.

The unit applies to individuals who are making the transition from being a team member to taking responsibility for the work and performance of others and providing the first level of leadership within the organisation. These leaders have a strong influence on the work culture, values and ethics of the teams they supervise.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Social Competence – Leadership

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to demonstrate leadership	1.1 Identify organisation’s requirements for management performance 1.2 Identify qualities required for positive management performance according to organisational policies and procedures 1.3 Develop and implement performance plans for individual and team according to organisation’s business objectives 1.4 Establish key performance indicators according to organisation’s business objectives
2. Align behaviour with organisational values	2.1 Locate and assess organisation’s standards and values for conducting business 2.2 Identify how own performance will contribute to upholding organisational values 2.3 Identify issues to be resolved according to organisational values 2.4 Gather and organise information relevant to the issues under consideration
3. Model leadership behaviour	3.1 Facilitate individual’s and team’s active participation in team decision-making processes 3.2 Examine options and assess associated risks to determine preferred course of action 3.3 Develop plan to implement decisions agreed by relevant individuals and teams 3.4 Use feedback processes to monitor the implementation and impact of decisions

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

SKILL	DESCRIPTION
Reading	Gathers, interprets and analyses text relating to organisational goals, standards and values to aid planning and decision making
Writing	Records and reports key information related to the organisational goals, standards and objectives Researches, plans and prepares documentation for relevant stakeholders
Oral Communication	Uses structure and language when developing performance plans, or when seeking and providing information about organisational goals and objectives
Numeracy	Identifies and comprehends mathematical information in familiar texts to establish key performance indicators
Enterprise and initiative	Identifies how own role meshes with others and contributes to broader work goals Monitors adherence to organisational policies and procedures and considers own role in terms of its contribution to broader goals of the work environment
Teamwork	Collaborates with others to achieve joint outcomes, playing an active role in facilitating effective outcomes Identifies the importance of taking audience, purpose and contextual factors into account when making decisions about what to communicate with whom, why and how
Planning and organising	Develops plan to manage relatively complex, non-routine tasks with an awareness of how they contribute to longer term operational and strategic goals Uses systematic, analytical processes in complex, non-routine situations, setting goals Evaluates effectiveness of decisions in terms of how well they meet stated goals

Unit Mapping Information

Supersedes and is equivalent to BSBMGT401 Show leadership in the workplace.

Supersedes but is not equivalent to BSBMGT405 Provide personal leadership.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBLDR411 Demonstrate leadership in the workplace

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Performance Evidence

The candidate must demonstrate the ability to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including evidence of the ability to:

develop and implement at least two performance plans, including one relating to individuals and one relating to teams.

In the course of the above, the candidate must:

comply with organisation’s standards and values

evaluate own behaviour and performance against organisational standards and values and adjust to achieve required standards

ensure own behaviour and performance contributes to the integrity and credibility of the organisation

facilitate processes to make decisions that are based on:

relevant information

examination of options and associated risks

input from relevant people

communicate about making and implementing decisions including:

facilitating agreement on the preferred course of action and implementation plans

monitoring and seeking feedback on the implementation and impact of decisions.

Knowledge Evidence

The candidate must be able to demonstrate knowledge to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including knowledge of:

methods to identify an organisation’s standards and values when they are stated, and where they are implied

organisational values and expectations of behaviour

basic leadership theories

common leadership styles

organisation’s process for raising questions about standards and values

examples of behaviours and performance that would typically be considered damaging to an organisation

concepts of:

organisational values and ethics

role modelling

integrity and credibility

leadership.

Assessment Conditions

Skills in this unit must be demonstrated in a workplace or simulated environment where the conditions are typical of those in a working environment in this industry.

This includes access to:

workplace documentation and resources.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBLDR412 Communicate effectively as a workplace leader

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Application

This unit describes the skills and knowledge required to communicate effectively as a workplace leader, including understanding the context, choosing methods of communication to suit the audience, and following up.

The unit applies to managers, supervisors and team leaders required to communicate with other persons within the workplace. Communication skills cover a range of methods and contexts within principally structured environments.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Social Competence – Leadership

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for communication	1.1 Identify purpose and audience for communication 1.2 Identify the desired outcome of the communication 1.3 Evaluate available methods of communication according to task requirements and organisational business policies and procedures 1.4 Identify potential barriers to effective communication and develop solutions to minimise impact
2. Engage in communication	2.1 Communicate using media and format relevant to the context 2.2 Use respectful and positive approaches to communications 2.3 Employ two-way processes to ensure receipt and acknowledgement of message 2.4 Provide opportunities to clarify and confirm understanding
3. Review communication	3.1 Maintain record of the communication process and outcomes according to organisational policies and procedures 3.2 Identify follow up actions and communicate to relevant persons 3.3 Seek feedback on communication processes from all parties 3.4 Identify and incorporate opportunities to improve leadership communication processes

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

SKILL	DESCRIPTION
Reading	Analyses and evaluates textual information from a range of sources to inform communication processes
Writing	Plans and prepares workplace documentation for relevant stakeholders according to organisational formats
Oral Communication	Participates in a variety of spoken exchanges with a range of audiences using structure and language to suit the audience
Initiative and enterprise	Adheres to organisational policies and procedures relevant to own role
Teamwork	Cooperates, collaborates and consults with others to clarify and confirm understanding and seek feedback Selects and uses appropriate communication conventions and practices to build rapport, seek or present information
Planning and organising	Plans and implements activities and processes to identify and establish communication and record keeping requirements Uses analytical processes to identify potential problems and generate solutions Systematically gathers and analyses all relevant information and evaluates options in order to make decisions about communication processes

Unit Mapping Information

Supersedes and is equivalent to BSBLDR401 Communicate effectively as a workplace leader.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBLDR412 Communicate effectively as a workplace leader

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Performance Evidence

The candidate must demonstrate the ability to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including evidence of the ability to:

prepare, engage and review communication on at least four occasions with different individuals or groups.

In the course of the above, the candidate must:

identify the context for communication and select approach and responses accordingly

create and present messages by choosing method and mode appropriate to the audience and context

undertake effective two-way communication from the perspective of a supervisor or team leader

identify and record actions required as a result of communication and follow-up in a timely manner.

Knowledge Evidence

The candidate must be able to demonstrate knowledge to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including knowledge of:

legislation requirement and organisational policies on workplace communication

characteristics of effective leadership communication

electronic and non-electronic communication methods, including situations where they would or would not be used

effective listening techniques

common feedback process and methods

leadership communication responsibilities applicable to own role

common barriers to effective communication in a workplace context

characteristics of verbal and non-verbal communication.

Assessment Conditions

Skills in this unit must be demonstrated in a workplace or simulated environment where the conditions are typical of those in a working environment in this industry.

This includes access to:

workplace documentation and resources for communication and leadership.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBLDR413 Lead effective workplace relationships

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Application

This unit describes the skills, knowledge and outcomes required to use leadership to promote team cohesion. It includes motivating, mentoring, coaching and developing the team and forming the bridge between the management of the organisation and team members.

The unit applies to team leaders, supervisors and new or emerging managers where leadership plays a role in developing and maintaining effective workplace relationships. It applies in any industry or community context. At this level work will normally be carried out within routine and non-routine methods and procedures, which require planning, evaluation, leadership and guidance of others.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Social Competence – Leadership

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to lead workplace relationships	1.1 Identify work team objectives according to organisational strategy 1.2 Collect and analyse information for the achievement of work task 1.3 Share ideas and information with relevant internal and external stakeholders according to work task 1.4 Develop strategy for completion of work task in collaboration with work team
2. Lead workplace relationships	2.1 Identify and implement methods to facilitate collaboration to complete work task 2.2 Support colleagues experiencing difficulties fulfilling work requirements 2.3 Manage conflict constructively within the organisation’s processes and parameters of own role 2.4 Communicate work progress to relevant internal and external stakeholders
3. Review leadership	3.1 Seek feedback on relationship management for work task from relevant stakeholders 3.2 Analyse feedback on relationship management 3.3 Evaluate personal performance in leading workplace relationships 3.4 Identify areas of improvement for leading workplace relationships future work tasks

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

SKILL	DESCRIPTION
Reading	Collects, analyses and evaluates textual information from a range of resources to inform improvement strategies
Oral Communication	Selects or adjusts communication style to maintain effectiveness of interaction and build and maintain engagement consistent with organisational requirements
Initiative and enterprise	Identifies and follows legislative and organisational requirements relevant to own role
Teamwork	Selects and uses appropriate conventions and protocols when communicating with diverse stakeholders Adapts personal communication style to build trust and positive working relationships and to show respect for the opinions, values and particular needs of others Plays a lead role in situations requiring effective collaboration, demonstrating conflict resolution skills and ability to engage and motivate others
Planning and organising	Plans and implements activities and processes to manage and review work performance Systematically gathers and analyses all relevant information to formulate and evaluate possible solutions to difficulties

Unit Mapping Information

Supersedes and is equivalent to BSBLDR402 Lead effective workplace relationships.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBLDR413 Lead effective workplace relationships

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Performance Evidence

The candidate must demonstrate the ability to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including evidence of the ability to:

lead effective workplace relationships on at least four occasions with different individuals or groups.

In the course of the above, the candidate must:

access and analyse information required to achieve planned outcomes

collaborate with work team to develop and implement a work task strategy

apply techniques for resolving problems and conflicts, and dealing with poor performance according to organisational and legislative requirements

monitor and communicate work progress to relevant internal and external stakeholders

seek and review feedback to improve workplace leadership.

Knowledge Evidence

The candidate must be able to demonstrate knowledge to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including knowledge of:

considerations for communicating information including audience cultural and social diversity

consultation processes including internal and external sources of consultees

impacts of relationships, cultural and social environment, in supporting or hindering the achievement of planned outcomes

techniques for developing positive work relationships and building trust and confidence in a team, including:

interpersonal styles

communications

consultation

cultural and social sensitivity

networking

impact of legislation and organisational policies on workplace relationships

techniques for communicating information and ideas to a range of stakeholders

common methods to resolve workplace conflict

common methods to manage poor work performance

common methods to monitor, analyse and improve work relationships.

Assessment Conditions

Skills in this unit must be demonstrated in a workplace or simulated environment where the conditions are typical of those in a working environment in this industry.

This includes access to:

legislation, regulations, standards and codes relevant to performance evidence

workplace documentation and resources

interaction with others.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBLDR414 Lead team effectiveness

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Application

This unit describes the skills, knowledge and outcomes required to lead the performance of a team and to develop team cohesion.

The unit applies team leaders, supervisors and new emerging managers who have an important leadership role in the development of efficient and effective work teams. Leaders at this level also provide leadership for the team and bridge the gap between the management of the organisation and the team members. As such they must ‘manage up’ as well as manage their team/s.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Social Competence – Leadership

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Plan team outcomes	1.1 Lead team to identify and establish team objectives and work processes 1.2 Support team to document identified objectives and work processes according to organisational processes 1.3 Encourage team members to incorporate innovation and productivity measures in work plans 1.4 Lead and support team members to meet expected outcomes
2. Promote team cohesion	2.1 Provide opportunities for input of team members into planning, decision making and operational aspects of work team 2.2 Support team members to take responsibility for own work and to assist each other in undertaking required roles and responsibilities 2.3 Provide feedback to team members on their efforts and contributions 2.4 Address or refer issues, concerns and problems identified by team members 2.5 Model expected behaviours and approaches
3. Supervise team performance	3.1 Encourage team members to participate in and take responsibility for team activities and communication processes 3.2 Support team to identify and resolve problems which impede performance 3.3 Ensure own contribution to work team serves as a role model for others
4. Liaise with management	4.1 Establish open communication with line management 4.2 Communicate information from line management to the team 4.3 Communicate unresolved issues, concerns and problems raised by the team to line management to action 4.4 Communicate issues raised by management to the team to action

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

SKILL	DESCRIPTION
Writing	Prepares workplace plans that communicate intent and elicits feedback clearly and effectively
Oral communication	Engages in discussions or provides information using structure and language appropriate to the audience and situation
Teamwork	Selects and uses appropriate conventions and protocols when communicating with team members Adapts personal communication style to model required behaviours, build trust and positive working relationships and to show respect for the opinions and values of others Plays a lead role in situations requiring effective collaboration, demonstrating conflict resolution skills and ability to engage and motivate others
Planning and organising	Develops, implements and monitors plans and processes to ensure team engagement and effectiveness Uses formal analytical thinking techniques to identify issues and generate possible solutions, seeking input from others, as required

Unit Mapping Information

Supersedes and is equivalent to BSBLDR403 Lead team effectiveness.

Supersedes but is not equivalent to BSBSMB407 Manage a small team.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBLDR414 Lead team effectiveness

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Performance Evidence

The candidate must demonstrate the ability to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including evidence of the ability to:

develop a team development plan, that addresses:

innovation and productivity measures

team cohesion

issues management and actions.

In the course of the above, the candidate must:

apply knowledge of organisational goals, objectives and plans to work tasks

communicate with team members and management to identify and establish team purpose, roles, responsibilities, goals plans and objectives and resolve problems

consult, encourage, support and provide feedback to team members

model team leadership behaviours and approaches.

Knowledge Evidence

The candidate must be able to demonstrate knowledge to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including knowledge of:

work processes, including team purpose, roles, responsibilities, goals and plans

organisational escalation policies and procedures

behaviours which enhance organisational image for work team, clients and customers

processes for setting goals that contribute to team effectiveness

effects of individual behaviour on team effectiveness

innovation and productivity measures in work plans

key features of common leadership styles.

Assessment Conditions

Skills in this unit must be demonstrated in a workplace or simulated environment where the conditions are typical of those in a working environment in this industry.

This includes access to:

information about the organisation, including organisational structure, goals, objectives and plans.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBOPS304 Deliver and monitor a service to customers

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Application

This unit describes the skills and knowledge required to identify customer needs, deliver and monitor customer service and identify improvements in the provision of customer service.

The unit applies to those who apply a broad range of competencies in various work contexts. In this role, individuals often exercise discretion and judgement using appropriate knowledge of customer service. They provide technical advice and support to customers over short or long-term interactions.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Business Competence – Business Operations

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify customer needs	1.1 Identify and clarify customer needs and expectations 1.2 Evaluate customer needs and determine priorities for service delivery according to organisational requirements 1.3 Inform customers about available choices for meeting their needs and assist selection of preferred options 1.4 Identify limitations in addressing customer needs and seek assistance from designated individuals, where required
2. Deliver a service to customers	2.1 Provide service to meet identified customer needs according to organisational and legislative requirements 2.2 Establish and maintain rapport with customers 2.3 Manage customer complaints according to organisational and legislative requirements 2.4 Provide assistance and respond to customers with specific needs according to organisational and legislative requirements 2.5 Identify and use available opportunities to promote and enhance services and products to customers
3. Evaluate customer service delivery	3.1 Review customer satisfaction with service delivery using verifiable evidence according to organisational and legislative requirements 3.2 Seek and respond to customer feedback according to organisational policies and procedures 3.3 Identify opportunities to enhance the quality of customer service 3.4 Document recommendations for customer service improvements 3.5 Submit recommendations to relevant personnel according to organisational policies and procedures

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Description
Learning	Identifies and follows up on opportunities to improve work practices and outcomes
Oral communication	Provides information or advice using structure and language to suit the audience Asks questions and listens to gain information or confirm understanding
Reading	Evaluates textual information to determine customer service requirements Proofreads texts for clarity of meaning and accuracy of grammar and punctuation
Writing	Completes responses to customer complaints in required format Prepares reports using sequencing, format and words to communicate recommendations clearly and effectively
Planning and organising	Complies with organisational policies and procedures relevant to role Plans and implements systems to gather and organise information
Problem-solving	Uses problem solving skills to analyse and respond to customer complaints or enquiries
Teamwork	Selects and uses appropriate communication conventions to establish connections, build rapport, seek information and develop professional working relationships Adjusts personal communication style in response to the opinions, values and particular needs of others

Unit Mapping Information

Supersedes and is equivalent to BSBCUS301 Deliver and monitor a service to customers.

Supersedes but is not equivalent to:

BSBCUE309 Develop product and service knowledge for customer engagement operation

BSBEDU303 Assist with the provision of international education information

BSBINT303 Organise the importing and exporting of goods

BSBINT304 Assist in the international transfer of services

BSBSLS407 Identify and plan sales prospects.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBOPS304 Deliver and monitor a service to customers

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Performance Evidence

The candidate must demonstrate the ability to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including evidence of the ability to:

deliver a service to at least three different customers, including:

using communication skills to establish rapport and build relationships with customers according to organisational requirements

identifying customer needs using appropriate questioning and active listening skills

providing customer service according to organisational requirements

responding to and recording customer feedback and action taken according to organisational standards, policies and procedures

producing a report which identifies and recommends ways to improve service delivery.

Knowledge Evidence

The candidate must be able to demonstrate knowledge to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including knowledge of:

key provisions of customer service legislation and consumer law

organisational policies and procedures relating to customer service, including complaints handling

common forms of verifiable evidence that could be used to review customer satisfaction

customer service standards and protocols for serving customers, including customers with specific needs.

Assessment Conditions

Skills in this unit must be demonstrated in a workplace or simulated environment where the conditions are typical of those in a working environment in this industry.

This includes access to:

technology required to gather and provide information and assistance to customers

workplace documents, and organisational policies and procedures relating to customer service

examples of customer complaints and feedback.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBOPS402 Coordinate business operational plans

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Application

This unit describes the skills and knowledge required to implement operational plans by planning and acquiring resources, monitoring and adjusting operational performance and providing reports on performance, as required.

The unit applies to individuals who plan activities to achieve team and organisational objectives. At this level, work will normally be carried out within routine and non-routine methods and involve procedures that require planning, evaluation, leadership and guidance of others.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Business Competence – Business Operations

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to implement operational plan	1.1 Consult with stakeholders to identify resource requirements relevant to operational plan 1.2 Collate, analyse and document details of resource requirements 1.3 Develop operational plan and determine implementation method 1.4 Plan for contingencies 1.5 Develop and present proposals for resource requirements
2. Implement operational plan	2.1 Assist in recruiting and onboarding employees required to implement operational plan according to organisational policies and procedures 2.2 Acquire physical resources and services according to organisational policies and procedures 2.3 Support efficient, cost-effective and safe use of resources 2.4 Adjust implementation of the operational plan in consultation with others to manage contingencies
3. Monitor operational performance	3.1 Collate relevant information and determine operational and productivity performance 3.2 Identify and use key performance indicators (KPIs) and assess operational performance 3.3 Identify unsatisfactory performance and take action to rectify the situation according to organisational policies
4. Review operations based on performance	4.1 Develop recommendations for variation to operational plans 4.2 Present recommendations to the designated persons or groups to gain approval 4.3 Maintain records related to operational performance according to organisational policies and procedures 4.4 Report information on operational performance to management

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Description
Reading	Identifies, interprets, analyses and reviews textual information related to the operational plan and monitoring of operational performance
Writing	Communicates relationships between ideas and information, matching style of writing to purpose and audience Researches, plans and prepares workplace documentation for relevant stakeholders using organisational formats
Oral communication	Participates in a variety of spoken exchanges with a range of audiences varying structure and language to suit the audience
Numeracy	Selects and uses familiar mathematical techniques to organise timely supply of adequate resources for the operational plan and to use budgetary information to monitor performance
Enterprise and initiative	Monitors adherence to organisational policies and procedures and considers own role in terms of its contribution to broader goals of the work environment
Teamwork	Selects and uses appropriate conventions and protocols when communicating with diverse individuals to build rapport, seek or present information Collaborates with others to achieve joint outcomes, playing an active role in facilitating effective group communication, influencing direction and taking a leadership role on occasion
Planning and organising	Takes responsibility for planning, organising, implementing and monitoring tasks required to achieve required outcomes Evaluates effectiveness of decisions in terms of how well they met stated goals Identifies and addresses an increasing range of familiar problems by implementing contingency plans

Unit Mapping Information

No equivalent unit. Supersedes but is not equivalent to:

BSBFLM305 Support operational plan

BSBMGT402 Implement operational plan.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBOPS402 Coordinate business operational plans

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Performance Evidence

The candidate must demonstrate the ability to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including evidence of the ability to:

prepare, implement and review two operational plans.

In the course of the above, the candidate must:

interact with a range of people and groups to identify resource requirements, performance objectives, systems, procedures and records relating to the operational plan

plan and acquire physical and human resources using organisation’s systems and procedures

manage and support personnel to achieve performance objectives including facilitating new employee onboarding

present information and recommendations to support implementation and variation of the operational plan

monitor operational performance against the performance objectives and budgets and implement improvements to rectify unsatisfactory performance

vary the operational plan and gain approval to deal with contingencies

document and provide reports on performance as required by the organisation.

Knowledge Evidence

The candidate must be able to demonstrate knowledge to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including knowledge of:

processes to identify resource requirements

sources of information to identify resource requirements

methods to manage contingencies including through consultation with relevant stakeholders

key features of performance monitoring systems and processes

common methods for problem solving

methods to support staff including mentoring, coaching and supervision

implementation methods for operational plan

budget and other financial information related to the organisation

organisational objectives including costs, identified shortfalls and surpluses.

Assessment Conditions

Skills in this unit must be demonstrated in a workplace or simulated environment where the conditions are typical of those in a working environment in this industry.

This includes access to:

organisational operational plans, policies and procedures relevant to performance evidence

workplace documentation and resources including budgets

physical and human resource procurement documentation

employee onboarding and performance monitoring procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBOPS403 Apply business risk management processes

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Application

This unit describes the skills and knowledge required to identify business risks and to apply established risk management processes to a defined area of operations that are within the responsibilities and obligations of the work role.

The unit applies to individuals with a broad knowledge of risk analysis or project management who contribute well developed skills in creating solutions to unpredictable problems through analysis and evaluation of information from a variety of sources. They may have responsibility to provide guidance or delegate aspects of these tasks to others. Risks applicable to own work responsibilities and area of operation may include projects being undertaken individually or by a team, or operations within a section of the organisation.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Business Competence – Business Operations

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify risks	1.1 Identify context for risk management 1.2 Undertake required steps to identify risks 1.3 Document identified risks according to relevant policies, procedures, legislation and standards
2. Analyse and evaluate risks	2.1 Analyse risks in consultation with relevant stakeholders 2.2 Undertake risk categorisation and determine level of risk 2.3 Document analysis processes and outcomes
3. Treat risks	3.1 Identify control measures for risks 3.2 Assess strengths and weaknesses of control measures 3.3 Refer risks to relevant personnel, where required, according to policies and procedures 3.4 Select and implement control measures for personal area of operation and responsibilities
4. Monitor and review effectiveness of risk treatments	4.1 Review implemented treatments against measures of success 4.2 Use review results to improve the treatment of risks 4.3 Monitor and review management of risk in personal area of operation

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Description
Learning	Uses analysis and consultative processes to inform decisions about selection and implementation of risk control measures Evaluates effectiveness of plans and results to inform improvement decisions
Reading	Comprehends documents and texts of varying complexity to extract and analyse relevant information
Writing	Uses specific, industry related terminology and logical organisational structure in workplace documents that identify and analyse risk and report management process outcomes
Oral communication	Participates effectively in interactions with stakeholders by using questioning and listening to elicit opinions and clarify understanding
Numeracy	Uses numerical tools to assess risk and uses numerical data to review plans
Enterprise and initiative	Complies with organisational and legislative requirements Takes responsibility for identification and management of risk within own work context and refers matters to others as required
Teamwork	Selects appropriate communication protocols and conventions when conferring with others to establish risk management requirements
Planning and organising	Determines job sequence and works logically and systematically to undertake defined tasks
Technology	Uses familiar digital technologies and systems to access information, prepare plans and communicate with others

Unit Mapping Information

Supersedes and is equivalent to BSBRSK401 Identify risk and apply risk management processes.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBOPS403 Apply business risk management processes

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Performance Evidence

The candidate must demonstrate the ability to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including evidence of the ability to apply organisational policies, procedures and processes to:

treat at least three risks by:

identifying different types of organisational risks

consulting with stakeholders to analyse and evaluate risks

implementing control measures

referring risks that are beyond own area of responsibility to others

maintaining risk management documentation.

Knowledge Evidence

The candidate must be able to demonstrate knowledge to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including knowledge of:

legislative and regulatory context of the organisation in relation to risk management

techniques for identifying and evaluating risks

organisational policies and procedures for risk management

areas where risks are commonly identified in an organisation

risks beyond scope of individual responsibility to be referred to relevant organisational personnel

purpose and key elements of current risk management standards.

Assessment Conditions

Skills in this unit must be demonstrated in a workplace or simulated environment where the conditions are typical of those in a working environment in this industry.

This includes access to:

legislation, regulations, standards and codes relating to business risk

workplace documentation on selected organisational risks.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBOPS404 Implement customer service strategies

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Application

This unit describes the skills and knowledge required to advise, carry out and evaluate customer service strategies.

The unit applies to individuals who have well developed skills and a broad knowledge of customer service strategies for addressing customer needs and problems. Individuals may provide guidance or delegate work related tasks to others.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Business Competence – Business Operations

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Advise on customer service needs	1.1 Identify organisational customer service objectives and customer needs 1.2 Assess and clarify customer requirements 1.3 Identify and diagnose problems with service delivery 1.4 Develop options to improve customer service delivery according to organisational requirements 1.5 Provide recommendations to promote improvement of customer service delivery
2. Support implementation of customer service strategies	2.1 Consult with relevant stakeholders to develop customer service strategies 2.2 Assess customer service strategies and opportunities against customer service objectives 2.3 Identify and allocate available budget resources to fulfil customer service objectives 2.4 Action procedures to resolve customer difficulties and complaints according to organisational requirements
3. Evaluate and report on customer service	3.1 Review stakeholder satisfaction with service delivery according to organisational requirements 3.2 Identify and report changes necessary to meet customer service objectives 3.3 Prepare conclusions and recommendations on future directions of client service strategies 3.4 Monitor systems, records and reporting procedures for changes to customer satisfaction

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Description
Reading	Reviews textual information and comprehends details that relate to the interests or requirements of the client and organisation
Writing	Creates a range of formal texts using structure, grammar and clear and specialised language to describe customer needs, maintain information and support a particular position
Oral communication	Uses pace, intonation, intelligible pronunciation and listening and questioning techniques to interact effectively with others
Numeracy	Recognises and interprets numerical information and performs calculations on familiar mathematical information
Enterprise and Initiative	Recognises and applies organisational protocols and meets expectations associated with own work
Teamwork	Uses a range of strategies to establish a sense of connection and build rapport with customers Collaborates with others contributing knowledge and skills to achieve joint outcomes
Planning and organising	Applies formal and logical processes when planning and implementing tasks Applies standard procedures when responding to familiar problems within own work context
Technology	Uses digital technologies to access, organise, present and store information relevant to own role

Unit Mapping Information

Supersedes and is equivalent to BSBCUS401 Coordinate implementation of customer service strategies.

Supersedes but is not equivalent to:

BSBCUS402 Address customer needs

BSBCUS403 Implement customer service standards

BSBSLS408 Present, secure and support sales solutions.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBOPS404 Implement customer service strategies

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Performance Evidence

The candidate must demonstrate the ability to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including evidence of the ability to:

develop and implement at least two strategies to improve customer service delivery.

In the course of the above, the candidate must:

respond to and report on customer feedback and complaints

review client satisfaction using verifiable data

consult and communicate effectively with relevant people

develop and implement strategies and methods to improve customer service delivery, including:

budgeting

promotion to staff

documentation and follow up.

Knowledge Evidence

The candidate must be able to demonstrate knowledge to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including knowledge of:

customer communication techniques

principles of customer service

sources of verified client information

techniques for identifying customer needs and reviewing customer satisfaction

organisational business structure, products and services related to customer service

techniques for drawing insights from verifiable evidence to develop recommendations and conclusions

product and service standards and best practice models.

Assessment Conditions

Skills in this unit must be demonstrated in a workplace or simulated environment where the conditions are typical of those in a working environment in this industry.

This includes access to:

organisational policies and procedures for customer service

examples of customer complaints and feedback

client satisfaction data.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBPEF401 Manage personal health and wellbeing

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Application

This unit describes the skills and knowledge required to identify signs and sources of strain on personal health and wellbeing (both physical and mental) within job roles and according to key performance indicators (KPIs).

The unit applies to individuals who operate with a high level of autonomy, have excellent communication skills and apply knowledge of organisational policies and relevant legislation.

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Unit Sector

Critical Thinking & Problem Solving – Personal Effectiveness

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Review health and wellbeing framework	1.1 Identify factors in the work environment that may impact on own physical and mental health 1.2 Research techniques for management of own physical health and mental wellbeing 1.3 Assess available resources for inclusion as part of personal health and wellbeing strategy 1.4 Review legislative and organisational policies and procedures relating to health and wellbeing
2. Develop and implement personal health and wellbeing strategy	2.1 Develop strategy for managing personal health and wellbeing 2.2 Share personal health and wellbeing strategy with relevant personnel 2.3 Schedule activities that align with personal health and wellbeing strategy
3. Review personal health and wellbeing strategy	3.1 Monitor own performance against key performance indicators 3.2 Identify new circumstances impacting work requirements and impact on personal health and wellbeing strategy 3.3 Review and update personal health and wellbeing strategy to reflect new circumstances

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential to performance but not explicit in the performance criteria.

Skill	Description
Reading	Analyses and compares specific and complex text to determine and distinguish requirements
Writing	Develops documents that clearly explain ideas and advice Records information using required tools
Numeracy	Interprets mathematical information related to timelines
Enterprise and initiative	Identifies legislative responsibility to provide a safe working environment
Planning and organising	Plans and monitors tasks to ensure deadlines are met and competing demands are accommodated Establishes, implements and monitors strategies, development plans and actions Uses problem-solving techniques to analyse and address issues that arise

Unit Mapping Information

No equivalent unit. Supersedes but is not equivalent to BSBWOR403 Manage stress in the workplace.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBPEF401 Manage personal health and wellbeing

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Performance Evidence

The candidate must demonstrate the ability to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including evidence of the ability to:

develop, implement and review one personal health and wellbeing strategy.

In the course of the above, the candidate must:

evaluate factors that may impact personal health and wellbeing in own personal life and work environment

locate and assess applicable resources

present personal health and wellbeing strategy to relevant personnel

monitor variations in personal circumstances and work performance affecting health and wellbeing.

Knowledge Evidence

The candidate must be able to demonstrate knowledge to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including knowledge of:

techniques for management of physical health

techniques for management of mental wellbeing

time management tools and techniques

key features of organisational policies and procedures relating to health and wellbeing

requirements under work health and safety (WHS) legislation to address workplace stress.

Assessment Conditions

Skills in this unit must be demonstrated in a workplace or simulated environment where the conditions are typical of those in a working environment in this industry.

This includes access to challenges and situations to demonstrate the application of performance evidence.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBPEF402 Develop personal work priorities

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Application

This unit describes the skills and knowledge required to plan and prioritise own work tasks. It also addresses the skills and knowledge to monitor and obtain feedback on personal work performance.

The unit applies to individuals who are required to design their own work schedules and work plans and to establish priorities for their work. They will typically hold some responsibilities for the work of others and have some autonomy in relation to their own role.

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Unit Sector

Critical Thinking & Problem Solving – Personal Effectiveness

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Plan personal work schedule	1.1 Identify task requirements 1.2 Identify own accountabilities in line with task requirements 1.3 Assess barriers for performance of personal accountabilities 1.4 Develop a personal work schedule
2. Implement personal work schedule	2.1 Communicate personal work schedule to relevant personnel 2.2 Monitor own performance according to personal work schedule 2.3 Document variations between expected and actual work performance according to task requirements and communicate to relevant personnel
3. Review personal work priorities	3.1 Seek and evaluate feedback from relevant stakeholders on own work performance 3.2 Analyse variations between expected and actual work performance 3.3 Update personal work schedule according to internal and external feedback and changes in circumstances

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential to performance but not explicit in the performance criteria.

Skill	Description
Learning	Develops strategies to reflect on own performance and obtain feedback
Reading	Identifies and applies textual information from relevant sources to understand organisation’s policies and practices
Writing	Prepares written reports and workplace documentation that communicate complex information clearly and effectively
Numeracy	Analyses numerical information related work accountabilities
Enterprise and initiative	Identifies and understands roles and responsibilities in relation to organisational objectives, policies and procedures
Planning and organising	Plans, organises and implements tasks to meet organisational requirements Uses the main features and functions of digital technologies and tools to complete work tasks efficiently and effectively

Unit Mapping Information

Supersedes and is equivalent to BSBWOR404 Develop work priorities.

Supersedes but is not equivalent to:

BSBSMB408 Manage personal, family, cultural and business obligations

BSBWOR424 Develop a time management plan.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBPEF402 Develop personal work priorities

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Performance Evidence

The candidate must demonstrate the ability to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including evidence of the ability to:

develop, implement and review one personal work schedule.

In the course of the above, the candidate must:

identify personal responsibilities and barriers to their fulfilment according to task requirements

prepare a personal work schedule

communicate work schedule to relevant personnel

monitor personal work performance to identify variations between expected and actual work performance

review own work performance against workgroup objectives through self-assessment and seeking and acting on feedback from internal and external stakeholders.

Knowledge Evidence

The candidate must be able to demonstrate knowledge to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including knowledge of:

content of work plans including:

resource requirements

stakeholder needs

workgroup targets

business technology applications to schedule tasks and plan work

methods of personal work performance review including:

self-assessment

feedback from others

techniques to prepare personal plans and establish priorities

methods to elicit, analyse and interpret feedback.

Assessment Conditions

Skills in this unit must be demonstrated in a workplace or simulated environment where the conditions are typical of those in a working environment in this industry.

This includes access to challenges and situations to demonstrate the application of performance evidence.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBPMG430 Undertake project work

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Application

This unit describes the skills and knowledge required to undertake a minor project or a section of a larger project. It covers developing a project plan, administering and monitoring the project, finalising the project and reviewing the project to identify lessons learned for application to future projects.

The unit applies to individuals who play a significant role in ensuring a project meets timelines, quality standards, budgetary limits and other requirements set for the project.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Business Competence – Project Management

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Establish project parameters	1.1 Identify project scope 1.2 Define project stakeholders 1.3 Seek clarification from delegating authority of issues related to project and project parameters 1.4 Identify responsibilities of relevant stakeholders and reporting requirements 1.5 Clarify relationship of project to other projects and to the objectives of the organisation 1.6 Identify availability and access of resources for undertaking the project
2. Develop project plan	2.1 Identify risks and develop a risk management plan for project, including Work Health and Safety (WHS) 2.2 Develop project budget and timeframe and seek approval from relevant stakeholders 2.3 Consult team members and apply their views in planning the project 2.4 Identify and access appropriate project management tools 2.5 Develop project plan according to project parameters and deliverables 2.6 Finalise project plan and gain necessary approvals to commence project according to documented plan
3. Administer and monitor project	3.1 Communicate to project team members their responsibilities and project requirements 3.2 Establish and maintain required recordkeeping systems throughout the project 3.3 Implement and monitor plans for managing the project 3.4 Undertake risk management as required
4. Finalise and review project	4.1 Complete financial recordkeeping associated with project and confirm according to agreed budget 4.2 Complete project documentation and obtain sign-offs for concluding project 4.3 Review project outcomes and processes against the project scope and plan 4.4 Document feedback and suggested improvements

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

SKILL	DESCRIPTION
Reading	Organises, evaluates and critiques ideas and information from a range of complex texts
Writing	Develops plans, reports and recommendations using vocabulary, structure and conventions appropriate to text Establishes and maintains records according to organisational requirements
Numeracy	Uses formal and some informal, oral and written mathematical language and representation to prepare and communicate budgetary and financial information
Oral communication	Participates in verbal discussions using clear language and appropriate features to present or seek information Using listening and questioning skills to seek information and confirm understanding
Self-management	Identifies and responds to organisational and legislative/regulatory requirements
Teamwork	Selects and uses appropriate communication protocols and practices to ensure shared understanding of project roles and expectations Uses collaborative techniques to engage stakeholders in consultations and negotiations
Planning and organising	Develops and implements plans to manage projects that involve diverse stakeholders with potentially competing demands Systematically gathers and analyses all relevant information and evaluates options to make informed decisions Evaluates outcomes of decisions to identify opportunities for improvement
Technology	Uses digital technologies and applications to access, organise and share information

Unit Mapping Information

Supersedes and is equivalent to BSBPMG522 Undertake project work.

Supersedes but is not equivalent to BSBADM407 Administer projects.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBPMG430 Undertake project work

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Performance Evidence

The candidate must demonstrate the ability to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including evidence of the ability to:

undertake project work on a minor project or a section of a larger project.

In the course of the above, the candidate must:

confirm the quality of project outcomes according to expectations of the organisation

consult and communicate with relevant stakeholders to generate input and engagement in planning, implementing and reviewing the project

provide support to team members to enable them to achieve deliverables and to transition them as appropriate at completion of the project.

Knowledge Evidence

The candidate must be able to demonstrate knowledge to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including knowledge of:

project management tools

types of documents and other sources of information commonly used in defining the parameters of a project

mission, goals, objectives and operations of the organisation

relevant legislation and regulations, including work health and safety (WHS) requirements, for project planning

project management processes according to policies and procedures of the organisation and including:

lines of authority and approvals

quality assurance

human resources

budgets and finance

risk management

recordkeeping

reporting.

Assessment Conditions

Skills in this unit must be demonstrated in a workplace or simulated environment where the conditions are typical of those in a working environment in this industry.

This includes access to:

relevant legislation, regulations, standards and codes

workplace documentation and resources relevant to performance evidence.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBSMB302 Develop a micro business proposal

Modification History

Release	Comments
Release 2	This version released with BSB Business Services Training Package Version 2.0. Version created to clarify intent of unit
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Application

This unit describes the skills and knowledge required to research the feasibility of a business opportunity, and to present a business idea in formats suiting a range of stakeholders.

It applies to individuals who are establishing or operating a micro business providing self-employment.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Management and Leadership – Small and Micro Business

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Evaluate business opportunities	1.1 Identify and research key factors influencing viability of business ideas 1.2 Analyse business ideas in terms of personal or family needs and commitments 1.3 Evaluate impacts of emerging or changing technology, including ecommerce, on the opportunity 1.4 Determine viability of business opportunity in line with perceived risks, available resources, financial returns and other outcomes sought 1.5 Assess and match personal skills and attributes against those required for a particular business opportunity 1.6 Identify and assess business risks according to resources available and personal preferences
2. Detail the business idea	2.1 Develop an accurate description of the business idea for key stakeholders 2.2 Develop an accurate summary of the major products or services required to suit personal needs and requirements
3. Prepare the business overview to suit different stakeholders	3.1 Present an accurate list of key stakeholders and their information requirements 3.2 Determine an acceptable method of presentation of information for each stakeholder 3.3 Provide accurate customised information to target audiences

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Performance Criteria	Description
Reading	1.1, 1.4, 1.6	Interprets information from a range of sources to determine business requirements
Writing	2.1, 2.2, 3.1, 3.3	Uses factual information and industry related terminology to complete required documentation
Numeracy	1.4	Extracts, evaluates and compares numerical information to aid research
Navigate the world of work	1.2, 1.5, 1.6	Begins to develop some insights into various factors influencing career decisions, goals and possibilities
Get the work done	1.1, 1.3-1.6, 2.1, 2.2, 3.2, 3.3	Plans and implements tasks required to prepare and present a business overview Analyses and evaluates options before making decisions, considering needs, resources and constraints Uses a range of digital tools to access, organise, integrate and present relevant information

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBSMB302 Develop a micro business proposal Release 2	BSBSMB302 Develop a micro business proposal Release 1	Minor edits to clarify intent of unit	Equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBSMB302 Develop a micro business proposal

Modification History

Release	Comments
Release 2	This version released with BSB Business Services Training Package Version 2.0. Version created to clarify intent of unit
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Performance Evidence

Evidence of the ability to:

analyse information from a range of sources to evaluate a business opportunity, including:

consideration of personal and family commitments

digital technologies including e-commerce

risk identification and assessment

personal skills and attributes analysis against required skills

financial returns

document and communicate the business idea, and products and services to stakeholders including:

customising information for each stakeholder.

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the unit requirements safely and effectively, the individual must:

summarise relevant government legislative requirements relating to micro business operations

explain how to manage income and expenditure costing for a micro business

discuss regulations and codes of practice relevant to micro business operation

outline principles of risk assessment relevant to the business opportunity

describe at least three different business proposal formats or methods of presentation.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the Management and Leadership – Small and Micro Business field of work and include access to:

business technology including internet access

relevant legislation, regulations, standards and codes

relevant workplace documentation and resources

case studies, or where possible, real situations

interaction with others.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBSMB401 Establish legal and risk management requirements of small business

Modification History

Release	Comments
Release 2	This version released with BSB Business Services Training Package Version 2.0. Version created to clarify intent of unit
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Application

This unit describes the skills and knowledge required to identify and comply with all regulations affecting the business.

It applies to individuals operating a small business who use analytical skills to interpret legislation and regulations and develop procedures to manage compliance.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Management and Leadership – Small and Micro Business

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify and implement business legal requirements	1.1 Identify and research possible options for the business legal structure using appropriate sources 1.2 Determine legislation and regulatory requirements affecting operations of the business under its chosen structure 1.3 Develop and implement procedures to ensure full compliance with relevant legislation and regulatory requirements
2. Comply with legislation, codes and regulatory requirements	2.1 Establish systems to ensure legal rights and responsibilities of the business are identified and the business is adequately protected, specifically in relation to work health and safety (WHS), business registration and environmental requirements 2.2 Identify taxation principles and requirements relevant to the business, and follow procedures to ensure compliance 2.3 Identify and carefully maintain legal documents and maintain and update relevant records to ensure their ongoing security and accessibility 2.4 Monitor provision of products and services of the business to protect legal rights and to comply with legal responsibilities 2.5 Conduct investigations to identify areas of noncompliance with legal and regulatory requirements, and take corrective action where necessary
3. Negotiate and arrange contracts	3.1 Seek legal advice on contractual rights and obligations, if required, to clarify business liabilities 3.2 Investigate and assess potential products and services to determine procurement rights and ensure protection of business interests where applicable 3.3 Negotiate and secure contractual procurement rights for goods and services including contracts with relevant people, as required, in accordance with the business plan 3.4 Identify options for leasing or ownership of business premises and complete contractual arrangements in accordance with the business plan
4. Identify and treat business risks	4.1 identify potential internal and external risks to the business 4.2 assess the probability and impact of identified risks 4.3 prioritise risks for treatment 4.4 develop actions to mitigate risks including identifying insurance requirements and adequate cover

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Performance Criteria	Description
Reading	1.1-1.3, 2.1-2.4, 3.2-3.5	Identifies, analyses and evaluates a range of complex text to determine legislative, regulatory and related business requirements
Writing	1.3, 2.1, 2.3, 2.5, 3.1, 3.3, 3.5	Prepares written reports and workplace documentation that communicate complex information clearly and effectively
Oral Communication	2.5, 3.1, 3.3	Uses specific and relevant language to clearly articulate legal issues, and uses questioning and listening techniques to clarify solutions Participates in verbal negotiations using tone and language suitable to audience
Numeracy	2.2, 2.5, 3.3, 3.4	Reviews, analyses, compares and contrasts numerical data which may be embedded in documents Calculates business insurance costs and compares costing options
Navigate the world of work	1.2, 1.3, 2.1	Monitors adherence to organisational policies and legislative responsibilities and considers own role in terms of its contribution to broader goals of work environment
Interact with others	3.1, 3.3	Plays a lead role in situations requiring effective collaboration, demonstrating high-level influencing skills, focusing and shaping awareness, and engaging and motivating others
Get the work done	1.1-1.3, 2.1	Takes responsibility for planning and organising own workload, identifying ways of sequencing and combining elements for greater efficiency Implements actions as per plan, making adjustments if necessary and addressing unexpected issues Understands importance of secure information and privacy in relation to own work and takes personal responsibility for identifying and managing risk factors Makes a range of critical and non-critical decisions in complex situations, taking a range of constraints into account

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBSMB401 Establish legal and risk management requirements of small business Release 2	BSBSMB401 Establish legal and risk management requirements of small business Release 1	Minor edits to clarify intent of unit	Equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBSMB401 Establish legal and risk management requirements of small business

Modification History

Release	Comments
Release 2	This version released with BSB Business Services Training Package Version 2.0. Version created to clarify intent of unit
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Performance Evidence

Evidence of the ability to:

demonstrate a systematic approach to identifying, managing and meeting legal and regulatory requirements, specifically in regard to WHS, business registration and environmental requirements

ensure compliance, by:

following taxation and industrial relations principles

updating and maintaining legal documents

investigating areas of non-compliance

monitoring provision of products and services

taking corrective action where necessary

negotiate and arrange contracts, including:

seeking legal advice

investigating procurement rights

identifying options of leasing or ownership of business premises.

Identify, assess and treat risks specific to the business including

prioritising risks with highest probability of occurrence and greatest negative impact on the business

identifying insurance requirements

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the unit requirements safely and effectively, the individual must:

outline business registration and licensing requirements

identify all government legislative requirements relating to the specific business operation

explain creation and termination of relevant legal contracts

summarise relevant cultural differences and legal implications

describe legal rights and obligations of alternative ownership structures

outline necessary record keeping to meet minimum legal and taxation requirements

summarise relevant consumer legislation and industry codes of practice

outline the key steps in the risk management process

explain relevant insurance requirements and products.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the Management and Leadership – Small and Micro Business field of work and include access to:

office equipment and resources

business technology including internet access

specialist software for analysis of data

relevant legislation, regulations, standards and codes

relevant workplace documentation and resources

case studies, or where possible, real situations

interaction with others.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBSMB402 Plan small business finances

Modification History

Release	Comments
Release 2	This version released with BSB Business Services Training Package Version 2.0. Version created to clarify intent of unit
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Application

This unit describes the skills and knowledge required to identify financial requirements of a business, including profit targets, cash flow projections and strategies to garner financial support.

It applies to individuals who operate a small business or work within an existing micro or small businesses and interpret financial data.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Management and Leadership – Small and Micro Business

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify costs, calculate prices and prepare profit statement	1.1 Identify and document costs associated with production and delivery of business products and services 1.2 Calculate prices based on costs and profit margin, as an hourly charge-out rate for labour or unit price for products 1.3 Calculate breakeven sales point to establish business viability and profit margins 1.4 Identify appropriate pricing strategies in relation to market conditions to meet business profit targets 1.5 Prepare projected profit statement to supplement the business plan
2. Develop a financial plan	2.1 Set profit targets or goals to reflect owner’s desired returns 2.2 Identify working capital requirements necessary to attain profit projections 2.3 Identify noncurrent asset requirements and consider alternative asset management strategies 2.4 Prepare cash flow projections to enable business operation in accordance with business plan and legal requirements 2.5 Identify capital investment requirements accurately for each operational period 2.6 Select budget targets to enable ongoing monitoring of financial performance
3. Acquire finance	3.1 Identify startup and ongoing financial requirements according to financial plan/budget 3.2 Identify sources of finance, including potential financial backers, to provide required liquidity for the business to complement business goals and objectives 3.3 Investigate cost of securing finance on optimal terms 3.4 Identify strategies to obtain finance as required to ensure financial viability of the business

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Performance Criteria	Description
Reading	1.1, 1.5, 2.1-2.5, 3.1, 3.2	Identifies, analyses and evaluates complex information from a range of sources
Writing	1.1, 1.5, 2.1, 2.4, 3.2	Prepares written reports and workplace documentation that communicate complex information clearly and effectively
Oral Communication	1.1, 3.2	Uses specific and relevant language to secure finance and uses questioning and listening techniques to clarify outcomes Participates in verbal negotiations using tone and language suitable to audience
Numeracy	1.1-1.5, 2.1, 2.2, 2.4-2.6, 3.1, 3.3, 3.4	Analyses numerical information to determine costs, prices, profit and losses, and other financial data
Navigate the world of work	2.4	Appreciates implications of legal and regulatory responsibilities related to own work
Get the work done	1.1, 1.4, 2.1-2.3, 2.5, 2.6, 3.1, 3.2, 3.4	Sequences and schedules complex activities, including implementing and monitoring financial strategies Makes a range of critical and non-critical decisions in relatively complex situations, taking a range of constraints into account, making adjustments as necessary Regularly uses formal thinking techniques to generate new ideas

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBSMB402 Plan small business finances Release 2	BSBSMB402 Plan small business finances Release 1	Updated to clarify intent	Equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBSMB402 Plan small business finances

Modification History

Release	Comments
Release 2	This version first released with BSB Business Services Training Package Version 2.0. Version created to clarify intent of unit
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Performance Evidence

Evidence of the ability to:

develop a financial plan which identifies financial requirements of the business, including cash flow projections and a projected profit statement

follow the financial plan, including:

demonstrating an awareness of appropriate legal requirements

implementing strategies to monitor financial performance

identify sources and investigate costs of securing appropriate financial assistance.

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the unit requirements safely and effectively, the individual must:

explain breakeven analysis

clarify costing for the business, including margin or markup, hourly charge-out rates and unit costs

summarise financial decision-making relevant to the business

outline methods and relative costs of obtaining finance

summarise principles for preparing balance sheets

provide a detailed explanation of:

principles for preparation of cash flow forecasts

principles for preparation of profit and loss statements

purpose of financial reports

explain relevant accounting terminology

describe working capital cycles.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the Management and Leadership – Small and Micro Business field of work and include access to:

software for financial calculations

relevant legislation, regulations, standards and codes

relevant workplace documentation and resources

case studies or where possible, real situations.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBSTR401 Promote innovation in team environments

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Application

This unit describes the skills and knowledge required to identify and implement ways of promoting innovation within team environments in the workplace.

The unit applies to individuals who are team participants or team leaders responsible for playing a proactive role in demonstrating innovation in a formal or informal team environment.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Critical Thinking and Problem Solving – Business Strategy

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify opportunities to maximise innovation	1.1 Identify team requirements relating innovation 1.2 Determine team dynamic and own relationship with team 1.3 Assist in evaluating team requirements according to workplace policies and procedures 1.4 Assist in identifying team’s current ways of working according to team objectives 1.5 Assist in identifying opportunities in areas for innovation 1.6 Assist in creating processes that allow team members to suggest options for innovation and innovative ideas
2. Organise and agree on effective ways of working	2.1 Identify ideas for ways of working better 2.2 Delegate responsibilities across the team, and encourage and reinforce teambased innovation 2.3 Agree and share responsibilities and confirm best use of team strengths and abilities 2.4 Schedule activities that allow time for thinking, challenging and collaboration 2.5 Establish reward and stimulation as an integral part of the team’s way of working
3. Support and guide colleagues to promote innovation	3.1 Demonstrate behaviour that supports innovation within team 3.2 Create an environment for staff to proactively share information, knowledge and experiences with other team members 3.3 Dedicate time with team members to challenge and test ideas 3.4 Discuss and explore innovation ideas with other team members
4. Evaluate innovation ideas and promotion	4.1 Identify criteria to review successful innovation in the workplace 4.2 Share innovation successes and examples of successful innovation within own workplace 4.3 Reflect on implemented innovation ideas 4.4 Seek and respond to feedback from relevant stakeholders to generate discussion and identify improvements in promoting innovation 4.5 Discuss with relevant stakeholders the challenges of being innovative 4.6 Document feedback received for improvements in promoting innovation for future activities

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential to performance but not explicit in the performance criteria.

SKILL	DESCRIPTION
Reading	Interprets and analyses textual information, from a wide range of sources, to identify information relevant to team activities
Writing	Uses clear language and formats appropriate for the audience to highlight and present specific information
Oral communication	Actively participates in verbal exchanges of ideas and elicits the views and opinions of team members by listening and questioning Uses clear language to clarify rules and roles relating to team activities in formal and informal situations
Numeracy	Interprets numeric information relevant to team activities
Planning and organising	Selects the appropriate form, channel and mode of communication for a specific purpose relevant to own role
Teamwork	Uses inclusive techniques to initiate, contribute and promote discussion amongst potentially diverse team members Recognises the importance of establishing and building effective working relationships
Planning and organising	Plans, sequences and prioritises tasks for efficient and effective outcomes
Problem solving	Uses problem-solving processes to address less predictable problems, and when appropriate, seeking input from others Contributes to continuous improvement of current work practices by applying basic principles of analytical and lateral thinking Reflects on outcomes and further explores own and the team’s role in implementing innovation
Initiative and enterprise	Understands the nature and purpose of own role and how it affects others in the work context

Unit Mapping Information

No equivalent unit. Supersedes but is not equivalent to BSBINN301 Promote innovation in a team environment.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBSTR401 Promote innovation in team environments

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Performance Evidence

The candidate must demonstrate the ability to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including evidence of the ability to:

on at least two occasions assist a team to create an innovative team environment.

In the course of the above, the candidate must:

encourage others to contribute to innovation

identify ways of working

implement and communicate improvements

plan and schedule activities

reflect on activities, feedback and challenges to identity improvement options

model open and respectful communications

contribute to the make-up and rules of the team.

Knowledge Evidence

The candidate must be able to demonstrate knowledge to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including knowledge of:

types of innovation and their benefits

ways of working, including:

working hours

working spaces

agile working

workplace policies and procedures

internal and external factors that contribute to a team becoming and remaining innovative, including:

team characteristics

role of group dynamics and diversity

broader environmental factors

activities that can encourage and hinder innovation in a team, including:

allocation of time and activities

modelling behaviour

rewards and recognition

communications

feedback.

Assessment Conditions

Skills in this unit must be demonstrated in a workplace or simulated environment where the conditions are typical of those in a working environment in this industry.

This includes access to:

workplace equipment and resources relevant to performance evidence.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBSTR402 Implement continuous improvement

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Application

This unit describes the skills and knowledge required to implement continuous improvement of systems and processes of an organisation. It includes using systems and strategies to encourage the team to participate in the process, monitoring and reviewing performance, and identifying opportunities for further improvements.

The unit applies to managers who are responsible for implementing the continuous improvement process to achieve the objectives of the organisation.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Critical Thinking and Problem Solving – Business Strategy

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify and plan for improvement	1.1 Identify relevant stakeholders and establish improvements required 1.2 Identify where new systems and processes could be implemented 1.3 Promote team involvement in decision making processes for team systems and processes 1.4 Communicate and agree on new improvement systems and processes with relevant stakeholders 1.5 Manage reports and recommendations for using systems and processes of the organisation 1.6 Establish risk review processes
2. Monitor implementation of continuous improvement	2.1 Use workplace systems and technology, and monitor team performance according to organisational policies and procedures 2.2 Implement new systems and processes in consultation with relevant stakeholders 2.3 Maintain new system and processes in consultation with relevant stakeholders 2.4 Identify and resolve system and process issues
3. Evaluate implementation of continuous improvement	3.1 Communicate productivity improvements to relevant stakeholders and confirm their understanding 3.2 Seek and respond to feedback from relevant stakeholders on proposed improvement systems and process 3.3 Review improvement systems and process, and make changes, as required

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential to performance but not explicit in the performance criteria.

SKILL	DESCRIPTION
Reading	Evaluates and integrates facts and ideas to construct meaning from a range of text types in order to implement continuous improvement systems and processes
Writing	Selects vocabulary, grammatical structures and conventions appropriate to text Researches, plans and prepares continuous improvement documentation for required stakeholders
Oral communication	Participates in a variety of spoken exchanges with a range of audiences using structure and language to suit the audience
Initiative and enterprise	Monitors adherence to organisational policies and procedures and considers own role in terms of its contribution to broader goals of the work environment Recognises the potential of new approaches to enhance work practices and outcomes Uses systematic, analytical processes in complex, non-routine situations, setting goals, gathering required information and identifying and evaluating options against agreed criteria
Teamwork	Selects and uses required conventions and protocols when communicating with diverse individuals to seek and share information Collaborates with others to achieve joint outcomes, playing an active role in facilitating effective group communication, influencing direction and taking a leadership role on occasion
Self-management	Evaluates effectiveness of decisions in terms of how well they meet stated goals
Technology	Uses digital applications to access and filter data, extract, organise, integrate and share required information
Planning and organising	Takes responsibility for planning and organising own workload to achieve required outcomes

Unit Mapping Information

Supersedes and is equivalent to BSBMGT403 Implement continuous improvement.

Supersedes but is not equivalent to:

BSBCON401 Work effectively in a business continuity context

BSBMGT406 Plan and monitor continuous improvement.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBSTR402 Implement continuous improvement

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Performance Evidence

The candidate must demonstrate the ability to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including evidence of the ability to:

implement at least one continuous improvement system or process in an organisation or work area.

In the course of the above, the candidate must:

provide support to enable individuals and teams to participate in decisions, take responsibility, show initiative and implement improvement processes

communicate effectively to support the implementation of improvements and improvement system and processes

implement, monitor and update improvement plans, processes and procedures to improve performance

document performance to identify further opportunities for improvement

manage records and reports in the systems and procedures of the organisation.

Knowledge Evidence

The candidate must be able to demonstrate knowledge to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including knowledge of:

continuous improvement systems and processes

coaching and mentoring needs to support continuous improvement

change management techniques that support continuous improvement and initiative

organisation’s systems and data used for benchmarking and monitoring performance for continuous improvement.

Assessment Conditions

Skills in this unit must be demonstrated in a workplace or simulated environment where the conditions are typical of those in a working environment in this industry.

This includes access to:

workplace documentation and resources relevant to performance evidence.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBSUS411 Implement and monitor environmentally sustainable work practices

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Application

This unit describes the skills and knowledge required to analyse and implement improvements to the environmental sustainability of work practices and monitor their effectiveness.

The unit applies to individuals with responsibility for the practices of a specific work area or who lead a work group or team.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Business Competence – Sustainability

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Establish sustainable work contexts	1.1 Identify and assess organisational compliance against environmental legislation, regulations and standards 1.2 Collect data on environmental efficiency in organisational systems and processes 1.3 Analyse data on environmental efficiency and current purchasing strategies and identify areas for improvement 1.4 Consult stakeholders and external data sources on sustainability best practice 1.5 Develop efficiency targets and methods to monitor outcomes
2. Implement sustainable work practices	2.1 Identify and source tools to set efficiency targets 2.2 Implement and integrate efficiency targets with other operational activities 2.3 Support team members to identify possible areas for improved resource efficiency in work areas 2.4 Seek and act on feedback from stakeholders on implementation
3. Monitor performance of sustainable work practices	3.1 Assess outcomes using monitoring method developed 3.2 Document and communicate outcomes to key personnel and stakeholders 3.3 Identify changes required to targets and tools from strategies and improvement plans 3.4 Promote successful strategies in development of new efficiency targets

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential to performance but not explicit in the performance criteria.

Skill	Description
Numeracy	Analyses numerical information to measure usage and calculates metric measurements, quantities and ratios and financial data using appropriate tools
Oral communication	Presents information and seeks advice using structure and language appropriate to audience Participates in discussions using listening and questioning to elicit the views of others and to clarify or confirm understanding
Reading	Identifies and analyses texts to determine legislative and regulatory requirements relevant to work area Reviews reported information to evaluate workplace strategies and improvement practices
Writing	Documents findings of investigations from written and oral sources according to organisational requirements Provides updates about progress using formats and language appropriate to the audience and context
Initiative and Enterprise	Identifies and follows legislative requirements and organisational policies and procedures associated with own role
Teamwork	Selects and uses appropriate conventions and protocols when communicating with internal and external stakeholders to seek or share information Collaborates and consults with a range of stakeholders to achieve shared understanding of individual roles in meeting objectives
Planning and organising	Develops plans to manage routine and non-routine tasks for own work group with an awareness of how they contribute to the broader organisation Uses systematic, analytical processes to set environmental targets, gather relevant information, identify and evaluate alternative approaches Evaluates outcomes of decisions to identify opportunities for improvement
Technology	Uses the main features and functions of digital tools to complete work tasks and access information

Unit Mapping Information

Supersedes and is equivalent to BSBSUS401 Implement and monitor environmentally sustainable work practices.

Supersedes but is not equivalent to:

BSBSUS402 Implement an environmental management plan

BSBSUS403 Measure, monitor and reduce carbon emissions

BSBSUS404 Assess, implement, monitor and report on waste management

BSBSUS405 Assess, monitor and reduce water use

BSBSUS406 Identify and apply sustainability rating tools.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBSUS411 Implement and monitor environmentally sustainable work practices

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Performance Evidence

The candidate must demonstrate the ability to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including evidence of the ability to:

implement and monitor at least three environmentally sustainable work practices.

In the course of the above, the candidate must:

identify current procedures, practices and compliance requirements in relation to environmental and resource sustainability in the workplace

engage and consult with relevant stakeholders to develop and implement sustainability improvements, encourage feedback and to report on outcomes

plan and organise work group activities to:

measure current resource usage

evaluate alternative solutions to workplace environmental issues

resolve workplace sustainability issues and generate ideas for improvements

evaluate and implement strategies to improve resource usage

comply with environmental requirements

apply continuous improvement approaches to enhance organisation’s sustainability performance

apply change management techniques to support sustainability performance.

Knowledge Evidence

The candidate must be able to demonstrate knowledge to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including knowledge of:

compliance requirements for the work area with reference to legislation, regulations, codes of practice and workplace procedures that relate to environmental and sustainability issues

relevant internal and external sources of information for the development of efficiency targets

benchmarks for environmental and resource sustainability relevant to organisation

Australian and international standards for corporate social sustainability

continuous improvement approaches for workplace practices

resources for monitoring sustainable work practices including:

questionnaires and surveys

visual calculations

supply records and invoices

previous internal and external audit documents

organisational systems and procedures that relate to environmental and resource sustainability improvements, including:

supply chain, procurement and costing strategies

quality assurance

recommendation development and seeking approvals

sales strategies and operations.

Assessment Conditions

Skills in this unit must be demonstrated in a workplace or simulated environment where the conditions are typical of those in a working environment in this industry.

This includes access to:

environmental sustainability legislation, regulations, standards and codes

workplace reference materials for environmental sustainability and practices.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBTEC201 Use business software applications

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Application

This unit describes the skills and knowledge required to select and use software and organise electronic information and data.

The unit applies to those who use a limited range of practical skills with a fundamental knowledge of equipment use and the organisation of data in a defined context, under direct supervision or with limited individual responsibility.

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Unit Sector

Digital Competence - Technology Use

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Select and prepare to use technology	1.1 Identify task purpose, audience, format and presentation requirements, and clarify with relevant personnel, where required 1.2 Select relevant technology and software applications to achieve requirements of the task 1.3 Adjust workspace, furniture and equipment to suit own ergonomic requirements
2. Input and process information or data	2.1 Identify and open application, according to task and organisational requirements 2.2 Enter information or data into application according to organisational requirements 2.3 Ensure information or data is checked and amended according to organisational and task requirements 2.4 Format information or data using appropriate application functions according to organisational and task requirements 2.5 Use relevant help functions to overcome simple issues
3. Finalise and store document	3.1 Review and edit final information or data, and prepare for storage in accordance with organisational and task requirements 3.2 Name and store document and exit application

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

SKILL	DESCRIPTION
Reading	Recognises and interprets information from familiar sources to determine job role and task requirements
Writing	Produces and amends files to meet task and organisational requirements Completes required documentation using organisational formats

Unit Mapping Information

Supersedes and is equivalent to:

BSBITU211 Produce digital text documents

BSBITU212 Create and use spreadsheets

BSBWOR204 Use business technology.

Supersedes but is not equivalent to BSBCUE301 Use multiple information systems.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBTEC201 Use business software applications

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Performance Evidence

The candidate must demonstrate the ability to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including evidence of the ability to:

select and use at least three business software applications on two occasions each.

In the course of the above, the candidate must:

select and use technology safely and according to organisational requirements

identify and address faults according to requirements.

Knowledge Evidence

The candidate must be able to demonstrate knowledge to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including knowledge of:

key features of:

organisation’s work health and safety requirements relevant to own role

organisation’s requirements for file naming and storage

applications used for organising electronic information and data.

Assessment Conditions

Skills in this unit must be demonstrated in a workplace or simulated environment where the conditions are typical of those in a working environment in this industry.

This includes access to:

workplace equipment and resources

electronic files, information and data

workplace documentation.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBTWK201 Work effectively with others

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Application

This unit describes the skills and knowledge required to work cooperatively with others and deal effectively with issues, problems and conflict.

The unit applies to individuals who perform a range of routine tasks in a team environment and use a basic knowledge of teamwork in a defined context, under direct supervision or with limited individual responsibility.

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Unit Sector

Social Competence – Teamwork and Relationships

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Develop effective workplace relationships	1.1 Identify individual responsibilities in relation to workgroup members 1.2 Clarify individual and workgroup responsibilities with work team 1.3 Participate in informal meetings and information sharing with workgroup 1.4 Request and apply feedback from supervisor on individual practices
2. Improve workgroup processes	2.1 Support team members to meet workgroup goals 2.2 Contribute to workgroup goals and tasks according to organisational requirements 2.3 Share work-related information with workgroup according to organisational policies and procedures 2.4 Plan strategies for team performance improvement with workgroup
3. Resolve issues, problems and conflict	3.1 Identify advantages of differences in values and beliefs between workgroup members 3.2 Respond to any linguistic and cultural differences in communication styles according to legislation, organisational policies and procedures and ethical standards 3.3 Identify potential workgroup issues, problems and conflicts encountered in the workplace 3.4 Seek assistance from supervisor to address problems and conflicts that arise 3.5 Suggest possible ways of dealing with identified workplace issues

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

SKILL	DESCRIPTION
Reading	Identifies and interprets information to determine task requirements
Writing	Completes required documentation using organisational formats Composes simple documents for others to read
Oral Communication	Presents information and seeks advice using language and features appropriate to audience Participates in discussions using listening and questioning to elicit views of others and to clarify or confirm understanding
Initiative and enterprise	Identifies responsibilities of own role and follows explicit and implicit organisational protocols and procedures
Teamwork	Selects and uses appropriate communication practices when seeking or sharing information Establishes and builds rapport and relationships with others to foster a culture of respect and cooperation in communications Listens to the ideas of others and considers their needs
Planning and organising	Plans and organises work commitments to ensure deadlines and objectives are met

Unit Mapping Information

Supersedes and is equivalent to BSBWOR203 Work effectively with others.

Supersedes and is not equivalent to BSBFLM312 Contribute to team effectiveness.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBTWK201 Work effectively with others

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Performance Evidence

The candidate must demonstrate the ability to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including evidence of the ability to:

work with a group to achieve an objective on at least two occasions and address at least one identified problem or conflict on each occasion.

In the course of the above, the candidate must:

distinguish individual responsibilities from workgroup responsibilities

demonstrate the ability to:

support team members

communicate according to the cultural and linguistic requirements of the individual

act on constructive feedback

use communication channels to share information

cooperate and contribute to team goals

identify improvement opportunities

identify problems and conflicts and address them according to organisational and ethical policies and procedures.

Knowledge Evidence

The candidate must be able to demonstrate knowledge to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including knowledge of:

organisational and ethical standards, policies and procedures that relate to own work role

team responsibilities and duties and their relationship to individual responsibilities and duties

organisational policies and procedures relating to workplace discrimination and bullying

personal values and beliefs including their importance in the development of relationships

communication channels used to communicate in work teams including:

team meetings

one-on-one interactions with individual team members

emails

instant messaging

calls

key problems and conflicts arising in workgroup contexts

methods of resolving team problems including referral to relevant organisational personnel

conflict resolution techniques.

Assessment Conditions

Skills in this unit must be demonstrated in a workplace or simulated environment where the conditions are typical of those in a working environment in this industry.

This includes access to:

workplace discrimination and bullying legislation

organisational and ethical standards, policies and procedures for working with others.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBWHS301 Maintain workplace safety

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Application

This unit describes the skills and knowledge required to implement and monitor the organisation’s work health and safety (WHS) policies, procedures and programs as part of a small work team.

The unit applies to individuals who have a key role in maintaining workplace safety in an organisation. In their role they closely monitor aspects of work associated with the safe delivery of products and services, and they have a responsibility for influencing safety in the workplace.

NOTE: The terms 'occupational health and safety' (OHS) and 'work health and safety' (WHS) are equivalent and generally either can be used in the workplace. In jurisdictions where the Model WHS Legislation has not been implemented RTOs are advised to contextualise the unit of competency by referring to the existing State/Territory OHS legislative requirements.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Regulation, Licensing and Risk – Work Health and Safety

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Assist with incorporating WHS policies and procedures into work team processes	1.1 Use WHS legislation as the basis for meeting the health and safety requirements of a small work team 1.2 Assist in providing and clearly explaining information to the work team about the organisation’s WHS policies, procedures, programs and legislative requirements 1.3 Assist in regularly providing and clearly explaining information to the work team about identifying hazards and risk assessment outcomes
2. Support participative arrangements for managing WHS	2.1 Implement and monitor organisational consultative procedures to facilitate participation of the work team in managing work area WHS 2.2 Deal promptly with issues raised through consultation according to organisational procedures for issue resolution 2.3 Encourage and assist work team members to contribute to managing WHS 2.4 Engage with individuals and work teams to identify and implement improvements in managing WHS feedback
3. Support the organisation’s procedures for providing WHS training	3.1 Provide advice on WHS training needs of individuals and the work team 3.2 Provide advice on strategies and opportunities for developing work team’s WHS competence 3.3 Provide coaching and mentoring assistance to work team members to support the effective development of individual and team WHS competence
4. Participate in identifying hazards, and assessing and controlling risks for the work area	4.1 Provide advice on hazards in the work area according to organisational policies and procedures, and WHS legal requirements 4.2 Support the implementation of procedures to control risks using the hierarchy of control and according to organisational procedures and WHS legal requirements 4.3 Identify and report inadequacies in existing risk control measures according to organisational procedures, the hierarchy of control and WHS legal requirements 4.4 Accurately complete and maintain WHS incident records in the work area according to organisational procedures and WHS legislative requirements

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Performance Criteria	Description
Reading	1.1, 1.2, 1.3	Interprets and analyses legislative and organisational documentation Applies appropriate strategies to construct meaning from legislative and organisational documentation
Writing	1.2, 1.3, 4.3, 4.4	Documents WHS information using required format and industry specific vocabulary
Oral communication	1.2, 1.3, 3.3	Presents information using language appropriate to audience Uses questioning and active listening to confirm understanding
Navigate the world of work	1.1, 1.2, 2.2, 4.1, 4.2, 4.3	Follows policies, procedures and legislative requirements relevant to own role Keeps up to date on changes to legislation or regulations relevant to own role
Interact with others	2.1, 2.2, 2.3, 2.4, 3.1, 3.2, 3.3, 4.1, 4.3, 4.4	Selects appropriate communication protocols and conventions to provide information to others Collaborates with others to achieve joint outcomes, playing an active role in facilitating effective group interaction, influencing direction and taking a leadership role on occasion Beginning to provide feedback to others in forms they can engage with and respond to in the context of encouraging participative contributions
Get the work done	2.1, 2.2, 2.3, 2.4, 3.1, 3.2, 3.3, 4.1, 4.2, 4.3, 4.4	Sequences and schedules activities, monitors implementation and manages relevant communication Initiates standard procedures when responding to issues raised through consultation Uses feedback to identify and implement opportunities improve arrangements for managing WHS issues to improvement

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBWHS301 Maintain workplace safety	BSBWHS301A Maintain workplace safety	Updated to meet Standards for Training Packages Minor edits to clarify intent of performance criteria	Equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBWHS301 Maintain workplace safety

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Performance Evidence

Evidence of the ability to:

implement and monitor the organisation’s work health and safety (WHS) policies and procedures

identify hazards and assess and control risks

assist in explaining and improving WHS policies, procedures and legislative requirements applicable to the organisation

assist in explaining hazards identification and risk assessment outcomes to other team members

implement and monitor consultation about WHS according to legislative and organisational requirements

deal promptly with issues raised as a result of WHS consultation

encourage work team to contribute to identifying and implementing improvements to WHS feedback

assist others to develop WHS competence and provide advice on training needs

complete WHS documentation.

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the unit requirements safely and effectively, the individual must:

describe characteristics and composition of the work team

describe procedures for identifying hazards and assessing and controlling associated risks to health and safety, including the hierarchy of control

outline organisational WHS policies and procedures including those relating to risk management, fire, emergencies, evacuation, incident investigation and reporting

describe relevant Acts, regulations and codes of practice from all levels of government that impact on business operations, especially with regard to WHS and environmental issues, equal opportunity, industrial relations and antidiscrimination

identify WHS aspects of other organisational systems and procedures.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced by individuals carrying out work health and safety duties in the workplace and include access to:

safety processes relevant to the area of work

organisational policies and procedures, standard operating procedures and plans

WHS Acts, regulations, codes of practice, licensing requirements and standards

appropriate office equipment and resources used in the identification and rectification of WHS compliance breaches.

Assessors must satisfy NVR/AQTF assessor requirements.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBWHS311 Assist with maintaining workplace safety

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Application

This unit describes the skills and knowledge required to assist with implementing and monitoring an organisation’s work health and safety (WHS) policies, procedures and programs as part of a small work team.

The unit applies to individuals who have roles in assisting with maintaining workplace safety in an organisation. Individuals closely monitor aspects of work associated with the safe delivery of products and services, and they contribute to influencing safety in the workplace.

NOTES

1. The terms ‘occupational health and safety’ (OHS) and ‘work health and safety’ (WHS) are equivalent, and generally either can be used in the workplace. In jurisdictions where model WHS laws have not been implemented, registered training organisations (RTOs) are advised to contextualise this unit of competency by referring to existing WHS legislative requirements.

2. The model WHS laws include the model WHS Act, model WHS Regulations and model WHS Codes of Practice. See Safe Work Australia for further information.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Regulation, Licensing and Risk – Work Health and Safety

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Assist with incorporating WHS policies and procedures into work team processes	1.1 Identify health and safety requirements of work team according to applicable WHS laws 1.2 Assist with explaining organisational WHS policies, procedures, programs and legislative requirements to required personnel 1.3 Assist with explaining hazard identification and risk assessment outcomes to required personnel
2. Contribute to consultative arrangements for managing WHS	2.1 Assist with implementing consultative processes designed to engage work team in managing WHS 2.2 Respond to WHS issues in a timely manner and according to organisational policies and procedures for issue resolution 2.3 Encourage others to participate in arrangements for managing WHS 2.4 Assist in engaging with required personnel to identify and implement improvements in response to WHS feedback
3. Contribute to organisational procedures for providing WHS training	3.1 Identify WHS training needs of the work team and report to relevant stakeholders 3.2 Identify strategies and opportunities for developing work team’s WHS competence and report to relevant stakeholders 3.3 Provide assistance to work team members to support the effective development of their WHS competence
4. Participate in identifying hazards, and assessing and controlling risks for the work area	4.1 Identify hazards in the work area and report to relevant stakeholders according to organisational policies and procedures, and WHS legislative requirements 4.2 Assist with implementing processes designed to control risks using the hierarchy of control measures according to organisational procedures and WHS legislative requirements 4.3 Identify and document inadequacies in existing risk control measures according to organisational policies and procedures, the hierarchy of control measures and WHS legislative requirements 4.4 Report inadequacies in existing risk control measures to relevant stakeholders 4.5 Complete and maintain WHS incident records in the work area according to organisational procedures and WHS legislative requirements

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Description
Reading	Interprets WHS legislative and organisational documentation Applies appropriate strategies to construct meaning from WHS legislative and organisational documentation
Writing	Documents WHS information using required format and industry specific vocabulary
Oral communication	Presents information using language and non-verbal communication appropriate to audience and context Uses questioning and active listening to confirm understanding
Navigate the world of work	Follows WHS policies, procedures and legislative requirements relevant to own role Keeps up to date with changes to WHS laws relevant to own role
Interact with others	Selects appropriate communication protocols and conventions to provide information to others Collaborates with others to achieve joint outcomes Plays an active role in facilitating effective group interaction, influencing direction and taking a leadership role on occasion Provides feedback to others in forms with which they can engage and respond
Get the work done	Sequences and schedules activities, monitors implementation and manages relevant communication Initiates standard procedures when responding to issues raised through consultation Uses feedback to participate in the identification and implementation of opportunities to improve arrangements for managing WHS issues

Unit Mapping Information

Supersedes and is equivalent to BSBWHS301 Maintain workplace safety.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBWHS311 Assist with maintaining workplace safety

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Performance Evidence

The candidate must demonstrate the ability to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, and to:

assist with implementing and monitoring at least three different organisational work health and safety (WHS) policies or procedures into a work team’s processes.

During the above, the candidate must:

assist with implementing and monitoring consultation about each policy or procedure according to legislative and organisational requirements

identify opportunities to encourage work team to contribute to implementing improvements to each policy or procedure based on feedback received through consultation

complete WHS documentation.

Knowledge Evidence

The candidate must demonstrate knowledge to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit. This includes knowledge of:

characteristics and composition of the work team

procedures related to the following:

identifying hazards

assessing and controlling risks to health and safety, including the hierarchy of control measures

organisational WHS policies and procedures, including those relating to:

risk management

fire

emergencies

evacuation

incident investigation

reporting

relevant legislation, regulations and codes of practice from all levels of government that impact on business operations, including those relating to:

WHS and environmental issues

equal opportunity

industrial relations

antidiscrimination

WHS aspects of other organisational systems and procedures.

Assessment Conditions

Assessment must comply with WHS laws, and WHS legal responsibilities and duty of care required for this unit. It must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities undertaken by individuals carrying out WHS duties in the workplace, and include access to:

safety processes relevant to the area of work

organisational policies and procedures, standard operating procedures and plans

standards, WHS laws and licensing requirements

opportunities for interaction with others

workplace equipment and resources required for the performance evidence.

Assessors of this unit must satisfy the assessor requirements in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBWHS411 Implement and monitor WHS policies, procedures and programs

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Application

This unit describes the skills and knowledge required to implement and monitor an organisation’s work health and safety (WHS) policies, procedures and programs in the relevant work area in order to meet legislative requirements.

The unit applies to those with supervisory responsibilities in a work area who have a broad knowledge of WHS policies and contribute well-developed skills in creating solutions to problems through analysis and evaluation of information from a variety of sources. They provide supervision and guidance to others and have limited responsibility for the output of others.

NOTES

1. The terms ‘occupational health and safety’ (OHS) and ‘work health and safety’ (WHS) are equivalent, and generally either can be used in the workplace. In jurisdictions where model WHS laws have not been implemented, registered training organisations (RTOs) are advised to contextualise this unit of competency by referring to existing WHS legislative requirements.

2. The model WHS laws include the model WHS Act, model WHS Regulations and model WHS Codes of Practice. See Safe Work Australia for further information.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Regulation, Licensing and Risk – Work Health and Safety

Elements and Performance Criteria

ELEMENTS	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Provide information to work team about WHS policies and procedures	1.1 Identify and communicate relevant provisions about WHS laws to work team 1.2 Provide information about organisation’s WHS policies, procedures and programs, and ensure it is readily accessible to work team 1.3 Communicate information about identified hazards and outcomes of risk assessment and control to work team
2. Implement and monitor work team consultative arrangements for managing WHS	2.1 Communicate importance of consultation mechanisms in managing WHS risks to work team 2.2 Apply consultation mechanisms to facilitate work team participation in managing work area hazards, according to organisational policies and procedures 2.3 Contribute to managing issues raised through consultation mechanisms, according to organisational consultation procedures and WHS legislative requirements 2.4 Communicate outcomes of consultation about WHS issues to work team
3. Implement and monitor organisational procedures for providing WHS training to work team	3.1 Identify and document team WHS training needs according to organisational requirements and WHS laws 3.2 Make arrangements to meet WHS training needs of team members in consultation with relevant stakeholders 3.3 Provide workplace learning opportunities to facilitate team and individual achievement of identified WHS training needs
4. Implement and monitor organisational procedures and legal requirements for identifying hazards, and assessing and controlling risks	4.1 Identify and report on hazards in work area according to organisational policies and procedures, and WHS legislative requirements 4.2 Contribute to managing and implementing hazard reports according to organisational policies and procedures, and WHS legislative requirements 4.3 Implement procedures to control risks using the hierarchy of control measures according to organisational policies and procedures, and WHS legislative requirements 4.4 Identify and report inadequacies in existing risk controls according to the hierarchy of control measures, and WHS legislative requirements 4.5 Monitor outcomes of reports on inadequacies, as required, to ensure prompt organisational response
5. Implement and monitor organisational procedures for maintaining WHS records	5.1 Complete and maintain WHS incident records of occupational injury and disease in work area according to organisational policies and procedures, and WHS legislative requirements 5.2 Use aggregate information and data from work area records to meet organisational recordkeeping requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential to performance but not explicit in the performance criteria.

Skill	Description
Reading	Interprets and analyses WHS laws and organisational texts
Writing	Documents organisational WHS policies, procedures and programs according to WHS laws, using structure, layout and language suitable for audience Records WHS issues and actions taken according to reporting requirements Prepares and maintains required records using appropriate structure and vocabulary
Oral communication	Provides WHS organisational information and advice using structure and language suitable for audience Uses questioning and active listening to clarify understanding
Navigate the world of work	Adheres to legal and regulatory responsibilities, and organisational policies and procedures in relation to own WHS role and responsibilities Keeps up to date on changes to WHS laws, and related organisational policies and procedures relevant to own role
Interact with others	Selects and uses appropriate conventions and protocols to facilitate consultation and provide feedback Initiates and contributes to facilitating consultative role: responding, explaining, clarifying and expanding on ideas and information as required Collaborates with others to achieve individual team member and team outcomes
Get the work done	Uses combination of logical planning and intuitive understanding of context to identify relevant information and risks, and to identify and evaluate alternative strategies Uses decision-making processes: sets and clarifies goals, gathers information, and identifies and evaluates choices against a set of criteria Takes responsibility for reporting WHS risk control inadequacies Uses processes to monitor implementation of WHS organisational procedures

Unit Mapping Information

Supersedes and is equivalent to BSBWHS401 Implement and monitor WHS policies, procedures and programs to meet legislative requirements.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBWHS411 Implement and monitor WHS policies, procedures and programs

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Performance Evidence

The candidate must demonstrate the ability to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, and to:

implement and monitor the work health and safety (WHS) policies, procedures and programs for one work area in an organisation.

During the above, the candidate must:

explain relevant WHS information clearly and accurately to work team

provide work team with access to WHS policies, procedures and programs in appropriate structure and language

implement and monitor procedures, according to WHS legislative and organisational requirements, for:

consultation on and communication about WHS hazards and risks

WHS training needs and learning opportunities

WHS records

using WHS aggregate data relating to hazards and risk control.

Knowledge Evidence

The candidate must demonstrate the knowledge to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit. This includes knowledge of:

key provisions of commonwealth and state/territory WHS laws that apply to the business, and procedures for their application in the work area

organisational policies and procedures for:

consulting during WHS issue management

identifying hazards and managing risks, including using aggregate information and work area data

incident response, investigation and reporting

legal responsibilities and duties of managers, supervisors, persons conducting a business or undertaking (PCBUs) and workers in relation to WHS risk management in the workplace

procedures for assessing implications of near misses in relation to incidents, injuries and illnesses in the work area

effective consultation mechanisms in managing health and safety risks in the workplace

features of effective workplace learning opportunities, including coaching and mentoring assistance that facilitates team and individual achievement of WHS training needs

key principles and components of the hierarchy of control measures

procedures for applying the hierarchy of control measures in own work area.

Assessment Conditions

Assessment must comply with WHS laws, legal responsibilities and duty of care required for this unit. It must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities undertaken by individuals carrying out WHS duties in the workplace, and must include access to:

actual workplace or simulated environment

workplace equipment and resources

examples of documents about workplace safety, hazard identification and risk assessment

WHS laws and organisational documentation required to demonstrate the performance evidence

opportunities for interaction with others.

Assessors of this unit must satisfy the assessor requirements in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBWRT311 Write simple documents

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Application

This unit describes the skills and knowledge required to plan, draft and finalise a simple document.

The unit applies to individuals who administer a broad range of competencies in various work contexts and may exercise some discretion and judgement to produce a range of simple documents.

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Unit Sector

Social Competence – Written Communication

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Plan simple document	1.1 Determine audience, purpose and requirements for document according to organisation policies and procedures 1.2 Determine required format, style and structure for document 1.3 Establish method of communication 1.4 Establish key points for inclusion
2. Draft simple document	2.1 Develop draft document to communicate key points according to purpose and requirements for document 2.2 Check that draft meets document purposes and requirements 2.3 Obtain and include additional required information
3. Finalise simple document	3.1 Ensure draft is proofread, where appropriate, by supervisor or colleague 3.2 Make and proofread necessary changes

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential to performance but not explicit in the performance criteria.

SKILL	DESCRIPTION
Reading	Interprets a variety of text to determine and confirm task requirements Proofreads document checking for grammar, spelling, structure, and suitability of style and format for audience
Oral Communication	Uses listening and questioning skills to seek additional information or confirmation of task completion
Self-management	Follows accepted communication practices and protocols when seeking information or feedback from others Takes responsibility for planning, sequencing and prioritising tasks to achieve required outcomes
Technology	Uses the main features and functions of digital tools to complete work tasks

Unit Mapping Information

Supersedes and is equivalent to BSBWRT301 Write simple documents.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBWRT311 Write simple documents

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Performance Evidence

The candidate must demonstrate the ability to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including evidence of the ability to:

plan, draft and finalise three different simple documents that accurately convey the required basic information in a format suitable for the intended audience and purpose according to organisational policies and procedures for document production.

Knowledge Evidence

The candidate must be able to demonstrate knowledge to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including knowledge of:

processes for checking:

basic readability, grammar, spelling, sentence and paragraph sequencing and structure, and punctuation

suitability of document for audience, purpose, and format

organisational policies and procedures relating to written communication

written communication methods, including:

general emails

procedures

business letters

meeting agendas

different formats, styles and structures for documents.

Assessment Conditions

Skills in this unit must be demonstrated in a workplace or simulated environment where the conditions are typical of those in a working environment in this industry.

This includes access to:

office equipment and resources to assist in the production of documents

organisational policies and procedures

examples of documents to review.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

FBPAUD4001 Assess compliance with food safety programs

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to assess compliance against an approved food safety program, where the program is supported by a prescriptive template or tool, or where compliance is checked against a food safety program that has been validated by a technical expert.

This unit applies to individuals who undertake regulatory, commercial or internal audits.

This unit supports relevant legislation, including food standards included in the Australia New Zealand Food Standards Code, industry codes of practice relating to validation and verification of a food safety program, and the audit requirements detailed in the National Regulatory Food Safety Auditor Guideline and Policy, and should be read in conjunction with these documents.

Regulatory food safety audits in Australia are covered by state/territory legislative frameworks that support the requirements of the National Food Safety Audit Policy 2009.

Pre-requisite Unit

Nil

Unit Sector

Food safety auditing (AUD)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Plan the audit	1.1 Develop an audit plan to meet the audit scope 1.2 Ensure the plan is capable of delivering the required outcomes within resource and time allocations 1.3 Ensure the plan includes audit purpose, scope and relevant templates or approved food safety program 1.4 Identify activities and responsibilities for the audit 1.5 Identify audit timing, including timetable for each stage of the audit 1.6 Identify resource, personnel and reporting requirements 1.7 Identify follow-up and completion procedures 1.8 Identify and establish communication protocols to facilitate the effective exchange of information and suited to the auditee environment
2. Confirm that the food business has documented required preliminary work	2.1 Define the food and the method of distribution 2.2 Identify customers and intended use of food 2.3 Describe and document the process 2.4 Ensure the food business has checked their documentation for accuracy and completeness
3. Confirm the food safety program is supported by a tool or template or has been validated	3.1 Assess the documented food safety program and related procedures and prerequisite programs to confirm that they have a prescriptive tool or have been validated by a technical expert 3.2 Review the food business’s method of identifying and analysing food safety hazards 3.3 Select templates, or the approved food safety program, to meet audit scope 3.4 Adapt templates, or the approved food safety program, to suit the needs of the business without adversely affecting food safety 3.5 Review documented verification records to confirm that the requirements of the food safety program are being met 3.6 Assess corrective actions required, where processes are identified as not meeting targets or critical limits, to confirm they meet the requirements of the template or food safety program 3.7 Assess food safety prerequisite programs to confirm they are appropriate for the food business or industry sector to maintain a safe food environment 3.8 Review food safety program documents to confirm currency, accuracy and adequacy to facilitate maintenance of an adequate food safety program
4. Collect evidence to review and assess implementation of food safety programs	4.1 Collect evidence to confirm that documented programs and procedures are working effectively, reflect actual practice and are consistently applied 4.2 Collect evidence to confirm that food safety monitoring and corrective actions are carried out according to procedure 4.3 Collect evidence to confirm that safety prerequisite programs are effective and consistently followed 4.4 Collect evidence to confirm that food safety records are completed and provide an accurate record of events 4.5 Collect evidence to confirm that records are accessed and analysed to confirm effective program maintenance according to the template or food safety program 4.6 Collect evidence to confirm that food safety skills and knowledge of food business personnel is commensurate with their work role 4.7 Collect evidence to confirm that the food safety program has been internally monitored and assessed, updated and improved by a technical expert
5. Manage the audit process	5.1 Monitor audit progress against the audit plan, and identify and address any variation to plan 5.2 Identify and negotiate circumstances requiring the audit plan to be adjusted in a timely manner 5.3 Ensure audit addresses audit scope and is conducted within time and resource constraints to meet quality and professional standards 5.4 Review the audit process to identify opportunities for improvement
6. Consolidate audit outcomes	6.1 Analyse and assess audit evidence to identify any areas of non-compliance with legislation and/or the food safety program 6.2 Identify and classify non-conformities as agreed by the audit plan 6.3 Report non-conformities according to agreed client and/or legislative requirements 6.4 Prepare and submit audit reports and/or certificates or present as required to meet regulatory and client requirements 6.5 Ensure a corrective action implementation plan defining proposed actions and timelines developed by the auditee is reviewed to confirm that template or food safety program requirements are met 6.6 Review audit findings to confirm that evidence is sufficient as defined by the template or approved food safety program
7. Confirm and close out corrective actions	7.1 Monitor and verify implementation and effectiveness of corrective action against the template or the approved food safety program 7.2 Maintain audit records to record corrective actions

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product quality and workplace procedures
Navigate the world of work	Apply knowledge of regulations and policies relevant to workplace food safety programs Monitor adherence to legal and regulatory standards and responsibilities
Get the work done	Plan, monitor and manage relatively complex, routine and non-routine tasks, making adjustments as necessary Use digital tools to monitor processes and access and organise complex data

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPAUD4001 Assess compliance with food safety programs	FDFAU4001A Assess compliance with food safety programs	Updated to meet Standards for Training Packages	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPAUD4001 Assess compliance with food safety programs

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has assessed a minimum of two different food safety programs, where the program is supported by a prescriptive template or tool, or where compliance is checked against a food safety program that has been validated by a technical expert, including:

confirming that the food safety program and/or template is appropriate to the activities of the business and complies with requirements of the Australia New Zealand Food Standards Code

reviewing food safety program records to assess compliance against the approved food safety program and/or template

collecting and analysing evidence to confirm that the food safety program is consistently followed and controls all critical risks

identifying circumstances where variation or customising of the template or food safety program requires further validation

submitting at least one non-compliance report to clearly identify the aspects of the food safety program that have broken down or need further development in order to prevent recurrence.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

Australia New Zealand Food Standards Code, including information on labelling and product ingredients, relevant to the business

required content and scope of food safety programs as defined in the National Food Safety Standard 3.2.1 or other relevant standards

purpose and minimum requirements of risk-based approaches to managing food safety hazards, including the role of prescriptive templates or approved food safety programs in supporting a risk-based approach and the process used to validate these tools

guidelines on implementing industry templates or approved food safety programs

legal requirements of food businesses, including underweights, true and accurate descriptions, and accuracy of claims (e.g. organic, free range)

legal liability of auditors and protection against litigation and professional practice issues, including the circumstances under which an auditor could be prosecuted, and insurance requirements

audit activities and principles, including guidelines on audit stages and activities as outlined in International Organization for Standardization (ISO) 19011:2011

existence of international standards that cover traceability of food and the food chain supply, consumer product recalls, quality and food safety management systems

personal attributes required of food safety auditors, including those outlined in ISO 19011:2011, and additional system owner requirements where required

role, responsibilities and powers of enforcement agencies, authorised officers and commercial auditors, including reporting responsibilities, legal liability of auditors and delegation of authority to commercial auditors as may apply in some states and territories

information handling and management system protocols, including rights of access to information, maintenance of confidentiality of audit information and reports and information dissemination requirements

evidence appropriate for use in audit processes, including the difference between objective and hearsay evidence and methods for recording and managing evidence to provide reliable reference information in the event that evidence is challenged

vocabulary and terms relating to food safety programs, including terms and jargon to describe technical processes, industry standards and common biological and chemical terms

common biological, physical and chemical hazards that may occur in the food business, and appropriate methods of control and critical limits as outlined in the approved food safety program or template

the impact of (1) the design and construction of premises and (2) the selection, application and condition of equipment, on food safety as defined in Food Safety Standard 3.2.3

role of prerequisite programs in controlling hazards, including the relationship between prerequisite programs and risk-based approaches to controlling food safety hazards

circumstances, implications and responsibilities in the event that the auditee requests that the audit ceases

circumstances and authority to initiate cessation of an audit

methods to assess skill requirements and options to confirm that the responsible personnel within the food business have knowledge of the food safety and food hygiene relevant to the food business.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

plant and equipment that would typically be used in a commercial manufacturing business

specifications:

food safety plans

food safety-related documentation required to implement and record the food safety plan

evidence and documentation relevant to processes that would typically be used to assess compliance with the food safety program.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPAUD4002 Communicate and negotiate to conduct food safety audits

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to select and use appropriate methods of communication and negotiation to support audit processes.

This unit applies to individuals who undertake regulatory, commercial or internal audits. This includes taking responsibility for their own work and providing and communicating solutions to a range of predictable and sometimes unpredictable problems.

This unit supports relevant legislation, including food standards included in the Australia New Zealand Food Standards Code, industry codes of practice relating to validation and verification of a food safety program, and the audit requirements detailed in the National Regulatory Food Safety Auditor Guideline and Policy, and should be read in conjunction with these documents.

Regulatory food safety audits in Australia are covered by state/territory legislative frameworks that support the requirements of the National Food Safety Audit Policy 2009.

Pre-requisite Unit

Nil

Unit Sector

Food safety auditing (AUD)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Develop a communication plan to support audit processes	1.1 Define and agree on scope of audit with client 1.2 Define, communicate and agree on roles and responsibilities of all personnel involved in the audit process, including those for whom English is a second language 1.3 Determine and agree on appropriate communication methods and protocols and specific arrangements, including reporting requirements 1.4 Document the communication plan
2. Select and use appropriate communication methods to conduct an audit	2.1 Select communication methods to take account of system owner and food business requirements, workplace culture and individual differences 2.2 Use appropriate communication methods to establish and maintain effective client relationships 2.3 Interpret information provided by the auditee in the context of the industry sector, language and culture of the business 2.4 Apply communication techniques to encourage all relevant parties to participate and express views throughout audit
3. Negotiate to achieve agreement on audit outcomes	3.1 Identify and clarify areas of disagreement over audit outcomes with the auditee 3.2 Seek understanding on actions to be followed to resolve outstanding issues 3.3 Treat auditee’s views with respect 3.4 Explore options for resolving differences to reach agreement and meet audit timeline and resource parameters 3.5 Explore appropriate issue resolution strategies to increase the likelihood of agreement on steps required to conclude the audit 3.6 Manage the negotiation process to maintain constructive client relationships 3.7 Report any areas of continuing non-compliance that result from unresolved differences to system owners and appropriate authorities as required

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Writing	Document communication plan and audit outcomes in an appropriate format to support the food safety audit process
Get the work done	Use problem-solving skills to identify and analyse non-conformance

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPAUD4002 Communicate and negotiate to conduct food safety audits	FDFAU4002A Communicate and negotiate to conduct food safety audits	Updated to meet Standards for Training Packages Minor changes to Application and Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPAUD4002 Communicate and negotiate to conduct food safety audits

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has used and applied appropriate communication methods in a food safety audit situation, with a minimum of two different clients or auditees, including:

a situation where a number of workers have limited English language and literacy skills

a conflict-based situation where the outcomes are contested by the auditee.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

legislation that impacts on acceptable communication methods and conduct, including anti-discrimination, anti-harassment and privacy legislation

language relevant to audit process, including terms and jargon to describe food safety legislation, technical processes and industry standards

effective communication strategies to communicate at different stages of the audit, including to collect audit evidence, provide and present information, facilitate meeting processes, facilitate issue management and conflict resolution, and communicate audit findings

confidentiality needs and expectations of food businesses

strategies to communicate in culturally diverse environments

dynamics of conflict and strategies to manage resolution

the structure, authority levels and lines of reporting within a food business

communication methods relevant to different groups and audiences

reporting formats and requirements to meet client and legislative needs.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

case studies of audit findings, including those that involve workers with limited English language and literacy skills, and those that are disputed by the auditee

relationships:

interactions with food production clients and workers.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPAUD4003 Conduct food safety audits

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to verify and confirm validation of food safety programs in the context of food safety legislation and client requirements.

This unit applies to individuals who conduct on-site audits, and is relevant to regulatory and commercial food safety system auditors who may be auditing food safety in various contexts.

This unit supports relevant legislation, including food standards included in the Australia New Zealand Food Standards Code, industry codes of practice relating to validation and verification of a food safety program, and the audit requirements detailed in the National Regulatory Food Safety Auditor Guideline and Policy, and should be read in conjunction with these documents.

Regulatory food safety audits in Australia are covered by state/territory legislative frameworks that support the requirements of the National Food Safety Audit Policy 2009.

Pre-requisite Unit

Nil

Unit Sector

Food safety auditing (AUD)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Define the scope of the audit	1.1 Identify audit scope and define the extent of the audit to meet legislative and audit client requirements 1.2 Ensure audit criteria meet legislative and client requirements 1.3 Ensure the definition and levels of non-conformity and related reporting responsibilities are identified as consistent with legislative requirements and client requirements 1.4 Identify evidence required to address audit scope and criteria, and select appropriate collection methods 1.5 Review food safety management system documents to determine adequacy for the purposes of the audit
2. Plan the audit	2.1 Develop an audit plan that includes definitions and levels of non-conformity to meet the audit scope 2.2 Identify activities and responsibilities for the audit 2.3 Identify audit timing, including timetable for each stage of the audit 2.4 Identify resource, personnel and reporting requirements 2.5 Identify follow-up and completion procedures 2.6 Establish communication protocols to facilitate the effective exchange of information and suited to the auditee environment
3. Conduct the audit	3.1 Communicate information on the audit scope and methodology in an effective and timely manner 3.2 Follow stages and activities of the audit process 3.3 Review methods used by the food business to carry out preliminary work, identify food safety hazards and assess level of risk to confirm that they are appropriate and correctly applied 3.4 Identify and evaluate evidence used by the food business to support identification of control measures and establish control limits to determine adequacy and relevance 3.5 Review methods used by the food business to control hazards and determine corrective action where processes are identified as not meeting targets or critical limits to confirm they are adequate, effective and appropriate 3.6 Collect evidence to confirm that the documented food safety policies and procedures are working effectively, reflect actual practice and are consistently applied
4. Manage the audit process	4.1 Monitor audit progress against the audit plan, and identify and address any variation to plan 4.2 Identify and negotiate circumstances requiring the audit plan to be adjusted in a timely manner 4.3 Ensure audits address audit scope and are conducted within time and resource constraints to meet quality and professional standards 4.4 Review the audit process to identify opportunities for improvement
5. Consolidate audit outcomes	5.1 Analyse and assess evidence to identify any areas of non-compliance with legislation and/or client requirements as appropriate to the audit scope 5.2 Identify and classify non-conformities as agreed by the audit plan 5.3 Report non-conformities according to agreed client and/or legislative requirements 5.4 Communicate audit findings to the auditee 5.5 Prepare and submit audit reports and/or certificates or present as required to meet regulatory and client requirements 5.6 Review corrective actions proposed by the auditee in response to non-conformances for compliance with the template or food safety program 5.7 Review audit findings to confirm that evidence is appropriate and sufficient and findings are accurate 5.8 Review the food safety management system to identify areas of potential improvement of the system according to audit scope
6. Confirm and close out corrective actions	6.1 Monitor and verify implementation and effectiveness of corrective actions, and identify and address any variation to the food safety plan 6.2 Maintain audit records to record corrective actions

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret legislation and audit guidelines
Interact with others	Select and use communication strategies appropriate for purpose when interacting with work colleagues and customers
Get the work done	Use problem-solving skills to identify and analyse non-conformance

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPAUD4003 Conduct food safety audits	FDFAU4003A Conduct food safety audits	Updated to meet Standards for Training Packages	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPAUD4003 Conduct food safety audits

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively planned and conducted a food safety audit, for a minimum of one client, that complies with legal and client requirements, including:

preparing audit documentation

preparing a final audit report that refers to:

non-conformity reports

corrective action reports

follow-up reports

suggestions for improvements to the food safety management system and to the audit process.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

auditor roles and responsibilities, including:

audit activities and stages, including guidelines on audit stages and activities as outlined in International Organization for Standardization (ISO) 19011:2011

personal attributes required of food safety auditors, including those outlined in ISO 19011:2011, and additional client requirements where required

role, responsibilities and powers of enforcement agencies, authorised officers and commercial auditors, including reporting responsibilities, legal liability of auditors and delegation of authority to commercial auditors as may apply in some states and territories

relevant competencies and certification/registration criteria and processes applying to both regulatory and commercial auditors

audit management to develop and implement an audit against an agreed plan, including the scope/level of authority to revise the resource and allocate time allocations to take account of variation to plan

food safety management systems, including:

purpose and intent of each element of a food safety management system

the underlying principles of risk-based approaches to controlling food safety hazards, including using critical control points as described in the Codex Alimentarius Guidelines

vocabulary and terms relating to food safety, including terms and jargon to describe technical processes, industry standards and common biological and chemical terms

food safety management system knowledge relevant to the system being audited, including system requirements, definitions and levels of non-compliance and related reporting responsibilities as defined by legal and management system requirements

the interaction between different types of management systems, including the impact of food safety decisions on other management systems, including workplace health and safety, quality, environmental risk management and animal welfare

technical knowledge required to assess the adequacy of the food safety management system performance and corrective actions

role of prerequisite programs in controlling hazards, including the relationship between prerequisite programs and risk-based approaches, including using critical control points to control food safety hazards

information handling and management system protocols, including rights of access to information, maintenance of confidentiality of audit information and reports and information dissemination requirements

food safety legislation, including:

the purpose and intent of food safety legislation, including sources of information on importing country requirements and of requirements of countries and retailer driven systems in importing markets

the content covered by the Australia New Zealand Food Standards Code and/or other relevant standards

the structure and responsibilities of Commonwealth, state and territory government departments and local government to manage and implement food safety legislation, including where to find information on relevant Commonwealth, state/territory legislative requirements, product or industry sector legislation and regulations and import and export market requirements

the regulatory framework and specific legislation relevant to the audit, including relevant risk profiling or classification systems where they apply

sources of information on legislation and codes governing primary production and primary processing

requirements for scheduling and conducting further auditing as determined by food safety legislation and/or client system requirements

legal liability of auditors and protection against litigation and professional practice issues, including the circumstances under which an auditor could be prosecuted, and insurance requirements

the role of auditors when called on to provide evidence as a witness in court

food safety audit processes, including:

preliminary work required to identify food to be covered by the food safety program, define the food and the method of distribution, identify customers and intended use of food, describe the process (flow chart) and check accuracy and completeness

methods used to identify food safety hazards and assess food safety hazard risk levels, taking account of severity and likelihood of occurrence

methods used to identify critical control points and establish critical limits, suited to the nature of the hazard, the requirements of the audit and the industry sector

methods used to validate control techniques and critical limits, including industry or sector codes of practice, technical standards and research

types of evidence, including the difference between objective and hearsay evidence and methods for recording and managing evidence to provide reliable reference information in the event that evidence is challenged

evidence collection methods, including record sampling and sample analysis, the evidence collection options relevant to a given audit situation, the reliability of each collection method and the range and extent of evidence collection methods required to ensure that audit outcomes are objective, consistent, fair and reliable

methods to assess skill requirements and options to confirm that the responsible personnel within the food business have the required skills and knowledge of food safety and food hygiene relevant to the food business

circumstances, implications and responsibilities in the event that the auditee requests that the audit ceases

circumstances and authority of an auditor to initiate cessation of an audit

the context in which audits are conducted, including workplace culture and preferred communication methods, industry, process and/or product knowledge and related jargon

requirements for recording audit information and reporting.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

plant and equipment that would typically be used in a commercial food manufacturing business

specifications:

food safety plans

food safety-related documentation typical of commercial food manufacturing businesses and used for the purpose of verification

evidence and documentation relevant to processes that would typically be used by commercial manufacturing businesses to support validation processes.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPAUD4004 Identify, evaluate and control food safety hazards

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to identify, evaluate and control food safety hazards for the purposes of validating specific control measures in a food safety program.

This unit applies to individuals who are responsible for auditing regulatory, commercial and internal food safety systems.

This unit supports relevant legislation, including food standards included in the Australia New Zealand Food Standards Code, industry codes of practice relating to validation and verification of a food safety program, and the audit requirements detailed in the National Regulatory Food Safety Auditor Guideline and Policy, and should be read in conjunction with these documents.

Regulatory food safety audits in Australia are covered by state/territory legislative frameworks that support the requirements of the National Food Safety Audit Policy 2009.

Pre-requisite Unit

Nil

Unit Sector

Food safety auditing (AUD)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify food safety hazards in a food business	1.1 Identify biological food safety hazards that could present a risk in the food at the point of consumption by type, origin and food association, and assess to determine risk level and control requirements 1.2 Identify allergenic food safety hazards that could present a risk in the food at the point of consumption, and assess to determine risk level and control requirements 1.3 Identify intrinsic and extrinsic chemical food safety hazards that could present a risk in the food at the point of consumption, including toxin presence by type, origin and food association, and assess to determine risk level and control requirements 1.4 Identify and assess physical food safety hazards that present a risk in food to determine control requirements
2. Control food safety hazards in a food business	2.1 Establish and validate processing hazards and related control measures and critical limits, monitoring and recording requirements to eliminate or reduce food safety hazards to acceptable levels 2.2 Determine food storage and handling requirements necessary to eliminate or reduce food safety hazards 2.3 Establish personal hygiene practices required to eliminate or reduce food safety hazards 2.4 Establish cleaning and sanitation, housekeeping and pest control practices and procedures required to prevent or reduce food safety hazards 2.5 Develop other prerequisite programs to eliminate or reduce food safety hazards to acceptable levels

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret food safety legislation, practices and procedures
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others
Interact with others	Select and use communication strategies appropriate for purpose when interacting with work colleagues and customers
Get the work done	Analyse and use sensory information to determine food safety hazards in food handling operations Use problem-solving skills to identify and eliminate food safety hazards

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPAUD4004 Identify, evaluate and control food safety hazards	FDFAU4004A Identify, evaluate and control food safety hazards	Updated to meet Standards for Training Packages	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPAUD4004 Identify, evaluate and control food safety hazards

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has identified, evaluated and controlled food safety hazards for a minimum of one multi-staged food safety program, including:

selecting a food supply chain and identifying:

known biological food safety hazards that could occur across the chain and could present a risk in food at the point of consumption

likely patterns of growth and transmission from source of contamination to onset of consumer symptoms for pathogens likely to occur in the supply chain, including threshold levels

sources of chemical and physical contamination that could present a food safety risk at the time of food consumption, across the chain

impact and indicators of the presence of biological or chemical food safety hazards throughout the food chain

impact and indicators of the presence of allergens that may present a hazard

acceptable levels of contamination (these may be established by reference to relevant legislation and/or reference to system requirements)

selecting one stage in the food supply chain (which must be a medium or high risk business or process) and establishing or validating control measures and verification records and procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

Australia New Zealand Food Standards Code, including all chapters and sections relevant to the business

sources of advice and research on foods, processing methods, production technologies and associated food safety hazards and control methods, including allergens

ways in which food can cause illness and injury, including incidence and trends in food-borne illness

intrinsic and extrinsic factors that can impact on food safety

common biological food safety hazards – including toxin production and spore formation – and conditions required for survival and growth of each, including growth rates, transmission routes, likely carriers and threshold levels

sources of information on acceptable and legal levels of biological, chemical and physical contamination

food supply chains and potential of a breakdown in control at one point to impact other parts of the chain

survival and growth requirements of biological food safety hazards

common allergenic substances as described by the Australia New Zealand Food Standards Code and which may be additionally defined by system owners

existence of international standards that cover traceability of food and the food chain supply, consumer product recalls, quality and food safety management systems

common control methods necessary to eliminate or reduce the risk of food-borne illness to acceptable levels for each common pathogen, including the role of food storage, temperature control, preservation and process methods, traceability, product shelf-life, cleaning and sanitation, and pest control

methods to detect and minimise the risk of food contamination by personal carriers, including convalescent and symptomless carriers, and related minimum legal illness reporting requirements and personal hygiene procedures

the role of microbiological sampling, swabbing and testing in assessing the presence of biological contamination

methods to determine the appropriateness and effectiveness of control measures and critical limits, including identifying the effect of control measures on the identified food safety hazard, method and feasibility of monitoring, the relationship to other control measures, and the severity of consequences and required corrective action in the event of failure of control

types and causes of acute and chronic chemical food-borne illness

the food safety and legal impact of chemical contamination, including residual agricultural and environmental chemicals, residual industrial contamination, including cleaning chemicals, and chemical contamination as a result of packaging methods and materials

physical hazards that pose a food safety risk

common control methods to eliminate or reduce the risk of chemical or physical food-borne illness to acceptable levels for each common form of chemical and physical food safety hazard, including:

hazardous chemicals that pose a food safety risk

common food allergens

physical hazards

the role and requirements of prerequisite programs and procedures to eliminate, prevent or reduce biological, chemical and physical food safety hazards to acceptable levels.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

supply chain that includes at least one medium or high risk business and/or process and provides opportunity to apply a depth and breadth of food safety knowledge

specifications:

access to food safety programs for a multi-staged food supply chain that includes the point of delivery to the consumer.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPAUD5001 Audit bivalve mollusc growing and harvesting processes

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to support a food safety audit of food safety programs of bivalve mollusc producers. The unit covers on-shore and wild growing, harvesting, cleaning, post-harvest handling and storage, stock movement, depuration and wet storage.

This unit applies to individuals who are responsible for auditing a bivalve mollusc growing and harvesting process. These audits would typically occur within the context of auditing a food safety program that defines related prerequisite program requirements. The audits are supported by state, territory and Commonwealth government regulations prescribing processes and requirements relating to the production of bivalve molluscs.

This unit does not cover the skills and knowledge to audit the classification of growing areas.

This unit supports relevant legislation, including food standards included in the Australia New Zealand Food Standards Code, industry codes of practice relating to validation and verification of a food safety program, and the audit requirements detailed in the National Regulatory Food Safety Auditor Guideline and Policy, and should be read in conjunction with these documents.

Both regulatory and commercial audit system owners may specify additional certification requirements of auditors eligible to audit food safety programs within their system.

Pre-requisite Unit

The prerequisite units of competency for this unit are:

FBPAUD4002 Communicate and negotiate to conduct food safety audits

FBPAUD4003 Conduct food safety audits

FBPAUD4004 Identify, evaluate and control food safety hazards

Unit Sector

Food safety auditing (AUD)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify and assess food safety hazards and related control options for growing and harvesting bivalve molluscs	1.1 Identify microbiological food safety hazards, by type and origin, that could present a risk when bivalve molluscs are consumed, and assess to determine risk level and control requirements 1.2 Identify chemical food safety hazards that could present a risk in bivalve molluscs at the point of consumption, including toxin presence, by type, and assess to determine risk level and control requirements 1.3 Identify control requirements and methods to ensure that bivalve molluscs meet food safety objectives
2. Confirm that appropriate evidence supports validation of growing and harvesting bivalve molluscs	2.1 Review validation evidence and records to confirm that an appropriate level of validation has been applied 2.2 Identify and assess evidence used by the business to validate the process to confirm that it is credible and adequate to meet the food safety objective
3. Verify bivalve mollusc growing and harvesting processes	3.1 Identify, collect and review system records required to support verification against relevant shellfish quality programs 3.2 Review business documentation and conduct inspections to confirm that facilities and equipment design and components comply with regulatory and business standards 3.3 Review business documentation and conduct inspections to confirm that operational monitoring and testing procedures and frequency meet regulatory requirements, industry and business standards

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret information relating to food safety and audit guidelines
Navigate the world of work	Apply knowledge of regulations and policies relevant to food safety standards in the workplace Monitor adherence to legal and regulatory standards and responsibilities
Get the work done	Use problem-solving skills to identify and analyse non-conformance

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPAUD5001 Audit bivalve mollusc growing and harvesting processes	FDFAU4005A Audit bivalve mollusc growing and harvesting processes	Updated to meet Standards for Training Packages Unit code updated to reflect AQF level	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPAUD5001 Audit bivalve mollusc growing and harvesting processes

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has actively participated in a minimum of one audit of a food safety program of a commercial bivalve mollusc growing, harvesting and processing operation, including:

documenting evidence that details the review of the processor's hazard analysis critical control point (HACCP) plan to determine if the critical control points (CCPs) are correctly identified, valid, adequately monitored and verified.

Individuals must also show evidence of completing audit scenarios that include at least one audit involving relaying depuration and wet storage.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

regulations, codes of practice, guidelines and Australian standards relating to production of bivalve molluscs and related role of government in overseeing implementation of shellfish quality programs

relevant sections of the Australia New Zealand Food Standards Code

basic biology and physiology of bivalve molluscs and related sources of food safety risk

pathogens that can occur in bivalve molluscs and related survival and growth characteristics and control methods, including:

hepatitis A virus

Norwalk virus

Vibrio parahaemolyticus

Vibrio vulnificus

Salmonella spp

pathogenic Escherichia coli

listeria monocytogenes (in ready-to-eat seafood)

chemicals that pose a food safety risk in bivalve molluscs, including:

phycotoxins: harmful algal blooms, such as amnesic shellfish poisoning (ASP), neurotoxic shellfish poisoning (NSP), diarrhetic shellfish poisoning (DSP) and paralytic shellfish poisoning (PSP)

pesticides

water additives

toxic metals

polychlorinated biphenyls (PCBs)

sources of environmental contamination that can present a food safety risk in the growing and harvesting of bivalve molluscs, and related food safety controls, including risks associated with both on-shore and wild fisheries

sources of information on acceptable and legal product quality requirements, including legal limits to ensure product safety

classifications applying to harvesting areas, system for monitoring and determining status, sources of advice on classification and methods of communicating classification information

sources of pre- and post-harvest contamination, and related control requirements

risks and related control methods to prevent cross-contamination, including sorting and cleaning

prerequisite programs required to support bivalve mollusc growing and harvesting

basic principles of water sampling and test methods

principles and associated control measures relating to effective purging of shellfish, including methods, including relaying and depuration, when practised according to state and territory legal and regulatory requirements

risks associated with depuration and wet storage methods, and related control methods and prerequisite programs that meet legal requirements

sources of pre- and post-harvest contamination, including sewage, algal bio-toxins and vibrio organisms and related control requirements

stock handling and storage risks and control methods

facilities and equipment used in the growing and harvesting of bivalve molluscs, including features required to meet regulatory requirements.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated as an individual (not part of a group) in a real workplace

resources, equipment and materials:

food safety programs covering bivalve mollusc growing and harvesting processes

plant and equipment that would typically be used in a commercial bivalve mollusc growing and harvesting business

case studies of audit processes, including one that involves relaying, depuration or wet storage

specifications:

standard and authorised work practices, safety requirements and environmental constraints

food safety-related documentation typical of commercial growing and harvesting businesses and used for the purpose of verification.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPAUD5002 Audit a cook chill process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to support a food safety audit of food safety programs that include extended life cook chill processes and products, which are minimally heat-processed foods distributed as chilled products with defined shelf-life.

This unit applies to individuals who are responsible for auditing extended and short shelf-life cook chill processes. Audit processes would typically occur within the context of auditing a food safety program that defines related prerequisite program requirements.

This unit supports relevant legislation, including food standards included in the Australia New Zealand Food Standards Code, industry codes of practice relating to validation and verification of a food safety program, and the audit requirements detailed in the National Regulatory Food Safety Auditor Guideline and Policy, and should be read in conjunction with these documents.

Both regulatory and commercial audit system owners may specify additional certification requirements of auditors eligible to audit food safety programs within their system.

Pre-requisite Unit

The prerequisite units of competency for this unit are:

FBPAUD4002 Communicate and negotiate to conduct food safety audits

FBPAUD4003 Conduct food safety audits

FBPAUD4004 Identify, evaluate and control food safety hazards

Unit Sector

Food safety auditing (AUD)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify and assess food safety hazards and related control options for cook chill processes	1.1 Identify microbiological food safety hazards that could present a risk in cook chill products at the point of consumption, by type, origin and food association, and assess to determine the significance of the hazard 1.2 Identify chemical food safety hazards that could present a risk in cook chill products at the point of consumption, including toxin presence, by type and food association, and assess to determine risk level and control requirements 1.3 Identify and assess physical food safety hazards that could present a risk in the food at the point of consumption to determine risk level and control requirements 1.4 Identify cook chill process control requirements and methods to ensure that finished cook chill products meet food safety objectives
2. Confirm that appropriate evidence supports validation of the cook chill process	2.1 Review validation evidence and records to confirm that appropriate level of validation has occurred 2.2 Identify and assess evidence used by the business to validate the process to confirm that it is credible and adequate to achieve the food safety objective
3. Verify the food safety program for a cook chill process	3.1 Identify, collect and review system records required to support verification 3.2 Review business documentation and conduct inspections to confirm that facilities and equipment design and components comply with regulatory and business standards 3.3 Review business documentation and conduct inspections to confirm that operational monitoring and testing procedures and frequency meet regulatory requirements, industry and business standards

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret food safety legislation and audit guidelines
Navigate the world of work	Apply knowledge of regulations and policies relevant to food safety standards in the workplace Monitor adherence to legal and regulatory standards and responsibilities
Get the work done	Use problem-solving skills to identify and analyse non-conformance

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPAUD5002 Audit a cook chill process	FDFAU4006A Audit a cook chill process	Updated to meet Standards for Training Packages Unit code updated to reflect AQF level	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPAUD5002 Audit a cook chill process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has actively participated in a minimum of two food safety program audits of the extended and short shelf-life cook chill process, including two of the following:

a five-day cook chill process

a cook chill process resulting in an extended shelf-life product

a kettle or cook tank cook chill process

a sous vide cook chill process.

For each audit, individuals must also show evidence of:

documenting evidence that details the review of the processor's hazard analysis critical control point (HACCP) plan to determine if the critical control points (CCPs) are correctly identified, valid, adequately monitored and verified

identifying target organisms for a range of foods

determining capacity of distribution chain to control temperature parameters

determining requirements of specific extended and short shelf-life cook chill methods for a range of products.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

regulations, codes of practice, guidelines, technical standards and Australian Standards relating to all forms of cook chill processing of foods

relevant sections of the Australia New Zealand Food Standards Code

target organisms that can occur in extended and short shelf-life cook chill foods, their survival and growth characteristics and related control methods

specific hazards that affect vulnerable persons, including clients of facilities listed in Standard 3.2.2 of the Food Standards Code

principles of heat treatment and chilling as they apply to extended and short shelf-life cook chill processing methods and product types

criteria used to specify heat treatment, cooling, storage and shelf-life parameters for extended and short shelf-life cook chill products

factors that impact on heat and chilling processes meeting food safety objective

prerequisite programs required to support effectiveness of cook chill processes

operational principles of commercial extended and short shelf-life cook chill equipment, including equipment features required to meet regulatory requirements, and critical factors to be controlled to ensure delivery of heating and chilling processes that meet food safety objective

features of the environment in which cook chill foods are distributed, including risk factors

foods and preparation methods that present a particular risk to vulnerable populations, including cross-contamination risks associated with multi-tasking and cold chain maintaining temperatures during storage, transport and distribution

principles of packaging to form a suitable seal, and impact of processing parameters and conditions on packaging integrity

effect of characteristics and pre-processing of raw materials and post-process packaging on the stability and safety of the product

labelling requirements for extended and short shelf-life cook chill products

food safety risks and controls to avoid post-process contamination of heat-treated product

principles of test methods and frequency to confirm the effectiveness of cook chill processes and meet regulatory, industry and business standards.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated as an individual (not part of a group) in a real workplace

resources, equipment and materials:

food safety programs covering extended and short shelf-life cook chill processes

plant and equipment that would typically be used by commercial businesses producing extended and short shelf-life cook chill products

audit scenarios, including a five-day cook chill process, a kettle or cook tank cook chill process, or a sous vide cook chill process

specifications:

food safety-related documentation typical of commercial businesses producing extended and short shelf-life cook chill products and used for the purpose of verification

evidence that would typically be used by commercial businesses to support validation processes.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPAUD5003 Audit a heat treatment process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to support a food safety audit that includes heat treatment processes designed to bring about a defined logarithmic reduction of the target organism to ensure safe food.

This unit applies to individuals who are responsible for auditing heat treatment processes. Audit processes would typically occur within the context of auditing a hazard analysis critical control point (HACCP)-based food safety program that defines related prerequisite program requirements. This unit applies to auditing aspects of the process that directly relate to delivering the prescribed heat treatment. It covers related factors, including raw materials receival, pre- and post-process storage and packaging methods and materials only to the extent that they impact on or are controlled by the heat treatment process.

This unit supports relevant legislation, including food standards included in the Australia New Zealand Food Standards Code, industry codes of practice relating to validation and verification of a food safety program, and the audit requirements detailed in the National Regulatory Food Safety Auditor Guideline and Policy, and should be read in conjunction with these documents.

Both regulatory and commercial audit system owners may specify additional certification requirements of auditors eligible to audit food safety programs within their system.

Pre-requisite Unit

The prerequisite units of competency for this unit are:

FBPAUD4002 Communicate and negotiate to conduct food safety audits

FBPAUD4003 Conduct food safety audits

FBPAUD4004 Identify, evaluate and control food safety hazards

Unit Sector

Food safety auditing (AUD)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify and assess food safety hazards and related control options for heat treatment processes	1.1 Identify microbiological food safety hazards that could present a risk in the food at the point of consumption, by type, origin and food association level, and assess to determine the significance of the hazard 1.2 Identify heat treatment processes, control requirements and methods to ensure that finished, heat-treated products meet food safety objectives
2. Confirm that appropriate evidence supports validation of the heat treatment process	2.1 Review validation evidence and records to confirm that an appropriate level of validation has been applied 2.2 Identify and assess evidence used by the business to validate the process to confirm that it is credible and adequate to achieve the food safety objective
3. Confirm verification of the food safety program for a heat treatment process	3.1 Identify, collect and review system records required to support verification 3.2 Review business documentation and conduct inspections to confirm that facilities and equipment design and components comply with regulatory and business standards 3.3 Review business documentation and conduct inspections to confirm that operational monitoring and testing procedures and frequency meet regulatory requirements, and industry and business standards

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret information relating to food safety and audit guidelines
Navigate the world of work	Apply knowledge of regulations and policies relevant to food safety standards in the workplace Monitor adherence to legal and regulatory standards and responsibilities for self and others
Get the work done	Use problem-solving skills to identify and analyse non-conformance

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPAUD5003 Audit a heat treatment process	FDFAU4007B Audit a heat treatment process	Updated to meet Standards for Training Packages Unit code updated to reflect AQF level	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPAUD5003 Audit a heat treatment process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has actively participated in two food safety program audits of food heat treatment processes, including:

retorting cans or pouches

pasteurisation.

For each audit, individuals must also show evidence of:

documenting evidence that details the review of the processor's hazard analysis critical control point (HACCP) plan to determine if the critical control points (CCPs) are correctly identified, valid, adequately monitored and verified

using time temperature indicators (TTIs) to measure the effectiveness of a range of heat treatment

evaluating raw materials

evaluating sterilisation packaging and equipment (relevant to aseptic systems) and post-process handling.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

regulations, codes of practice, guidelines, technical specifications and, where appropriate, specific product heat treatment requirements and Australian Standards relating to heat treatment of foods

relevant sections of the Australia New Zealand Food Standards Code

target organisms that can occur in heat-treated foods and related survival and growth characteristics

principles of heat treatment and application of heat-processing methods to product types

criteria used to specify and evaluate heat treatment for each heat processing method

factors that impact on heat distribution and heat penetration according to both retorting and pasteurisation methods

principles of operation of commercial heat-processing equipment, including equipment features required to meet regulatory requirements, and critical factors to be controlled to ensure delivery of prescribed heat treatment and related processes, including retorting and pasteurisation

procedural safeguards used to track processing of product

principles of packaging to form a suitable seal, and impact of packaging system and heat treatment methods and equipment on process effectiveness and packaging integrity

characteristics of raw materials and pre-processing requirements that impact on the microbiological profile and that need to be considered in determining the thermal process

post-processing packaging and handling that impact on the ability to maintain the food safety objective following thermal processing, and related prerequisite programs required to support effectiveness of heat treatment processes

food safety risks and controls to avoid post-process contamination of heat-treated product

principles of sampling requirements and test methods to confirm equipment integrity, effectiveness of heat treatment, packaging system and seal integrity, and post-processing conditions to meet regulatory, industry and business standards.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated as an individual (not part of a group) in a real workplace

resources, equipment and materials:

food safety plans covering heat treatment processes

plant and equipment that would typically be used in a commercial manufacturing business

scenarios of different heat treatment processes

specifications:

food safety-related documentation typical of commercial manufacturing businesses and used for the purpose of verification

evidence and documentation relevant to heat treatment processes that would typically be used by commercial manufacturing businesses to support validation processes.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPAUD5004 Audit manufacturing of ready-to-eat meat products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to support a food safety audit of food safety programs relating to the manufacture of ready-to-eat meat products.

This unit applies to individuals who are responsible for auditing ready-to-eat meat manufacturing processes. Audit processes would typically occur within the context of auditing a hazard analysis critical control point (HACCP)-based food safety program that defines related prerequisite program requirements.

This unit covers raw materials receival, processing of ready-to-eat meat products and post-processing storage and handling of product undertaken by the manufacturer of ready-to-eat meat products.

This unit supports relevant legislation, including food standards included in the Australia New Zealand Food Standards Code, industry codes of practice relating to validation and verification of a food safety program, and the audit requirements detailed in the National Regulatory Food Safety Auditor Guideline and Policy, and should be read in conjunction with these documents.

Both regulatory and commercial audit system owners may specify additional certification requirements of auditors eligible to audit food safety programs within their system.

Pre-requisite Unit

The prerequisite units of competency for this unit are:

FBPAUD4002 Communicate and negotiate to conduct food safety audits

FBPAUD4003 Conduct food safety audits

FBPAUD4004 Identify, evaluate and control food safety hazards

Unit Sector

Food safety auditing (AUD)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify and assess food safety hazards and control options for ready-to-eat meat manufacturing and related handling processes	1.1 Identify microbiological food safety hazards that could present a risk in ready-to-eat meat products at the point of consumption, by type, origin and food association, and assess to determine risk level and control requirements 1.2 Identify chemical food safety hazards that could present a risk in ready-to-eat meat products at the point of consumption, including toxin presence, by type, origin and food association, and assess to determine risk level and control requirements 1.3 Identify and assess physical food safety hazards that present a risk in food to determine control requirements 1.4 Identify control requirements and methods to ensure that finished, ready-to-eat meat products meet food safety objectives
2. Confirm that appropriate evidence supports validation of the ready-to-eat meat manufacturing process	2.1 Review validation evidence and records to confirm that an appropriate level of validation has been applied 2.2 Identify and assess evidence used by the business to validate the process to confirm that it is credible and adequate to meet the food safety objective
3. Verify the food safety program for a ready-to-eat meat manufacturing process	3.1 Identify, collect and review system records required to support verification 3.2 Review business documentation and conduct inspections to confirm that facilities and equipment design and components comply with regulatory and business standards 3.3 Review business documentation and conduct inspections to confirm that operational monitoring and testing procedures and frequency meet regulatory requirements, industry and business standards

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret information relating to food safety and audit guidelines
Navigate the world of work	Apply knowledge of regulations and policies relevant to food safety standards in the workplace Monitor adherence to legal and regulatory standards and responsibilities for self and others
Get the work done	Use problem-solving skills to identify and analyse non-conformance

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPAUD5004 Audit manufacturing of ready-to-eat meat products	FDFAU4008A Audit manufacturing of ready-to-eat meat products	Updated to meet Standards for Training Packages Unit code updated to reflect AQF level	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPAUD5004 Audit manufacturing of ready-to-eat meat products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has actively participated in a minimum of two food safety audits of commercial manufacturing processes that produce different ready-to-eat meat products, including:

documenting evidence that details the review of the processor's hazard analysis critical control point (HACCP) plan to determine if the critical control points (CCPs) are correctly identified, valid, adequately monitored and verified

identifying product-specific risks and typical processing methods, including sources of information on processing parameters, for one product in each of the following categories:

uncooked fermented meat products

smoked or cooked meat products

slowly cured meat, such as prosciutto

pâté

identifying storage and transport of safe ready-to-eat meat products for at least one product in each of the following product categories:

uncooked fermented meat products

smoked or cooked meat products

slowly cured meat, such as prosciutto

pâté.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

regulations, codes of practice, guidelines, technical specifications and Australian Standards relating to the formulation and manufacture of ready-to-eat meat products

relevant sections of the Australia New Zealand Food Standards Code

sources of information on acceptable processing and related storage and handling methods and parameters for given products and target microorganisms

pathogens that can occur in meat products, and related control methods required in manufacturing, post-processing and storage, including:

Campylobacter jejuni (poultry)

pathogenic Escherichia coli, including enterohaemorrhagic Escherichia coli

Clostridium perfringens and Clostridium botulinum

listeria monocytogenes

Salmonella spp

Staphylococcus aureus

Yersinia enterocolitica

viruses

moulds and fungi

parasites

algae

risks posed by products that can be consumed without heating or cooking, including uncooked fermented meat, uncooked comminuted fermented meat (UCFM) and other salami products

survival and growth characteristics of pathogens and ability of processed product to support pathogen growth

chemicals that pose a food safety risk in meat products, and related control methods

physical sources of contamination and related control methods

effect of raw material characteristics, including bacterial load and temperature, and pre-processing conditions on the growth of pathogens

prerequisite programs required to support safe manufacture of ready-to-eat meat products

purpose, role and storage requirements of ingredients

principles of manufacturing methods and factors that affect processing requirements

use and effectiveness of hurdle technologies

principles of packaging to form a suitable seal, and requirements of post-processing handling and conditions to ensure safe product

principles of operation of ready-to-eat meat product manufacturing equipment, including equipment features required to meet regulatory requirements and critical factors to be controlled to ensure safe food outcomes

indications of unacceptable product, and related test requirements

principles of test methods and frequency in monitoring condition of raw materials and processing, and in confirming that final product is fit for human consumption.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated as an individual (not part of a group) in a real workplace

resources, equipment and materials:

plant and equipment that would typically be used in the commercial manufacture of ready-to-eat meat products

food safety programs and related documentation

specifications:

records for the purpose of verification

evidence to support validation.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBPG2001 Operate the bottle supply process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate and shut down a range of semi-automated bottling equipment.

The unit applies to individuals who work under general supervision in bottling and packaging and are responsible for operating and monitoring a bottle supply process and associated equipment.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottling and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to operate bottle supply equipment	1.1 Confirm work instructions and identify potential health and safety in the workplace hazards and controls with supervisor 1.2 Select, fit and use appropriate personal protective equipment 1.3 Ensure that product and materials are available to meet bottle supply requirements 1.4 Prepare product and materials to meet bottle supply requirements 1.5 Ensure that services are available and ready for operation 1.6 Prepare bottle supply equipment and check to confirm readiness for use 1.7 Setup equipment to meet bottle supply requirements
2. Operate and monitor the bottle supply process	2.1 Start-up bottle supply equipment according to operating instructions 2.2 Monitor control points to confirm performance is maintained within equipment operation specifications 2.3 Ensure bottles are supplied according to requirements 2.4 Monitor bottle supply equipment to confirm operating conditions 2.5 Identify, rectify and report out-of-specification end product, process and equipment performance according to workplace procedures 2.6 Liaise with operators in other work areas to ensure ongoing bottling process runs efficiently and effectively
3. Shut down the bottle supply process	3.1 Shut down bottle supply equipment according to operating instructions 3.2 Prepare bottle supply equipment for cleaning according to workplace procedures
4. Conduct housekeeping activities	4.1 Carry out cleaning and maintenance procedures 4.2 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures 4.3 Record workplace information according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret key messages in standard operating procedures
Navigate the world of work	Follow clear instructions within defined level of responsibility Recognise organisational expectations and follows explicit protocols and procedures Seek clarification when required
Get the work done	Respond to routine problems using step by step instruction and procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG2001 Operate the bottle supply process	FDFBP2001A Operate the bottle supply process	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBPG2001 Operate the bottle supply process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely and effectively prepared for, started up, operated and shut down all items of equipment involved in a bottle supply process on at least one occasion, including:

confirming equipment is ready for operation, including checking that:

cleaning and sanitation processes are completed

stripping plates, rubber (pickup) cups and guides are clean and operational

any adjacent coding equipment is set up and operational

line controls (conveyors) are operational

line lube is operational and being correctly applied

electronic bottle inspector is set up and operational

all equipment is set for correct bottle height

water filters and ultraviolet (UV) sterilising system are operational

bottle feeds are filled with correct screws and stars and accurately aligned

monitoring and adjusting process equipment to achieve required quality outcomes, ensuring:

gas and compressed air pressures are correctly adjusted

quality bottles are depalletised

rinser cycles run effectively

bottles are clean after rinsing

water filtration does not block due to excessive pressure

UV lamps do not fail or exceed prescribed usage limits

levels and faults of bottles ejected by the electronic bottle inspector

taking corrective action in response to typical faults and inconsistencies

liaising with other work areas involved in the bottling process

completing workplace records as required

applying safe work practices and identifying health and safety in the workplace hazards and controls.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of bottle supply equipment

key features of bottle supply equipment and components

links to related processes

stages and changes which occur during the process

effect of process stages on end product

quality characteristics and uses of end product

effect of product and materials on process outcomes

emergency and troubleshooting procedures

process specification, procedures and operating parameters

equipment and instrumentation components, purpose and operation

basic operating principles of process control systems where relevant

services required

significance and methods of monitoring control points

common causes of variation and corrective action required

technological advances that include automation and use of robots

workplace health and safety hazards and controls

routine maintenance requirements

lock-out and tag-out procedures

procedures and responsibility for reporting problems

shutdown and cleaning requirements associated with changeovers and types of shutdown

recording requirements and procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

a bottling context

bottling resources and consumables

tools and equipment for adjusting and maintaining equipment

personal protective equipment

specifications:

work procedures and operator manuals or instructions.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBPG2002 Operate the carton erection process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate and shut down a range of semi-automated carton packing equipment.

The unit applies to individuals who work under general supervision in bottling and packaging and are responsible for operating and monitoring a carton erection process and associated equipment.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottling and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to operate carton erection equipment	1.1 Confirm work instructions and identify potential health and safety in the workplace hazards and controls with supervisor 1.2 Select, fit and use appropriate personal protective equipment 1.3 Ensure that product and dry goods are available and ready for use 1.4 Ensure that services are available and ready for operation 1.5 Prepare carton erection equipment and check to confirm readiness for use 1.6 Set equipment to meet carton erection requirements
2. Operate and monitor the carton erection process	2.1 Start-up carton erection equipment according to operating instructions 2.2 Monitor control points to confirm performance is maintained within equipment operation specification 2.3 Erect cartons according to specifications 2.4 Monitor carton erection equipment to confirm operating condition 2.5 Identify, rectify and report out-of-specification end product, process and equipment performance according to workplace procedures 2.6 Liaise with operators in other work areas to ensure ongoing packaging process runs efficiently and effectively
3. Shut down the carton erection process	3.1 Shut down carton erection equipment according to operating instructions 3.2 Prepare carton erection equipment for cleaning according to workplace procedures
4. Conduct housekeeping activities	4.1 Carry out cleaning procedures 4.2 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures according to workplace procedures 4.3 Record workplace information according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret key messages in standard operating procedures
Navigate the world of work	Follow clear instructions within defined level of responsibility Recognise organisational expectations and follows explicit protocols and procedures Seek clarification when required
Get the work done	Respond to routine problems using step by step instruction and procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG2002 Operate the carton erection process	FDFBP2002A Operate the carton erection process	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarity intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBPG2002 Operate the carton erection process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely and effectively prepared for, started up, operated, and shut down all items of equipment involved in the carton erection process on a minimum of one occasion, including:

confirming equipment is ready for operation, including:

cleaning and sanitation processes are completed

carton magazines and guides are operational

insert magazines and guides are operational

any adjacent coding equipment is set up and operational

line controls (conveyors) are operational

line lube is operational and being correctly applied

all hot melt guns or jets are operational

equipment is set for correct carton dimensions

vacuum pump is operational

carton feeds are set up and accurately aligned for 6 or 12 pack cartons

monitoring and adjusting process equipment to achieve required quality outcomes, ensuring:

compressed air pressure is at correct level

vacuum pressure is at correct level

hot melt units are maintained with correct wax level

carton supply is maintained

carton inserts are maintained

vacuum cups are picking up properly

hot glue strokes are correct length and producing a firm seal

taking corrective action in response to typical faults and inconsistencies

liaising with other work areas involved the packaging process

completing workplace records as required

applying safe work practices and identifying health and safety in the workplace hazards and controls.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of the carton erection equipment

key features of carton erection equipment and components

links to related work areas in the packaging process

effect of process stages on end product

quality characteristics and uses of end product

effect of product and materials on process outcomes

emergency and troubleshooting procedures

process specification, procedures and operating parameters

equipment and instrumentation components, purpose and operation

basic operating principles of process control systems where relevant

services required

significance and methods of monitoring control points

common causes of variation and corrective action required

workplace health and safety hazards and controls

routine maintenance requirements

lock-out and tag-out procedures

procedures and responsibility for reporting problems

shutdown and cleaning requirements associated with changeovers and types of shutdown

recording requirements and procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

carton erection equipment

carton erection resources and consumables

tools and equipment for adjusting and maintaining equipment

personal protective equipment

specifications:

work procedures and operator manuals or instructions.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBPG2003 Operate the carton packing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate and shut down a range of semi-automated carton packing equipment.

The unit applies to individuals who work under general supervision in bottling and packaging industry and are responsible for operating and monitoring a carton packing process and associated equipment.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottling and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to operate carton packing equipment	1.1 Confirm work instructions, including identifying potential health and safety in the workplace hazards and controls with supervisor 1.2 Select, fit and use appropriate personal protective equipment 1.3 Ensure that product and dry goods are available and ready for use 1.4 Confirm that services are available and ready for operation 1.5 Prepare carton packing equipment and check to confirm readiness for use 1.6 Set equipment to meet carton packing requirements
2. Operate and monitor the carton packing process	2.1 Start up carton packing equipment according to operating instructions 2.2 Monitor control points to confirm performance is maintained within specification 2.3 Pack cartons according to specifications 2.4 Monitor carton packing equipment to confirm operating condition 2.5 Identify, rectify and report out-of-specification end product, process and equipment performance according to workplace procedures 2.6 Liaise with operators in other work areas to ensure ongoing packaging process runs efficiently and effectively
3. Shut down the carton erection process	3.1 Shut down carton packing equipment according to operating instructions 3.2 Prepare carton packing equipment for cleaning
4. Conduct housekeeping activities	4.1 Carry out cleaning procedures 4.2 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures 4.3 Record workplace information according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret key messages in standard operating procedures
Navigate the world of work	Follow clear instructions within defined level of responsibility Recognise organisational expectations and follows explicit protocols and procedures Seek clarification when required
Get the work done	Respond to routine problems using step by step instruction and procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG2003 Operate the carton packing process	FDFBP2003A Operate the carton packing process	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBPG2003 Operate the carton packing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely and effectively prepared for, started up, operated and shut down all items of equipment in a carton packing process on a minimum of one occasion, including:

confirming equipment is ready for operation, including:

multi-lane bottle diverters on infeed conveyors are operational

vacuum is operational

any adjacent coding equipment is set up and operational

line controls (conveyors) are operational

line lube is operational and being correctly applied

all hot melt guns or jets are operational

equipment is set for correct carton, cask and bottle dimensions

check weigher is operational

monitoring and adjusting process equipment to achieve required quality outcomes, ensuring:

compressed air pressure is at correct level

vacuum pressure is at correct level

hot melt units are maintained with correct adhesive level

carton supply is maintained

carton inserts are maintained

vacuum cups are picking up properly

hot glue strokes are correct length and producing a firm seal

weigher is rejecting underweight (short supplied) cartons

taking corrective action in response to typical faults and inconsistencies

liaising with other work areas involved in the packaging process

completing workplace records as required

applying safe work practices and identifying health and safety in the workplace hazards and controls.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of carton packing equipment

key features of carton packing equipment and components

links to related processes

stages and changes which occur during the process

effect of process stages on end product

quality characteristics and uses of end product

effect of product and materials on process outcomes

emergency and troubleshooting procedures

process specification, procedures and operating parameters

equipment and instrumentation components, purpose and operation

basic operating principles of process control systems where relevant

services required

significance and methods of monitoring control points

common causes of variation and corrective action required

technological advances that include automation and use of robots

health and safety in the workplace hazards and controls

routine maintenance requirements

lock-out and tag-out procedures

procedures and responsibility for reporting problems

shutdown and cleaning requirements associated with changeovers and types of shutdown

recording requirements and procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

carton packing equipment

carton packing resources and consumables

tools and equipment for adjusting and maintaining equipment

personal protective equipment

specifications:

work procedures and operator manuals or instructions.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBPG2004 Operate the palletising process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate and shut down a range of semi-automated and automated packaging equipment involved in the palletising process in a packing environment.

The unit applies to individuals who work under general supervision in bottling and packaging and are responsible for operating and monitoring a palletising process and associated equipment.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottling and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to operate palletising equipment	1.1 Confirm work instructions, including identifying potential health and safety in the workplace hazards and controls with supervisor 1.2 Select, fit and use appropriate personal protective equipment 1.3 Ensure that product and materials are available to meet palletising requirements 1.4 Ensure that services are available and ready for operation 1.5 Prepare palletising equipment and check to confirm readiness for use 1.6 Set up equipment to meet palletising requirements
2. Operate and monitor the palletising process	2.1 Start up palletising equipment according to operating instructions 2.2 Monitor control points to confirm performance is maintained within equipment operation and specification 2.3 Ensure product is palletised according to requirements 2.4 Monitor palletising equipment to confirm operating condition 2.5 Identify, rectify and report out-of-specification end product, process and equipment performance according to workplace procedures 2.6 Liaise with operators in other work areas to ensure ongoing packaging process runs efficiently and effectively
3. Shut down the palletising supply process	3.1 Shut down palletising equipment according to operating instructions 3.2 Prepare palletising equipment for cleaning according to workplace procedures
4. Conduct housekeeping activities	4.1 Carry out cleaning procedures 4.2 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures 4.3 Record workplace information according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret key messages in standard operating procedures
Navigate the world of work	Follow clear instructions within defined level of responsibility Recognise organisational expectations and follows explicit protocols and procedures Seek clarification when required
Get the work done	Respond to routine problems using step by step instruction and procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG2004 Operate the palletising process	FDFBP2011A Operate the palletising process	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBPG2004 Operate the palletising process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely and effectively set up, operated and shut down the all items of equipment in the palletising process on a minimum of one occasion, including:

confirming equipment is ready for operation, including:

cleaning and sanitation processes are completed

vacuum is operational

pallet pattern is set to specifications

slip sheets for export are available

plastic shrink wrapper is loaded and operational

pallet identification equipment is operational

sufficient and correct pallets are available

carton turning equipment is operational

pallet tacking hot glue is operational

infeed guides and gates are operational

monitoring and adjusting process equipment to achieve required quality outcomes, ensuring:

compressed air pressure is at correct level

vacuum pressure is correct

cartons are going onto stripping plate according to set pattern

the ongoing quality and appearance of shrink wrapping

the ongoing quality and appearance of pallet identification

the ongoing quality and appearance of pallets and slip sheets

stacks are square on pallets

the ongoing quality and appearance of stacked pallets

taking corrective action in response to typical faults and inconsistencies

liaising with other work areas involved the packaging process

completing workplace records as required

applying safe work practices and identifying health and safety in the workplace hazards and controls.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of palletising equipment

key features of palletising equipment and components

links to related processes

effect of process stages on end product

quality characteristics and uses of end product

effect of product and materials on process outcomes

emergency and troubleshooting procedures

process specification, procedures and operating parameters

equipment and instrumentation components, purpose and operation

basic operating principles of process control systems where relevant

services required

significance and methods of monitoring control points

common causes of variation and corrective action required

health and safety in the workplace hazards and controls

routine maintenance requirements

lock-out and tag-out procedures

procedures and responsibility for reporting problems

shutdown and cleaning requirements associated with changeovers and types of shutdown

recording requirements and procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

palletising equipment

palletising resources and consumables

tools and equipment for adjusting and maintaining equipment

personal protective equipment

specifications:

work procedures and operating instructions or instructions.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBPG2005 Operate the electronic coding process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate and shut down the electronic coding process.

The unit applies to individuals who work under general supervision in bottling and packaging and are responsible for operating and monitoring the electronic coding process and associated equipment.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottling and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to operate electronic coding equipment	1.1 Confirm work instructions including identifying potential health and safety in the workplace hazards and controls with supervisor 1.2 Select, fit and use appropriate personal protective equipment 1.3 Ensure that product and materials are available to meet electronic coding requirements 1.4 Ensure that services are available and ready for operation 1.5 Prepare electronic coding equipment and check to confirm readiness for use 1.6 Set up equipment to meet coding requirements
2. Input, store and retrieve data	2.1 Access data according to workplace procedures 2.2 Enter data to meet coding requirements 2.3 File and retrieve data to meet coding requirements 2.4 Follow security procedures according to workplace procedures
3. Operate and monitor the electronic coding process	3.1 Start-up electronic coding equipment according to operating instructions 3.2 Monitor control points to confirm performance is maintained within equipment operation specification 3.3 Code product according to specification 3.4 Monitor electronic coding equipment to confirm operating condition 3.5 Identify, rectify and report out-of-specification end product, process and equipment performance according to workplace procedures 3.6 Liaise with operators in other work areas to ensure ongoing packaging process runs efficiently and effectively
4. Shut down the bottle supply process	4.1 Shut down electronic coding equipment according to operating instructions 4.2 Prepare electronic coding equipment for cleaning according to workplace procedures
5. Conduct housekeeping activities	5.1 Carry out cleaning and maintenance procedures 5.2 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures 5.3 Record workplace information according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret key messages in standard operating procedures
Numeracy	Identify and comprehend relevant mathematical information in operating instructions, specifications and electronic coding requirements
Navigate the world of work	Follow clear instructions within defined level of responsibility Recognise organisational expectations and follows explicit protocols and procedures Seek clarification when required
Get the work done	Respond to routine problems using step by step instruction and procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG2005 Operate the electronic coding process	FDFBP2005A Operate the electronic coding process	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBPG2005 Operate the electronic coding process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely and effectively set up, operated and shut down the electronic coding process on a minimum of one occasion, including:

confirming equipment is ready for operation, including:

cleaning and sanitation processes are completed

all inkjet heads have been purged and are operational

equipment is set up for correct date and specified application

all related touch screens and computers are operational

line controls and conveyors are operational

vacuum pumps are operational

labels and inks are to specification

printers have been tested and are operational

pressure sensitive applicators are operational

bottle feeds are filled with correct screws and stars and accurately aligned

monitoring and adjusting process equipment to achieve required quality outcomes, ensuring:

compressed air pressure is at correct level

vacuum pressure is at correct level

quality and legibility of coding

all coding is correct as specified

application of bar code pressure sensitive labels is as specified

sensors are detecting missed labels

fill height and volume is correct

liaising with other work areas involved the packaging process

completing workplace records as required

applying safe work practices and identifying workplace health and safety hazards and controls

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of electronic coding equipment

key features of electronic coding equipment and components which can include the mouse, keyboard, screen and control panel

basic principles of data entry, storage and retrieval using information technology

software functions, including codes, prompts and menus, as required, to perform coding tasks

security and data management procedures

links to related processes

stages and changes which occur during the electronic coding process

effect of process stages on end product

quality characteristics and uses of end product

effect of product and materials on process outcomes

emergency and troubleshooting procedures

process specification, procedures and operating parameters

equipment and instrumentation components, purpose and operation

basic operating principles of process control systems where relevant

services required

significance and methods of monitoring control points

common causes of variation and corrective action required

workplace health and safety hazards and controls

routine maintenance requirements

lock-out and tag-out procedures

procedures and responsibility for reporting problems

shutdown and cleaning requirements associated with changeovers and types of shutdown

recording requirements and procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

electronic coding equipment

electronic coding resources and consumables

tools and equipment for adjusting and maintaining equipment

personal protective equipment

specifications:

work procedures and operating instructions or instructions.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBPG2007 Operate manual bottling and packaging processes

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate and shut down a range of manual and basic bottling and packaging equipment and to perform associated manual tasks in a bottling and packaging environment.

The unit applies to individuals who work under general supervision in bottling and packaging and are responsible for operating and monitoring a manual bottling and packaging process and associated equipment.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottling and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to operate manual or basic bottling and packaging equipment	1.1 Confirm work instructions, including identifying potential health and safety in the workplace hazards and controls with supervisor 1.2 Select, fit and use appropriate personal protective equipment 1.3 Ensure that product and materials are available to meet production requirements 1.4 Prepare product and materials to meet production requirements 1.5 Ensure that services are available and ready for operation 1.6 Prepare equipment and check to confirm readiness for use 1.7 Set up equipment to meet production requirements
2. Operate and monitor manual or basic bottling and packaging processes	2.1 Start up equipment for manual bottling and packaging according to workplace procedures 2.2 Monitor control points to confirm performance is maintained within specification 2.3 Ensure that bottling and packaging output meets specification 2.4 Monitor equipment to confirm operating condition 2.5 Identify, rectify and report out-of-specification product, process and equipment performance according to workplace procedures
3. Shut down manual or basic bottling and packaging processes	3.1 Shut down manual bottling and packaging equipment according to workplace procedures 3.2 Prepare equipment for cleaning according to workplace procedures
4. Conduct housekeeping activities	4.1 Carry out cleaning and maintenance procedures 4.2 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures 4.3 Record workplace information according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret key messages in standard operating procedures
Navigate the world of work	Follow clear instructions within defined level of responsibility Recognise organisational expectations and follows explicit protocols and procedures Seek clarification when required
Get the work done	Respond to routine problems using step by step instruction and procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG2007 Operate manual bottling and packaging processes	FDFBP2010A Operate manual bottling and packaging processes	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBPG2007 Operate manual bottling and packaging processes

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely and effectively set up, operate and shut down at all items of equipment in a manual or basic bottling and packaging process, to bottle and pack a minimum of 20 items, including:

confirming equipment is ready for operation, including:

confirming hygiene and sanitation standards have been met

adjusting air pressure

checking conveyor speed

adjusting heights and widths to accommodate specific product and material specifications

completing a test run

confirming flow of line lube and water

realigning diverters and turners to ensure flow is as instructed

cartons meet specifications

bottles meet specification

monitoring and adjusting equipment to achieve required quality outcomes, ensuring:

bottle cleanliness and draining effectiveness

dryness of bottles

glue length

strength of carton seals

shrinkage or fit of capsules

stacking and stacking patterns meet specifications

bottle counters are re-set at the start of each product

stencils applied are clear and legible

bottle contents levels meet specification

ongoing quality of materials used

ongoing appearance of applications

taking corrective action in response to typical faults and inconsistencies

completing workplace records as required

applying safe work practices and identifying health and safety in the workplace hazards and controls.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace information to identify bottling and packaging requirements for process specification, procedures and operating parameters

stages and changes which occur during the equipment operation

effect of equipment operation stages on end product and output

quality characteristics and uses of end product and output

materials preparation requirements and effect of variation on the equipment operation

emergency and troubleshooting procedures, including failure of services

process specification, procedures and operating parameters

equipment and instrumentation components, purpose and operation

services required

significance and method of monitoring control points within the equipment operation

common causes of variation and corrective action required

health and safety in the workplace hazards and controls, including manual handling

lock-out and tag-out procedures

procedures and responsibility for reporting problems

shutdown sequence

shutdown and cleaning requirements associated with changeovers and types of shutdown

routine maintenance requirements

waste handling requirements and procedures

recording requirements and procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

manual bottling and packaging equipment

manual bottling and packaging resources and consumables

tools and equipment for adjusting and maintaining equipment

personal protective equipment

specifications:

work procedures and operating instructions or instructions.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBPG2008 Perform basic packaging tests and inspections

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to carry out the tests and inspections required to monitor product and process at various control points on an operating packaging line.

The unit applies to individuals who work under general supervision in bottling and packaging and are responsible for applying basic quality assurance principles to product.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottling and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify requirements for packaging testing	1.1 Confirm work instructions and identify potential health and safety in the workplace hazards and controls with supervisor 1.2 Select, fit and use appropriate personal protective equipment 1.3 Identify key packaging equipment and recognise its function and operating principles
2. Prepare for testing	2.1 Receive and register samples and prepare for testing 2.2 Ensure that services are available and ready for use 2.3 Select, prepare and check test equipment and materials are available and ready for use according to testing procedures 2.4 Identify and report defects in samples, materials and test equipment
3. Perform on-line packaging tests	3.1 Carry out test method as directed 3.2 Use equipment and materials as directed 3.3 Read and interpret results according to testing procedures 3.4 Identify out-of-standard results and take appropriate action according to workplace procedures 3.5 Liaise with operators in other work areas to ensure ongoing packaging process runs efficiently and effectively
4. Complete on-line packaging tests	4.1 Dispose of waste generated according to workplace procedures 4.2 Clean, store and maintain test equipment according to test equipment instructions 4.3 Carry out work in accordance with workplace environmental guidelines 4.4 Record workplace information according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Oral communication	Seek clarification when required
Navigate the world of work	Follow clear instructions within defined level of responsibility Recognise worksite expectations and follows explicit protocols and procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG2008 Perform basic packaging tests and inspections	FDFLAB2003A Perform basic packaging tests and inspections	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent Recoded to Bottling and Packaging sector (BPG) Prerequisite removed	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBPG2008 Perform basic packaging tests and inspections

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has performed basic packaging tests and inspections at a minimum of two different critical control points on an operating packaging line, including:

confirming test equipment is ready for operation, including:

recognising and rejecting contaminated or faulty glassware and equipment

conducting safety checks

replacing consumables

setting instrument and calibration

operating test equipment according to workplace procedures and manufacturer instructions

carrying out routine tests

reading and interpreting results

recording results as required

monitoring the process and test equipment to identify out-of-specification results or non-compliance

taking corrective action in response to out-of-specification results, anomalies or non-compliance

reporting and/or recording corrective action according to workplace procedures

following procedures to repeat or validate results

liaising with other work areas involved the packaging process

applying safe work practices and identifying health and safety in the workplace hazards and controls.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

common bottling and packaging techniques

enterprise policy and procedure with regard to:

packaging line quality assurance testing

health and safety in the workplace

purpose and principles of the test

relevant standards and specifications, and basic legislative requirements (e.g. quality, health, safety, labelling and equipment) and their implications

procedure specification and operating parameters

effect of sampling and testing stages on results or outcomes

start-up and set-up procedures required

common causes and knock-on effects of inaccuracies and preventive or corrective action required

normal range of results on products or packaging items tested

emergency procedures for a range of operational problems

procedures and responsibility for reporting problems

health and safety in the workplace hazards and controls

cleaning and sanitising requirements of equipment and work area

sampling plan and procedures relevant to work task.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

tools and equipment for conducting tests

personal protective equipment

instructions, information, specifications and schedules

products and materials on which to conduct tests

specifications:

work procedures, including advice on company practices, safe work practices, food safety, quality and environmental requirements

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBPG3001 Operate the bottle filling process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate and shut down a range of semi-automated and automated bottling and packaging equipment involved in the bottle filling process in a bottling and packing environment.

This unit applies to individuals who take responsibility for applying basic operating principles for, and the operation and monitoring of, a bottle filling process and associated equipment.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottling and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to operate bottle filling equipment	1.1 Interpret work instructions and identify potential health and safety in the workplace hazards and controls 1.2 Select, fit and use appropriate personal protective equipment 1.3 Ensure that product and materials are available to meet bottle requirements 1.4 Prepare product and materials to meet bottle requirements 1.5 Ensure that services are available and ready for operation 1.6 Prepare bottle filling equipment and check to confirm readiness for use according to operating instructions 1.7 Set equipment to meet bottle requirements
2. Operate and monitor the bottle filling process	2.1 Start up bottle filling equipment according to operating instructions 2.2 Monitor control points to confirm performance is maintained within specification 2.3 Fill bottles according to specification 2.4 Monitor bottle filling equipment to confirm operating condition 2.5 Identify, rectify and report out-of-specification end product, process and equipment performance 2.6 Liaise with operators in other work areas to ensure ongoing bottling process runs efficiently and effectively
3. Shut down the bottle filling process	3.1 Shut down bottle filling equipment according to operating instructions 3.2 Prepare bottle filling equipment for cleaning according to workplace procedures 3.3 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures according to workplace procedures 3.4 Conduct work according to workplace environmental guidelines 3.5 Record workplace information according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret instructions and specifications information to determine and apply requirements in the bottling process
Get the work done	Respond to predictable routine problems, faults and out of specification issues and implements standard or logical solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG3001 Operate the bottle filling process	FDFBP3001A Operate the bottle filling process	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBPG3001 Operate the bottle filling process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely and effectively set up, operated and shut down an automated or semi-automated bottle filling system on a minimum of one occasion, including:

confirming equipment is ready for operation, including:

cleaning and sanitation processes are completed

filling tubes meet specification

doser is set up and is operational

bottle feeds are filled with correct screws and stars and accurately aligned

height of filler is adjusted to suit bottle height

lines and equipment are flushed with product to be bottled

monitoring and adjusting process equipment to achieve required quality outcomes, ensuring:

compressed air pressure is at correct level

vacuum pressure is at correct level

product temperature

fill height and volume

taking corrective action in response to typical faults and inconsistencies

liaising with other work areas involved the packaging process

completing workplace records as required

applying safe work practices and identifying health and safety in the workplace hazards and controls.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of bottle filling equipment

key features of bottle filling equipment and components

links to related processes

effect of process stages on end product

quality characteristics and uses of end product

effect of product and materials on process outcomes

emergency and troubleshooting procedures

process specification, procedures and operating parameters

equipment and instrumentation components, purpose and operation

basic operating principles of process control systems where relevant

significance and methods of monitoring control points

common causes of variation and corrective action required

technological advances that include automation and use of robots

health and safety in the workplace hazards and controls

routine maintenance requirements

lock-out and tag-out procedures

procedures and responsibility for reporting problems

shutdown and cleaning requirements associated with changeovers and types of shutdown

recording requirements and procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

bottling equipment

resources, tools and consumables

personal protective clothing and equipment

products, consumables and materials for filling purposes

cleaning procedures, materials and equipment

documentation and recording requirements and procedures

specifications:

specifications and schedules

equipment operating instructions, service records and corresponding information

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBPG3002 Operate the labelling process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate and shut down a range of semi-automated and automated product labelling equipment.

This unit applies to individuals who work under broad direction and exercise autonomy and judgement, and are responsible for applying basic principles to the operation and monitoring of a labelling process and associated equipment.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottling and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to operate labelling equipment	1.1 Interpret work instructions and identify potential health and safety in the workplace hazards and controls 1.2 Select, fit and use appropriate personal protective equipment 1.3 Ensure that product and materials are available to meet labelling requirements 1.4 Prepare product and materials to meet labelling requirements 1.5 Ensure that services are available and ready for operation 1.6 Prepare product labelling equipment and check to confirm readiness for use according to operating instructions 1.7 Set equipment to meet labelling requirements
2. Operate and monitor the labelling process	2.1 Start up labelling equipment according to operating instructions 2.2 Monitor control points to confirm performance is maintained within specification 2.3 Products are labelled according to specification 2.4 Monitor labelling equipment to confirm operating condition 2.5 Identify, rectify and report out-of-specification end product, process and equipment performance 2.6 Liaise with operators in other work areas to ensure ongoing packaging process runs efficiently and effectively
3. Shut down the labelling process	3.1 Shut down labelling equipment according to operating instructions 3.2 Prepare labelling equipment for cleaning and maintenance according to workplace procedures
4. Conduct house-keeping activities	4.1 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures according to workplace procedures 4.2 Conduct work according to workplace environmental guidelines 4.3 Record workplace information according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Oral communication	Report out of specification details clearly using language, tone and pace appropriate to audience
Get the work done	Respond to predictable routine problems, faults and out of specification issues, and implements standard or logical solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG3002 Operate the labelling process	FDFBP3002A Operate the labelling process	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBPG3002 Operate the labelling process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely and effectively set up, operated and shut down an automated or semi-automated product labelling system on a minimum of one occasion, including:

confirming equipment is ready for operation, including:

heating glue to correct temperature

checking glue meets specification according to label type

confirming dryness of container in readiness for labels

checking labels meet specification of product

inserting labels, correctly orientated in magazine

feeding label web through application mechanism

monitoring and adjusting process equipment to achieve required quality outcomes, ensuring:

label adhesion

label orientation

label damage

label positioning

smooth versus bubbled labels

misprinted labels

any label or product coding applied as part of the process

taking corrective action in response to typical faults and inconsistencies

liaising with other work areas involved in the packaging process

completing workplace records as required

applying safe work practices and identifying health and safety in the workplace hazards and controls.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of labelling equipment

key features of labelling equipment and components

links to related processes

effect of process stages on end product

quality characteristics of end product

product and materials preparation requirements and effect of variation on the process which may include effect on end results of:

glue temperature

glue type

wet containers

faulty label feed

incorrect or inaccurate labels

emergency and troubleshooting procedures

process specification, procedures and operating parameters

equipment and instrumentation components, purpose and operation

basic operating principles of process control systems where relevant

services required

significance and method of monitoring control points within the process

common causes of variation and corrective action required

routine maintenance requirements

health and safety in the workplace hazards and controls

lock-out and tag-out procedures

procedures and responsibility for reporting problems

shutdown and cleaning requirements associated with changeovers and types of shutdown

waste handling requirements and procedures

recording requirements and procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

a product labelling context

work procedures and instructions

personal protective equipment

products, consumables and materials

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBPG3003 Operate the softpack filling process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate and shut down a range of semi-automated and automated bottling and packaging equipment involved in the softpack filling process.

This unit applies to individuals working under broad direction who exercise autonomy and judgement and are responsible for the operating and monitoring of a softpack filling process and associated bottling and packaging equipment.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottling and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to operate softpack filling equipment	1.1 Interpret work instructions and identify potential health and safety in the workplace hazards and controls 1.2 Select, fit and use appropriate personal protective equipment 1.3 Confirm that product and materials are available to meet filling requirements 1.4 Prepare product and materials to meet filling requirements 1.5 Confirm that services are available and ready for operation 1.6 Prepare softpack filling equipment and check to confirm readiness for use according to operating instructions 1.7 Set equipment to meet filling requirements
2. Operate and monitor the softpack filling process	2.1 Start up softpack filling equipment according to operating instructions 2.2 Monitor control points to confirm performance is maintained within specification 2.3 Fill softpacks according to specification 2.4 Monitor softpack filling equipment to confirm operating condition 2.5 Identify, rectify and report out-of-specification end product, process and equipment performance 2.6 Liaise with operators in other work areas to ensure ongoing filling process runs efficiently and effectively
3. Shut down the softpack filling process	3.1 Shut down softpack filling equipment according to operating instructions 3.2 Prepare softpack filling equipment for cleaning and maintenance according to workplace procedures
4. Complete house-keeping activities	4.1 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures according to workplace procedures 4.2 Conduct work according to workplace environmental guidelines 4.3 Record workplace information according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Oral communication	Report out-of-specification details appropriately
Get the work done	Respond to predictable routine problems, faults and out-of-specification issues, and implements standard or logical solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG3003 Operate the softpack filling process	FDFBP3003A Operate the softpack filling process	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBPG3003 Operate the softpack filling process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely and effectively set up, operated and shut down an automated or semi-automated softpack filling system on a minimum of one occasion, including:

confirming equipment is ready for operation, including:

checking head alignment and operation

testing bag weights and volumes

completing a test run

flushing lines and equipment with product to be packaged

making minor adjustments as required

confirming cleaning and sanitation processes are completed

checking evacuation of air from softpack via vacuum

ensuring inert gas release at end of filling cycle

monitoring and adjusting process equipment to achieve required quality outcomes, ensuring:

continuity of supply of softpacks to filler

correct bag weight and volumes

bag quality and integrity (leaks)

inert gas is released

vacuum prior to fill

taking corrective action in response to typical faults and inconsistencies

liaising with other work areas involved in the packaging process

completing workplace records as required

applying safe work practices and identifying health and safety in the workplace hazards and controls.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of softpack filling equipment

key features of softpack filling equipment and components

links to related processes

effect of process changes on end product

quality characteristics of end product

product and materials preparation requirements and effect of variation on process

emergency and troubleshooting procedures

process specification, procedures and operating parameters

equipment and instrumentation components, purpose and operation

basic operating principles of process control systems where relevant

services required

significance and method of monitoring control points within the process

common causes of variation and corrective action required

health and safety in the workplace hazards and controls

lock-out and tag-out procedures

routine maintenance requirements

procedures and responsibility for reporting problems

environmental issues and controls

shutdown and cleaning requirements associated with changeovers and types of shutdown

waste handling requirements and procedures

recording requirements and procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

a softpack filling context

products, materials and consumables

personal protective equipment

equipment, services and corresponding information as required

specifications:

work procedures, including advice on company practices, safe work practices, food safety, quality and environmental requirements

instructions, information, specifications and schedules to match the softpack filling task.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBPG3004 Operate the bottle sealing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate and shut down a range of semi-automated bottling and packaging equipment involved in the bottle sealing process in a bottling and packing environment.

The unit applies to individuals who are responsible for operating and monitoring a bottle sealing process and associated equipment. They work under broad direction and exercise autonomy and judgement where required.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottling and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to operate bottle sealing equipment	1.1 Interpret work instructions, including identifying potential health and safety in the workplace hazards and controls 1.2 Select, fit and use appropriate personal protective equipment 1.3 Ensure that product and dry goods are available to meet bottle sealing requirements 1.4 Ensure that services are available and ready for operation 1.5 Prepare bottle sealing equipment and check to confirm readiness for use 1.6 Set-up equipment to meet bottle sealing requirements
2. Operate and monitor the bottle sealing process	2.1 Start up bottle sealing equipment according to operating instructions 2.2 Monitor control points to confirm performance is maintained within equipment operation specification 2.3 Seal bottles according to requirements 2.4 Monitor bottle sealing equipment to confirm operating condition 2.5 Identify, rectify and report out-of-specification end product, process and equipment performance according to workplace procedures 2.6 Liaise with operators in other work areas to ensure ongoing bottling process runs efficiently and effectively
3. Shut down the bottle supply process	3.1 Shut down bottle sealing equipment according to operating instructions 3.2 Prepare bottle sealing equipment for cleaning according to workplace procedures
4. Conduct housekeeping activities	4.1 Carry out cleaning procedures 4.2 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures 4.3 Record workplace information according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret messages in standard operating procedures
Navigate the world of work	Recognise organisational expectations and follows explicit protocols and procedures Seek clarification when required
Get the work done	Problem solve issues as they arise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG3004 Operate the bottle sealing process	FDFBP2004A Operate the bottle sealing process	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent Unit code updated to AQF3 to reflect complexity of competency	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBPG3004 Operate the bottle sealing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely and effectively set up, operated and shut down all items of equipment on a bottle sealing process on a minimum of one occasion, including:

confirming equipment is ready for operation, ensuring:

cleaning and sanitation processes are completed

magazine, hoppers, chutes and guides are operational

any adjacent coding equipment is set up and operational

line controls (conveyors) are operational

line lube is operational and being correctly applied

torque testers are correctly calibrated

equipment is set for correct bottle height

vacuum pump is operational

vacuum block and corker jaws are correctly lubricated

bottle feeds are filled with correct screws and stars and accurately aligned

monitoring and adjusting process equipment to achieve required quality outcomes, ensuring:

compressed air pressure is at correct level

torque on Roll On Tamper Evident (ROTE) seals

cork depths as established by the workplace

effective seal on crown seals

correct vacuum is being applied to head space in bottle

wire muselet is consistently applied

appearance of sealing application to approved quality

quality materials are used in the sealing process

taking corrective action in response to typical faults and inconsistencies

liaising with other work areas involved the packaging process

completing workplace records as required

applying safe work practices and identifying health and safety in the workplace hazards and controls.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of bottle sealing equipment

key features of bottle sealing equipment and components

links to related processes

stages and changes which occur during the process

effect of process stages on end product

quality characteristics and uses of end product

effect of product and materials on process outcomes

emergency and troubleshooting procedures

process specification, procedures and operating parameters

equipment and instrumentation components, purpose and operation

basic operating principles of process control systems where relevant

services required

significance and methods of monitoring control points

common causes of variation and corrective action required

technological advances that include automation

health and safety in the workplace hazards and controls

routine maintenance requirements

lock-out and tag-out procedures

procedures and responsibility for reporting problems

shutdown and cleaning requirements associated with changeovers and types of shutdown

recording requirements and procedures

equipment operation and out-of-specification actions for:

compressed air pressure

torque on ROTE seals, Roll On Pilfer Proof, Lux

inappropriate cork depths

ineffective seal on crown seals

incorrect vacuum applied to head space in bottle

inconsistent application of wire muselet

poor appearance of sealing application

poor quality of dry goods used in the sealing process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real bottling and packaging workplace

resources, equipment and materials:

bottle sealing equipment

bottle sealing resources and consumables

tools and equipment for adjusting and, maintaining equipment

personal protective equipment

specifications:

work procedures and operator's manuals or instructions.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBPG3005 Operate the tirage and transfer process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate and shut down a range of semi-automated and automated equipment involved in the tirage and transfer process.

The unit applies to individuals who are responsible for operating and monitoring a tirage and transfer process and associated bottling and packaging equipment in the wine industry. They work under broad direction and exercise autonomy and judgement where required.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottling and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to operate tirage and transfer equipment	1.1 Interpret work instructions, including identifying potential health and safety in the workplace hazards and controls 1.2 Select, fit and use appropriate personal protective equipment 1.3 Ensure that product and materials are available and ready for use to meet tirage and transfer process requirements 1.4 Prepare product and materials to meet the tirage and transfer requirements 1.5 Ensure that services are available and ready for operation 1.6 Prepare tirage and transfer equipment and check to confirm readiness for use 1.7 Set up equipment to meet tirage and transfer requirements
2. Operate and monitor the tirage and transfer process	2.1 Start-up tirage and transfer equipment according to operating instructions 2.2 Monitor control points to confirm performance and maintain within equipment operation specification 2.3 Ensure tirage and transfer output meets specification 2.4 Monitor tirage and transfer equipment to confirm operating condition 2.5 Identify, rectify and report out-of-specification end product, process and equipment performance according to workplace procedures
3. Shut down the tirage and transfer process	3.1 Shut down tirage and transfer equipment according to operating instructions 3.2 Prepare tirage and transfer equipment for cleaning according to workplace procedures
4. Conduct housekeeping activities	4.1 Carry out cleaning procedures 4.2 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures 4.3 Record workplace information according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret textual information in process documentation
Navigate the world of work	Recognise organisational expectations and follow protocols and procedures Recognise own work performance and seek assistance where required
Get the work done	Problem solve issues as they arise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG3005 Operate the tirage and transfer process	FDFBP2007A Operate the tirage and transfer process	Updated to meet Standards for Training Packages Minor changes to Performance Criteria for clarity Unit code updated to AQF3 to reflect complexity of competency	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBPG3005 Operate the tirage and transfer process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely and effectively prepared, operated and shut down all items of equipment in the tirage and transfer process on a minimum of one occasion including:

confirming equipment used for the tirage and transfer process is ready for operation ensuring:

cleaning and sanitation processes are completed

filling tubes meet specification

bottle feeds are filled with correct screws and stars and accurately aligned

crown seal hopper, chutes and guides are operational

crown sealer is operational

vacuum is operational

rinser is operational

inert gas is operational

disgorger bottle piercing tips are straight and correctly aligned to receive bottles

de-crowner is operational

line controls and conveyors are operational

automatic binning and de-binning is set up for operation

filler, crown sealer, rinser, disgorger and de-crowner are adjusted to suit bottle height

lines and equipment are flushed with product to be bottled

operating, monitoring and adjusting process equipment to achieve required quality outcomes ensuring:

gas and compressed air pressures are at correct level

vacuum is operational

product or wine base temperature is set correctly

fill height and volume is set correctly

ongoing appearance and quality of wine filled to tirage

effectiveness of crown seals in sealing wine in bottle

disgorger bottle piercing tips are not bent or incorrectly aligned

ongoing disgorging is draining wine efficiently

de-crowner is removing all crown seals

bottles are rinsed efficiently and are suitable for filling

vacuum and gas are being applied

bins being filled to tirage are clearly marked as specified

all identifying markings are removed from bins once wine is transferred

smooth flow of automatic binning and de-binning

monitoring supply and flow of product and materials to and from the process

taking corrective action in response to typical faults and inconsistencies, out-of-specification results or non-compliance

safely shutting down equipment in response to routine shut down requirements

cleaning and sanitising equipment according to workplace procedures

sorting, treating, recycling or disposing of wastes according to workplace procedures

completing workplace records as required

applying safe work practices, identifying hazards and controlling risks.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of tirage and transfer equipment

key features of tirage and transfer equipment and components

health and safety in the workplace hazards and controls for the use of triage and transfer equipment

personal protective equipment required for operating the tirage and transfer process

workplace environmental procedures and controls

set up, operation and shut down of equipment involved in the tirage and transfer process, including:

equipment and instrumentation components, purpose and operation

significance and methods of monitoring control points

common causes of variation and corrective action required

routine maintenance requirements

procedures and responsibility for reporting problems

routine shutdown sequence

necessary services for process including power, compressed air, water, inert gas, steam and vacuum

process specification, procedures and operating parameters

basic operating principles of process control systems where relevant

technological advances that include automation

shutdown and maintenance procedures including:

routine maintenance procedures

shutdown and cleaning requirements associated with changeovers and types of shutdown

shut down of equipment in response to an emergency situation

preparing and dismantling equipment for cleaning

collection, treatment and handling requirement for waste generated by processes and cleaning operation

cleaning and sanitising equipment according to workplace procedures

workplace procedures for recording information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real bottling and packaging workplace

resources, equipment and materials:

wine operations tirage and transfer equipment

tirage and transfer resources and consumables

tools and equipment for adjusting and maintaining equipment

personal protective equipment

specifications:

workplace procedures and operating instructions.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBPG3006 Operate traditional sparkling wine processes

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate and shut down a range of manual, semi-automated and automated equipment involved in the traditional sparkling wine processes of shaking, neck freezing, de-crowning, dosing and topping up.

The unit applies to individuals who are responsible for operating and monitoring traditional sparkling wine processes and associated equipment in the bottling and packaging industry. They work under broad direction and exercise autonomy and judgement where required.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottling and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to operate traditional sparkling wine equipment	1.1 Interpret work instructions, including identifying potential health and safety in the workplace hazards and controls 1.2 Select, fit and use appropriate personal protective equipment 1.3 Ensure that product and materials are available and ready for use to meet traditional sparkling wine process requirements 1.4 Prepare product and materials to meet traditional sparkling wine process requirements 1.5 Ensure that services are available and ready for operation 1.6 Prepare traditional sparkling wine equipment and check to confirm readiness for use 1.7 Set up equipment to meet traditional sparkling wine requirements
2. Operate and monitor traditional sparkling wine processes	2.1 Start-up traditional sparkling wine equipment according to operating instructions 2.2 Monitor control points to confirm performance is maintained within equipment operation specification 2.3 Ensure that traditional sparkling wine output meets specification 2.4 Monitor traditional sparkling wine equipment to confirm operating condition 2.5 Identify, rectify and report out-of-specification end product, process and equipment performance according to workplace procedures
3. Shut down traditional sparkling wine processes	3.1 Shut down traditional sparkling wine equipment according to operating instructions 3.2 Prepare traditional sparkling wine equipment for cleaning according to workplace procedures
4. Conduct housekeeping activities	4.1 Carry out cleaning procedures 4.2 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures 4.3 Record workplace information according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret textual information in process documentation
Navigate the world of work	Recognise organisational expectations and follow explicit protocols and procedures Recognise own work performance and seek assistance where required
Get the work done	Problem solve issues as they arise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG3006 Operate traditional sparkling wine processes	FDFBP2006A Operate traditional sparkling wine processes	Updated to meet Standards for Training Packages Minor changes to Performance Criteria for clarity Unit code updated to AQF3 to reflect complexity of competency	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBPG3006 Operate traditional sparkling wine processes

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely and effectively prepared, operated and shut down all items of equipment in the traditional sparkling wine processes of shaking, neck freezing, de-crowning, dosing and topping up on a minimum of one occasion including:

confirming equipment used for traditional sparkling wine processes is ready for operation ensuring:

cleaning and sanitation processes are completed

automatic shaker is programmed and operational or manual shaking tables are set up

bottles are correctly binned and lids secured for shaking

manual or automatic de-binning is set up for operation

neck freezer is set up and operational

bottle feeds are filled with correct screws and stars and accurately aligned

manual or automatic de-crowner is operational

manual or automatic dosing equipment is set up and operational

manual or automatic topping-up equipment is set up and operational

vacuum is operational

refrigerant is operational

line controls and conveyors are operational

all equipment is adjusted to suit bottle height

operating, monitoring and adjusting process equipment to achieve required quality outcomes ensuring:

gas and compressed air pressures are at correct level

wine to be shaken is binned and secured correctly

automatic bin shaker is operating to program

smooth flow of automatic or manual de-binning

all identifying markings are removed from bins once wine is transferred

continued supply of refrigerants

temperature of neck freezer is at correct level

smooth flow of bottles through neck freezer

de-crowner is removing all crown seals

temperature of top-up wine and liqueur is at correct level

lees plug is disgorging correctly

liqueur doser is delivering correct amount

top-up procedure meets wine level or volume requirements

monitoring supply and flow of product and materials to and from the process

taking corrective action in response to typical faults and inconsistencies, out-of-specification results or non-compliance

safely shutting down equipment in response to routine shut down requirements

cleaning and sanitising equipment according to workplace procedures

sorting, treating, recycling or disposing of wastes according to workplace procedures

completing workplace records as required

applying safe work practices, identifying hazards and controlling risks.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

industry methods used in the traditional sparkling wine process

quality characteristics and specifications of sparkling wine products

health and safety in the workplace hazards and controls, particularly in relation to handling refrigerants and wine stored under pressure

workplace environmental procedures and controls

personal protective equipment required for sparkling wine processes

purpose of equipment used in the traditional sparkling wine process

necessary services for the traditional sparkling wine process including power, compressed air, water, inert gas, refrigerants, steam and vacuum services

monitoring of the process including:

stages and changes which occur during the process

effect of process stages on end product

significance and methods of monitoring control points

common causes of variation and corrective action required

procedures and responsibility for reporting problems

process specification, procedures and operating parameters

basic operating principles of process control systems where relevant

technological advances that include automation

shutdown and maintenance procedures including:

routine maintenance procedures

shutdown and cleaning requirements associated with changeovers

shutdown of equipment in response to an emergency situation

preparing and dismantling equipment for cleaning

collection, treatment and handling requirement for waste generated by processes and cleaning operation

cleaning and sanitising equipment according to workplace procedures

workplace procedures for recording information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

wine operations traditional sparkling wine equipment

traditional sparkling wine resources and consumables

tools and equipment for adjusting and maintaining equipment

personal protective equipment

specifications:

work procedures and operating instructions or instructions.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBPG3007 Perform packaging equipment changeover

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to prepare, set up and test a multi-stage continuous packaging line.

The unit applies to individuals who are responsible for the continuous operation of a multi-stage continuous packaging line in the packaging industry.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottling and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to set multi-stage continuous packaging line	1.1 Interpret work instructions and identify potential health and safety in the workplace hazards and controls 1.2 Select, fit and use appropriate personal protective equipment 1.3 Ensure that components are available and meet requirements 1.4 Select and use appropriate hand tools 1.5 Ensure equipment is safe to set according to operating instructions
2. Assemble, set and adjust multi-stage continuous packaging line	2.1 Assemble equipment in correct sequence according to operating instructions 2.2 Replace equipment components and set to meet production specifications 2.3 Change services as required 2.4 Test packaging line to meet specifications and operational requirements 2.5 Adjust packaging line settings to meet specifications and according to operating instructions 2.6 Liaise with operators in other work areas to ensure ongoing packaging process runs efficiently and effectively
3. Complete packaging line changeover	3.1 Monitor and clear waste generated by the process according to workplace procedures 3.2 Store unused components according to workplace procedures 3.3 Conduct work to meet workplace environmental guidelines 3.4 Instruct operators according to workplace procedure 3.5 Record workplace information according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Oral communication	Clearly explain packaging equipment instructions to operators using language, tone and pace appropriate to the operators
Interact with others	Recognise common cultural and other differences of people in the work context and makes adjustments when communicating instructions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG3007 Perform packaging equipment changeover	FDFBP2008A Perform packaging equipment changeover	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent Recoded to reflect complexity of competency	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBPG3007 Perform packaging equipment changeover

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely and effectively prepared, set up and tested a multi-stage continuous packaging line on a minimum of one occasion, including:

changing equipment or process components in response to product change and specification, including:

label size, positioning, shape and type

bottle size and shape

carton size, type and format

capsule size and type

product type and style

closure type or size

type of inert gas used to flush bags or bottles of cover product

bottle rinsing method (water, alcohol or gas)

flushing lines

checking pressures, flow rates or quantities used per item

operating control program

testing the process and equipment operation to ensure correct:

label height, orientation and adhesion

conveyor noise and product spacing

carton erection, orientation and seal

production capacity (such as bottles per hour)

fill pressure

monitoring and adjusting process equipment to achieve required quality outcomes, adjusting:

stars, scrolls and bows

mandrels

filling head heights

label applicators

sighting guides

operational speeds

taking corrective action in response to typical faults and inconsistencies

liaising with other work areas involved the packaging process

completing workplace records as required

applying safe work practices and identifying health and safety in the workplace hazards and controls.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

quick changeover equipment principles, purpose and operation, including an understanding of process control systems

equipment purpose and operation, including an understanding of process control systems, where used

process specification, procedures and operating parameters across the system

equipment components purpose and operation

component changes and adjustments required

test run procedures

control points and monitoring methods

services required

isolation procedures

material specification and preparation requirements

health and safety in the workplace hazards and controls

environmental issues and control

routine maintenance procedures where relevant

operating procedures for relevant work task.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

a bottling context

products, materials and consumables

personal protective clothing and equipment

equipment and services

specifications:

instructions, information, specifications and schedules

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCDS2001 Conduct a standard product tasting

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to plan, prepare and conduct standard product samples and tastings for wine and/or spirits.

The unit applies to individuals who work in cellar door operations and conduct routine, ‘on request’ tastings from individual customers and small groups.

When applied in the workplace, compliance with state and territory legislative requirements relating to the Responsible Service of Alcohol will be required.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

Pre-requisite Unit

Nil

Unit Sector

Cellar Door (CDS)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Store and handle products	1.1 Cellar tasting products and rotate stock according to product style and workplace procedures 1.2 Manage sediments and characters associated with ageing according to individual product requirements and workplace procedures 1.3 Access information to ensure product usage dates are current
2. Set up product tasting area	2.1 Prepare products for tasting using appropriate techniques for product style or characteristics 2.2 Prepare tasting equipment suitable to product and tasting requirements and set up ready for use by customers 2.3 Prepare adequate supplies of suitable support materials and place ready for use 2.4 Confirm tasting preparation meets with health and safety in the workplace procedures
3. Conduct product tastings	3.1 Establish customer preferences using effective communication techniques and support materials 3.2 Encourage customers to sample preferred product range in the most beneficial order to experience product characteristics effectively 3.3 Give customers time and privacy to sample each product and make a decision 3.4 Encourage customers to ask questions and pass opinions on products 3.5 Answer customer queries accurately and comprehensively, or refer to another information resource 3.6 Adjust tasting order and product range to suit customer requirements
4. Serve tasting samples	4.1 Open product using techniques and procedures suitable to product characteristics 4.2 Identify product faults and rectify and report according to workplace procedures 4.3 Pour product and present to the customer for tasting in compliance with legal regulations 4.4 Collect and dispose of waste according to workplace environmental guidelines 4.5 Maintain optimum condition of open product and store sealed product according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Comprehend information from a variety of workplace documents
Oral Communication	Convey technical and specialised information using language appropriate to customer Use questioning skills to gather information about customer preferences Use active listening skills to respond to questions or feedback from customers
Numeracy	Calculate numerical information relating to measurements, quantities, volumes and monetary value
Navigate the world of work	Understand and apply legislative responsibilities and workplace procedures relevant to own role
Interact with others	Use accepted practices and protocols for communicating with people external to the organisation

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCDS2001 Conduct a standard product tasting	FDFCD2006A Conduct a standard product tasting	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria for clarity Prerequisites removed	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCDS2001 Conduct a standard product tasting

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has demonstrated the following for an individual customer at least once, and for a group at least once:

accessing workplace information to identify standard product tasting and preparation requirements

cellaring and rotating tasting stock to maintain product quality and suitability for tastings

preparing tasting area, equipment and supplies in a manner suitable for the range of products being tasted and the number of customers in the tasting

ensuring products are correctly opened, checked and served to customers

communicating effectively with customers, including finding preferences, answering questions, and adjusting tasting order or range to facilitate customer enjoyment.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of standard product tasting

available information resources:

product and price lists

background documentation

other personnel with special expertise

overview of product range and quality characteristics

common product faults, features, causes and corrective action necessary

product sensory evaluation techniques (standard)

optimum cellaring conditions for a range of products, such as wines of varying maturity, fortified and liqueur wines, and spirits

preparation requirements and procedures for glasses, spittoons, chilling equipment and support materials

operating procedures for equipment and services used in product tasting

product handling procedures and techniques:

opening

decanting

pouring

displaying the label

procedures to maintain product quality between tastings

product knowledge:

product style and taste characteristics

optimum serving requirements

preparation requirements

stock availability

label interpretation

workplace policies and procedures and responsibilities related to product tastings:

customer service

customer complaints

responsible service of alcohol

safe food handling

product storage

product tastings

personal presentation

stock rotation

reporting problems

housekeeping

health and safety in the workplace hazards and controls associated with product tastings.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

range of workplace products for tasting

materials and equipment needed to conduct tastings

product information or technology for accessing information

specifications:

workplace procedures relating to product tastings

relationships (internal and/or external):

external customers for tasting opportunities.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCDS2002 Provide and present wine tourism information

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to provide and present relevant and accurate tourist information to winery visitors on wine products, wine growing, local history, and workplace facilities.

The unit applies to individuals who work in cellar door operations of wineries or distilleries. Individuals generally work under supervision but have some autonomy and accountability for their own work.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Door (CDS)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Provide general overview of the Australian wine industry	1.1 Provide a brief history of Australian viticulture and wine production to visitors on request 1.2 Identify the main wine grape growing regions of Australia and explain distinguishing features in response to visitor enquiries 1.3 Describe the position of Australian wines in relation to world markets 1.4 Explain the risk from visitors bringing phylloxera into quarantine areas and describe procedures for controlling and minimising this risk 1.5 Identify and comply with workplace requirements for visitor access, health and safety in the workplace and the provision of information
2. Provide general regional information	2.1 Identify and describe grape varieties commonly grown in the region 2.2 Explain the location of tourist information centre and other local tourist attractions to visitors and provide information about special events 2.3 Provide a brief outline of local history to visitors 2.4 Maintain current details about local facilities and provide to visitors on request 2.5 Provide contact names and locations of local wineries to visitors on request 2.6 Access and provide current local tourist information brochures and online information
3. Provide general information about the organisation and its products	3.1 Provide a brief history of the organisation to visitors 3.2 Explain the role of the cellar door operations within the workplace 3.3 Identify the countries to which workplace products are exported and provide information about exported products to visitors 3.4 Explain the Australian wine awards system to visitors and application to the workplace product range 3.5 Explain key wine industry bodies, events and their functions to visitors

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Gather and interpret tourism information from various sources
Oral Communication	Use clear language to convey industry-specific information appropriate to visitor Use active listening skills to respond to questions from visitors and to provide information that meets visitor needs
Navigate the world of work	Understand biosecurity and health and safety in the workplace requirements relevant to own role
Interact with others	Use accepted practices and protocols for communicating with people external to the organisation
Get the work done	Use the main features and functions of digital tools to identify and convey tourism information

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCDS2002 Provide and present wine tourism information	FDFCD2002A Promote wine tourism information	Updated to meet Standards for Training Packages Changed unit title and minor changes to Elements and Performance Criteria for clarity Prerequisites removed	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCDS2002 Provide and present wine tourism information

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has provided wine tourism information for at least two separate visitor enquiries and has demonstrated the following:

accessed information about the history and product range of the organisation, regional and Australian wines

accessed workplace information to identify wine industry tourism promotion requirements

provided tourism information appropriate to the needs of visitors to the cellar door

explained phylloxera threats and prevention measures to visitors

maintained cellar door information resources and display areas

used digital tools to access and present wine industry information

presented clear and accurate wine tourism information covering:

wine varieties and production in the local region

main wine grape growing regions in Australia

links to history, tourism information and other wineries

workplace wine products and exports

wine industry bodies and awards.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

brief history of Australian wine production:

first planting of vines in Australia, including where and when

key successes and challenges in wine industry development

structure of the industry

trends in styles produced

location and key distinguishing features of Australia’s main wine grape growing regions:

climate and soil

grape varieties and wine styles

specific viticultural and vinification techniques

key brands

key features of local wine grape growing region:

climate

soil

grape varieties

wine styles

specific viticultural and vinification techniques

key brands

position of Australian wine in the world market:

quantity and value of Australian exports

major importers of Australian wine

key brands exported

label interpretation and Australian wine label integrity program

the threat of phylloxera to the Australian wine industry:

quarantine areas

effect of phylloxera on vine and wine

steps winery and vineyard visitors can take to minimise risk of transferring infection

regional and local information:

overview of history

local events

local attractions, facilities and essential services

key Australian wine industry bodies and their purpose

organisation information:

history

parent company or owners

size and production capacity

key brands

product and service range

workplace policy and procedures with regard to:

visitor service and interaction

providing information and advice

health and safety in the workplace hazards and controls

procedures and responsibility for reporting problems

effective presentation skills and techniques.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

promotional information, materials, displays and/or equipment

technology for accessing and presenting information

aids and resources for effective presentations

specifications:

work instructions and workplace procedures relating to promoting wine tourism information and dealing with visitors

relationships (internal and/or external):

cellar door visitors for promotion activities.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCDS2003 Sell cellar door products and services

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to sell wine and other products and services. It involves developing product knowledge, engaging with customers and using sales techniques to maximise sale opportunities.

The unit applies to individuals who work under general supervision to provide specialised industry knowledge to sell products and services to cellar door visitors.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

When applied in the workplace, compliance with state and territory legislative requirements relating to the Responsible Service of Alcohol will be required.

Pre-requisite Unit

Nil

Unit Sector

Cellar Door (CDS)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Develop product and service knowledge	1.1 Develop and retain knowledge of the use, purpose and application of cellar door products and services by accessing relevant sources of information 1.2 Research and apply comparisons between available products and services, including brand options, features and price 1.3 Develop knowledge of competitors’ product and service ranges and pricing structure 1.4 Consult experienced sales staff or research product information to increase workplace product and service knowledge 1.5 Identify workplace safety and consumer regulatory requirements relevant to the sale of cellar door products and services
2. Approach customer	2.1 Determine timing of customer approach according to cellar door sales procedure and customer behaviour 2.2 Identify and apply effective sales approach using knowledge of customer buying behaviour 2.3 Convey a positive impression to encourage customer interest
3. Gather customer information	3.1 Apply questioning techniques to determine customer motives for purchase 3.2 Use listening skills to determine customer requirements 3.3 Interpret and respond to non-verbal communication cues 3.4 Guide customers to product ranges that match customer buying motives and requirements 3.5 Address customers according to workplace protocol and by name if known
4. Sell benefits to customer	4.1 Match customer needs to appropriate products and services 4.2 Communicate knowledge of product or service features and benefits clearly to customers 4.3 Describe specific requirements relating to products or services to customers 4.4 Answer routine customer questions about products accurately and honestly 4.5 Refer customers to more experienced, senior sales staff or to appropriate product specialists according to workplace procedures
5. Overcome customer objections	5.1 Identify and acknowledge customer objections to purchasing 5.2 Categorise objections into price, time and product or service characteristics 5.3 Offer solutions or alternatives to customer objections 5.4 Apply problem solving to overcome customer objections and consult with senior staff as required
6. Close sale	6.1 Identify and monitor customer buying signals and respond appropriately 6.2 Encourage customers to make purchase decisions in compliance with regulatory requirements 6.3 Select and apply method to close sale according to cellar door sales procedures
7. Maximise sales opportunities	7.1 Recognise and apply opportunities to ‘up sell’ or make additional sales 7.2 Advise customers of complementary products or services according to identified customer needs 7.3 Review personal sales outcomes and implement strategies to maximise future sales

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret product information from a variety of sources including labelling and advertising information
Writing	Record workplace information using industry-based vocabulary and required format
Oral Communication	Convey information using language appropriate to customer Use questioning skills to gather information from customer
Numeracy	Calculate numerical information relating to measurements, quantities, volume and costs
Navigate the world of work	Understand and apply legislative responsibilities relevant to own role Evaluate own work performance to identify opportunities to improve sales techniques
Interact with others	Use accepted practices and protocols for communicating with people external to the organisation

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCDS2003 Sell cellar door products and services	FDFCD2005A Sell cellar door products and services	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria for clarity Prerequisites removed	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCDS2003 Sell cellar door products and services

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has sold cellar door products and services and has demonstrated the following when selling at least two separate product types:

developed and maintained workplace product and service knowledge, including knowledge of competitor products and services for comparison

sought information from product or service resources and assistance from colleagues and/or product specialists

determined customer needs and buying motives using effective communication:

questioning techniques

active listening skills

observing customer behaviour

matched customer requirements to appropriate product or service

conveyed product and service knowledge to customers

provided solutions or alternatives to customer objections about potential purchases

applied appropriate and effective sales approaches according to workplace procedures, customer behaviour or buying signals

closed sales and maximised sales opportunities.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

features of a range of products and services available from the sales outlet or workplace

features of workplace customer service

information sources for product information including:

product lists

expertise of colleagues

promotional materials

features and characteristics of customer types and motivations for purchasing cellar door products and services

sales techniques including:

use of effective communication

methods of sales approaches

understanding customer needs

promoting features and benefits of products and services

how to identify and overcome objections

how to close sales

methods to maximise sales and add-on products and services

health and safety in the workplace and consumer regulatory requirements as they apply in the workplace in relation to serving or selling.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace condition

resources, equipment and materials:

range of workplace products and relevant equipment

product and service information or technology for accessing information

specifications:

workplace procedures relating to selling cellar door products and services

relationships (internal and/or external):

external customers for sales opportunities and internal personnel for assistance.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCDS3001 Conduct winery and site tours

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to prepare, conduct and evaluate winery and site tours and presentations for a variety of domestic and overseas visitors.

The unit applies to individuals who work in cellar door operations of wineries or distilleries of different sizes, locations and product ranges. Individuals have specialised knowledge and work under broad direction with responsibility for their own work.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Door (CDS)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for winery and site tour	1.1 Establish size and composition of tour group from relevant source 1.2 Identify specialist requirements for touring party based on size and composition of the group 1.3 Carry out background research to ensure the tour presentation includes up-to-date and appropriate information 1.4 Plan for tour including route and timing 1.5 Prepare required materials to meet customer and workplace objectives
2. Conduct winery and site tour	2.1 Welcome and brief tour group according to workplace procedures 2.2 Inform tour group members of health and safety in the workplace requirements and pest control precautions both before and during the tour, and monitor to ensure compliance 2.3 Present information to tour group members that contains specialised and technical information appropriate to the group’s requirements 2.4 Provide special facilities, services and hospitality arrangements according to workplace procedures and tour group requirements 2.5 Present information in locations' that maximise tour group members' ability to hear and/or see the presentation 2.6 Invite tour group members to ask questions and seek further explanation about information presented throughout the tour 2.7 Maintain the safety, welfare and comfort of tour members at all times
3. Evaluate and assess performance	3.1 Ask tour group members and any accompanying staff to review their experience according to workplace procedures 3.2 Carry out a self-assessment of own performance in conducting the winery and site tour 3.3 Identify positive and negative aspects of the way the tour was conducted and consider for future tour planning and organisation 3.4 Review feedback from tour group members and take steps to incorporate where possible

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Gather and interpret information from various sources to establish tour requirements
Writing	Record workplace information using industry-based vocabulary and required format Prepare documents for distribution to tour members in required workplace format
Oral Communication	Use clear language to convey technical and specialised information appropriate to tour group Use questioning skills to gather feedback from participants Use active listening skills to respond to questions or feedback from participants
Navigate the world of work	Evaluate own work performance to identify opportunities to improve own skills or knowledge
Interact with others	Use accepted practices and protocols for communicating with people external to the organisation
Get the work done	Plan, sequence and implement tasks required to achieve required outcomes Take responsibility for decisions made about tour organisation and delivery Use the main features and functions of digital tools during the planning and delivery of winery and site tours Evaluate event outcomes to identify opportunities to improve future tours

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCDS3001 Conduct winery and site tours	FDFCD2001A Conduct winery and or site tours	Updated to meet Standards for Training Packages Prerequisites removed Unit code updated to AQF3 to reflect complexity of competency Minor changes to Performance Criteria for clarity	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCDS3001 Conduct winery and site tours

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit

There must be evidence that the individual has planned and conducted winery and site tours on at least two separate occasions with two different groups and has demonstrated the following:

identified characteristics and requirements of tour group

planned tour in advance, including:

conducting background research

liaising with staff in areas to be visited

preparing presentation materials and equipment

ensuring availability of required protective equipment for tour members

conducted welcome and pre-tour briefing, including information about health and safety in the workplace and pest control requirements, and other relevant site specific information

conducted tour according to planned route and timing

presented information in a clear and logical format

engaged with tour group members when presenting information by encouraging questions and discussion

monitored tour group members during tour to ensure health and safety in the workplace and security compliance

sought feedback from tour members about their experience at the end of the tour and evaluated own performance

evaluated and considered feedback for future tour planning, organisation and delivery.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and objectives of conducting winery and site tours

workplace policies and procedures and responsibilities relating to site visitors, including:

health and safety in the workplace requirements

emergency and evacuation procedures

first aid situations

pest and disease biosecurity procedures – phylloxera

food safety procedures

contact details for emergencies and first aid

customer service and welfare

public relations and information transfer

personal presentation

customer complaints and reporting procedures

key principles and components of a site tour plan

key principles and techniques for group facilitation

key background information about the workplace, including:

brand and workplace objectives

site features, equipment, processes and layout

product range and services provided.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

equipment and materials needed for presentation or tour

documentation or technology for recording customer feedback

specifications:

information about tour group and tour instructions

workplace procedures relating to winery and site tours

relationships (internal and/or external):

customers for winery or site tour.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCDS3002 Plan and deliver a wine tasting event

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to plan and deliver a wine tasting event. It includes researching the needs of clients, sourcing products to be tasted, preparing product and tasting equipment, event planning, conducting the tasting event and providing advice and information on the products to be tasted.

The unit applies to individuals who work in cellar door operations. Individuals have specialised knowledge and work under broad direction with responsibility for their own work.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety in the workplace, and food safety regulations, legislation and standards that apply to the workplace.

When applied in the workplace, compliance with state and territory legislative requirements relating to the Responsible Service of Alcohol will be required.

Pre-requisite Unit

Nil

Unit Sector

Cellar Door (CDS)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Plan for a wine tasting event	1.1 Identify potential health and safety in the workplace hazards and implement control measures 1.2 Source and interpret workplace information regarding procedures and regulations for conducting a wine tasting event 1.3 Identify characteristics and potential requirements of event participants to ensure event planning is relevant to group 1.4 Establish and confirm availability of required facilities 1.5 Record registrations of participants according to workplace procedures 1.6 Undertake pre-event organisation of resources and facilities 1.7 Liaise with security, technology and finance support services to ensure availability of systems
2. Prepare for product tastings	2.1 Establish products to be tasted according to specialised product tasting requirements of customers 2.2 Carry out appropriate background research for products planned for wine tasting event 2.3 Prepare work area including promotional and support materials for specialised product tasting
3. Conduct wine tasting event	3.1 Conduct event according to event plan, objectives and workplace procedures 3.2 Conduct product tasting according to workplace protocols and industry practices
4. Evaluate and assess performance	4.1 Encourage and review participant feedback about their expectations and level satisfaction associated with attending the event 4.2 Carry out self-assessment of performance in meeting customer expectations and personal and workplace objectives 4.3 Assess feedback to determine positive and negative aspects of the event conducted and consider for future events 4.4 Resolve concerns of participants and report problems according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Gather and interpret product information from a variety of sources including labelling and advertising information
Writing	Record workplace information using industry-based vocabulary and required format
Oral Communication	Provide information using language appropriate to event participants Use questioning skills to gather feedback from participants Use active listening skills to respond to questions or feedback from participants
Numeracy	Calculate numerical information relating to measurements, quantities, volumes and monetary value
Navigate the world of work	Evaluate own work performance to identify opportunities to improve own skills or knowledge
Interact with others	Use accepted practices and protocols for communicating with internal personnel and people external to the organisation
Get the work done	Plan, sequence and implement tasks required to achieve outcomes Take responsibility for decisions made about event organisation and delivery Use the main features and functions of digital tools during the planning and delivery of a wine tasting event Evaluate event outcomes to identify opportunities to improve future events

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCDS3002 Plan and deliver a wine tasting event	FDFCD3002A Conduct a specialised product tasting	Updated to meet Standards for Training Packages Redesigned unit using content from the previous unit	No equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCDS3002 Plan and deliver a wine tasting event

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has planned and delivered at least one wine tasting event and has demonstrated the following:

prepared a plan for a wine tasting event

identified and followed health and safety in the workplace procedures

organised services and facilities to support a wine tasting event including:

records systems

technology

wine tasting equipment and materials

product availability

location and facilities

identified and researched specific participant requirements and details on style, vintage, region and other background information about products to be tasted

identified and prepared tasting resources and facilities including:

products at correct temperatures

glasses and supplies

suitable tasting environment

conducted a specialised product tasting according to workplace procedures and industry practices including:

articulating an accurate sensory evaluation of product tasted

serving products in appropriate condition for specific tasting

identifying and removing faulty products prior to tasting

maintaining optimum tasting environment

providing customer service

provided accurate and relevant information in line with participant requirements

evaluated and assessed performance against participant, personal and workplace objectives.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

different types of wine tasting events within industry practice

health and safety in the workplace procedures and regulations for conducting wine tasting events

basic event planning and delivery methods

common industry systems for registration, finance and technology used in wine events

purpose and principles of specialised product tasting, including:

link to related work areas and activities

quality characteristics of products and materials

promotional and brand objectives of the workplace and tasting events

overview of international, national, regional and organisation-specific information about wine products

workplace procedures relating to:

responsible service of alcohol

specialised and standard product tastings

customer service

customer complaints

information provision and presentation

activity performance review and evaluation

product sensory evaluation techniques and procedures

key presentation principles and techniques for engaging and informing customers about wine tasting

workplace procedures and responsibility for reporting problems.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace setting or an environment that accurately represents workplace conditions

resources, equipment and materials:

facilities and services for wine tasting event planning

range of workplace products for tasting

materials and equipment needed to conduct tastings

specifications:

workplace procedures relating to specialised product tastings

product information or technology for accessing information

relationships (internal and/or external):

external customers/participants with specialised requirements for tasting opportunities.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCDS3003 Coordinate winery hospitality activities

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to plan, conduct and evaluate winery hospitality activities. It includes limited responsibility for the work of others.

The unit applies to individuals who work under broad direction and take responsibility for coordinating hospitality activities conducted as part of cellar door operations in the wine industry.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Door (CDS)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify required hospitality activities	1.1 Interpret workplace or organisation promotional schedule and apply to hospitality activities 1.2 Respond to ad-hoc customer requests and bookings according to workplace procedures 1.3 Confirm health and safety in the workplace, regulatory and workplace procedures relating to winery hospitality activities
2. Plan and organise hospitality activities	2.1 Identify resources required to implement hospitality activities 2.2 Negotiate prices and services with suppliers and customers 2.3 Confirm supply of necessary resources and services according to supplier agreements and workplace procedures
3. Prepare for winery hospitality activities	3.1 Prepare a schedule of events to ensure timely and effective implementation of activities 3.2 Prepare or produce support materials in line with promotional schedule and workplace requirements 3.3 Brief team and suppliers on their roles and responsibilities
4. Implement hospitality activities	4.1 Coordinate resources effectively and efficiently to meet customer and workplace objectives 4.2 Monitor and maintain hospitality facilities within limits of responsibility 4.3 Recognise, rectify and report problems and anomalies to appropriate personnel
5. Evaluate winery hospitality activities	5.1 Evaluate team performance based on workplace and customer objectives 5.2 Encourage and review customer feedback to improve performance 5.3 Assess suppliers and give feedback according to workplace procedures 5.4 Collate information to use for the financial and promotional viability assessment 5.5 Identify areas for improvement based on evidence collected and make recommendations to appropriate personnel

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret information from a variety of workplace documents
Writing	Produce workplace documentation in required format
Oral Communication	Provide information using language appropriate to audience Use questioning skills to gather feedback Use active listening skills to respond to questions or feedback from others
Numeracy	Perform calculations relating to measurements, quantities, volumes and monetary value
Navigate the world of work	Understand and comply with legislative and workplace requirements relevant to own role
Interact with others	Use accepted practices and protocols for communicating with internal personnel and people external to the organisation
Get the work done	Plan, sequence and implement tasks required to achieve outcomes Use analytical skills to address problems and make decisions related to hospitability activities requirements

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCDS3003 Coordinate winery hospitality activities	FDFCD3003A Coordinate winery hospitality activities	Updated to meet Standards for Training Packages Minor changes to Performance Criteria for clarity Prerequisites removed	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCDS3003 Coordinate winery hospitality activities

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has planned, conducted and evaluated winery hospitality activities and has demonstrated the following at least once:

accessed workplace information and schedules to identify winery hospitality activity coordination requirements

planned and coordinated resources and supply of services appropriate to each hospitality event

applied a high level of personal presentation

handled customer requests, bookings and ad-hoc requests

prepared schedules, briefing notes and other support materials for staff, suppliers and customers

coordinated services, products and activities for hospitality events

monitored hospitality facilities and service provision

briefed team members and suppliers on roles and responsibilities

monitored and dealt with problems and special requests during hospitality activities

gathered feedback and data to evaluate winery hospitality activities

used results of evaluations to improve future activities

followed health and safety in the workplace procedures when coordinating winery hospitality activities.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

links to related work areas and resources such as cellar door, public relations and marketing

workplace procedures and responsibility for:

reporting problems

recording requirements

customer service and complaints

workplace product and service range

workplace and brand promotional objectives

format and interpretation of promotional schedules

roles and responsibilities of supporting functions

legislative and regulatory requirements as they apply in the workplace, including:

serving and selling liquor

industry codes of practice

consumer law

health and safety in the workplace procedures for employees and customers.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or a realistic environment that allows the individual to conduct the required winery hospitality activity

resources, equipment and materials:

documentation or technology for coordinating events

documentation or technology for preparing, recording and communicating information relating to the event

specifications:

workplace promotional schedule and information about hospitality event and/or customer requirements

workplace procedures relating to winery and hospitality events

relationships (internal and/or external):

staff and suppliers to brief

customers.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL2001 Perform oak handling activities

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to use, treat, repair, store and stack oak barrels and casks. It may involve work in confined spaces.

The unit applies to individuals who work in winemaking operations and take responsibility for their own work. Individuals generally work under supervision but have some autonomy and accountability for their own work.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication. Users are advised to check with the relevant state or territory health and safety workplace authority for advice on confined space entry.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for oak handling activities	1.1 Identify and confirm job requirements 1.2 Identify applicable handling activities, environmental guidelines and legislative requirements 1.3 Identify potential workplace health and safety hazards, assess risks and implement control measures 1.4 Select and fit personal protective equipment relevant to the job requirements 1.5 Check equipment and materials to ensure availability and readiness for use according to workplace procedures
2. Use oak materials for production requirements	2.1 Locate and identify oak product required to meet job requirement 2.2 Select and follow workplace procedures for filling, emptying and topping 2.3 Use transfer operations to complete production requirements
3. Treat, store and repair oak	3.1 Identify treatment, storage and repair requirements for oak product 3.2 Confirm that oak meets job requirements 3.3 Treat, store and repair oak to meet workplace procedures 3.4 Operate and monitor equipment to ensure job requirements are being maintained 3.5 Identify and address non-conformance results according to workplace procedures
4. Stack oak barrels and casks	4.1 Identify and plan stacking requirements for oak barrels and casks 4.2 Select stacking method and implement according to specification and safe work practices 4.3 Confirm stacked oak barrels and casks meet specification 4.4 Identify and address non-conformance stacking
5. Complete oak handling activities	5.1 Shut down equipment safely according to workplace procedures 5.2 Collect, treat and dispose of or recycle waste according to workplace procedures and relevant legislation 5.3 Record workplace information according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Comprehend instructions in workplace documents
Writing	Complete workplace documents in required format
Numeracy	Perform calculations relating to measurements, quantities and operational specifications
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks according to set routines and procedures Respond to routine problems using workplace instructions and procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL2001 Perform oak handling activities	FDFCEL2001A Perform oak handling activities	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria for clarity Prerequisites removed	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL2001 Perform oak handling activities

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has demonstrated the following on at least one occasion:

accessing workplace information to identify oak handling requirements

identifying legislative and workplace requirements related to oak handling

selecting and fitting personal protective equipment

selecting, setting up and operating equipment

carrying out oak handling and treatment according to workplace procedures

monitoring oak handling activities and equipment to identify non-conformance results

carrying out minor repairs

stacking and securing oak vessels according to workplace procedures

shutting down equipment in routine and emergency situations

conducting work safely and following health and safety procedures including identifying hazards and controlling risks associated with working in confined spaces

following workplace procedures for:

maintaining records

reporting and recording corrective action

sorting, collecting, treating, recycling or disposing of waste.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of oak use in winemaking and spirit production

links between oak handling and related processes in cellar operations

effect of oak storage on end product

types of oak used for storage

common faults in oak barrels and casks and effect on end product

possible sources of oak contamination and effect on end product

minor repair methods and procedures

main methods used in oak barrel and cask stacking

common causes of variation and corrective action required

types of shutdown and associated requirements for routine and emergency situations

health and safety hazards and controls in the workplace including instructions for use of chemicals in oak treatment

hazards and controls associated with confined space entry

workplace procedures and responsibility for:

recording requirements

reporting problems

waste handling.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine operations workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment for oak handling activities

materials and equipment for confined space entry (if required)

materials handling equipment

oak products for activities in performance evidence

system for recording and reporting information

specifications:

workplace procedures for oak handling activities.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL2002 Perform fermentation operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to prepare and operate the wine fermentation process. It may involve work in confined spaces.

The unit applies to individuals who work in winemaking operations and take responsibility for their own work. Individuals generally work under supervision but have some autonomy and accountability for their own work.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication. Users are advised to check with the relevant state or territory health and safety workplace authority for advice on confined space entry.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for fermentation operations	1.1 Identify and confirm fermentation requirements 1.2 Confirm availability of required materials and services to meet fermentation operations requirements 1.3 Confirm environmental guidelines and identify potential health and safety hazards and controls according to workplace procedures 1.4 Select and fit personal protective equipment required for fermentation operations 1.5 Prepare materials to meet production requirements 1.6 Check equipment to confirm readiness for use according to workplace procedures 1.7 Set the process to meet production requirements
2. Operate and monitor fermentation operations	2.1 Start up the fermentation process according to workplace procedures 2.2 Monitor production process to confirm fermentation operation meets specifications 2.3 Identify and address non-conformance of product, process and equipment according to workplace procedures
3. Complete fermentation operations	3.1 Identify and implement appropriate shutdown procedures 3.2 Dismantle equipment safely and prepare for cleaning 3.3 Collect, treat and dispose of or recycle waste generated by both the fermentation process and cleaning procedures 3.4 Record workplace information according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Comprehend instructions in workplace documents
Writing	Complete workplace documents in required format
Numeracy	Perform calculations required to prepare production materials for the process Monitors supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks according to set routines and procedures Respond to routine problems by referring to workplace procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL2002 Perform fermentation operations	FDFCEL2002A Perform fermentation operations	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria for clarity Prerequisites removed	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL2002 Perform fermentation operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has performed at least one fermentation operation including:

accessing workplace information to identify fermentation processing requirements

conducting work according to environmental and health and safety requirements in the workplace

selecting and fitting appropriate personal protective equipment

checking supply and status of materials before commencing fermentation operation

preparing and confirming status of equipment and services before commencing fermentation process

setting up and starting the fermentation process

conducting work safely and following health and safety procedures including identifying hazards and controlling risks associated with working in confined spaces

monitoring the fermentation process

taking corrective action in response to non-conformance results

shutting down the process after fermentation operations are completed.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of the fermentation process and the links between fermentation and other processes used in wine operations

basic operating principles of fermentation equipment

materials used in the fermentation process including:

grape varieties, whole fruit bunches and common additives

preparation requirements and effect of variation on the fermentation process

main fermentation techniques and how these techniques can affect the characteristics of the wine

product, materials and equipment preparation requirements and effect of variation on the fermentation process

techniques that may be used to manipulate the fermentation process and wine characteristics, including:

pressure

temperature

yeast variety or strain

carbon dioxide

skin contact

type of fermentation vessel

additions

methods used to monitor the process

common causes of non-conformance results for product, process and equipment and corrective action required including:

issues that can be rectified

issues that must be reported

responsibilities for health and safety in the workplace including:

health and safety hazards associated with the fermentation process

methods for controlling risks associated with health and safety hazards, including confined space entry

responsibilities for identifying and controlling environmental issues

workplace procedures and responsibility for:

reporting problems

shutting down the process

cleaning

handling waste

recording required information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine operations workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment for fermentation operations

materials and equipment for confined space entry (if required)

equipment and materials for fermentation process

system for recording and reporting information

specifications:

workplace procedures for fermentation operations.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL2003 Operate the ion exchange process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to operate ion exchange equipment used in winemaking operations.

The unit applies to individuals who work in winemaking operations and take responsibility for their own work. Individuals generally work under supervision but have some autonomy and accountability for their own work.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the ion exchange process for operation	1.1 Confirm work instructions and identify potential health and safety hazards and controls according to workplace procedures 1.2 Select and fit personal protective equipment according to job requirements 1.3 Confirm environmental guidelines and identify potential health and safety hazards and controls according to workplace procedures 1.4 Confirm availability and prepare product and materials to meet ion exchange operation requirements 1.5 Check equipment to confirm readiness for use according to workplace procedures 1.6 Set the process to meet ion exchange requirements and job requirements
2. Operate and monitor the ion exchange process	2.1 Start up the ion exchange process according to workplace procedures 2.2 Monitor ion exchange process to confirm that ion exchanged product meets specification 2.3 Identify and address non-conformance of product, process and equipment according to workplace procedures
3. Shut down the ion exchange process	3.1 Identify and implement appropriate shutdown procedures 3.2 Dismantle equipment safely and prepare for cleaning 3.3 Collect, treat and dispose of or recycle waste generated by the ion exchange process 3.4 Record workplace information according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Comprehend instructions in workplace documents
Writing	Complete workplace documents in required format
Numeracy	Perform calculations required to prepare production materials for the process Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks according to set routines and procedures Respond to routine problems using workplace instructions and procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL2003 Operate the ion exchange process	FDFCEL2003A Operate the ion exchange process	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria for clarity Prerequisites removed	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL2003 Operate the ion exchange process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated at least one ion exchange process:

accessing workplace information to identify ion exchange requirements

selecting and fitting appropriate personal protective equipment

conducting work according to environmental and health and safety requirements in the workplace

checking supply and status of product and ion exchange agents before commencing ion exchange process

preparing and confirming status of equipment and services before commencing ion exchange process

setting up and starting up the ion exchange process

monitoring ion exchange process to maintain quality specifications

taking corrective action in response to non-conformance results

shutting down the process after ion exchange operations are completed.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit.

This includes knowledge of:

purpose and principles of ion exchange process and links between ion exchange process and related processes in cellar operations

stages and changes which occur during ion exchange process and the effect of process stages on the end product quality characteristics and uses of ion exchange product and materials

manual and computer-controlled ion exchange equipment

methods used to monitor the process common causes of non-conformance and corrective action required

health and safety hazards in the workplace and controls

routine shutdown preparation requirements

workplace procedures and responsibility for:

reporting problems

environmental issues and controls

waste handling requirements

recording requirements.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine operations workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment for ion exchange operations

equipment and materials for ion exchange process

products for ion exchange

system for recording and reporting information

specifications:

workplace procedures for ion exchange operations.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL2004 Perform heat exchange operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0

Application

This unit of competency describes the skills and knowledge required to prepare and operate heat exchange equipment.

The unit applies to individuals who work in winemaking operations and take responsibility for their own work. Individuals generally work under supervision but have some autonomy and accountability for their own work.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the heat exchange process for operation	1.1 Identify and confirm heat exchange operations requirements 1.2 Confirm availability of required materials and services to meet heat exchange operations requirements 1.3 Confirm environmental guidelines and identify potential health and safety hazards and controls according to workplace procedures 1.4 Select and fit personal protective equipment required for heat exchange operations 1.5 Prepare materials to meet heat exchange operations requirements 1.6 Check equipment to confirm readiness for use according to workplace procedures 1.7 Set the process to meet heat exchange operations requirements
2. Operate and monitor the heat exchange process	2.1 Start up the heat exchange process according to workplace procedures 2.2 Monitor control points to confirm performance meets specifications 2.3 Identify and address non-conformance of product, process and equipment according to workplace procedures
3. Shut down the heat exchange process	3.1 Identify and implement appropriate shutdown procedures 3.2 Dismantle equipment safely and prepare for cleaning 3.3 Collect, treat and dispose of or recycle waste generated by both the heat exchange process and cleaning procedures 3.4 Record workplace information according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Comprehend instructions in workplace documents
Writing	Complete workplace documents in required format
Numeracy	Perform calculations relating to measurements, quantities and operational specifications Interpret symbols and numbers during monitoring of process
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks according to set routines and procedures Respond to routine problems using workplace instructions and procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL2004 Perform heat exchange operations	FDFCEL2011A Perform heat exchange operations	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria for clarity Prerequisites removed	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL2004 Perform heat exchange operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has demonstrated at least one heat exchange operation:

accessing workplace information to identify heat exchange processing requirements

selecting and fitting appropriate personal protective equipment (PPE)

conducting work according to environmental and health and safety requirements in the workplace

checking supply and status of materials before commencing heat exchange operation

preparing and confirming status of equipment and services before commencing heat exchange process

setting up and starting up heat exchange process

monitoring the heat exchange process

taking corrective action in response to non-compliance results

shutting down the process after heat exchange operations are completed.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of the heat exchange process and the links between heat exchange and other processes used in wine operations

basic operating principles of heat exchange equipment

materials used in the heat exchange process including:

grape varieties, whole fruit bunches and common additives

preparation requirements and effect of variation on the heat exchange process

main heat exchange techniques and how these techniques can affect the characteristics of the wine

methods used to monitor the process

common causes of non-conformance results for product, process and equipment and corrective action required including:

issues that can be rectified

issues that must be reported

responsibilities for health and safety in the workplace including:

health and safety hazards associated with the heat exchange process

methods for controlling risks associated with health and safety hazards

responsibilities for identifying and controlling environmental issues

workplace procedures and responsibility for:

reporting problems

shutting down the process

cleaning

handling waste

recording required information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine operations workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

PPE for heat exchange operations

equipment and materials for heat exchange process

system for recording and reporting information

specifications:

workplace procedures for heat exchange operations.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL2005 Perform must draining operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to perform must draining operations in wine making. It may involve work in confined spaces.

The unit applies to individuals who work in winemaking operations and take responsibility for their own work. Individuals generally work under supervision but have some autonomy and accountability for their own work.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication. Users are advised to check with the relevant state or territory health and safety workplace authority for advice on confined space entry.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for must draining operations	1.1 Identify and confirm must draining operations requirements 1.2 Confirm availability of required materials and services to meet must draining operations requirements 1.3 Confirm environmental guidelines and identify potential health and safety hazards and controls according to workplace procedures 1.4 Select and fit personal protective equipment required for must draining operations 1.5 Prepare materials to meet must draining operations requirements 1.6 Check equipment to confirm readiness for use according to workplace procedures 1.7 Set the process to meet must draining operations requirements
2. Operate and monitor must draining operations	2.1 Start up the must draining process according to workplace procedures 2.2 Monitor must draining process to confirm product meets specifications 2.3 Identify and address non-conformance of product, process and equipment according to workplace procedures
3. Complete must processing operations	3.1 Identify and implement appropriate shutdown procedures 3.2 Dismantle equipment safely and prepare for cleaning 3.3 Collect, treat and dispose of or recycle waste generated by both the must draining process and cleaning procedures 3.4 Record workplace information according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Comprehend instructions in workplace documents
Writing	Complete workplace documents in required format
Numeracy	Perform calculations relating to measurements, quantities and operational specifications Interpret symbols and numbers during monitoring of process
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks according to set routines and procedures Respond to routine problems using workplace instructions and procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL2005 Perform must draining operations	FDFCEL2015A Perform must draining operations	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria for clarity Prerequisites removed	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL2005 Perform must draining operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated at least one must draining process, including:

accessing workplace information to identify must draining requirements

selecting and fitting appropriate personal protective equipment (PPE)

checking supply and status of materials before commencing must draining operation

preparing and confirming status of equipment and services before commencing must draining process

setting up and starting the must draining process

monitoring the must draining process

taking corrective action in response to non-conformance results

shutting down the process after must draining operations are completed

conducting work according to environmental and health and safety requirements in the workplace.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of the must draining process and the links between must draining and other processes used in wine operations

basic operating principles of must draining equipment

materials used in the must draining process including:

grape varieties, whole fruit bunches and common additives

preparation requirements and effect of variation on the pressing process

main must draining techniques and how these techniques can affect the characteristics of the wine

methods used to monitor the process

common causes of non-conformance results for product, process and equipment and corrective action required including:

issues that can be rectified

issues that must be reported

responsibilities for health and safety in the workplace including:

health and safety hazards associated with the must draining process

methods for controlling risks associated with health and safety hazards, including confined space entry

responsibilities for identifying and controlling environmental issues

workplace procedures and responsibility for:

reporting problems

shutting down the process

cleaning

handling waste

recording required information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine operations workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

PPE for must draining operations

equipment and materials for must draining process

system for recording and reporting information

specifications:

workplace procedures for pressing operations.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL2006 Operate the crushing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to prepare and operate crushing equipment in a wine cellar environment and may involve work in confined spaces.

The unit applies to individuals who work in winemaking operations and take responsibility for their own work. Individuals generally work under supervision but have some autonomy and accountability for their own work.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication. Users are advised to check with the relevant state or territory health and safety workplace authority for advice on confined space entry.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the crushing process for operation	1.1 Identify and confirm production requirements 1.2 Confirm availability and prepare product and materials to meet crushing requirements 1.3 Confirm environmental guidelines and identify potential health and safety hazards and controls according to workplace procedures 1.4 Select and fit personal protective equipment required for production 1.5 Prepare materials to meet production requirements 1.6 Check equipment to confirm readiness for use according to workplace procedures 1.7 Set up the process to meet production requirements
2. Operate and monitor the crushing process	2.1 Start up the crushing process according to workplace procedures 2.2 Monitor crushing process to confirm crushed product meets specifications 2.3 Identify and address non-conformance product, process and equipment according to workplace procedures
3. Shut down the crushing process	3.1 Identify and implement appropriate shutdown procedures 3.2 Dismantle equipment safely and prepare for cleaning 3.3 Collect, treat and dispose of or recycle waste generated by both the crushing process and cleaning procedures 3.4 Record workplace information according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Comprehend instructions in workplace documents
Writing	Complete workplace documents in required format
Numeracy	Perform calculations relating to measurements, quantities and operational specifications Interpret symbols and numbers during monitoring of process
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks according to set routines and procedures Respond to routine problems using workplace instructions and procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL2006 Operate the crushing process	FDFCEL2016A Operate the crushing process	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria for clarity Prerequisites removed	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL2006 Operate the crushing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated at least one crushing process, including:

accessing workplace information to identify crushing requirements

selecting and fitting personal protective equipment (PPE)

confirming supply of services, materials and product required for crushing

preparing and confirming status of product and materials prior to crushing process commencement

setting up and starting up the crushing process

monitoring the crushing process

taking corrective action in response to non-conformance results

shutting down the process after crushing operations are completed

conducting work according to environmental and health and safety requirements in the workplace.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of crushing and links between crushing process and related processes in wine operations

stages and changes which occur during crushing and the effect of crushing stages on the end product

method of monitoring the crushing process and common causes of non-conformance and corrective action required

health and safety hazards in the workplace and controls

workplace procedures and responsibility for:

reporting problems

environmental issues and controls

waste handling requirements

recording requirements.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine operations workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

PPE for crushing operations

equipment and materials for crushing process

products for crushing

system for recording and reporting information

specifications:

workplace procedures for crushing operations.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL2007 Prepare and make additions and finings

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to prepare and add finings and additions to wine.

The unit applies to individuals who work in winemaking operations and take responsibility for their own work. Individuals generally work under supervision but have some autonomy and accountability for their own work.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare additions and finings	1.1 Identify and confirm production requirements 1.2 Confirm availability of required materials and services to meet production requirements 1.3 Confirm environmental guidelines and identify potential workplace health and safety hazards and controls according to workplace procedures 1.4 Select and fit personal protective equipment required for production 1.5 Prepare materials to meet production requirements 1.6 Check equipment to confirm readiness for use according to workplace procedures 1.7 Set up the process to meet production requirements 1.8 Weigh or measure product and materials to meet requirements
2. Make additions and finings	2.1 Start equipment to ensure product is mixing 2.2 Make addition or fining to product according to workplace procedures 2.3 Monitor production process to confirm additions and finings product meets specifications 2.4 Identify and address non-conformance of product, process and equipment according to workplace procedures
3. Complete additions and finings	3.1 Identify appropriate shutdown procedures 3.2 Dismantle equipment safely and prepare for cleaning 3.3 Collect, treat and dispose of or recycle waste generated by both the additions and finings process and cleaning procedures 3.4 Record workplace information according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Comprehend instructions in workplace documents
Writing	Complete workplace documents in required format
Numeracy	Perform calculations required to weigh or measure materials required for process Interpret symbols or numbers during monitoring of process
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks according to set routines and procedures Respond to routine problems using workplace instructions and procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL2007 Prepare and make additions and finings	FDFCEL2017A Prepare and make additions and finings	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria for clarity	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL2007 Prepare and make additions and finings

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has made at least four different additions or finings using at least two different techniques and methods of addition, including:

accessing workplace information to identify requirements for adding finings and additions

selecting and fitting appropriate personal protective equipment

checking supply and status of materials before commencing additions and finings operation

preparing and confirming status of equipment and services before commencing additions and finings process

setting up and starting the additions and finings process

monitoring the additions and finings process

taking corrective action in response to non-conformance results

shutting down the process after additions and finings operations are completed

conducting work according to environmental and workplace health and safety requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of additions and fining that is used and the links between additions and finings and other processes used in wine operations

basic operating principles of preparing and making additions and finings

quality characteristics of product and materials used and effect on process outcome

main additions and finings mixing techniques and how these techniques can affect the characteristics of the wine:

pumping over

gas mixing

rummaging

stirring

submersible mixers

in-place mixers/tank agitators

portable guth agitators

methods for adding:

venturi

dosing

direct, tipping in or pumping in while wine mixing

methods used to monitor the process

common causes of non-conformance results for product, process and equipment and corrective action required including:

issues that can be rectified

issues that must be reported

responsibilities for health and safety in the workplace including:

health and safety hazards associated with the additions and finings process

methods for controlling risks associated with health and safety hazards, including confined space entry

responsibilities for identifying and controlling environmental issues

workplace procedures and responsibility for:

reporting problems

shutting down the process

cleaning

handling waste

recording required information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine operations workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment for additions and finings operations

equipment and materials for additions and finings activities

system for recording and reporting information

specifications:

workplace procedures for preparing and making additions and finings.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL2008 Carry out inert gas handling operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to use and handle inert gases in solid or gaseous state including the manufacture of carbon dioxide bricks or snow.

The unit applies to individuals who work in cellar operations and take responsibility for their own work. Individuals generally work under supervision but have some autonomy and accountability for their own work.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Select gases appropriate to the task	1.1 Identify and confirm workplace procedures 1.2 Confirm availability of appropriate gas or gases to meet workplace procedures 1.3 Confirm environmental guidelines and identify potential health and safety hazards and controls according to workplace procedures 1.4 Select and fit personal protective equipment required for production 1.5 Determine risk factors based on the characteristics of the gas or gases to be used and handled
2. Prepare and use gases in winery operations	2.1 Select the appropriate gas handling equipment and prepare, set up and operate according to workplace procedures 2.2 Confirm that gas type and quantity delivered meets specification 2.3 Handle and monitor gas safely according to specific risk factors 2.4 Manufacture carbon dioxide bricks or snow according to workplace procedures 2.5 Identify and address non-conformance of product, process and equipment
3. Complete gas handling operations	3.1 Shut equipment down according to workplace procedures 3.2 Prepare equipment for cleaning following safe work practices 3.3 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures 3.4 Record workplace information according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Comprehend instructions in workplace documents
Writing	Complete workplace documents in required format
Numeracy	Calculate and monitor amount of gas required for the process
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks according to set routines and procedures Respond to routine problems using workplace instructions and procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL2008 Carry out inert gas handling operations	FDFCEL2018A Carry out inert gas handling operations	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria for clarity	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL2008 Carry out inert gas handling operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has carried out inert gas handling operations and demonstrated the following on at least two separate occasions:

accessing workplace information to identify inert gas handling requirements

selecting, fitting and using personal protective equipment (PPE)

selecting appropriate gases to meet requirements:

single or blend of gases

gaseous or solid form

dosage

interpreting cylinder or service line information

confirming supply of services and gases for requirements

selecting equipment appropriate to the task and gas to be handled

setting up, preparing and operating equipment according to workplace procedures

manufacturing carbon dioxide bricks or snow

delivering gas according to specifications

monitoring gas handling process:

gas pressure

gas flow

integrity of seals

taking corrective action in response to non-conformance results

shutting down equipment in routine situations

conducting work according to environmental and health and safety requirements in the workplace.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of using inert gases in cellar operations

properties and functions of gases

hazards and risks associated with different forms or types of gas

gas handling policy and procedures

factors affecting choice of gas or gas blends:

wine type and style

winemaker preference

equipment set up, preparation and operation procedures and requirements including settings and key variables

purpose of PPE

legislative requirements as they affect immediate gas handling responsibilities

steps in manufacturing process for dry ice bricks or snow

requirements to liaise or advise related work areas

routine shutdown and cleaning preparation requirements

workplace health and safety requirements

workplace procedures and responsibility for:

reporting problems

waste handling requirements

environmental issues and controls

recording requirements.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine operations workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

PPE for inert gas handling operations

equipment, cylinders and materials for inert gas handling operations

gas or gases to meet work instruction

system for recording and reporting information

specifications:

workplace procedures for inert gas handling operations.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL2009 Carry out transfer operations

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to transfer various types of input and finished products.

The unit applies to individuals who work in cellar, bottling or distillation and take responsibility for their own work. Individuals generally work under supervision but have some autonomy and accountability for their own work.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the transfer process for operation	1.1 Identify and confirm transfer requirements 1.2 Confirm availability of product, materials and services to meet transfer requirements 1.3 Confirm environmental guidelines and identify potential health and safety in the workplace hazards and controls according to workplace procedures 1.4 Select, fit and use personal protective equipment required for the transfer process 1.5 Prepare product and materials to meet transfer requirements 1.6 Check equipment to confirm readiness for use according to workplace procedures 1.7 Set the process to meet transfer requirements
2. Operate and monitor the transfer process	2.1 Start up the transfer process according to workplace procedures 2.2 Monitor process to confirm transfer operation meets specifications 2.3 Identify and address non-conformance in product, process and equipment according to workplace procedures
3. Shut down the transfer process	3.1 Identify and implement appropriate shutdown procedures 3.2 Dismantle equipment safely and prepare for cleaning 3.3 Collect, treat and dispose of or recycle waste generated by both the transfer process and cleaning procedures 3.4 Record workplace information according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Comprehend instructions in workplace documents
Writing	Complete workplace documents in required format
Numeracy	Perform calculations required to prepare materials for the process Interpret symbols, gauges and numbers during monitoring of process
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks according to set routines and procedures Respond to routine problems using workplace instructions and procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL2009 Carry out transfer operations Release 2	FBPCEL2009 Carry out transfer operations Release 1	Minor update in assessment conditions to refer to wine or beverage production workplace	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL2009 Carry out transfer operations

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated at least one transfer process, including:

accessing workplace information to identify transfer requirements

selecting, fitting and using personal protective equipment

checking supply and status of materials before commencing transfer operation

preparing and confirming status of equipment and services before commencing transfer process

setting up and starting the transfer process

monitoring the transfer process

taking corrective action in response to non-conformance results

shutting down the process after transfer operations are completed

conducting work according to environmental and health and safety requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of the transfer process and the links between transfer operations and other processes

basic operating principles of transfer equipment

equipment used in the transfer process, including:

pumps

hoses

valves

fixed lines

fittings

control instruments

methods used to monitor the transfer process

common causes of non-conformance results for product, process and equipment, and corrective action required, including:

issues that can be rectified

issues that must be reported

responsibilities for health and safety in the workplace, including:

health and safety hazards associated with transfer operations

methods for controlling risks associated with health and safety hazards, including confined space entry

responsibilities for identifying and controlling environmental issues

responsibilities for ensuring cleanliness of equipment

workplace procedures and responsibility for:

reporting problems

shutting down the process

cleaning

handling waste

recording required information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine or beverage production workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment for transfer operations

equipment and materials for transfer operations

system for recording and reporting information

specifications:

workplace procedures for transfer operations.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL3001 Handle and store spirits

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to handle and store spirits in wine or spirit making workplaces.

This unit applies to individuals working in either a distillation facility or in a winery where they handle spirits as part of the fortification process of wine.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to handle spirits	1.1 Identify and confirm job requirements 1.2 Identify applicable spirit handling and storage workplace procedures, environmental guidelines and legislative requirements 1.3 Select, fit and use personal protective equipment relevant to the job requirements 1.4 Identify health and safety in the workplace hazards, assess risks and implement control measures
2. Undertake spirit handling and storage activities	2.1 Locate and identify spirit according to job requirements 2.2 Confirm sampling and testing requirements for spirit 2.3 Identify equipment needed and check to ensure availability, safety and readiness for use 2.4 Set up equipment to meet job requirements and workplace procedures 2.5 Operate and monitor equipment to ensure job requirements are being met 2.6 Identify and address non-conformance results according to workplace procedures
3. Finalise sprit handling activities	3.1 Shut down equipment safely according to workplace procedures 3.2 Collect, treat, dispose of or recycle draining waste according to workplace procedures and relevant legislation 3.3 Record workplace information to meet workplace requirements and relevant legislation

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret handling and storage information from a variety of workplace documents
Writing	Record data and present information in required format
Numeracy	Calculate numerical information relating to measurements, quantities and operational specifications Interpret symbols and numbers during monitoring of process
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks required to achieve production requirements Respond to predictable routine problems, faults and out of specification issues and implements standard or logical solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL3001 Handle and store spirits	FDFCEL2012A Handle spirits	Updated to meet Standards for Training Packages Unit code updated to AQF 3 to reflect complexity of competency Minor changes to Elements and Performance Criteria for clarity Prerequisites removed	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL3001 Handle and store spirits

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has handled and stored two different spirits, and demonstrated the following points for each spirit:

accessing workplace information to identify spirit handling and storage requirements

selecting, fitting and using personal protective equipment

identifying hazards and promptly responding to risks

selecting, setting up and operating equipment

monitoring spirit handling activities and equipment to identify non-conformance results

taking corrective action in response to non-conformance results

sorting, collecting, treating, recycling or disposing of draining waste

following equipment shut down procedures applying safe work practices for all spirit handling activities

recording spirit handling and storage information.

In demonstrating all of the above points the individual must apply all workplace and legislative requirements relevant to handling and storing spirits.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of spirit use in winemaking

properties of different types of spirit

spirit classifications

role and requirements of legislation in the control of spirits and the importance of accurate measuring and recording requirements for all spirit handling processes

spirit storage and security controls

health and safety hazards and controls including:

hazardous substances used during handling and storage of spirits

emergency procedures

workplace procedures and responsibility for:

sampling and testing procedures

storing spirits securely

reporting non-conformance results or equipment problems

responding to environmental issues

disposing of waste

shutting down equipment

record keeping.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine operations workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment for handling and storing spirits

equipment for safe handling and production of spirits

spirits

system for recording and reporting information

specifications:

workplace procedures for handling and storing spirits.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL3002 Operate the continuous clarification by separation (flotation) process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to prepare for and operate the continuous clarification by separation (flotation) process in wine production.

The unit applies to individuals who work in cellar operations and take responsibility for their own work using discretion and judgement in the selection and use of available resources.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the continuous clarification by separation (flotation) process for operation	1.1 Identify and confirm production requirements 1.2 Confirm availability of required materials and services to meet production requirements 1.3 Confirm environmental guidelines and identify potential health and safety in the workplace hazards and controls according to workplace procedures 1.4 Select, fit and use personal protective equipment required for production 1.5 Prepare materials to meet production requirements 1.6 Check equipment to confirm readiness for use according to workplace procedures 1.7 Set the process to meet production requirements
2. Operate and monitor the continuous clarification by separation (flotation) process	2.1 Start up the flotation process according to workplace procedures 2.2 Monitor production process to confirm performance meets specifications 2.3 Identify and address non-conformance product, process and equipment according to workplace procedures
3. Shut down the continuous clarification by separation (flotation) process	3.1 Identify and implement appropriate shutdown procedures 3.2 Dismantle equipment safely and prepare for cleaning 3.3 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures 3.4 Record workplace information according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret production and process information from a variety of workplace documents
Writing	Record data and present information in required format
Numeracy	Calculate numerical information relating to measurements, quantities and operational specifications Interpret symbols and numbers during monitoring of process
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks required to achieve production requirements Respond to predictable routine problems, faults and out of specification issues and implements standard or logical solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL3002 Operate the continuous clarification by separation (flotation) process	FDFCEL3002A Operate the continuous clarification by separation (flotation) process	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria for clarity Prerequisites removed	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL3002 Operate the continuous clarification by separation (flotation) process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated at least one continuous clarification by separation (flotation) process including:

accessing workplace information to identify clarification requirements

selecting, fitting and using appropriate personal protective equipment

checking supply and status of materials before commencing clarification operation

preparing and confirming status of equipment and services before commencing filtration process

setting up and starting the filtration process

monitoring the filtration process

taking corrective action in response to non-conformance results

shutting down the process after clarification operations are completed

conducting work according to environmental and health and safety requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of continuous clarification by separation (flotation) process and the links between the process and other processes used in wine operations

basic operating principles of separation (flotation) process equipment

materials used in the clarification by separation (flotation) process

main separation (flotation) techniques and how these techniques can affect the characteristics of the wine

pectin negative level when:

adding sulphur

cooling product

adding pectin enzymes

methods used to monitor the process

common causes of non-conformance results for product, process and equipment and corrective action required including:

issues that can be rectified

issues that must be reported

responsibilities for health and safety in the workplace including:

health and safety hazards associated with the clarification by separation (flotation) process

methods for controlling risks associated with health and safety hazards

responsibilities for identifying and controlling environmental issues

workplace procedures and responsibility for:

reporting problems

shutting down the process

cleaning

handling waste

recording required information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine operations workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment for clarification by separation (flotation) operations

equipment and materials for clarification by separation (flotation) process

specifications:

work procedures for continuous clarification by separation (flotation) process.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL3003 Operate the concentration process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0

Application

This unit of competency describes the skills and knowledge required to operate and monitor a continuous centrifugal juice concentrator to produce juice products for wine making.

The unit applies to individuals who work in cellar operations and take responsibility for their own work using discretion and judgement in the selection and use of available resources.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the concentration process for operation	1.1 Identify and confirm production requirements 1.2 Confirm availability of required materials and services to meet production requirements 1.3 Confirm environmental guidelines and identify potential health and safety in the workplace hazards and controls in accordance with workplace procedures 1.4 Select and fit personal protective equipment required for production 1.5 Check equipment to confirm readiness for use according to workplace procedures 1.6 Set the process to meet concentration requirements
2. Operate and monitor the concentration process	2.1 Start up the concentration process according to workplace procedures 2.2 Monitor production process to confirm concentration meets specification 2.3 Identify and address non-conformance product, process and equipment according to workplace procedures
3. Shut down the concentration process	3.1 Identify and implement appropriate shutdown procedures 3.2 Dismantle equipment safely and prepare for cleaning 3.3 Collect, treat and dispose of or recycle waste generated by both the concentration process and cleaning procedures 3.4 Record workplace information according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret production and process information from a variety of workplace documents
Writing	Record data and present information in required format
Numeracy	Calculate numerical information relating to measurements, quantities and operational specifications Interpret symbols and numbers during monitoring of process
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks required to achieve production requirements Respond to predictable routine problems, faults and out of specification issues and implements standard or logical solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL3003 Operate the concentration process	FDFCEL3003A Operate the concentration process	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria for clarity Prerequisites removed	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL3003 Operate the concentration process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated the concentration process and demonstrated the following at least once:

accessing workplace information to identify concentration requirements

identifying legislative and workplace requirements related to the concentration process

selecting, fitting and using personal protective equipment

confirming equipment status and condition

selecting, setting up and operating the concentration process

monitoring the process and equipment operation to identify non-conformance results

taking corrective action in response to non-conformance results

following equipment shutdown procedures

preparing equipment for cleaning including draining and dismantling equipment, and removing waste either manually or by rinsing, in preparation for cleaning

conducting work according to environmental and health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of concentration operation and the links between concentration and related processes

stages and changes which occur during concentration operation

effect of process stages on end product

quality characteristics and uses of concentrated product

main controls used in concentration process:

flow rates

operating vacuum

operating temperatures

cone rpm

dilution and product loss

common causes of variation and corrective action required

routine shutdown and cleaning preparation requirements

typical workplace hazards and controls

procedures and responsibility for:

reporting problems

environmental issues and controls

waste handling requirements

recording requirements.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine operations workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment required for the concentration process

concentration equipment and materials required for process

system for recording and reporting information

specifications:

workplace procedures for concentration process.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL3004 Operate an earth filtration process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to prepare for and operate an earth filtration process using a range of filter media.

The unit applies to individuals who work in a wine operations cellar environment and take responsibility for their own work using discretion and judgement in the selection and use of available resources.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the earth filtration process for operation	1.1 Identify job requirements 1.2 Confirm availability of required materials and services to meet production requirements 1.3 Confirm environmental guidelines and identify potential health and safety hazards and controls according to workplace procedures 1.4 Select and fit personal protective equipment relevant to the job requirements 1.5 Prepare materials to meet production requirements 1.6 Check equipment to confirm readiness for use according to workplace procedures 1.7 Set the earth filtration process to meet production requirements
2. Operate and monitor the earth filtration process	2.1 Start up the earth filtration process according to workplace procedures 2.2 Monitor process to confirm earth filtration meets specifications 2.3 Identify and address non-conformance of product, process and equipment according to workplace procedures
3. Shut down the earth filtration process	3.1 Identify and implement appropriate shutdown procedures 3.2 Dismantle equipment safely and prepare for cleaning 3.3 Collect, treat and dispose of or recycle waste generated by both the earth filtration process and cleaning procedures 3.4 Record workplace information according to workplace procedures and format

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Comprehend instructions in workplace documents
Writing	Complete workplace documents in required format
Numeracy	Perform calculations relating to measurements, quantities and operational specifications Interpret symbols and numbers during monitoring of process
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks according to set routines and procedures Problem solve issues as they arise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL3004 Operate an earth filtration process	FDFCEL2013A Operate the pressure leaf filtration process	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria for clarity Change of title to reflect current Industry terminology Prerequisites removed Unit code updated to AQF 3 to reflect complexity of competency	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL3004 Operate an earth filtration process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has demonstrated at least one earth filtration process, including:

accessing workplace information to identify earth filtration processing requirements

selecting and fitting appropriate personal protective equipment (PPE)

checking supply and status of materials before commencing earth filtration operation

preparing and confirming status of equipment and services before commencing earth filtration process

setting up and starting the earth filtration process

monitoring the earth filtration process

taking corrective action in response to non-conformance results

shutting down the process after earth filtration operations are completed

conducting work according to environmental and health and safety requirements in the workplace.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of the earth filtration process and the links between earth filtration and other processes used in wine operations

use of filter media:

diatomaceous earth (DE)

perlite

cellulose

materials used in the earth filtration process including:

preparation requirements and effect of variation on the earth filtration process

main earth filtration techniques and how these techniques can affect the characteristics of the wine

methods used to monitor the process

common causes of non-conformance results for product, process and equipment and corrective action required including:

issues that can be rectified

issues that must be reported

responsibilities for health and safety in the workplace including:

health and safety hazards associated with the earth filtration process

methods for controlling risks associated with health and safety hazards

responsibilities for identifying and controlling environmental issues

workplace procedures and responsibility for:

reporting problems

shutting down the process

cleaning

handling waste

recording required information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine operations workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

PPE for earth filtration operations

equipment and materials for earth filtration process

products for earth filtration process

system for recording and reporting information

specifications:

workplace procedures for earth filtration operations.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL3005 Operate the pressing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to prepare and operate pressing equipment in winemaking. It may involve work in confined spaces.

The unit applies to individuals who work in winemaking operations and take responsibility for their own work using discretion and judgement in the selection and use of available resources.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the pressing process for operation	1.1 Identify and confirm production requirements 1.2 Confirm availability of required materials and services to meet production requirements 1.3 Confirm environmental guidelines and identify potential health and safety hazards and controls according to workplace procedures 1.4 Select and fit personal protective equipment required for production 1.5 Prepare materials to meet production requirements 1.6 Check equipment to confirm readiness for use according to workplace procedures 1.7 Set the process to meet production requirements
2. Operate and monitor the pressing process	2.1 Start up the pressing process according to workplace procedures 2.2 Monitor production process to confirm pressed product meets specifications 2.3 Identify and address non-conformances in product, process and equipment according to workplace procedures
3. Shut down the pressing process	3.1 Identify and implement appropriate shutdown procedures 3.2 Dismantle equipment safely and prepare for cleaning 3.3 Collect, treat and dispose of or recycle waste generated by both the pressing process and cleaning procedures 3.4 Record workplace information according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Comprehend instructions in workplace documents
Writing	Complete workplace documents in required format
Numeracy	Perform calculations required to prepare production materials for the process Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks according to set routines and procedures Respond to routine problems using workplace instructions and procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL3005 Operate the pressing process	FDFCEL2005A Operate the pressing process	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria for clarity Prerequisites removed Unit code updated to AQF3 to reflect complexity of competency	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL3005 Operate the pressing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated at least one pressing process, including:

accessing workplace information to identify pressing requirements

selecting and fitting appropriate personal protective equipment (PPE)

checking supply and status of materials before commencing pressing operation

preparing and confirming status of equipment and services before commencing pressing process

setting up and starting the pressing process

monitoring the pressing process

taking corrective action in response to non-conformance results

shutting down the process after pressing operations are completed

conducting work according to environmental and health and safety requirements in the workplace.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of the pressing process and the links between pressing and other processes used in wine operations

basic operating principles of pressing equipment

materials used in the pressing process including:

grape varieties, whole fruit bunches and common additives

preparation requirements and effect of variation on the pressing process

main pressing techniques and how these techniques that can affect the characteristics of the wine:

degree of pressing and pressure

blending and separating free run juice from first and later pressings

press type

methods used to monitor the process

common causes of non-conformance results for product, process and equipment and corrective action required including:

issues that can be rectified

issues that must be reported

responsibilities for health and safety in the workplace including:

health and safety hazards associated with the pressing process

methods for controlling risks associated with health and safety hazards, including confined space entry

responsibilities for identifying and controlling environmental issues

workplace procedures and responsibility for:

reporting problems

shutting down the process

cleaning

handling waste

recording required information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine operations workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

PPE for pressing operations

equipment and materials for pressing process

system for recording and reporting information

specifications:

workplace procedures for pressing operations.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL3006 Operate the fine filtration process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to prepare and operate the fine filtration process and equipment to achieve pre-set specifications for wine or juice products.

The unit applies to individuals who work in cellar operations and take responsibility for their own work using discretion and judgement in the selection and use of available resources.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the fine filtration process for operation	1.1 Identify and confirm production requirements 1.2 Confirm availability and prepare services, product and materials to meet production requirements 1.3 Confirm environmental guidelines and identify potential health and safety in the workplace hazards and controls according to workplace procedures 1.4 Select, fit and use personal protective equipment relevant to the job role 1.5 Check the integration of flow path according to workplace procedures 1.6 Check equipment and confirm readiness for use according to workplace procedures 1.7 Set the process to meet filtration requirements
2. Operate and monitor the fine filtration process	2.1 Start up the fine filtration process according to workplace procedures 2.2 Monitor filtration process to confirm filtered product meets specifications 2.3 Identify and address non-conformance of product, process and equipment
3. Shut down the fine filtration process	3.1 Identify and implement appropriate shutdown procedures 3.2 Dismantle equipment safely and prepare for cleaning 3.3 Collect, treat and dispose of or recycle waste generated by both the filtration process and cleaning procedures 3.4 Record workplace information according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret production and process information from a variety of workplace documents
Writing	Record data and present information in required format
Numeracy	Calculate numerical information relating to measurements, quantities and operational specifications Interpret symbols and numbers during monitoring of process
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks required to achieve production requirements Respond to predictable routine problems, faults and out of specification issues and implements standard or logical solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL3006 Operate the fine filtration process	FDFCEL2010A Operate the fine filtration process	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria for clarity Unit code updated to AQF3 to reflect complexity of competency	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL3006 Operate the fine filtration process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated the fine filtration process on at least two occasions, including:

accessing and interpreting workplace information to identify filtration requirements

selecting, fitting and using personal protective equipment

confirming supply of necessary product and services

preparing product including pre-filtering product to meet turbidity parameters of membrane

confirming filtration equipment status and condition

setting up and starting up the filtration process

monitoring the process and equipment operation to identify non-conformance results

taking corrective action in response to non-conformance results

sorting, collecting, treating, recycling or disposing of waste

following equipment shut down procedures

preparing equipment for cleaning including draining and dismantling equipment

conducting work according to environmental and health and safety requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of fine filtration and the links between filtration and related processes

quality characteristics and uses of fine filtration product

types and application of manual and computer controlled processes

product preparation requirements and effect of variation on the process

main methods used in fine filtration

filtration equipment and instrumentation components, purpose and operation

significance and method of monitoring the process

common causes of variation and corrective action required

routine shutdown and cleaning preparation requirements

health and safety hazards and controls relating to filtration operations

workplace procedures relating to filtration operations and responsibility for:

reporting problems

waste handling requirements

environmental issues and controls

recording information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine operations workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment for filtration operations

filtration equipment and membranes, filters and related materials required for operations

product for filtration

system for recording and reporting information

specifications:

workplace procedures for filtration operations.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL3007 Operate clarification by separation (centrifugation) process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0

Application

This unit of competency describes the skills and knowledge required to prepare for and operate the clarification by separation (centrifugation) process.

The unit applies to individuals who work in cellar operations and who take responsibility for their own work using discretion and judgement in the selection and use of available resources.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the clarification by separation (centrifugation) process for operation	1.1 Identify and confirm production requirements 1.2 Confirm availability of required materials and services to meet production requirements 1.3 Confirm environmental guidelines and identify potential health and safety in the workplace hazards and controls according to workplace procedures 1.4 Select, fit and use personal protective equipment required for production 1.5 Prepare materials to meet production requirements 1.6 Check equipment to confirm readiness for use according to workplace procedures 1.7 Set the process to meet production requirements
2. Operate and monitor the clarification by separation (centrifugation) process	2.1 Start up the centrifugation process safely according to workplace procedures 2.2 Monitor production process to confirm clarified product meets specifications 2.3 Identify and address non-conformance product, process and equipment according to workplace procedures
3. Shut down the clarification by separation (centrifugation) process	3.1 Identify and implement appropriate shutdown procedures 3.2 Dismantle equipment safely and prepare for cleaning 3.3 Collect, treat and dispose of or recycle waste generated by both the centrifugation process and cleaning procedures 3.4 Record workplace information according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret production and process information from a variety of workplace documents
Writing	Record data and present information in required format
Numeracy	Calculate numerical information relating to measurements, quantities and operational specifications Interpret symbols and numbers during monitoring of process
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks required to achieve production requirements Respond to predictable routine problems, faults and out of specification issues and implements standard or logical solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL3007 Operate clarification by separation (centrifugation) process	FDFCEL2006A Operate clarification by separation (centrifugation) process	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria for clarity Prerequisites removed Unit code updated to AQF3 to reflect complexity of competency	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL3007 Operate clarification by separation (centrifugation) process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated at least one separation process, including:

accessing workplace information to identify clarification requirements

selecting, fitting and using appropriate personal protective equipment

checking supply and status of materials before commencing separation (centrifugation) operation

preparing and confirming status of equipment and services before commencing separation (centrifugation) process

setting up and starting the separation (centrifugation) process

monitoring the separation (centrifugation) process

taking corrective action in response to non-conformance results

shutting down the process after separation (centrifugation) operations are completed

conducting work according to environmental and workplace health and safety requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of the clarification by separation (centrifugation) and the links between clarification by separation and other processes used in wine operations

basic operating principles of separation (centrifugation) equipment

stages and changes which occur during clarification by separation (centrifugation)

materials used in the separation (centrifugation) process

main separation (centrifugation) techniques and how these techniques can affect the characteristics of the wine

methods used to monitor the process

common causes of non-conformance results for product, process and equipment and corrective action required including:

issues that can be rectified

issues that must be reported

responsibilities for health and safety in the workplace including:

health and safety hazards associated with the centrifugation process

methods for controlling risks associated with work health and safety hazards, including confined space entry

responsibilities for identifying and controlling environmental issues

workplace procedures and responsibility for:

reporting problems

shutting down the process

cleaning

handling waste

recording required information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine operations workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment for clarification by separation (centrifugation) operations

equipment and materials for clarification by separation (centrifugation) process

system for recording and reporting information

specifications:

workplace procedures for clarification by separation (centrifugation) operations.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL3008 Operate the rotary vacuum filtration process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to prepare and operate the rotary vacuum filtration process to filter juice product or wine.

The unit applies to individuals who work in winemaking operations and take responsibility for their own work using discretion and judgement in the selection and use of available resources.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the rotary vacuum filtration process for operation	1.1 Identify and confirm production requirements 1.2 Confirm availability and prepare product and materials to meet filtration requirements 1.3 Confirm environmental guidelines and identify potential health and safety in the workplace hazards and controls in accordance with workplace procedures 1.4 Select, fit and use personal protective equipment according to job requirements 1.5 Confirm availability and prepare product and materials are available and ready for operation 1.6 Check equipment to confirm readiness for use according to workplace procedures 1.7 Set the process to meet filtration requirements and job requirements
2. Operate and monitor the rotary vacuum filtration process	2.1 Start up the rotary vacuum filtration process according to workplace procedures 2.2 Monitor rotary vacuum filtration process to confirm the filtration meets specification 2.3 Identify and address non-conformance product, process and equipment performance
3. Shut down the rotary vacuum filtration process	3.1 Identify and implement appropriate shutdown procedures 3.2 Dismantle equipment safely and prepare for cleaning 3.3 Collect, treat and dispose of or recycle waste generated by both the rotary vacuum filtration process and cleaning procedures 3.4 Record workplace information according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Comprehend instructions in workplace documents
Writing	Complete workplace documents in required format
Numeracy	Perform calculations relating to measurements, quantities and operational specifications Interpret symbols and numbers during monitoring of process
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks according to set routines and procedures Problem solve issues as they arise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL3008 Operate the rotary vacuum filtration process	FDFCEL2014A Operate the rotary vacuum filtration process	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria for clarity Prerequisites removed Unit code updated to AQF3 to reflect complexity of competency	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL3008 Operate the rotary vacuum filtration process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has demonstrated the following on at least one occasion:

accessing workplace information to identify filtration requirements

selecting, fitting and using personal protective equipment

checking supply and status of materials before commencing filtration process

preparing and confirming status of equipment before commencing rotary vacuum filtration process including checking the screen or cloth condition and receival vessels

setting up and starting up the rotary vacuum filtration process

monitoring rotary vacuum filtration process

taking corrective action in response to non-conformance results

shutting down the process after filtration operations are completed

conducting work according to environmental and health and safety requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of rotary vacuum filtration and links between rotary vacuum filtration and other process in cellar operations

stages and changes which occur during rotary vacuum filtration and the effect of process stages on the end product

use of filter media:

diatomite

perlite

cellulose

polyethylene

methods used to monitor the filtration process and common causes of non-conformance and corrective action required

routine shutdown preparation requirements

health and safety hazards and controls in the workplace

workplace procedures and responsibility for:

reporting problems

environmental issues and controls

waste handling requirements

recording requirements.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine operations workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment for rotary vacuum filtration operations

equipment and materials for rotary vacuum filtration process

products for rotary vacuum filtration

system for recording and reporting information

specifications:

workplace procedures for rotary vacuum filtration operations.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL3009 Operate the crossflow filtration process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0

Application

This unit of competency describes the skills and knowledge required to operate crossflow filtration within wine cellar operations.

The unit applies to individuals who take responsibility for their own work using discretion and judgement in the selection and use of available resources.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for crossflow filtration operations	1.1 Identify job requirements 1.2 Confirm availability of required materials and services to meet production requirements 1.3 Confirm environmental guidelines and identify potential health and safety in the workplace hazards and controls according to workplace procedures 1.4 Select, fit and use personal protective equipment relevant to the job requirements 1.5 Prepare materials to meet production requirements 1.6 Check equipment to confirm readiness for use according to workplace procedures 1.7 Set the crossflow filtration process to meet production requirements
2. Operate and monitor the crossflow filtration	2.1 Start up the crossflow filtration process according to workplace procedures 2.2 Monitor process confirm crossflow filtration meets specifications 2.3 Identify and address non-conformance of product, process and equipment according to workplace procedures
3. Shut down the crossflow operation	3.1 Identify and implement appropriate shutdown procedures 3.2 Dismantle equipment safely and prepare for cleaning 3.3 Collect, treat and dispose of or recycle waste generated by both the crossflow filtration process and cleaning procedures 3.4 Record information according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Comprehend instructions in workplace documents
Writing	Complete workplace documents in required format
Numeracy	Perform calculations relating to measurements, quantities and operational specifications Interpret symbols and numbers during monitoring of process
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks according to set routines and procedures Problem solve issues as they arise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL3009 Operate the crossflow filtration process	Not applicable	New unit to meet industry requirements	No equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL3009 Operate the crossflow filtration process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has demonstrated at least one crossflow filtration process including:

accessing workplace information to identify crossflow filtration processing requirements

selecting and fitting appropriate personal protective equipment

checking supply and status of materials before commencing crossflow filtration process

preparing and confirming status of equipment and services before commencing crossflow filtration process

setting up and starting the crossflow filtration process

monitoring the crossflow process, including pressures

taking corrective action in response to non-conformance results

shutting down the process after crossflow filtration operations are completed

conducting work according to environmental and workplace health and safety requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of the crossflow filtration process and the links between filtration and other processes used in wine operations

basic operating principles of crossflow filtration equipment

types of membranes used in filtration processes and their application in wine making

differences between crossflow filtration and other types of filtration processes used in wine operations

main filtration techniques and how these techniques can affect the characteristics of the wine

main considerations for the crossflow filtration process:

flow rate calculation

pressure monitoring, including differential and transmembrane

backflushing

alternating product flow

process flow disruptions

final concentration, including removal of sediments

clean-in-place

common causes of non-conformance results for product, process and equipment and corrective action required including:

issues that can be rectified

issues that must be reported

responsibilities for health and safety in the workplace including:

health and safety hazards associated with the crossflow filtration process

methods for controlling risks associated with work health and safety hazards

responsibilities for identifying and controlling environmental issues

workplace procedures and responsibility for:

reporting problems

shutting down the process

cleaning

handling waste

recording information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine operations workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment for crossflow filtration operations

equipment and materials required for crossflow filtration process

system for recording and reporting information

specifications:

workplace procedures for crossflow filtration process.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL3010 Operate the decanter process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0

Application

This unit of competency describes the skills and knowledge required to operate and monitor the decanter process in wine cellar operations.

The unit applies to individuals who take responsibility for their own work using discretion and judgement in the selection and use of available resources.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the decanter process for operation	1.1 Identify and confirm production requirements 1.2 Confirm availability and prepare product to meet decanter requirements 1.3 Confirm environmental guidelines and identify potential health and safety hazards and controls according to workplace procedures 1.4 Select and fit personal protective clothing and equipment required for production 1.5 Check equipment to confirm readiness for use according to workplace procedures 1.6 Set the process to meet decanter requirements
2. Operate and monitor the decanter process	2.1 Start up the decanter process according to workplace procedures 2.2 Monitor decanting process to confirm performance is maintained within specification 2.3 Identify and address non-conformance of product, process and equipment according to workplace procedures
3. Shut down the decanter process	3.1 Identify and implement appropriate shutdown procedures 3.2 Dismantle equipment safely and prepare for cleaning 3.3 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures 3.4 Record workplace information according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret information from a variety of workplace documents
Writing	Produce workplace documents in required format
Numeracy	Perform calculations relating to measurements, quantities and operational specifications Interpret symbols and numbers during monitoring of process
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan and organise tasks required to achieve job requirements Problem solve as issues arise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL3010 Operate the decanter process	Not applicable	New unit to meet industry requirements	No equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL3010 Operate the decanter process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has demonstrated the following at least once:

accessing workplace information to identify decanter requirements

selecting, fitting and using personal protective equipment (PPE)

confirming supply of necessary product and services

confirming equipment status and condition

setting up and starting up the decanter process

monitoring the process and equipment operation to identify non-conformance results

taking corrective action in response to non-conformance results

following equipment shutdown procedures

preparing equipment for cleaning including draining and dismantling equipment, and removing waste either manually or by rinsing, in preparation for cleaning and sanitation

conducting work according to environmental and health and safety requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of decanter operation

links between decanter and related processes

stages and changes which occur during decanter operation

effect of process stages on end product

quality characteristics and uses of decanter product

product preparation requirements and effect of variation on the process

main methods used in decanter process:

continuous processing

destemmer/crusher

decanter bowl

decanter pomace

multiple applications

decanter equipment and instrumentation components, purpose and operation

significance and method of monitoring the process

common causes of variation and corrective action required

routine shutdown and cleaning preparation requirements

health and safety hazards and controls

procedures and responsibility for:

reporting problems

environmental issues and controls

waste handling requirements

recording requirements.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine operations workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

PPE for decanter processing

decanter equipment and materials required for process

system for recording and reporting information

specifications:

workplace procedures for decanter process.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL3011 Operate the reverse osmosis process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0

Application

This unit of competency describes the skills and knowledge required to operate the reverse osmosis process in wine cellar operations.

The unit applies to individuals who take responsibility for their own work using discretion and judgement in the selection and use of available resources.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the reverse osmosis process for operation	1.1 Identify and confirm production requirements 1.2 Confirm availability and prepare product to meet reverse osmosis requirements 1.3 Confirm environmental guidelines and identify potential health and safety in the workplace hazards and controls in accordance with workplace procedures 1.4 Select, fit and use personal protective equipment required for production 1.5 Check equipment and confirm readiness for use according to workplace procedures 1.6 Set the process to meet reverse osmosis requirements
2. Operate and monitor the reverse osmosis process	2.1 Start up the reverse osmosis process according to workplace procedures 2.2 Monitor osmosis process to confirm performance is maintained within specification 2.3 Identify and address non-conformance product, process and equipment performance according to workplace procedures
3. Shut down the reverse osmosis process	3.1 Identify and implement appropriate shutdown procedures 3.2 Dismantle equipment safely and prepare for cleaning 3.3 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures 3.4 Record workplace information according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret information from a variety of workplace documents
Writing	Produce workplace documents in required format
Numeracy	Perform calculations relating to measurements, quantities and operational specifications Interpret symbols and numbers during monitoring of process
Navigate the world of work	Comply with workplace procedures and legislative responsibilities relevant to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks according to set routines and procedures Respond to routine problems using workplace instructions and procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL3011 Operate the reverse osmosis process	Not applicable	New unit to meet industry requirements	No equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL3011 Operate the reverse osmosis process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated a reverse osmosis process at least once, demonstrating:

accessing workplace information to identify reverse osmosis requirements

selecting, fitting and using personal protective equipment

confirming supply of necessary product and services

confirming equipment status and condition

setting up and starting up the reverse osmosis process

monitoring the process and equipment operation to identify non-conformance results

taking corrective action in response to non-conformance results

following equipment shutdown procedures

preparing equipment for cleaning including draining and dismantling equipment, and removing waste either manually or by rinsing, in preparation for cleaning and sanitation

conducting work according to environmental and health and safety requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of reverse osmosis operation

links between reverse osmosis and related processes

stages and changes which occur during reverse osmosis operation

effect of process stages on end product

quality characteristics and uses of reverse osmosis product

product preparation requirements and effect of variation on the process

main methods used in reverse osmosis process, including:

sediment filter

activated carbon

reverse osmosis filter

alcohol reduction

re blending product

reverse osmosis equipment and instrumentation components, purpose and operation

significance and method of monitoring control points within the process

common causes of variation and corrective action required

routine shutdown and cleaning preparation requirements

health and safety hazards and controls

procedures and responsibility for:

reporting problems

environmental issues and controls

waste handling requirements

recording requirements.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine operations workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment for reverse osmosis

reverse osmosis equipment and materials required for process

system for recording and reporting information

specifications:

workplace procedures for reverse osmosis process.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL3013 Perform rectification (continuous still) operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to operate a rectification process in a wine operations distillation environment.

The unit applies to individuals who work in cellar operations and take responsibility for their own work using discretion and judgement in the selection and use of available resources.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

Legislative requirements relating to distilling alcohol apply to this unit. Users are advised to check current requirements with the Australian Tax Office and state/territory liquor licencing and health agencies.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the rectification process for operation	1.1 Identify and confirm production requirements 1.2 Confirm availability of required materials and services to meet production requirements 1.3 Confirm environmental guidelines and identify potential health and safety in the workplace hazards and controls according to workplace procedures 1.4 Select, fit and use personal protective equipment required for production 1.5 Prepare materials to meet production requirements 1.6 Check equipment to confirm readiness for use according to workplace procedures 1.7 Set the process to meet production requirements
2. Operate and monitor the rectification process	2.1 Start up the rectification process safely according to workplace procedures 2.2 Monitor rectification process to confirm performance meets specifications 2.3 Identify and address non-conformance product, process and equipment according to workplace procedures
3. Shut down the rectification process	3.1 Identify appropriate shutdown procedures 3.2 Dismantle equipment safely and prepare for cleaning 3.3 Collect, treat and dispose of or recycle waste generated by both the rectification process and cleaning procedures 3.4 Record workplace information according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret production and process information from a variety of workplace documents
Writing	Record data and present information in required format
Numeracy	Calculate numerical information relating to measurements, quantities and operational specifications Interpret symbols and numbers during monitoring of process
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks required to achieve production requirements Respond to predictable routine problems, faults and out of specification issues and implements standard or logical solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL3013 Perform rectification (continuous still) operations	FDFCEL3005A Perform rectification (continuous still) operations	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria for clarity Prerequisites removed	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL3013 Perform rectification (continuous still) operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has performed at least one rectification (continuous still) operation including:

accessing workplace information to identify distillation requirements

selecting, fitting and using personal protective equipment

checking supply and status of materials before commencing rectification process

preparing and confirming status of equipment and services before commencing rectification process

setting up and starting the rectification process

monitoring the rectification process

taking corrective action in response to non-conformance results

shutting down the process after rectification operations are completed

conducting work according to legislative, environmental and health and safety requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of the rectification process, and the links between rectification and other processes used in wine operations

basic operating principles of continuous still equipment

materials used in the rectification process

main rectification techniques and how these techniques can affect the characteristics of the wine:

effect of process stages on distillate and by-products

critical temperatures

methods used to monitor the process

common causes of non-conformance results for product, process and equipment and corrective action required including:

issues that can be rectified

issues that must be reported

responsibilities for health and safety in the workplace including:

health and safety hazards associated with the rectification process

methods for controlling risks associated with health and safety hazards, including confined space entry

responsibilities for identifying and controlling environmental issues

workplace procedures and responsibility for:

reporting problems

shutting down the process

cleaning

handling waste

recording required information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine operations workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment for continuous still operations

equipment and materials for continuous still process

system for recording and reporting information

specifications:

workplace procedures for continuous still operations.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL3014 Prepare and monitor wine cultures

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to prepare and monitor yeast and bacterial cultures used in wine production and to inoculate product according to set specifications and may involve work in confined spaces.

The unit applies to individuals who work in winemaking operations and take responsibility for their own work using discretion and judgement in the selection and use of available resources.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety in the workplace regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for inoculation	1.1 Confirm job requirements 1.2 Identify health and safety in the workplace hazards and controls according to workplace procedures 1.3 Select and fit personal protective equipment according to job requirements 1.4 Identify and confirm propagation requirements 1.5 Prepare yeast and bacterial cultures for use according to workplace procedures 1.6 Confirm availability and prepare product, services and materials to meet specified propagation requirements
2. Prepare equipment for culture preparation	2.1 Confirm cleaning and sterilising equipment is ready for use 2.2 Select, clean and sterilise propagation equipment and transfer equipment according to workplace procedures
3. Maintain and monitor the propagation process	3.1 Conduct transfer operations to meet propagation requirements 3.2 Conduct the culture propagation process using safe work practices 3.3 Inoculate ferments following work instruction 3.4 Monitor control points to confirm performance is maintained within specification 3.5 Monitor equipment to confirm operating condition 3.6 Identify and address non-conformance of product, process and equipment
4. Complete propagation activities	4.1 Complete propagation process according to workplace procedures 4.2 Dismantle equipment safely and prepare for cleaning 4.3 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures 4.4 Conduct work according to workplace environmental guidelines 4.5 Record workplace information according to workplace procedures and format

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Comprehend instructions in workplace documents
Writing	Complete workplace documents in required format
Numeracy	Perform calculations relating to measurements, quantities and operational specifications Interpret symbols and numbers during monitoring of process
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks according to set routines and procedures Problem solve as issues arise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL3014 Prepare and monitor wine cultures	FDFCEL2007A Prepare and monitor wine cultures	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria for clarity Prerequisites removed Unit code updated to AQF3 to reflect complexity of competency	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL3014 Prepare and monitor wine cultures

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has demonstrated the following on at least two separate occasions:

accessing workplace information to identify culture propagation requirements

selecting and fitting personal protective equipment (PPE)

confirming supply of necessary product, materials and services

checking and confirming readiness of equipment before operation

checking and preparing product and any additions, including checking of quality of wine yeast and bacterial cultures before use

starting inoculation process according to instructions

monitoring inoculation process control points for performance against specifications

taking appropriate corrective action for out-of-specification process and equipment performance

preparing equipment for cleaning including draining and dismantling equipment, in preparation for sanitation

conducting work according to legislative, environmental and health and safety requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of propagating wine yeast and bacterial cultures

relationship of propagation to alcoholic and malolactic fermentation

stages and changes which occur during culture propagation and the effect of process stages on the end product

quality characteristics and uses of wine yeast and bacterial cultures

product and materials preparation requirements and effect of variation on the process

main methods used in culturing yeast and bacteria for wine production

basic features of fermentation reaction for yeast and bacterial cultures

techniques that may be used to manipulate the propagation process and wine characteristics:

temperature

yeast variety or strain

Baumé scale / hydrometer

additions

pH

oxygen

equipment and instrumentation components, purpose and operation

significance and method of monitoring control points within the process

common causes of variation and corrective action required

routine shutdown and cleaning preparation requirements

health and safety hazards and controls in the workplace

workplace procedures and responsibility for:

reporting problems

environmental issues and controls

waste handling requirements

recording requirements.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

PPE for wine culture operations

equipment and materials for wine culture process

yeast and/or bacterial cultures and products and materials required for wine culture process

system for recording and reporting information

specifications:

work instructions and workplace procedures for wine culture operations.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL3017 Perform single column lees stripping (continuous still brandy) operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to perform lees stripping in winemaking.

The unit applies to individuals who work in cellar operations and take responsibility for their own work using discretion and judgement in the selection and use of available resources.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

Legislative requirements relating to distilling alcohol apply to this unit. Users are advised to check current requirements with the Australian Tax Office and state / territory liquor licensing and health agencies.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the lees stripping process for operation	1.1 Identify and confirm production requirements 1.2 Confirm availability of required materials and services to meet production requirements 1.3 Confirm environmental guidelines and identify potential health and safety hazards and controls according to workplace procedures 1.4 Select, fit and use personal protective equipment required for production 1.5 Prepare materials to meet production requirements 1.6 Check equipment to confirm readiness for use according to workplace procedures 1.7 Set the process to meet production requirements
2. Operate and monitor the lees stripping process	2.1 Start up the stripping process safely according to workplace procedures 2.2 Monitor operation to confirm equipment meets specifications 2.3 Identify and address non-conformance product, process and equipment according to workplace procedures
3. Shut down the lees stripping process	3.1 Identify and implement appropriate shutdown procedures 3.2 Dismantle equipment safely and prepare for cleaning 3.3 Collect, treat and dispose of or recycle waste generated by both the lees stripping process and cleaning procedures 3.4 Record workplace information according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret production and process information from a variety of workplace documents
Writing	Record data and present information in required format
Numeracy	Calculate numerical information relating to measurements, quantities and operational specifications Interpret symbols and numbers during monitoring of process
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks required to achieve production requirements Respond to predictable routine problems, faults and out of specification issues and implements standard or logical solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL3017 Perform single column lees stripping (continuous still brandy) operations	FDFCEL2004A Perform single column lees stripping (continuous still brandy) operations	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria for clarity Prerequisites removed Unit code updated to AQF3 to reflect complexity of competency	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL3017 Perform single column lees stripping (continuous still brandy) operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has performed at least one single column lees stripping (continuous still brandy) operation:

accessing workplace information to identify distillation requirements

selecting and fitting appropriate personal protective equipment

checking supply and status of materials before commencing lees stripping operation

preparing and confirming status of equipment and services before commencing lees stripping process

setting up and starting the lees stripping process

monitoring the lees stripping process

taking corrective action in response to non-conformance results

shutting down the process after lees stripping operations are completed

conducting work according to legislative, environmental and health and safety requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of distillation process and the links between single column lees stripping and other processes used in wine operations

basic operating principles of single column lees stripping equipment

materials used in the distillation process

main single column lees stripping techniques and how these techniques can affect the characteristics of the wine:

remove alcohol from fermented grape products prior to rectification

apply the first stage of alcohol recovery for brandy production

methods used to monitor the process

common causes of non-conformance results for product, process and equipment and corrective action required including:

issues that can be rectified

issues that must be reported

responsibilities for health and safety in the workplace including:

health and safety hazards associated with the lees stripping process

methods for controlling risks associated with health and safety hazards, including confined space entry

responsibilities for identifying and controlling environmental issues

workplace procedures and responsibility for:

reporting problems

shutting down the process

cleaning

handling waste

recording required information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine operations workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment for single column lees stripping (continuous still brandy) operations

equipment and materials for lees stripping operations

system for recording and reporting information

specifications:

workplace procedures and legislative requirements for single column lees stripping (continuous still brandy) operations.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL3018 Perform dual column distillation (continuous still brandy) operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to produce brandy using dual column distillation equipment in winemaking.

The unit applies to individuals who work in cellar operations and take responsibility for their own work using discretion and judgement in the selection and use of available resources.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

Legislative requirements relating to distilling alcohol apply to this unit. Users are advised to check current requirements with the Australian Tax Office and state / territory liquor licensing and health agencies.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the dual column distillation process for operation	1.1 Identify and confirm production requirements 1.2 Confirm availability of required materials and services to meet production requirements 1.3 Confirm legislative and environmental guidelines and identify potential health and safety hazards and controls according to workplace procedures 1.4 Select, fit and use personal protective equipment required for production 1.5 Prepare materials to meet production requirements 1.6 Check equipment to confirm readiness for use according to workplace procedures 1.7 Set the process to meet production requirements
2. Operate and monitor the dual column distillation process	2.1 Start up the dual column distillation process safely according to workplace procedures 2.2 Monitor production process to confirm distillate meets specifications 2.3 Identify and address non-conformance of product, process and equipment according to workplace procedures
3. Shut down the distillation process	3.1 Identify and implement appropriate shutdown procedures 3.2 Dismantle equipment safely and prepare for cleaning 3.3 Collect, treat and dispose of or recycle waste generated by both the dual column distillation process and cleaning procedures 3.4 Record workplace information according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret production and process information from a variety of workplace documents
Writing	Record data and present information in required format
Numeracy	Calculate numerical information relating to measurements, quantities and operational specifications Interpret symbols and numbers during monitoring of process
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks required to achieve production requirements Respond to predictable routine problems, faults and out of specification issues and implements standard or logical solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL3018 Perform dual column distillation (continuous still brandy) operations	FDFCEL2008A Perform dual column distillation (continuous still brandy) operations	Updated to meet Standards for Training Packages Minor changes to elements and performance criteria for clarity Prerequisites removed Unit code updated to AQF3 to reflect complexity of competency	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL3018 Perform dual column distillation (continuous still brandy) operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated at least one dual column distillation process, including:

accessing workplace information to identify dual column distillation requirements

selecting, fitting and using appropriate personal protective equipment

checking supply and status of materials before commencing dual column distillation operation

preparing and confirming status of equipment and services before commencing dual column distillation process

setting up and starting the dual column distillation process

monitoring the dual column distillation process

taking corrective action in response to non-conformance results

shutting down the process after dual column distillation operations are completed

conducting work according to Australian Taxation Office (ATO), environmental and health and safety requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of the dual column distillation process and the links between distillation and other processes used in wine operations

types of distillation systems used for brandy production, including:

pot stills

continuous stills, and the critical differences between them

main distillation techniques and how these techniques can affect the characteristics of the wine:

flavour, aromas

alcohol content

complexity and smoothness

methods used to monitor the process

common causes of non-conformance results for product, process and equipment and corrective action required including:

issues that can be rectified

issues that must be reported

responsibilities for health and safety in the workplace including:

health and safety hazards associated with the dual column distillation process

methods for controlling risks associated with health and safety hazards, including confined space entry

responsibilities for identifying and controlling environmental issues

workplace procedures and responsibility for:

reporting problems

shutting down the process

cleaning

handling waste

recording required information.

role and requirements of legislation in distillation process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment for dual column distillation (continuous still brandy) operations

dual column distillation equipment and materials required for operations

documentation or technology for recording and reporting information

specifications:

work instructions and workplace procedures for dual column distillation (continuous still brandy) operations

ATO requirements relating to own role and area of responsibility.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCHE5002 Produce acid-coagulated soft cheese

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to produce acid-coagulated soft cheeses to a commercial standard.

This unit applies to individuals employed as managers with responsibility for overseeing and developing operational procedures complying with workplace health and safety, food safety, recordkeeping and quality assurance requirements for the soft cheese making process.

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.

Pre-requisite Unit

Nil

Unit Sector

Cheese (CHE)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Maintain sanitation in acid-coagulated soft cheese making	1.1 Sanitise or pre-ripen a container of starter culture under aseptic conditions before tipping the contents into the vat to reduce the risk of infection or contamination 1.2 Ensure all surfaces, except curing boards, meet cleanliness and sanitisation requirements 1.3 Manage stringent hygiene and quarantine procedures 1.4 Manage multi-phase cleaning systems to ensure sanitised surfaces and equipment 1.5 Record food safety related information according to workplace procedures
2. Implement procedures to prepare milk for acid-coagulated soft cheese making	2.1 Sample raw milk and measure and analyse composition and counts 2.2 Ensure clarification and standardisation procedures for raw milk are carried out 2.3 Ensure pasteurisation procedures for milk are performed 2.4 Maintain raw milk area separation from pasteurised milk operations
3. Inoculate the milk to promote coagulation	3.1 Add lactic culture to the milk and mix evenly according to cheese type and recipe 3.2 Add coagulating enzymes to the milk according to recipe 3.3 Maintain temperature throughout the tank or vat according to recipe 3.4 Maintain a log of pH and temperature to control ripening and yield
4. Develop procedures to process curds	4.1 Manage curd breaking or cutting according to recipe and workplace procedures 4.2 Measure and record whey fat content to assess curd breaking or cutting efficiency according to recipe and cheese type 4.3 Plan the processing schedule to ensure optimal syneresis 4.4 Develop and implement draining procedures to ensure curd is at required moisture, pH level and consistency
5. Manage packaging procedures for acid-coagulated soft cheeses	5.1 Manage ripening agents to acid-coagulated soft cheeses if required 5.2 Optimise curing by planning for and adjusting the key composition ratios of acid-coagulated soft cheeses 5.3 Use surface treatments according to cheese type and recipe 5.4 Manage packaging as appropriate for cheese type 5.5 Label the product with complete and accurate information as specified by legislation
6. Monitor and adjust process control to produce cheese with consistent taste and quality	6.1 Establish the process objectives of acid-coagulated soft cheese making 6.2 Control the amount of moisture in acid-coagulated soft cheese by regulating syneresis 6.3 Adjust calcium phosphate levels to influence basic cheese structure if required 6.4 Control texture of the cheese by regulating pH, ripening agents, salt, moisture and fat 6.5 Control cheese flavour through choice of ingredients, such as milks, cultures, coagulating agents and salt, and pH levels 6.6 Optimise yield by establishing process control parameters
7. Carry out sensory analysis and grading of soft cheeses	7.1 Assess cheeses for evenness of texture, colour, finish and flavour 7.2 Analyse organoleptic properties of acid-coagulated soft cheese to identify possible changes to process control
8. Meet workplace requirements for food safety, quality and environmental management	8.1 Record food safety related information 8.2 Maintain records of cheese manufacture 8.3 Develop and implement work health and safety and environmental protection procedures through a risk management approach 8.4 Dispose of waste and review environmental impacts of the cheese making operation

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret recipes and specifications from a variety of sources to consolidate information for cheese production
Numeracy	Accurately weigh and measure ingredients for cheese making Sample cheese to analyse pH, fat, moisture and salts Calculate cheese yields
Navigate the world of work	Follow policies, procedures and legislative requirements for cheese making process

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCHE5002 Produce acid-coagulated soft cheese	FDFCH4002A Produce acid-coagulated soft cheese	Updated to meet Standards for Training Packages Unit code updated to reflect AQF level Changes to Performance Criteria to clarify the intent of the unit	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCHE5002 Produce acid-coagulated soft cheese

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has safely and effectively overseen the production of at least two different types of acid-coagulated soft cheese, including:

measuring and mixing acid coagulants and additives

inoculating milk and controlling ripening in the vat

promoting syneresis to the required firmness and composition of curd

separating whey from curd and press, where applicable, and salt curd

monitoring storage and ripening (where applicable) conditions for acid-coagulated soft cheese

adding ripening agents (lipases) and surface treatments to acid-coagulated soft cheeses

maintaining records for cheese making

maintaining hygiene and sanitation procedures in line with best manufacturing practice

using multi-phase cleaning systems

maintaining the viability and integrity of coagulating agents

developing operating procedures for the cheese making process.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the main cheese types and the common processes for making different types of cheeses

the main components of milk and cheese (both curds and whey)

types and impact of inhibitory substances in milk, including bacteriophage

purpose and basic principles of cheese making

specifications of product at each stage of cheese making

milk characteristics and components important in cheese making

milk preparation for cheese making (standardisation, pasteurisation and homogenisation, if required)

types of starters and adjuncts used and their role in the fermentation process

effect of milk characteristics on cheese processing performance

moisture control in cheese making

processes of coagulation and syneresis and their role in cheese making

curd size and its impact on moisture

effects of pH and temperature on cheese processing performance and product quality

microbial contaminants of cheese (lipolytic bacteria, yeasts, moulds, bacillus, listeria, Escherichia coli, salmonella, coliforms and staphylococci) and their impact on cheese quality

contamination risk of inoculants and contaminants

yeasts and moulds and other microorganisms of significance in cheese making

temperature and humidity of curing

ripening agents for different cheese types

techniques used to monitor the cheese making process, such as inspecting, measuring and testing, as required by the process

common causes of variation and corrective action required for each cheese making process

organoleptic properties and their relationship to processes and ingredients in cheese making

sampling and testing procedures for microbes

sampling procedures for cheese making

food safety and quality assurance standards and procedures

cleaning and sanitation procedures in line with Australian Standards for cleaning in the dairy industry

product/batch changeover procedures

work health and safety hazards and controls

procedures for recording production and performance information

environmental issues and controls relevant to the process, including waste collection and handling procedures

Food Standards Code

state/territory, Commonwealth and industry requirements relevant to food processing.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real food processing workplace

resources, equipment and materials:

cheese making ingredients and production process equipment

sampling and testing equipment and procedures

specifications:

manufacturers’ advice and product specifications.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCHE5003 Produce a range of rennet-coagulated cheeses

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to produce a range of rennet-coagulated cheeses to a commercial standard.

The unit applies to individuals employed as production managers with responsibility for overseeing operational procedures that comply with workplace health and safety, food safety, recordkeeping and quality assurance requirements for the rennet-coagulated cheese making process.

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.

Pre-requisite Unit

Nil

Unit Sector

Cheese (CHE)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Manage sanitation in artisan cheese making	1.1 Sanitise or pre-ripen a container of starter culture under aseptic conditions before tipping the contents into the vat to reduce the risk of infection or contamination 1.2 Ensure all surfaces are clean and sanitised except for curing boards 1.3 Supervise stringent personal hygiene and quarantine procedures as part of best manufacturing practice 1.4 Apply multi-phase cleaning systems to ensure sanitised surfaces and equipment 1.5 Review food safety related information, including milk counts and cheese bacterial counts
2. Implement procedures to prepare milk for artisan cheese making	2.1 Measure and analyse composition and counts in raw milk samples 2.2 Implement standard procedures for preparing raw milk 2.3 Carry out milk pasteurisation procedures 2.4 Maintain raw milk in an area separate from pasteurised milk operations
3. Mix ingredients in the vat for rennet-coagulated cheeses	3.1 Add colour to the milk to change the colour of the cheese according to cheese type and recipe 3.2 Add mould spores for mould-ripened cheeses according to cheese type and recipe 3.3 Add adjunct cultures to influence the texture and flavour of the ripened cheese according to cheese type and recipe 3.4 Add enzymes to alter the flavour profile of the ripened cheese according to cheese type and recipe 3.5 Acidify the milk with organic or inorganic acids before renneting according to cheese type and recipe 3.6 Use acid to partly acidify the milk prior to adding culture to control the calcium phosphate level in the curd during cheese making according to cheese type and recipe 3.7 Add cultures and rennet to milk and hold at temperature according to recipe 3.8 Maintain a log of pH and temperature to monitor yield
4. Cut and handle the curd for rennet-coagulated cheeses	4.1 Supervise curd cutting to achieve optimal yield and the required moisture level in the cheese 4.2 Monitor agitation and temperature of the curd and whey 4.3 Heat curd and whey as required and check for uneven curd or overheating according to recipe 4.4 Plan the heating schedule to ensure optimal syneresis 4.5 Remove part of the whey and replace with water to wash lactose and lactic acid from the curd according to recipe 4.6 Mat the curd under the whey before it is removed to ensure proper eye development for large and small eye cheeses, according to recipe 4.7 Remove all or part of the whey from the curds by draining out the vat
5. Implement salting, curing and packaging procedures	5.1 Implement procedures to prepare the curd for salting 5.2 Apply salting treatments to ensure salt profile effects are minimised in the finished product 5.3 Place dry salted stirred or milled curd particles into moulds for pressing 5.4 Implement and monitor ripening procedures 5.5 Apply packaging appropriate for cheese type
6. Monitor and adjust process controls to produce cheese with consistent taste and quality	6.1 Identify the process objectives of rennet-coagulated cheese making 6.2 Monitor processing to control moisture in cheeses 6.3 Control the rate and the amount of acid development 6.4 Control calcium phosphate levels to influence basic cheese structure 6.5 Control texture of the cheese by regulating pH, ripening agents, salt, moisture and fat 6.6 Control cheese flavour and pH levels by adding ingredients, such as milks, cultures, coagulating agents and salt 6.7 Control processing parameters to achieve optimal yield 6.8 Age rennet-coagulated cheeses to develop optimal flavour and texture
7. Carry out sensory analysis and grading of artisan rennet-coagulated cheeses	7.1 Assess cheeses for evenness of texture, colour, finish and flavour 7.2 Grade cheeses according to texture, colour, finish and flavour 7.3 Analyse organoleptic properties of rennet-coagulated cheeses to identify possible changes to process controls
8. Meet workplace requirements for food safety, quality and environmental management	8.1 Record food safety related information 8.2 Maintain records of cheese manufacture 8.3 Implement work health and safety and environmental protection procedures using a risk management approach 8.4 Dispose of waste and review environmental impacts for the cheese making operation

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret recipes and specifications from a variety of sources to consolidate information for cheese production
Numeracy	Weigh and measure ingredients for cheese making Sample cheese to analyse pH, moisture and salts Calculate cheese yields
Navigate the world of work	Follow policies, procedures and legislative requirements for cheese making process

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCHE5003 Produce a range of rennet-coagulated cheeses	FDFCH4003A Produce a range of rennet-coagulated cheeses	Updated to meet Standards for Training Packages Unit code updated to reflect AQF level Changes to Performance Criteria to clarify the intent of the unit	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCHE5003 Produce a range of rennet-coagulated cheeses

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has safely and effectively overseen the production of at least two different rennet-coagulated cheeses, including:

sampling fresh milk and analysing results

preparing milk for cheese making

carrying out standardisation and pasteurisation procedures

adjusting milk to renneting temperature and monitoring temperature

adding optional additives to influence flavour, colour and texture during ripening

adding starter for acidification by lactic acid or acid for direct or part-acidified milk for cheese making

adding rennet to promote coagulation

testing readiness of curd for cutting

using stainless steel wire or nylon line knives to cut the curd into small particles

carrying out agitation and optional cooking procedure

carrying out cheese washing procedures, appropriate to type of cheese

carrying out drainage operations

carrying out further curd treatment, depending on the cheese type

carrying out salting or brining process

managing process control for moisture, pH, calcium phosphate levels, microbiology, texture and flavour in rennet-coagulated cheese making

carrying out sampling for chemical and microbiological testing of cheese

managing ripening process for rind cheeses, mould-ripened cheeses and bacterial surface ripened cheeses for optimum quality

assessing rennet-coagulated cheeses for organoleptic qualities

conducting tests for pH, moisture and salt levels in cheese

maintaining records for cheese making

developing operating procedures for the cheese making process.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the common processes for making different types of rennet-coagulated cheeses, including:

pasta filata

eye cheese

cheddar

the main components of milk and cheese (both curds and whey)

types and impact of inhibitory substances in milk, including bacteriophage

specifications of product at each stage of rennet-coagulated cheese making

milk preparation for cheese making (standardisation and pasteurisation)

types of starters used and their role in the fermentation process

types of adjunct cultures and their role in the flavour and texture characteristics of the ripened cheese

use of additives to the milk for modifying the flavour, texture and colour of the ripened cheese

use of bacterial cultures and coagulating enzymes

processes of coagulation and syneresis and their role in rennet-coagulated cheese making

critical control points in the manufacture of each cheese type

principles of brine salting and maintenance of brine salting systems for brine salted cheeses

principles of dry salting for dry salted cheeses

effects of pH and temperature on cheese processing performance and product quality

lactic acid bacteria and their role in cheese making

microbial contaminants of cheese (lipolytic bacteria, yeasts, moulds, bacillus, listeria, Escherichia coli, salmonella, coliforms and staphylococci) and their impact on cheese quality

sampling and testing procedures

yeasts and moulds and other microorganisms of significance in cheese making

contamination/food safety risks associated with the process, and related control measures

techniques used to monitor the cheese making process, such as inspecting, measuring and testing

common causes of variation and corrective action required for each cheese making process

organoleptic properties and their relationship to process control and ingredients in cheese making

contamination risk of inoculants and contaminants

food safety and quality assurance standards and procedures

yield efficiency

aseptic conditions and techniques for cheese making

cleaning and sanitation procedures in line with Australian Standards for cleaning in the dairy industry

routine maintenance procedures for cheese making equipment

product/batch changeover procedures

work health and safety hazards and controls

procedures for recording production and performance information

environmental issues and controls relevant to the process, including waste collection and handling procedures

Food Standards Code

state/territory, Commonwealth and industry requirements relevant to food processing.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

ingredients, production process and related equipment for rennet-coagulated cheese

sampling and testing equipment and procedures

food safety related information, including milk counts and cheese bacterial counts for milk used

specifications:

manufacturers’ advice and product specifications.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCHE5004 Produce acid and heat coagulated cheese

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to produce a range of acid and heat coagulated cheeses to a commercial standard.

This unit applies to individuals employed as managers with responsibility for overseeing and developing operational procedures complying with workplace health and safety, food safety, recordkeeping and quality assurance requirements for the acid and heat coagulated cheese making process.

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.

Pre-requisite Unit

Nil

Unit Sector

Cheese (CHE)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Maintain sanitation in making acid and heat coagulated cheese	1.1 Ensure all surfaces are clean and sanitised except for curing boards 1.2 Supervise stringent hygiene and quarantine procedures 1.3 Apply multi-phase cleaning systems to ensure sanitised surfaces and equipment 1.4 Record food safety related information, including milk counts and cheese bacterial counts
2. Implement procedures to prepare whey, milk/whey blends or cream for artisan acid and heat coagulated cheese making	2.1 Measure and analyse composition and counts in raw milk samples 2.2 Implement standard procedures for preparing raw milk 2.3 Ensure the whey is heated to prevent further acidification according to recipe 2.4 Maintain raw milk in an area separate from pasteurised milk operations
3. Promote coagulation of both curds and whey	3.1 Raise the temperature of dairy liquid to temperature specified in recipe 3.2 Acidify the hot liquid to coagulate both casein and whey proteins according to recipe 3.3 Hold the curd in the curd and whey mixture after coagulation 3.4 Maintain a log of pH and temperature to monitor yield 3.5 Carry out draining
4. Manage cooking and packaging procedures for acid and heat coagulated cheeses	4.1 Plan the cooking schedule to ensure optimal coagulation of proteins 4.2 Implement draining procedures to ensure cheese is at required consistency 4.3 Apply salting treatments to ensure salt profile effects are minimised in the finished product 4.4 Cool cheeses before packing according to cooking and packaging procedures 4.5 Maintain aseptic conditions during cooling to minimise contamination with microbial contaminants 4.6 Apply packaging appropriate for acid and heat coagulated cooked cheeses 4.7 Label the product with complete and accurate information as specified by legislation
5. Monitor and adjust process control to produce cheese with consistent taste and quality	5.1 Establish the process objectives of acid and heat coagulated cooked cheese making 5.2 Control the texture of the cheese by regulating pH and fat 5.3 Control cheese flavour through choice of ingredients, such as whey, milk, cream, acidulant and salt 5.4 Establish process control parameters to optimise yield
6. Carry out sensory analysis and grading of acid and heat coagulated cheeses	6.1 Assess cheeses for evenness of texture, colour, finish and flavour 6.2 Grade cheeses according to texture, colour, finish and flavour 6.3 Analyse organoleptic properties of acid and heat coagulated cooked cheese to identify possible changes to process controls
7. Meet workplace requirements for food safety, quality and environmental management	7.1 Record food safety related information 7.2 Maintain records of cheese manufacture 7.3 Implement workplace health and safety and environmental protection procedures through a risk management approach 7.4 Implement food safety standards 7.5 Dispose of waste and review environmental impacts of the cheese making operation

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret recipes and specifications from a variety of sources to consolidate information for cheese production
Numeracy	Weigh and measure ingredients for cheese making Test cheese to analyse pH, moisture and salts Accurately weigh and measure ingredients for cheese making
Navigate the world of work	Follow policies, procedures and legislative requirements for cheese making process

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCHE5004 Produce acid and heat coagulated cheese	FDFCH4004A Produce acid - heat coagulated cheese	Updated to meet Standards for Training Packages Unit code updated to reflect AQF level Minor changes to Performance Criteria to clarify the intent Minor change to title	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCHE5004 Produce acid and heat coagulated cheese

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively overseen the production of two different types of acid and heat coagulated cheese, including:

acidifying a heated milk mixture to promote coagulation

carrying out drainage operations

carrying out the cooking process

recovering curd in the cheese

monitoring storage and ripening (where applicable) conditions for acid and heat coagulated cheese

conducting tests for pH, moisture, fat and salt levels in cheese

maintaining records for cheese making

developing operating procedures for cheese making.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the main components of milk, whey and cream for making acid and heat coagulated cheese

specifications of product at each stage of cheese making

standardisation of dairy liquids for acid and heat coagulated cheese

types of acid used for coagulation

microbial contaminants of cheese (lipolytic bacteria, yeasts, moulds, bacillus, listeria, Escherichia coli, salmonella, coliforms and staphylococci) and their impact on cheese quality

sampling and testing procedures for microbes

yeasts and moulds and other microorganisms of significance in cheese making

contamination and food safety risks associated with the process, and related control measures

techniques used to monitor the cheese making process, such as inspecting, measuring and testing, as required by the process

common causes of variation and corrective action required for each cheese making process

organoleptic properties and their relationship to processes and ingredients in cheese making

sampling procedures

aseptic conditions and techniques for cheese making

contamination risk of inoculants and contaminants

food safety and quality assurance standards and procedures

cleaning and sanitation procedures and Australian Standards

routine maintenance procedures

product/batch changeover procedures

work health and safety hazards and controls

hygiene procedures, including washing and decontamination

procedures for recording production and performance information

environmental issues and controls relevant to the process, including waste collection and handling procedures related to the process

Food Standards Code

state/territory, Commonwealth and industry requirements relevant to food processing.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

ingredients, production process and related equipment for acid and heat coagulated cheese

sampling and testing equipment and procedures

specifications:

manufacturers’ advice and product specifications.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST4001 Apply food processing technologies

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to implement fermentation, concentration and drying, cooking or steaming processes, and to review and monitor their effectiveness and efficiency based on an understanding of food science and technology.

The unit applies to individuals who have responsibility for maintaining product safety, quality and the production environment.

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.

Pre-requisite Unit

Nil

Unit Sector

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Carry out fermentation as part of food or beverage production	1.1 Prepare materials and equipment for a fermentation process 1.2 Apply and monitor a fermentation process 1.3 Test and evaluate the fermented product
2. Review a fermentation process for a commercial food product	2.1 Review the critical control points (CCPs) and critical limits for product safety 2.2 Review operating procedures for food safety and quality in fermentation 2.3 Review the food safety and production plans for the fermentation process 2.4 Review environmental impacts and associated costs for fermentation in commercial food production 2.5 Take corrective action in response to out-of-specification results
3. Carry out concentration and drying as part of food or beverage production	3.1 Prepare materials and equipment for a concentration and drying process 3.2 Apply and monitor a concentration and drying process 3.3 Test and evaluate the concentrated and dried food product
4. Review a concentration and drying process for a commercial food product	4.1 Review the CCPs and critical limits for product safety 4.2 Review operating procedures for food safety and quality in concentration and drying 4.3 Review the food safety and production plan for the concentration and drying process 4.4 Review environmental impacts and associated costs for concentration and drying in commercial food production 4.5 Take corrective action in response to out-of-specification results
5. Carry out cooking or steaming as part of food or beverage production	5.1 Prepare materials and equipment for a cooking or steaming process 5.2 Apply and monitor a cooking or steaming process 5.3 Test and evaluate the cooked or steamed food product
6. Review a cooking or steaming operation for a commercial food product	6.1 Review the CCPs and critical limits for product safety 6.2 Review operating procedures for food safety and quality in cooking or steaming 6.3 Review the food safety and production plan for the cooking or steaming process 6.4 Review environmental impacts and associated costs for cooking or steaming in commercial food production 6.5 Take corrective action in response to out-of-specification results

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret manuals, diagrams, drawings and other technical information relevant to food processing technologies Interpret procedures for test equipment Interpret food safety guidelines and regulations Interpret environmental management procedures and plans for different types of food processing technologies
Writing	Document biochemical and biological changes to food products and testing criteria Document effectiveness and efficiency of food processing technologies
Numeracy	Monitor and adjust critical limits for processing a food product, including time and temperature, weights, flow rates and flow diversion Determine calibration procedures and schedule for test equipment

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST4001 Apply food processing technologies	FDFFST4001A Apply food processing technologies	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST4001 Apply food processing technologies

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has produced two different items of food using at least two of the following technologies:

fermenting

concentrating or drying

cooking or steaming.

For each process, the individual must show evidence of:

monitoring parameters of food processing

applying appropriate quality control processes and procedures to assess food products

taking corrective action in response to out-of-specification results.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

fermentation:

biochemical principles of fermentation, including lactic acid fermentation and alcohol fermentation

the major microorganism groups used in fermentation, including Lactococcus, Streptococcus, Leuconostoc, Pediococcus, Lactobacillus bacterial species, yeasts and moulds

the role of microorganisms in the fermentation process

the microbial growth phases: lag phase, log phase, stationary phase and death phase

materials used in the fermentation process, including raw materials/pre-processed materials and starter cultures (single strain starters, multiple strain cultures, mixed strains)

quality control processes and procedures used to assess fermented food products

the principles of concentration in production, including:

the aim of concentration in food processing

the need for concentration in food processing

heat transfer mechanism

the principles of drying in food production, including:

the aim of drying in food processing

the need for drying in food processing

heat transfer mechanism

the principles of heat transfer in the concentration of food

the principles of heat transfer in the drying of food

the various methods of concentration of foods, including evaporation, filtration, reverse osmosis and freeze concentration

the various methods of dehydrating foods, including cabinet, spray, drying and freeze dehydration

quality control process and procedures used to assess concentrated and dried food products

cooking or steaming:

the purpose and basic principles of heat sterilisation and effect on physical, chemical, microbiological and organoleptic characteristics of the cooked product

basic operating principles of equipment, including safe operating procedures

quality characteristics and conditioning required of ingredients used and their role in the product (conditioning may include reconstituting dry ingredients and bringing ingredients to a required temperature)

effect of ingredient quality/condition on the process

effect of variables including temperature, viscosity/texture, microbial load and acidity

heat treatment requirements for low and/or high acid foods as appropriate to production requirements

stages and changes that occur during the blending and heat treatment stages

quality requirements of the cooked product

relationship between time and temperature in the cooking process

health and safety in the hazards in the workplace and controls relating to work processes

Food Standards Code

state/territory, Commonwealth and industry requirements relevant to food processing.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real food processing workplace

resources, equipment and materials:

personal protective equipment required for applying food processing technologies

production process and related equipment, manufacturers’ advice and operating procedures

testing equipment used to report relevant product and process information

specifications:

equipment manuals, including operating parameters.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST4002 Carry out sampling and testing of milk at receival

Modification History

Release	Comments
Release 2	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to carry out sampling and testing procedures for milk received from farm as the first operation in market milk processing or the manufacturing of milk-based products.

This unit applies to individuals who are responsible for receiving and testing milk from the dairy farm, who often work independently, using discretion and making judgements where required.

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.

Pre-requisite Unit

Nil

Unit Sector

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Implement and monitor personal hygiene standards	1.1 Ensure that personal hygiene meets the requirements of the food safety program for milk receival and handling 1.2 Identify and report risks to food safety 1.3 Wear clothing and footwear appropriate for testing and handling milk to meet the requirements of the food safety program 1.4 Comply with the food safety program when moving around the milk processing plant
2. Carry out standard tests to determine the blending and further processing requirements of milk	2.1 Implement procedures for receiving and handling milk 2.2 Comply with requirements and procedures for milk testing 2.3 Sample milk using sampling procedures 2.4 Prepare and operate milk testing equipment 2.5 Record and store data in required format 2.6 Interpret results to determine that milk is within compositional and quality requirements
3. Respond to issues of contamination or other forms of non-conformance in the receival of fresh milk	3.1 Identify procedures for taking corrective action 3.2 Implement corrective and preventative measures where required 3.3 Devise or revise procedures to support control measures 3.4 Identify processes or conditions that could result in a breach of procedures and corrective actions 3.5 Control process changes so that quality assurance requirements are accomplished
4. Review sampling, handling and testing procedures for fresh milk	4.1 Identify product sampling procedures 4.2 Identify post-collection procedures 4.3 Review test results and respond to issues

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product quality and workplace procedures
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others Take responsibility and ownership for own work

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST4002 Carry out sampling and testing of milk at receival	FDFFST4021A Carry out sampling and testing of milk at receival	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST4002 Carry out sampling and testing of milk at receival

Modification History

Release	Comments
Release 2	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has safely and effectively carried out accurate sampling and testing of milk at receival on at least two occasions.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the different types of market milk and related products

proximate analysis profiles for milk from different commercial species of animals

the properties of milk fats and spoilage reactions in milk fats

the characteristics and importance of further processing of the two types of milk proteins

the impact of nutrition and genetics on protein to fat (P:F) ratios

the mineral composition of milk and relationship between mineral and protein, fat and lactose levels

the types of microorganisms present in fresh milk and their impact on milk storage and processing characteristics

characteristics and food safety implications of antibiotic residues and mastitic milk

nutrients and micronutrients levels in fresh milk as a source of human nutrition

pathogenic organisms in fresh milk, and processing and environmental controls

the importance of trace antibiotics in milk in affecting market milk and milk for further processing

the characteristics of mastitic milk and its impact on market milk and milk for further processing

hygiene procedures for handling fresh milk

sampling procedures

raw milk quality tests

interpretation of raw milk test results

health and safety in the workplace hazards and controls relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a milk receival facility

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

milk testing equipment

milk samples from different sources

methods and related software systems for collecting data

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST4003 Apply digital technology in food processing

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to use data logging devices and computer applications in the workplace. It includes identifying data measurement and recording devices for managing food processing equipment and output.

The unit applies to individuals who work for food and beverage processing companies and are required to use digital technology to support food processing related tasks.

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.

Pre-requisite Unit

Nil

Unit Sector

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify equipment requirements for data collection, recording and analysis in food processing	1.1 Identify data logging and other computerised equipment used in the work area 1.2 Identify functions of equipment, component parts and accessories 1.3 Interpret information technology (IT) systems, applications and related software for workplace activities 1.4 Apply protocols for operating systems, software applications and operator errors 1.5 Access information on rectifying faults and operating equipment, systems and applications
2. Use IT equipment to collect data for food processing	2.1 Comply with data collection requirements to meet regulatory, enterprise and client requirements 2.2 Identify data collection control points 2.3 Set up equipment for work requirements 2.4 Use operating manuals and help screens for IT equipment and software 2.5 Select and access software packages and accessories for required applications 2.6 Collect and record data in database 2.7 Save files according to workplace instructions 2.8 Follow shutdown procedures for files, applications and equipment
3. Use computer applications to analyse data for process control and systems or product improvement	3.1 Enter or transfer data using appropriate equipment 3.2 Confirm accuracy of input 3.3 Create and save files in the appropriate manner 3.4 Identify data analysis procedures to suit work requirements 3.5 Check data analysis procedures through known test algorithms or programs 3.6 Analyse data and prepare reports in required format, including schematics and tables where appropriate
4. Implement workplace procedures for management and security of data	4.1 Transfer files to back-up and other locations as required 4.2 Follow workplace security procedures 4.3 Manage information systems appropriately 4.4 Use appropriate precautions against the loss or corruption of data

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret workplace procedures for using digital technology in food processing equipment
Numeracy	Source, collect and organise a range of data relevant to digital technologies used in food processing

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST4003 Apply digital technology in food processing	FDFFST4003A Apply digital technology in food processing	Errors in content corrected Updated to meet Standards for Training Packages	No equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST4003 Apply digital technology in food processing

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively used digital technology on two separate occasions, including on each occasion:

collecting and recording accurate data about food processing

analysing data and producing a report to suit requirement of workplace

storing data and reports appropriately.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

compatibility of an operating system in respect to data logging equipment and databases

food processing operation data requirements and uses

data analysis processes

interoperability between operating systems and between operating systems and food processing equipment

software applicable to the operating system

basic problem-solving in application management and help function usage

diagnostic software and hardware

configuration procedures

back-up procedures

organisational security procedures

hardware maintenance procedures

health and safety in the workplace hazards and controls relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

data logging and other computerised equipment used in the food processing area

specifications:

standard operating procedures for digital equipment

relevant equipment manuals, including operating parameters.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST4004 Perform microbiological procedures in the food industry

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to perform on-site microbiological procedures in the food industry. It applies to laboratory and senior technical staff, and production managers, who are required to monitor the microbiology of food and food processing operations.

The unit applies to individuals who perform on-site tests required in a food processing enterprise, interpret the results of testing as part of monitoring production processes, and identify the need for certified laboratory testing.

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.

Pre-requisite Unit

Nil

Unit Sector

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for safe microbiological work using aseptic techniques	1.1 Select work area, equipment and instructions for the safe handling of materials that may contain microorganisms 1.2 Wear personal protective apparel 1.3 Select relevant emergency equipment for timely response to microbiological accidents 1.4 Apply correct disinfection procedures to work areas before and after use 1.5 Apply standard precautions when handling biological materials
2. Process microbiological samples and undertake microscopy	2.1 Prepare thin smears of samples and stain 2.2 Prepare liquid films of specimens for direct observation 2.3 Concentrate relevant samples to facilitate microscopy 2.4 Set up stereo and compound microscopes and identify causes of variations in image quality 2.5 Examine dry, wet and stained microbiological specimens 2.6 Clean and store microscopes
3. Apply aseptic techniques correctly to cultivate and isolate microorganisms	3.1 Prepare media for culturing cells 3.2 Perform aseptic transfers of microorganisms to prepared liquid and solid media 3.3 Streak bacteria onto media plates to isolate single colonies using aseptic technique 3.4 Select temperature conditions and gaseous environments suitable for the growth of a range of common microorganisms
4. Estimate the number of microorganisms in food and water samples	4.1 Prepare samples for testing 4.2 Carry out serial dilutions aseptically 4.3 Estimate and record bacterial growth in the sample 4.4 Calculate the bacterial load of the sample and report the results
5. Perform and interpret tests to assist in the identification of common bacterial genera	5.1 Perform tests on pure cultures to assist in the identification of major bacterial groups 5.2 Prepare pure cultures selected from common bacterial genera 5.3 Select and prepare stained specimens to demonstrate features and cellular characteristics of major bacterial groups
6. Apply quality assurance procedures commonly used in a food testing laboratory	6.1 Apply controls used to monitor accuracy and precision of results in a microbiological laboratory 6.2 Perform all tests in accordance with enterprise quality procedures 6.3 Record and report all test data appropriately
7. Interpret the results of laboratory testing and relate to the production plan	7.1 Access laboratory test results 7.2 Analyse laboratory tests to identify allowable variances and critical limits in production 7.3 Make adjustments to recipes or operating procedures to ensure critical limits are complied with 7.4 Establish the need for further certified testing

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret codes of practice, regulations, and standards for food safety and critical limits of common bacterial genera Interpret procedures and methods for food testing and use of testing equipment
Numeracy	Record and access laboratory test results, including critical limits and allowable variances for common types of bacteria found in foods Ensure calibration procedures are adhered to

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST4004 Perform microbiological procedures in the food industry	FDFFST4004A Perform microbiological procedures in the food industry	Updated to meet Standards for Training Packages	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST4004 Perform microbiological procedures in the food industry

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has safely and effectively performed microbiological procedures in the food industry, including:

safely and effectively performing a minimum of three different multi-step tests to isolate bacteria

safely isolating, identifying and cultivating microorganisms

effectively setting up and using microscope slides and a microscope

recognising the use of the Gram reaction in the identification of common types of bacteria

identifying the need for certified laboratory testing

accurately interpreting the results of tests carried out by a certified laboratory.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

physiological characteristics of animal, plant and microbial cells

microbiological terminology relevant to role

use of protective clothing and biological safety cabinets

aseptic sampling techniques

disinfection and sterilisation as applied to practical aspects of microbiology

microbial diversity and growth

aseptic techniques used to cultivate and isolate microorganisms

microorganisms of significance in the production and spoilage of foods

chemical and physical methods available for controlling microbial growth

methods for sterilisation or control of a given microorganism

the Gram reaction in the identification of common types of bacteria

purpose of the food tests conducted

commonly used rapid test kits and their purpose

rationale for sample dilution when preparing materials for enumerating organisms and other pure culture work

forms of bacterial colonies on common media used in bacteriological investigations in the food industry

impact of temperature conditions and gaseous environments on the growth of a range of common microorganisms

health and safety in the workplace environmental, and quality assurance procedures commonly used in food testing laboratories.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a food testing laboratory

resources, equipment and materials:

personal protective equipment required to perform on-site microbiological procedures in the food industry

common laboratory equipment and a sufficient range of samples to allow microbiological procedures to be demonstrated

specifications:

procedures and templates used to report relevant product and/or process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST4005 Document food processes and supporting procedures

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

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.

Pre-requisite Unit

Nil

Unit Sector

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
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

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret manuals, diagrams, drawings and other technical information relevant to producing a processed food product Interpret codes of practice, regulations, and standards for food safety
Writing	Clearly and accurately document operational steps and procedures in producing a processed food product
Numeracy	Source, collect and organise a range of data required during the steps for producing a processed food product
Get the work done	Represent food processing operations in a diagrammatic form

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST4005 Document food processes and supporting procedures	FDFFST4005A Document processes and procedures for a food product	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent Updated title	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST4005 Document food processes and supporting procedures

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively documented at least one complete food processing operation, including:

documenting supporting procedures for the operation

identifying unit operations and representing a food processing operation in a diagrammatic form

identifying review mechanisms for calculating variances and outputs that are outside of specification, and to identify areas for further refining and development under continuous improvement for a food product.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

basic theory behind each major operation, including material transfer, separation, size reduction, combining, heat exchange, biochemical transformation, shaping and extrusion

criteria used to select equipment for food processing operations

basic operating principles for the equipment used

process flow charts and process control

information and format requirements for documenting processes and procedures

techniques for quantifying energy and resource use

concepts of waste and approaches used to reduce waste and improve efficiencies

hazards and controls relating to food processing operations.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real food processing workplace

resources, equipment and materials:

food processing equipment

methods and related software systems required to produce flow diagrams for nominated unit

specifications:

production process and related equipment, manufacturers’ advice and operating procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST4006 Apply food preservation technologies

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to apply food preservation technologies and to review their effectiveness and efficiency based on an understanding of food science and technology.

The unit applies to individuals who oversee the preservation of food. It covers low and high temperature preservation as well as the evaluation of alternative preservation methods, including irradiation and high pressure processing.

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.

Pre-requisite Unit

Nil

Unit Sector

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Apply high temperature preservation methods for food	1.1 Establish the need for heat treatment of foods 1.2 Implement preparatory procedures for heat treatment processes 1.3 Develop a process chart for the implementation of high temperature preservation 1.4 Apply and monitor heat treatment processes 1.5 Assess the physical, biochemical and microbiological changes to a food product after heat treatment
2. Apply low temperature preservation methods for food	2.1 Establish the need for chilling or freezing treatments of foods 2.2 Implement preparatory procedures for chilling or freezing treatment processes 2.3 Develop a process chart for the implementation of low temperature preservation 2.4 Apply and monitor chilling or freezing processes for food preservation 2.5 Assess the physical, biochemical and microbiological changes to a food product after chilling or freezing treatment processes
3. Evaluate alternative existing technologies for food preservation	3.1 Establish the need for irradiation and high pressure preservation techniques 3.2 Develop a process chart for the implementation of irradiation or high pressure preservation 3.3 Review the effectiveness and consumer acceptance of irradiation 3.4 Assess the physical, biochemical and microbiological changes to a food product after irradiation or high pressure treatment

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret manuals, diagrams, drawings and other technical information relevant to food preservation technologies Interpret food safety guidelines, codes of practice, standards and regulations
Writing	Document effectiveness and efficiency of food preservation technologies
Numeracy	Analyse process controls for food preservation operations Source, collect and organise a range of data relevant to food preservation technologies
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST4006 Apply food preservation technologies	FDFFST4006A Apply food preservation technologies	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST4006 Apply food preservation technologies

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has implemented two food preservation processes, including:

heat treatment, and

chilling or freezing.

For each process, the individual must:

identify the effects of the preservation process on the food

identify processing/operating parameters required of each process to meet safety and production requirements

identify a food suited to the preservation process

review the effectiveness of the treatment.

There must also be evidence that the individual has:

evaluated the effects of irradiation or high pressure preservation on one food item.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

heat treatment principles, including:

the relationship between high temperature and deactivation and destruction of microorganisms

the differences between blanching, steaming, canning and other methods of heat application to food

the effects of application of heat on qualities and properties of food stuffs

biochemical, microbiological and physical changes to food as a result of heat application

critical quality defects that can occur as a result of heat treatment

how operating conditions, including temperature fluctuations or water/steam contacts with food, affect the nutritional/chemical composition of food

how product parameters, including type, size, shape and chemical and biological composition affect the effectiveness of heat treatment on food

the calculation and interpretation of Fo, Lethality and Fh values

low temperature processes, including:

the different techniques adopted in industry for freezing food products

appropriate freezing techniques, including freeze drying, for specific food products

industrial refrigerants currently used today to maintain low temperatures in chillers and freezers

the efficiency, cost and environmental impact of such refrigerants

biochemical, microbiological and physical changes to food as a result of slow or quick freezing

critical quality defects that can occur as a result of freezing and long term freezing of foods

how operating conditions, including temperature fluctuations, humidity and air velocity, affect the effective chilling and freezing and refrigeration of food

how product parameters, including type, size, shape and chemical and biological composition affect the effective chilling and freezing of foods

the appropriate freezing techniques for the major types of foods that can be frozen without loss of quality: fruits, vegetables, seafood, meats, baked goods and ready-to-eat food

refrigerants used in the past, including chlorofluorocarbons (CFCs) and hydrochlorofluorocarbons (HCFCs), and the ones currently used, including HCFC-123 and various blends

why certain refrigerants are a problem for the environment, including depletion of the ozone layer and ‘Greenhouse’ effect

irradiation equipment, including:

types of foods suitable for irradiation

consumer acceptance and issues with irradiation

the most suitable irradiation techniques for specific food products

physical changes caused by irradiation of food

impact of irradiation on different species of microorganisms

enzymatic and other chemical changes caused by irradiation

potential quality defects that arise as a result of irradiation of food

processing/operating parameters of irradiation equipment as required to meet safety and production requirements

irradiation equipment safety and operation

labelling and other regulatory requirements of irradiation of food

high pressure equipment, including:

types of foods suitable for high pressure processing

the most suitable high pressure techniques for specific food products

possible physical changes caused by high pressure processing of food

the impact of high pressure preservation technology on different species of microorganisms

enzymatic and other chemical changes caused by high pressure processing

potential quality defects that arise as a result of high pressure processing of food

operating procedures of high pressure processing equipment as required to meet safety and production requirements.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real food processing workplace

resources, equipment and materials:

personal protective equipment required for applying food preservation technologies

food preservation equipment, manufacturers’ advice and operating procedures

methods and related software systems as required for carrying out food testing and preservation and collecting data.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST4007 Establish operational requirements for a food processing enterprise

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to establish operational requirements for a food processing enterprise.

This unit applies to food technologists, quality and food safety supervisors, technical specialists, and to middle management personnel who are new to the industry. It includes gaining an understanding of the economic and political structure of the industry, production stages and methods, the key factors affecting food safety and quality, and reporting procedures. The person who undertakes this unit must be aware of the intent and detail of legislation and be able to review compliance procedures.

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.

Pre-requisite Unit

Nil

Unit Sector

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify key issues and organisations that impact the Australian food processing industry	1.1 Identify the range of job roles and responsibilities for a food processing operation 1.2 Determine the environmental impacts of a food processing operation 1.3 Determine the impacts of customer expectations for product integrity, quality, safety and nutritional value on food processing operations 1.4 Identify the roles of key regulatory and industry bodies for a food processing sector
2. Identify the sequence of operations for processing a range of products in a sector	2.1 Review procedures for the assembling and preparation of ingredients 2.2 Define the storage and handling requirements of ingredients for a food product 2.3 Construct a flow chart for the processing operations for a food product 2.4 Determine the specifications for a food product and comply with the methods used to ensure critical limits
3. Determine factors affecting food safety and product quality during processing	3.1 Identify key food safety issues in food processing 3.2 Review food safety procedures 3.3 Apply hygiene procedures for a food processing operation 3.4 Determine factors affecting shelf life and spoilage in food products 3.5 Define the nature and purpose of a product testing program
4. Write and review standard operating procedures to comply with legislation relating to product and processing	4.1 Identify relevant legislation and regulations that apply to food production, packaging and labelling 4.2 Define the purpose and scope of relevant legislation 4.3 Identify the roles and responsibilities of authorities responsible for administering legislation 4.4 Define operational and product requirements to comply with legislation 4.5 Document or revise standard operating procedures based on the enterprise’s templates and systems, incorporating improvements
5. Define organisational requirements to comply with legislation relating to food premises, equipment design and storage facilities	5.1 Review legislation and regulations that apply to food premises, storage facilities and equipment 5.2 Identify the purpose and intent of relevant legislation 5.3 Identify the roles and responsibilities of authorities responsible for administering legislation 5.4 Establish and review procedures to support compliance with legal requirements
6. Provide written reports and presentations on food processing issues	6.1 Identify areas of non-compliance or with potential for process improvement 6.2 Collect information and use problem-solving strategies to review procedures 6.3 Present data, discussion and recommendations in a formatted report 6.4 Deliver presentations that incorporate technical data and information

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret manuals, diagrams, drawings and other technical information relevant to a food processing enterprise Interpret food safety guidelines, codes of practice, standards and regulations relevant to a food processing enterprise Interpret environmental management procedures and plans for different types of food processing technologies
Writing	Document clear and accessible standard operating procedures
Numeracy	Source, collect and organise a range of data relevant to a food processing enterprise
Get the work done	Identify current innovative practice and organisational trends Use a computer, keyboard and software to collect and file research data

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST4007 Establish operational requirements for a food processing enterprise	FDFFST4007A Establish operational requirements for a food processing enterprise	Updated to meet Standards for Training Packages	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST4007 Establish operational requirements for a food processing enterprise

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has established and/or reviewed procedures to support compliance in a food processing enterprise, on at least one occasion, and produced a report that includes:

identifying systems, roles and procedures in place for food safety and quality assurance

identifying legal requirements for the packing, production and labelling operations of a food production enterprise

identifying areas of non-compliance with relevant regulations

making recommendations for improvements, including revised standard operating procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

industry organisations and representative bodies in food processing and their roles

key job roles and responsibilities in the food processing industry

the environmental impacts of a food processing operation

customer expectations and community perceptions of the food processing industry

the legal responsibilities of a food processing company, including:

product content (Food Standards Code)

product packaging and labelling, including use of nutritional information panels (Food Standards Code)

design requirements of food premises and equipment

requirements of storage facilities used for materials, ingredients and final product

other requirements as appropriate to the product and/or market (import and/or export legislation)

the purpose and intent of relevant legislation

emerging technologies in food processing

food testing methods

procedures for quality assurance (QA) and food safety

potential hazards that could be introduced as a result of equipment design and configuration

associated risks in handling chemicals and dangerous goods

recording requirements to comply with legislative requirements

workplace report templates and protocols

oral and written communication strategies and protocols

the rights and responsibilities of related officers to access the production site

health and safety in the workplace hazards and controls relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

methods and related software systems for collecting data and calculating yields, efficiencies and material variances appropriate to production environment

workplace information recording systems, requirements and procedures

specifications:

equipment manuals, including operating parameters

workplace processes and procedures

workplace documentation, including specifications and procedures

relevant legislation.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST4008 Preserve food in cans or sealed containers

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to process low acid foods and preserve food in hermetically sealed containers or hermetically sealed packaging.

The unit applies to individuals who have responsibility for maintaining product safety, quality and the production environment in processing and sealing food into airtight containers. Airtight containers are described as two- and three-piece cans used in food production, as well as pouches and other sealed containers.

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.

Pre-requisite Unit

Nil

Unit Sector

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Supervise the preparation of the packaging materials for thermal processing	1.1 Identify suitable containers for thermal processing 1.2 Assess the container’s properties, function, and integrity 1.3 Set up the container closing mechanism and undertake a trial operation 1.4 Measure and calculate the characteristics of the container
2. Supervise food preparation and filling of containers	2.1 Identify the quality requirements of raw materials for processing 2.2 Ensure procedures for dicing and slicing are correctly performed 2.3 Implement the blanching process using either steam, water, microwaves or hot gas 2.4 Apply filling procedures for syrups and brines to produce the specified headspace 2.5 Weigh containers with headspaces and record drained and net weights 2.6 Carry out exhausting to remove all gases from the headspace and oxygen from the container 2.7 Monitor closing of the container
3. Ensure hermetic sealing of processed food product	3.1 Ensure materials are cooked and prepared in an aseptic environment, according to food safety requirements 3.2 Place materials into containers and hermetically seal
4. Eliminate harmful microorganisms in the hermetic sealing or canning of low acid foods	4.1 Identify microorganisms relevant to preserving of low acid foods 4.2 Interpret the D-value of microorganisms 4.3 Assess the types of microbial spoilage important in thermal processing 4.4 Document the process for eliminating the risk of microbial spoilage in a food product
5. Assess the impact of acidification in relation to hermetic sealing or canning of low acid foods	5.1 Measure the acidity of a range of foods 5.2 Identify the relationship between acidity and growth of microorganisms 5.3 Establish critical control points (CCPs) for acidified foods
6. Monitor retort operation	6.1 Load containers onto baskets 6.2 Ensure retorts are sealed 6.3 Ensure air trapped inside the retort is removed prior to processing 6.4 Build up pressure in the retort and maintain sterilisation temperature 6.5 Cool the container in chlorinated water
7. Review thermal processing operation	7.1 Review CCPs for thermal processing operation 7.2 Review data to ensure adherence within critical limits for each CCP 7.3 Review operating procedures to ensure a quality product

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret manuals, diagrams, drawings and other technical information relevant to processing and sealing food into airtight containers Interpret food safety guidelines, codes of practice, standards and regulations
Numeracy	Compute test results and tables for preserving food in airtight containers, and recognise statistical variance and deviations
Get the work done	Take corrective action in response to out-of-specification results

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST4008 Preserve food in cans or sealed containers	FDFFST4008A Preserve food in cans or sealed containers	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST4008 Preserve food in cans or sealed containers

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has safely and effectively preserved two different foods in cans and/or sealed pouches, including:

supervising the food preparation for each process

supervising the set-up and operation of hermetically sealed packaging or canning equipment

establishing the critical control points (CCPs) and critical limits

calculating pressures, temperatures and cooking times to eliminate the risk of microbial spoilage for a canning or hermetic sealing operation, including:

calculated the Lethality value for a product

calculated the Fo value from available date by using the graphical integration method and the Gillespie method

calculated the Sterilisation value of process by using the trapezoidal method and the microorganism population method

calculated the Fh value for different container sizes

calculated the time it would take to reach a given temperature at the slowest heating point in a can

constructed confidence intervals for mean and standard deviation

computed ‘t-test’

read and interpreted ‘t-table’

determined significance of results using ‘t-test’

calculated X2

tested X2 significance at 95 and 99%

monitored preserving process and recognised a process deviation.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

definition of commercial sterility

factors that impact the thermal process

types of thermal processing systems

the principles and purposes for blanching

the function and use of each system

the parts of a retort/cooker

principles of thermal processing, including use of a retort

aseptic technique for packaging food under aseptic conditions

characteristics of two-piece and three-piece (seamed) cans

dicing, slicing, blanching and brining processes

the types microorganisms relevant to the canning of low acid foods, including their basic structure and growth patterns

D-value of microorganisms

low acid foods, acidification and their relationship to the growth of organisms

critical control points in preservation process

the chemical properties and application of chlorine in canning, and how it affects microorganisms

methodology for the measurement of chlorine in cooling water

D, Z, J, Fo and Fh values

Thermal Death Rate, Lethality value and Sterilisation value

confidence intervals and tests of significance

approximation

principles of variability

principles of variance

relevant legislation and regulations that apply to the canning process of low acid foods

health and safety in the workplace hazards and controls relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real food processing workplace

resources, equipment and materials:

personal protective equipment required for processing and sealing food into airtight containers

production process and related equipment, manufacturers’ advice and operating procedures

equipment and facilities for carrying out canning processes and testing of thermally processed products

specifications:

methods and related software systems as required for carrying out food testing and preservation, and collecting data.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST4010 Apply sensory analysis in food processing

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to identify sensory evaluation techniques and to use appropriate terminology when describing the organoleptic properties of food.

The unit applies to quality managers, production supervisors and testing staff who work in food and beverage processing companies and are required to implement procedures for sensory testing.

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.

Pre-requisite Unit

Nil

Unit Sector

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify the organoleptic properties of food	1.1 Recognise the five basic tastes (sweet, salty, bitter, sour and umami) 1.2 Identify the textural properties of food 1.3 Identify aromas and flavours 1.4 Recognise the effect of colour on the visual properties of food
2. Confirm and implement procedures for sensory evaluation of a food product	2.1 Outline the purpose and procedures for various sensory evaluation tests 2.2 Review the methodology of the sensory evaluation tests 2.3 Identify the factors influencing sensory evaluation tests
3. Coordinate a sensory analysis panel	3.1 Instruct panellists on the procedure 3.2 Prepare samples according to sensory testing protocols 3.3 Devise or access appropriate recording documentation for the sensory evaluation test 3.4 Organise panel members and coordinate sensory testing 3.5 Record the results of the tests for analysis

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret food testing methodology and practices Interpret food safety guidelines, codes of practice, standards and regulations relevant to a food processing enterprise
Writing	Document and review sensory food testing results Record test results
Numeracy	Source, collect and organise data for applying sensory analysis in food processing
Interact with others	Use effective language and communication skills to facilitate discussions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST4010 Apply sensory analysis in food processing	FDFFST4010A Apply sensory analysis in food processing	Updated to meet Standards for Training Packages	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST4010 Apply sensory analysis in food processing

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively applied sensory analysis in a food processing environment, including:

analysing and describing the organoleptic properties of two different foods, including:

taste – sweet, salty, bitter, sour and umami

texture

aroma

flavour

colour

visual properties

implementing procedures for sensory testing

coordinating a taste panel made up of at least three panellists, and recording the results.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

anatomy, physiology and functions of taste and smell to determine sample appearance, texture, aroma and flavour

the primary flavour characteristics of sweet/sour, umami and bitter/salty

interaction of sensory activity, including the interaction between taste and smell, and effect of temperature on samples

associated characteristics of mouth feel and appearance

the various sensory evaluation tests used in the food processing industry

principles and purpose of test methods implemented (why they are used and what they demonstrate)

quality requirements for conducting a taste panel

descriptive, discriminative and affective sensory methods

information used to select suitable panellists

attributes of panellists that could affect the results

organisational quality procedures for sensory testing.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real sensory testing workplace environment

resources, equipment and materials:

methods and related software systems as required for collecting data from sensory testing

food products for testing

specifications:

sensory testing procedures and related equipment and product for samples.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST4011 Apply the principles of nutrition to food processing

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to provide nutritional information on processed food and to determine procedures that optimise the nutritional value of a product.

This unit applies to individuals who work as production and technical supervisors, quality managers and members of product development teams, who are responsible for monitoring the nutritional value of processed foods, interpreting label information and assisting in development and testing of products.

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.

Pre-requisite Unit

Nil

Unit Sector

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Interpret labelling requirements to provide nutritional information	1.1 Review food storage and preparation information on food labels 1.2 Compare the nutritional values of similar processed food products based on information supplied on the label 1.3 Interpret nutritional information on product labels to determine suitability for customers with specific requirements
2. Evaluate the impact of processing methods on the nutritive value of processed compared to fresh food	2.1 Determine the effect of processing on the stability and availability of macro- and micronutrients in a range of food products 2.2 Investigate processes for modification of processed foods to enhance nutritional value 2.3 Compare food storage methods for the retention of nutritive value and food chemicals, including preservatives 2.4 Investigate the nutritional impact of a range of additives for flavour or colouring enhancement 2.5 Establish permissible levels of artificial additives and write health warnings for food products
3. Contribute to the development of a food product to meet a specified dietary requirement	3.1 Identify appropriate foods for customers with specific requirements or health challenges 3.2 Identify common nutritional deficiencies and related diseases 3.3 Match the nutritional properties of foods to specified requirements 3.4 Contribute to development of a food product using nutritional knowledge

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Writing	Document nutritional information
Numeracy	Analyse and calculate nutritional values of food products
Interact with others	Clarify the purpose and possible actions to be taken as a result of work-related communications Provide information about innovative practices, processes and products

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST4011 Apply the principles of nutrition to food processing	FDFFST4011A Apply the principles of nutrition to food processing	Updated to meet Standards for Training Packages	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST4011 Apply the principles of nutrition to food processing

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has applied the principles of nutrition to a minimum of three different foods in a food processing environment, including:

determining the nutritive value of processed food products based on nutritional information

assessing the impact of food processing and preservation techniques on nutrient retention in the food product

applying knowledge of food properties and nutrition to contribute to product development or planning.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

roles of proteins, carbohydrates, vitamins and minerals, dietary fibre, lipids and water in nutrition

the processes of digestion, absorption and energy metabolism in the human body

the effects of processing and storage on nutrients, and the methods for overcoming these

nutritional needs of typical customers to the business

typical human energy requirements

impacts of processing on nutritive properties of food

nutritional information on food labels

product development processes

processing methods that reduce negative nutritional effects or cater for nutritional deficiencies

use of additives as nutritional enhancers

key macro- and micronutrients for a healthy diet

dietary guidelines and legislative requirements related to processed foods

nutrition-related risk factors and diseases

common food intolerances and allergies

common diseases caused by nutritional deficiencies

modified and functional foods and nutraceuticals

public health and environmental hazards, in relation to nutrition.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

production process and related equipment, food testing data and operating procedures

methods and related software systems for collecting data and calculating yields, efficiencies and material variances appropriate to production environment

specifications:

test methods used to report relevant product/process information and recorded results

nutritional information on ingredients and food products.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST4012 Apply water management principles to the food industry

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required of quality assurance and technical staff to monitor and manage water quality and usage in a food processing operation.

This unit applies to individuals who are responsible for maintaining product safety, quality and efficiency of food processing operations that use water by managing their own work and the quality of the work of others within known parameters. This includes using discretion and judgement in the selection and use of available resources.

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.

Pre-requisite Unit

Nil

Unit Sector

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify the sources and quality of water available to food processing plants	1.1 Identify current and possible future sources, and quality, of raw water 1.2 Identify the quality requirements of water for food processing operations 1.3 Assess the chemical properties and suitability of water supplied from a range of sources, including water recycled from the food processing plant 1.4 Assess the consumption of non-recycled water, and formulate a reduction strategy
2. Identify raw water pre-treatment processes	2.1 Obtain data on quality of supplied water 2.2 Document the steps involved in water purification of that water 2.3 Identify water disinfection and pre-treatment methods and equipment
3. Apply efficient and sustainable water management principles to the food processing industry	3.1 Identify opportunities for reducing water usage 3.2 Identify sources and characteristics of waste water generated across the operation 3.3 Identify methods for treating and recycling water for reuse 3.4 Identify opportunities to reduce the volume of waste water and improve treatment methods 3.5 Review procedures for future water management and set critical limits 3.6 Document outcomes of review

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret food safety, water management and environmental protection guidelines and regulations Interpret water management procedures
Numeracy	Analyse data resulting from testing of water Determine calibration procedures and schedules for test equipment
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others
Get the work done	Gather data and feedback to strengthen product quality and processes in the future

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST4012 Apply water management principles to the food industry	FDFFST4012A Apply water management principles to the food industry	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST4012 Apply water management principles to the food industry

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has safely and effectively applied water management principles to the food industry on at least one occasion, including:

assessing the chemical properties of water to determine its suitability for use in food processing

identifying appropriate disinfection methods

monitoring water usage for a food processing operation

identifying opportunities to reduce water use and improve quality

reviewing water management procedures in food processing to reduce volume of waste water and improve water quality.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

water quality requirements, including:

chemical specifications, including pH, total suspended solids (TSS), total dissolved solids (TDS), heavy metals

microbiological specifications, including BOD, presence of fecal coliform, bacteria, cryptosporidium, Giardia

water purification processes in general

water disinfection methodologies and systems suitable for the food processing industry, including chlorination, ozonation and UV irradiation

waste water treatment (relevant to a food processing plant), including primary, secondary and tertiary waste water treatment stages

waste stream characteristics and classification in relation to the food processing industry

methods of reducing, reusing and recycling water in a food processing operation, including implementation and routine monitoring of waste reduction practices, and use of consumable, returnable, refillable or reusable packaging

Commonwealth, state/territory legislation and local bylaws governing prescribed wastes

legal requirements for water discharge

regulations relating to the processing and disposal of food waste

the major requirements contained in the environmental protection legislation, including state/territory environmental regulatory certification procedures, permits and waste discharge agreements.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real food processing workplace

resources, equipment and materials:

testing and analysis equipment

water samples

specifications:

methods and procedures for analysing and purifying water samples

water management procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5001 Monitor refrigeration and air conditioning systems in food processing

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to coordinate the monitoring of refrigeration and air conditioning systems in food processing and storage. The individual is required to demonstrate deep knowledge in a specific technical area and to design solutions to sometimes complex problems.

This unit applies to individuals who are responsible for maintaining product safety and quality in food processing, including general food production, meat and seafood industries, and exercise autonomy in undertaking complex work.

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.

Pre-requisite Unit

Nil

Unit Sector

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Coordinate a refrigeration system in the production of food products	1.1 Identify refrigerants and their required properties 1.2 Monitor performance of the refrigeration system in the production process 1.3 Analyse performance of a refrigeration system 1.4 Identify and evaluate ways to improve the performance of the refrigeration system
2. Coordinate an air conditioning system in the production of food products	2.1 Identify common forms of air conditioning systems used in the production of food products 2.2 Assess air conditioning requirements for a given situation in the production process 2.3 Identify variables on a psychrometric chart 2.4 Apply psychrometric charts for the analysis of air conditioning systems in the production process 2.5 Monitor the performance of the air conditioning system in the production process 2.6 Rectify issues with performance of air conditioner 2.7 Monitor energy efficiency to reduce costs and environmental impacts 2.8 Report problems to the designated person

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret industry standards Interpret technical manuals for refrigeration and air conditioning systems
Numeracy	Maintain and analyse data resulting from testing of refrigeration and air conditioning system Determine calibration procedures and schedule for test equipment
Get the work done	Problem-solve issues as they arise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5001 Monitor refrigeration and air conditioning systems in food processing	FDFFST5001A Monitor refrigeration and air conditioning systems in food processing	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5001 Monitor refrigeration and air conditioning systems in food processing

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has monitored refrigeration and/or air conditioning systems in food processing on at least one occasion, and:

identified characteristics of a refrigeration system in the production of food products

interpreted the function of key components in a refrigeration system

appraised the performance of a refrigeration system in the production process

identified the common forms of air conditioning systems used in the production of food products

recognised common faults and identified how the faults should be rectified.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

refrigeration systems in the production of food products

refrigerants and their properties

function of key components in a refrigeration system

common forms of air conditioning systems used in the production of food products

elements and uses of psychrometric charts

energy efficiency and environmental impacts of refrigeration and air conditioning systems

health and safety in the workplace hazards and controls relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

refrigeration and air conditioning systems and related equipment, manufacturers’ advice and operating procedures

specifications:

operating system data.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5002 Identify and implement required process control for a food processing operation

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to determine the required process control system for a food production process. The individual is required to demonstrate deep knowledge in a specific technical area and to design and communicate solutions to sometimes complex problems.

This unit applies to individuals who are responsible for maintaining product safety, quality and efficiency in food production, including general food production, meat and seafood industries, and exercise autonomy in undertaking complex work.

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.

Pre-requisite Unit

Nil

Unit Sector

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Analyse production processes	1.1 Identify the processes used in the food production 1.2 Establish the characteristics used to define the operation of a process 1.3 Identify the operating principles of the processes 1.4 Establish the operating standards, capabilities and maintenance requirements for equipment and accessories used in the specified production process 1.5 Define product characteristics and common variations
2. Determine control mechanisms, modes of control and data collection points for a specified food production process	2.1 Examine the operation of different types of control mechanisms 2.2 Determine modes of control that can be used with the various control mechanisms 2.3 Document data requirements and collection points appropriate for food safety, quality and production standards 2.4 Adjust procedures to deal with non-conformance in relation to process and the final product
3. Verify process control systems for food process	3.1 Consult with appropriate operational, quality and maintenance personnel to ensure understanding of process control requirements for food processes 3.2 Analyse standard operational procedures for accuracy and relevance 3.3 Conduct test runs and confirm compliance with requirements 3.4 Apply statistical analysis to verify the process and recommend required system improvements 3.5 Arrange the ongoing collection and analysis of required data

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret standard operational procedures
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others
Interact with others	Clarify the purpose and possible actions to be taken as a result of work-related communications
Get the work done	Problem-solve issues as they arise Monitor outcomes of decisions and identify key product quality system concepts and principles that may be adaptable to future situations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5002 Identify and implement required process control for a food processing operation	FDFFST5002A Identify and implement required process control for a food processing operation	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5002 Identify and implement required process control for a food processing operation

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has determined the required process control for at least one food processing operation, including:

analysing process control methods used to achieve the food safety, quality and production standards

selecting process control mechanisms and processes appropriate to the food production operation

adjusting procedures to deal with non-conformance

determining data collection requirements

monitoring data collection to ensure it is timely, relevant and accurate

calculating, analysing and verifying relevant statistical measures

conducting a trend analysis of food processing data

communicating control requirements to staff

forming conclusions from statistics-based process control information.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the basic operating principles of equipment and accessories used in food production processes and systems

different types of processes used in food production systems

the inter-relationships between food processing stages and the effect of variation in processing parameters on process outcome and on final product

specific plant process operations

emergency shutdown procedures

instrumentation and control systems

the operation process control mechanisms in the relevant processing operation

typical instrumentation used for process control in the relevant processing operation

product specifications and tolerances

system operating parameters

data collection requirements for process control mechanisms

methods used for statistical analysis of process control data

reporting requirements for process control outcomes

health and safety in the workplace hazards and controls relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

methods and related software systems for collecting data and calculating yields, efficiencies and material variances appropriate to production environment

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5003 Construct a process control chart for a food processing operation

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to construct a process control chart for a food processing operation in general food production, meat and seafood industries. The unit does not cover applying statistics to analyse mechanical, electrical, electronic or fluid power systems. However, it includes applying statistics to food processing equipment to determine process capability and to construct a process control chart for the food processing operation.

This unit applies to individuals who are responsible for establishing and maintaining product safety, quality and efficiency in food processing and who undertake roles in product design or quality 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.

Pre-requisite Unit

Nil

Unit Sector

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Apply tools and techniques to collect and present data	1.1 Identify the key characteristics and uses of attribute and variable data 1.2 Determine the concepts of frequency and distribution 1.3 Determine the frequency and distribution of supplied data for various measurement levels 1.4 Identify and apply data collection tools, including check sheets, surveys and logs 1.5 Construct appropriate charts and graphs using available data
2. Interpret charting tools and techniques in process control	2.1 Interpret and analyse the concept of process capability and its implications 2.2 Apply probability distributions in analysing process capability 2.3 Interpret control charts used to monitor processes 2.4 Identify the application of charting methods to establishing process capability, evaluating process changes and interpreting simple experiments
3. Determine the process capability of a piece of equipment on a production line	3.1 Identify the scope and purpose of the process 3.2 Determine a representative data sample 3.3 Select appropriate data collection techniques 3.4 Collect data to meet sampling requirements 3.5 Select and apply appropriate statistical analysis techniques 3.6 Calculate all relevant parameters for the determination of process capability statistically 3.7 Incorporate the process capability value for each piece of equipment into process control for the whole operation
4. Construct a process flow chart	4.1 Identify scope and purpose of average and range charts in the food industry 4.2 Calculate all relevant parameters for use in preparing both average and range charts statistically 4.3 Prepare average and range charts, showing all pre-calculated parameters 4.4 Interpret trends and cyclic patterns of average and range charts 4.5 Design an action plan based on the results of average and range

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret industry standards
Writing	Document recommendations regarding the outcomes of the process capability
Interact with others	Clarify the purpose and possible actions to be taken as a result of work-related communications Use industry standard terminology
Get the work done	Monitor outcomes of decisions and identify key product quality system concepts and principles that may be adaptable to future situations Use digital tools to monitor processes and access and organise complex data

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5003 Construct a process control chart for a food processing operation	FDFFST5003A Construct a process control chart for a food processing operation	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5003 Construct a process control chart for a food processing operation

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively constructed a process control chart for at least one food processing operation, including:

applying Poisson and binomial distributions to supplied attribute data

calculating and interpreting indices of variability

identifying skewed distributions

calculating and interpreting indices of significance and variance

calculating and interpreting indices of probability

analysing control charts to monitor processes

applying control tools and data collection techniques to determine process capability

applying the uses of average and range charts in the food industry

calculating statistically all relevant parameters for use in preparing both average and range chart

preparing average and range charts showing all pre-calculated parameters

interpreting trends and cyclic patterns of average and range charts

preparing an action plan based on the results of average and range

describing and calculating measure of central tendency

identifying the principles of process capability

calculating all relevant parameters for the determination of process capability statistically

interpreting process capability value in relation to the overall process

representing data in graphs, tables, averages and percentagespreparing a report with recommendations regarding the outcomes of the process capability.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the terms statistic and parameter

the concept of statistical inference

principles of variability and variance

types and causes of variation

probability principles

Poisson and binomial distributions

characteristics of the normal distribution

the role of statistical quality control

concepts of process capability, acceptance levels and process improvement

the relationship between probability and statistical inference

the concept of variation within processes and recognition of its implications for process design and management

the scope and purpose of average and range charts in the food industry

all relevant parameters for use in preparing both average and range chart

pre-calculations of parameters of average and range charts

trends and cyclic patterns of average and range charts

the preparation of an action plan based on the results of average and range

the definition of process capability

process capability values.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

methods and related software systems for collecting data and calculating yields, efficiencies and material variances appropriate to production environment

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5004 Specify and monitor the nutritional value of processed food

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to provide nutritional information for processed food, and to implement procedures to optimise the nutritional value of a product.

This unit applies to individuals who are responsible for specifying and monitoring the nutritional value of foods through processing and verifying the accuracy of label information in technical management roles or product development roles.

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.

Pre-requisite Unit

Nil

Unit Sector

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Assess the benefits of food products developed or modified to meet the needs of a customer group	1.1 Investigate common nutritional deficiencies and related diseases 1.2 Identify appropriate diets for customers with specific requirements or health challenges 1.3 Identify and categorise modified and functional foods 1.4 Identify key macro- and micronutrients required for a healthy diet 1.5 Assess the main benefits of food products developed or modified to meet the nutritional needs of special groups
2. Specify requirements for food product to meet target need	2.1 Identify the dietary intakes and requirements for an identified consumer group 2.2 Evaluate nutritional requirements to be considered during product development 2.3 Specify nutritional requirements of processed food item
3. Evaluate methods of preserving nutrients during food processing and storage	3.1 Analyse the effects of food processing and storage conditions on the stability of nutrients 3.2 Evaluate the need for fortification of processed foods in the Australian diet 3.3 Evaluate food processing and storage methods for their impact on the nutritive value of product
4. Apply nutritional information and issues to product development, labelling and marketing of processed foods	4.1 Provide food storage and preparation information related to maintaining nutritional value and food safety 4.2 Ensure label complies with requirements of Food Standards Code 4.3 Apply organisational and National Health and Medical Research Council Australian Dietary Guidelines for nutritional information on product labels 4.4 Evaluate nutritional issues in relation to the legal and ethical marketing of processed foods

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret research and analytical materials Interpret guidelines, standards and regulations for nutritional information on product labels Interpret food processing and storage procedures
Writing	Document nutritional information and issues
Numeracy	Interpret analytical results and nutritional information about a product Maintain and analyse data resulting from testing of new food products

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5004 Specify and monitor the nutritional value of processed food	FDFFST5004A Specify and monitor the nutritional value of processed food	Updated to meet Standards for Training Packages Rearranged Elements and Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5004 Specify and monitor the nutritional value of processed food

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has specified and monitored the nutritional value of processed food items, including:

analysing the total nutritional components of at least one processed food product to determine whether it meets regulatory requirements and target audience needs

evaluating nutritional issues in relation to product development, labelling and marketing of processed foods

determining the processing requirements of food to meet specific nutritional requirements

recognising key macronutrients required for a healthy diet

comparing the nutritional needs of special population groups

evaluating nutrition-related risk factors and diseases

producing a food label that accurately reflects a product's nutritional value and complies with legislative requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

Food Standards Code

National Health and Medical Research Council Australian Dietary Guidelines

key macro- and micronutrients for a healthy diet

human energy requirements

dietary guidelines and legislative requirements related to processed foods and labelling

the effects of processing and storage on nutrients, and the methods for overcoming these effects

the role of proteins in nutrition

the role of carbohydrates in nutrition

the role of vitamins and minerals in nutrition

the role of dietary fibre

the role of lipids in nutrition

the body’s processes and their role in nutrition

nutrition-related risk factors and diseases

food intolerances and allergies

diseases caused by nutritional deficiencies

modified and functional foods and nutraceuticals.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

food testing equipment, data and operating procedures

methods and related software systems to calculate nutritional properties of processed foods

sample processed food items

specifications:

tests used to identify nutritional information in processed food.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5005 Examine the biochemical properties of food

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to examine biochemical substances and reactions and apply knowledge to food product development and processing. The individual is required to utilise deep knowledge of food biochemistry.

This unit applies to individuals who are responsible for maintaining product safety, quality and efficiency in food processing, including general food production, meat and seafood industries, and undertake roles in technical management and process 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.

Pre-requisite Unit

Nil

Unit Sector

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Use and apply terms and concepts relating to organic substances important in food processing	1.1 Use biochemical terminology relating to food processing 1.2 Apply relevant concepts to explain the biochemistry in food processing
2. Identify biochemical compounds and explain biochemical reactions important in food processing	2.1 Identify and classify biochemical carbohydrates including amino acids, proteins and lipids 2.2 Identify the molecular structure of important biochemical compounds 2.3 Identify chemical and physical behaviour associated with carbohydrates, amino acids, proteins and lipids, including the molecular processes taking place 2.4 Perform basic tests to identify biochemical reactions and the associated physical and chemical changes in food processing
3. Assess the impact of food processing operations on the biochemistry of processed food products	3.1 Identify biochemical macro constituents and micro constituents of food 3.2 Assess the effect of processing on biochemistry and nutritional value of foodstuffs 3.3 Identify biochemical actions of food additives 3.4 Identify the biochemical principles relating to the spoilage and preservation of foods
4. Extract samples of product or raw materials for testing and apply the results to food production processes	4.1 Establish properties of biochemical compounds and their extraction techniques for a food processing operation 4.2 Conduct sampling as specified by the sampling plan 4.3 Maintain sample purity and integrity prior to testing 4.4 Use the results of tests to assist with ingredient selection and food labelling

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret documentation related to biochemistry Interpret industry standards
Numeracy	Interpret analytical results Maintain and analyse data from tests Determine calibration procedures and schedule for test equipment
Interact with others	Clarify the purpose and possible actions to be taken as a result of work-related communications Use industry standard terminology
Get the work done	Problem-solve issues as they arise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5005 Examine the biochemical properties of food	FDFFST5005A Identify the biochemical properties of food	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent Unit title updated	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5005 Examine the biochemical properties of food

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has examined the biochemical properties of food, including:

performing three different tests to identify biochemical compounds in food

identifying the molecular structures, and chemical and physical behaviours, of carbohydrates, amino acids, proteins and lipids when processed in food

processing, producing or extracting representative samples of biochemical compounds

identifying the macro and micro constituents of two different processed food products

identifying the biochemical action of at least three different food additives

interpreting results of tests and describing the implications for food processing.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

terminology relating to biochemical substances

the structure and properties of the biochemical compounds carbohydrates including amino acids, proteins and lipids

the major chemical constituents found in foods

biochemical action of important food additives

the molecular structures for important biochemical compounds

the chemical and physical behaviour associated with carbohydrates, amino acids, proteins and lipids in terms of molecular theory

sampling and testing techniques to determine the components and biochemical reactions for food products

general equipment used for analysis, including hotplates, ovens, melting point and boiling point apparatus, steam baths, appropriate glassware and chemicals

analytical instruments, including spectrometric instruments, including:

ultraviolet/visible

infrared, including Fourier transform infrared and near infrared

atomic absorption, including flame and flameless

basic tests to identify biologically important biochemical materials, including:

Benedict’s test for glucose

Lugol’s iodine test for starch

biuret test for protein

tests for fats and oils

common biochemical reactions relevant to food processing operations, including:

oxidation

hydrolysis

enzymic reactions

lipid isomerisation

lipid polymerisation

polysaccharide synthesis

glycolysis

protein denaturing

health and safety hazards in the workplace and controls relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

laboratory and related equipment, manufacturers’ advice and operating procedures

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5006 Apply food microbiological techniques and analysis

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to perform tests and conduct analysis in a food-based microbiological laboratory. The individual is required to demonstrate deep knowledge in a specific technical area and to design and communicate solutions to sometimes complex problems.

This unit applies to individuals who are responsible for analysing the microbiology of food in food processing operations and who undertake roles in technical management 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.

Pre-requisite Unit

Nil

Unit Sector

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify food poisoning and spoilage bacteria, including methods of control	1.1 Identify the major bacteria responsible for food poisoning and spoilage 1.2 Evaluate the types of processes used in the control of microbial growth in food products 1.3 Determine the effect of a standard food preserving technique over a range of pH on the growth patterns of microbes 1.4 Evaluate the effectiveness of this food preserving technique in controlling food poisoning and spoilage microbes 1.5 Assess the usefulness of this technique as part of process control of food poisoning and spoilage microbes 1.6 Assess compliance with Food Standards Code for food preservation techniques
2. Perform microbiological techniques for the identification of food-borne disease	2.1 Use standard microbiological techniques to identify and enumerate food poisoning and spoilage organisms from a food sample 2.2 Identify the type of toxins produced by the major food pathogens 2.3 Investigate documented food-borne disease outbreaks from the past 2.4 Determine the ramifications of product contamination in terms of public health and product shelf-life quality 2.5 Handle specimens and waste to comply with health and safety in the workplace guidelines
3. Apply the principles of microbiological quality control	3.1 Determine the spoilage patterns of specific foods at different temperatures of storage 3.2 Determine the relationship between spoilage patterns and the growth cycle of the specific food spoilage and poisoning organisms 3.3 Design, implement and evaluate a microbiological quality control program for a specific food in terms of the Food Standards Code 3.4 Determine the importance of plant hygiene and how it can affect the finished product
4. Apply rapid microbiological techniques and other relevant technology for the identification of microbes related to plant hygiene	4.1 Examine the principles of accelerated culture techniques critically 4.2 Identify the relevance of rapid microbiological technology, as related to control of plant hygiene 4.3 Perform a series of tests to determine the adequacy of plant sanitation procedures by rapid microbiological or other techniques
5. Perform techniques involving microbial fermentations	5.1 Identify the types and characteristics of microorganisms used for fermentation within the food industry 5.2 Use standard microbiological techniques to isolate and identify yeasts and bacteria in given food samples 5.3 Perform sub-culturing and pure culture techniques for 'scale up' to 'starter' cultures 5.4 Maintain new culture strains after fermentation using standard techniques
6. Analyse test results and provide recommendations to process controllers or production managers	6.1 Record and collate results of microbiological tests 6.2 Analyse microbiological data and compare with food safety and food processing critical control limits and other parameters 6.3 Establish implications of test results and draw conclusions 6.4 Document test results, conclusions and recommendation, and present to food processing management

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret food safety guidelines, standards and regulations Interpret documented processes for control of microbial growth in food products
Numeracy	Maintain and analyse data resulting from microbiological tests Determine calibration procedures and schedule for test equipment
Interact with others	Clarify the purpose and possible actions to be taken as a result of work-related communications

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5006 Apply food microbiological techniques and analysis	FDFFST5006A Apply food microbiological techniques and analysis	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent Prerequisite removed	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5006 Apply food microbiological techniques and analysis

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has applied microbiological techniques to analyse food on at least two occasions, including:

critically examining the principles of rapid microbiological techniques, including:

accelerated culture techniques

rapid biochemical tests

measurement of total bacteria metabolism

measurement of spoilage

non-traditional methods

automated and mechanised methods

performing tests to determine the adequacy of plant sanitation procedures, by rapid microbiological or other techniques, including:

rinse methods

swab methods

replica or contact methods

using standard microbiological techniques to isolate and identify yeasts and bacteria in given food samples

performing sub-culturing and pure culture techniques for 'scale up' to 'starter' cultures

maintaining new culture strains after fermentation using standard techniques

recording, analysing and documenting data, with associated conclusions and recommendations

ascertaining the effect of a standard food preserving technique on the growth patterns of microbes

using standard microbiological techniques to identify and enumerate food poisoning and spoilage organisms from a food sample

determining the ramifications of product contamination in terms of public health and product shelf-life

ascertaining the spoilage patterns of specific foods at different temperatures of storage

using industry standard terminology.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

processes used in the control of microbial growth in food products

major bacteria responsible for food poisoning and spoilage

processes used in the control of microbial growth in food products

Food Standards Code

statistical methods for process control, including Viable Count methods

standard microbiological techniques to identify food poisoning and spoilage organisms

the importance of plant hygiene and how it can affect the finished product

microbiological toxins and aflatoxins

spoilage patterns

growth cycle of microorganisms in food

the relationship between spoilage patterns and the growth cycle of the specific food spoilage/poisoning organisms

microbiological quality control programs

plant hygiene, including sanitation checks – rinse, swab, contact and rapid methods

rapid microbiological techniques:

accelerated culture techniques

rapid biochemical tests

measurement of total bacteria metabolism

measurement of spoilage

non-traditional methods

automated and mechanised methods

the relevance of rapid microbiological technology, as related to control of plant hygiene

types and characteristics of fermentation microorganisms, including:

Saccharomyces spp.

Streptococcus spp.

Lactobacillus spp.

standard microbiological techniques to isolate and identify yeasts and bacteria in given food samples

sub-culturing and pure culture techniques for 'scale up' to 'starter' cultures

maintenance of new culture strains after fermentation

critical control limits and microbiological processes and species in food production

analysis of microbiological data by comparison with food safety and production standards

effective data presentation and reporting

health and safety in the workplace hazards and controls relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

laboratory and related equipment, manufacturers’ advice and operating procedures

methods and related software systems for collecting data and calculating yields, efficiencies and material variances appropriate to production environment

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5007 Monitor the development and implementation of a food QA system

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to develop and review a hazard analysis critical control point (HACCP)-based quality assurance (QA) program.

The unit applies to individuals who are responsible for the development and implementation of a HACCP- or critical control point (CCP)-based QA system in a food processing environment.

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.

Pre-requisite Unit

Nil

Unit Sector

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Establish the scope of the QA system	1.1 Define the enterprise needs and expectations in product quality 1.2 Detail existing systems and requirements for incorporation into the QA system 1.3 Define the scope of the CCP-based quality system to encompass production system and product requirements 1.4 Design the system to prevent and control identified hazards
2. Conduct hazard analysis and assessment	2.1 Assess every step in the production process for potential food safety hazards 2.2 Establish CCPs to identify where each significant hazard can be prevented or controlled 2.3 Assign a measurable or recognisable standard for each CCP to define the critical limits 2.4 Validate the critical limits technically and scientifically
3. Ensure all documents, work procedures and processes required for the system are developed, available and in use	3.1 Describe all products and processes covered by the QA system in a standardised format defining product characteristics relevant to food safety 3.2 Review work instructions and standard operating procedures (SOPs) for accuracy, relevance and sufficiency to prevent hazards 3.3 Implement documented procedures for monitoring CCPs 3.4 Implement documented procedures to ensure any CCPs that are outside critical limits are brought back within limits, and affected product is suitably handled 3.5 Implement documented procedures to ensure the QA system is regularly verified and audited as working effectively 3.6 Maintain the availability and data storage of all records and documents for the system
4. Respond to non-conforming product or processes	4.1 Identify procedures for taking corrective action 4.2 Implement corrective and preventative measures to prevent recurrence 4.3 Develop or revise procedures to support control measures 4.4 Identify processes or conditions that could result in a breach of procedures, and take corrective action 4.5 Introduce process changes and control so that quality assurance requirements are accomplished
5. Review product sampling and test results	5.1 Identify product sampling procedures 5.2 Identify post-collection procedures according to SOPs 5.3 Review test results and ensure quality assurance requirements are accomplished
6. Audit, verify and validate the system	6.1 Revise, verify and validate safety plans to reassess hazards, CCPs, critical limits, testing methods and all related procedures of the QA system to ensure they are appropriate to the enterprise requirements 6.2 Follow up and act on internal or external audit findings 6.3 Investigate and act on reported quality hazards and non-conformances 6.4 Review the CCP-based QA system to take account of any process changes or product specifications

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Accurately interpret food safety guidelines and regulations
Writing	Develop clear and accessible procedures for implementing and monitoring the QA system
Navigate the world of work	Monitor adherence to workplace and regulatory standards
Get the work done	Problem-solve issues as they arise Use appropriate computer-based technologies and software to record, manipulate, analyse and present or report data

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5007 Monitor the development and implementation of a food QA system	FDFFST4002A Monitor the development and implementation of a food QA system	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent Unit code updated to reflect AQF level	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5007 Monitor the development and implementation of a food QA system

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively developed at least one critical control point (CCP)-based quality assurance (QA) system for a food processing environment, and used that system to monitor the production of quality food items, including:

scoping the requirements for a QA system

analysing a production process to identify CCPs and establish critical limits

developing or revising procedures to maintain quality

maintaining data and documentation for a QA system

contributing to a review of a QA system, including verification and validation.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the steps in the development of a hazard analysis critical control point (HACCP)-based QA system

the steps in the systematic introduction of a CCP-based QA system to a workplace

risks and hazards associated with food production operations

types of CCPs applied within a food production environment, including vulnerability assessment critical control point (VACCP) and threat assessment critical control point (TACCP)

enterprise recall and traceability procedures

post-collection procedures for handling samples

purpose of the CCP development and review process

risks associated with samples, and how they can be minimised

the types of data the enterprise uses to record performance

the document controls associated with a procedure change

the purpose and processes for calibrating equipment

the purpose of standard operating procedures (SOPs) and work instructions

sampling procedures

the process of auditing and verifying a CCP-based QA system

the objectives of a CCP-based QA system

the process for validating critical limits and CCPs

the role of prerequisite programs and good manufacturing practice (GMP) in a CCP-based program

Food Standards Code

GMP principles

regulatory and workplace requirements for food processing and production

existence of international standards that cover traceability of food and the food chain supply, consumer product recalls, quality and food safety management systems.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

a CCP-based QA system in a food processing environment

food processing equipment

sampling and testing equipment used to report relevant product and process information

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

equipment manuals, including operating parameters.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5008 Develop a new food product

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to develop a new food, beverage or related product, from a concept to a packaged and labelled finished product, in general food production.

This unit applies to individuals who are responsible for food product development and who undertake roles in product design, quality assurance or 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.

Pre-requisite Unit

Nil

Unit Sector

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Develop concept for the new product	1.1 Develop a concept for new product 1.2 Identify the potential of a new product 1.3 Determine the market for new product 1.4 Determine the viability of product concept
2. Identify product development parameters	2.1 Determine product parameters 2.2 Determine equipment required for producing new product 2.3 Determine analytical tests to be conducted to identify quality and safety parameters 2.4 Determine processing parameters 2.5 Determine ingredients required for producing new product
3. Trial new product	3.1 Conduct a series of trials of new product 3.2 Determine improvements and/or changes required for each successive trial 3.3 Record details of each trial
4. Analyse new product	4.1 Determine appropriate analytical tests to be conducted to verify product safety and quality 4.2 Conduct appropriate tests to determine quality and safety of product 4.3 Record test results 4.4 Determine safety and quality of product using analytical test results
5. Design label for product	5.1 Establish concept for product label 5.2 Identify requirements to ensure the product label is compliant 5.3 Develop a compliant label for the food product
6. Package product	6.1 Determine the equipment required for packaging new food product 6.2 Establish suitable packaging materials for new product 6.3 Package final product
7. Document development process	7.1 Document conceptual ideas 7.2 Conduct and document research relevant to new product 7.3 Verify and document analysed results of new product quality and safety 7.4 Document details and results of product trials and explain and justify changes to product as a result of trial

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret research materials Interpret food safety guidelines, standards and regulations Interpret product quality and workplace procedures
Numeracy	Interpret analytical results Maintain and analyse data resulting from testing of new food products Determine calibration procedures and schedule for test equipment
Interact with others	Clarify the purpose and possible actions to be taken as a result of work-related communications

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5008 Develop a new food product	FDFFST5008A Develop a new food product	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5008 Develop a new food product

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has developed at least one new food product, including:

interpreting and applying food safety requirements, standards and legislative requirements

developing product ideas and concepts

conducting market research to inform product development

assessing the viability of product concepts

applying testing and sensory analysis techniques relevant to new product development

interpreting analytical test results

establishing processing techniques and parameters relevant to product under development

determining safety and quality implications of product

determining and assessing packaging options

recording, documenting and verifying information relating to product development.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

customer needs and market research techniques

food safety and food quality parameters

food processing principles relevant to new product

food testing and sensory analysis techniques

food packaging and labelling requirements

legislative requirements associated with new food products.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

laboratory facilities

production facilities

computers, printers and appropriate software packages

specifications:

legislative requirements applicable to food

research materials, including journals, periodicals, articles, research papers and industry papers.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5009 Implement and review the processing of market milk and related products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to implement, monitor and review the manufacture of market milk and related products.

The unit applies to individuals working in the food science and technology sector who are responsible for maintaining product safety, quality and efficiency in food production in the dairy processing sector.

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.

Pre-requisite Unit

Nil

Unit Sector

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Receive fresh milk and blend using standard industry data	1.1 Provide a safe working environment for milk receival and testing 1.2 Apply receival and testing procedures to milk from farms to determine composition 1.3 Record and store test data 1.4 Adjust or blend milk to suit product requirements, based on test data 1.5 Store received milk under correct conditions
2. Monitor the manufacture of market milk and related products to meet quality standards	2.1 Determine the specifications for the end product 2.2 Provide a safe working environment for the manufacture of product samples 2.3 Identify resource requirements for the preparation and manufacture of market milk and related products 2.4 Use a production schedule to ensure all resources and requirements are available and meet company requirements 2.5 Address critical factors in the preparation and manufacture of market milk and related products 2.6 Identify data requirements for food safety, quality and production standards 2.7 Establish data collection points consistent with equipment capabilities and data requirements 2.8 Implement or develop procedures to deal with non-conformance 2.9 Monitor market milk and related products against required standards
3. Review the preparation and manufacture of market milk and related products	3.1 Utilise tests and systems to identify potential product defects and their causes in the preparation and manufacture of market milk and related products 3.2 Apply adjustments to processes and equipment as a result of testing 3.3 Report problems to designated personnel

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product quality and workplace procedures
Numeracy	Maintain and analyse data resulting from testing of products
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5009 Implement and review the processing of market milk and related products	FDFFST4020A Implement and review the processing of market milk and related products	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent Unit code updated to reflect AQF level	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5009 Implement and review the processing of market milk and related products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has safely and effectively implemented and reviewed the manufacture of one type of market milk and one milk-related product, including:

testing milk received to ensure compliance with quality standards

implementing process control procedures and data collection processes

diagnosing and reporting problems for manufacturing

reviewing the production process to ensure compliance with food safety, quality and environmental requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the statutory compositional requirements for the different types of market milk and related products

domestic and export markets for market milk and related products

production systems used for the preparation and manufacture of market milk and related products

formulation of market milk and related products

role of major ingredients found in market milk and related products

critical control point (CCP) principles and critical limits in a CCP program

the purpose of each process, and processing sequence, used in the preparation and manufacture of market milk and related products

principles of operation of equipment and accessories used in the preparation and manufacture of market milk and related products

output of each of the processes used in the preparation and manufacture of market milk and related products

production system requirements for the preparation and manufacture of each market milk and related product

the resource requirements for the preparation and manufacture of market milk and related products

chemical and physical hazards that affect milk

procedures for milk storage, handling and preparation.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real milk processing workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

methods and related software systems for collecting data and calculating yields, efficiencies and material variances appropriate to production environment

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5011 Implement and review the processing of chocolate and sugar-panned products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to implement and review the processing of chocolate and sugar-panned products.

This unit applies to individuals who use knowledge of food science and processes to determine the required food safety, quality and performance of food production equipment.

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.

Pre-requisite Unit

Nil

Unit Sector

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for the manufacture of chocolate and sugar-panned products	1.1 Identify the statutory compositional requirements for chocolate and sugar-panned products 1.2 Select the required formulation for the products 1.3 Select the appropriate production system and a sequence of activity to prepare the system for operation 1.4 Prepare equipment and access the safe operating procedures for its operation
2. Monitor the preparation and manufacture of chocolate and sugar-panned products to ensure quality standards are met	2.1 Implement the production schedule to ensure all resources and requirements are available and meet company requirements 2.2 Set the production system to operating specifications before and during production 2.3 Interpret and document data requirements and collection points for food safety, quality and production standards 2.4 Implement and monitor procedures to deal with non-conformance in relation to process and the final product 2.5 Implement and monitor concentration and drying procedures 2.6 Implement and monitor process controls
3. Diagnose, rectify and report problems arising from the manufacture of chocolate and sugar-panned products	3.1 Identify product defects and the cause 3.2 Conduct a sensory analysis and analyse results 3.3 Implement adjustments to inputs, process and equipment to maintain quality of product 3.4 Report problems to designated person
4. Review production processes	4.1 Review the critical control points and critical limits for product safety 4.2 Review the operating procedures and the process control system for food safety and quality 4.3 Review the safe work systems for processing 4.4 Review environmental impacts and energy efficiencies for processing

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product specifications, quality and workplace procedures
Numeracy	Maintain and analyse data resulting from testing of products Determine calibration procedures and schedule for test equipment
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others
Interact with others	Clarify the purpose and possible actions to be taken as a result of work-related communications

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5011 Implement and review the processing of chocolate and sugar-panned products	FDFFST4030A Implement and review the processing of chocolate and sugar-panned products	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent Unit code updated to reflect AQF level	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5011 Implement and review the processing of chocolate and sugar-panned products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively implemented and reviewed the processing of at least two different chocolate and sugar-panned products, including:

selecting and planning the production process for each product

implementing production systems and monitoring the output of each process

recognising the organoleptic properties of different types of chocolate and sugar-panned products

determining and conducting testing protocols for quality assessment

operating equipment and accessories used in the preparation and manufacture of chocolate and sugar-panned products

completing data collection and documentation required for quality control

assessing production procedures against food safety and quality requirements

identifying and addressing defects during production and of final products.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the statutory compositional requirements for the different types of chocolate and sugar-panned products

the types of chocolate and sugar-panned products, their formulation, and the type of coating process used in their production

the relevant properties of the various centres used in panned products, including melting point, moisture content, shape, size, surface finish and preparation

crystallisation behaviour of fats, sugars and sugar substitute materials

the effect of air flow, air temperature and air humidity on the drying/setting rates of coatings and the relationship to product characteristics

polishing materials and methods and their application

production systems used for the production of panned products, including types of coating pans, methods of coating material addition, and process air supply requirements

the production system for the preparation and manufacture of chocolate and sugar-panned products, including production instruction, quality assurance requirements and or/specifications, production specification and or/standards, production equipment, production procedures, cleaning procedures and materials and raw materials

critical factors in the preparation and manufacture of chocolate and sugar-panned products

resource requirements and environmental impacts of the preparation and manufacture of chocolate and sugar-panned products

potential product defects and their causes, which may arise in the preparation and manufacture of chocolate and sugar-panned products

stages of production, critical control points and critical limits

quality and continuous improvement processes

sensory analysis techniques

health and safety in the workplace hazards and controls relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real food production workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5012 Implement and review the processing of aerated confectioneries

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to implement and review the preparation and manufacture of aerated confectioneries.

The unit applies to individuals who use knowledge of food science and processes to determine the required food safety, quality and performance of food production equipment.

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.

Pre-requisite Unit

Nil

Unit Sector

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for the manufacture of aerated confectioneries	1.1 Identify the statutory compositional requirements for aerated confectioneries 1.2 Select the required formulation for the aerated confectionery product 1.3 Select the appropriate production system and a sequence of activity to prepare the system for operation 1.4 Prepare equipment and access safe operating procedures for its operation
2. Monitor the manufacture of aerated confectioneries to ensure quality standards are met	2.1 Implement the production schedule to ensure all resources and requirements are available and meet company requirements 2.2 Set the production system to operating specifications before and during production 2.3 Interpret and document data requirements and collection points for food safety, quality and production standards 2.4 Implement and monitor procedures to deal with non-conformance in relation to process and the final product 2.5 Implement and monitor concentration and drying procedures 2.6 Implement and monitor process control systems
3. Diagnose, rectify and report problems arising from the preparation and manufacture of aerated confectioneries	3.1 Identify product defects and the cause 3.2 Conduct a sensory analysis and analyse results 3.3 Implement adjustments to inputs, process and equipment to maintain quality of product 3.4 Report problems to designated person
4. Review production processes	4.1 Review the critical control points and critical limits for product safety 4.2 Review the operating procedures and the process control system for food safety and quality 4.3 Review the safe work systems for processing 4.4 Review environmental impacts and energy efficiencies for processing

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product specifications, quality and workplace procedures
Numeracy	Maintain and analyse data resulting from testing of products Determine calibration procedures and schedule for test equipment
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others
Interact with others	Clarify the purpose and possible actions to be taken as a result of work-related communications

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5012 Implement and review the processing of aerated confectioneries	FDFFST4031A Implement and review the processing of aerated confectioneries	Updated to meet Standards for Training Packages. Minor changes to Performance Criteria to clarify intent. Unit code updated to reflect AQF level.	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5012 Implement and review the processing of aerated confectioneries

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively implemented and reviewed the processing of at least two different types of aerated confectioneries, including:

selecting and planning the production process for each product

implementing production systems and monitoring the output of each process

aerating different confectionery masses and forming these masses to maintain the desired degree of aeration

operating equipment and accessories for the preparation and manufacture of aerated confectioneries

using testing protocols for quality assessment

completing data collection and documentation required for quality control

assessing production procedures against food safety and quality requirements

identifying and addressing defects during production and of final products.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the statutory compositional requirements for the different types of aerated confectioneries

the range of aerated confectioneries, including chocolate, fat-based fillings, nougats, jelly foams, marshmallows, high boils and brittles

the formulation, method of manufacture, method of forming and packaging of aerated confectioneries

the processes used to aerate different confectionery masses and form these masses to maintain the desired degree of aeration

the role of the major ingredients found in aerated confectioneries

the role, properties and use of different aerating agents

critical aspects of product aeration, including product viscosity, bubble size, product graining or crystallising

production systems used for the preparation and manufacture of aerated confectioneries

preparation and manufacture of aerated confectioneries, including packaging, storage and distribution

potential product defects and their causes, which may arise in the preparation and manufacture of aerated confectioneries

stages of production, critical control points and critical limits

resource requirements and environmental impacts of the preparation and manufacture of aerated confectioneries

quality and continuous improvement processes

sensory analysis techniques

health and safety in the workplace hazards and controls relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5013 Implement and review the production of gums and jellies

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to implement and review the preparation and manufacture of gums and jellies. The individual is required to use knowledge of food science and processes to determine the required food safety, quality and performance of food production equipment.

This unit applies to individuals who are responsible for maintaining product safety, quality and efficiency in food processing by managing their own work and the quality of the work of others within known parameters.

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.

Pre-requisite Unit

Nil

Unit Sector

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for the manufacture of gums and jellies	1.1 Establish the statutory compositional requirements for the different types of gums and jellies 1.2 Select the required formulation of gums and jellies 1.3 Select the appropriate production system and the preferred sequence of activity to prepare the system for operation 1.4 Prepare equipment and access the safe operating procedures for its operation
2. Monitor the manufacture of gums and jellies to ensure quality standards are met	2.1 Implement the production schedule to ensure all resources and requirements are available and meet company requirements 2.2 Set the production system to operating specifications before and during production 2.3 Interpret and document data requirements and collection points appropriate for food safety, quality and production standards 2.4 Implement and monitor procedures to deal with non-conformance in relation to process and the final product 2.5 Implement and monitor cooking and moulding procedures 2.6 Implement and monitor process control systems
3. Diagnose, rectify and report problems arising from the preparation and manufacture of gums and jellies	3.1 Identify product defects and the cause 3.2 Conduct a sensory analysis and analyse results 3.3 Implement adjustments to inputs, process and equipment to maintain quality of product 3.4 Report problems to designated person
4. Review production processes	4.1 Review the critical control points and critical limits for product safety 4.2 Review the operating procedures and the process control system for food safety and quality 4.3 Review the safe work systems for processing 4.4 Review environmental impacts and energy efficiencies for processing

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product specifications, quality and workplace procedures
Numeracy	Maintain and analyse data resulting from testing of products Determine calibration procedures and schedule for test equipment
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others
Interact with others	Clarify the purpose and possible actions to be taken as a result of work-related communications

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5013 Implement and review the production of gums and jellies	FDFFST4032A Implement and review the production of gums and jellies	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent Unit code updated to reflect AQF level	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5013 Implement and review the production of gums and jellies

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively implemented and reviewed the processing of at least two different gums and jellies, including:

selecting and planning the production process for each product

implementing production systems and monitoring the output of each process

determining and conducting testing protocols for quality assessment

operating equipment and accessories used in the preparation and manufacture of gums and jellies

finishing gelatinised products to prevent sticking

checking product against market specifications

completing data collection and documentation required for quality control

assessing production procedures against food safety and quality requirements

identifying and addressing defects during production and of final products.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the statutory compositional requirements for the different types of gums and jellies

the formulations, methods of manufacture, methods of forming and packaging of gums and jellies

the range of gelatinised products including 'gummi' and other types of starch moulded products, liquorice and Turkish delight, and their formulations

processes used to gelatinise different confectionery masses and form these masses to maintain the desired product shape

the role of the major ingredients found in gums and jellies

the role, properties and use of different gelatinising agents, including gelatine, starches, pectin and agar

critical factors in the preparation and manufacture of gums and jellies

the production system for the preparation and manufacture of gums and jellies, including production instruction, quality assurance requirements and or/specifications, production specification and or/standards, production equipment, production procedures, cleaning procedures and materials and raw materials

potential product defects and their causes in the preparation and manufacture of gums and jellies

stages of production, critical control points and critical limits

resource requirements and environmental impacts of the preparation and manufacture of gums and jellies

quality and continuous improvement processes

sensory analysis techniques

health and safety in the workplace hazards and controls relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real food production workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5014 Implement and review the production of chocolate products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to implement and review the preparation and manufacture of chocolate products.

This unit applies to individuals who are responsible for maintaining product safety, quality assurance and production management. The individual is required to use knowledge of food science and processes to determine the required food safety, quality and performance from food production equipment.

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.

Pre-requisite Unit

Nil

Unit Sector

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for the manufacture of chocolate products	1.1 Identify the statutory compositional requirements for the different types of chocolate products 1.2 Select the required formulation and design of chocolate products 1.3 Select the appropriate production system and a sequence of activity to prepare the system for operation 1.4 Prepare equipment and access safe operating procedures for its operation
2. Monitor the manufacture of chocolate products to ensure quality standards are met	2.1 Source bulk chocolate to meet the product specifications 2.2 Implement the production schedule, ensuring all resources and requirements are available and meet company requirements 2.3 Set the production system to operating specifications before and during production 2.4 Interpret and document data requirements and collection points for food safety, quality and production standards 2.5 Implement and monitor procedures to deal with non-conformance in relation to process and the final product 2.6 Implement and monitor process control systems
3. Diagnose, rectify and report problems arising from the preparation and manufacture of chocolate products	3.1 Implement a sampling plan to produce samples for analysis 3.2 Establish sensory evaluation and product testing protocols to identify defects and maintain organoleptic quality of product 3.3 Implement adjustments to inputs, process and equipment in response to analysed results 3.4 Report problems to designated person
4. Review production processes	4.1 Review the critical control points and critical limits for product safety 4.2 Review the operating procedures and the process control system for food safety and quality 4.3 Review the safe work systems for processing 4.4 Review environmental impacts and energy efficiencies for processing

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product quality and workplace procedures
Writing	Develop procedures for implementing and monitoring a product quality system Document review of a production system
Numeracy	Maintain and analyse data resulting from testing of products Determine calibration procedures and schedule for test equipment
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5014 Implement and review the production of chocolate products	FDFFST4033A Implement and review the production of chocolate products	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent Unit code updated to reflect AQF level	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5014 Implement and review the production of chocolate products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively implemented and reviewed the production of at least two chocolate products, including:

selecting, planning and implementing the production processes to manufacture chocolate products

monitoring the output of each of the processes used in the preparation and manufacture of chocolate products

recognising the organoleptic properties of different types of chocolate products

determining testing protocols for quality assessment

operating equipment and accessories used for the preparation and manufacture of chocolate products

completing data collection and documentation required for quality control

assessing production procedures against food safety and quality requirements

identifying defects during production and of final products, and rectifying issues.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the statutory compositional requirements for the different types of chocolate products

types of chocolate and compound chocolate and the ingredients used to manufacture each

critical factors in the preparation and manufacture of chocolate products

forming processes used in the manufacture of chocolate products, including enrobing, moulding (shell, one-shot, pocket), hollow goods moulding ('spinning'), drop depositing and cluster depositing

the role of tempering, especially with regard to chocolate, and its relationship to key product attributes including shine, bloom formation, snap, hardness and shrinkage

the rheological properties (plastic viscosity and yield value) of liquid chocolate and their relationship to the forming process use

the role of the major ingredients found in chocolate products

the production system for the preparation and manufacture of chocolate products, including production instruction, quality assurance requirements and or/specifications, production specification and or/standards, production equipment, production procedures, cleaning procedures and materials and raw materials

cooling processes used for chocolate and compound chocolate

identification of defects during production and of final product stages of production, critical control points and critical limits

resource requirements and environmental impacts of the preparation and manufacture of chocolate products

product defects and their causes, which may arise in the preparation and manufacture of chocolate products

quality and continuous improvement processes

sensory analysis techniques

health and safety in the workplace hazards and controls relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real chocolate manufacturing workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5015 Implement and review the processing of chocolate

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to implement and review the manufacture of chocolate.

This unit applies to individuals who use knowledge of food science and processes to determine the required food safety, quality and performance of food production equipment.

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.

Pre-requisite Unit

Nil

Unit Sector

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for the manufacturing of chocolate	1.1 Identify the statutory compositional requirements for chocolate 1.2 Select the required formulation for the chocolate 1.3 Select the appropriate production system and a sequence of activity to prepare the system for operation 1.4 Prepare equipment and access safe operating procedure for its operation
2. Carry out preparation and manufacture of quality chocolate products	2.1 Implement the production schedule to ensure all resources and requirements are available and meet company requirements 2.2 Set the production system to operating specifications for mixing, refining, conching and storage of chocolate 2.3 Interpret and document data requirements for food safety, quality and production standards 2.4 Identify data collection points consistent with equipment capabilities and data requirements 2.5 Implement and monitor procedures to deal with non-conformance in relation to process and the final product 2.6 Implement and monitor process control system
3. Diagnose, rectify and report problems arising from the preparation and manufacture of chocolate	3.1 Identify defects in chocolate and the cause 3.2 Conduct a sensory analysis and analyse results 3.3 Implement adjustments to inputs, process and equipment to maintain quality of product 3.4 Report problems to designated person
4. Review production processes	4.1 Review the critical control points and critical limits for product safety 4.2 Review the operating procedures and the process control system for food safety and quality 4.3 Review the safe work systems for processing 4.4 Review environmental impacts and energy efficiencies for processing

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product specifications, quality and workplace procedures
Numeracy	Maintain and analyse data resulting from testing of products Determine calibration procedures and schedule for test equipment
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others
Interact with others	Clarify the purpose and possible actions to be taken as a result of work-related communications

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5015 Implement and review the processing of chocolate	FDFFST4034A Implement and review the processing of chocolate	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent Unit code updated to reflect AQF level	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5015 Implement and review the processing of chocolate

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively implemented and reviewed the processing of at least two different types of chocolate, including:

selecting and planning the production process for each

implementing production processes for each product, including mixing, refining, conching and storage

monitoring the output of each of the processes used in the preparation and manufacture of chocolate

recognising the organoleptic properties of different types of chocolate

operating equipment and accessories for the preparation and manufacture of chocolate

determining testing protocols for quality assessment

completing data collection and documentation required for quality control

assessing production procedures against food safety and quality requirements

identifying and addressing defects during production and of final products.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

critical factors in the preparation and manufacture of chocolate

types of chocolate and compound chocolate and the ingredients used to manufacture each type

crystallisation behaviour of fats, especially cocoa butter

rheological properties of chocolate and compound chocolate as a liquid and the role of emulsifiers in these

the role of particle size and particle size distribution on chocolate properties

the production system for the preparation and manufacture of chocolate, including production instruction, quality assurance requirements and or/specifications, production specification and or/standards, production equipment, production procedures, cleaning procedures and materials and raw materials

resource requirements and environmental impacts of the preparation and manufacture of chocolate

identification of defects during production and of final products

the statutory compositional requirements for the different types of chocolate

stages of production, critical control points and critical limits

quality and continuous improvement processes

sensory analysis techniques

health and safety in the workplace hazards and controls relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real food production workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5016 Implement and review the processing of high and low boil confectionery

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to implement and review the manufacturing of high and low boil confectionery.

This unit applies to individuals who have roles in product design, quality assurance and production management. The unit typically applies to staff who have responsibility for maintaining product safety, quality and efficiency in food production in the confectionery sector.

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.

Pre-requisite Unit

Nil

Unit Sector

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Carry out the preparation and manufacture of high and low boil confectionery to meet quality standards	1.1 Prepare equipment and accessories for the preparation and manufacture of high and low boil confectionery 1.2 Assemble and prepare ingredients and check product formulations 1.3 Select the appropriate production system and a sequence of activity to prepare the system for operation
2. Monitor the preparation and manufacture of high and low boil confectionery products to ensure quality standards are met	2.1 Implement standard operating procedures 2.2 Implement the production schedule, ensuring all resources and requirements are available and meet company standards 2.3 Set the production system to operating specifications before and during production 2.4 Interpret and document data requirements for food safety, quality and production standards 2.5 Determine data collection points consistent with equipment capabilities and data requirements 2.6 Develop procedures to deal with non-conformance in relation to process and the final product 2.7 Implement and monitor process control system
3. Diagnose, rectify and report problems arising from the preparation and manufacture of high and low boil confectionery	3.1 Establish sensory evaluation and product testing protocols to identify defects and maintain organoleptic quality of product 3.2 Implement adjustments to inputs, process and equipment in response to analysed results 3.3 Report problems to designated person
4. Review production processes	4.1 Review the critical control points and critical limits for product safety 4.2 Implement a sampling plan 4.3 Conduct a sensory analysis and analyse results 4.4 Review the operating procedures and the process control system for food safety and quality 4.5 Review the safe work systems for processing 4.6 Review the environmental impacts and energy efficiencies for processing

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product specifications, quality and workplace procedures
Numeracy	Maintain and analyse data resulting from testing of products Determine calibration procedures and schedules for test equipment
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others Use industry terminology
Interact with others	Clarify the purpose and possible actions to be taken as a result of work-related communications

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5016 Implement and review the processing of high and low boil confectionery	FDFFST4035A Implement and review the processing of high and low boil confectionery	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent Unit code updated to reflect AQF level	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5016 Implement and review the processing of high and low boil confectionery

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively implemented and reviewed the processing of at least two high and low boil confectionery products, including:

selecting the formulation, method of manufacture, method of forming and packaging of high and low boil confectionery

implementing a production schedule to meet company requirements

recognising the organoleptic properties of different types of high and low boil confectionery

determining testing protocols for quality assessment

operating equipment and accessories used in the preparation and manufacture of high and low boil confectionery

completing data collection and documentation required for quality control

assessing production procedures against food safety and quality requirements

identifying and addressing defects during production and of final products.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the statutory compositional requirements for the different types of high and low boil confectionery

different types of high and low boil confectionery and their formulation

purpose of each process used in the preparation and manufacture of high and low boil confectionery

outputs of each of the processes used in the preparation and manufacture of high and low boil confectionery

potential product defects and their causes, which may arise in the preparation and manufacture of high and low boil confectionery

critical factors in the preparation and manufacture of high and low boil confectionery

solubility and crystallisation properties of ingredients used and their relationship to texture

relationship of the boiling point of a confectionery syrup to its soluble solids content

the relationship of pressure and vacuum to the boiling point of a confectionery syrup of a specific soluble solids content and the uses made in production of this relationship

the concept of equilibrium relative humidity (ERH) or water activity (aw) of a confectionery product

resource requirements and environmental impacts of the preparation and manufacture of high and low boil confectionery

stages of production, critical control points and critical limits

packaging procedures

quality and continuous improvement processes

sensory analysis techniques and analysis

health and safety in the workplace hazards and controls relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real confectionery production workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5017 Implement and review the processing of confectionery products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to implement and review the preparation and manufacture of confectionery products.

This unit applies to individuals who have roles in product design, quality assurance and production management. The individual is required to use knowledge of food science and processes to determine the required food safety, quality and performance of food production equipment.

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.

Pre-requisite Unit

Nil

Unit Sector

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for the manufacture of confectionery products	1.1 Identify the statutory compositional requirements for the different types of confectionery products 1.2 Select the required formulation of confectionery products 1.3 Select the appropriate production system and a sequence of activity to prepare the system for operation 1.4 Prepare equipment and access safe operating procedures for its operation
2. Monitor the manufacture of confectionery products to ensure quality standards are met	2.1 Implement the production schedule, ensuring all resources and requirements are available and meet company requirements 2.2 Set the production system to operating specifications before and during production 2.3 Implement and monitor concentration and drying procedures 2.4 Interpret and document data requirements and collection points appropriate for food safety, quality and production standards 2.5 Implement and monitor procedures to deal with non-conformance in relation to process and the final product 2.6 Implement and monitor process controls
3. Diagnose, rectify and report problems arising from the preparation and manufacture of confectionery products	3.1 Implement a sampling plan to produce samples for analysis 3.2 Conduct sensory evaluation and product testing protocols to identify defects and maintain organoleptic quality of product 3.3 Implement adjustments to inputs, process and equipment in response to analysed results 3.4 Report problems to designated person
4. Review production processes	4.1 Review the critical control points (CCPs) and critical limits for product safety relating to the relevant hazard analysis critical control point (HACCP)-based food safety plan 4.2 Review the operating procedures and the process control system for food safety and quality 4.3 Review the safe work systems for processing 4.4 Review the environmental impacts and energy efficiencies for processing 4.5 Review controls of non-conforming products, including rework or safe disposal where required

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product specifications, quality and workplace procedures
Oral communication	Use industry terminology
Numeracy	Maintain and analyse data resulting from testing of products Determine calibration procedures and schedule for test equipment
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5017 Implement and review the processing of confectionery products	FDFFST4036A Implement and review the processing of confectionery products	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent Unit code updated to reflect AQF level	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5017 Implement and review the processing of confectionery products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively implemented and reviewed standards and procedures for the processing of at least two different confectionery products, including:

selecting, planning and implementing the production processes related to confectionery products

monitoring the output of each of the processes used

checking product against market specifications for confectionery

recognising the organoleptic properties of different types of confectionery

determining testing protocols for quality assessment

operating equipment and accessories used in the preparation and manufacture of confectionery products

completing data collection and documentation required for quality control records

assessing production procedures against food safety and quality requirements

identifying and addressing defects during production and of final products.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the statutory compositional requirements for the different types of confectionery products

the range of confectionery products, including chocolate and compound chocolate confectionery, liquorice (both straps and allsorts), sugar confectionery types, 'sugar free' confectionery types, gum-based types and panned product types

the production system for the preparation and manufacture of confectionery products, including production instruction, quality assurance requirements and or/specifications, production specification and or/standards, production equipment, production procedures, cleaning procedures and materials and raw materials

different formulations for confectionery products

the functionality of the major ingredients found in confectionery products

critical factors in the preparation and manufacture of confectionery products

identification and isolation of defects during production and of final products

stages of production, critical control points (CCPs) and critical limits according to relevant hazard analysis critical control point (HACCP)-based food safety plan

packaging procedures

quality and continuous improvement processes

sensory analysis techniques

health and safety hazards in the workplace and controls relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real confectionery production workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5018 Implement and review the processing of chilled or frozen poultry products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to implement, monitor and review the quality, safety and operational procedures used to manufacture chilled or frozen poultry product.

This unit applies to individuals who use knowledge of food science and processes to determine the required food safety, quality and performance of food production equipment.

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.

Pre-requisite Unit

Nil

Unit Sector

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Check the chilled or frozen poultry product preparation and processing areas and equipment	1.1 Identify procedures for pre-operational equipment checks in accordance with workplace policies and procedures and manufacturer’s instructions 1.2 Monitor and check regulatory requirements, safe work practices and safety equipment 1.3 Conduct or supervise pre-operational checks and procedures and report risks, contamination or variations
2. Monitor the production of chilled or frozen poultry products	2.1 Identify and implement product quality and safety procedures for the facility and for each stage of the production process from slaughter to product packaging 2.2 Monitor handling requirements for ingredients to prevent contamination 2.3 Monitor operation of processing equipment to ensure consistency with manufacturer’s specifications and regulatory and workplace requirements 2.4 Monitor hygiene and sanitation of relevant processing area for conformance, and the cleaning regime for maintaining a hygienic and safe work area 2.5 Confirm the details of cuts to meet customer requirements 2.6 Monitor the production system and equipment for the preparation and manufacture of the products
3. Implement packaging and chilling of poultry product	3.1 Confirm the details of packaging to meet customer and regulatory requirements 3.2 Monitor chilling requirements to meet food safety standards from processing to retailing 3.3 Apply and monitor chilling processes for food preservation 3.4 Implement and monitor sampling and testing procedures for physical, biochemical and microbiological changes to frozen or chilled product
4. Diagnose, rectify and report problems arising from the preparation and manufacture of chilled poultry products	4.1 Implement sampling and testing to identify defects in the preparation and manufacture of the product 4.2 Identify and implement adjustments to processes and equipment in response to analysed results 4.3 Report problems to designated staff
5. Review production processes	5.1 Review the critical control points (CCPs) and critical limits for product safety 5.2 Review operating procedures for food safety and quality 5.3 Review safe work systems for product processing 5.4 Review environmental impacts and energy efficiencies for processing of the products

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product specifications, quality and workplace procedures
Numeracy	Maintain and analyse data resulting from testing of products Determine calibration procedures and schedule for test equipment
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others
Interact with others	Clarify the purpose and possible actions to be taken as a result of work-related communications

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5018 Implement and review the processing of chilled or frozen poultry products	FDFFST4040A Identify & implement product safety and quality for chilled or frozen poultry product manufacturing	Updated to meet Standards for Training Packages. Minor changes to Performance Criteria to clarify intent. Unit code updated to reflect AQF level. Updated unit title.	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5018 Implement and review the processing of chilled or frozen poultry products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has implemented and reviewed processing of two chilled or frozen poultry items, including:

conducting risk assessments of physical hazards for chilled or frozen poultry products

reviewing critical control points (CCPs) and critical limits in the manufacture of each product

implementing a hazard analysis critical control point (HACCP) plan for the production of chilled or frozen poultry products

monitoring production of chilled or frozen poultry products to ensure compliance with workplace and regulatory requirements

monitoring processing equipment to ensure safe operation

conducting sampling and testing processes

proposing solutions to a range of production problems

completing data collection and documentation required for quality control

assessing production procedures against food safety and quality requirements

identifying and addressing defects and non-compliances during production and of final products.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

types of microorganisms that cause food poisoning and spoilage

chemical, physical and microbiological food safety hazards

the steps in the slaughter of poultry

the range of chilled or frozen poultry cuts and products relevant to work role

processes involved in manufacturing chilled or frozen poultry products

risks and hazards to the safe and hygienic processing of poultry at each stage of the production process

sampling and testing procedures to monitor physical, biochemical and microbiological changes to frozen or chilled product

microbiological criteria in raw poultry products production and microbiological limits, particularly the following significant microbial pathogens: enterohaemorrhagic Escherichia coli, Salmonella, enterotoxin of Staphylococcus aureus and Listeria monocytogenes, Campylobacter sp

the significance of Salmonella sofia compared to Salmonella typhimurium as food safety hazards

the techniques involved in chilling and freezing poultry meat

HACCP principles and ensuring product is fit for human consumption and meets regulatory and quality requirements

the impact of critical limits in a CCP program for chilled or frozen poultry products

procedures for raw materials storage, handling and preparation

safe food handling procedures

chilling and freezing procedures

storage requirements for processed product

the impact of the raw material on product quality and food safety

packaging technologies and procedures

sensory analysis techniques

environmental impacts of the food processing operation

health and safety hazards in the workplace and controls, and regulatory requirements relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

methods and related software systems for collecting data, analysing data and compiling into a report

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5019 Implement and review the processing of cooked poultry products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to implement, monitor and review the quality, safety and operational procedures used to manufacture cooked poultry products.

This unit applies to individuals who use knowledge of food science and processes to determine the required food safety, quality and performance of food production equipment.

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.

Pre-requisite Unit

Nil

Unit Sector

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Check the cooked poultry product preparation and processing areas and equipment	1.1 Identify procedures for pre-operational equipment checks in accordance with workplace policies and procedures and manufacturer’s instructions 1.2 Monitor and check regulatory requirements, safe work practices and safety equipment 1.3 Conduct or supervise pre-operational checks and procedures and report risks, contamination or variations in product quality 1.4 Record physical hazards that may affect products 1.5 Implement methods to reduce risks
2. Monitor the preparation of ingredients, and processing equipment and areas	2.1 Source ingredients by type, quality and safety criteria according to product specifications 2.2 Source types of chicken meat, by-product, stock, additive, binder and spices according to the formulation specifications and regulatory requirements 2.3 Monitor handling of ingredients to prevent contamination and ensure conformance to quality and safety standards 2.4 Monitor hygiene and sanitation of relevant processing area for compliance, and the cleaning regime for maintaining a hygienic and safe work area 2.5 Monitor the production system and operation of equipment for the preparation and manufacture of cooked poultry products
3. Monitor the production of cooked poultry and further processed products	3.1 Monitor time, temperature and humidity requirements for cooking and packaging 3.2 Monitor consistency, appearance, texture and other requirements for the product 3.3 Monitor production to meet product, processing, storage and regulatory requirements 3.4 Implement and monitor product sampling, testing and sensory analysis regime for compliance 3.5 Implement procedures for rejection, reprocessing and recall of products that do not meet specifications or hygiene and sanitation requirements, and review against regulatory requirements and industry guidelines 3.6 Monitor hygiene and sanitation of relevant processing area for compliance
4. Overview the implementation of the HACCP plan for the production of cooked poultry products	4.1 Implement critical control points (CCPs) and critical limits for prevention and control of bacterial contamination 4.2 Implement monitoring processes for critical limits for CCPs 4.3 Carry out validation requirements for critical limits of hazard analysis and critical control point (HACCP) programs 4.4 Implement documented procedures for corrective actions when critical limits at a CCP are compromised, to ensure that affected product is suitably handled 4.5 Maintain documents and records required for the system
5. Review production processes	5.1 Conduct product sampling and testing and sensory analysis, and analyse results 5.2 Review and revise product formulations and operating procedures to improve practice and quality of product 5.3 Review and revise safe work systems 5.4 Review and revise environmental impacts and energy efficiencies

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product specifications, quality and workplace procedures
Numeracy	Maintain and analyse data resulting from testing of products Determine calibration procedures and schedule for test equipment
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others
Interact with others	Clarify the purpose and possible actions to be taken as a result of work-related communications

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5019 Implement and review the processing of cooked poultry products	FDFFST4041A Identify and implement product safety and quality for cooked poultry product manufacturing	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent Unit code updated to reflect AQF level Updated unit title	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5019 Implement and review the processing of cooked poultry products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has implemented and reviewed the processing of at least two different cooked products, including:

applying and monitoring procedures to ensure each product is fit for human consumption and meets regulatory, food safety and quality requirements

overseeing the implementation of the critical control point (CCP) plan for the production of cooked poultry products

carrying out product sampling and testing according to the hazard analysis critical control point (HACCP) plan and operational procedures

taking action to improve own work practice as a result of self-evaluation, feedback from others, or changed work practices, regulations or technology

using technology to access information, prepare reports, and to access and prepare relevant data

assessing production procedures against food safety and quality requirements

identifying and addressing defects during production and of final products.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

steps in the cooking of poultry

the range of types of chilled cooked poultry products and their processing stages

types of microorganisms and bacteria causing food poisoning

food poisoning and food spoilage (shelf-life) effects of bacterial contamination

sources of bacterial contamination for both ready-to-heat and ready-to-eat chicken products

microbial hazards for ‘par cooked’ further processed poultry products

growth characteristics and requirements of relevant bacteria species

microbiological criteria in cooked poultry products production and microbiological limits, particularly the following significant microbial pathogens: enterohaemorrhagic Escherichia coli, Salmonella, enterotoxin of Staphylococcus aureus and Listeria monocytogenes

chemical hazards that may affect cooked poultry products

effects or impact of physical hazards on cooked poultry products

procedures for raw materials storage, handling and preparation

safe food handling procedures

the impact of the raw material on product quality and food safety

physical food safety hazards

sanitation and hygiene procedures

HACCP principles and critical limits in a HACCP program for cooked poultry products

identification of CCPs and critical limits

water and energy use and recycling in processing

packaging technologies and procedures

sensory analysis techniques

food sampling and testing techniques

storage requirements for processed product

regulatory requirements associated with the production of cooked poultry products

environmental impacts of the food processing operation

health and safety hazards in the workplace, and controls relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

methods and related software systems for collecting data, analysing data and compiling into a report

specifications:

laboratory facilities or reports to assess food microbiology and chemistry.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5020 Implement and review the processing of egg based products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to implement, monitor and review safety and quality procedures for processing egg based products.

This unit applies to individuals who use knowledge of food science and processes to determine the required food safety, quality and performance of food production equipment.

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.

Pre-requisite Unit

Nil

Unit Sector

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Monitor the preparation of ingredients, and the processing equipment and areas	1.1 Identify ingredients by type, quality and safety according to product specifications 1.2 Source and prepare ingredients according to the formulation specifications and regulatory requirements 1.3 Monitor handling of ingredients to prevent food safety hazards and ensure product quality and safety 1.4 Identify relevant processing equipment and check operating procedures for consistency with manufacturer’s specifications and regulatory and workplace requirements 1.5 Conduct or supervise pre-operational checks and procedures and report risks, contamination or variations 1.6 Identify a cleaning regime and monitor processing area for maintaining a hygienic and safe work area
2. Monitor the production of egg based food products to meet quality standards	2.1 Identify critical factors in the preparation and production of egg based food products 2.2 Establish resource requirements for the preparation and production of the products 2.3 Implement a production schedule to ensure all resources and requirements are available and meet workplace requirements 2.4 Set and verify the production system to meet the required operating specifications before and during production 2.5 Monitor the production system, including cooking or steaming, to meet regulatory and production requirements 2.6 Carry out pasteurisation of egg product to comply with Food Standards Code 2.7 Implement chilling or freezing technologies to set and store product
3. Diagnose, rectify and report problems arising from the preparation and production of egg based food products	3.1 Confirm procedures and systems to identify potential problems and defects in the preparation and production of the products 3.2 Apply adjustments to the processes and equipment in response to identified defects 3.3 Report problems to designated person
4. Review production processes	4.1 Review the critical control points (CCPs) and critical limits for product safety 4.2 Conduct and analyse sensory analysis of the products 4.3 Undertake food tests to determine if food quality and safety critical limits are complied with 4.4 Review operating procedures for the safety and quality of products 4.5 Review safe work systems 4.6 Review environmental impacts and energy efficiencies 4.7 Report problems to designated staff

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product specifications, quality and workplace procedures
Numeracy	Maintain and analyse data resulting from testing of products Determine calibration procedures and schedule for test equipment
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others
Interact with others	Clarify the purpose and possible actions to be taken as a result of work-related communications

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5020 Implement and review the processing of egg based products	FDFFST4042A Identify and implement product safety and quality for egg based product manufacturing	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent Unit code updated to reflect AQF level Updated unit title	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5020 Implement and review the processing of egg based products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has implemented and reviewed the processing of at least two different egg based products, including:

testing an avian egg for quality and shelf life

selecting and handling ingredients according to food safety requirements

recognising common spoilage organisms associated with avian eggs

reviewing critical control points (CCPs) and critical limits for each product

carrying out tests for product safety and quality

diagnosing, rectifying and reporting problems arising from the preparation and production of egg based food products

monitoring processing equipment to ensure safe operation

completing data collection and documentation required for quality control

assessing production procedures against food safety and quality requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

processes used in the preparation and production of egg based food products

relationship between the processes used in the processing of egg based food products

operation of equipment and accessories used in the preparation and manufacturing processes of egg based food products

recognition of spoilage organisms in eggs

principles of handling and storing eggs

anatomy and physiology of an avian egg

pasteurisation processes

production systems for the preparation and production of egg based food products

manufacturing processes in regard to frozen and dried egg products

formulation of egg based food products

role of major ingredients found in egg based food products

stages of production, CCPs and critical limits

quality and continuous improvement processes

sensory analysis techniques

food sampling and testing techniques

regulatory requirements associated with the manufacturing of egg based products

environmental impacts of the food processing operation

health and safety hazards in the workplace and controls relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real food production workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

methods and related software systems for collecting data, analysing data and compiling into a report

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5021 Implement and review the processing of fruit, vegetables, nuts, herbs and spices

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to implement and review the quality and safe processing of fruit, vegetables, nuts, herbs and spices.

This unit applies to individuals who use knowledge of food science and processes to determine the required food safety, quality and performance of food production equipment. They are responsible for maintaining product safety, quality and efficiency in food production.

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.

Pre-requisite Unit

Nil

Unit Sector

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Review preparation of fruit, vegetables, nuts, herbs and spices for processing	1.1 Identify processes for preparing fruit, vegetables, nuts, herbs and spices 1.2 Identify the steps involved in the processing of a range of fruit, vegetables, nuts, herbs and spices 1.3 Document preparation processes
2. Monitor processing of fruit, vegetables, nuts, herbs and spices product samples for testing	2.1 Identify the processing techniques to produce required range of product samples 2.2 Evaluate permissible additives and preservatives in the production process for suitability 2.3 Process product and monitor stages for compliance 2.4 Confirm that products are produced in a safe working environment using appropriate hygiene and sanitation techniques
3. Investigate the packaging alternatives for fruit, vegetables, nuts, herbs and spices products	3.1 Identify packaging requirements for products and evaluate for suitability and compliance with regulatory requirements 3.2 Monitor the packaging and storage processes of the products 3.3 Make adjustments to packaging and storage procedures and design where required
4. Assess the quality and shelf life of fruit, vegetables, nuts, herbs and spices products	4.1 Use testing techniques to assess the safety and organoleptic qualities of the products 4.2 Identify and assess common hazards at critical control points (CCPs) for the production of products 4.3 Comply with critical limits for all steps of processing including shelf life and storage
5. Review production processes	5.1 Review the CCPs and critical limits for product safety 5.2 Review operating procedures for food safety and quality 5.3 Review the production plan

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product quality and workplace procedures
Numeracy	Maintain and analyse data resulting from product testing Determine calibration procedures and schedule for test equipment
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others
Get the work done	Monitor outcomes of decisions and identify key product quality system concepts and principles that may be adaptable to future situations Use digital tools to monitor processes and access and organise complex data

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5021 Implement and review the processing of fruit, vegetables, nuts, herbs and spices	FDFFST4050A Identify and implement product safety and quality for processing of fruit, vegetables & other produce	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent Unit code updated to reflect AQF level Updated unit title	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5021 Implement and review the processing of fruit, vegetables, nuts, herbs and spices

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has implemented and reviewed the quality and safe processing of at least two different fruit, vegetable, nut, herb or spice products, including:

overseeing commercial processing techniques for each product

reviewing the processing of each product to assess the food safety and quality.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the physiology of fruits, vegetables, nuts, herbs and spices

the range of available fruits, vegetables, nuts, herbs and spices used in the food industry

the physiological changes that can occur to fruit, vegetables, nuts, herbs and spices during harvest, processing, transport and storage

additives and preservatives used in the production process

the various methods of storage that assist to prolong the shelf-life of fruits, vegetables, herbs and spices

methods of cleaning and storage of fruit, vegetable, nut, herb and spice products for sale as fresh produce or for further processing

manufacturing processes for pickled, canned, dried, and concentrated fruit, frozen and canned vegetables, herb and spice products

processes and inputs for jam and sauce production

testing procedures for raw materials through to manufactured product

stages of production, critical control points (CCPs) and critical limits

packaging procedures for fruit, nuts, vegetables, herbs and spices

quality and continuous improvement processes for food processing

regulatory requirements associated with processing fruit, vegetables, nuts, herbs and spices

health and safety hazards in the workplace and controls relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real food processing workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5022 Implement and review the processing of fish and seafood products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to implement, monitor and review product safety and quality procedures for processing fish and seafood products.

This unit applies to individuals who use knowledge of food science and processes to determine the required food safety, quality and performance of food production equipment.

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.

Pre-requisite Unit

Nil

Unit Sector

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify harvesting and storage practices for fish and seafood	1.1 Identify fish or seafood to be harvested 1.2 Identify techniques to harvest fish and seafood 1.3 Select appropriate storage procedures to prevent spoilage 1.4 Identify spoilage organisms associated with fish and seafood
2. Select the processing techniques and technology used to produce various fish and seafood products	2.1 Identify the manufacturing process to produce a pickled, cured, frozen or canned fish and seafood product 2.2 Perform sensory evaluation of fish and seafood 2.3 Assess product suitability for use in the manufacturing process
3. Monitor commercial techniques to manufacture fish and seafood product samples	3.1 Identify a manufacturing process to produce value-added products 3.2 Construct a process chart for a selected fish or seafood product 3.3 Set up the production system to the required operating specifications and verify production to specification 3.4 Test product samples to ensure quality outcome
4. Review production processes	4.1 Review the critical control points (CCPs) and critical limits for product safety 4.2 Review operating procedures for food safety and quality 4.3 Review the work health and safety plan for processing of food products 4.4 Review environmental impacts and associated costs for processing of food products

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product specifications, quality and workplace procedures
Numeracy	Maintain and analyse data resulting from testing of products Determine calibration procedures and schedule for test equipment
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others
Interact with others	Clarify the purpose and possible actions to be taken as a result of work-related communications

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5022 Implement and review the processing of fish and seafood products	FDFFST4051A Identify and implement product safety and quality processes for fish and seafood products	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent Unit code updated to reflect AQF level Updated unit title	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5022 Implement and review the processing of fish and seafood products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has implemented and reviewed the processing of two different fish and/or seafood products, including:

classifying fish and seafood classes according to their phylum/species

selecting appropriate storage procedures for fish and seafood products to prevent spoilage

performing sensory evaluation of fish and/or seafood

assessing the suitability of the fish and/or seafood for use in the manufacturing process

setting up the manufacturing processes used to produce value-added fish and/or seafood products

monitoring compliance of processing procedures with food safety and quality requirements

interpreting critical control points (CCPs) and critical limits

diagnosing, rectifying and/or reporting problems arising from the preparation and production of fish and/or seafood

carrying out tests for product safety and quality.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

commonly processed fish and seafood classes according to their phylum/species

species of fish and seafood that are generally used in food industry/retail

harvesting techniques

storage procedures for fresh and cooked fish and seafood

spoilage organisms associated with fish and seafood

sensory evaluation of fish and seafood

manufacturing processes used to produce pickled, cured, frozen and canned fish and seafood

manufacturing processes used to produce value-added fish and seafood product, including fish/seafood nuggets, sushi and sashimi

testing procedures for raw materials through to manufactured product

stages of production, CCPs and critical limits

quality and continuous improvement processes

regulatory requirements associated with processing fish and seafood

environmental impacts of the seafood processing operation

health and safety hazards in the workplace and controls relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

suitable fish and seafood and production facilities to produce product samples

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5023 Implement and review the production of milk fat products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to implement, monitor and review standards and procedures for the manufacture of milk fat products, to ensure quality and safety standards are met.

This unit applies to individuals who use knowledge of food science and processes and are responsible for maintaining product safety, quality and efficiency in the dairy processing sector.

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.

Pre-requisite Unit

Nil

Unit Sector

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Manufacture milk fat products	1.1 Interpret the specifications for the end product 1.2 Document data requirements and collection points for food safety, quality and production standards from procedures 1.3 Apply or develop procedures to deal with non-conformance in relation to process and the final product 1.4 Ensure a safe working environment for the manufacture of product samples 1.5 Communicate safety and quality requirements to team 1.6 Manufacture a range of sample milk fat products
2. Monitor the manufacture of milk fat products to meet quality standards	2.1 Select appropriate production system and determine the sequence of activity to prepare the system for operation 2.2 Establish resource requirements for the preparation and manufacture of milk fat products 2.3 Implement or develop a production schedule to ensure all resources and requirements are available and meet company requirements 2.4 Set production system to operating specifications before and during production 2.5 Implement and monitor process controls for the preparation and manufacture of the products
3. Diagnose, rectify and report problems arising from the preparation and manufacture of manufactured milk products	3.1 Conduct sensory analysis and product testing to identify defects 3.2 Apply systems to identify defects in the preparation and manufacture of the products 3.3 Implement adjustments to processes and equipment in response to analysed results 3.4 Report problems to designated person
4. Review production processes	4.1 Review the critical control points (CCPs) and critical limits for product safety 4.2 Review operating procedures to ensure safe work, food safety and quality 4.3 Review environmental impacts and associated costs of production 4.4 Update production processes where necessary

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product quality and workplace procedures
Numeracy	Maintain and analyse data resulting from product testing Determine calibration procedures and schedule for test equipment
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others
Get the work done	Take responsibility for high-impact decisions in product quality systems Monitor outcomes of decisions and identify key product quality system concepts and principles that may be adaptable to future situations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5023 Implement and review the production of milk fat products	FDFFST5023A Implement and review the production of milk fat products	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5023 Implement and review the production of milk fat products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively implemented and reviewed standards in the production of at least two milk fat products, including:

documenting the steps in production for each product

establishing critical control points (CCPs) and critical limits for each step in production

determining a production schedule for each product

conducting sensory evaluation and product testing

overviewing the implementation of the CCP plan

conducting product sampling and testing according to the CCP plan and operational procedures

identifying and addressing non-compliances

providing relevant information to work colleagues to facilitate understanding of, and compliance with, the Australian Standards and associated regulations.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the impact of processing on milk

compositional requirements for a range of milk fat products

manufacturing processes, including materials and equipment, involved in producing cream, butter, condensed milk, milk powder and milk with amendments or additives

purpose of each process, and relationship between the processes, used in the preparation and manufacture of milk fat products

principles of operation of equipment and accessories used in the preparation and manufacture of milk fat products

output of each of the processes used in the preparation and manufacture of milk fat products

critical factors in the preparation and manufacture of milk fat products

potential product defects and their causes, which may arise in the preparation and manufacture of milk fat products

the hazards associated with raw milk

the various spoilage organisms associated with milk

food safety standards that apply to milk and milk products

chemical and physical hazards that may affect milk.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5024 Implement and review the production of fermented dairy products and dairy desserts

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

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.

Pre-requisite Unit

Nil

Unit Sector

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
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

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product quality and workplace procedures
Oral communication	Use industry standard terminology
Numeracy	Maintain and analyse data resulting from testing of products Determine calibration procedures and schedule for test equipment
Get the work done	Address problems as they arise Use technology to access and analyse information, prepare reports, and to access and prepare relevant data

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5024 Implement and review the production of fermented dairy products and dairy desserts	FDFFST5024A Implement and review the production of fermented dairy products and dairy desserts	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5024 Implement and review the production of fermented dairy products and dairy desserts

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively implemented and reviewed the manufacture of at least two fermented dairy products or dairy desserts, including:

selecting the formulation for each product

implementing the production schedule and ensuring all resources and requirements are available and meet workplace requirements

setting the production system to operating specifications before and during production

identifying potential product defects and their causes

implementing adjustments to process, or equipment, in response to system review

carrying out product sampling and testing according to the critical control point (CCP)-based plan and operational procedures

providing relevant information to work colleagues to facilitate understanding of, and compliance with, food safety standards and associated regulations.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

types of fermented dairy products and dairy desserts

statutory compositional requirements for the different types of fermented dairy and dairy desserts

the role of major ingredients in fermented dairy milk products and dairy desserts

processes used in the preparation and manufacture of fermented dairy products and dairy desserts

sequence of processes used in the preparation and manufacture of fermented dairy products and dairy desserts

the output of each of the processes used in the preparation and manufacture of fermented dairy products and dairy desserts

the production systems used for the preparation and manufacture of each fermented dairy and dairy dessert product, and the preferred sequence of activity to prepare the system for operation

the critical factors in the preparation and manufacture of fermented dairy products and dairy desserts

the resource requirements for the preparation and manufacture of fermented dairy products

principles of operation of equipment and accessories used in the preparation and manufacture of fermented dairy products and dairy desserts

potential product defects and their causes, which may arise in the preparation and manufacture of fermented dairy products and dairy desserts

the fermentation process as applied to dairy products

formulation of fermented dairy products

testing procedures for raw materials through to manufactured product

sensory analysis techniques for fermented dairy products and dairy desserts

chemical and physical hazards that may affect milk-based products

sanitation and hygiene procedures

CCP principles and critical limits in a CCP program

regulatory requirements associated with fermented dairy products and dairy desserts.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

specifications:

tests used to report relevant product/process information and recorded results

relationships:

team members.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5025 Implement and review the production of concentrated and dried dairy products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to monitor and review production standards and procedures for manufacture of concentrated and dried dairy products. The individual is required to use knowledge of food science and processes to determine the required food safety, quality and performance required from food production equipment.

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.

Pre-requisite Unit

Nil

Unit Sector

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for the manufacture of concentrated and dried milk and related products	1.1 Identify the statutory compositional requirements for the different types of concentrated and dried milk and related products 1.2 Select the required formulation of concentrated and dried milk and related products 1.3 Select the appropriate production system and the sequence of activity to prepare the system for operation 1.4 Prepare equipment and access safe operating procedures for its operation 1.5 Communicate production, quality and safety requirements to team
2. Monitor the manufacture of concentrated and dried milk and related products to ensure quality standards are met	2.1 Implement a production schedule, ensuring all resources and requirements are available and meet company requirements 2.2 Set the production system to operating specifications before and during production 2.3 Interpret data requirements for food safety, quality and production standards 2.4 Establish data collection points consistent with equipment capabilities and data requirements 2.5 Apply or develop procedures to deal with non-conformance in relation to process and the final product 2.6 Implement and monitor concentration and drying procedures 2.7 Implement and monitor process controls for the preparation and manufacture of the products
3. Diagnose, rectify and report problems arising from the preparation and manufacture of concentrated and dried milk and related products	3.1 Establish sensory evaluation and product testing protocols to identify defects 3.2 Implement a system to identify defects in the preparation and manufacture of the products 3.3 Implement a sampling plan for concentrated and dried dairy products 3.4 Conduct sensory analysis and analyse results 3.5 Identify and apply adjustments to processes and equipment in response to analysed results 3.6 Report problems to designated person
4. Review production processes	4.1 Review the critical control points (CCPs) and critical limits for product safety 4.2 Review operating procedures for food safety and quality 4.3 Review safe work systems for processing of products 4.4 Review the environmental impacts and energy efficiencies for processing the products

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product quality and workplace procedures
Numeracy	Maintain and analyse data resulting from testing of products Determine calibration procedures and schedule for test equipment
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others Use technology to access information, prepare reports, and to access and prepare relevant data
Interact with others	Clarify the purpose and possible actions to be taken as a result of work-related communications Use industry standard terminology

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5025 Implement and review the production of concentrated and dried dairy products	FDFFST5025A Implement and review the production of concentrated and dried dairy products	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5025 Implement and review the production of concentrated and dried dairy products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has implemented and reviewed the manufacture of at least one concentrated and dried dairy product, including:

selecting the formulation for the product

implementing the production process, ensuring all resources and requirements are available and meet workplace requirements

setting up the processing system to operating specifications before and during production

identifying potential product defects and non-conformances and their causes, which may arise in the preparation and manufacture of the concentrated and dried dairy product

diagnosing and addressing faults and non-compliances

making adjustments to process/equipment in response to non-conformances

carrying out product sampling and testing according to the critical control point (CCP)-based plan and operational procedures

providing relevant information to work colleagues to facilitate understanding of, and compliance with, the Australian Standards and associated regulations.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

different types and formulation of concentrated and/or dried milk and related products

production systems used for the preparation and manufacture of concentrated and/or dried milk and related products

the output of each of the processes used in the preparation and manufacture of concentrated and/or dried milk and related products

the major ingredients found in concentrated and/or dried milk and related products

preparation and manufacture of concentrated and/or dried milk and related products, including mix standardisation/calculation, mixing/blending, homogenisation, heat treatment, packaging, and storage and distribution

the production system for the preparation and manufacture of concentrated and/or dried milk and related products, including production instruction, quality assurance requirements and specifications, production specification and standards, production equipment, production procedures, cleaning procedures and materials and raw materials

critical factors in the preparation and manufacture of concentrated and/or dried milk and related products

potential product defects and their causes, which may arise in the preparation and manufacture of concentrated and/or dried milk and related dairy products

specific domestic and export market specifications for concentrated and/or dried milk and related products

sensory analysis techniques

chemical and physical hazards that may affect milk-based products

sampling and testing techniques and how to interpret results

procedures for milk product storage, handling and preparation

sanitation and hygiene procedures

identification of CCPs and critical limits

regulatory requirements associated with concentrated and dried dairy products.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real dairy processing workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

specifications:

tests used to report relevant product/process information and recorded results

relationships:

team members.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5026 Implement and review the production of ice creams and frozen dairy products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to monitor and review production standards and procedures for ice creams and frozen dairy products. The individual is required to use knowledge of food science and processes to determine the required food safety, quality and performance of food production equipment.

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.

Pre-requisite Unit

Nil

Unit Sector

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for the manufacture of ice creams and frozen dairy products	1.1 Identify the statutory compositional requirements for ice creams and frozen dairy products 1.2 Select the required formulation of ice creams and frozen dairy products 1.3 Select the appropriate production system and the sequence of activity to prepare the system for operation 1.4 Prepare equipment and access safe operating procedures for its operation
2. Monitor the preparation and manufacture of ice creams and frozen dairy products to ensure quality standards are met	2.1 Establish resource requirements for the preparation and production of ice creams and frozen dairy products that include confectionery, flavourings and fruits 2.2 Implement a production schedule to ensure all resources and requirements are available and meet company requirements 2.3 Set the production system to operating specifications before and during production 2.4 Test chilling and refrigeration procedures 2.5 Determine data requirements for food safety, quality and production standards 2.6 Establish data collection points consistent with equipment capabilities and data requirements 2.7 Implement procedures to deal with non-conformance in relation to process and the final product 2.8 Implement and monitor process controls for the preparation and manufacture of the products
3. Diagnose, rectify and report problems arising from the preparation and manufacture of ice creams and frozen dairy products	3.1 Implement a sampling plan for ice creams and frozen dairy products 3.2 Conduct sensory analysis to check quality of product 3.3 Identify product defects and their causes in the preparation and manufacture of ice creams and frozen dairy products 3.4 Identify and implement adjustments to process and equipment in response to analysed results 3.5 Report problems to designated person
4. Review production processes	4.1 Review the critical control points (CCPs) and critical limits for product safety 4.2 Review operating procedures for food safety and quality 4.3 Review safe work systems for processing of products 4.4 Review the environmental impacts and energy efficiencies for processing

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product quality and workplace procedures
Oral communication	Use industry terminology
Numeracy	Maintain and analyse data resulting from testing of products Determine calibration procedures and schedule for test equipment
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others
Get the work done	Problem-solve issues as they arise Use technology to access information, prepare reports, and to access and prepare relevant data

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5026 Implement and review the production of ice creams and frozen dairy products	FDFFST5026A Implement and review the production of ice creams and frozen dairy products	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5026 Implement and review the production of ice creams and frozen dairy products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has implemented and reviewed the production of at least one ice cream or frozen dairy product, including:

incorporating confectionery, flavourings or fruits

identifying and diagnosing defects in the preparation and manufacture of ice creams or frozen dairy desserts

implementing adjustments to process/equipment in response to review

carrying out product sampling and testing according to the critical control point (CCP)-based plan and operational procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

types of ice creams and frozen dairy products

the role of the major ingredients found in ice creams and frozen dairy products

the production system for the preparation and manufacture of ice creams and frozen dairy products, including production instruction, quality assurance requirements and specifications, production specification and standards, production equipment, production procedures, cleaning procedures and materials and raw materials

the output of each of the processes used in the preparation and manufacture of ice creams and frozen dairy products

the principles of operation of equipment and accessories used in the preparation and manufacture of ice creams and frozen dairy products

different types and formulation of ice creams and frozen dairy products

critical factors in the preparation and manufacture of ice creams and frozen dairy products

identification of defects during production and of final products

quality and continuous improvement processes

sensory analysis techniques

chemical, physical and microbiological hazards that may affect ice creams and frozen dairy products

storage, handling and preparation procedures for ice creams and frozen dairy products

CCP principles and critical limits in a CCP program

regulatory requirements associated with ice creams and frozen dairy products.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real dairy processing workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5027 Implement and review the production of milk and related products by the membrane system

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to implement the production of milk and milk products using a membrane system, and to review production standards and procedures for that process. The individual is required to use knowledge of food science and processes to determine the required food safety quality and performance of food production equipment.

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 food 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.

Pre-requisite Unit

Nil

Unit Sector

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Plan and monitor the manufacturing of milk using a membrane system	1.1 Identify quality and safety standards for milk products manufactured using a membrane system 1.2 Select appropriate production systems and the sequence of activity, and prepare the system for operation 1.3 Establish ingredients and resource requirements for production run 1.4 Interpret or develop a production schedule to ensure all resources and requirements are available and meet company requirements 1.5 Set the production system to operating specifications before and during production 1.6 Document data requirements for food safety, quality and production standards 1.7 Establish data collection points consistent with equipment capabilities and data requirements 1.8 Apply or develop procedures to deal with non-conformance in processes 1.9 Monitor process controls for the production of quality products
2. Diagnose, rectify and report problems arising from manufacturing of milk and related products by a membrane system	2.1 Determine and implement methods and systems to identify product defects in the preparation and production process 2.2 Implement a sampling plan for products 2.3 Conduct sensory analysis of products and analyse results 2.4 Identify and apply adjustments to processes and equipment based on test results 2.5 Report problems to designated person
3. Review production processes	3.1 Review the critical control points (CCPs) and critical limits for product safety 3.2 Review operating procedures for the food safety and quality of products 3.3 Review safe work systems for processing of products 3.4 Review the environmental impacts and energy efficiencies for processing

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product quality and workplace procedures
Oral communication	Use industry standard terminology
Numeracy	Maintain and analyse data resulting from testing of products Determine calibration procedures and schedule for test equipment
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others
Get the work done	Monitor outcomes of decisions and identify key product quality system concepts and principles that may be adaptable to future situations Use technology to access and monitor information, prepare reports, and to access and prepare relevant data

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5027 Implement and review the production of milk and related products by the membrane system	FDFFST5027A Implement and review the production of milk and related products by the membrane system	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5027 Implement and review the production of milk and related products by the membrane system

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has implemented and reviewed the production of one type of milk and one milk-related product, including:

identifying and implementing the appropriate production system

estimating the resource requirements for a specific order or run

diagnosing, rectifying and/or reporting problems arising from the preparation and production using a membrane system

implementing adjustments to process and equipment in response to test results

carrying out product sampling and testing according to the critical control point (CCP)-based plan and operational procedures

reviewing production procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

different types of milk and related products manufactured by a membrane system

statutory compositional requirements for the different types of milk and related products manufactured by a membrane system

the purpose of each process, and the principles of operation of equipment and accessories, for the preparation and production of different milk products

production systems used by a membrane system

operation of equipment and accessories used in the preparation and manufacturing processes

critical factors in the preparation and production of milk and related products manufactured by a membrane system

potential problems and product defects arising from a membrane system of manufacture

formulation of milk and related products

role of major ingredients found in milk and related products

testing procedures for raw materials through to manufactured product

sensory analysis techniques

chemical and physical hazards that may affect milk and related products manufactured by a membrane system

safe work procedures

sanitation and hygiene procedures

CCP principles and critical limits in a CCP program

regulatory requirements associated with milk and related products manufactured by a membrane system

environmental impacts of a membrane system.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5028 Implement and review the manufacturing and processing of edible fats and oils

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to implement and review the manufacture and processing of edible fats and oils, based on the preparation of product samples.

This unit applies to food science and technology personnel who have roles in product design, quality assurance and production management. The unit typically applies to staff who have responsibility for maintaining product safety, quality and efficiency in food production in the edible fats and oils sector.

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.

Pre-requisite Unit

Nil

Unit Sector

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Review preparation of plant and animal products for oil extraction and processing	1.1 Identify processing stages for preparation of products 1.2 Establish the principles of pre-treatments for fat and oil processing 1.3 Establish regulatory, quality and safety requirements 1.4 Conduct test runs of the manufacturing process and check product against requirements
2. Monitor processing techniques and technologies to produce fat or oil product	2.1 Identify processing techniques and technologies used to produce edible fats and oils 2.2 Identify the steps involved in the manufacture of the product 2.3 Apply appropriate hygiene and sanitation practices 2.4 Identify data requirements appropriate for food safety, quality and production standards 2.5 Manufacture edible fats and oils according to specifications 2.6 Establish data collection points consistent with equipment capabilities and data requirements 2.7 Implement procedures to deal with non-conformance in relation to process and the final product
3. Review packaging of fat and oil products	3.1 Identify suitable packaging and storage requirements for the products and check against regulatory, client and company requirements 3.2 Undertake test packaging of products and check for safety and conformance to client and company requirements
4. Assess the quality, safety and shelf life of fats and oil products	4.1 Carry out tests to assess the safety and quality and to determine the shelf life of the product 4.2 Conduct sensory analysis to confirm product quality 4.3 Identify and assess all common hazards and critical control points (CCPs) for the production of products
5. Review production processes	5.1 Monitor and review the critical control points (CCPs) and critical limits for product safety 5.2 Review operating procedures for food safety and quality 5.3 Review the production plan against company and client schedules and quality requirements 5.4 Review environmental impacts and associated costs for processing of food products 5.5 Rectify or report issues arising with production processes

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product quality and workplace procedures
Writing	Develop procedures for implementing and monitoring a product quality system
Numeracy	Maintain and analyse data resulting from testing of products Determine calibration procedures and schedule for test equipment
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5028 Implement and review the manufacturing and processing of edible fats and oils	FDFFST4052A Implement and review the manufacturing and processing of edible fats and oils	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent Unit code updated to reflect AQF level	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5028 Implement and review the manufacturing and processing of edible fats and oils

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has implemented and reviewed the manufacturing and processing of at least one edible fat or oil product, including:

reviewing the various methods of storage that assist to prolong the shelf life of fats and oils

using processing techniques, utilising commercial materials and equipment

carrying out product testing

monitoring compliance of processing procedures with food safety and quality requirements

diagnosing, rectifying and/or reporting problems and non-compliances arising from the preparation and production of animal- and plant-based fats and oils

interpreting critical control points (CCPs) and critical limits.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

widely available animal- and plant-based fats and oils and seasonal availability

the physiological and chemical changes that can occur in fats and oils during harvest, transport and further processing

various methods of storage that assist in prolonging the shelf life of animal- and plant-based fats and oils

processing techniques and technologies used to produce animal- and plant-based fats and oils

testing techniques used to identify quality and safety parameters of edible fats and oils

packaging requirements for edible fats and oils

sensory analysis parameters for edible fats and oils

common spoilage reactions associated with fats and oils

manufacturing processes for a range of fats and oils

the physiology and chemistry of edible fats and oils

methods of storage for edible fats and oils

regulatory, quality and safety requirements relating to the production of fats and oils

CCPs and critical limits at each stage of the production process

environmental impacts of the processing operation

health and safety hazards in the workplace and controls relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real food production workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5029 Implement and review manufacturing, packaging and testing of beverage products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to implement and review processes for manufacturing, packaging and testing of beverage products.

This unit applies to individuals who use knowledge of food science and processes to assess product safety, quality and efficiency of production processes in the beverage sector.

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.

Pre-requisite Unit

Nil

Unit Sector

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Produce a range of beverage product samples	1.1 Source raw materials for production of beverage 1.2 Select and prepare equipment for beverage production 1.3 Implement pre-treatments for beverage production 1.4 Identify and use permissible additives and preservatives 1.5 Identify data requirements for food safety, quality and production standards 1.6 Establish data collection points consistent with equipment capabilities and data requirements 1.7 Use appropriate processing techniques and technologies to produce a range of beverage product samples 1.8 Identify or develop procedures to deal with non-conformance in relation to process and the final product 1.9 Produce sample products using appropriate hygiene and sanitation techniques
2. Review packaging of beverage products	2.1 Identify packaging requirements for beverage products and confirm they are consistent with regulatory, client and company requirements 2.2 Implement or supervise test packaging of the product and check for safety and conformance to client and company requirements
3. Assess the quality, safety and shelf life of a range of beverage products	3.1 Carry out testing techniques including sensory analysis to assess the safety, quality and shelf life of the product 3.2 Identify and assess all common hazards and critical control points (CCPs) for the production of products
4. Review production processes	4.1 Review the CCPs and critical limits for product safety 4.2 Review operating procedures to ensure safe work, food safety and quality 4.3 Review the environmental impacts and associated costs for processing of food products 4.4 Update production processes where necessary

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product specifications, quality and workplace procedures
Numeracy	Maintain and analyse data resulting from testing of products Determine calibration procedures and schedule for test equipment
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others
Interact with others	Clarify the purpose and possible actions to be taken as a result of work-related communications

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5029 Implement and review manufacturing, packaging and testing of beverage products	FDFFST4053A Implement and review manufacturing, packaging and testing of beverage products	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent Unit code updated to reflect AQF level	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5029 Implement and review manufacturing, packaging and testing of beverage products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has implemented and reviewed manufacturing, packaging and testing of at least two beverage products, including:

selecting and sourcing raw materials for processing beverages

preparing a detailed production flow chart for beverage production

determining data collection requirements for safety and quality monitoring

conducting product sampling

applying and interpreting a range of quality tests used in the manufacture of beverages, including brix, acidity, alcohol content determination, sulphur dioxide determination, carbonisation level, sensory evaluation and packaging integrity

analysing test results

monitoring compliance of processing procedures with food safety and quality requirements

interpreting critical control points (CCPs) and critical limits

reviewing quality procedures based on product testing.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the range of beverage products, including beers, spirits, fruit juice products, carbonated beverages, fortified non-alcoholic beverages, tea and coffee

the different styles of beers generally manufactured

the different types of fruit juice products generally manufactured

manufacturing process for the production of various types of fruit juices

additives and preservatives used in different types of beverages

manufacturing processes for a variety of carbonated and non-carbonated beverages

the variety of styles of teas and coffees generally available

manufacturing processes for the production of various styles of tea and coffee

common spoilage and food poisoning organisms associated with beverage production

brewing processes used in the production of various styles of beverages

fermentation processes in various styles of beverage production

quality tests used in the manufacture of beverages, including brix, acidity, alcohol content determination, sulphur dioxide determination, carbonisation level, sensory evaluation and packaging integrity

stages of production, CCPs and critical limits for production processes

packaging procedures

regulatory requirements associated with processing beverages

environmental impacts of the processing operation

health and safety hazards in the workplace and controls relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5030 Implement and review manufacturing of cereal products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to implement and review the manufacture of cereal products. The individual is required to use knowledge of food science and processes to assess product safety and quality and the efficiency of cereal production processes.

This unit applies to individuals who are responsible for maintaining product safety, quality and efficiency in cereal production.

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.

Pre-requisite Unit

Nil

Unit Sector

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Carry out preparation and pre-treatments for cereal-based products processing	1.1 Identify and document processes for preparing the products 1.2 Select ingredients and prepare for processing 1.3 Select and prepare required materials and equipment
2. Produce a range of cereal-based product samples	2.1 Select appropriate additives and preservatives used in the production of product samples 2.2 Identify data requirements for food safety, quality and production standards 2.3 Establish data collection points consistent with equipment capabilities and data requirements 2.4 Adjust procedures to deal with non-conformance in relation to processes and the final product 2.5 Implement appropriate processing techniques and technologies
3. Review packaging and procedures for cereal-based products	3.1 Identify suitable packaging requirements for cereal-based products consistent with regulatory, client and workplace requirements 3.2 Carry out or supervise test packaging of products and check for safety and conformance to customer and workplace requirements 3.3 Apply adjustments to packaging procedures and design
4. Assess the quality and safety and shelf life of a range of cereal-based products	4.1 Carry out testing techniques to assess the quality and safety of the products 4.2 Carry out a range of testing techniques to determine the shelf life of the products 4.3 Identify and assess all common hazards at critical control points (CCPs) for the production of products
5. Review production processes	5.1 Review the CCPs and critical limits for product safety 5.2 Review operating procedures for food safety and quality 5.3 Review the production plan for processing of food products 5.4 Review the environmental impacts and associated costs for processing of food products

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product quality and workplace procedures
Numeracy	Maintain and analyse data resulting from testing of products Determine calibration procedures and schedules for test equipment
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others
Get the work done	Monitor outcomes of decisions and identify key product quality system concepts and principles that may be adaptable to future situations Use digital tools to monitor processes and access and organise complex data

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5030 Implement and review manufacturing of cereal products	FDFFST4054A Identify and implement product safety for manufacturing of cereal products	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent Updated unit title Unit code updated to reflect AQF level	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5030 Implement and review manufacturing of cereal products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively implemented and reviewed the manufacturing of at least two different cereal products, including:

checking selected ingredients and preparing equipment for processing

applying production processes to prepare and manufacture cereal products

conducting sensory evaluation and product testing

reviewing production processes, critical control point (CCP)-based food safety plans and product quality

determining data requirements for monitoring product safety and quality

monitoring compliance of processing procedures with food safety and quality requirements

interpreting CCPs and critical limits

diagnosing, rectifying and/or reporting problems arising from the preparation and production of cereal products.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the different varieties of cereal grains

the processing techniques and technologies used to produce various cereal products

the major constituents of a cereal grain

additives and preservatives used in cereal production

the use of each constituent of a cereal grain

the milling process generally used to produce flour

gluten and its role in a range of wheat-flour-based products

bread, biscuit, cake and pastry production techniques

the manufacturing processes used to produce pasta and noodle products

the manufacturing processes used to produce breakfast cereal products

regulatory requirements associated with processing cereal products, including food safety standards

environmental impacts of the processing operation

health and safety hazards in the workplace and controls relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real food manufacturing workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST6001 Develop, manage and maintain quality systems for food processing

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to develop, manage and maintain quality systems to enable food processing enterprises to operate in specific markets and build consumer confidence in products. The individual is required to demonstrate deep knowledge in a specific technical area and to design and communicate solutions to sometimes complex problems.

This unit applies to individuals who are responsible for designing, implementing and continually improving a quality (QA) system in food production. They typically have responsibility for the establishment and review of systems for the site or department. They may work with the assistance of external experts to develop plans and strategies.

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.

Pre-requisite Unit

Nil

Unit Sector

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Establish requirements of the quality system	1.1 Develop policies expressing the organisation’s commitment to the quality system and processes 1.2 Identify legislative requirements for quality systems 1.3 Determine scope and objectives of the quality system in relation to all business operations, customers, suppliers and contractors 1.4 Establish quality performance standards, including for customer and supplier service, consistent with the direction and goals of the organisation 1.5 Identify resource requirements and include in financial, human resource and operational plans
2. Design the quality system	2.1 Apply quality principles to all business operations to achieve business goals and performance standards 2.2 Define and communicate responsibilities for development, implementation and operation of the quality system 2.3 Include personnel from all levels and areas of the organisation in the development and implementation of the quality system 2.4 Develop and validate quality system components, procedures, policies and supporting documentation to meet organisation, customer and regulatory requirements 2.5 Develop consultative and communication strategies to link the quality system with all aspects of business operations 2.6 Negotiate supplier or contractor service standards and audit requirements 2.7 Develop performance measures and indicators to measure performance against policies, goals and performance standards
3. Implement and monitor the quality system	3.1 Prepare and resource the implementation plan for the quality system 3.2 Prepare and resource training plans to provide personnel at all levels with quality concepts and skills 3.3 Address quality system requirements and customer focus in the establishment, operation and evaluation of all quality system components 3.4 Identify, develop and monitor control and preventative action measures and procedures 3.5 Establish procedures for reporting, recording and responding to non-conformances and non-compliances 3.6 Monitor and document customer and supplier service standards 3.7 Collect and analyse quality data and report issues 3.8 Monitor quality costs and performance 3.9 Prepare quality system for external review and approval by relevant authorities
4. Continuously improve the quality system	4.1 Monitor and review impacts of the quality system on operations 4.2 Respond to and resolve customer complaints and requests, and use the information to improve the system 4.3 Establish procedures for the ongoing identification and resolution of issues 4.4 Update the quality system for changes in process, technical information, customer and regulatory requirements 4.5 Engage stakeholders in decision making and continuous improvement processes and strategies 4.6 Use quality results, findings and conclusions in improvement processes 4.7 Analyse the costs and benefits of the quality system 4.8 Review quality goals and targets continuously
5. Communicate quality outcomes	5.1 Complete the certification of product and processes consistent with quality outcomes and customer and regulatory requirements 5.2 Notify regulatory authorities and agencies of breaches and non-compliance incidents 5.3 Use quality outcomes to promote public confidence in products and services

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret quality procedures
Writing	Develop procedures for implementing and monitoring a quality system Document plans and standards for a quality system
Numeracy	Maintain and analyse data resulting from monitoring and reviewing of a quality system Analyse costs of a quality system
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST6001 Develop, manage and maintain quality systems for food processing	FDFFST5030A Develop, manage and maintain quality systems for food processing	Updated to meet Standards for Training Packages Unit code updated to reflect AQF level	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST6001 Develop, manage and maintain quality systems for food processing

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has developed, managed and maintained quality systems for food processing on at least one occasion, including:

developing and documenting quality system procedures in compliance with enterprise and legislative requirements

implementing the quality system in a typical food production process, including establishing responsibilities, training requirements and reporting arrangements

collecting and analysing process control data and other data, and recommending quality system improvements

developing procedures to deal with non-conformance in relation to quality system requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the key concepts, philosophies and tools of quality management

the management and organisational structure and its impact on quality systems

the role audits play in a quality system

documentation requirements of the quality system and their roles in the functioning of the system, including the requirement for effective and secure quality recordkeeping systems

organisational goals and directions and their implications for the quality system

the legal requirements for the establishment and maintenance of the quality system, including responsibilities for reporting breaches to authorities and implementing audit findings

existence of International Organization for Standardization (ISO) 22000:2005 Food safety management systems, ISO 22003:2013 Food safety management systems, and ISO 103393:2013 Consumer product recall

the principles and functions of hazard analysis and control, validation (including auditing) and verification of quality systems

quality and performance standards relevant to a food production operation.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

a food processing enterprise with documentation to support the implementation of a quality system

methods and related software systems for collecting data and calculating yields, efficiencies and material variances appropriate to production environment

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFSY3002 Participate in a HACCP team

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to participate in the development and review of a hazard analysis critical control point (HACCP)-based food safety program.

The unit applies to individuals who work under broad direction and take responsibility for their own work, including limited responsibility for the work of others, and who participate in the development of a food safety program typically limited to their immediate work area.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Food Safety (FSY)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to develop or review a food safety program	1.1 Recognise roles and responsibilities for participating in, developing or reviewing a food safety program 1.2 Identify the scope of a food safety program
2. Identify and review food safety hazards	2.1 Identify processes to be covered by the food safety program, and recognise the steps within each process 2.2 Identify food safety hazards that are reasonably expected for each critical control point 2.3 Review safety handling methods, processing techniques and existing support programs used in the workplace as part of a team
3. Establish or review methods to monitor and control food safety hazards	3.1 Establish acceptable methods of control for each food safety hazard that is reasonably expected to occur 3.2 Validate control methods against safety standards 3.3 Establish or review procedures for taking preventative action 3.4 Establish or review appropriate methods for monitoring that processes remain within control 3.5 Establish required corrective action to respond to situations where hazards are not effectively controlled

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret details of the food safety program

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFSY3002 Participate in a HACCP team Release 2	FBPFSY3002 Participate in a HACCP team Release 1	Dot point about different types of food safety hazards added to Knowledge Evidence	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFSY3002 Participate in a HACCP team

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has actively participated in a food safety team on a minimum of two occasions, including:

identifying food safety hazards in the critical control points (CCPs) of production processes

establishing and validating control standards and methods for a minimum of two potential hazards

applying food safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and intent of food safety legislation, including Food Standards Code

the roles and responsibilities for developing and maintaining the food safety program, including roles of internal and external auditors and authorised officers

techniques for applying critical control point principles, including techniques for identifying hazards, assessing the likelihood of occurrence, determining acceptable methods of control, monitoring and recording requirements for each control point, identifying corrective action if controls are not met, and developing system review procedures

common microbiological, physical, chemical and allergen hazards related to the foods handled in the work area, including the types of hazards likely to occur, the conditions under which they occur, possible consequences, and control methods to prevent occurrence

techniques used to map operations and analyse food safety requirements, such as preparation of flow charts, hazard analysis charts and tables, and data analysis reports

raw materials, ingredients and finished product composition and characteristics, and related handling and storage requirements

food processing methods used in the workplace or work area, and their effect on food safety

the role of consultation in the development, implementation and ongoing maintenance of the food safety program

documentation and recording requirements to support communication and monitoring of the food safety program, including procedures for maintaining and updating relevant documents, such as operating procedures

main types of food safety hazards and contamination likely to occur given product type and processing methods used

conditions required for bacterial food poisoning to occur, such as water activity, pH, composition and time and temperature as relevant to food handled

acceptable control methods for identified hazards, and required corrective actions when control requirements are not met

typical support programs, such as cleaning schedules, pest control, stock rotation, product traceability, and personal hygiene, and how they can be used as part of a food safety program

validation and verification processes and techniques and responsibilities.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

workplace food safety program documentation

specifications:

review/audit arrangements

advice on quality and food safety legislation

procedures for developing or modifying specifications and other advice on food safety requirements

reporting/recording system

relationships (internal and/or external):

interactions with team members.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFSY4002 Supervise and verify supporting programs for food safety

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to control hazards that are common in a hazard analysis critical control point (HACCP)-based food safety plan by supervising and verifying food safety, health and hygiene support programs.

This unit applies to individuals working in supervisory roles who identify food safety hazards and the need for and development of support programs, supervise the implementation of support programs, and verify compliance with support programs.

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.

Pre-requisite Unit

Nil

Unit Sector

Food safety (FSY)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Establish the role of food safety support programs in the food safety plan	1.1 Draw up a full description of the product 1.2 Identify the intended use and client group for the product 1.3 Identify all steps in the operation, from primary production, processing, manufacture and distribution to the consumer 1.4 Identify hazards that can reasonably be expected to occur at each step 1.5 Identify hazard areas that are common to multiple steps in the operation 1.6 Define the need for support programs to control identified hazard areas
2. Develop support programs and procedures	2.1 Define the scope of the health and hygiene program 2.2 Identify microbiological, physical and chemical hazards associated with supplied unprocessed foods and packaging materials, and develop risk controls and safe work procedures 2.3 Identify microbiological, physical and chemical hazards associated with staff handling unpackaged food, and develop risk controls and safe work procedures 2.4 Identify microbiological and physical hazards arising from pest infestations, and develop risk controls and safe work procedures 2.5 Identify microbiological, physical and chemical hazards associated with using the premises and the equipment in them, and develop risk controls and safe work procedures 2.6 Identify chemical hazards associated with the use of cleaning chemicals, and develop risk controls and safe work procedures
3. Document and communicate the requirements of support programs as part of the food safety plan	3.1 Define work performance and establish critical limits for support programs where appropriate 3.2 Explain food safety support program requirements to the team, including regulatory requirements 3.3 Develop team commitment to, and responsibility for, food safety support programs 3.4 Provide induction, training and mentoring to the team to assist implementation of food safety support programs 3.5 Communicate support program requirements and procedures to management and staff through documented procedures, directions and signage
4. Monitor the implementation of support programs within the food safety plan	4.1 Monitor and correct personal behaviour, including hygiene, housekeeping and use of clothing and equipment where necessary 4.2 Monitor critical control points to confirm performance 4.3 Check records for completion and accuracy 4.4 Analyse problem areas using appropriate quality improvement tools and techniques 4.5 Identify processes or conditions that could result in breaches of food safety procedures, and take preventive or corrective action
5. Verify compliance with support programs in a food safety plan and address non-compliances	5.1 Verify compliance of the food processing operation for support programs by workplace observation and analysis of records, supported by product testing, if required 5.2 Identify and analyse causes of non-conformance 5.3 Report non-conformance to supervisor 5.4 Update corrective action and control procedures to improve food safety 5.5 Document required amendments to the HACCP plan

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Accurately interpret food safety program and workplace food safety documents and procedures
Oral communication	Interact effectively with work team
Get the work done	Use problem-solving skills to respond to situations where hazards may not be effectively controlled

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFSY4002 Supervise and verify supporting programs for food safety	FDFFS4002A Supervise and verify supporting programs for food safety	Updated to meet Standards for Training Packages Missing from unit mapping: Changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFSY4002 Supervise and verify supporting programs for food safety

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively developed, implemented, supervised and verified a minimum of one food safety support program with a small team, in a food processing environment, including:

implementing procedures for food safety support programs

communicating the requirements of food safety support programs to workers

demonstrating and providing leadership in safe food handling and hygienic work practices

monitoring compliance with food safety support program requirements

completing records and reports related to the implementation of food safety support programs

responding to non-compliances in support programs, and taking corrective action.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

current technical and process knowledge required to participate in investigations of food safety/quality hazards, risks and incidents

common microbiological, physical and chemical hazards to food safety, and related control methods

the way changes in equipment and/or processing methods can affect food safety hazards and level of risk

regulatory requirements relating to approved supplier, staff health and hygiene, pest control, cleaning and sanitation, and chemical use programs

objectives of a HACCP-based food safety system

steps in the development of a CCP-based food safety system

steps in the systematic introduction of a CCP-based food safety system

workplace recall and traceability procedures

purpose of the CCP development and review process

purpose, scope and development of procedures for:

approved supplier support programs

staff health and hygiene support programs

pest control support programs

cleaning and sanitation support programs

chemical use and storage support programs

document controls associated with a procedure change

process of auditing and verifying support programs in a HACCP-based food safety system

health and safety in the workplace, regulatory and workplace requirements.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

methods and related software systems, as required, for collecting data, analysing data and compiling into a report

specifications:

production process and related equipment, manufacturers’ advice and operating procedures

a HACCP-based food safety plan for the food processing workplace

relationships:

interactions with work team.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFSY5001 Develop a HACCP-based food safety plan

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to develop a hazard analysis critical control point (HACCP)-based food safety plan and to oversee its implementation and monitoring.

This unit applies to individuals who develop HACCP-based food safety plans in a workplace setting.

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.

Pre-requisite Unit

Nil

Unit Sector

Food safety (FSY)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Describe the product, and scope the food safety plan	1.1 Obtain the appropriate product-specific knowledge and expertise 1.2 Specify the segment of the food chain and processes involved 1.3 Identify the scope of the HACCP plan and specify the class of hazards 1.4 Draw up a full description of the product 1.5 Identify the intended use and client group for the product
2. Construct a flow diagram of production and confirm its applicability	2.1 Include all steps in the operation, from primary production, processing, manufacture and distribution to the consumer 2.2 Use standard symbols and nomenclature to describe the processes and steps in the operation as a flow diagram 2.3 Specify the steps preceding and following a new operation 2.4 Validate the flow diagram against the operation at all stages of production
3. Analyse all potential hazards for each step and consider control measures	3.1 Identify hazards that can reasonably be expected to occur at each step 3.2 Analyse hazards and identify the risks posed to the production of safe food 3.3 Consider control measures for each hazard
4. Determine critical control points and the critical limits for each	4.1 Follow a process of decision-making to determine critical control points 4.2 Check hazards at each critical control point to ensure a control measure can be put in place 4.3 Modify the product or process where control measures are not available to allow a control measure at another stage 4.4 Specify critical limits for each critical control point that are either measured or sensory
5. Establish a monitoring system for each critical control point	5.1 Establish appropriate monitoring methods for each critical control point 5.2 Design monitoring methods to indicate the critical limit has been reached or is trending towards it 5.3 Monitor frequently to ensure that the critical control point is in control 5.4 Make adjustments on the basis of the monitoring of critical limits to prevent deviation and hazards occurring
6. Establish and record corrective actions and verification procedures	6.1 Design specific corrective actions to deal with deviations in the critical control point as they occur 6.2 Document procedures for treating or disposing of product for occasions when critical limits are exceeded 6.3 Develop verification procedures 6.4 Carry out verification to ensure the HACCP system is working effectively
7. Establish documentation and recordkeeping requirements	7.1 Document all HACCP procedures 7.2 Maintain records, including the collection of continuous monitoring data if required 7.3 Access records to determine that procedures in place are maintaining critical limits at each critical control point 7.4 Access HACCP procedures and review as part of continuous improvement 7.5 Design food safety systems and documentation to meet the requirements of auditing standards

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Numeracy	Measure and record non-conformance with specifications and food safety program
Navigate the world of work	Apply knowledge of regulations and policies relevant to workplace HACCP-based food safety program Monitor adherence to legal and regulatory standards and responsibilities for self and others
Get the work done	Devise and implement solutions for the development of a HACCP-based food safety plan, including a system for ongoing monitoring and review Use problem-solving skills to respond to situations where hazard may not be effectively controlled

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFSY5001 Develop a HACCP-based food safety plan	FDFFS5001A Develop a HACCP-based food safety plan	Updated to meet Standards for Training Packages Prerequisite removed Changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFSY5001 Develop a HACCP-based food safety plan

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has developed, implemented and monitored a minimum of one effective hazard analysis critical control point (HACCP)-based food safety plan that incorporates a minimum of four critical control points.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the purpose and intent of food safety legislation, including Food Standards Code

product traceability

allergen labelling

purpose and responsibilities for maintaining records as required by legislation and workplace procedures

roles and responsibilities for development and maintenance of the food safety program, including internal and external auditors, and authorised officers

seven basic steps of HACCP: conduct a hazard analysis, identify critical control points, establish critical limits, establish monitoring procedures, establish corrective actions, establish verification procedures, establish recordkeeping procedure

procedures for establishing the critical limits and monitoring data or processes

techniques used to map operations and analyse food safety requirements, such as the preparation of flow charts, hazard analysis charts and tables, and data analysis reports

raw materials, ingredients and finished product composition and characteristics, and related handling and storage requirements

food processing methods used in the workplace or work area and their effect on food safety

sources of technical expertise on food safety requirements

the role of consultation in the development, implementation and ongoing maintenance of the food safety program

documentation and recording requirements to support communication and monitoring of the food safety program, including procedures for maintaining and updating relevant documents, such as operating procedures

main types of food safety hazards/contamination likely to occur given the type of product and processing methods used, including allergens

conditions required for bacterial food poisoning to occur, such as aw (water activity), pH, composition, time and temperature, as relevant to food handled

acceptable control methods for the hazards identified, and required corrective action when control requirements are not met

typical support programs, such as cleaning schedules, pest control, stock rotation, and personal hygiene, and how they can be used as part of a food safety program

validation and verification processes, and techniques and responsibilities.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

a food processing operation with a defined product and consumer

resources and equipment to set and monitor critical limits

reporting/recording system

specifications:

workplace food safety program documentation

organisational policies on food safety and risk management

procedures for developing or modifying specifications and other advice on food safety requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA2014 Operate a rice vitamin enrichment process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to operate a rice vitamin enrichment process.

The unit applies to individuals who are production workers in a rice processing environment responsible for applying operating principles under general supervision with limited autonomy and accountability.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain processing (GRA)

Elements and Performance Criteria

Elements	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the rice vitamin enrichment process for operation	1.1 Ensure raw materials are available to meet operating requirements 1.2 Identify and confirm the status of cleaning and maintenance requirements 1.3 Fit and adjust machine components and related attachments according to operating requirements 1.4 Enter processing/operating parameters to meet safety and production requirements 1.5 Check, adjust and conduct routine maintenance on equipment to ensure required performance 1.6 Conduct pre-start checks according to workplace instructions 1.7 Select and fit personal protection equipment
2. Operate and monitor the rice vitamin enrichment process	2.1 Start and operate process according to workplace procedures 2.2 Monitor equipment to identify variation in operating conditions 2.3 Identify variation in equipment operation, and report maintenance requirements according to workplace reporting procedures 2.4 Ensure enriched product meets specifications 2.5 Store vitamin enriched product according to food safety requirements 2.6 Identify, rectify or report out-of-specification product/process to maintain process within specification 2.7 Ensure workplace meets housekeeping standards 2.8 Maintain workplace records according to workplace recording requirements
3. Shut down the rice vitamin enrichment process	3.1 Identify appropriate shutdown procedure 3.2 Shut down the process safely according to workplace procedures 3.3 Identify maintenance requirements, and report according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skills	Description
Reading	Interprets and consolidates test results and data from a range of sources, relevant to vitamin enrichment requirements
Writing	Prepares records and basic reports using clear language, correct spelling and terminology, and accuracy of information
Numeracy	Performs basic mathematical calculations to determine weights and measures for product enrichment process
Oral communication	Uses clear language, concepts, tone and pace appropriate when reporting to others
Navigate the world of work	Complies with explicit policies and workplace procedures, and explores and implements, where identified, the implicit expectations
Interact with others	Identifies and takes steps to follow a limited range of accepted communication practices and protocols in a work environment
Get the work done	Makes low-impact decisions within familiar situations, based on a range of predefined or routine solutions, and evaluates the effectiveness of the outcome Responds to predictable routine problems, and implements standard or logical solutions Uses the main features and functions of digital tools to complete work tasks and access information

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA2014 Operate a rice vitamin enrichment process	ZRGRPVE2A Operate a rice vitamin enrichment process	Updated to meet Standards for Training Packages Minor changes to performance criteria	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPGRA2014 Operate a rice vitamin enrichment process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has set up, operated, adjusted and shut down a rice vitamin enrichment process on at least three occasions, including:

accessed workplace information to identify rice vitamin enrichment processing requirements

confirmed supply of necessary materials and services

conducted pre-start checks, started, operated, monitored and adjusted process equipment to achieve required outcomes

selected, fitted and used personal protective equipment

followed workplace health and safety procedures

monitored control points and conducted inspections to confirm process remains within specification

took corrective action in response to out-of-specification results

monitored supply and flow of materials to and from the rice vitamin enrichment process

responded to and/or reported equipment failure within level of responsibility

completed workplace records according to procedures

maintained work area to meet housekeeping standards.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the rice vitamin enrichment process, including:

understanding of the ingredients and additives used

understanding the role of each ingredient and additive in the final product

process flow and the effect of rice vitamin enrichment process on the end product

product handling and storage requirements

additives and raw materials/ingredients combined to create a finished product

materials used in vitamin enrichment, including:

additives

ingredients

chemicals

long or medium grain

brokens

basic operating principles of equipment, including:

basic operating principles of mixers, sieves, weighing equipment, raw materials transfer equipment and drying equipment

an operational understanding of main equipment components

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

inspection of equipment condition to identify any signs of wear

appropriate settings and/or related parameters

isolation or lock-out procedures

confirming that equipment is clean and correctly configured for processing requirements

confirming that sensors and controls are correctly positioned

confirming that scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

product/process changeover procedures and responsibilities

quality characteristics, including:

common causes of product variation, and corrective action

requirements of materials and effect of variation in raw materials and/or rice variety on the rice vitamin enrichment preparation process

sampling and testing associated with process monitoring and control

equipment operating requirements, parameters and corrective action required where operation is outside specified parameters, including:

identification of typical equipment faults and related causes

recognition of signs and symptoms of faulty equipment

early warning signs of potential problems

requirements of different shutdowns, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

methods used to monitor the rice vitamin enrichment process, including:

inspecting

measuring

testing

time/temperature

flow rates

contamination/food safety risks associated with the process, and related control measures

cleaning and sanitation procedures

work health and safety hazards and controls, including awareness of the limitations of protective clothing and equipment relevant to the work process

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

an industrial rice processing plant or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

rice vitamin enrichment equipment and services

raw materials required for the vitamin enrichment process

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity

equipment operating instructions, manuals and parameters

production schedule

specifications, control points and processing parameters

sampling schedules and test procedures and equipment

documentation and recording requirements and procedures

cleaning procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA3005 Conduct rice harvest receivals

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to coordinate receival, drying and storage procedures during the rice harvesting period.

The unit applies to individuals who work in the rice grain receivals sites who are responsible for receiving paddy rice for storage and preparation of rice seed. They work under minimal supervision and take responsibility for their own work and that of others in their team.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain processing (GRA)

Elements and Performance Criteria

Elements	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Plan rice harvest receivals	1.1 Plan for equipment preparation in conjunction with harvest schedule 1.2 Assess labour requirements and make recommendations on labour requirements 1.3 Identify the requirements for licences and permits, and ensure they are met 1.4 Identify, select and fit personal protection equipment
2. Receive rice	2.1 Plan storage requirements to allow segregation by variety 2.2 Evaluate and recommend haulage resources 2.3 Identify strategies and resource requirements for drying grain 2.4 Instruct grain suppliers on procedures to deliver grain at maximum quality 2.5 Maintain work area according to workplace housekeeping standards
3. Monitor moisture content	3.1 Monitor grain for moisture content against specifications 3.2 Adjust receival operations to control moisture in stored grain according to procedures 3.3 Assess grain to ensure grain is dried to within required moisture level specifications 3.4 Record grain handling information according to workplace procedures
4. Implement harvest receival schedule	4.1 Manage operating hours to suit harvest resources 4.2 Coordinate equipment operation for maximum efficiency during harvest receivals 4.3 Schedule maintenance and servicing requirements to fit with the harvesting receival plan 4.4 Record harvest schedule information according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skills	Description
Reading	Reads and interprets plans, specifications, and other documentation from a variety of sources, and consolidates information to determine rice storage and preparation requirements
Writing	Accurately records and completes organisational documentation using clear language, correct spelling, grammar and terminology when reporting and maintaining rice grain storage records
Numeracy	Make calculations appropriate for measuring and estimating rice weights and volumes for storage Performs mathematical calculations for testing and interpreting rice samples and results to determine action
Oral communication	Effectively participates in verbal exchanges using collaborative and inclusive techniques, including active listening and questioning and reading of verbal and non-verbal signals to convey and clarify information
Navigate the world of work	Takes full responsibility for following policies, procedures and industry standards Identifies and acts on issues that contravene relevant policies, procedures and legal requirements
Interact with others	Cooperates with others and contributes to work practices where joint outcomes are expected and deadlines are to be met
Get the work done	Takes responsibility for planning, sequencing and prioritising tasks and own workload for efficiency and effective outcomes Makes routine decisions and implements standard procedures for routine tasks, using formal decision-making processes for more complex and non-routine situations Uses the main features and functions of digital tools to complete work tasks and access information

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA3005 Conduct rice harvest receivals	ZRGRPRH3A Conduct rice harvest receivals	Updated to meet Standards for Training Packages Minor changes to performance criteria	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPGRA3005 Conduct rice harvest receivals

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has conducted rice harvest receival for at least three rice grain varieties, including:

accessed workplace information to identify rice receival requirements

confirmed supply of necessary equipment and related attachments, materials and services

identified, selected, fitted and used personal protective clothing and equipment

followed workplace health and safety procedures

confirmed supply of necessary equipment and services to carry out set-up operations

monitored the rice harvest receival system and equipment operation to identify out-of-specification results or non-compliance

took corrective action in response to out-of-specification results or non-compliance

diagnosed common faults and rectified or reported equipment failure within level of responsibility and according to workplace procedures

monitored moisture content and taken action to address moisture issues

maintained work area to meet housekeeping standards

managed resources required for rice receival

maintained workplace records.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic operating principles of the rice harvest receival system, equipment and related processes, including:

scheduling requirements

resource requirements

checking/regulating/adjusting work processes

rice harvest haulage resources, including:

company or contractor haulers

combination of trucks and trailers

handling requirements of rice, including:

drying and aeration requirements

effect of ambient conditions

humidity and moisture

visual identification of short, medium and long grain rice varieties used within the organisation

methods of measuring rice condition and controlling the handling and storage conditions

common causes of variation in rice quality/handling/storage practice, and corrective actions required

workplace health and safety hazards and controls

procedures and responsibility for reporting performance information

operation and monitoring of equipment and processes, including:

control panels and systems

shutdown procedures

cleaning procedures

cleaning requirements and status

cleaning records.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

an industrial rice processing plant or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

harvest/receival schedule

rice harvest receival equipment

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

specifications, control points and processing parameters

equipment operating instructions and manuals

sampling schedules and test procedures and equipment

documentation and recording requirements and procedures

communication and recording systems and procedures

cleaning procedures, records/clearance as required.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA3006 Implement a paddy receival and grain cleaning process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to remove foreign materials and clean and prepare paddy rice for further processing.

The unit applies to individuals who are production workers in the rice processing environment and are responsible for the paddy receival and grain cleaning process. They work under minimal supervision and take responsibility for their own work and that of others in their team.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain processing (GRA)

Elements and Performance Criteria

Elements	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for safe work in a paddy receival and grain cleaning process	1.1 Select and fit personal safety protection equipment according to workplace safety procedures 1.2 Select and fit hygiene protection equipment according to workplace food safety hygiene procedures 1.3 Perform personal hygiene cleaning procedures 1.4 Receive and interpret instructions on paddy receival and grain cleaning activity and performance requirements
2. Prepare the paddy receival and grain cleaning equipment for operation	2.1 Ensure raw materials are available to meet operating requirements 2.2 Identify and confirm the status of cleaning and maintenance requirements 2.3 Fit and adjust machine components and related attachments according to operating requirements 2.4 Enter processing/operating parameters to meet safety and production specifications 2.5 Check, adjust and conduct routine maintenance on equipment to ensure required performance 2.6 Conduct pre-start checks according to workplace instructions
3. Operate and monitor the paddy receival and grain cleaning process	3.1 Start up and operate process according to workplace procedures 3.2 Monitor equipment to identify variation in operating conditions, and adjust according to product specifications 3.3 Identify variation in equipment operation, and repair or report maintenance requirements according to workplace reporting procedures 3.4 Implement required safety procedures 3.5 Collect samples and test to ensure rice meets specification 3.6 Identify, rectify or report out-of-specification product/process to maintain process within specification 3.7 Ensure workplace meets housekeeping standards 3.8 Maintain records according to workplace instructions
4. Shut down the paddy receival and grain cleaning process	4.1 Identify appropriate shutdown procedure 4.2 Shut down the process safely according to workplace procedures 4.3 Identify maintenance requirements, and report according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skills	Description
Reading	Reads and interprets instructions, operating procedures, specifications, and other documentation from a variety of sources, and consolidates information to determine rice production actions and activity
Writing	Accurately records and completes organisational documentation using clear language, correct spelling, grammar and terminology when reporting and maintaining rice processing records
Numeracy	Interprets and manipulates numerical information for volumes, weights and measures Performs mathematical calculations to check, interpret and confirm results of system tests
Oral communication	Effectively participates in verbal exchanges using collaborative and inclusive techniques, including active listening and questioning and reading of verbal and non-verbal signals to convey and clarify information
Navigate the world of work	Takes full responsibility for following policies, procedures and industry standards Identifies and acts on issues that contravene relevant policies, procedures and legal requirements
Interact with others	Cooperates with others and contributes to work practices where joint outcomes are expected and deadlines are to be met
Get the work done	Takes responsibility for planning, sequencing and prioritising tasks and workload for efficiency and effective outcomes Makes routine decisions and implements standard procedures for routine tasks, using formal decision-making processes for more complex and non-routine situations Contributes to continuous improvement of current work practices by applying basic principles of analytical and lateral thinking Uses the main features and functions of digital tools to complete work tasks and access information

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA3006 Implement a paddy receival and grain cleaning process	ZRGRPPR2A Operate a paddy rice preparation process	Updated to meet Standards for Training Packages Change to coding to reflect revised AQF level Changes to the title, elements and performance criteria	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPGRA3006 Implement a paddy receival and grain cleaning process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has implemented a paddy receival and grain cleaning process for at least three rice grain varieties, including:

accessed and interpreted workplace information for paddy rice preparation requirements

confirmed supply of necessary materials and services

conducted pre-start checks, started, operated, monitored and adjusted process equipment to achieve required outcomes

selected, fitted and used personal protective equipment

followed workplace health and safety procedures

monitored control points and conducted inspections to confirm process remains within specification

diagnosed common faults and rectified or reported equipment failure within level of responsibility and according to workplace procedures

took corrective action in response to out-of-specification results

monitored supply and flow of materials to and from the process

completed records according to workplace procedures

maintained work area to meet housekeeping standards.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the paddy rice preparation process, including:

visual identification of short, medium and long grain rice varieties used within the organisation

related preparation requirements

process flow and the effect of paddy rice preparation process on the end product

basic operating principles of equipment, including:

operational understanding of main equipment components

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

inspection of equipment condition to identify any signs of wear

appropriate settings and/or related parameters

cancelling isolation or lock-outs

confirming that equipment is clean and correctly configured for processing requirements

confirming that sensors and controls are correctly positioned

confirming that scheduled maintenance has been carried out

confirming all safety guards are in place and operational

product/process changeover procedures and responsibilities

quality characteristics, including:

common impurities found in paddy rice

acceptable levels of foreign materials content in cleaned paddy rice

common causes of product variation, and corrective action

requirements of materials and effect of variation in raw materials on the paddy rice preparation process

sampling and testing associated with process monitoring and control

equipment operating requirements, parameters and corrective action required where operation is outside specified parameters, including:

typical equipment faults and related causes

recognition of signs and symptoms of faulty equipment

early warning signs of potential problems

requirements of different shutdowns, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

methods used to monitor the production process, including

inspecting

measuring

testing

contamination/food safety risks associated with the process, and related control measures

cleaning and sanitation procedures

work health and safety hazards and controls, including awareness of the limitations of protective clothing and equipment relevant to the work process

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

an industrial rice processing plant or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

paddy rice cleaning and related equipment and services used on a commercial scale

paddy rice to be cleaned

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

equipment operating instructions and manuals

production schedule

specifications, control points and processing parameters

sampling schedules and test procedures and equipment as required

documentation and recording requirements and procedures

cleaning procedures, materials and equipment as required.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA3007 Implement a rice blending and cleaning process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to blend and clean different rice varieties to meet customer specifications in a rice milling process.

The unit applies to individuals who are production workers in the rice processing environment and are responsible for the blending and cleaning process. They work under minimal supervision and take responsibility for their own work and that of others in their team.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain processing (GRA)

Elements and Performance Criteria

Elements	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for safe work in a rice blending and cleaning process	1.1 Select and fit personal safety protection equipment according to workplace safety procedures 1.2 Select and fit hygiene protection equipment according to workplace food safety hygiene procedures 1.3 Perform personal hygiene cleaning procedures 1.4 Receive and interpret instructions on rice blending and cleaning activity and performance requirements
2. Prepare the rice blending and cleaning equipment for operation	2.1 Ensure raw materials are available to meet operating requirements 2.2 Identify and confirm the status of cleaning and maintenance requirements 2.3 Fit and adjust machine components and related attachments according to operating requirements 2.4 Enter processing/operating parameters to meet safety and production specifications 2.5 Check, adjust and conduct routine maintenance on equipment to ensure required performance 2.6 Conduct pre-start checks according to workplace instructions
3. Operate and monitor the rice blending and cleaning process	3.1 Start up and operate process according to workplace procedures 3.2 Monitor equipment to identify variation in operating conditions, and adjust according to product specifications 3.3 Identify variation in equipment operation, and repair or report maintenance requirements according to workplace reporting procedures 3.4 Implement required safety procedures 3.5 Collect samples and test to ensure rice meets specification 3.6 Identify, rectify or report out-of-specification product/process to maintain process within specification 3.7 Ensure workplace meets housekeeping standards 3.8 Maintain records according to workplace instructions
4. Shut down the rice blending and cleaning process	4.1 Identify appropriate shutdown procedure 4.2 Shut down the process safely according to workplace procedures 4.3 Identify maintenance requirements, and report according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skills	Description
Reading	Reads and interprets instructions, operating procedures, specifications, and other documentation from a variety of sources, and consolidates information to determine rice production actions and activity
Writing	Accurately records and completes organisational documentation using clear language, correct spelling, grammar and terminology when reporting and maintaining rice processing records
Numeracy	Interprets and manipulates numerical information for volumes, weights and measures Performs mathematical calculations to check, interpret and confirm results of system tests
Oral communication	Effectively participates in verbal exchanges using collaborative and inclusive techniques, including active listening and questioning and reading of verbal and non-verbal signals to convey and clarify information
Navigate the world of work	Takes full responsibility for following policies, procedures and industry standards Identifies and acts on issues that contravene relevant policies, procedures and legal requirements
Interact with others	Cooperates with others and contributes to work practices where joint outcomes are expected and deadlines are to be met
Get the work done	Takes responsibility for planning, sequencing and prioritising tasks and workload for efficiency and effective outcomes Makes routine decisions and implements standard procedures for routine tasks, using formal decision-making processes for more complex and non-routine situations Contributes to continuous improvement of current work practices by applying basic principles of analytical and lateral thinking Uses the main features and functions of digital tools to complete work tasks and access information

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA3007 Implement a rice blending and cleaning process	ZRGRPBC2A Operate a rice blending and cleaning process	Updated to meet Standards for Training Packages Change of coding to reflect revised AQF level Changes to the title, elements and performance criteria	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPGRA3007 Implement a rice blending and cleaning process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has implemented a rice blending and cleaning process for at least three rice grain varieties, including:

accessed and interpreted workplace information to identify blending and cleaning processing requirements

confirmed supply of necessary materials and services

conducted pre-start checks, started, operated, monitored and adjusted process equipment to achieve required outcomes

selected, fitted and used personal protective equipment

followed workplace health and safety procedures

monitored control points and conducted inspections to confirm process remains within specification

took corrective action in response to out-of-specification results

monitored supply and flow of materials to and from the blending and cleaning process

diagnosed common faults, and rectified or reported equipment failure within level of responsibility and according to workplace procedures

completed records according to workplace procedures

maintained work area to meet housekeeping standards.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the blending and cleaning process, including:

process flow and the effect of blending and cleaning process on the end product

varieties and standards of rice

basic operating principles of equipment, including:

bins

bulkers

tipping/running equipment

opening slides

sieves/screens

conveyor belts and elevators

weighers

transfer equipment

moisture meter

process control equipment

cleaning equipment

an operational understanding of main equipment components, including:

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

inspection of equipment condition to identify any signs of wear

appropriate settings and/or related parameters

isolation or lock-out procedures

confirming that equipment is clean and correctly configured for processing requirements

confirming that sensors and controls are correctly positioned

confirming that scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

product/process changeover procedures and responsibilities

quality characteristics, including:

common causes of product variation and corrective action

requirements of materials and effect of variation in raw materials and/or rice variety on the blending and cleaning preparation process

sampling and testing associated with process monitoring and control

the impact of moisture content in rice on rice processing

faulty rice product, including

incorrect type

incorrect moisture content

chalky grains

foreign materials

incorrect colour

immature grain

equipment operating requirements, parameters and corrective action required where operation is outside specified parameters, including:

typical equipment faults and related causes

checking magnets

recognition of signs and symptoms of faulty equipment

early warning signs of potential problems

requirements of different shutdowns, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

methods used to monitor the blending and cleaning process, including:

inspecting

measuring

testing

contamination/food safety risks associated with the process, and related control measures

cleaning and sanitation procedures

work health and safety hazards and controls, including awareness of the limitations of protective clothing and equipment relevant to the work process

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

an industrial rice processing plant or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

commercial-sized rice blending and cleaning equipment and services

rice to be blended and cleaned

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule

specifications, control points and processing parameters

equipment operating instructions and manuals

sampling schedules and test procedures and equipment as required

documentation and recording requirements and procedures

cleaning procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA3008 Implement a rice colour sorting process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to operate an optical rice colour sorting process to remove impurities and substandard rice received from the whitening process.

The unit applies to individuals who are production workers in the rice processing environment and are responsible for the colour sorting process. They work under minimal supervision and take responsibility for their own work and that of others in their team.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain processing (GRA)

Elements and Performance Criteria

Elements	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for safe work in a rice colour sorting process	1.1 Select and fit personal safety protection equipment according to workplace safety procedures 1.2 Select and fit hygiene protection equipment according to workplace food safety hygiene procedures 1.3 Perform personal hygiene cleaning procedures 1.4 Receive and interpret instructions on rice colour sorting activity and performance requirements
2. Prepare the rice colour sorting equipment for operation	2.1 Ensure raw materials are available to meet operating requirements 2.2 Identify and confirm the status of cleaning and maintenance requirements 2.3 Fit and adjust machine components and related attachments according to operating requirements 2.4 Enter processing/operating parameters to meet safety and production specifications 2.5 Check, adjust and conduct routine maintenance on equipment to ensure required performance 2.6 Conduct pre-start checks according to workplace instructions
3. Operate and monitor the rice colour sorting process	3.1 Start and operate process according to workplace procedures 3.2 Monitor equipment to identify variation in operating conditions 3.3 Identify variation in equipment operation, and report maintenance requirements according to workplace reporting procedures 3.4 Collect samples and test to ensure rice meets colour specifications 3.5 Identify, rectify or report out-of-specification product/process to maintain process within specification 3.6 Ensure workplace meets housekeeping standards 3.7 Maintain records according to workplace requirements
4. Shut down the rice colour sorting process	4.1 Identify appropriate shutdown procedure 4.2 Shut down the process safely according to workplace procedures 4.3 Identify maintenance requirements, and report according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skills	Description
Reading	Reads and interprets instructions, operating procedures, specifications, and other documentation from a variety of sources, and consolidates information to determine rice production actions and activity
Writing	Accurately records and completes organisational documentation using clear language, correct spelling, grammar and terminology when reporting and maintaining rice processing records
Numeracy	Interprets and manipulates numerical information for volumes, weights and measures Performs mathematical calculations to check, interpret and confirm results of system tests
Oral communication	Effectively participates in verbal exchanges using collaborative and inclusive techniques, including active listening and questioning, and reading of verbal and non-verbal signals to convey and clarify information
Navigate the world of work	Takes full responsibility for following policies, procedures and industry standards Identifies and acts on issues that contravene relevant policies, procedures and legal requirements
Interact with others	Cooperates with others and contributes to work practices where joint outcomes are expected and deadlines are to be met
Get the work done	Takes responsibility for planning, sequencing and prioritising tasks and workload for efficiency and effective outcomes Makes routine decisions and implements standard procedures for routine tasks, using formal decision-making processes for more complex and non-routine situations Contributes to continuous improvement of current work practices by applying basic principles of analytical and lateral thinking Uses the main features and functions of digital tools to complete work tasks and access information

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA3008 Implement a rice colour sorting process	ZRGRPCS2A Operate a rice colour sorting process	Updated to meet Standards for Training Packages Change of coding to reflect revised AQF level Changes to the title, elements and performance criteria	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPGRA3008 Implement a rice colour sorting process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has implemented a rice colour sorting process for at least three rice grain varieties, including:

accessed and interpreted workplace information for colour sorting process requirements

confirmed supply of necessary materials and services

conducted pre-start checks, started, operated, monitored and adjusted process equipment to achieve required outcomes

selected, fitted and used personal protective equipment

followed workplace health and safety procedures

monitored control points and conducted inspections to confirm process remains within specification

taken corrective action in response to out-of-specification results

monitored supply and flow of materials to and from the colour sorting process

diagnosed common faults, and rectified or reported equipment failure within level of responsibility and according to workplace procedures

completed workplace records according to procedures

maintained work area to meet housekeeping standards.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the rice colour sorting process, including:

methods for determining the number of passes through the colour sorting process

process flow and the effect of rice colour sorting on the end product

visual identification of short, medium and long grain rice varieties used within the organisation

basic operating principles of colour sorting equipment, including:

primary colour sorter

secondary colour sorter

an operational understanding of main colour sorting equipment components:

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

inspection of equipment condition to identify any signs of wear and problems

appropriate settings and/or related parameters for different impurities, and the importance of settings for glass

appropriate adjustments to maintain product specifications

isolation or lock-out procedures

confirming that equipment is clean and correctly configured for processing requirements

confirming that sensors and controls are correctly positioned

confirming that scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

product/process changeover procedures and responsibilities

quality characteristics, including:

common causes of product variation, and corrective action

requirements of materials and the effect of variation in raw materials on colour sorting process

sampling and testing associated with process monitoring and control

equipment operating requirements, parameters and corrective action required where operation is outside specified parameters

recognition and fault-finding for typical equipment faults and related problems, including:

recognition of signs and symptoms of faulty equipment

early warning signs of potential problems

requirements of different shutdowns, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

methods used to monitor the rice colour sorting process, including:

inspecting

measuring

testing

contamination/food safety risks associated with the process, and related control measures

cleaning and sanitation procedures

work health and safety hazards and controls, including awareness of the limitations of protective clothing and equipment relevant to the work process

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

an industrial rice processing plant or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

commercial rice colour sorters and related equipment and services

commercial quantity of rice to be sorted

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

equipment operating instructions and manuals

production schedule

specifications, control points and processing parameters

sampling schedules and test procedures and equipment

documentation and recording requirements and procedures

cleaning procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA3009 Implement a rice flour break process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to separate the bran and other components from the endosperm to produce flour using rice break and fine break equipment.

The unit applies to individuals who are production workers in the rice processing environment and are responsible for the rice flour break process. They work under minimal supervision and take responsibility for their own work and that of others in their team.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain processing (GRA)

Elements and Performance Criteria

Elements	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for safe work in a flour break process	1.1 Select and fit personal safety protection equipment according to workplace safety procedures 1.2 Select and fit hygiene protection equipment according to workplace food safety hygiene procedures 1.3 Perform personal hygiene cleaning procedures 1.4 Receive and interpret instructions on flour break activity and performance requirements
2. Prepare the flour break equipment for operation	2.1 Ensure raw materials are available to meet operating requirements 2.2 Identify and confirm the status of cleaning and maintenance requirements 2.3 Fit and adjust machine components and related attachments according to operating requirements 2.4 Enter processing/operating parameters to meet safety and production specifications 2.5 Check, adjust and conduct routine maintenance on equipment to ensure required performance 2.6 Conduct pre-start checks according to workplace instructions
3. Operate and monitor the flour break process	3.1 Start up and operate process according to workplace procedures 3.2 Monitor equipment to identify variation in operating conditions, and adjust according to product specifications 3.3 Identify variation in equipment operation, and repair or report maintenance requirements according to workplace reporting procedures 3.4 Implement required safety procedures 3.5 Collect samples and test to ensure rice meets specification 3.6 Identify, rectify or report out-of-specification product/process to maintain process within specification 3.7 Ensure workplace meets housekeeping standards 3.8 Maintain records according to workplace instructions
4. Shut down the flour break process	4.1 Identify appropriate shutdown procedure 4.2 Shut down the process safely according to workplace procedures 4.3 Identify maintenance requirements, and report according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skills	Description
Reading	Reads and interprets instructions, operating procedures, specifications, and other documentation from a variety of sources, and consolidates information to determine rice production actions and activity
Writing	Accurately records and completes organisational documentation using clear language, correct spelling, grammar and terminology when reporting and maintaining rice processing records
Numeracy	Interprets and manipulates numerical information for volumes, weights and measures Performs mathematical calculations to check, interpret and confirm results of system tests
Oral communication	Effectively participates in verbal exchanges using collaborative and inclusive techniques, including active listening and questioning and reading of verbal and non-verbal signals to convey and clarify information
Navigate the world of work	Takes full responsibility for following policies, procedures and industry standards Identifies and acts on issues that contravene relevant policies, procedures and legal requirements
Interact with others	Cooperates with others and contributes to work practices where joint outcomes are expected and deadlines are to be met
Get the work done	Takes responsibility for planning, sequencing and prioritising tasks and workload for efficiency and effective outcomes Makes routine decisions and implements standard procedures for routine tasks, using formal decision-making processes for more complex and non-routine situations Contributes to continuous improvement of current work practices by applying basic principles of analytical and lateral thinking Uses the main features and functions of digital tools to complete work tasks and access information

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA3009 Implement a rice flour break process	ZRGRPFB2A Operate a rice flour break process	Updated to meet Standards for Training Packages Change of coding to reflect revised AQF level Changes to the title, elements and performance criteria	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPGRA3009 Implement a rice flour break process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has implemented a rice flour break process for at least three rice grain varieties, including:

accessed workplace information to identify rice flour break requirements

confirmed supply of necessary materials and services

conducted pre-start checks, started, operated, monitored and selected appropriate flour break settings and/or related parameters to achieve required outcomes, including:

flow rates

adjusting roller pressure

clearing chokes or jams

selected, fitted and used personal protective equipment

followed workplace health and safety procedures

monitored control points and conducted inspections to confirm process remains within specification

taken corrective action in response to out-of-specification results

monitored supply and flow of materials to and from the colour sorting process

diagnosed common faults, and rectified or reported equipment failure within level of responsibility and according to workplace procedures

completed workplace records according to procedures

maintained work area to meet housekeeping standards.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the rice flour break process, including:

the purpose of break rolls

process flow and the effect of rice flour break process on the end product

visual identification of short, medium and long grain rice varieties used within the organisation

materials used in the break process, including:

large brokens

small brokens

different rice varieties

by-products produced, including:

bran

pollard

screenings

basic operating principles of equipment, including:

rice break equipment

break rolls (roller mills)

transfer equipment

ripple mill

pin mill

impact detacher

an operational understanding of main equipment components, including:

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

inspection of equipment condition to identify any signs of wear

appropriate settings and/or related parameters

isolation or lock-out procedures

confirming that equipment is clean and correctly configured for processing requirements

confirming that sensors and controls are correctly positioned

confirming that scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

product/process changeover procedures and responsibilities

quality characteristics, including:

common causes of product variation, and corrective action

faulty rice product, including:

pollard

damaged rice

brokens

incorrect type

incorrect moisture content

chalky grains

foreign materials

incorrect colour

sampling and testing associated with process monitoring and control

equipment operating requirements, parameters and corrective action required where operation is outside specified parameters, including:

typical equipment faults and related causes

recognition of signs and symptoms of faulty equipment

early warning signs of potential problems

requirements of different shutdowns, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

methods used to monitor the rice flour break process, including:

inspecting

measuring

testing

contamination/food safety risks associated with the process, and related control measures

cleaning and sanitation procedures

work health and safety hazards and controls, including awareness of the limitations of protective clothing and equipment relevant to the work process

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

an industrial rice processing plant or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

commercial rice flour break equipment and services

commercial qualities of rice raw materials

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule

specifications, control points and processing parameters

equipment operating instructions and manuals

sampling schedules and test procedures and equipment

documentation and recording requirements and procedures

cleaning procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA3010 Implement a rice flour grading process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to operate and maintain the sieving machinery for a rice flour grading process.

The unit applies to individuals who are production workers in the rice processing environment and are responsible for the rice flour grading process. They work under minimal supervision and take responsibility for their own work and that of others in their team.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain processing (GRA)

Elements and Performance Criteria

Elements	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for safe work in a rice flour grading process	1.1 Select and fit personal safety protection equipment according to workplace safety procedures 1.2 Select and fit hygiene protection equipment according to workplace food safety hygiene procedures 1.3 Perform personal hygiene cleaning procedures 1.4 Receive and interpret instructions on rice flour grading activity and performance requirements
2. Prepare the rice flour grading equipment for operation	2.1 Ensure raw materials are available to meet operating requirements 2.2 Identify and confirm the status of cleaning and maintenance requirements 2.3 Fit and adjust machine components and related attachments according to operating requirements 2.4 Enter processing/operating parameters to meet safety and production specifications 2.5 Check, adjust and conduct routine maintenance on equipment to ensure required performance 2.6 Conduct pre-start checks according to workplace instructions
3. Operate and monitor the rice flour grading process	3.1 Start up and operate process according to workplace procedures 3.2 Monitor equipment to identify variation in operating conditions, and adjust according to product specifications 3.3 Identify variation in equipment operation, and repair or report maintenance requirements according to workplace reporting procedures 3.4 Implement required safety procedures 3.5 Collect samples and test to ensure rice meets specification 3.6 Identify, rectify or report out-of-specification product/process to maintain process within specification 3.7 Ensure workplace meets housekeeping standards 3.8 Maintain records according to workplace instructions
4. Shut down the rice flour grading process	4.1 Identify appropriate shutdown procedure 4.2 Shut down the process safely according to workplace procedures 4.3 Identify maintenance requirements, and report according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skills	Description
Reading	Reads and interprets instructions, operating procedures, specifications, and other documentation from a variety of sources, and consolidates information to determine rice production actions and activity
Writing	Accurately records and completes organisational documentation using clear language, correct spelling, grammar and terminology when reporting and maintaining rice processing records
Numeracy	Interprets and manipulates numerical information for volumes, weights and measures Performs mathematical calculations to check, interpret and confirm results of system tests
Oral communication	Effectively participates in verbal exchanges using collaborative and inclusive techniques, including active listening and questioning and reading of verbal and non-verbal signals to convey and clarify information
Navigate the world of work	Takes full responsibility for following policies, procedures and industry standards Identifies and acts on issues that contravene relevant policies, procedures and legal requirements
Interact with others	Cooperates with others and contributes to work practices where joint outcomes are expected and deadlines are to be met
Get the work done	Takes responsibility for planning, sequencing and prioritising tasks and workload for efficiency and effective outcomes Makes routine decisions and implements standard procedures for routine tasks, using formal decision-making processes for more complex and non-routine situations Contributes to continuous improvement of current work practices by applying basic principles of analytical and lateral thinking Uses the main features and functions of digital tools to complete work tasks and access information

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA3010 Implement a rice flour grading process	ZRGRPFG2A Operate a rice flour grading process	Updated to meet Standards for Training Packages Change of coding to reflect revised AQF level Changes to the title, elements and performance criteria	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPGRA3010 Implement a rice flour grading process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has implemented a rice flour grading process for at least three rice grain varieties, including:

accessed and interpreted workplace information to identify rice flour grading processing requirements

confirmed supply of necessary materials and services

conducted pre-start checks, started, operated, monitored and adjusted process equipment to achieve required outcomes

selected, fitted and used personal protective equipment

followed workplace health and safety procedures

monitored control points and conducted inspections to confirm process remains within specification

taken corrective action in response to out-of-specification results

monitored supply and flow of materials to and from the rice flour grading process

diagnosed common faults, and rectified or reported equipment failure within level of responsibility and according to workplace procedures

completed records according to workplace procedures

maintained work area to meet housekeeping standards.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the rice flour grading process, including:

visual identification of short, medium and long grain varieties of rice grain and rice flour used within the organisation

process flow and the effect of rice flour grading on the end product

flow of this process and the effect of rice flour grading process on the end product

separation of the break stock (chop) into appropriate flows to the next break, purifiers and sizing rolls

source of raw materials (from break process)

basic operating principles of equipment, including:

plansifters and accessories

transfer equipment

compressors

aspirators

filtrators

an operational understanding of main equipment components, including:

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

inspection of equipment condition to identify any signs of wear

appropriate settings and/or related parameters

isolation or lock-out procedures

confirming that equipment is clean and correctly configured for processing requirements

confirming that sensors and controls are correctly positioned

confirming that scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

product/process changeover procedures and responsibilities

quality characteristics, including:

common causes of product variation, and corrective action

requirements of materials and effect of variation in raw materials and rice variety on the rice flour grading process

sampling and testing associated with process monitoring and control

equipment operating requirements, parameters and corrective action required where operation is outside specified parameters, including:

typical equipment faults and related causes

recognition of signs and symptoms of faulty equipment

early warning signs of potential problems

requirements of different shutdowns, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

methods used to monitor the rice flour grading process, including:

inspecting

measuring

testing

contamination/food safety risks associated with the process, and related control measures

cleaning and sanitation procedures

work health and safety hazards and controls, including awareness of the limitations of protective clothing and equipment relevant to the work process

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

an industrial rice processing plant or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

commercial milling rice flour grading equipment and services

commercial volumes of flour to be graded

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

equipment operating instructions and manuals

production schedule

specifications, control points and processing parameters

sampling schedules and test procedures and equipment

documentation and recording requirements and procedures

cleaning procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA3011 Implement a rice grading process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to sort and remove foreign grains and other matter from rice using scalping equipment.

The unit applies to individuals who are production workers in the rice processing environment and are responsible for the rice grading process. They work under minimal supervision and take responsibility for their own work and that of others in their team.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain processing (GRA)

Elements and Performance Criteria

Elements	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for safe work in a rice grading process	1.1 Select and fit personal safety protection equipment according to workplace safety procedures 1.2 Select and fit hygiene protection equipment according to workplace food safety hygiene procedures 1.3 Perform personal hygiene cleaning procedures 1.4 Receive and interpret instructions on rice grading activity and performance requirements
2. Prepare the rice grading equipment for operation	2.1 Ensure raw materials are available to meet operating requirements 2.2 Identify and confirm the status of cleaning and maintenance requirements 2.3 Fit and adjust machine components and related attachments according to operating requirements 2.4 Enter processing/operating parameters to meet safety and production specifications 2.5 Check, adjust and conduct routine maintenance on equipment to ensure required performance 2.6 Conduct pre-start checks according to workplace instructions
3. Operate and monitor the rice grading process	3.1 Start up and operate process according to workplace procedures 3.2 Monitor equipment to identify variation in operating conditions, and adjust according to product specifications 3.3 Identify variation in equipment operation, and repair or report maintenance requirements according to workplace reporting procedures 3.4 Implement required safety procedures 3.5 Collect samples and test to ensure rice meets specification 3.6 Identify, rectify or report out-of-specification product/process to maintain process within specification 3.7 Ensure workplace meets housekeeping standards 3.8 Maintain records according to workplace instructions
4. Shut down the rice grading process	4.1 Identify appropriate shutdown procedure 4.2 Shut down the process safely according to workplace procedures 4.3 Identify maintenance requirements, and report according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skills	Description
Reading	Reads and interprets instructions, operating procedures, specifications, and other documentation from a variety of sources, and consolidates information to determine rice production actions and activity
Writing	Accurately records and completes organisational documentation using clear language, correct spelling, grammar and terminology when reporting and maintaining rice processing records
Numeracy	Interprets and manipulates numerical information for volumes, weights and measures Performs mathematical calculations to check, interpret and confirm results of system tests
Oral communication	Effectively participates in verbal exchanges using collaborative and inclusive techniques, including active listening and questioning and reading of verbal and non-verbal signals to convey and clarify information
Navigate the world of work	Takes full responsibility for following policies, procedures and industry standards Identifies and acts on issues that contravene relevant policies, procedures and legal requirements
Interact with others	Cooperates with others and contributes to work practices where joint outcomes are expected and deadlines are to be met
Get the work done	Takes responsibility for planning, sequencing and prioritising tasks and workload for efficiency and effective outcomes Makes routine decisions and implements standard procedures for routine tasks, using formal decision-making processes for more complex and non-routine situations Contributes to continuous improvement of current work practices by applying basic principles of analytical and lateral thinking Uses the main features and functions of digital tools to complete work tasks and access information

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA3011 Implement a rice grading process	ZRGRPRG2A Operate a rice grading process	Updated to meet Standards for Training Packages Change of coding to reflect revised AQF level Changes to the title, elements and performance criteria	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPGRA3011 Implement a rice grading process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has implemented a rice grading process for at least three rice grain varieties, including:

accessed and interpreted workplace information for rice grading processing requirements

confirmed supply of necessary materials and services

conducted pre-start checks, started, operated, monitored and adjusted process equipment to achieve required outcomes

selected, fitted and used personal protective equipment

followed workplace health and safety procedures

monitored control points and conducted inspections to confirm process remains within specification

taken corrective action in response to out-of-specification results

monitored supply and flow of materials to and from the rice grading process

diagnosed common faults and rectified or reported equipment failure within level of responsibility and according to workplace procedures

completed records according to workplace procedures

maintained work area to meet housekeeping standards.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the rice grading process, including:

visual identification of short, medium and long grain rice varieties used within the organisation, including recognition of double or single stress cracked rice

process flow and the effect of rice grading process on the end product

effect of grain heat on grading process

basic operating principles of equipment, including:

balance bins

plansifters and accessories

length graders

width graders

destoners

transfer equipment

weighers

indent cylinders and adjustments

correct amount of weight on whiteners

an operational understanding of main equipment components, including:

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

inspection of equipment condition to identify any signs of wear

appropriate settings and/or related parameters

isolation or lock-out procedures

confirming that equipment is clean and correctly configured for processing requirements

confirming that sensors and controls are correctly positioned

confirming that scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

product/process changeover procedures and responsibilities

quality characteristics, including:

common causes of product variation and corrective action

requirements of materials and effect of variation in raw materials on the rice grading process

sampling and testing associated with process monitoring and control

equipment operating requirements, parameters and corrective action required where operation is outside specified parameters, including:

typical equipment faults and related causes

recognition of signs and symptoms of faulty equipment

early warning signs of potential problems

requirements of different shutdowns, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

methods used to monitor the rice grading process, including:

inspecting

measuring

testing

contamination/food safety risks associated with the process, and related control measures

cleaning and sanitation procedures

work health and safety hazards and controls, including awareness of the limitations of protective clothing and equipment relevant to the work process

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

an industrial rice processing plant or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

commercial milling rice grading equipment and services

commercial volumes of rice to be graded

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

equipment operating instructions and manuals

production schedule

specifications, control points and processing parameters

sampling schedules and test procedures and equipment

documentation and recording requirements and procedures

cleaning procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA3012 Implement a rice hulling and separation process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to remove the husks and separate brown rice from paddy rice using hulling and separation equipment.

The unit applies to individuals who are production workers in the rice processing environment and are responsible for the rice hulling and separation process. They work under minimal supervision and take responsibility for their own work and that of others in their team.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain processing (GRA)

Elements and Performance Criteria

Elements	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for safe work in a hulling and separation process	1.1 Select and fit personal safety protection equipment according to workplace safety procedures 1.2 Select and fit hygiene protection equipment according to workplace food safety hygiene procedures 1.3 Perform personal hygiene cleaning procedures 1.4 Receive and interpret instructions on hulling and separation activity and performance requirements
2. Prepare hulling and separation equipment for operation	2.1 Ensure raw materials are available to meet operating requirements 2.2 Identify and confirm the status of cleaning and maintenance requirements 2.3 Fit and adjust machine components and related attachments according to operating requirements 2.4 Enter processing/operating parameters to meet safety and production specifications 2.5 Check, adjust and conduct routine maintenance on equipment to ensure required performance 2.6 Conduct pre-start checks according to workplace instructions
3. Operate and monitor hulling and separation process	3.1 Start up and operate process according to workplace procedures 3.2 Monitor equipment to identify variation in operating conditions, and adjust according to product specifications 3.3 Identify variation in equipment operation, and repair or report maintenance requirements according to workplace reporting procedures 3.4 Implement required safety procedures 3.5 Collect samples and test to ensure rice meets specification 3.6 Identify, rectify or report out-of-specification product/process to maintain process within specification 3.7 Ensure workplace meets housekeeping standards 3.8 Maintain records according to workplace instructions
4. Shut down hulling and separation process	4.1 Identify appropriate shutdown procedure 4.2 Shut down the process safely according to workplace procedures 4.3 Identify maintenance requirements, and report according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skills	Description
Reading	Reads and interprets instructions, operating procedures, specifications, and other documentation from a variety of sources, and consolidates information to determine rice production actions and activity
Writing	Accurately records and completes organisational documentation using clear language, correct spelling, grammar and terminology when reporting and maintaining rice processing records
Numeracy	Interprets and manipulates numerical information for volumes, weights and measures Performs mathematical calculations to check, interpret and confirm results of system tests
Oral communication	Effectively participates in verbal exchanges using collaborative and inclusive techniques, including active listening and questioning and reading of verbal and non-verbal signals to convey and clarify information
Navigate the world of work	Takes full responsibility for following policies, procedures and industry standards Identifies and acts on issues that contravene relevant policies, procedures and legal requirements
Interact with others	Cooperates with others and contributes to work practices where joint outcomes are expected and deadlines are to be met
Get the work done	Takes responsibility for planning, sequencing and prioritising tasks and workload for efficiency and effective outcomes Makes routine decisions and implements standard procedures for routine tasks, using formal decision-making processes for more complex and non-routine situations Contributes to continuous improvement of current work practices by applying basic principles of analytical and lateral thinking Uses the main features and functions of digital tools to complete work tasks and access information

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA3012 Implement a rice hulling and separation process	ZRGRPHS2A Operate a hulling and separation process	Updated to meet Standards for Training Packages Change of coding to reflect revised AQF level Changes to title, elements and performance criteria	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPGRA3012 Implement a rice hulling and separation process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has implemented a hulling and separation process for at least three rice grain varieties, including:

accessed and interpreted workplace information for hulling and separation requirements

confirmed supply of necessary materials and services

conducted pre-start checks, started, operated, monitored and adjusted separation and hulling process equipment to achieve required outcomes, including:

monitored control points

conducted inspections

confirmed process remains within specification

conducted equipment changeover/replacements according to procedures

diagnosed common faults, and rectified or reported equipment failure within level of responsibility and according to workplace procedures

selected, fitted and used personal protective equipment

followed workplace health and safety procedures

followed personal hygiene practices according to food safety procedures

monitored the quality of process, and taken corrective action in response to out-of-specification results

completed workplace records according to procedures

maintained work area to meet housekeeping standards.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the hulling and separation process and the effect of hulling/shelling and separation process on the end product, including:

visual identification of short, medium and long grain rice varieties used within the organisation

process flow and the effect of hulling and separation process on the end product

basic operating principles of equipment, including:

huller rollers and replacement/reversal

elevators

spouts

tilt paddy tables

operational understanding and adjustments of main equipment components, including:

status and purpose of guards

equipment operating capacities, efficiencies and applications

purpose and location of sensors and related feedback instrumentation

knowledge of services required and action to take if services are not available

basic operating principles of process control, including:

process control equipment

the relationship between control panels and systems

product/process changeover procedures and responsibilities

quality characteristics, including:

requirements of materials and effect of variation in raw materials on the hulling and separation process

common causes of variation, and corrective action required, including contamination and mixed rice

sampling and testing associated with process monitoring and control

quality indicators, including moisture

equipment operating requirements, parameters and corrective action required where operation is outside specified operating parameters, including:

identification of typical equipment faults and related causes

recognition of signs and symptoms of blocked, faulty or worn equipment

early warning signs of potential problems

requirements of different shutdowns, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

routine maintenance procedures

methods used to monitor the hulling and separation process, including:

inspecting

measuring

testing

contamination/food safety risks associated with the process, and related control measures

cleaning and sanitation procedures

work health and safety hazards and controls, including awareness of the limitations of protective clothing and equipment relevant to the work process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including:

waste/rework collection

manual handling procedures related to the process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

an industrial rice processing plant or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

hulling equipment and services

tilt paddy tables for separating grain from paddy

product to be hulled and separated

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule

specifications, control points and processing parameters

equipment operating instructions and manuals

sampling schedules and test procedures and equipment

documentation and recording requirements and procedures

cleaning procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA3013 Implement a rice product manufacturing process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to prepare ingredients and produce rice food products using a manufacturing process.

The unit applies to individuals who are production workers in the rice processing environment and are responsible for the rice product manufacturing process. They work under minimal supervision and take responsibility for their own work and that of others in their team.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain processing (GRA)

Elements and Performance Criteria

Elements	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for safe work in a rice product manufacturing process	1.1 Select and fit personal safety protection equipment according to workplace safety procedures 1.2 Select and fit hygiene protection equipment according to workplace food safety hygiene procedures 1.3 Perform personal hygiene cleaning procedures 1.4 Receive and interpret instructions on rice product manufacturing activity and performance requirements
2. Prepare the rice product manufacturing equipment for operation	2.1 Ensure raw materials available to meet operating requirements 2.2 Identify and confirm the status of cleaning and maintenance requirements 2.3 Fit and adjust machine components and related attachments according to operating requirements 2.4 Enter processing/operating parameters to meet safety and production specifications 2.5 Check, adjust and conduct routine maintenance on equipment to ensure required performance 2.6 Conduct pre-start checks according to workplace instructions
3. Operate and monitor the rice product manufacturing process	3.1 Start up and operate process according to workplace procedures 3.2 Monitor equipment to identify variation in operating conditions, and adjust according to product specifications 3.3 Identify variation in equipment operation, and repair or report maintenance requirements according to workplace reporting procedures 3.4 Implement required safety procedures 3.5 Collect samples and test to ensure rice product meets specification 3.6 Identify, rectify or report out-of-specification product/process to maintain process within specification 3.7 Ensure workplace meets housekeeping standards 3.8 Maintain records according to workplace instructions
4. Shut down the rice product manufacturing process	4.1 Identify appropriate shutdown procedure 4.2 Shut down the process safely according to workplace procedures 4.3 Identify maintenance requirements, and report according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skills	Description
Reading	Reads and interprets instructions, operating procedures, specifications, and other documentation from a variety of sources and consolidates information to determine rice production actions and activity
Writing	Accurately records and completes organisational documentation using clear language, correct spelling, grammar and terminology when reporting and maintaining rice processing records
Numeracy	Interprets and manipulates numerical information for volumes, weights and measures Performs mathematical calculations to check, interpret and confirm results of system tests
Oral communication	Effectively participates in verbal exchanges using collaborative and inclusive techniques, including active listening and questioning and reading of verbal and non-verbal signals to convey and clarify information
Navigate the world of work	Takes full responsibility for following policies, procedures and industry standards Identifies and acts on issues that contravene relevant policies, procedures and legal requirements
Interact with others	Cooperates with others and contributes to work practices where joint outcomes are expected and deadlines are to be met
Get the work done	Takes responsibility for planning, sequencing and prioritising tasks and workload for efficiency and effective outcomes Makes routine decisions and implements standard procedures for routine tasks, using formal decision-making processes for more complex and non-routine situations Contributes to continuous improvement of current work practices by applying basic principles of analytical and lateral thinking Uses the main features and functions of digital tools to complete work tasks and access information

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA3013 Implement a rice product manufacturing process	ZRGRPPM2A Operate a rice product manufacturing process	Updated to meet Standards for Training Packages Change of coding to reflect revised AQF level Changes to the title, elements and performance criteria	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPGRA3013 Implement a rice product manufacturing process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has implemented a rice product manufacturing process for at least three rice products, including:

accessed and interpreted workplace information to identify rice product manufacturing processing requirements

confirmed supply of necessary materials and services

conducted pre-start checks, started, operated, monitored and adjusted process equipment to achieve required outcomes

selected, fitted and used personal protective equipment

followed workplace health and safety procedures

monitored control points and conducted inspections to confirm process remains within specification

taken corrective action in response to out-of-specification results

monitored supply and flow of materials to and from the rice product manufacturing process

diagnosed common faults, and rectified or reported equipment failure within level of responsibility and according to workplace procedures

completed workplace records according to procedures

maintained work area to meet housekeeping standards.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the rice product manufacturing process, including:

process flow and the effect of rice product manufacturing process on the end product

product handling and storage requirements

additives and raw materials/ingredients combined to create a finished product

materials used in the process, including:

rice

ingredients

additives

basic operating principles of equipment, including:

ingredient mixers

product manufacturing equipment

product packaging

weigher

an operational understanding of main equipment components, including:

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

inspection of equipment condition to identify any signs of wear

appropriate settings and/or related parameters

isolation or lock-out procedures

confirming that equipment is clean and correctly configured for processing requirements

confirming that sensors and controls are correctly positioned

confirming that scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

product/process changeover procedures and responsibilities

quality characteristics, including:

common causes of product variation, and corrective action

requirements of materials and effect of variation in ingredients on the rice product manufacturing process

sampling and testing associated with process monitoring and control

equipment operating requirements, parameters and corrective action required where operation is outside specified parameters, including:

typical equipment faults and related causes

recognition of signs and symptoms of faulty equipment

early warning signs of potential problems

requirements of different shutdowns, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

methods used to monitor the rice product manufacturing process, including:

inspecting

measuring

testing

contamination/food safety risks associated with the process, and related control measures

cleaning and sanitation procedures

work health and safety hazards and controls, including awareness of the limitations of protective clothing and equipment relevant to the work process

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

an industrial rice processing plant or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

commercial ingredient mixers and rice product manufacturing equipment and services

ingredients required for the product manufacturing process

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

equipment operating instructions and manuals

production schedule

recipes, specifications, control points and processing parameters

sampling schedules and test procedures and equipment

documentation and recording requirements and procedures

cleaning procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA3014 Implement a rice seed preparation and storage system

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Application

This is unit of competency describes the skills and knowledge required to manage preparation and storage of rice seeds for planting.

The unit applies to individuals who are production workers in the rice grain receivals sites and are responsible for receiving paddy rice for preparation and storage for agricultural use. They work under minimal supervision and take responsibility for their own work and that of others in their team.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain processing (GRA)

Elements and Performance Criteria

Elements	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Produce high quality seed	1.1 Label seed clearly and accurately to company requirements 1.2 Apply improvement measures to agricultural seed stock to be stored
2. Determine seed requirements	2.1 Calculate seed requirements for the area to be sown 2.2 Check seed varieties against available market data and details, and report according to workplace procedures
3. Evaluate, grade and test seed stocks	3.1 Ensure seed is graded to required size 3.2 Collect seed samples, package and send for testing according to workplace procedures 3.3 Maintain workplace records according to workplace procedures
4. Collect and deliver seed	4.1 Estimate delivery or supply terms, and apply when collecting or delivering seed 4.2 Ensure seed sold or purchased conforms to legislation and regulations 4.3 Arrange appropriate delivery resources according to workplace procedures 4.4 Complete sales and purchase documentation according to workplace procedures
5. Store seed safely	5.1 Select and prepare seed storage within food safety requirements 5.2 Organise seed handling and storage equipment and related attachments and materials 5.3 Ensure seed is stored safely under conditions that maintain quality and viability according to workplace health and safety procedures 5.4 Monitor seed systematically for pest status, and apply control measures according to workplace procedures 5.5 Label seed according to workplace procedures 5.6 Clean and maintain seed storage and work area according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skills	Description
Reading	Reads and interprets plans, specifications, and other documentation from a variety of sources, and consolidates information to determine rice storage and preparation requirements
Writing	Accurately records and completes organisational documentation using clear language, correct spelling, grammar and terminology when reporting and maintaining rice grain storage records
Numeracy	Makes calculations appropriate for measuring and estimating rice weights and volumes for seed sowing and storage Performs mathematical calculations for testing and interpreting rice samples and results to determine action
Oral communication	Effectively participates in verbal exchanges using collaborative and inclusive techniques, including active listening and questioning and reading of verbal and non-verbal signals to convey and clarify information
Navigate the world of work	Takes full responsibility for following policies, procedures, industry standards and legislative requirements Identifies and acts on issues that contravene relevant policies, procedures and legal requirements
Interact with others	Cooperates with others and contributes to work practices where joint outcomes are expected and deadlines are to be met
Get the work done	Takes responsibility for planning, sequencing and prioritising tasks and own workload for efficiency and effective outcomes Makes routine decisions and implements standard procedures for routine tasks, using formal decision-making processes for more complex and non-routine situations Uses the main features and functions of digital tools to complete work tasks and access information

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA3014 Implement a rice seed preparation and storage system	ZRGRPSP3A Operate a rice seed preparation and storage system	Updated to meet Standards for Training Packages Changes to title, elements and performance criteria	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPGRA3014 Implement a rice seed preparation and storage system

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has implemented a rice seed preparation and storage system for at least three rice grain varieties, including:

accessed and interpreted workplace information to identify seed preparation and storage requirements

confirmed availability of necessary seed handling and storage equipment and related attachments, materials and services

followed workplace health and safety procedures

followed workplace food safety procedures

monitored the seed preparation and storage process and equipment operation to identify out-of-specification results or non-compliance, including:

maintaining seed segregation

collecting seed samples

recording information

testing seeds

diagnosed common faults, and rectified or reported equipment failure within level of responsibility and according to workplace procedures

taken corrective action in response to out-of-specification results or non-compliance

calculated seed requirements for planting

maintained work area to meet housekeeping standards

maintained workplace records.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic operating principles of the seed preparation and storage process

seed varieties and related treatments, including:

cleaning

handling

storage requirements

rice seed varieties, market demand and availability

methods to identify and separate weed seeds and contaminants from seed stock

optimal storage/germination conditions and how these can be achieved

seed pests and related control measures

sources of purchased seed

sampling and testing procedures

methods used to calculate seed requirements

methods of measuring rice condition and controlling the handling and storage conditions

common causes of variation in rice quality/handling/storage practice, and corrective actions required

significance and methods of monitoring control points within the seed storage and preparation process

operation and monitoring of equipment and processes, including control panels and systems

workplace health and safety hazards and controls

procedures and responsibility for reporting performance information

seed preparation and storage process and equipment, including:

taking samples and conducting tests

monitoring conditions, including, moisture, humidity and temperature of storage facilities

effectiveness of measures to prevent pest infestation

workplace procedures, regulatory and licensing requirements for seed preparation and storage

legislation relevant to this industry, including:

food standards code, including, labelling, weights and measures, and food safety

agricultural seed

environmental management

work health and safety

anti-discrimination and equal opportunity

seed preparation and storage equipment, including:

transfer equipment

weighers

storage bins

seed improvement measures, including:

roguing of off-types and undesirable weeds

grading out weed seeds, small grains and other impurities

sales, packaging and transport of rice for agricultural purposes, including:

sales and delivery procedures and documentation

packaging methods

transport methods and arrangements

seed testing, including:

purity testing

grain size

viability

cleaning requirements and cleaning records.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

an industrial rice processing plant or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

seed control system

seed preparation, handling and storage equipment

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

equipment operating instructions and manuals

sampling schedules and test procedures and equipment

documentation and recording requirements and procedures

communication and recording systems and procedures

cleaning procedures, records/clearance

production schedule

routine preventative maintenance schedule as required.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA3015 Implement a rice whitening process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to take brown rice and convert it to white rice through a friction abrasive whitening process.

The unit applies to individuals who are production workers in the rice processing environment and are responsible for the rice whitening process. They work under minimal supervision and take responsibility for their own work and that of others in their team.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain processing (GRA)

Elements and Performance Criteria

Elements	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for safe work in a rice whitening process	1.1 Select and fit personal safety protection equipment according to workplace safety procedures 1.2 Select and fit hygiene protection equipment according to workplace food safety hygiene procedures 1.3 Perform personal hygiene cleaning procedures 1.4 Receive and interpret instructions on rice whitening activity and performance requirements
2. Prepare the rice whitening equipment for operation	2.1 Ensure raw materials are available to meet operating requirements 2.2 Identify and confirm the status of cleaning and maintenance requirements 2.3 Fit and adjust machine components and related attachments according to operating requirements 2.4 Enter processing/operating parameters to meet safety and production specifications 2.5 Check, adjust and conduct routine maintenance on equipment to ensure required performance 2.6 Conduct pre-start checks according to workplace instructions
3. Operate and monitor the rice whitening process	3.1 Start up and operate process according to workplace procedures 3.2 Monitor equipment to identify variation in operating conditions, and adjust according to product specifications 3.3 Identify variation in equipment operation, and repair or report maintenance requirements according to workplace reporting procedures 3.4 Implement required safety procedures 3.5 Collect samples and test to ensure rice meets specification 3.6 Identify, rectify or report out-of-specification product/process to maintain process within specification 3.7 Ensure workplace meets housekeeping standards 3.8 Maintain records according to workplace requirements
4. Shut down the rice whitening process	4.1 Identify appropriate shutdown procedure 4.2 Shut down the process safely according to workplace procedures 4.3 Identify maintenance requirements, and report according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skills	Description
Reading	Reads and interprets instructions, operating procedures, specifications, and other documentation from a variety of sources, and consolidates information to determine rice production actions and activity
Writing	Accurately records and completes organisational documentation using clear language, correct spelling, grammar and terminology when reporting and maintaining rice processing records
Numeracy	Interprets and manipulates numerical information for volumes, weights and measures Performs mathematical calculations to check, interpret and confirm results of system tests
Oral communication	Effectively participates in verbal exchanges using collaborative and inclusive techniques, including active listening and questioning and reading of verbal and non-verbal signals to convey and clarify information
Navigate the world of work	Takes full responsibility for following policies, procedures and industry standards Identifies and acts on issues that contravene relevant policies, procedures and legal requirements
Interact with others	Cooperates with others and contributes to work practices where joint outcomes are expected and deadlines are to be met
Get the work done	Takes responsibility for planning, sequencing and prioritising tasks and workload for efficiency and effective outcomes Makes routine decisions and implements standard procedures for routine tasks, using formal decision-making processes for more complex and non-routine situations Contributes to continuous improvement of current work practices by applying basic principles of analytical and lateral thinking Uses the main features and functions of digital tools to complete work tasks and access information

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA3015 Implement a rice whitening process	ZRGRPRW2A Operate a rice whitening process	Updated to meet Standards for Training Packages Change of coding to reflect revised AQF level Changes to the title, elements and performance criteria	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPGRA3015 Implement a rice whitening process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has implemented a rice whitening process for at least three rice grain varieties, including:

accessed and interpreted workplace information for rice whitening process requirements

confirmed supply of necessary materials and services

conducted pre-start checks, started, operated, monitored and adjusted process equipment to achieve required outcomes

selected, fitted and used personal protective equipment

followed workplace health and safety procedures

monitored control points and conducted inspections to confirm process remains within specification

selected, fitted and used personal protective equipment and followed workplace health and safety procedures

taken corrective action and adjustments in response to out-of-specification results

monitored supply and flow of materials to and from the rice whitening process

diagnosed common faults, and rectified or reported equipment failure within level of responsibility and according to workplace procedures

completed workplace records according to procedures

maintained work area to meet housekeeping standards.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the rice whitening process, including:

visual identification of short, medium and long grain rice varieties used within the organisation

process flow and the effect of rice whitening process on the end product

degree of whitening required and relation to number of passes

basic operating principles of equipment, including:

balance bins

abrasive whitener

friction whitener

vertical or horizontal whiteners/water polishers

testing equipment

an operational understanding of main equipment components, including:

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

inspection of equipment condition to identify any signs of wear, including identifying holes in whitening screens, identifying worn scrolls, and making appropriate adjustments

appropriate settings and/or related parameters, including whitener weights adjustments to meet specifications

isolation or lock-out procedures

confirming that equipment is clean and correctly configured for processing requirements

confirming that sensors and controls are correctly positioned

scheduled maintenance requirements

product/process changeover procedures and responsibilities

quality characteristics, including:

common causes of product variation, and corrective action, including moisture levels

requirements of materials and effect of variation in raw materials on the rice whitening preparation process

sampling and testing associated with process monitoring and control

equipment operating requirements, parameters and corrective action required where operation is outside specified parameters, including:

out-of-specifications troubleshooting procedures

typical equipment faults and related causes, including recognition of signs and symptoms of faulty equipment and early warning signs of potential problems

requirements of different shutdowns, including emergency and routine weekly shutdowns, product changeover, and procedures to follow in the event of a power outage

requirements of different start-up procedures following shutdown

methods used to monitor the rice whitening process, including:

inspecting

measuring

testing, including moisture, non-metallic foreign materials, metallic foreign materials

contamination/food safety risks associated with the process, and related control measures

cleaning and sanitation procedures

work health and safety hazards and controls, including awareness of the limitations of protective clothing and equipment relevant to the work process

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

an industrial rice processing plant or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

industrial paddy grain cleaning machine that has the capacity to process at least four tonnes per hour

paddy destoner that has the capacity to process at least four tonnes per hour

rice to be whitened

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

equipment operating instructions and manuals

production schedule

customer specifications, control points and processing parameters

sampling schedules and test procedures and equipment as required

documentation and recording requirements and procedures

cleaning procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA3016 Implement a rice flour blending process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to blend rice flour to specification using rice flour blending equipment.

The unit applies to individuals who are production workers in the rice processing environment and are responsible for the rice flour blending process. They work under minimal supervision and take responsibility for their own work and that of others in their team.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain processing (GRA)

Elements and Performance Criteria

Elements	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for safe work in a rice flour blending process	1.1 Select and fit personal safety protection equipment according to workplace safety procedures 1.2 Select and fit hygiene protection equipment according to workplace food safety hygiene procedures 1.3 Perform personal hygiene cleaning procedures 1.4 Receive and interpret instructions on rice flour blending activity and performance requirements
2. Prepare the rice flour blending equipment for operation	2.1 Ensure raw materials are available to meet operating requirements 2.2 Identify and confirm the status of cleaning and maintenance requirements 2.3 Fit and adjust machine components and related attachments according to operating requirements 2.4 Enter processing/operating parameters to meet safety and production specifications 2.5 Check, adjust and conduct routine maintenance on equipment to ensure required performance 2.6 Conduct pre-start checks according to workplace instructions
3. Operate and monitor the rice flour blending process	3.1 Start up and operate process according to workplace procedures 3.2 Monitor equipment to identify variation in operating conditions, and adjust according to product specifications 3.3 Identify variation in equipment operation, and repair or report maintenance requirements according to workplace reporting procedures 3.4 Implement required safety procedures 3.5 Collect samples and test to ensure rice meets specification 3.6 Identify, rectify or report out-of-specification product/process to maintain process within specification 3.7 Ensure workplace meets housekeeping standards 3.8 Maintain records according to workplace instructions
4. Shut down the rice flour blending process	4.1 Identify appropriate shutdown procedure 4.2 Shut down the process safely according to workplace procedures 4.3 Identify maintenance requirements, and report according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skills	Description
Reading	Reads and interprets instructions, operating procedures, specifications, and other documentation from a variety of sources, and consolidates information to determine rice production actions and activity
Writing	Accurately records and completes organisational documentation using clear language, correct spelling, grammar and terminology when reporting and maintaining rice processing records
Numeracy	Interprets and manipulates numerical information for volumes, weights and measures Performs mathematical calculations to check, interpret and confirm results of system tests
Oral communication	Effectively participates in verbal exchanges using collaborative and inclusive techniques, including active listening and questioning, and reading of verbal and non-verbal signals to convey and clarify information
Navigate the world of work	Takes full responsibility for following policies, procedures and industry standards Identifies and acts on issues that contravene relevant policies, procedures and legal requirements
Interact with others	Cooperates with others and contributes to work practices where joint outcomes are expected and deadlines are to be met
Get the work done	Takes responsibility for planning, sequencing and prioritising tasks and workload for efficiency and effective outcomes Makes routine decisions and implements standard procedures for routine tasks, using formal decision-making processes for more complex and non-routine situations Contributes to continuous improvement of current work practices by applying basic principles of analytical and lateral thinking Uses the main features and functions of digital tools to complete work tasks and access information

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA3016 Implement a rice flour blending process	ZRGRPRB2A Operate a rice flour blending process	Updated to meet Standards for Training Packages Change of coding to reflect revised AQF level Changes to the title, elements and performance criteria	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPGRA3016 Implement a rice flour blending process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has implemented a rice flour blending process for at least three rice grain varieties, including:

accessed and interpreted workplace information to identify rice flour blending requirements

confirmed supply of necessary materials and services

conducted pre-start checks, started, operated, monitored and adjusted process equipment to achieve required outcomes

stored blended product according to food health and safety requirements

selected, fitted and used personal protective equipment

followed workplace health and safety procedures

monitored control points and conducted inspections to confirm process remains within specification

taken corrective action in response to out-of-specification results

monitored supply and flow of materials to and from the rice flour blending process

diagnosed common faults, and rectified or reported equipment failure within level of responsibility and according to workplace procedures

completed workplace records according to procedures

maintained work area to meet housekeeping standards.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the rice flour blending process, including:

visual identification of short, medium and long grain varieties of rice and rice flour used within the organisation

process flow and the effect of rice flour blending process on the end product

raw materials used in blending, including rices, starch and gel

basic operating principles of equipment, including:

an operational understanding of main equipment components

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

inspection of equipment condition to identify any signs of wear

appropriate settings and/or related parameters

isolation or lock-out procedures

configuring processing requirements

confirming that sensors and controls are correctly positioned

confirming that scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

product/process changeover procedures and responsibilities

quality characteristics and requirements of rice flour and ingredients, including:

common causes of product variation, and corrective action

sampling and testing associated with process monitoring and control

equipment operating requirements, parameters and corrective action required where operation is outside specified parameters, including:

typical equipment faults and related causes, including recognition of signs and symptoms of faulty equipment, and early warning signs of potential problems

requirements of different shutdowns, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

methods used to monitor the rice flour blending, including:

inspecting

measuring

testing

contamination/food safety risks associated with rice flour blending and related control measures

rice flour blending equipment, including:

ribbon blenders

sieves

weighing equipment

mechanical/pneumatic raw materials transfer equipment

cleaning and sanitation procedures

work health and safety hazards and controls, including awareness of the limitations of protective clothing and equipment relevant to the work process

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

an industrial rice processing plant or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

commercial rice flour blending equipment and services

commercial volume of rice flour to be blended

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

equipment operating instructions and manuals

production schedule

specifications, control points and processing parameters

sampling schedules and test procedures and equipment

documentation and recording requirements and procedures

cleaning procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2019 Fill and close product in cans

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a primary packaging process that fills product into cans and hermetically seals containers using a closer or seamer.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing packing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a filling and closing process and associated equipment.

All work must be carried out to comply with workplace procedures according to state/territory health and safety, environmental and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Read or listen to work instructions from supervisor, and clarify where needed 1.2 Identify work health and safety hazards and tell supervisor 1.3 Wear appropriate personal protective equipment and ensure correct fit 1.4 Confirm that materials and packaging components and consumables are available to meet operating and food safety requirements 1.5 Identify and confirm workplace cleaning and maintenance requirements
2. Prepare the filling and closing process for operation	2.1 Fit and adjust machine components and related attachments according to health and safety and operating requirements 2.2 Enter operating parameters to meet safety and production requirements 2.3 Carry out pre-start checks, adjusting equipment performance according to operator instructions
3. Operate and monitor the filling process	3.1 Start, operate and monitor the process for variation in operating conditions according to work health and safety and operating procedures 3.2 Monitor the process to confirm that filled and closed containers meet specifications 3.3 Identify, rectify and report out-of-specification equipment, product and process outcomes according to workplace requirements 3.4 Follow and apply workplace cleaning and environmental procedures
4. Monitor closure and seaming stage	4.1 Monitor the closing stage to confirm that closures and seams meet specifications 4.2 Identify and report out-of-specification process outcomes according to workplace procedures
5. Shut down the filling and closing process	5.1 Identify the appropriate shutdown procedure, and implement safely according to operating procedures 5.2 Report maintenance requirements according to workplace procedures 5.3 Maintain workplace records according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information using digital and/or paper-based formats
Numeracy	Read and interpret gauges and scales Monitor and interpret production and process control indicators and data

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2019 Fill and close product in cans Release 2	FBPOPR2019 Fill and close product in cans Release 1	Foundation Skills descriptions updated	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR2019 Fill and close product in cans

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has filled and closed product in cans on at least one occasion, including:

starting, operating, monitoring and adjusting the filling process and equipment to achieve required outcomes, including monitoring control points, and conducting inspections, as required, to confirm process remains within specification, including:

fill temperatures

headspace

vacuum

visual appearance of the product

line speed/throughput

inspecting seams according to enterprise procedures

applying food safety procedures to work practices

following safe work procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of filling and closing, including the properties and requirements of packaging materials used, hermetic sealing and properties of containers used for this purpose, coding requirements and related legal requirements, including product weight

the flow of this process and the effect of the filling and seaming process on downstream processes

basic operating principles of equipment, including main equipment components, status and purpose of guards, equipment operating capacities and applications, and the purpose and location of sensors and related feedback instrumentation

quality characteristics of the filled and closed container, including seam components and integrity requirements within level of responsibility for inspection

effect of raw material characteristics on filling and seaming

quality parameters for cans and ends

effect of process variables, including headspace, fill temperature and vacuum, on the process

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters, including restart procedures following a crash or jam-up

typical equipment faults and related causes, including signs and symptoms of faulty equipment, and early warning signs of potential problems

techniques used to monitor the production/packing process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination/food safety issues associated with filling and seaming, and related control measures

common causes of variation, and corrective action required

health and safety hazards and controls relevant to process

requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste collection and handling procedures related to the process

basic operating principles of process control, where relevant, including the relationship between control panels and systems and the physical equipment

cleaning and sanitisation procedures for filling and closing product in cans.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment (PPE)

filling and closing and related equipment and services

materials to be filled as required

packaging components/consumables

sampling schedules and test procedures and equipment as required

cleaning procedures, materials and equipment as required

documentation

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

production schedule

information on equipment capacity and operating parameters

specifications, control points and operating parameters

recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2062 Work in a clean room environment

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to gown-up, enter and work in a clean room environment; and de-gown to minimise contamination risks.

This unit applies to individuals who work under general supervision in a food processing production environment.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to enter a clean room environment	1.1 Identify and choose appropriate clothing and footwear 1.2 Fit and inspect clothing and footwear prior to entering a clean room 1.3 Follow hand washing and disinfecting procedures
2. Work in a clean room environment	2.1 Follow workplace procedures to enter a clean room environment 2.2 Conduct work activities to minimise risk of contamination
3. Exit a clean room environment and de-gown	3.1 Follow workplace procedures to exit a clean room environment 3.2 Remove protective clothing and footwear 3.3 Deposit clothing and footwear for laundering or disposal, in line with workplace guidelines

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Access and interpret requirements of clean room environment
Navigate the world of work	Apply workplace procedures to own role and responsibilities
Get the work done	Conduct required tasks in accordance with set instructions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2062 Work in a clean room environment	FDFOP2032A Work in a clean room environment	Updated to meet Standards for Training Packages Prerequisites removed Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR2062 Work in a clean room environment

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has worked in a clean room environment on at least one occasion, including:

accessing workplace information to determine clean room work requirements

confirming that protective clothing and footwear are appropriate for use

following procedures to fit and inspect protective clothing and footwear

following procedures to enter a clean room environment, including following appropriate hand washing and disinfecting procedures, and fitting gloves as required

conducting work to minimise risk of contamination

exiting the clean room environment according to workplace procedures

removing protective clothing and footwear in correct sequence and depositing for laundering according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of and conditions required in a clean room environment, including how the clean room maintains a clean environment and related air flow systems

preparation and handling requirements for garments and footwear worn in a clean room environment, including:

garment features appropriate to a clean room environment

inspection procedures to confirm clothing and footwear are fit for use prior to fitting

inspection points to confirm that clothing and footwear are correctly fitted according to workplace procedures

procedures to follow if garments are not fit for use

clean room control measures and related monitoring requirements, including:

pressure differences between the clean room and change room and knowledge of location of pressure gauges

checking operating conditions of ventilation systems where required

entry procedures

requirements for conducting work in a clean room and consequences of not complying with these requirements (typically work is conducted slowly to minimise disturbance of particulates)

procedures to follow to minimise risk of contamination, including cleaning, sanitation, sterilisation and disinfecting of equipment and surfaces

conditions that can cause contamination, and control measures to avoid this occurring

work health and safety hazards and controls, including the limitations of protective clothing and equipment relevant to the work process

procedures for exiting and de-gowning

laundering requirements and procedures

housekeeping requirements for work area

recording requirements and procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a clean room environment

resources, equipment and materials:

protective clothing, footwear and equipment appropriate to a clean room

specifications:

work procedures relevant to working in a clean room environment, including those specific to entering and exiting the clean room and to carrying out the relevant work function.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2065 Conduct routine maintenance

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to inspect equipment and carry out routine maintenance and adjustment using a limited range of hand tools.

This unit applies to individuals who perform routine maintenance in a food and beverage environment. It typically targets the production worker responsible for conducting simple and routine maintenance tasks to support the operation of machines or equipment.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Conduct routine inspection of plant and equipment	1.1 Read or listen to work instructions from supervisor and clarify where needed 1.2 Identify health and safety hazards in the workplace and tell supervisor 1.3 Wear appropriate personal protective equipment and ensure correct fit 1.4 Inspect equipment to identify signs of wear 1.5 Assess the nature of maintenance requirement
2. Prepare to conduct routine maintenance	2.1 Assess the maintenance task to determine tools and services required 2.2 Prepare equipment for maintenance 2.3 Select hand tools according to task requirements 2.4 Check tools before use and report unsafe and faulty items 2.5 Plan and schedule maintenance in consultation with affected work areas to minimise disruption to production
3. Carry out routine maintenance	3.1 Carry out routine maintenance on equipment 3.2 Report maintenance activities in line with workplace procedures
4. Complete maintenance tasks	4.1 Return equipment to operating order when maintenance is complete 4.2 Store tools and materials 4.3 Notify the relevant personnel of maintenance completion 4.4 Maintain a clean and tidy workplace

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Oral communication	Interact effectively with staff members
Get the work done	Make routine decisions to correct simple and familiar problems Apply routine fault finding methods to trace and identify equipment faults and implement standard and familiar solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2065 Conduct routine maintenance	FDFOP2011A Conduct routine maintenance	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR2065 Conduct routine maintenance

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely and effectively conducted routine maintenance on a minimum of two different items of plant and/or equipment, including:

identifying routine maintenance tasks for machine or equipment

monitoring operation and identifying need for maintenance tasks

carrying out routine maintenance tasks according to workplace procedures

on completion of maintenance tasks, returning equipment to operational order, including confirming that all equipment parts, nuts and bolts are accounted for and correctly tightened

scheduling maintenance tasks that are beyond one's own job role and communicating requirements with affected personnel

selecting and using appropriate tools to undertake routine maintenance within scope of own job role

assessing readiness for returning machine or equipment to operation or referring for further attention

completing maintenance documentation

applying safe work practices and identifying health and safety hazards and controls in the workplace.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

systems and programs in place to manage routine maintenance of plant and equipment in the workplace

responsibilities for participating in the maintenance program, including operator role and the role of others

procedures for raising maintenance orders where requirements are outside operator role

basic operating principles of equipment to be maintained

signs and symptoms of faulty equipment and early warning signs of potential problems

basic checks used to confirm the nature of maintenance requirements, including distinguishing between mechanical and electrical faults and identifying probable causes or conditions that may increase maintenance requirements of equipment used

procedures for issuing, maintaining and storing tools used

safe use of hand tools and measuring instrumentation relevant to maintenance responsibilities

lubrication requirements, including requirements to use food grade lubricants as required, and consequences of using incorrect type or amount of lubricants

safe work procedures, including appropriate signage of maintenance activities, use of appropriate personal protective equipment, and awareness of safety hazards and controls relating to maintenance tasks

methods used to render equipment safe to work on or clean including lock out/tag out and isolation procedures (in some cases this may involve liaising with other maintenance operators)

procedures and inspections to be carried out to confirm that equipment is in operating order and all parts are accounted for

food safety risks arising from poor personal hygiene, cleaning and housekeeping practices and procedures associated with routine maintenance

maintenance planning, scheduling and recording procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

maintenance tools and equipment

operational machinery and equipment

safety equipment

spares and consumables

specifications:

operation procedures

service equipment and maintenance instructions.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2066 Apply sampling procedures

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to interpret sampling plans, and to collect and transfer samples to retain sample integrity.

This unit applies to individuals who would typically be required to follow specific sampling procedures under general supervision.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for sampling	1.1 Read or listen to work instructions from supervisor and clarify where needed 1.2 Identify health and safety hazards in the workplace and inform supervisor 1.3 Wear appropriate personal protective equipment and ensure correct fit 1.4 Identify sampling requirements in the sampling plan 1.5 Prepare sampling equipment, containers and labels
2. Collect samples	2.1 Collect samples as specified in the sampling plan 2.2 Handle and prepare samples to preserve sample and source integrity 2.3 Identify and report defects or abnormalities in source material and sample 2.4 Record sample information in line with workplace requirements 2.5 Maintain a clean and tidy workplace

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Writing	Record sample information accurately
Get the work done	Solve familiar and generally predictable problems within workplace guidelines

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2066 Apply sampling procedures	FDFOP2013A Apply sampling procedures	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR2066 Apply sampling procedures

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely and effectively taken 10 samples, in line with the sampling plan, including:

accessing and interpreting sampling plan to identify requirements

selecting, fitting and using personal protective equipment

preparing for sampling to ensure required tools, containers and labels are available

following sampling procedures and the sampling plan to collect samples from the designated points, in the quantities and at the times specified

identifying atypical source materials and/or samples and take corrective action, such as reporting abnormalities, repeating sample collection and/or following intensive sampling schedules

completing sample records according to workplace requirements, such as labelling samples as required

transferring samples for testing

maintaining work area to meet housekeeping standards.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

health and safety hazards and controls in the workplace, including the purpose and limitations of personal protective equipment

basic sampling principles, including the importance of following the sampling plan to obtain representative sampling reflecting characteristics of source material, the sample characteristics and related preservation, handling and storage requirements, and the labelling system purpose and requirements

tests to be conducted on samples, and related handling and preparation requirements and responsibilities

characteristics of materials sampled, and common contaminants and related conditions under which contamination is likely to occur

sampling techniques relevant to samples collected, such as sterilisation methods and procedures

the relationship between sampling, testing and production processes, including different sampling regimes that may apply in response to non-standard conditions or after corrective action is taken to adjust production outputs

procedures and responsibility for reporting and recording sampling information, including legislative requirements

procedures for preparing samples.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

sampling plan

recording and reporting system

sampling equipment and containers as required

product/source material to be sampled.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2067 Work in a food handling area for non-food handlers

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to conduct work in a food handling area where the work does not involve direct food contact.

This unit applies to individuals who typically work in stores, warehousing, cleaning and maintenance roles. This unit is not appropriate for a person who has direct contact with food or raw materials or ingredients. Where this is a requirement, refer to relevant food safety units.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Maintain food safety while working in a food handling area	1.1 Read or listen to work instructions from supervisor and clarify where needed 1.2 Identify health and safety hazards in the workplace and inform supervisor 1.3 Wear appropriate personal protective equipment and ensure correct fit 1.4 Identify and follow food safety requirements related to work tasks 1.5 Carry out work responsibilities so that the safety of food is maintained 1.6 Identify and report procedures or practices which are inconsistent with requirements of the workplace food safety program
2. Maintain food handling area in clean and orderly state	2.1 Confirm that equipment and the food handling area meet the cleaning and sanitation requirements of workplace food safety program 2.2 Collect and dispose of waste according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Oral communication	Ask questions to clarify understanding or seek further information
Get the work done	Maintain a clean and hazard-free work area

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2067 Work in a food handling area for non-food handlers	FDFOP2016A Work in a food handling area for non-food handlers	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR2067 Work in a food handling area for non-food handlers

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has worked safely and effectively in a food handling area, in a non-food handling role, to effectively maintain food safety standards on at least two different occasions, including:

accessing and applying workplace information on food safety policies and procedures relevant to own work

fitting and using appropriate personal protective clothing and equipment as required by work tasks to meet food business requirements

checking own work area to identify food safety hazards

carrying out work responsibilities to ensure that food safety is not compromised

taking necessary precautions when moving between or around the workplace and/or from one task to another to minimise the risk of contamination

recognising and reporting situations or procedures that could compromise food safety

sorting and disposing of waste according to workplace procedure

maintain workplace standards in work area.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

health and safety hazards and controls in the workplace, including the purpose and limitations of protective clothing and equipment

food safety requirements related to own work as determined by the workplace

sources of advice on food safety issues and responsibilities in the workplace

personal hygiene practices and clothing and footwear requirements associated with working in and moving in and between food handling areas and moving between food handling and non-food handling areas

suitable standard for materials and equipment used in the food handling area, including materials that are unsuitable for use

methods and procedures to be followed when carrying out work responsibilities in a food handling area to ensure that food safety is not compromised

the types of contamination that can occur as a result of work activities, and procedures used to prevent these types of contamination from occurring

cleaning and sanitation requirements and responsibilities, including cleaning methods appropriate to a food handling environment and those used in the specific food handling area

waste collection, recycling and handling procedures

workplace standards to be maintained in the work area.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

work area and related equipment to undertake work function

waste collection, treatment, recycling and/or disposal equipment

specifications:

food safety policies and procedures relevant to work role

work procedures, including procedures for entering and exiting food handling areas.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2068 Operate a process control interface

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to operate a computer-based interface to modify and/or interrogate a control system.

This unit applies to individuals who work under general supervision. This includes identifying and providing solutions to a limited range of predictable problems.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Navigate the process control interface	1.1 Confirm the readiness of the control interface and related components for operation 1.2 Use the hardware provided to operate the interface 1.3 Use page links to move between screens 1.4 Acknowledge messages and alarms 1.5 Access required information from screen displays 1.6 Record interface system malfunctions and report to supervisor
2. Use interface system to operate and maintain a process within required parameters	2.1 Start, monitor and shut down individual items of equipment and processes using the control interface 2.2 Select equipment, alter status and enter settings to meet operating requirements 2.3 Activate sequences to initiate process operation 2.4 Recognise equipment giving a bad signal or bad measurements and take responsive action
3. Analyse data to predict and control performance	3.1 Select and analyse trends to identify performance patterns 3.2 Identify causes of abnormal or unacceptable performance and take corrective action 3.3 Record information in workplace format

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Access and interpret process control panels and system
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials and product
Navigate the world of work	Ask questions to clarify understanding or seek further information

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2068 Operate a process control interface	FDFOP2030A Operate a process control interface	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR2068 Operate a process control interface

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely and effectively operated a process control interface on at least two occasions, including:

recognising and responding to error messages and alarms

accessing relevant performance data using the control system, including locating and interpreting performance trend information

recording log information using the interface system according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

processes and equipment being controlled, including required processing sequences

operating principles of process control and interface system, including the relationship between control panels, systems and the physical equipment, and where relevant, operating conditions required for accurate information input from sensors and related instrumentation

action required to respond to error messages and alarms

typical faults that can occur when operating a process control interface and corrective action required

performance data collected by the control interface system and its application to troubleshoot performance, including the ability to identify and investigate related trend data to track cause and effect

recording requirements and responsibilities.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

process control interface hardware and software

work station or equipment to be controlled

process to be controlled

communication systems and equipment

workplace information recording systems, requirements and procedures

specifications:

operating procedures and related advice on equipment operation.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2069 Use numerical applications in the workplace

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to use numerical applications in the workplace.

This unit applies to individuals who work under general supervision.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Apply basic mathematical concepts to calculate workplace information	1.1 Identify calculation requirements and select appropriate method 1.2 Obtain data from relevant sources and interpret correctly 1.3 Undertake calculations using addition, subtraction, multiplication and division to support work role
2. Apply basic mathematical concepts to estimate workplace information	2.1 Identify estimation requirements and select appropriate estimation 2.2 Obtain data from relevant sources and interpret correctly 2.3 Make estimations of quantities, ratios and speed to meet work requirements 2.4 Record calculations and measurement information according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret work tasks, instructions, procedures and other basic workplace documentation requiring numerical applications
Navigate the world of work	Understand tasks and responsibilities requiring numerical applications in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate information with relevant personnel
Get the work done	Recognise simple problems and seek guidance to correct

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2069 Use numerical applications in the workplace	FDFOP2061A Use numerical applications in the workplace	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR2069 Use numerical applications in the workplace

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has effectively used numerical applications for work purposes, on at least two different occasions, including:

identifying whether a calculation or estimation is required to meet workplace requirements

performing calculations involving basic addition, subtraction, division and multiplication to support work role (this may involve use of a calculator and conversion tables)

using estimation techniques to check quantities, ratios, speed and other required data estimates

using estimation techniques to check calculated results and workplace data

recording calculations and measurement information accurately, according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

mathematical processes, including addition, subtraction, multiplication and division

application of calculation and estimation techniques to meet work requirements

units of measurement used in the workplace, including whole numbers, fractions and decimals to one decimal point (this may include use of conversion charts)

representation of numerical information relevant to work requirements, including charts, graphs and tables

recording requirements and responsibilities relevant to work role.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

real or simulated work tasks requiring simple estimation and calculation

conversion tables, calculators and measuring instruments.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2070 Apply quality systems and procedures

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to monitor quality of work outcomes to maintain and improve quality in a processing context.

This unit applies to individuals who work under general supervision and exercise limited autonomy.

All work must be carried out to comply with workplace procedures according to state/territory health and safety, environmental regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Monitor quality of work outcome	1.1 Identify quality requirements of work process 1.2 Inspect inputs to confirm capability to meet quality requirements 1.3 Conduct work to produce required outcomes 1.4 Monitor work processes to confirm quality of output and/or service 1.5 Adjust processes to maintain outputs within specification
2. Participate in maintaining and improving quality at work	2.1 Monitor work area, materials, processes and product to ensure compliance with quality, health and safety requirements 2.2 Conduct work in accordance with workplace environmental guidelines 2.3 Identify and report non-conformance in inputs, process, product and/or service according to workplace reporting requirements 2.4 Take corrective action within level of responsibility to maintain quality standards 2.5 Raise quality issues with designated personnel 2.6 Record quality data in accordance with workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret basic quality directions and instructions
Oral communication	Discuss and report quality information to relevant personnel
Numeracy	Read and interpret gauges and scales

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2070 Apply quality systems and procedures Release 2	FBPOPR2070 Apply quality systems and procedures Release 1	Foundation Skills updated Clarification about product traceability and recall added to Knowledge Evidence	Equivalent

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR2070 Apply quality systems and procedures

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has applied quality systems and procedures on at least two separate occasions, including:

identifying control points or inspection points for own work, and related methods used to monitor quality

maintaining quality of own work, including relevant checks and inspections where required in order to monitor control points and check and inspect equipment, materials, product, packaging consumables, processing conditions and service standards relevant to own work

determining when and how to make adjustments to maintain output within specified parameters

identifying and responding to out-of-specification or unacceptable inputs and/or outputs

recording quality data in required format.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

quality policy, procedures and responsibilities

quality system used in the workplace, sources of information on quality requirements, the role of internal and external auditors, as appropriate, and performance improvement processes

traceability requirements

recall procedures for products that do not meet safety standards

basic concepts of quality assurance, including hazards, risk assessment and control methods

requirements of internal and external customers

control points for own work, including the purpose of the control point, the risk if not controlled, and the method of control used

monitoring, testing and inspection procedures relating to process control requirements

scope to correct/control variation within equipment and process capacity parameters

evidence of out-of-specification or unacceptable performance

procedures for responding to out-of-specification or unacceptable performance/outcomes, including procedures for identifying or isolating materials or product of unacceptable quality

systems used to trace product ingredients as relevant to own work

requirements to report and record quality information.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

sampling and test procedures and related equipment

systems for recording quality information

specifications:

work instructions

quality policy, system and procedures, including company codes of practice/good manufacturing practices (GMP).

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2071 Provide and apply workplace information

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to provide and apply workplace information in a processing context.

This unit applies to individuals who work under general supervision and exercise limited autonomy.

All work must be carried out to comply with workplace procedures according to state/territory health and safety, environmental regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Provide and apply information to suit workplace and audience requirements	1.1 Identify information requirements for work operations 1.2 Collect and assess required information 1.3 Select and structure information in a logical way to convey meaning to others 1.4 Use appropriate methods to communicate effectively with others
2. Respond to information requests	2.1 Process information requests promptly and courteously 2.2 Apply effective listening and verbal communication skills to obtain information 2.3 Clarify the nature of requests 2.4 Provide appropriate information in response to requests 2.5 Provide information in a form appropriate to the enquirer 2.6 Refer requests to appropriate personnel where they fall outside area of responsibility
3. Use and maintain workplace information	3.1 Access a range of information sources to support work requirements 3.2 Record information in appropriate formats according to workplace reporting requirements 3.3 Interpret information to inform work requirements 3.4 Apply effective listening and verbal communication to exchange information

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret basic directions and instructions
Writing	Use paper-based and electronic proformas to record and store basic workplace information and data

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2071 Provide and apply workplace information Release 2	FBPOPR2071 Provide and apply workplace information Release 1	Foundation Skills updated Clarification about traceability and recall added to Knowledge Evidence	Equivalent

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR2071 Provide and apply workplace information

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has effectively provided and applied workplace information on at least one occasion, including:

identifying and accessing information to undertake work responsibilities

ascertaining or clarifying information requirements by asking questions

preparing and presenting simple written or verbal presentations that structure and present information in a logical sequence

working effectively with others to achieve work outcomes

respecting and, where appropriate, representing the views of others

recording information in required format.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

communication channels, including consultative arrangements established in the workplace

common colloquial and technical terms relating to work function

sources of information and advice relating to work responsibilities

methods and technologies used to access, record and store workplace information, including print, and screen-based systems as relevant to the workplace

presentation techniques to convey information on a range of typical workplace subjects appropriate to the audience

recognition of different personal communication styles and appropriate communication options

recognition of cultural diversity as appropriate in the workplace

reporting roles and responsibilities

traceability and recall information and requirements

interpersonal skills, including active listening, questioning, seeking and responding to feedback

basic meeting procedures to identify and achieve meeting/discussion outcomes.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

advice on work roles and responsibilities

typical workplace information

standard forms and equipment for recording workplace information, as required.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2072 Work in confined spaces in the food and beverage industries

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to work in confined spaces in the food and beverage industries.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food or beverage processing environment.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace. Confined space entry work permits may be required.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Plan and prepare for entering and working in confined spaces	1.1 Access, interpret and apply compliance documentation relevant to entering and working in confined spaces 1.2 Obtain, confirm and apply work instructions and safety requirements 1.3 Obtain authorisation (entry permit) to enter the confined space 1.4 Select, fit and use personal protective equipment according to job requirements 1.5 Confirm emergency response procedure with the stand-by person 1.6 Identify, obtain and position signage, barriers and rescue equipment according to workplace requirements 1.7 Select tools and equipment to carry out tasks, check for serviceability and rectify or report faults 1.8 Identify, confirm and apply environmental protection requirements
2. Enter and work in the confined space	2.1 Gain access to the confined space 2.2 Test and monitor the atmosphere for harmful elements 2.3 Apply tagging and lock-out procedures 2.4 Enter confined space 2.5 Maintain communication with the stand-by person 2.6 Comply with entry permit requirements 2.7 Monitor and adhere to allocated entry time
3. Exit confined space	3.1 Exit confined space 3.2 Recover tools, equipment and materials 3.3 Conduct inspection of the confined space to ensure it is left safe and fit for purpose 3.4 Secure access 3.5 Remove tagging and lock-out 3.6 Complete confined space entry log
4. Clean-up work area	4.1 Clear work area and dispose of or recycle materials 4.2 Clean, check, maintain and store tools and equipment 4.3 Remove, clean and store barriers and signs

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret basic directions and instructions
Oral communication	Ask questions to clarify understanding or seek further information
Numeracy	Interpret data related to air quality
Navigate the world of work	Apply workplace procedures to own role and responsibilities Understand tasks and responsibilities required for work in confined spaces

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2072 Work in confined spaces in the food and beverage industries	FDFOP2065A Work in confined spaces in the food and beverage industries	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent Prerequisite removed	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR2072 Work in confined spaces in the food and beverage industries

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely and effectively prepared for, entered and exited at least two confined spaces in the food and beverage industry. For each of the confined spaces there must be evidence that the individual has:

applied work instructions, compliance and safety requirements

obtained required authorisation to enter

obtained and used signage, barriers, equipment and tools

obtained and used appropriate personal protective equipment (PPE)

conducted atmospheric testing and monitoring

completed working in confined space within specified entry time

applied tagging and lock-out requirements

after exiting, ensured that confined space and general work area is left clean and fit for use.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

areas that constitute confined spaces

site and equipment safety requirements

entry and exit procedures, risks and regulations

types of air contaminants and toxic gases

limitations of breathing apparatus

equipment types, characteristics, technical capabilities and limitations

site isolation and site control responsibilities and authorities

locations of safety data sheets information and application

confined space and Industry terminology

risks, hazards and control measures associated with confined spaces.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

PPE

equipment related to work task

specifications:

work procedures, entry permits, including advice on company practices, safe work practices, quality and environmental requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR3004 Set up a production or packaging line for operation

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up a production or packaging line for operation.

This unit applies to individuals who work under broad direction and take responsibility for their own work.

All work must be carried out to comply with workplace procedures according to state/territory health and safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for line setup	1.1 Confirm materials are available to meet production requirements 1.2 Confirm availability of tools, equipment and related accessories according to job requirements 1.3 Select and fit personal protective equipment according to job requirements 1.4 Identify processing parameters and settings for production or packaging according to workplace procedures
2. Set-up the line for operation	2.1 Identify and confirm cleaning and maintenance requirements 2.2 Inspect equipment according to workplace procedures 2.3 Enter processing or packaging parameters and select or adjust machine settings according to workplace procedures 2.4 Check and adjust equipment performance 2.5 Conduct pre-start checks, adjust equipment performance and confirm equipment is ready and safe to operate, notifying relevant personnel of completion 2.6 Complete line setup to match production or packaging schedule and operating requirements 2.7 Complete records according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Numeracy	Interpret production and process control indicators and data

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR3004 Set up a production or packaging line for operation	FDFOP3002A Set up a production or packaging line for operation	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR3004 Set up a production or packaging line for operation

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely and effectively set up a production or packaging line on at least one occasion, in line with production schedule, including:

conducting pre-start checks on machinery used for production to determine cleaning, maintenance and operation readiness

determining production parameters and requirements

setting up line according to production requirements

taking corrective action in response to typical faults and inconsistencies

completing workplace records and communicate line status with other personnel as required

applying safe work practices and identifying hazards and controls.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

operating principles of equipment and related accessories, including equipment adjustment points, range and location/alignment requirements of sensors and related feedback instruments, and status and purpose of guards

operating capacities of equipment used in the work area, including different types of equipment and/or components by processing operations

nature of set-up/changeover requirements, including product compatibility and related cleaning requirements, impact of variation in materials or product on set-up requirements, and equipment and/or attachment changeovers related to given products

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

pre-start checks required by set-up/changeover

related processes and personnel dependent on line set-up, and communication responsibilities

isolation, lock-out and tag out procedures and responsibilities

health and safety hazards and controls in the workplace

procedures and responsibility for reporting equipment performance information

operating principles of process control, including the relationship between control panels and systems and the physical equipment.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

personal protective equipment

production/packaging schedule and related advice on setup/changeover requirements

process/packaging equipment and related accessories and services

materials/consumables required of the process

hand tools

specifications:

information on equipment capacity and operating parameters.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR4001 Apply principles of statistical process control

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to collect statistical information and interpret data in order to inform work processes.

This unit applies to individuals who are required to collect, interpret and record data to inform work. This typically includes plotting data on run charts and statistical process control (SPC) charts; and identifying trends and variations according to given limits.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Collect statistical information	1.1 Identify data collection requirements and confirm with supervisor 1.2 Gather data using available collection equipment 1.3 Accurately record data to meet data collection requirements
2. Interpret data	2.1 Analyse data to identify variations and trends 2.2 Carry out calculations to determine unknown values 2.3 Determine corrective action requirements based on data 2.4 Document and store data according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Numeracy	Use statistical analysis techniques to calculate, compare and manipulate data
Writing	Record data and present information in required format
Get the work done	Make decisions based on analysis of available data Use manual and computer-based methods to interpret data and identify trends

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR4001 Apply principles of statistical process control	FDFOP2015A Apply principles of statistical process control	Updated to meet Standards for Training Packages Unit code updated to reflect AQF level Minor changes to Performance Criteria to clarify intent. Prerequisite removed.	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR4001 Apply principles of statistical process control

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has applied the principles of statistical process control to at least two different sets of data, including:

identifying data needed for collection

gathering and accurately recording required data

applying statistical analysis techniques and identifying variations, trends and any necessary corrective actions

presenting a range of statistical data in appropriate workplace format.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

data sampling methods, including the nature of the sample on which data is based, and the reasons for different sampling requirements that may apply in a given situation

concept of variation, including the difference between common and special causes of variation, and consequent options for reducing variation and remaining within a given range

the purpose and process of establishing targets and limits

the concept of standard distribution/standard deviation

methods used to interpret statistical data, including methods to determine the average, median and mean, and what these measures indicate

a variety of calculations to determine unknown values

using binomial theorem

using variability and probability to estimate and interpret outcomes in both numerical and qualitative terms

situations in which corrective action is required.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

statistical process control data

related data collection and analysis systems

calculator.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM2001 Follow work procedures to maintain Good Manufacturing Practice requirements

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 7.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to comply with relevant Good Manufacturing Practice (GMP) requirements and workplace quality standards in a pharmaceutical manufacturing facility.

The unit applies to individuals who follow GMP requirements to undertake routine pharmaceutical manufacture work as a junior operator, under supervision.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify requirements of GMP related to own work	1.1 Locate sources of information on GMP requirements in the workplace 1.2 Identify GMP requirements for pharmaceutical manufacture tasks 1.3 Confirm specific GMP requirements for own work
2. Prepare for work	2.1 Confirm personal hygiene meets GMP requirements 2.2 Prepare, use, store and dispose of personal protective equipment and contamination prevention clothing according to GMP requirements and workplace procedures 2.3 Comply with area entry and exit procedures when moving around the workplace
3. Follow GMP requirements when carrying out work activities	3.1 Routinely monitor work area, materials and equipment to ensure compliance with GMP requirements 3.2 Handle raw materials, product and packaging components according to GMP requirements and workplace procedures 3.3 Identify contamination and follow appropriate control measures relating to work responsibilities and GMP requirements 3.4 Identify processes, practices or conditions which are inconsistent with GMP requirements and report according to workplace procedures 3.5 Maintain workplace cleanliness and tidiness to meet GMP requirements 3.6 Conduct work according to workplace environmental procedures 3.7 Complete documentation according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Identify and comprehend information about GMP requirements
Writing	Record workplace information using appropriate language and in required format

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM2001 Follow work procedures to maintain Good Manufacturing Practice requirements Release 2	FBPPHM2001 Follow work procedures to maintain Good Manufacturing Practice requirements Release 1	Removed Foundation Skills Navigate the world of work and Interact with others Minor updates to Knowledge Evidence	Equivalent

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM2001 Follow work procedures to maintain Good Manufacturing Practice requirements

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 7.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has followed work procedures to maintain Good Manufacturing Practice (GMP) and demonstrated each of the following points at least once:

located and followed workplace information relating to GMP responsibilities

maintained good personal hygiene consistent with GMP requirements, including:

making team leader or supervisor aware of reportable illness

removal of jewellery

removal of makeup

used personal protective equipment and contamination prevention clothing according to workplace procedures

used and stored personal clothing and footwear consistent with GMP requirements and workplace procedures

followed workplace procedures when moving around the workplace to maintain GMP

followed GMP requirements when carrying out work functions

identified and responded to performance that fails to meet GMP requirements, including:

making adjustments

reporting to relevant personnel

handled and disposed of materials that are contaminated or non-conforming

identified and reported a situation that could compromise GMP requirements

maintained work area in a clean and tidy state

followed workplace procedures for documentation and recording.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

sources of advice on GMP requirements in relation to own work

the role of GMP in preventing contamination and potential implications of non-compliance

the relationship between GMP and the quality system, including:

personnel responsible for designing and managing GMP

personal role to maintain GMP

the role of internal and external auditors

personal protective equipment and contamination prevention clothing requirements

personal clothing and footwear use, storage and disposal requirements

storage and handling requirements for raw materials, product and packaging components relevant to work role

common types and sources of contamination in the work area including pest infestation

control methods and procedures used in the work area to maintain GMP, including:

the purpose of control

the consequences of lack of control

control monitoring

performance that is unacceptable or fails to meet specifications

actions required in response to non-conformance

workplace environmental procedures

workplace procedures for reporting and recording information.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a pharmaceutical manufacturing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment and contamination prevention clothing

commercial pharmaceutical production and packaging equipment

specifications:

GMP information relating to the workplace

reporting and monitoring systems

workplace instructions and procedures

relationships:

supervisor.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM3003 Work in a controlled environment

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to prepare to enter, work and exit a controlled environment in a pharmaceutical manufacturing facility.

The unit applies to individuals who apply Good Manufacturing Practice (GMP) requirements and operating principles to working in a controlled environment. Individuals work under broad direction and take responsibility for their own work.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to enter a controlled environment	1.1 Obtain workplace information, including workplace procedures related to working in a controlled environment 1.2 Remove jewellery and makeup according to workplace procedures 1.3 Wash hands according to workplace procedures 1.4 Source and fit personal protective equipment (PPE) and contamination prevention clothing prior to entering controlled environment 1.5 Check controlled environment operating conditions prior to entry
2. Work in a controlled environment	2.1 Enter controlled environment according to workplace procedures 2.2 Take commodity items into the controlled environment according to workplace procedures 2.3 Conduct work activities to minimise risk of contamination
3. Maintain a controlled environment	3.1 Identify controlled environment contamination risks 3.2 Control environmental contamination according to GMP requirements and workplace procedures 3.3 Maintain controlled environment work area according to workplace cleaning standards and environmental requirements 3.4 Report practices inconsistent with GMP according to workplace procedures
4. Exit a controlled environment	4.1 Follow workplace procedures to exit a controlled environment 4.2 Remove PPE and contamination prevention clothing according to workplace procedures 4.3 De-gown according to workplace procedures 4.4 Check, store and dispose of PPE according to manufacturer specifications, environmental and work health and safety requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret signs, symbols, checklists, production schedules, cleaning schedules and other technical information relevant to working in controlled environments Access and interpret GMP information relevant to working in controlled environments
Writing	Complete workplace documentation using appropriate language and in required format
Interact with others	Report GMP concerns to relevant personnel using required communication method
Navigate the world of work	Recognise and follow workplace requirements, including safety requirements and GMP, associated with own role and area of responsibility

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Controlled environment must include at least one of the following:	controlled, non-classified environment cleanrooms that are controlled environments that have been certified as meeting an internationally recognised standard.
Contamination prevention clothing must include at least one of the following:	facility suits for controlled, non-classified environment disposable and reusable garments for controlled, classified cleanroom environments.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM3003 Work in a controlled environment	Not applicable	New unit	No equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM3003 Work in a controlled environment

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has worked in at least one controlled environment, and demonstrated that they have:

accessed workplace information to identify controlled environment work requirements

read and interpreted workplace procedures, including pictorial and written signs/instructions applicable to working in a controlled environment

checked operating conditions of the controlled environment according to workplace and Good Manufacturing Practice (GMP) requirements

maintained good personal hygiene and cleanliness appropriate to working in a controlled environment, consistent with GMP requirements, including:

making team leader or supervisor aware of reportable illness

removal of jewellery

removal of makeup

following changing procedures

cleaned and sanitised hands using recognised procedures for:

washing with soap and water

rubbing with an alcohol-based formulation

used facility suits and personal protective equipment appropriate for the grade of controlled environment or cleanroom in a manner that does not generate additional contaminants

entered and exited a controlled environment in a manner to minimise contamination

identified and reported any condition that may cause shedding of abnormal numbers or types of contaminants

identified contamination hazards typically encountered in pharmaceutical manufacturing environments and took steps to prevent identified hazards

cleaned and maintained work area to meet workplace cleaning standards and environmental requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

international nomenclature and classification of controlled environments and cleanrooms

GMP grades of cleanrooms and their relationship to the International Organization for Standardization (ISO) classification system

GMP requirements for the qualification of cleanrooms

key design requirements for controlled environments and cleanroom for product protection:

layout and architecture

product and process requirements for clean air

filtration, including High Efficiency Particulate Air (HEPA) filters and the theory of particle filtration

airlocks for materials, equipment and people

turbulent and laminar air flows

pressure differentials

box-within-a-box principle

cleanability and maintainability

how controlled environments operate to control contamination, including:

clean rooms, including how they are certified

controlled, non-classified environments

clean zones

monitor and test systems

isolator technology

at rest and in operation

gowning and cleaning

GMP requirements and workplace procedures for working in controlled environments and cleanrooms, including:

requirements for approving and taking commodity items into the cleanroom

restrictions on movement of personnel to minimise cross-contamination

cleanroom garments, including types, materials, processing and reprocessing

personal hygiene requirements

clothing and footwear requirements for working in and moving between work areas

personal clothing use, storage and disposal requirements

workplace cleaning standards and environmental requirements relating to own work

responsibilities of general cleaning staff and how to work with a cleaning team

the role of cleaning and sanitising in preventing contamination of materials and products and protection of personnel, including:

how improper cleaning of a controlled environment or cleanroom can lead to product contamination

the need for proper selection of equipment and materials for proper cleaning

controlled environment operating conditions, including:

differentials pressures

particle counts

microbial sampling

laminar air flow

humidity

temperature

room status

cleanliness status

hygiene and basic elements of microbiology

sources of contamination, including:

product

people

tools

facilities

equipment

risks associated with controlled environment and cleanroom operators:

physical behaviour, including how to walk and stand in a cleanroom

personal hygiene

psychological

workplace attitudes and habits

communications between workers

electrostatic discharge

contamination risks associated with controlled environment and clean room operations, including:

number of personnel in the controlled environment

activities being undertaken

leaks

malfunctioning equipment

low differential pressures

high particle counts

incorrect air flow and velocity

humidity

temperature

room status inactive or in alarm

lack of cleanliness

common practices inconsistent with GMP found in controlled environment and clean room operations, including:

damage to plant or equipment

failure of cleaning regime

signs of pest infestation

missing or inaccurate records

failure to follow workplace procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a pharmaceutical manufacturing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment and contamination prevention clothing

cleaning materials and equipment associated with working in a controlled environment

specifications:

workplace procedures related to working in a controlled environment including gowning/de-gowning procedures that comply with GMP requirements

workplace cleaning standards and environmental requirements related to working in a controlled environment.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM3004 Clean and sanitise facilities and equipment

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to plan, prepare, clean and sanitise processing facilities and equipment in a pharmaceutical manufacturing facility.

The unit applies to individuals who apply Good Manufacturing Practice (GMP) requirements and operating principles to the cleaning and sanitising of facilities and equipment. Individuals work under broad direction and take responsibility for their own work.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Plan and prepare to clean pharmaceutical processing areas and equipment	1.1 Obtain cleaning task requirements, including job specifications and workplace procedures for sampling and testing cleaning outcomes 1.2 Identify surfaces and soil and dirt types and select appropriate cleaning techniques 1.3 Select and prepare cleaning chemicals required for job 1.4 Select and check cleaning equipment and consumables for serviceability and compliance with cleaning and sanitation requirements of GMP cleaning program 1.5 Rectify or report faults before starting work 1.6 Confirm services are available and ready for operation 1.7 Source and fit personal protective equipment (PPE) according to procedures for health and safety in the workplace 1.8 Obtain cleaning consumables to meet anticipated usage patterns 1.9 Select and install signs and barricades according workplace procedures 1.10 Set the plant for automated cleaning cycle or initiate a manual clean
2. Remove waste	2.1 Collect and dispose of waste according to procedures and legislative requirements for the environment and health and safety in the workplace 2.2 Clean and sanitise rubbish bins and insert new replacement bin liners according to workplace procedures
3. Clean and sanitise pharmaceutical processing surfaces	3.1 Change status label of area and equipment and check status prior to cleaning 3.2 Remove loose dirt and debris from pharmaceutical processing surfaces prior to applying cleaning treatment 3.3 Follow cleaning steps according to workplace procedures 3.4 Apply cleaning chemicals to pharmaceutical surfaces according to manufacturers' specifications and workplace procedures 3.5 Thoroughly rinse and dry surfaces according to workplace procedures 3.6 Apply chemical disinfectants and sanitisers to surfaces according to workplace procedures 3.7 Report practices inconsistent with GMP according to workplace procedures
4. Clean and sanitise pharmaceutical processing equipment	4.1 Clean and sanitise processing equipment according to GMP requirements and workplace procedures 4.2 Monitor the cleaning process and identify and report deviations from job specifications according to workplace procedures 4.3 Inspect and confirm equipment cleanliness status against acceptance criteria and take appropriate action to rectify non-conformances 4.4 Confirm relevant sampling or testing methods including sampling or testing points, types of samples and measurements requirements 4.5 Take, collect, store and transport samples according to sampling plan, relevant methods and standards 4.6 Return equipment to operating order 4.7 Record and certify data and information about equipment cleaning and sanitising, including cleaning status, sampling and testing according to workplace procedures and GMP requirements
5. Return plant to operating condition	5.1 Remove signs and barricades according to workplace procedures and work health and safety 5.2 Clean, check and store cleaning equipment and PPE according to manufacturers' specifications, environmental and workplace health and safety requirements 5.3 Store and dispose of unused chemicals according to manufacturers' specifications, and workplace health and safety requirements 5.4 Order and replenish cleaning consumables 5.5 Document tasks completed according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Identify and follow signs, symbols, checklists, production schedules, cleaning schedules and other technical information relevant to cleaning and sanitising facilities and equipment Identify and follow workplace information, specifications and safety data sheets (SDS) Identify and interpret GMP information relevant to cleaning and sanitising facilities and equipment
Writing	Complete checklists, standard forms and reports relating to practices inconsistent with GMP
Oral communication	Use clear language to report contamination risks and practices inconsistent with GMP Participate in verbal exchanges to respond to questions and clarify information
Numeracy	Interpret measurements and numerical symbols in SDSs Record data and information using mathematical symbols and conventions
Navigate the world of work	Recognise and follow workplace requirements, including safety requirements and GMP, associated with own role and area of responsibility

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

PPE must include:	one of the following: protective gown scrubs smock statcoat cleanroom coverall disposable coverall plus all of the following: disposable overshoes or cleanroom boots hair net goggles or safety glasses.
Waste must include:	cleaning material or product waste hazardous waste general processing and laboratory waste.
Monitoring of the cleaning process must include:	chemical strength cycle time(s) temperature contact time rinse water quality.
Sampling or testing methods must include:	visual inspection pH tests of final rinse water swabbing of equipment surfaces for presence of contamination.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM3004 Clean and sanitise facilities and equipment	Not applicable	New unit	No equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM3004 Clean and sanitise facilities and equipment

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that, the individual has cleaned and sanitised facility surfaces and equipment of at least one manufacturing environment, including:

accessed cleaning schedules or other workplace information to identify cleaning requirements

interpreted workplace procedures applicable to cleaning operations, including pictorial and written signs/instructions

identified soil types present in the following work surfaces, and selected cleaning equipment and agents required to clean the surfaces:

floors

walls

ceilings

benches

outer surfaces of equipment

door handles and door frames

light switches

vents

grills

pass-through cabinets

identified hazards and controlled risks, including contamination hazards encountered in pharmaceutical manufacturing environments

confirmed supply of necessary cleaning and sanitising equipment and services

replenished different types of consumables used in cleaning processes

selected and prepared cleaners and sanitisers according to workplace procedures

selected, fitted and used personal protective equipment (PPE) required for tasks

prepared equipment for cleaning according to manufacturers' instructions, including:

rendered equipment safe to clean

cleared product and waste materials

covered motors and instrumentation where steam or water hoses are used

dismantled and reassembled equipment parts for cleaning according to operation and maintenance manual

applied correct cleaning and sanitising procedures to equipment and surfaces

taken samples and conducted tests according to workplace procedures

inspected equipment to identify equipment condition and cleanliness

stored cleaners, sanitisers and related equipment according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

responsibilities of cleaning staff and procedures for cleaning teams

common types of microbiological, physical and chemical contaminants in pharmaceutical processing facilities

Good Manufacturing Practice (GMP) requirements and role of cleaning and sanitising in preventing contamination of materials and products, and in the protection of personnel and external contractors

risks associated with cleaning and sanitising operations and cross contamination prevention

personal hygiene, clothing and footwear requirements,

clothing storage and disposal for working in and moving between work areas

terminology relating to chemical cleaning and decontamination, including:

cleaners

disinfectants

sanitisers

sterilants

fogging

fumigation

services used in a pharmaceutical manufacturing process, including:

potable and purified water

steam

compressed and instrumentation air

types of cleaning equipment suitable for use in a pharmaceutical processing environment, including their use and storage,

different cleaning methods:

clean-in-place (CIP)

clean-out-of place (COP)

manual cleaning

purpose and basic principles of CIP, including the use and functions of caustic and acid solutions, and cleaning sequence and stages

advantages and disadvantage of automated and semi-automated CIP systems

types of cleaning equipment include:

CIP spray balls

bottle brushes

disinfecting solutions

non-shedding wipes

hygienic vs unhygienic design features of facilities and equipment, including inserts and dead legs

the differences between:

cleaning

disinfecting

sanitising

sterilising

properties and functions of different cleaning and sanitising agents for pharmaceutical industry

different levels of cleaning requirements depending on the reason for cleaning, and whether equipment is dedicated or shared

the influence of the time between manufacture and cleaning (dirty hold time), and the time between cleaning and use (clean hold time) on a cleaning process

acceptance criteria used to evaluate cleaning quality, including:

how cleaning is measured

commonly used sampling and testing

considerations when choosing and using cleaning chemicals including:

the correct selection of chemicals for the surface being cleaned

the chemical and physical properties of the soils or residues to be removed

the interactions between cleaning chemicals and the surfaces they may adhere to

the solubility of the soil/residue in the cleaning solution

the need to rotate sanitisers

the frequency of cleaning and sanitising

manual, semi-automated and fully automated cleaning methods

the variable factors that influence cleaning effectiveness and performance

critical parameters in a cleaning and sanitising process including:

time

temperature

concentration

GMP requirements for the validation of cleaning processes

waste related to pharmaceutical manufacturing processes, including:

cleaning material

product waste

hazardous waste

general processing and laboratory waste

waste collection, recycling and handling procedures relevant to own work responsibilities

procedures for responding to out-of-limits or unacceptable performance or outcomes

common practices inconsistent with GMP found in cleaning and sanitising operations, including:

damage to plant or equipment

failure of cleaning regime

signs of pest infestation

missing or inaccurate records

failure to follow workplace procedures

purpose of keeping records and the recording requirements of GMP, including the legal significance of certifying and verifying GMP records.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a commercial pharmaceutical or complementary medicine manufacturing workplace setting or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

equipment and surfaces to be cleaned

chemicals and/or automated chemical addition system services and their related safety data sheets

data collection forms and information recording systems

specifications:

cleaning procedures and related advice on equipment operation that comply with GMP requirements

workplace health and safety procedures related to cleaning and sanitising pharmaceutical manufacturing equipment

cleaning schedule

data collection and information recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM3005 Operate a concentration process

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 5.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, monitor, adjust and shut down a concentration process in a pharmaceutical manufacturing facility.

The unit applies to individuals who apply Good Manufacturing Practice (GMP) and operating principles to the concentration process. Individuals work under broad direction and take responsibility for their own work.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the concentration equipment and process for operation	1.1 Identify production requirements from workplace documentation 1.2 Confirm materials and services meet production requirements 1.3 Confirm required facilities, storage, equipment and personnel are available 1.4 Select and fit personal protective equipment and contamination prevention clothing according to workplace procedures 1.5 Carry out line clearance procedures according to production requirements and equipment operation and maintenance manual 1.6 Follow procedures to eliminate or control the risk of cross-contamination 1.7 Conduct pre-start checks and start up concentration process according to workplace procedures
2. Operate and monitor the concentration process	2.1 Monitor concentration process to confirm that process parameters are within required limits 2.2 Identify and report out of limit products or processes according to workplace procedures 2.3 Maintain work area according to workplace cleaning standards 2.4 Conduct process according to safety and environmental requirements 2.5 Complete documentation according to workplace requirements
3. Shut down the concentration process	3.1 Confirm the shutting down process according to workplace procedures 3.2 Safely shut down the process 3.3 Report maintenance requirements according to workplace procedures 3.4 Complete records according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Identify relevant information from workplace documentation and interpret requirements for a concentration process
Writing	Complete workplace documentation using appropriate language and in required format
Numeracy	Interpret measurement information to set, monitor and adjust process parameters

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM3005 Operate a concentration process Release 2	FBPPHM3005 Operate a concentration process Release 1	Foundation skills table updated Range of conditions deleted to remove duplication Minor changes to performance evidence and assessment conditions for clarity	Equivalent

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM3005 Operate a concentration process

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 5.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely operated at least one concentration process, including:

confirmed production requirements and related facilities, storage and equipment

correctly gown using Standard Operating Procedures (SOP) for the operations performed batch and product changeovers, including line clearance procedures

conducted pre-start checks required for safe operation of the concentration process, including:

carried out required area or line clearances

inspected equipment condition to identify signs of wear

checked all safety equipment in place and operational

checked equipment clean or sanitised

checked equipment correctly configured for processing requirements

started, operated, monitored and adjusted a concentration process to achieve required outcomes

conducted in-process control checks to confirm the process remains within limits

calculated yields and determined the process parameters required to ensure concentration is within specification

taken samples for product testing in accordance with SOP

taken corrective action in response to a non-conformance according to SOP

safely shut down the process according to workplace procedures

cleaned and maintained work area to meet workplace cleaning standards and environmental requirements

completed records according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

types of pharmaceutical concentration processes

stages of a concentration process, including:

the purpose, methods and outcomes of each stage

the effect of process parameters on each stage

basic operating principles, requirements and parameters of concentration process equipment, including:

main equipment components, operating capacities and applications

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

corrective actions required where operation is outside specified operating parameters

services used in a concentration process, including:

potable and purified water

steam

compressed and instrumentation air

vacuum

line clearance procedures, including procedures for clearing feed lines

workplace health and safety hazards, risks and controls relevant to a concentration process, including:

use of solvents

functions and limitations of personal protective equipment and contamination prevention clothing

pre-start check requirements including:

required area or line clearances

equipment condition to identify signs of wear

safety equipment in place and operational

equipment clean or sanitised

equipment correctly configured for processing requirements

methods used to monitor concentration process, including inspecting, measuring and testing

product and process specifications, procedures and operating parameters for different products and materials

quality requirements of materials and the effect of variations on the concentration process

contamination risks associated with the concentration process including microbiological and cross contamination

common causes of out-of-specification product or process and corrective actions required

concentration process shutdown procedures and responsibilities

Good Manufacturing Practice (GMP) requirements associated with a concentration process and related control measures

environmental issues and controls relevant to the concentration process, including waste collection, restriction of movement and handling procedures

requirements for completion of workplace documentation.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a pharmaceutical manufacturing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment and contamination prevention clothing

liquid extracts to be concentrated

concentration equipment, materials and services

cleaning materials and equipment associated with a concentration process

record keeping system

specifications:

product and intermediate product specifications, control points and processing parameters

recording requirements and procedures in accordance with GMP requirements

workplace documentation relating to concentration process and procedures that comply with GMP requirements

cleaning procedures associated with a concentration process.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM3006 Operate an extraction process

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 5.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down an extraction process used to isolate organic materials using solvents in a pharmaceutical manufacturing facility.

The unit applies to individuals who apply Good Manufacturing Practice (GMP) and operating principles to the extraction process. Individuals work under broad direction and take responsibility for their own work.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the extraction equipment and process for operation	1.1 Confirm, blend and prepare materials to meet production requirements 1.2 Confirm required facilities, storage, equipment and personnel are available 1.3 Select and fit personal protective equipment and contamination prevention clothing according to workplace procedures 1.4 Carry out line clearance procedures according to production requirements and equipment operation and maintenance manual 1.5 Follow procedures to eliminate or control the risk of cross-contamination 1.6 Conduct pre-start checks according to workplace procedures 1.7 Load material into percolator
2. Operate and monitor the extraction process	2.1 Start up and monitor extraction process to confirm that specifications are within required limits 2.2 Identify and report out of limit products or processes according to workplace procedures 2.3 Maintain work area according to workplace cleaning standards 2.4 Conduct process according to safety and environmental requirements 2.5 Complete documentation according to workplace requirements
3. Shut down the extraction process	3.1 Confirm workplace procedures for shutting down the process 3.2 Safely shut down the process 3.3 Complete records according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Identify relevant information from workplace documentation and interpret requirements for the extraction process
Writing	Complete workplace documentation using appropriate language and in required format

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM3006 Operate an extraction process Release 2	FBPPHM3006 Operate an extraction process Release 1	Minor changes to application, knowledge evidence and assessment conditions for clarity Foundation skills table updated Range of conditions deleted to remove duplication	Equivalent

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM3006 Operate an extraction process

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 5.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely operated at least one extraction process, including:

confirmed production requirements and related facilities, storage and equipment

correctly gown using Standard Operating Procedures for the operations performed batch and product changeovers, including line clearance procedures

performed batch and product changeovers, including line clearance procedures

conducted pre-start checks required for the safe operation of the extraction process, including:

carried out required area or line clearances

inspected equipment condition to identify signs of wear

checked all safety equipment in place and operational

checked equipment clean or sanitised

checked equipment correctly configured for processing requirements

started, operated, monitored and adjusted a process to achieve required outcomes

conducted in-process control checks to confirm the process remains within limits

inspected product for defects

taken corrective action in response to a non-conformance

safely shut down the process according to workplace procedures

cleaned and maintained work area to meet workplace cleaning standards and environmental requirements

completed records according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

stages of the extraction process, including:

the purpose, methods and outcomes of each stage

the effect of material density on filtration

packing processes required for different types of materials

basic operating principles, requirements and parameters of extraction process equipment, including:

main equipment components, operating capacities and applications

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

corrective actions required where operation is outside specified operating parameters

line clearance procedures, including procedures for clearing feed lines

workplace health and safety hazards, risks and controls relevant to an extraction process, including:

use of solvents

functions and limitations of personal protective equipment and contamination prevention clothing

pre-start check requirements, including:

required area or line clearances

equipment condition to identify signs of wear

safety equipment in place and operational

equipment clean or sanitised

equipment correctly configured for processing requirements

methods used to monitor extraction process, including:

inspecting

measuring

testing

calculating yields

quality requirements of materials and the effect of variations on the extraction process

product and process specifications, procedures and operating parameters for different products and materials

contamination risks associated with the extraction process

common causes of out-of-specification product or process and corrective actions required

extraction process shutdown and changeover procedures and responsibilities

Good Manufacturing Practice (GMP) requirements associated with an extraction process and related control measures

environmental issues and controls relevant to the extraction process, including waste collection and handling procedures

requirements for completion of workplace documentation.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a pharmaceutical manufacturing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment and contamination prevention clothing

extraction solvents, material and equipment

cleaning materials and equipment associated with an extraction process

record keeping system

specifications:

product and intermediate product specifications, control points and processing parameters

recording requirements and procedures in accordance with Good Documentation Practice

workplace documentation relating to an extraction process and procedures that comply with GMP requirements

cleaning procedures associated with an extraction process.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM3008 Operate an aseptic fill and seal process

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 5.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, monitor, adjust and shut down an aseptic fill and seal process within a graded cleanroom environment in a pharmaceutical manufacturing facility.

The unit applies to individuals who apply Good Manufacturing Practice (GMP) requirements and operation principles to the aseptic fill and seal process. Individuals work under broad direction and take responsibility for their own work.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Set up filling and sealing process	1.1 Identify production requirements from workplace documentation 1.2 Confirm materials, packaging components and consumables are available to meet batch and production requirements 1.3 Confirm required facilities and equipment are available 1.4 Source and fit cleanroom garments and personal protective equipment according to gowning Standard Operating Procedures (SOP) 1.5 Maintain sterile quality of the gown according to workplace gowning SOP 1.6 Fit and adjust machine components and attachments according to production requirements and equipment operation and maintenance manual 1.7 Enter processing and operating parameters according to safety and production requirements 1.8 Check and adjust equipment performance according to equipment operating procedures 1.9 Conduct pre-start checks according to workplace procedures
2. Operate and monitor a filling and sealing process	2.1 Start up and monitor aseptic fill and seal process to confirm products are within required limits 2.2 Monitor packaging quality and seal integrity to confirm that specifications are met 2.3 Identify and report out of limit products or processes according to workplace procedures 2.4 Maintain work area according to workplace cleaning standards 2.5 Maintain consistent aseptic techniques 2.6 Conduct process and sampling according to safety requirements and environmental monitoring procedures 2.7 Contain, remove and report spillages according to procedures 2.8 Complete documentation according to workplace requirements
3. Shut down filling and sealing process	3.1 Confirm the workplace procedures for shutting down the process 3.2 Complete end-of-batch procedures according to batch instructions 3.3 Safely shut down the process 3.4 Clean sealing equipment according to workplace procedures 3.5 De-gown according to workplace gowning SOP 3.6 Complete records according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Identify relevant information from workplace documentation, SOP and batch instructions and interpret requirements for the aseptic fill and seal process
Writing	Complete workplace documentation using appropriate language and in required format
Numeracy	Confirm process specifications for flow rates, temperature, fill levels, weights and volumes

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM3008 Operate an aseptic fill and seal process Release 2	FBPPHM3008 Operate an aseptic fill and seal process Release 1	Foundation skills table updated Range of conditions deleted to remove duplication Minor changes to assessment requirements and assessment conditions for clarity	Equivalent

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM3008 Operate an aseptic fill and seal process

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 5.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated at least one aseptic fill and seal process, including:

accessed workplace information to confirm production requirements for the aseptic fill and seal process

confirmed supply of necessary materials, packaging components and consumables for the aseptic fill and seal process

prepared for and completed sterile gowning via operator gowning validation

selected, fitted and used cleanroom garments and personal protective equipment including gowning and de-gowning

maintained the sterile quality of the gown after performance of gowning procedures and aseptic process by microbiological surface sampling of several locations on gown

followed required work area entry and exit procedures and moved around the work area in a manner that does not generate additional contaminants

conducted pre-start checks required for the safe operation of the aseptic fill and seal process, including:

carrying out required area or line clearances

inspecting equipment condition to identify signs of wear

confirming all safety equipment including environmental monitoring equipment is in place and operational

confirming that equipment is clean or sanitised and aseptic components installed

confirming that equipment is correctly configured for processing requirements

started, operated, monitored and adjusted aseptic fill and seal process equipment to achieve required outcomes, including:

supply and flow of materials to and from process

flow rates

weights and volumes

fill levels

temperature, including materials and sealing temperatures

supply of packaging components and consumables

container closure integrity

conducted in-process control checks to confirm the process remains within limits

conducted an environmental operating procedure, including taking samples of air and surfaces using air sampling and settle plates and contact plates

inspected units for defects

taken corrective action in response to a non-conformance

maintained consistent aseptic techniques

followed end-of-batch procedures, including:

line clearance and cleaning

yield calculation

materials reconciliation

product labelling

safely shut down the process according to workplace procedures

cleaned and maintained work area to meet workplace cleaning standards and environmental requirements

completed records according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

stages of the aseptic fill and seal process, including:

the purpose, methods and outcomes of each stage

control points

how the flow of an aseptic fill and seal process affects outputs on downstream processes

quality characteristics to be achieved by the aseptic fill and seal process, including:

quality requirements of packaging components and consumables

sterilisation requirements and procedures

fill volume by levels and weights

requirements of seal formation and integrity

importance of maintaining sterile product

integrity testing procedures

principles of filling and sealing, including properties of packaging materials used

depyrogenation and presterilisation components

aseptic container preparation, handling and loading

functions and limitations of cleanroom garments and personal protective clothing and equipment

gowning and de-gowning techniques

cleanroom behaviour and hygiene

aseptic techniques

microbiology applicable to aseptic fill and seal process

basic operating principles, requirements and parameters of aseptic filling and sealing equipment, including:

main equipment components, operating capacities and applications

typical faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

status and purpose of guards

the purpose and location of sensors and related feedback instrumentation

corrective actions taken where operation is outside specified operating parameters

operating principles of process control, including the relationship between control panels, systems and physical equipment

pre-start checks requirements, including:

carrying out required area or line clearances

inspecting equipment condition to identify signs of wear

confirming all safety equipment is in place and operational

confirming that equipment is clean or sanitised

confirming that equipment is correctly configured for processing requirements

methods used to monitor an aseptic fill and seal process, including:

inspecting

measuring

testing

product, packaging and process changeover procedures and responsibilities

common causes of out-of-specification product or process and corrective actions required, including the effect of variations in both product and packaging components or consumables on filling and sealing performance

end-of-batch procedures, including:

calculating yield

materials reconciliation

product labelling

actions required if yield or reconciliation is not within prescribed limits

requirements of different shutdowns, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

line clearance procedures, including cleaning and sanitation procedures

isolation, lock out and tag out procedures and responsibilities

Good Manufacturing Practice (GMP) requirements associated with aseptic fill and seal process and related control measures

environmental issues and controls relevant to the aseptic fill and seal process, including waste collection and handling procedures

requirements for completion of workplace documentation.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a pharmaceutical workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

cleanroom garments and personal protective equipment

aseptic fill and seal process equipment

materials, packaging components and consumables for an aseptic fill and seal process

microbiological surface sampling tools (touch plates)

microbiological growth medium for process simulation (media fill)

environmental monitoring equipment

cleaning materials and equipment associated with aseptic fill and seal process

record keeping system

specifications:

product and intermediate product specifications, control points and processing parameters

specifications, control points and processing parameters

workplace documentation relating to aseptic fill and seal process and procedures that comply with GMP requirements information on equipment capacity and operating parameters

microbiological surface sampling limits for gown locations

cleaning and environmental monitoring procedures associated with aseptic fill and seal process.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM3009 Operate an aseptic form, fill and seal process

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 5.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down an aseptic form, fill and seal process within a graded cleanroom environment in a pharmaceutical manufacturing facility.

The unit applies to individuals who use Good Manufacturing Practice (GMP) requirements and operation principles in the aseptic form, fill and seal process. Individuals work under broad direction and take responsibility for their own work.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Set up form, fill and seal process	1.1 Identify production requirements from workplace documentation 1.2 Confirm materials, packaging components and consumables are available to meet batch and production requirements 1.3 Confirm required facilities and equipment are available 1.4 Source and fit cleanroom garments and personal protective equipment according to workplace gowning Standard Operating Procedures (SOP) 1.5 Maintain contamination free gloves and gown according to workplace gowning SOP 1.6 Fit and adjust machine components and attachments according to production requirements and equipment operation and maintenance manual 1.7 Enter processing and operating parameters according to safety and production requirements 1.8 Check and adjust equipment performance according to equipment operating procedures 1.9 Conduct pre-start checks according to workplace procedures
2. Operate and monitor a form, fill and seal process	2.1 Start up and monitor aseptic form, fill and seal process to confirm products are within required limits 2.2 Monitor packaging quality and seal integrity to confirm that specifications are met 2.3 Identify and report out of limit products or processes according to workplace procedures 2.4 Maintain work area according to workplace cleaning standards 2.5 Maintain consistent aseptic techniques 2.6 Conduct process and sampling according to safety requirements and environmental monitoring procedures 2.7 Contain, remove and report spillages according to SOP 2.8 Complete documentation according to workplace requirements
3. Shut down a form, fill and seal process	3.1 Confirm the workplace procedures for shutting down the process 3.2 Complete end-of-batch procedures according to batch instructions 3.3 Safely shut down the process 3.4 Clean sealing equipment according to workplace procedures 3.5 De-gown according to workplace gowning SOP 3.6 Complete records according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Identify relevant information from workplace documentation, SOP and batch instructions and interpret requirements for the aseptic form, fill and seal process
Writing	Complete workplace documentation using appropriate language and in required format
Numeracy	Confirm process specifications for flow rates, temperature, fill levels, weights, volumes, pressure and wall thickness

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM3009 Operate an aseptic form, fill and seal process Release 2	FBPPHM3009 Operate an aseptic form, fill and seal process Release 1	Foundation skills table updated Range of conditions deleted to remove duplication Minor changes to assessment conditions for clarity	Equivalent

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM3009 Operate an aseptic form, fill and seal process

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 5.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated at least one aseptic form, fill and seal process, including:

accessed workplace information to confirm production requirements for the aseptic form, fill and seal process

confirmed supply of necessary materials, packaging components and consumables for the aseptic form, fill and seal process

selected, fitted and used cleanroom garments and personal protective equipment including gowning and de-gowning

maintained the sterile quality of the gown after performance of gowning procedures and aseptic process by microbiological surface sampling of several locations on gown

followed required work area entry and exit procedures and moved around the work area in a manner that does not generate additional contaminants

conducted pre-start checks required for the safe operation of the aseptic form, fill and seal process, including:

carried out required area or line clearances

inspected equipment condition to identify signs of wear

checked all safety equipment in place and operational

confirmed equipment clean or sanitised

confirmed equipment correctly configured for processing requirements

started, operated, monitored and adjusted aseptic form, fill and seal process equipment to achieve required outcomes, including:

container formation and appearance

supply and flow of materials to and from process and pressure

flow rates

weights and volumes

fill levels

temperature, including materials and sealing temperatures

supply of packaging components and consumables

container closure integrity

conducted in-process control checks to confirm the process remains within limits

inspected units for defects

taken corrective action in response to a non conformance

maintained consistent aseptic techniques

followed end-of-batch procedures, including:

line clearance and cleaning

loss of sterility

filler integrity testing

yield calculation

materials reconciliation

environmental monitoring

product labelling

actions required if yield or reconciliation is not within prescribed limits

safely shut down the process according to workplace procedures

cleaned and maintained work area to meet workplace cleaning standards and environmental requirements

completed records according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

stages of the aseptic form, fill and seal process, including:

the purpose, methods and outcomes of each stage

control points

principles of filling and sealing, including properties of packaging materials used

the form process

principles of heat sterilisation

the effect of heat sterilisation on microbiological characteristics of product and packaging materials, and a filling process

flow of an aseptic form, fill and seal process and the effect of outputs on downstream processes

quality characteristics to be achieved by the aseptic form, fill and seal process, including:

quality requirements of packaging components and consumables

sterilisation requirements and procedures

fill volume by levels and weights

internal and external leakers

appearance, including; legibility of embossing, burnt polymer and streaking

requirements of seal formation and integrity

importance of maintaining sterile product

integrity testing procedures

aseptic container preparation and forming, filling and sealing requirements

basic operating principles, requirements and parameters of aseptic form, filling and sealing equipment, including:

main components, operating capacities and applications

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

status and purpose of guards

the purpose and location of sensors and related feedback instrumentation

corrective actions taken where operation is outside specified operating parameters

common causes of out-of-specification product or process and corrective actions required, including the effect of variations in both product and packaging components or consumables on form, filling and sealing performance

functions and limitations of cleanroom garments and personal protective clothing and equipment, including:

sterile gowns

surgical or elastic gloves

face masks

hair nets or sterile hoods

beard/moustache covers

protective goggles or glasses

sterile disposable overshoes, cleanroom boots and shoe covers

gowning and de-gowning techniques

cleanroom behaviour and hygiene

aseptic technique

microbiology applicable to aseptic form, fill and seal process

pre-start checks requirements, including:

carrying out required area or line clearances

inspecting equipment condition to identify signs of wear

confirming all safety equipment are in place and operational

confirming that equipment is clean or sanitised

confirming that equipment is correctly configured for processing requirements

methods used to monitor an aseptic form, fill and seal process, including:

inspecting

measuring

testing

product, packaging and process changeover procedures and responsibilities

end-of-batch procedures, including:

line clearance and cleaning

loss of sterility

filler integrity testing

calculating yield

materials reconciliation

environmental monitoring

product labelling

actions required if yield or reconciliation is not within prescribed limits

requirements of different shutdowns, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

line clearance procedures, including cleaning and sanitation procedures

isolation, lock out and tag out procedures and responsibilities

operating principles of process control, including the relationship between control panels, systems and physical equipment

Good Manufacturing Practice (GMP) requirements associated with aseptic form, fill and seal process and related control measures

environmental issues and controls relevant to the aseptic form, fill and seal process, including;

particle count specification

waste collection and handling procedures

requirements for completion of workplace documentation.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a pharmaceutical workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

cleanroom garments and personal protective equipment

aseptic form, fill and seal process equipment

materials, packaging components and consumables for an aseptic form, fill and seal process

microbiological surface sampling tools (touch plates)

microbiological growth medium for process simulation (media fill)

environmental monitoring equipment

cleaning materials and equipment associated with aseptic form, fill and seal process

record keeping system

specifications:

product and intermediate product specifications, control points and processing parameters

specifications, control points and processing parameters

workplace documentation relating to aseptic fill and seal process and procedures that comply with GMP requirements information on equipment capacity and operating parameters

microbiological surface sampling limits for gown locations

cleaning and environmental monitoring procedures associated with aseptic form, fill and seal process.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM3010 Operate a compressing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a tablet compressing process in a pharmaceutical manufacturing facility.

The unit applies to individuals who apply Good Manufacturing Practice (GMP) and operating principles to the compressing process. Individuals work under broad direction and take responsibility for their own work.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the compressing process for operation	1.1 Confirm materials and equipment are available and meet production requirements 1.2 Select and fit personal protective equipment and contamination prevention clothing according to workplace procedures 1.3 Fit and adjust machine components and attachments according to production requirements and equipment operation and maintenance manual 1.4 Enter processing and operating parameters according to safety and production requirements 1.5 Conduct pre-start checks according to workplace requirements
2. Operate and monitor the compressing process	2.1 Start up and monitor compressing process to confirm specifications are within required limits 2.2 Identify and report out of limit tablet products or processes according to workplace procedures 2.3 Maintain work area according to workplace cleaning standards 2.4 Conduct process according to safety and environmental requirements 2.5 Contain, remove and report spillages according to workplace procedures 2.6 Complete documentation according to workplace requirements
3. Shut down the compressing process	3.1 Confirm the workplace procedures for shutting down the process 3.2 Complete end-of-batch procedures according to batch instructions and workplace procedures 3.3 Safely shut down the process 3.4 Complete records according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Identify relevant information from workplace documentation and interpret requirements for the compressing process
Writing	Complete workplace documentation using appropriate language and in required format
Numeracy	Interpret production requirements for type and number of tablets to be compressed
Navigate the world of work	Identify workplace procedures relevant to own role
Interact with others	Report operational and safety information to relevant personnel using required communication method
Get the work done	Plan, organise and implement tasks required to achieve production outcomes Use problem-solving skills to analyse product and process faults and decide on appropriate action

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Pre-start must include:	carrying out required area or line clearances inspecting equipment condition to identify signs of wear confirming all safety equipment is in place and operational confirming that equipment is clean or sanitised confirming that equipment is correctly configured for processing requirements.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM3010 Operate a compressing process	FDFPH2008A Operate a compressing process	Updated to meet Standards for Training Packages Changes to performance criteria for clarity Code changed to reflect AQF alignment	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM3010 Operate a compressing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all the elements and performance criteria of this unit.

There must be evidence that the individual has safely operated at least one tablet compressing process, including:

selected, fitted and used personal protective equipment and contamination prevention clothing

conducted pre-start checks required for the safe operation of the compressing process, including:

carrying out required area or line clearances

inspecting equipment condition to identify signs of wear

confirming all safety equipment is in place and operational

confirming that equipment is clean or sanitised

confirming that equipment is correctly configured for processing requirements

started, operated, monitored and adjusted a tablet compressing process to achieve required outcomes

conducted in-process control checks to confirm the process remains within limits

sampled and inspected tablets for defects

taken corrective action in response to a non-conformance

followed end-of-batch procedures, including:

line clearance and cleaning

product labelling

safely shut down the process according to workplace procedures

cleaned and maintained work area to meet workplace cleaning standards and environmental requirements

completed records according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

stages of the tablet compressing process, including:

the purpose, methods and outcomes of each stage

stages and changes that occur during compression of tablets

the purpose and characteristics of ingredients and raw materials used in tablet production

types of raw materials used in the compressing process, and related handling and segregation requirements, including handling of hazardous goods

basic operating principles, requirements and parameters of compressing equipment, including:

main equipment components, operating capacities and applications

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

status and purpose of guards

the purpose and location of sensors and related feedback instrumentation

flow of the compressing process and the effect of outputs on downstream pharmaceutical processes

corrective actions required where operation is outside specified operating parameters

operating principles of process control, including the relationship between control panels and systems and physical equipment

functions and limitations of personal protective clothing and equipment, including:

protective gowns, scrubs, smocks, statcoats or disposable coveralls

surgical masks

surgical gloves

disposable overshoes

hair nets

pre-start checks requirements, including:

carrying out required area or line clearances

inspecting equipment condition to identify signs of wear

confirming all safety equipment is in place and operational

confirming that equipment is clean or sanitised

confirming that equipment is correctly configured for processing requirements

methods used to monitor compressing process, including inspecting measuring and testing

product and process changeover procedures and responsibilities

end-of-batch procedures, including:

calculating yield

materials reconciliation

product labelling responsibilities and procedures

requirements of different shutdowns, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

line clearance procedures, including cleaning and sanitation procedures

isolation, lock out and tag out procedures and responsibilities

Good Manufacturing Practice (GMP) requirements associated with the compressing process and related control measures

environmental issues and controls relevant to the compressing process, including waste collection and handling procedures

requirements for completion of workplace documentation.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a pharmaceutical manufacturing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment and contamination prevention clothing compressing process equipment

sampling and testing equipment

materials required for the compressing process

cleaning materials and equipment associated with compressing process

record keeping system

specifications:

batch instructions including product specifications, control points and processing parameters

recording requirements and procedures

workplace documentation relating to a tablet compressing process and procedures that comply with GMP requirements

information on equipment capacity and operating parameters

sampling schedules and test procedures

cleaning procedures associated with compressing process.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM3011 Dispense pharmaceutical raw materials

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 5.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to weigh, measure and label non-bulk ingredients to meet batch requirements in a pharmaceutical manufacturing facility.

The unit applies to individuals who apply Good Manufacturing Practice (GMP) and operating principles to the dispensing of raw materials. Individuals work under broad direction and take responsibility for their own work.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to dispense raw materials	1.1 Confirm material status, type, quality clearance and quantities 1.2 Identify, rectify and report contamination or non-compliance issues according to workplace procedures 1.3 Confirm availability of measuring and weighing equipment to meet dispensing requirements 1.4 Select and fit personal protective equipment and contamination prevention clothing according to workplace procedures 1.5 Supply containers, bags and labels according to batch and production requirements 1.6 Conduct pre-start checks according to workplace requirements
2. Measure and weigh raw materials	2.1 Weigh and measure non-bulk ingredients and additives according to batch and production requirements 2.2 Monitor accuracy of measuring and dispensing equipment 2.3 Identify and report out of limit equipment operation according to workplace procedures 2.4 Label dispensed ingredients according to batch and production requirements 2.5 Maintain work area according to workplace cleaning standards 2.6 Conduct process according to workplace safety and environmental requirements
3. Shut down the dispensing process	3.1 Confirm the workplace procedures for shutting down the process 3.2 Safely shut down the process 3.3 Clean dispensing equipment according to workplace procedures 3.4 Report unacceptable equipment and utensil condition 3.5 Reconcile dispensed materials 3.6 Complete records according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret workplace procedures for dispensing pharmaceutical raw materials Check and interpret raw material labels, codes and quantity
Writing	Complete workplace documentation using appropriate language and in required format
Numeracy	Extract and interpret mathematical information embedded in job specifications and stock control data to meet production requirements

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM3011 Dispense pharmaceutical raw materials Release 2	FBPPHM3011 Dispense pharmaceutical raw materials Release 1	Foundation skills table updated Range of conditions deleted to remove duplication Minor changes to assessment conditions for clarity	Equivalent

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM3011 Dispense pharmaceutical raw materials

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 5.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all the elements and performance criteria of this unit.

There must be evidence that the individual has safely dispensed pharmaceutical raw materials at least once, including:

accessed workplace information to confirm dispensing requirements

checked supply of necessary raw materials, including:

raw material labels and codes for status and type

quantities

quality clearances

selected, fitted and used personal protective equipment and contamination prevention clothing

conducted pre-start checks on dispensing equipment, including:

condition and cleanliness of equipment and shared or dedicated utensils

confirmed equipment correctly configured for dispensing requirements

measured materials and additives within a specified accuracy range to meet batch requirements

calculated assay or potency adjustment

verified accuracy of raw materials dispensed with raw materials records

taken corrective action in response to a non-conformance

applied segregation and cross contamination prevention procedures

paced dispensing to meet production requirements

packed and labelled dispensed materials, according to batch requirements and labelling procedures

reconciled and recorded materials dispensed against materials released and returned unused materials to storage

stacked dispensed materials for transfer to designated location, ensuring required material segregation

handled containers and maintained integrity of materials according to workplace procedures

safely cleared the process area according to workplace procedures

cleaned and maintained dispensing equipment, utensils and work area to meet workplace cleaning standards and environmental requirements

completed records according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

stages of the dispensing process, including:

purpose, methods and outcomes of each stage

control points

types of raw materials and related handling requirements including handling of hazardous goods

basic operating principles, requirements and parameters of dispensing equipment, including:

measuring, and accuracy capacity of instrumentation and related equipment

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

corrective actions required where operation is outside specified operating parameters

functions and limitations of personal protective equipment and contamination prevention clothing

pre-start checks requirements, including:

condition and cleanliness of equipment and shared or dedicated utensils

confirming that equipment is correctly configured for dispensing requirements

operational considerations that impact on the quality of the dispensing process, including:

product accuracy

equipment tolerances

consequences of errors and variations

workplace procedures for:

calculating assay and adjusting potency

reconciliation of raw materials, including Schedule 8 materials

requisitioning, receiving and returning ingredients from stores

Good Manufacturing Practice (GMP) requirements associated with dispensing pharmaceutical raw materials

environmental issues and controls relevant to the dispensing process, including waste and rework collection, and handling procedures

workplace systems for recording information about dispensed pharmaceutical materials, including coding and labelling systems

requirements for completion of workplace documentation.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a pharmaceutical manufacturing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment and contamination prevention clothing

dispensing process equipment and utensils

materials required for the dispensing process

containers or bags, labelling and storage facilities

test equipment

cleaning materials and equipment associated with dispensing pharmaceutical raw materials

record keeping system

specifications:

product and intermediate product specifications, control points and processing parameters

specifications, control points and processing parameters

recording requirements and procedures

workplace documentation relating to the dispensing process and procedures that comply with GMP requirements

sampling schedules and test procedures

cleaning procedures associated with dispensing pharmaceutical raw materials.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM3012 Operate an encapsulation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down an encapsulation process in a pharmaceutical manufacturing facility.

The unit applies to individuals who apply Good Manufacturing Practice (GMP) and operating principles to the encapsulation process. Individuals work under broad direction and take responsibility for their own work.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare encapsulation process for operation	1.1 Confirm materials and equipment are available to meet production requirements 1.2 Confirm cleaning and maintenance requirements and status 1.3 Select and fit personal protective equipment and contamination prevention clothing according to workplace procedures 1.4 Fit and adjust machine components and related attachments according to production requirements and equipment operation and maintenance manual 1.5 Enter processing and operating parameters according to safety and production requirements 1.6 Check and adjust equipment performance, according to equipment operating procedures 1.7 Conduct pre-start checks according to workplace procedures
2. Operate and monitor encapsulation process	2.1 Start up and monitor encapsulation process to confirm specifications are within required limits 2.2 Identify and report out of limit capsule products or processes according to workplace procedures 2.3 Maintain work area according to workplace cleaning standards 2.4 Conduct process according to safety and environmental requirements 2.5 Contain, remove and report spillages according to workplace procedures 2.6 Complete documentation according to workplace procedures
3. Shut down encapsulation process	3.1 Confirm the workplace procedures for shutting down the process 3.2 Complete end-of-batch procedures according to batch instructions and workplace procedures 3.3 Safely shut down the process 3.4 Complete records according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Identify relevant information from workplace documentation and interpret requirements for the encapsulation process
Writing	Complete workplace documentation using appropriate language and in required format
Numeracy	Interpret specifications for flow rates and product quantity
Navigate the world of work	Identify workplace procedures relevant to own role
Interact with others	Report operational and safety information to relevant personnel using required communication method
Get the work done	Plan, organise and implement tasks required to achieve production outcomes Use problem-solving skills to analyse product and process faults and decide on appropriate action

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Pre-start checks must include:	carrying out required area or line clearances inspecting equipment condition to identify signs of wear confirming all safety equipment are in place and operational confirming that equipment is clean or sanitised confirming that equipment is correctly configured for processing requirements.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM3012 Operate an encapsulation process	FDFPH2010A Operate an encapsulation process	Updated to meet Standards for Training Packages Changes to performance criteria for clarity Code changed to reflect AQF alignment	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM3012 Operate an encapsulation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all the elements and performance criteria of this unit.

There must be evidence that the individual has safely operated at least one encapsulation process, including:

accessed workplace information to confirm production requirements for the encapsulation process

confirmed supply of necessary materials and services for the encapsulation process, including checking raw materials meet batch requirements

selected, fitted and used personal protective equipment and contamination prevention clothing

conducted pre-start checks required for the safe operation of the encapsulation process, including:

carrying out required area or line clearances

inspecting equipment condition to identify signs of wear

confirming all safety equipment are in place and operational

confirming that equipment is clean or sanitised

confirming that equipment is correctly configured for processing requirements

started, operated, monitored and adjusted an encapsulation process to achieve required outcomes

conducted in-process control checks to confirm the process remains within limits

sampled and inspected capsules for conformance to specifications, including appearance and weight

taken corrective action in response to a non-conformance

followed end-of-batch procedures, including:

line clearance and cleaning

yield calculation

materials reconciliation

product labelling

safely shut down the process according to workplace procedures

cleaned and maintained work area to meet workplace cleaning standards and environmental requirements

completed records according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

stages of the encapsulation process, including:

the purpose, methods and outcomes of each stage

control points

quality characteristics to be met by the encapsulation process

stages and changes which occur during encapsulation

types of raw materials used in the encapsulation process and related handling and segregation requirements, including handling hazardous goods

basic operating principles, requirements and parameters of encapsulating equipment, including:

main equipment components, operating capacities and applications

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

status and purpose of guards

the purpose and location of sensors and related feedback instrumentation

flow of the encapsulation process and the effect of outputs on downstream pharmaceutical processes

corrective actions required where operation is outside specified operating parameters

functions and limitations of personal protective equipment and contamination prevention clothing

pre-start checks requirements, including:

carrying out required area or line clearances

inspecting equipment condition to identify signs of wear

confirming all safety equipment are in place and operational

confirming that equipment is clean or sanitised

confirming that equipment is correctly configured for processing requirements

methods used to monitor the encapsulation process, including:

inspecting

measuring

testing

product and process changeover procedures and responsibilities

end-of-batch procedures, including:

calculating yield

materials reconciliation

product labelling responsibilities and procedures

requirements of different shutdowns, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

line clearance procedures, including cleaning and sanitation procedures

isolation, lock out and tag out procedures and responsibilities

operating principles of process control, including the relationship between control panels and systems and physical equipment

Good Manufacturing Practice (GMP) requirements associated with an encapsulation process and related control measures

environmental issues and controls relevant to the encapsulation process, including waste collection and handling procedures

requirements for completion of workplace documentation.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a pharmaceutical manufacturing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment and contamination prevention clothing

encapsulation process equipment

materials required for the encapsulation process

test equipment

cleaning materials and equipment associated with encapsulation process

record keeping system

specifications:

batch instructions including product specifications, control points and processing parameters

recording requirements and procedures

workplace documentation relating to encapsulation process and procedures that comply with GMP requirements

sampling schedules and test procedures

cleaning procedures associated with encapsulation process.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM3013 Operate a granulation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a granulation process in a pharmaceutical manufacturing facility.

The unit applies to individuals who apply Good Manufacturing Practice (GMP) and operating principles to the granulation process. Individuals work under broad direction and take responsibility for their own work.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare granulation process for operation	1.1 Confirm materials and equipment are available and meet production requirements 1.2 Select and fit personal protective equipment and contamination prevention clothing according to workplace procedures 1.3 Fit and adjust machine components and attachments according to production requirements and equipment operation and maintenance manual 1.4 Enter processing and operating parameters according to safety and production requirements 1.5 Conduct pre-start checks according to workplace requirements
2. Operate and monitor granulation process	2.1 Start up and monitor granulation process to confirm specifications are within required limits 2.2 Identify and report out of limit granulated products or processes according to workplace procedures 2.3 Maintain work area according to workplace cleaning standards 2.4 Conduct process according to safety and environmental requirements 2.5 Contain, remove and report spillages according to workplace procedures 2.6 Complete documentation according to workplace procedures
3. Shut down the granulation process	3.1 Confirm the workplace procedures for shutting down the process 3.2 Complete end-of-batch procedures according to batch instructions and workplace procedures 3.3 Safely shut down the process 3.4 Complete records according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Identify relevant information from workplace documentation and interpret requirements for the granulation process
Writing	Complete workplace documentation using appropriate language and in required format
Numeracy	Interpret specifications for flow rates and product quantity
Navigate the world of work	Identify workplace procedures relevant to own role
Interact with others	Report operational and safety information to relevant personnel using required communication method
Get the work done	Plan, organise and implement tasks required to achieve production outcomes Use problem-solving skills to analyse product and process faults and decide on appropriate action

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Pre-start checks must include:	carrying out required area or line clearances inspecting equipment condition to identify signs of wear confirming all safety equipment are in place and operational confirming that equipment is clean or sanitised confirming that equipment is correctly configured for processing requirements.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM3013 Operate a granulation process	FDFPH2011A Operate a granulation process	Updated to meet Standards for Training Packages Changes to performance criteria for clarity Code changed to reflect AQF alignment	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM3013 Operate a granulation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all the elements and performance criteria of this unit.

There must be evidence that the individual has safely operated at least one granulation process, including:

accessed workplace information to confirm production requirements for the granulation process

confirmed supply of necessary materials and services, including checking raw materials meet batch requirements

selected, fitted and used personal protective equipment and contamination prevention clothing

conducted pre-start checks required for the safe operation of the granulation process:

carrying out required area or line clearances

inspecting equipment condition to identify signs of wear

confirming all safety equipment are in place and operational

confirming that equipment is clean or sanitised

confirming that equipment is correctly configured for processing requirements

started, operated, monitored and adjusted a granulation process to achieve required outcomes, including:

interpreting and implementing batch instructions

supply and flow of materials to and from the granulation process

conducted in-process control checks to confirm the process remains within limits

sampled and inspected product for conformance to specifications, including granule size

taken corrective action in response to a non-conformance

followed end-of-batch procedures, including:

line clearance and cleaning

yield calculation

materials reconciliation

product labelling

safely shut down the process according to workplace procedures

cleaned and maintained work area to meet workplace cleaning standards and environmental requirements

completed records according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

stages of the granulation process, including:

the purpose, methods and outcomes of each stage

control points

quality characteristics to be met by the granulation process

stages and changes which occur during granulation

types of raw materials used in the granulation process and related handling and segregation requirements, including handling hazardous goods

flow of the granulation process and the effect of outputs on downstream pharmaceutical processes

basic operating principles of equipment, requirements and parameters of granulation equipment, including:

main equipment components, operating capacities and applications

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

status and purpose of guards

the purpose and location of sensors and related feedback instrumentation

corrective actions required where operation is outside specified parameters

functions and limitations of personal protective clothing and contamination prevention clothing

pre-start checks requirements, including:

carrying out required area or line clearances

inspecting equipment condition to identify signs of wear

confirming all safety equipment are in place and operational

confirming that equipment is clean or sanitised

confirming that equipment is correctly configured for processing requirements

methods used to monitor granulation process, including:

inspecting

measuring

testing

product and process changeover procedures and responsibilities

end-of-batch procedures, including:

calculating yield

materials reconciliation

product labelling responsibilities and procedures

requirements of different shutdowns, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

line clearance procedures, including cleaning and sanitation procedures

isolation, lock out and tag out procedures and responsibilities

operating principles of process control, including the relationship between control panels and systems and physical equipment

Good Manufacturing Practice (GMP) requirements associated with a granulation process and related control measures

environmental issues and controls relevant to the granulation process, including waste collection and handling procedures

requirements for completion of workplace documentation.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a pharmaceutical manufacturing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment and contamination prevention clothing

granulation process equipment

materials required for the granulation process

test equipment

cleaning materials and equipment associated with granulation process

record keeping system

specifications:

batch instructions including product specifications, control points and processing parameters

recording requirements and procedures

workplace documentation relating to granulation process and procedures that comply with GMP requirements

sampling schedules and test procedures

cleaning procedures associated with granulation process.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM3014 Operate a liquid manufacturing process

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 5.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a liquid manufacturing process in a pharmaceutical manufacturing facility.

The unit applies to individuals who apply Good Manufacturing Practice (GMP) and operating principles to the liquid manufacturing process. Individuals work under broad direction and take responsibility for their own work.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the liquid manufacturing process for operation	1.1 Confirm materials and equipment are available and meet production requirements 1.2 Select and fit personal protective equipment and contamination prevention clothing according to workplace procedures 1.3 Fit and adjust machine components and attachments according to production requirements and equipment operation and maintenance manual 1.4 Enter processing and operating parameters according to safety and production requirements 1.5 Check and adjust equipment performance according to equipment operating procedures 1.6 Conduct pre-start checks according to workplace requirements
2. Operate and monitor the liquid manufacturing process	2.1 Deliver raw materials in required quantities and sequence according to recipe specifications, batch and production requirements 2.2 Start up and monitor liquid manufacturing process to confirm specifications are within required limits 2.3 Identify, rectify and report out-of-specification liquid products or process outcomes to maintain process within specifications 2.4 Conduct in process testing 2.5 Transfer liquid mix according to production requirements 2.6 Maintain work area according to workplace cleaning standards 2.7 Conduct process according to safety and environmental requirements 2.8 Contain, remove and report spillages according to workplace procedures 2.9 Complete documentation according to workplace procedures
3. Shut down the liquid manufacturing process	3.1 Confirm workplace procedures for shutting down the process 3.2 Complete end-of-batch procedures according to batch instructions and workplace procedures 3.3 Safely shut down the process 3.4 Complete records according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Identify relevant information from workplace documentation and interpret requirements for the liquid manufacturing process
Writing	Complete workplace documentation using appropriate language and in required format
Numeracy	Interpret recipe specifications for loading materials in correct quantities and sequence Confirm equipment timers, product weights and mixing times

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM3014 Operate a liquid manufacturing process Release 2	FBPPHM3014 Operate a liquid manufacturing process Release 1	Foundation skills table updated Range of conditions deleted to remove duplication Minor changes to assessment requirements for clarity	Equivalent

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM3014 Operate a liquid manufacturing process

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 5.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all the elements and performance criteria of this unit.

There must be evidence that the individual has operated at least one liquid manufacturing process, including:

accessed workplace information to confirm production requirements for the liquid manufacturing process

confirmed supply of necessary materials and services to the liquid manufacturing process

selected, fitted and used personal protective equipment and contamination prevention clothing

conducted pre-start checks required for the safe operation of the liquid manufacturing process, including:

carried out required area or line clearances

inspected equipment condition to identify signs of wear

confirmed all safety equipment in place and operational

confirmed equipment was clean or sanitised

confirming equipment correctly configured for processing requirements

started, operated, monitored and adjusted a liquid manufacturing process to achieve required outcomes, including:

added and loaded materials in correct quantities and sequences, including monitored automatic ingredient addition and manual addition

supplied flow of materials to and from the liquid manufacturing process

operated process to meet production requirements

conducted in-process control checks to confirm process remained within limits

sampled and tested product for conformance to specifications

taken corrective action in response to a non-conformance

followed end-of-batch procedures, including:

line clearance and cleaning

yield calculation

materials reconciliation

product labelling

changed status to 'to be cleaned/ non-sterile'

safely shut down the process according to workplace procedures

cleaned and maintained work area to meet workplace cleaning standards and environmental requirements

completed records according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

stages of the liquid manufacturing process, including:

purpose, methods and outcomes of each stage

control points

quality characteristics to be met by the liquid manufacturing process

stages and changes which occur during liquid manufacturing

types of raw materials used in the liquid manufacturing process

specific gravity and bulk density properties of ingredients used

method and sequence of addition required to achieve required mix characteristics

required characteristics of manufactured solutions, suspensions and emulsions

flow of liquid manufacturing process and the effect of outputs on downstream pharmaceutical processes

basic operating principles of equipment, requirements and parameters of liquid manufacturing equipment, including:

main equipment components, operating capacities and applications

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

status and purpose of guards

purpose and location of sensors and related feedback instrumentation

calibration schedules for scales and related weighing and measuring equipment

corrective actions required where operation falls outside specified parameters

functions and limitations of personal protective equipment and contamination prevention clothing

pre-start check requirements, including:

carrying out required area or line clearances

inspecting equipment condition to identify signs of wear

confirming all safety equipment is in place and operational

confirming that equipment is clean or sanitised

confirming that equipment is correctly configured for processing requirements

methods used to monitor a liquid manufacturing process, including:

inspecting

measuring

testing

flow rates

materials addition sequence

times, temperatures and agitator speeds

spills and leaks during filling

product and process changeover procedures and responsibilities

end-of-batch procedures, including:

calculating yield

materials reconciliation

product labelling

change status to dirty/non-sterile

requirements of different shutdowns, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

loss of environmental conditions

filter system establishment as appropriate to batch requirements

filter issue trouble shooting

line clearance procedures, including cleaning and sanitation procedures

isolation, lock out and tag out procedures and responsibilities

Good Manufacturing Practice (GMP) requirements associated with a liquid manufacturing process and related control measures

environmental issues and controls relevant to the liquid manufacturing process, including waste collection and handling procedures

requirements for completion of workplace documentation.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a pharmaceutical manufacturing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment and contamination prevention clothing for a liquid manufacturing process

materials required for the liquid manufacturing process

test equipment

cleaning materials and equipment associated with liquid manufacturing process

record keeping system

specifications:

product and intermediate product specifications, control points and processing parameters

product specifications, control points and processing parameters

workplace documentation relating to liquid manufacturing process and procedures that comply with GMP requirements

information on equipment capacity and operating parameters

sampling schedules and test procedures

cleaning procedures associated with liquid manufacturing process.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM3015 Operate a tablet coating process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a tablet coating process in a pharmaceutical manufacturing facility.

The unit applies to individuals who apply Good Manufacturing Practice (GMP) and operating principles to the tablet coating process. Individuals work under broad direction and take responsibility for their own work.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the tablet coating process for operation	1.1 Confirm tablets, coating materials and equipment are available and meet production requirements 1.2 Select and fit personal protective equipment and contamination prevention clothing according to workplace procedures 1.3 Fit and adjust machine components and attachments according to production requirements and equipment operation and maintenance manual 1.4 Enter processing and operating parameters according to safety and production requirements 1.5 Conduct pre-start checks according to workplace requirements
2. Operate and monitor the tablet coating process	2.1 Start up and monitor tablet coating process to confirm specifications are within required limits 2.2 Identify and report out of limit coated tablet products or processes according to workplace procedures 2.3 Maintain work area according to workplace cleaning standards 2.4 Conduct process according to safety and environmental requirements 2.5 Contain, remove and report spillages according to workplace procedures 2.6 Complete documentation according to workplace procedures
3. Shut down the tablet coating process	3.1 Confirm the workplace procedures for shutting down the process 3.2 Complete end-of-batch procedures according to batch instructions and workplace procedures 3.3 Safely shut down the process 3.4 Complete records according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Identify relevant information from workplace documentation and interpret requirements for the tablet coating process
Writing	Complete workplace documentation using appropriate language and in required format
Numeracy	Confirm type and number of tablets to be coated meet batch requirements Interpret specifications for coating addition rate and drying air temperature and flow
Navigate the world of work	Identify workplace procedures relevant to own role
Interact with others	Report operational and safety information to relevant personnel using required communication method
Get the work done	Plan, organise and implement tasks required to achieve production outcomes Use problem-solving skills to analyse product and process faults and decide on appropriate action

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Pre-start checks must include:	carrying out required area or line clearances inspecting equipment condition to identify signs of wear confirming all safety equipment is in place and operational confirming that equipment is clean or sanitised confirming that equipment is correctly configured for processing requirements.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM3015 Operate a tablet coating process	FDFPH2013A Operate a tablet coating process	Updated to meet Standards for Training Packages Changes to performance criteria for clarity Code changed to reflect AQF alignment	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM3015 Operate a tablet coating process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all the elements and performance criteria of this unit.

There must be evidence that the individual has safely operated at least one tablet coating process, including:

accessed workplace information to confirm production requirements for the tablet coating process

confirmed supply of necessary tablets, coating materials and services for the tablet coating process

selected, fitted and correctly used personal protective equipment and contamination prevention clothing

conducted pre-start checks required for the safe operation of the tablet coating process equipment, including:

carrying out required area or line clearances

inspecting equipment condition to identify signs of wear

confirming all safety equipment is in place and operational

confirming that equipment is clean or sanitised

confirming that equipment is correctly configured for processing requirements

started, operated, monitored and adjusted the tablet coating process to achieve required outcomes

conducted in-process control checks to confirm the process remains within limits

sampled and inspected tablets for conformance to specifications

taken corrective action in response to a non-conformance

followed end-of-batch procedures, including:

line clearance and cleaning

yield calculation

materials reconciliation

product labelling

safely shut down the process according to workplace procedures

cleaned and maintained work area to meet workplace cleaning standards and environmental requirements

completed records according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

stages of the tablet coating process, including:

the purpose, methods and outcomes of each stage

control points

quality characteristics to be met by the tablet coating process

stages and changes which occur during tablet coating

effects of tablet coating process on the end product

types of materials used in preparation of coatings and related handling and segregation requirements

flow of the tablet coating process and the effect of outputs on downstream pharmaceutical processes

basic operating principles of equipment, requirements and parameters of tablet coating equipment, including:

main equipment components, operating capacities and applications

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

status and purpose of guards

the purpose and location of sensors and related feedback instrumentation

corrective actions required where operation is outside of specified parameters

functions and the limitations of personal protective equipment and contamination prevention clothing

pre-start checks requirements, including:

carrying out required area or line clearances

inspecting equipment condition to identify signs of wear

confirming all safety equipment is in place and operational

confirming that equipment is clean or sanitised

confirming that equipment is correctly configured for processing requirements

methods used to monitor the tablet coating process, including:

inspecting

measuring

testing

product and process changeover procedures and responsibilities

end-of-batch procedures, including:

calculating yield

material reconciliation

product labelling responsibilities and procedures

requirements of different shutdowns, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

line clearance procedures, including cleaning and sanitation procedures

isolation, lock out and tag out procedures and responsibilities

operating principles of process control, including the relationship between control panels and systems and the physical equipment

Good Manufacturing Practice (GMP) requirements associated with a tablet coating process and related control measures

environmental issues and controls relevant to the tablet coating process, including waste collection and handling procedures

requirements for completion of workplace documentation.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a pharmaceutical manufacturing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment and contamination prevention clothing

tablet coating process equipment

materials required for the tablet coating process, including tablets, coating materials and labels

test equipment

cleaning materials and equipment associated with tablet coating process

record keeping system

specifications:

batch instructions including product specifications, control points and processing parameters

recording requirements and procedures

workplace documentation relating to tablet coating process and procedures that comply with GMP requirements

sampling schedules and test procedures

cleaning procedures associated with tablet coating process.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM3017 Coordinate a label store

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to receive, issue and reconcile labels for pharmaceutical products in a pharmaceutical manufacturing facility.

The unit applies to individuals who apply Good Manufacturing Practice (GMP) and operating principles to the coordination of a label store. Individuals work under broad direction and take responsibility for their own work.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Receive labels	1.1 Locate label details required for type of pharmaceutical product 1.2 Confirm the quantity of labels received and reconcile against receival documentation 1.3 Identify and report discrepancies to supervisor
2. Issue and reconcile labels	2.1 Create labels to meet batch requirements 2.2 Issue labels in correct quantities to meet batch requirements 2.3 Receive, reconcile and record labels returned to store according to workplace verification and reconciliation procedures 2.4 Maintain records to meet workplace and legislative requirements 2.5 Coordinate the issue and reconciliation of labels according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Read and identify label information
Writing	Record workplace information using appropriate language and in required format
Numeracy	Verify that label information meets batch type Use label counting equipment
Navigate the world of work	Apply workplace procedures to own role and responsibilities Understand main tasks, responsibilities and boundaries of own role
Interact with others	Report operational and safety information to relevant personnel using required communication method
Get the work done	Issue labels according to batch requirements Solve routine problems according to workplace guidelines and using experience of past solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM3017 Coordinate a label store	FDFPH2007A Coordinate a label store	Updated to meet Standards for Training Packages Changes to performance criteria for clarity Code changed to reflect AQF alignment	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM3017 Coordinate a label store

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all the elements and performance criteria of this unit.

There must be evidence that the individual has coordinated at least one label store, including:

followed receival procedures to receive, count and store labels

accessed the production schedule to identify label requirements

tested accuracy of label counting machines and recorded results

verified that label information meets batch type, including setting up and using label counting equipment

removed and accounted for damaged labels, or other non-conforming labels

selected and issued labels to meet batch and documentation requirements

received labels that have been issued and returned from production

conducted reconciliations of labels received and issued including back-up verification

maintained security of label store

maintained a clean and hazard free work area

operated label coding and printing equipment according to workplace procedures

completed records according to workplace requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

system of label control, including purposes and procedures for receiving, issuing and reconciling labels and verifying label management

Good Manufacturing Practice (GMP) requirements and workplace procedures relating to label management

purposes and requirements of security procedures and responsibilities

types of labels received and issued and the significance of codes

consequences of issuing incorrect labels

procedures for setting up, testing and operating label store equipment, including label counting equipment

corrective action required if a discrepancy is identified

workplace procedures and responsibility for recording and reporting information

workplace procedures for label coding and printing equipment.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a pharmaceutical manufacturing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

label management system and procedures

labels and label counting equipment

label printing equipment and consumables

record keeping systems

specifications:

batch instructions

documentation and workplace procedures about recording requirements

workplace procedures relating to coordinating a label store and label management that comply with GMP requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM4001 Monitor and maintain Good Manufacturing Practice requirements

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 7.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to provide a leadership role in the day-to-day monitoring and maintenance of Good Manufacturing Practice (GMP) in a pharmaceutical manufacturing facility.

The unit applies to individuals with specialised skills and knowledge of GMP requirements who communicate workplace policies and procedures relevant to pharmaceutical manufacturing operations and have responsibility for the output of others. This includes applying and communicating non-routine technical solutions to predictable and unpredictable problems.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Empower team members to identify GMP requirements	1.1 Ensure personal protective equipment and contamination prevention clothing used by team members is serviceable and fitted correctly according to work health and safety requirements 1.2 Ensure GMP requirements and workplace procedures are available 1.3 Identify and address training needs according to team member's level of responsibility 1.4 Provide training and coaching to support individuals and groups to implement GMP requirements and related workplace procedures 1.5 Demonstrate personal hygiene to others to support implementation of GMP requirements and workplace procedures 1.6 Monitor and control resource allocation according to workplace procedures and GMP requirements 1.7 Ensure GMP control measures used in the work area are identifiable by workers
2. Monitor personal hygiene and conduct of team members	2.1 Ensure personal hygiene of work team meets GMP requirements 2.2 Prepare, use, store and dispose of personal protective equipment and contamination prevention clothing according to GMP requirements and workplace procedures 2.3 Ensure personal movements within workplace comply with area entry and exit procedures
3. Monitor implementation of GMP requirements	3.1 Clearly define, document and follow GMP requirements in work area 3.2 Participate in a root cause analysis (RCA) as part of a cross-functional team and report non-compliance(s) from workplace procedures 3.3 Identify and report GMP non-conformance(s) and signs of unacceptable plant or equipment condition 3.4 Put in place quality approved corrective action or preventative action (CAPA) 3.5 Record information according to workplace reporting procedures and to meet GMP requirements 3.6 Ensure team members maintain work area according to workplace cleaning standards
4. Maintain and facilitate continuous improvement of GMP	4.1 Identify, report and correct processes or conditions which could result in GMP non-conformance according to individual level of responsibility 4.2 Promptly resolve matters relating to GMP or refer them to appropriate personnel 4.3 Monitor effectiveness of CAPA and control measures according to level of responsibility 4.4 Advise others in the work area of GMP matters relevant to their work role 4.5 Maintain workplace records and documents according to workplace procedures and GMP requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret key information about GMP requirements in workplace procedures
Writing	Prepare GMP training documentation using structure, technical language and format appropriate for purpose and audience
Numeracy	Analyse and interpret numerical performance indicators for workplace reporting related to GMP requirements
Oral Communication	Demonstrate two-way communication including active listening and confirming instructions when explaining GMP requirements to team members

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Personal hygiene must include:	informing team leader or supervisor of any reportable illnesses removal of jewellery, including: rings watches bracelets removal of makeup.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM4001 Monitor and maintain Good Manufacturing Practice requirements Release 2	FBPPHM4001 Monitor and maintain Good Manufacturing Practice requirements Release 1	Minor word change in Knowledge Evidence 3.2 Removal of Foundation Skills Interact with others and Get the work done Minor changes in Performance Evidence	Equivalent

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM4001 Monitor and maintain Good Manufacturing Practice requirements

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 7.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has monitored and maintained Good Manufacturing Practice (GMP) requirements of one or more work teams, including:

communicated information on GMP requirements to others in the work area, including demonstrating:

two-way communication

active listening

constructive responses to feedback

accessed and used document management systems

demonstrated personal hygiene according to GMP requirements and workplace procedures

monitored recorded data to meet GMP recording requirements according to workplace procedures

documented GMP requirements for a specific work area

provided training and support to others in the work area to implement responsibilities according to GMP requirements and to workplace procedures

determined actions required to respond to GMP non-compliance according to workplace procedures

participated in improvement processes, including investigating actual and potential GMP non-compliance

participated in, or reviewed, practices and procedures to prevent or minimise the likelihood of unacceptable performance.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the role of GMP in preventing contamination, including:

its relationship to legal requirements of pharmaceutical manufacturers

potential implications of non-compliance

GMP requirements, including:

relevant GMP codes of practice

related workplace procedures

organisational structures for implementing these requirements

quality assurance

principles and process of effective communication and consultation

workplace training and coaching system and responsibilities

personal clothing use, storage and disposal requirements and hygiene requirements, including:

making team leader or supervisor aware of reportable illness

removal of jewellery

removal of makeup

personal clothing and footwear requirements for working in and moving between work areas

current technical and process knowledge required to monitor and maintain GMP and participate in investigating GMP non-compliance including:

common microbiological, physical and chemical contaminants

conditions under which types of contamination, including cross-contamination are likely to occur

purpose of equipment calibration

control methods and procedures, including the purpose of control and the consequences if not controlled

recall and traceability procedures relevant to the work area, including:

reconciliation

line clearance

stored versus dedicated

procedures followed to investigate contamination events and performance improvement processes, including:

root cause analysis (RCA)

corrective action or preventive action (CAPA)

documentation systems and procedures, including:

record keeping to meet both company and legal requirements

responding to out-of-specification, or unacceptable, performance and outcomes

procedures for identifying and isolating, or quarantining, materials or products of unacceptable quality

processes for developing or reviewing workplace procedures

document control systems used in the workplace

responsibilities for reporting and recording information

workplace cleaning standards and responsibilities relating to own work, including:

waste collection

recycling, safe handling and disposal for different types of waste

safe handling and disposal of hazardous waste.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a pharmaceutical manufacturing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment and contamination prevention clothing

document management system

specifications:

GMP requirements

workplace cleaning standards

workplace reporting procedures

workplace procedures related to GMP

relationships:

team members.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM4002 Prepare and review workplace documentation to support Good Manufacturing Practice requirements

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to develop, review and communicate workplace operations documentation to support Good Manufacturing Practice (GMP) in a pharmaceutical manufacturing facility.

The unit applies to individuals with specialised skills and knowledge of GMP requirements who manage and maintain documentation relevant to pharmaceutical manufacturing operations and have responsibility for the output of others. This includes applying and communicating non-routine technical solutions to predictable and unpredictable problems.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Review and draft workplace documentation to meet GMP requirements	1.1 Identify workplace documentation requiring development or review according to workplace documentation management process and GMP requirements 1.2 Initiate documentation changes according to change control process 1.3 Review workplace documentation in consultation with relevant stakeholders to support GMP 1.4 Draft workplace documentation in consultation with relevant stakeholders to support GMP 1.5 Ensure workplace documentation explains complex information in a simple and clear manner
2. Finalise workplace documentation to meet GMP requirements	2.1 Complete final version of documentation according to documentation management process 2.2 Submit final version of documentation for approval according to change control process

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret key information in GMP requirements and workplace procedures Review completed workplace documentation to ensure that GMP requirements are met
Writing	Prepare training documentation using structure, technical language and format appropriate for purpose and audience
Oral Communication	Demonstrate two-way communication including active listening and confirming instructions when explaining workplace documentation to team members Use appropriate vocabulary, including technical language directly relevant to role
Get the work done	Access and use electronic document management systems

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM4002 Prepare and review workplace documentation to support Good Manufacturing Practice requirements	FDFPH4001A Prepare and review workplace documentation to support Good Manufacturing Practice	Updated to meet Standards for Training Packages Change to unit title Changes to element 2 and its performance criteria to remove the identification of training requirements	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM4002 Prepare and review workplace documentation to support Good Manufacturing Practice requirements

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has reviewed and developed workplace documentation to support the Good Manufacturing Practice (GMP) requirement of at least one workplace, including:

identified workplace documentation requiring development or review using workplace documentation management process

reviewed and developed workplace documentation, suitable for purpose and audience, including:

ensuring compliance with workplace procedures and GMP requirements

reporting improvements

reviewing and updating existing documentation

developing new documentation

applying documentation control procedures when submitting or amending documents

accessed and used document management systems

consulted with relevant stakeholders in the preparation and review process and ensured changes are effectively communicated

communicated information on documentation requirements to others in the work area, including demonstrating:

two-way communication

active listening

constructive responses to feedback.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace procedures and GMP requirements

types of documentation requiring development or review, including:

procedures

instructions

records

situations requiring documentation development or review, including:

general review

process change

inspection findings

deviations

procedures and responsibilities for developing and altering documents, including:

version control

good documentation design and the use of templates

an understanding of system security and access levels

controls systems, including individual roles and responsibilities

document authorisation requirements and responsibilities of signatories

systems for recording and storing data and authorised levels of access to electronic systems

use of documentation, including documents that can be used as evidence during audit processes

requirements for completion of workplace documentation.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a pharmaceutical manufacturing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

document management system

specifications:

information about GMP requirements

workplace procedures related to GMP.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM4003 Facilitate contamination control

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 5.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to identify and implement contamination control measures in a pharmaceutical manufacturing facility.

The unit applies to individuals with specialised skills and knowledge of Good Manufacturing Practice (GMP) requirements who are responsible for overseeing the implementation of contamination control programs within pharmaceutical manufacturing operations and have responsibility for the output of others. This includes applying and communicating non-routine technical solutions to predictable and unpredictable problems.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Review contamination risks and related control measures to meet GMP requirements	1.1 Identify hazards that could present contamination risks by type, origin and product association 1.2 Review hazards and risk control measures to confirm they meet GMP requirements 1.3 Conduct risk assessment according to GMP requirements and workplace procedures 1.4 Confirm control measures
2. Implement procedures used to control risk of cross contamination	2.1 Identify effective barriers and control systems to minimise risk of contamination according to GMP requirements and workplace procedures 2.2 Conduct in-process and environmental monitoring according to GMP requirements and workplace procedures 2.3 Validate cleaning processes according to workplace procedures 2.4 Confirm line clearance procedures 2.5 Ensure personal hygiene and conduct of personnel in work area meets GMP requirements 2.6 Ensure operators have the skills and knowledge required to apply contamination control measures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret key information from in-process and environmental monitoring test results Interpret key information about GMP requirements in workplace procedures relevant to facilitating contamination control
Writing	Record contamination information in document management systems
Oral communication	Use appropriate language and communication skills to ensure that contamination management procedures are understood and implemented
Numeracy	Monitor data to determine instances of contamination according to GMP requirements

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM4003 Facilitate contamination control Release 2	FBPPHM4003 Facilitate contamination control Release 1	Foundation skills table updated Minor changes to performance evidence and knowledge evidence for clarity	Equivalent

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM4003 Facilitate contamination control

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 5.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has facilitated contamination control in at least one process, including:

identified and investigated occurrences that could present contamination hazards and risks by:

type

origin

product association

confirmed contamination control measures, including:

critical limits

monitoring and recording requirements

interpreted Good Manufacturing Practice (GMP) requirements and workplace procedures related to contamination control

used document management systems to:

access and review documents including the Contamination Control Strategy

monitor and record data according to GMP requirements

ensure procedures are understood and implemented

reviewed workplace documents to determine contamination control measures, including:

equipment drawings

piping and instrumentation diagrams

process flow charting

monitored gowning, cleaning, access and refresher training according to workplace procedures

provided training and support to others in work area to implement contamination control according to GMP requirements and workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

types of contamination, including:

microbiological

chemical

physical

product cross-contamination

microbiological limits as per GMP Guide, monitoring methods and reporting and recording formats and requirements

non-viable particle limits as per GMP Guide, monitoring methods and reporting and recording formats and requirements

line clearance procedures, roles and responsibilities

personal hygiene and clothing requirements, including:

informing team leader or supervisor of reportable illness

removal of jewellery

removal of makeup

personal clothing use, storage and disposal

personal clothing and footwear requirements for working in and moving between work areas

decontamination

laundering requirements

GMP requirements and workplace procedures relevant to contamination control

environmental issues and workplace controls relevant to contamination control, including:

the principles of workflow design to minimise risk of contamination

ventilation system requirements

production facility segregation requirements

storage requirements of raw materials prior to their use in manufacture

time limits and conditions for storing finished products prior to packaging

requirements relevant to product range

workplace cleaning standards and responsibilities, including:

types of cleaning agents and what they do

waste collection

recycling, safe handling and disposal of different types of waste

safe handling and disposal of hazardous waste

requirements for completion of workplace documentation

active air samplers and particle counters used in environmental monitoring cleanrooms.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a pharmaceutical manufacturing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

document management system

equipment drawings, piping and instrumentation diagrams and process flow charts

specifications:

recording requirements and procedures

workplace procedures related to contamination control

GMP requirements related to contamination control

workplace cleaning procedures

relationships:

team members.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM4004 Participate in change control procedures

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to participate in planning and implementing change control procedures to meet Good Manufacturing Practice (GMP) requirements in a pharmaceutical manufacturing facility.

The unit applies to individuals with specialised skills and knowledge of GMP requirements who contribute to the development of defined change management programs and procedures relevant to pharmaceutical manufacturing operations and have responsibility for the output of others. This includes applying and communicating non-routine technical solutions to predictable and unpredictable problems.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Participate in planning change	1.1 Interpret change proposal to identify impact of change on the workplace 1.2 Interpret workplace procedures and GMP requirements for managing change 1.3 Conduct risk assessment for change implementation in the workplace 1.4 Undertake planning of change management 1.5 Identify workplace procedures affected by change management plan and allocate responsibilities for review 1.6 Identify training needs arising from change and determine delivery methods and responsibilities 1.7 Apply authorisation requirements according to workplace change control procedures 1.8 Finalise change management plan according to workplace procedures and GMP requirements
2. Participate in implementing change	2.1 Communicate change to all affected personnel 2.2 Implement training to support affected individuals and groups according to workplace procedures 2.3 Revise workplace procedures to reflect change requirements 2.4 Monitor and evaluate change according to workplace change control procedures 2.5 Implement adjustments to change according to workplace change control procedures 2.6 Maintain workplace records and documents according to workplace change control procedures and GMP requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret key information in change proposal and workplace change control procedures Interpret key information in GMP requirements and workplace procedures relevant to change control
Writing	Document change management plan in required workplace format
Oral Communication	Demonstrate two-way communication including active listening and questioning skills when explaining change management plan to team members Use appropriate vocabulary, including technical language directly relevant to role
Interact with others	Use appropriate techniques negotiation and conflict resolution techniques
Get the work done	Access and use electronic document management system

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM4004 Participate in change control procedures	FDFPH4004A Participate in change control procedures	Updated to meet Standards for Training Packages Changes to performance criteria for clarity	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM4004 Participate in change control procedures

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all the elements and performance criteria of this unit.

There must be evidence that the individual has participated in change control procedures in at least one pharmaceutical manufacturing facility, including:

identified situations requiring change control according to change proposal

participated in developing a change management plan

led the implementation of change in a work area

communicated information on change requirements to others in the work area, including demonstrating:

two-way communication

active listening

responses to feedback

accessed and used document management systems

implemented training to support others in the work area to implement responsibilities according to change management plan

interpreted Good Manufacturing Practice (GMP) requirements and workplace procedures related to change control

documented change according to GMP requirements and workplace change control procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

principles of risk management and related procedures

documentary evidence required to support change requests

workplace change control procedures, including:

evaluation criteria

change classification

authorisation requirements

document control

roles and responsibilities

workplace training systems and responsibilities

GMP requirements and workplace procedures relevant to change control

documentation systems and procedures, including:

record keeping to meet both company and legal requirements

processes for developing or reviewing workplace procedures

document control systems used in the workplace

responsibilities for reporting and recording information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a pharmaceutical manufacturing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

change proposal

document management system

specifications:

workplace change control procedures

workplace documentation relating to change control procedures

GMP requirements related to change control

relationships:

team members.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM4005 Participate in validation of pharmaceutical manufacturing processes

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to use qualification and validation processes to meet Good Manufacturing Practice (GMP) requirements in a pharmaceutical manufacturing facility.

The unit applies to individuals with specialised skills and knowledge of GMP requirements who participate in validation process relevant to pharmaceutical manufacturing operations as part of a multi-disciplinary team and have responsibility for the output of others. This includes applying and communicating non-routine technical solutions to predictable and unpredictable problems.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Participate in qualification processes for facilities, systems or equipment	1.1 Identify procedures for developing and implementing qualification processes 1.2 Develop and review qualification processes and documentation according to workplace procedures 1.3 Implement qualification process training needs
2. Participate in validation processes for facilities, systems or equipment	2.1 Identify validation requirements according to workplace procedures and GMP requirements 2.2 Follow validation protocol to support validation activities in the work area 2.3 Evaluate and document deviations and exceptions from protocol 2.4 Maintain workplace records and documents according to workplace procedures and GMP requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret key information in GMP requirements and workplace procedures relevant to qualification and validation processes
Writing	Create qualification procedures and validation reports using relevant technical terminology and format to suit regulatory requirements
Oral Communication	Demonstrate two-way communication, including active listening and confirming instructions, when explaining qualification processes to team members Use appropriate vocabulary, including technical language to explain processes
Get the work done	Access and use electronic document management systems

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM4005 Participate in validation of pharmaceutical manufacturing processes	FDFPH4005A Participate in validation processes	Updated to meet Standards for Training Packages Changes to the unit title and performance criteria for clarity	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM4005 Participate in validation of pharmaceutical manufacturing processes

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all the elements and performance criteria of this unit.

There must be evidence that the individual has participated in the validation processes of at least one workplace, including:

identified procedures for developing and implementing qualification processes for a:

design qualification

installation qualification

operational qualification, and

performance qualification

applied principles of risk management to identify critical facilities, systems and equipment

communicated information on qualification process requirements to others in the work area, including demonstrating:

two-way communication

active listening

constructive responses to feedback

implemented training to support others in the work area to implement responsibilities according to qualification process requirements

interpreted Good Manufacturing Practice (GMP) requirements and workplace procedures related to qualification and validation requirements

managed the impact of qualification and validation procedures on:

related processes

work areas

personnel

developed workplace procedures to support qualification and validation according to GMP requirements and workplace procedures

documented qualification and validation processes according to GMP requirements and workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the procedures for developing and implementing qualification processes

types of qualification processes, including:

design

installation

operational

performance

validation objectives and procedures, including:

prospective validation

concurrent validation

re-validation

circumstances that justify not undertaking a validation process prior to commencing production

procedure updates and sampling requirements

workplace training systems and responsibilities

GMP requirements and workplace procedures relevant to qualification and validation processes

documentation systems and procedures, including:

record keeping to meet both company and legal requirements

processes for developing or reviewing workplace procedures

document control systems used in the workplace

responsibilities for reporting and recording information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a pharmaceutical manufacturing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

qualification and validation process documentation

specifications:

workplace procedures relating to validation

GMP requirements related to validation

relationships:

team members.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM4006 Respond to non-conformance

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to identify and respond to non-conformance and review processes to minimise risk of recurrence to meet Good Manufacturing Practice (GMP) requirements in a pharmaceutical manufacturing facility.

The unit applies to individuals with specialised skills and knowledge of GMP requirements who respond to non-conformance relevant to pharmaceutical manufacturing operations and have responsibility for the output of others. This includes applying and communicating non-routine technical solutions to predictable and unpredictable problems.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify non-conformance	1.1 Interpret workplace procedures and documentation relevant to non-conformance 1.2 Identify nature of non-conformance 1.3 Follow non-conformance corrective and preventive action (CAPA) according to GMP requirements and workplace procedures
2. Identify causes of non-conformance	2.1 Investigate possible causes of non-conformance 2.2 Conduct root cause analysis (RCA) to determine cause of non-conformance 2.3 Conduct non-conformance risk assessment on current and previous material according to workplace procedures
3. Review processes to minimise risk of recurrence	3.1 Assess and select solutions to eliminate or minimise the risk of recurrence 3.2 Develop an implementation plan for risk minimisation solutions 3.3 Conduct CAPA effectiveness checks according to GMP requirements and workplace procedures 3.4 Establish consultative mechanisms and communicate implementation plan to support continuous improvement according to GMP requirements and workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret key information in workplace documentation and CAPA relevant to non-conformance Interpret key information in GMP requirements and workplace procedures relevant to non-conformance
Writing	Prepare RCA documentation
Oral Communication	Demonstrate two-way communication including active listening and confirming instructions when explaining implementation plan to team members Use appropriate vocabulary, including technical language, to explain requirements
Get the work done	Access and use electronic document management systems

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM4006 Respond to non-conformance	FDFPH4006A Respond to non-conformance	Updated to meet Standards for Training Packages Changes to performance criteria for clarity	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM4006 Respond to non-conformance

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all the elements and performance criteria of this unit.

There must be evidence that the individual has responded to at least one non-conformance, including:

identified workplace procedures and documentation relating to non-conformance

interpreted Good Manufacturing Practice (GMP) requirements and workplace procedures related to non-conformance

identified workplace non-conformance change management procedures and responsibilities, including:

corrective and preventive actions (CAPA)

investigating possible causes of non-conformance

root cause analysis (RCA)

risk assessment

repeat incident

isolated incident

impact assessment

recording requirements

reviewed responses to previous incidents to assess effectiveness and developed recommendations on appropriate workplace procedures

communicated implementation plan requirements to others in the work area, including demonstrating:

two-way communication

active listening

constructive responses to feedback.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace non-conformance change management procedures and responsibilities, including:

CAPA

investigating possible causes of non-conformance

RCA

risk assessment

repeat incident

isolated incident

impact assessment

recording requirements

the provisions of the Therapeutic Goods Act relating to identifying non-conformance, including customer complaints, product recalls and auditing

consultation and communication methods used to communicate implementation plan requirements to others in the work area, including demonstrating:

two-way communication

active listening

providing constructive responses to feedback

GMP requirements and workplace procedures relevant to responding to non-conformance

documentation systems and procedures, including:

record keeping to meet both company and legal requirements

processes for developing or reviewing workplace procedures

document control systems used in the workplace

responsibilities for reporting and recording information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a pharmaceutical manufacturing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

workplace procedures and documentation relating to non-conformance

specifications:

CAPA documentation

workplace procedures relating to responding to non-conformance

GMP requirements related to responding to non-conformance

provisions of the Therapeutic Goods Act relating to identifying non-conformance

relationships:

team members.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPPL2001 Participate in work teams and groups

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to work effectively with others in structured teams and informal work groups to complete work activities.

This unit applies to individuals who work under general supervision and whose role includes identifying and providing solutions to a limited range of predictable problems.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

People, Planning and Logistics (PPL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify team objectives	1.1 Identify and agree team tasks, responsibilities and performance measures 1.2 Discuss and agree tasks required to achieve goals and performance standards with the team
2. Participate in planning work activity	2.1 Negotiate personal work tasks and roles to ensure team goals and performance standards are met 2.2 Provide information to contribute to planning work group activities 2.3 Assess personal skills to identify match with team skill needs 2.4 Plan personal workload to meet team goals and performance standards
3. Complete work tasks to meet team requirements	3.1 Undertake work to achieve team goals and performance standards 3.2 Ensure communication between team members and with other work areas is appropriate and timely 3.3 Make timely requests for assistance as required to meet team goals and performance standards 3.4 Provide assistance to other team members to achieve team goals and performance standards

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Oral communication	Uses clear language, concepts, tone and pace appropriate for the audience and purpose Responds to clear requests and contributes to workgroup discussions, when asking and responding to relevant questions as appropriate
Get the work done	Plans and implements routine tasks and workload making limited decisions on sequencing, timing and collaboration, and seeks assistance in setting priorities

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPPL2001 Participate in work teams and groups	FDFPPL2001A Participate in work teams and groups	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPPL2001 Participate in work teams and groups

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has effectively participated in work teams or groups of at least three people, on a minimum of two different occasions, including:

actively participating in discussion about identifying team goals and expectations

planning work to maximise outcomes for team

applying communication skills to engage with other participants

participating in and supporting the achievement of team goals.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

how to plan work to maximise outcomes for team

appropriate communication skills to engage with other participants

procedures for establishing team goals and performance standards

methods used to measure achievement of personal and team goals

team goals and personal role to achieving work outcomes

common group communication processes, including:

basic negotiation skills

conflict resolution

giving and receiving feedback

importance of team goals and expectations and personal role within the team

oral communication skills and language, including:

questioning

active listening

asking for clarification

seeking advice from supervisor

working in a culturally diverse workforce.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

workplace arrangements for establishing company, workplace and team goals

relationships:

opportunities to participate in team processes.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPPL3003 Participate in improvement processes

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to participate in performance improvement processes that involve systematic analysis of performance to identify and propose opportunities for improvement.

The unit applies to individuals who work under broad direction and have scope to investigate and participate in improvement processes, where structured analysis and investigation is required.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

People, Planning and Logistics (PPL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify opportunities for improvement	1.1 Identify barriers to good practice or optimal performance 1.2 Define scope of issue or problem to be addressed
2. Identify information requirements	2.1 Identify data required to investigate improvement opportunity 2.2 Select appropriate data collection methods 2.3 Identify additional resources available to support investigation
3. Analyse the issue or problem	3.1 Select and apply techniques required to investigate nature of issue or problem 3.2 Assess the detail of the issue or problem 3.3 Identify and appraise possible causes 3.4 Determine and assess options for improvement
4. Recommend options for improvement	4.1 Consolidate and clarify preferred options 4.2 Present recommendations in formats appropriate to the issue and the audience 4.3 Ensure recommendations are consistent with data collected and analyses
5. Participate in implementing improvement proposals	5.1 Support improvement trials 5.2 Evaluate and refine improvement proposals against organisational objectives 5.3 Contribute to the development of new operating procedures or processes 5.4 Implement and communicate operating procedures or processes to reflect improved practices 5.5 Monitor improvement in performance

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Oral communication	Use clear language and concepts, and tone and pace, appropriate for the audience and purpose when discussing and communicating improvements
Get the work done	Respond to predictable routine problems and implement standard or logical solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPPL3003 Participate in improvement processes	FDFPPL3001A Participate in improvement processes	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPPL3003 Participate in improvement processes

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has actively participated in processes to improve work outcomes on at least two different occasions, including:

planning investigation and data collection methods

developing objectives and parameters for investigation

collecting and analysing data and evidence to test ideas

presenting improvement plans with evidence to support rationale

implementing and monitoring improvement processes

ensuring improvement plans reflect overall organisational objectives.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

objectives to be addressed by improvement proposals, including quality, work health and safety, environmental management, cost, efficiency and job satisfaction

the context in which improvement occurs, including capital expenditure and labour budgets, equipment capacity and production targets

workplace improvement processes

data collection and analysis techniques appropriate to the nature of the improvement opportunity and the workplace

communication techniques to support data collection, consultation and teamwork required to participate in improvement processes

problem solving strategies

resources required to support investigation, including:

internal and external resources

negotiating access to resources

identifying expertise

recognising improvement requirements in team members

the importance of providing and gaining feedback

issues that may occur in a culturally diverse workforce.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

information storage and retrieval systems

specifications:

relevant technical information and personnel resources

relevant workplace documentation

relationships (internal and/or external):

opportunities to interact with others.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPPL3004 Lead work teams and groups

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to plan to achieve work requirements, secure resources and monitor the outputs of a work team or group.

The unit applies to individuals who have responsibility for overseeing a team or group in a leadership role.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

People, Planning and Logistics (PPL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Negotiate and communicate team objectives	1.1 Discuss and agree on goals, tasks and responsibilities with team 1.2 Discuss and agree on performance, standards and measures expected of team
2. Plan the work activity	2.1 Assign individual roles and responsibilities of team members according to workplace procedures 2.2 Allocate work roles taking into account team goals and skills, and expertise of each team member 2.3 Identify and secure resources required to achieve work outcomes according to workplace procedures 2.4 Identify and address development needs of team members
3. Monitor team work to achieve required outcomes	3.1 Monitor work progress against timelines and performance measures 3.2 Keep team members informed of progress towards achieving team performance indicators 3.3 Identify potential barriers to achieving team goals and take corrective action 3.4 Identify, investigate and report team performance variances 3.5 Encourage team members to actively contribute to team growth and development 3.6 Follow workplace information systems and procedures to record and report on team performance

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Writing	Accurately record and complete organisational document using clear language and correct spelling, grammar and terminology
Oral communication	Clearly explain information using language, tone and pace appropriate to audience
Navigate the world of work	Contribute to continuous improvement of current work practices by applying basic principles of analysis

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPPL3004 Lead work teams and groups	FDFPPL3004A Lead work teams and groups	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPPL3004 Lead work teams and groups

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has effectively led a work team work team or group, of at least three workers, on at least one occasion, including:

ensuring all team members understand and agree to team goals and expectations and their personal responsibilities

planning a team activity to take into account team goals, timelines, individual capabilities and resources

monitoring outcomes against timelines and communicating progress with team members

applying effective interpersonal communication skills to engage and support team members

supporting positive outcomes for the individuals and team.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

facilitation techniques and communication skills to support the active engagement and participation of team members in team processes, including:

representation or avocation for the team members or work group

individuals with cultural and diverse backgrounds

negotiation skills

giving and receiving feedback

basic performance management

work procedures relevant to team tasks and related workplace health and safety, food safety, quality and environmental management issues, hazards and control measures

workplace planning and performance measurement systems and processes

methods used to measure achievement of individual and team goals

resource allocation systems used in the workplace as appropriate to secure relevant resources required by the team or group

methods used to assess team members capabilities, skills and knowledge for the allocation of work

competency requirements of work functions, including special work conditions covered by licensing or certification

duty of care when allocating work roles and responsibilities

workplace competency identification and training arrangements

the structure and development of work teams

workplace recording and reporting system and responsibilities.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

sample resource management and allocation systems

relationships:

opportunities to work with a team.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPPL3005 Participate in an audit process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required for individuals to participate in auditing, where it occurs in an area that the person is not directly responsible for and where they are required to follow a formal, structured process. It is designed to support participation in auditing a range of programs designed to identify hazards, assess risk and implement control measures.

At this level, the person would typically work under direction and may be required to operate within established audit procedures. Participation implies that the person can participate in all stages of an audit but is not responsible for negotiating audit scope, allocating audit tasks to others or reporting on audit outcomes.

All work must be carried out to comply with workplace procedures according to state/territory health and safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

People, Planning and Logistics (PPL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Participate in planning an audit	1.1 Establish roles and responsibilities for participating in audit 1.2 Determine the purpose and scope of the audit 1.3 Identify and locate information and resources required for audit
2. Participate in conducting an audit	2.1 Collect information that is adequate, representative and meets audit requirements 2.2 Analyse information to assess adequacy of performance against program 2.3 Review program records to compare with the audit compliance requirements 2.4 Observe compliance with the program in the workplace 2.5 Identify areas requiring corrective action
3. Follow up audit outcomes and prepare action plans	3.1 Assess audit outcomes that present a risk to the program objectives 3.2 Develop a corrective action plan to address the audit outcomes 3.3 Prepare adjustments to work activities to address action plan 3.4 Communicate the results of the audit and required adjustments to appropriate personnel

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Read, interpret and consolidate information from briefing notes and other data, and compare against defined criteria and requirements
Writing	Accurately record and complete organisational documents using clear language and correct spelling, grammar and terminology
Oral communication	Clearly explain detailed information using language, tone and pace appropriate to audience
Get the work done	Contribute to continuous improvement of current work practices by applying basic principles of analysis

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPPL3005 Participate in an audit process	FDFPPL3005A Participate in an audit process	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarity intent Prerequisites removed	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPPL3005 Participate in an audit process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has participated in an audit process on at least one occasion, including:

collecting, assessing and providing information as required by the audit process

acting on risk identified in the audit process

following up on audit outcomes by developing action plans

communicating outcomes to work personnel.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

requirements and procedures for participating in an audit

the purpose and scope of an audit, including the stages involved in the audit process

roles and responsibilities of individuals involved in an audit process

types of information required for a range of audit situations, including:

health and safety in the workplace

quality

environmental

techniques for collecting information, including options, relevance and strengths and weaknesses of each method to ensure data is adequate and representative

data analysis methods relevant to the audit process

communication skills and techniques appropriate to the workplace to inform other personnel of audit outcomes and modified work practices

technical knowledge relevant to the program being audited in order to:

verify compliance

assess adequacy of control measures

relevance to industry standards

purpose and responsibilities for maintaining records

process to transition audit deficiencies into corrective action plans.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace to collect data and observe compliance

resources, equipment and materials:

workplace program documentation

information systems and data collection technology

specifications:

audit procedures and standards as applied in the workplace

relevant legislation, industry standards and codes of practice.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPPL3006 Report on workplace performance

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to collate and maintain workplace records to enable the monitoring and reporting of workplace performance.

The unit applies to individuals who work as team leaders with responsibility for monitoring and reporting on performance of a work area or section. This includes working in a range of known contexts and completing routine activities.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

People, Planning and Logistics (PPL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Establish recording and reporting requirements	1.1 Identify the purpose of recording performance-related information 1.2 Confirm recording and reporting responsibilities with supervisor 1.3 Identify recording and reporting systems and formats
2. Maintain workplace information	2.1 Ensure records are complete, timely and accurate 2.2 Record performance information in required format to meet workplace reporting requirements 2.3 Identify and correct or notify errors or discrepancies in recording to appropriate personnel 2.4 Identify, investigate and report variances according to workplace procedure 2.5 Assess, prioritise and address requests for information to meet required timelines
3. Maintain security of workplace information	3.1 Confirm levels of access and authority according to workplace security requirements 3.2 Maintain security of workplace records and reports in accordance with security access level 3.3 Identify and report security breaches to appropriate personnel

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Writing	Accurately record and complete organisational documentation using clear language, correct spelling, grammar and terminology
Oral communication	Effectively participate in verbal exchanges using collaborative and inclusive techniques including active listening and questioning, and reading of verbal and non-verbal signals to convey and clarify information
Get the work done	Understand roles and responsibilities for tasks and make basic decisions on work completion parameters

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPPL3006 Report on workplace performance	FDFPPL3002A Report on workplace performance	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPPL3006 Report on workplace performance

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has reported on workplace performance on at least one occasion, including:

confirming the reporting and recording systems and procedures for a specific work area

recording information on work performance in accordance with reporting procedures

reporting variances and inconsistencies

maintaining security of work documentation.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the purpose and responsibilities for the information records and reports to be maintained or produced, including accuracy levels and timelines

types of information to be recorded, including but not limited to:

timesheets

log sheets

recipes/specifications

operating procedures

production statistics

downtime

labour

materials usage levels

techniques used to collate and assess information, including typical recording outcomes to identify unusual or incorrectly recorded information

likely causes of variation and related reporting responsibilities

information system access levels and codes, such as levels within software

effective communication strategies relevant to reporting role

relevant regulatory and licensing, legislative requirements, industrial awards and agreements.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

performance data

recording/reporting formats and systems

specifications:

workplace policies, codes of practice and procedures

relevant information on licensing, legislation and industrial awards and agreements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPPL4001 Manage people in the work area

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to manage performance issues of people in the work area.

This unit applies to individuals with managerial responsibility for other people in a work area. It includes an understanding of different levels of response to performance issues, including formal procedures.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

FBPPPL3001 Support and mentor individuals and groups

Unit Sector

People, Planning and Logistics (PPL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Provide information on performance expectations	1.1 Ensure workplace policies and procedures are current, accessible and in formats appropriate to the audience 1.2 Ensure performance-related information is current, accessible and in formats appropriate to the audience 1.3 Communicate work expectations, plans and objectives to team members
2. Provide coaching and support	2.1 Demonstrate appropriate work behaviours and procedures to individuals and groups 2.2 Identify skill development needs of individuals or groups according to workplace procedures according to workplace training need analysis practices 2.3 Provide targeted skill development support to improve individual or group performance 2.4 Encourage, value and reward positive performance according to workplace procedures
3. Manage performance issues	3.1 Identify signs of performance variation outside of that expected according to workplace objectives and targets 3.2 Investigate reasons for performance variance according to workplace procedures 3.3 Identify and implement appropriate responsive action to variances in performance 3.4 Establish process for monitoring performance improvement according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Analyses complex documentation from a variety of sources and consolidates information relating to performance policies and measures to determine requirements
Writing	Documents outcomes and discussions using industry relevant terminology Accurately records and completes performance-related organisational documents using clear language, correct spelling, grammar and terminology
Numeracy	Performs mathematical calculations to analyse performance data to inform performance outcomes
Oral communication	Effectively participates in verbal exchanges using collaborative and inclusive techniques, including active listening and questioning, and reading of verbal and non-verbal signals to convey and clarify information on performance
Get the work done	Contributes to continuous improvement of current work practices by applying basic principles of analytical and lateral thinking Takes responsibility for planning, sequencing and prioritising tasks and own workload for efficiency and effective outcomes Applies systematic and analytical decision-making processes for complex and non-routine situations Responds to problems requiring resolution, drawing on past experiences of performance measures
Interact with others	Recognises when personal values and beliefs impact on work group activities and performance, and implements strategies to moderate the effect Collaborates with others sharing information to build strong work groups, and manages behaviours that are not conducive to a productive environment

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPPL4001 Manage people in the work area	FDFPPL4001A Manage people in the work area	Updated to meet Standards for Training Packages Minor changes to Performance Criteria for clarity	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPPL4001 Manage people in the work area

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has managed performance issues of people in the work area on at least two separate occasions, including:

determining performance expectations and communicating effectively with individuals in the workplace

identifying performance variances and collecting relevant information

providing coaching and support to team members according to needs determined by performance outcomes

monitoring performance and addressing performance issues according to organisational guidelines.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

negotiation and problem-solving skills for managing people in the workplace

workplace feedback and performance management systems and responsibilities, including:

personal levels of authority

performance counselling

disciplinary procedures

company policies, procedures and related communication systems

effect of personal style and behaviour on others in the work area and the importance of establishing effective relationships with people in the work area

performance expectations and related communication systems/processes

signs of different levels of performance, including:

performance indicators and measures

assessment strategies for performance

patterns and behaviour that lead to poor performance

patterns and behaviour that leads to exceptional performance

options and strategies to address performance issues, including:

rewards

disciplinary actions

systematic approaches for structuring a discussion on poor performance, including:

clear statement of the problem

explanation of why it is a problem

action or change required

follow up action

workplace and legal requirements to document performance and behavioural issues, including:

legal processes

how reported information may be used

industrial awards and workplace agreements on employee rights and responsibilities related to work performance and the relationship between the award and site agreements

communication skills to consult and communicate with relevant personnel

records and recording systems and requirements for managing people in the workplace

principles of motivation and effective teamwork.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

workplace information recording systems, requirements and procedures

specifications:

workplace policies and procedures

relevant industrial awards and agreements

relationships (internal and/or external):

opportunities to interact with others using typical workplace communication processes

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPPL4002 Plan and coordinate production equipment maintenance

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to plan and coordinate maintenance activities for production equipment.

This unit applies to individuals who take responsibility for their own work and coordinate and oversee employees responsible for the maintenance of production equipment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety legislation that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

People, Planning and Logistics (PPL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify maintenance requirements according to workplace procedures	1.1 Determine the approach for maintaining production equipment 1.2 Source and assess advice on equipment maintenance requirements according to manufacturers’ specifications 1.3 Assess and prioritise special maintenance requirements
2. Plan maintenance according to workplace procedures	2.1 Identify and secure resources required to carry out maintenance 2.2 Develop a maintenance schedule to provide reliable equipment performance with minimal disruption to production 2.3 Ensure the maintenance schedule takes account of production schedules, equipment capability, special maintenance requirements, efficient resource utilisation, workplace health and safety requirements, and workplace environmental guidelines 2.4 Record the maintenance schedule in the appropriate workplace format 2.5 Define and communicate responsibilities for implementing the maintenance schedule 2.6 Consult personnel affected by the maintenance program and advise of maintenance process
3. Monitor implementation of the maintenance schedule according to workplace procedures	3.1 Monitor progress of maintenance to identify variance to schedule 3.2 Identify, assess and address unplanned events that could affect the schedule 3.3 Identify and communicate potential failure to meet maintenance deadlines to relevant personnel in a timely manner
4. Contribute to the improvement of equipment reliability	4.1 Review equipment performance information to identify patterns or trends 4.2 Identify factors that affect equipment reliability 4.3 Consult production and maintenance personnel to identify opportunities to improve equipment reliability 4.4 Take action to improve equipment reliability 4.5 Review the maintenance schedule and related programs and procedures to reflect improvements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Reads and interprets manuals, specifications, and other documentation from a variety of sources and consolidates information to determine maintenance requirements Analyses and consolidates test results and data from a range of sources, against defined criteria and requirements
Writing	Develops procedural material for a specific audience using clear and industry relevant language in order to convey explicit information, requirements and recommendations
Numeracy	Performs mathematical calculations to analyse maintenance data and scheduling statistics to inform maintenance activities
Oral communication	Uses collaborative and inclusive techniques, including active listening and questioning, and reading of verbal and non-verbal signals to convey and clarify information
Interacts with others	Uses a range of strategies to establish a sense of connection and build rapport co workers Elicits feedback from others in order to improve workgroup behaviours and processes
Get the work done	Contributes to continuous improvement of current work practices by applying principles of analytical and lateral thinking Takes responsibility for planning, sequencing and prioritising tasks and own workload for efficiency and effective outcomes Applies systematic and analytical decision-making processes for complex and non-routine situations Addresses problems and initiates procedures in response, applying problem-solving processes to determine solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPPL4002 Plan and coordinate production equipment maintenance	FDFPPL4002A Plan and coordinate maintenance	Updated to meet Standards for Training Packages Minor changes to Performance Criteria for clarity	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPPL4002 Plan and coordinate production equipment maintenance

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has planned and coordinated maintenance for production equipment, on at least two separate occasions, including:

obtaining information and planning maintenance requirements for production equipment

establishing and documenting a maintenance schedule

coordinating the implementation and maintenance schedule with appropriate personnel

managing unplanned maintenance issues

assessing equipment reliability and contributing to improved maintenance schedules and procedures

managed work health and safety, environmental and food safety requirements and responsibilities associated with maintenance activities.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

maintenance approaches and differences between reactive, preventative and proactive maintenance models, including:

reliability centred maintenance (RCM)

total productive maintenance (TCM)

company systems, processes and responsibilities for:

collecting equipment condition information

analysing information

carrying out required servicing and maintenance

sources of data on equipment performance and maintenance requirements, related recording systems and data analysis tools, including:

manufacturer specifications

equipment capability data

condition monitoring data

equipment operation/performance reports and log sheets

workplace environmental guidelines

maintenance requirements and scheduling processes, including:

production process

impact of scheduling on production

maintenance activities

maintenance priorities

effect on related activities, including purchasing and contract management

factors that influence the reliability of equipment, including:

equipment capability

equipment/process design

operating conditions and practices

methods used to measure effectiveness of maintenance, including:

plant availability

cost of maintenance

downtime

alternate resource utilisation

work health and safety, environmental and food safety requirements and responsibilities associated with maintenance activities

relevant personnel and departments to be consulted/notified of maintenance schedule and related amendments, including the information relevant to each group/person

conditions that can affect achievement of the maintenance schedule, including:

unusual or unplanned conditions

related options for response to equipment breakdowns/emergencies

communication skills to consult and communicate with relevant personnel

recording systems and requirements, including relevant software packages

process improvement procedures for production equipment

capacity of maintenance service suppliers to provide required services.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

production equipment

specifications:

maintenance scheduling system and associated information and communication systems

relevant standard operating procedures (SOPs)

workplace information recording systems, requirements and procedures

access to Work Health and Safety Acts or Occupational Health and Safety Acts, regulations and related industry standards and codes of practice

workplace environmental requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPPL4003 Schedule and manage production

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to plan, monitor and adjust schedules to meet operational requirements for production activities.

The unit applies to individuals who take responsibility for their own work and provide and communicate solutions to others with some responsibility for planning and scheduling production.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

People, Planning and Logistics (PPL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1 Identify production requirements	1.1 Use forecast and sales information to identify production requirements according to workplace procedures 1.2 Identify production priorities to satisfy demand
2 Confirm resource requirements for production requirements	2.1 Check stock levels of raw materials, ingredients, packaging components and consumables are available and can fulfil production requirements 2.2 Check equipment capacity and status are ready and available for production activities according to workplace procedures 2.3 Ensure human resources are available against production requirements
3 Develop and communicate the production schedule	3.1 Develop the production schedule to meet demand and delivery timelines within production capacity and budget 3.2 Ensure the production schedule takes account of stock levels, storage capacity, equipment capacity and product mix to minimise stock and product holdings and maximise production efficiency 3.3 Record the production schedule in the appropriate workplace format 3.4 Make available the production schedule to relevant personnel in a timely manner
4 Monitor production schedule	4.1 Monitor production to identify actual and potential barriers to achieving the schedule 4.2 Monitor resource usage rates to identify potential shortages 4.3 Identify, assess and address unplanned events that could affect the schedule
5 Adjust production schedules	5.1 Adjust production schedules to take account of identified changed conditions 5.2 Negotiate and communicate changes to the production schedule to relevant personnel in a timely manner 5.3 Identify resource implications of amended schedules and access resources to meet requirements 5.4 Identify and communicate potential failure to meet delivery deadlines to relevant personnel in a timely manner 5.5 Amend schedule documentation as required to meet workplace reporting requirements
6 Review production schedule development process	6.1 Review the production scheduling process to identify opportunities for improvement 6.2 Identify, investigate and report variances in production against schedule to appropriate personnel 6.3 Consult personnel responsible for implementing the schedule to identify improvement opportunities 6.4 Revise the scheduling process to reflect improvements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Analyses and consolidates test results and data from a range of sources, against defined criteria and requirements
Writing	Writes, edits and proofreads documents to ensure clarity of meaning, and accuracy and consistency of information
Numeracy	Performs mathematical calculations to analyse labour, costs and quantities to accurately produce schedules and manage resources and budget
Oral communication	Uses collaborative and inclusive techniques, including active listening and questioning, and reading of verbal and non-verbal signals to convey and clarify information and to confirm understanding
Navigate the world of work	Accepts responsibility and ownership for the task and makes decisions on completion parameters and the need of coordination with others
Interact with others	Selects and uses appropriate conventions and protocols when communicating with clients and co-workers in a range of work contexts Elicits feedback and provides feedback to others in order to improve workgroup behaviours
Get the work done	Takes responsibility for planning, sequencing and prioritising tasks and own workload for efficiency and effective outcomes Applies systematic and analytical decision-making processes for complex and non-routine situations Investigates new and innovative ideas as a means to continuously improve, work practices and processes Monitors progress of plans and schedules, and reviews and changes them to meet new demands and priorities

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPPL4003 Schedule and manage production	FDFPPL4003A Schedule and manage production	Updated to meet Standards for Training Packages Minor Changes to PCs for clarity	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPPL4003 Schedule and manage production

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has scheduled and managed production on at least one occasion, including:

confirming production requirements and resource implications

establishing and documenting a production schedule

coordinating implementation of production schedule

ensuring production schedule is communicated and reported to all appropriate personnel

identifying and managing unplanned production issues and amending the process

reviewing and assessing production outcomes against schedule and making required adjustments to plans.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

role and scope of the scheduling function, including:

flow of information to and from the scheduling process

impact of scheduling for related planning, purchasing, production and despatch processes

factors to be taken into account in planning the schedule, including the inter-relationships between factors, including:

customer requirements

stock levels and supply options

use-by codes

production capacity and availability

labour requirements and availability

product compatibility

capacity of related processes and/or storage facilities

transport capacity

consequences of failing to meet delivery timelines, including:

customer expectations

stock-out fines

effects on customer relationship

company's preferred approach to managing customer relations

planning process and efficiencies to meet production requirements, including:

stock shelf-life of product and consumables

product compatibility characteristics of raw materials/ingredients

packaging components

availability of consumables

equipment capacity to ensure that production quantities and timelines are achievable

methods used to monitor actual-to-planned production and key performance indicators (KPIs)

communication strategies used when consulting relevant personnel and departments for production schedule and related amendments

conditions that can affect achievement of schedule, including conditions that are unusual or unplanned and related options for response

options for maximising resource utilisation and minimising waste, including options for alternate resource allocation in response to unplanned events

recording systems and requirements required for planning and scheduling production

process improvement procedures for production activities

competencies required by the work process and competencies required by the work team.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

production area and related functions and resources

specifications:

relevant standard operating procedures (SOPs)

scheduling systems and associated information and communication systems

workplace information recording systems, requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPPL4005 Manage supplier agreements and contracts

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to manage internal and external agreements for the supply of goods and/or services.

The unit applies to individuals with an understanding of supply chain relationships and arrangements who are responsible for the evaluation and management of new and existing contractual arrangements.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

People, Planning and Logistics (PPL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Establish contractual arrangements	1.1 Document and agree specifications for the delivery of goods and/or services according to workplace procedures 1.2 Develop and document criteria for selection of suppliers according to workplace procedures 1.3 Identify and assess potential suppliers against selection criteria 1.4 Select preferred supplier according to the selection criteria and workplace procedures 1.5 Negotiate, agree and document supply contracts with parties 1.6 Develop contingency plans in the event of supplier failure to deliver
2. Administer and evaluate delivery of goods and/or services against agreements	2.1 Assess the quality of goods and services supplied against specifications 2.2 Determine and document non-compliance and implement corrective action within the terms of contractual arrangements 2.3 Manage relationships with suppliers to support effective delivery according to workplace procedures 2.4 Review and renegotiate vendor agreements as required to ensure timely delivery and cost-effective supply of quality goods and services

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Analyses and consolidates information and data from a range of sources, against defined criteria and requirements, and checks for accuracy and completeness
Writing	Accurately records information, prepares contracts and correspondence using clear language and organisational formats and protocols
Numeracy	Applies modelling skills to identify, analyse and evaluate costings, production scheduling, time durations and human resource allocations for contract development and monitoring
Oral communication	Uses collaborative and inclusive techniques including active listening, questioning and verbal and non-verbal signals to convey and clarify information and to confirm understanding during negotiations
Navigate the world of work	Takes responsibility for following explicit and implicit policies, procedures and legislative requirements for contract development
Interact with others	Implements strategies for a diverse range of colleagues and clients in order to build rapport and foster strong relationships
Get the work done	Monitors progress of production plans and schedules, and reviews and manages them to meet new demands and priorities Applies systematic and analytical decision-making processes for complex and non-routine situations Investigates new and innovative ideas as a means to develop contacts through negotiation and analytical thinking

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPPL4005 Manage supplier agreements and contracts	FDFPPL4007A Manage supplier agreements and contracts	Updated to meet Standards for Training Packages Minor changes to Performance Criteria for clarity	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPPL4005 Manage supplier agreements and contracts

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has managed internal and external agreements for the supply of goods and/or services on at least two separate occasions, including:

determining resource requirements for work area

establishing contractual conditions and determining most suitable supplier

monitoring supply against agreements and contracts, and promptly identifying and acting on variances

establishing supply contingencies

maintaining relationships with suppliers to support service.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

approaches to supply chain management, including:

customer-led models and efficient consumer response (ECR)

contrast between independent company operations versus chain partnership arrangements

the implications of a supply chain approach for the nature of the relationships between the company and its suppliers, including level of information sharing and cooperation

the company's approach to supply chain management, and related systems and documentation in place to support internal management and supplier relationship management, including levels of authority

appropriate technical knowledge to determine capacity of a supplier to deliver and to assess quality of goods/service supplied

legal rights and responsibilities of both the company and the supplier

the role of benchmarking in determining appropriate criteria for supplier selection and contract management

appropriate measures of contract delivery and relative importance/weighting given by the company

induction and duty of care responsibilities for contractors working on-site where relevant.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

sample agreements and documents

technical support and advice as appropriate

specifications:

workplace procurement policies and related documentation and systems

relevant legislation, codes of practice and agreements

information management systems, including planning, recording and reporting systems

relationships (internal and/or external):

access to suppliers of goods and services.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPPL4006 Manage a work area within budget

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to plan, allocate and monitor work to achieve required outcomes within budget allocations.

The unit applies to individuals who are team leaders and are typically required to reach decisions on resource utilisation within budget constraints, and provide and communicate solutions to a range of predictable and sometimes unpredictable problems.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

People, Planning and Logistics (PPL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify and plan within budget parameters	1.1 Determine budget requirements and parameters for work area 1.2 Determine, confirm and allocate resources to achieve production schedule within budget and according to workplace policy
2. Monitor resource utilisation against budget	2.1 Monitor performance to identify actual or potential variance to budget 2.2 Identify, investigate and report variances to budget according to workplace reporting requirements 2.3 Determine and communicate potential failure to achieve targets within budget to appropriate personnel in a timely manner 2.4 Take action to minimise negative impact of variance
3. Communicate budget information	3.1 Make budget information available to relevant personnel in a timely manner 3.2 Report budget information in the appropriate format and timelines according to workplace reporting requirements 3.3 Make contributions to the development of workplace budgets

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Analyses and consolidates information and data from a range of sources, against defined criteria and requirements and checks for accuracy and completeness
Writing	Prepares and produces documents and reports that convey complex relationships between performance data and budget for further analysis
Numeracy	Performs mathematical calculations to analyse financial information, costs and values to accurately determine performance
Oral communication	Presents complex financial information in formal situations using clear and convincing language, tone and pace appropriate for the audience and purpose
Navigate the world of work	Takes responsibility for following explicit and implicit policies, procedures and legislative requirements
Interact with others	Selects and uses appropriate conventions and protocols when communicating budget outcomes with co-workers
Get the work done	Makes routine decisions and implements standard procedures for routine tasks, using formal decision-making processes for more complex and non-routine situations Contributes to continuous improvement of budget and work practices by applying principles of analytical thinking

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPPL4006 Manage a work area within budget	FDFPPL4006A Manage a work area within budget	Updated to meet Standards for Training Packages Minor changes to Performance Criteria for clarity	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPPL4006 Manage a work area within budget

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has managed a work area within budget, on at least one occasion, including:

determining resource requirements for work area

establishing budget and allocations for work area

monitoring performance against budget targets and promptly identifying and acting on variances to minimise impact

ensuring budget is communicated and reported to all appropriate personnel.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the basis on which budgets developed for the work area are constructed, including:

what information is provided to budget planners

how to read and interpret budget information

how to apply budget information

monitoring/reviewing work performance

basic accounting concepts, including:

fixed and variable costs

rate of return

methods of allocating indirect costs

methods of measuring investment value

accounting models, including:

the difference between traditional accounting approaches and more recent developments

accounting implications of value added management

life-cycle costing

triple bottom line

company approach to cost management so that decisions on resource allocation are within both budget allocations and company philosophy/preferred approach

resource requirements to meet production and related costs

process knowledge to identify factors likely to impact on achieving budget

relevant personnel and departments to be consulted/advised of budget information, including:

information relevant to each group/person

the importance of providing accurate and timely information to each of the stakeholders

options for maximising resource utilisation and minimising costs

budget recording and reporting systems and requirements

process improvement procedures for managing budgets.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

resource and budget allocations

work performance information

specifications:

cost management specifications and requirements

relationships:

opportunities to interact with others using typical workplace communication processes

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPPL4007 Manage internal audits

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency covers the skills and knowledge required to support the management of internal audit processes across a range of programs.

This unit applies to individuals who conduct internal audit processes to support externally audited programs. In this context, auditing must occur in an area that the person is not directly responsible for and where they are required to follow a formal, structured process. In addition to this standard, an auditor would typically work within the audit procedures as outlined in the relevant International Organization for Standardization (ISO) standard.

When conducting a food safety audit, FBPAUD4003 Conduct food safety audits should be used.

No occupational licensing or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

People, Planning and Logistics (PPL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Plan an audit	1.1 Negotiate and agree on the purpose and scope of the audit 1.2 Identify and secure information and resources required to conduct the audit 1.3 Develop and negotiate an audit schedule to meet audit scope and timelines
2. Prepare for an audit	2.1 Determine audit information sample and collection tools 2.2 Identify and communicate roles, responsibilities and authority levels of the audit team to audit team members as appropriate 2.3 Inform affected work areas and personnel of schedule, and advise of their role in the process
3. Monitor the audit process	3.1 Ensure information collected is adequate, representative and meets audit requirements 3.2 Analyse information to assess adequacy of performance against program objectives 3.3 Review records to confirm compliance with the program 3.4 Observe compliance with the program in the workplace 3.5 Identify issues requiring corrective action 3.6 Address obstacles to achieving audit within agreed timelines
4. Report and follow up audit outcomes	4.1 Report situations presenting an imminent and serious risk to the program objectives in accordance with reporting requirements and workplace procedures 4.2 Prepare audit reports to address audit scope requirements 4.3 Communicate the results of the audit to appropriate personnel according to audit purpose and requirements and workplace procedures 4.4 Develop and negotiate a corrective action plan within level of responsibility 4.5 Monitor and confirm implementation of corrective action as set out in the corrective action plan 4.6 Ensure that breaches in corrective action plan are followed up, and action is taken or reported according to level of responsibility and audit purpose

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Analyse documentation from a variety of sources to determine and compare audit requirements
Writing	Prepare and produce documentation using clear and detailed language in order to convey explicit information, requirements and recommendations for audits

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPPL4007 Manage internal audits	FDFPPL4008A Manage internal audits	Updated to meet Standards for Training Packages Prerequisites removed Minor changes to Performance Criteria for clarity	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPPL4007 Manage internal audits

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has managed at least one internal audit, including:

determining scope of and purpose of audit

scheduling audit and making required arrangements

establishing information collection parameters

selecting information collection techniques

collecting and analysing information

ensuring compliance with workplace procedures

developing and communicating required corrective action plan

completing workplace records as required.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the purpose and intent of the program being audited, including the requirements of relevant national, state and local government legislation relating to program purpose and requirements

auditor roles, responsibilities and legal obligations as relevant to the audit purpose, including:

responsibilities of both internal and external auditors

different types of auditors and of authorised officers who may be involved in the audit program

legal responsibilities for reporting imminent and serious non-conformities

audit requirements relating to work health and safety and quality environmental management audits

requirements and procedures for certification/registration of auditors and authorised officers according to audit type

frequency and scope of audit requirements to meet legal obligations

appropriate ethical conduct of auditors as set out in codes of ethics of auditors, and additional requirements as may be determined by the workplace

the purpose and stages involved in the audit process, including compliance with International Organization for Standardization (ISO) audit standards as appropriate to audit requirements

workplace information and related information management systems

techniques for collecting information, including:

appropriate sampling techniques

information collection methods

the strengths and weaknesses of each method to ensure data is adequate and representative

an understanding of techniques identified in the relevant ISO standard.

data analysis methods relevant to the audit process

communication skills and techniques, including appropriate questioning, observation and related communication skills to support information collection, appropriate to the workplace

technical knowledge relevant to the program being audited in order to verify the adequacy of:

workplace safety processes and standards

control methods, including industry standards/practice

monitoring and recordkeeping

validation processes

corrective action/process improvement procedures

where program control methods or limits vary from industry standards or where there are no industry standards, technical knowledge required to assess data used by the business to validate acceptable limits (this may be addressed by identifying and involving appropriate technical expertise)

information management and communication systems to document and communicate audit outcomes in appropriate formats.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

workplace program and related documentation

specifications:

relevant legislation

audit procedures and standards, including any external standards relevant to the audit, including ISO standards

advice on related technical industry standards and codes of practice

information systems and data collection technology.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPPL5001 Design and maintain programs to support legal compliance

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to design, review and maintain programs to support policy implementation and regulatory compliance.

This unit applies to individuals who work in areas such as health and safety in the workplace, environmental management, food safety, quality and Good Manufacturing Practice (GMP). In workplaces where workplace programs are already in place, the outcomes of this unit can apply to the assessment and review of such programs. Programs involve hazard identification, risk assessment and control.

No licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

People, Planning and Logistics (PPL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Establish workplace program and operating requirements	1.1 Ensure the workplace program reflects workplace policy objectives 1.2 Identify, negotiate and agree roles and responsibilities to support implementation 1.3 Identify and secure resources required to support implementation
2. Establish consultative arrangements	2.1 Establish consultative mechanisms to encourage input from workplace personnel and their representatives 2.2 Ensure information on consultation processes is available, appropriate and accessible 2.3 Establish procedures to ensure that issues raised are promptly addressed 2.4 Establish procedures to ensure that the outcomes of consultation are promptly communicated
3. Develop program procedures	3.1 Ensure procedures outline the process for identifying and reporting actual and potential hazards 3.2 Document risk assessment and control measures, and take account of the hierarchy of control 3.3 Define corrective action and emergency response procedures 3.4 Establish procedures to review program adequacy and effectiveness 3.5 Monitor program implementation to ensure procedures are followed and effective
4. Review program information and recording systems	4.1 Record information to meet program and legislative requirements 4.2 Ensure record formats and systems are appropriate and accessible to users
5. Establish or review training arrangements to support program implementation and maintenance	5.1 Identify roles and responsibilities of participants involved in implementing the program 5.2 Identify mentoring, coaching and training requirements for each role 5.3 Provide mentoring, coaching and training support to meet the identified needs
6. Maintain a workplace program	6.1 Provide information on program purpose, requirements, roles and responsibilities in formats appropriate to purpose and audience 6.2 Follow program procedures, and identify and address supervisory responsibilities 6.3 Analyse workplace program records to identify patterns of non-conformance and opportunities for ongoing improvement 6.4 Address hazard identification, risk assessment and control when planning, designing and reviewing change in the workplace 6.5 Ensure evaluation of program effectiveness takes account of developments in best practice to support continuous program improvement 6.6 Establish and communicate program audit procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Analyse documentation from a variety of sources to determine compliance requirements
Writing	Write, edit and proofread documents to ensure clear purpose and accuracy Develop procedures for a specific audience using clear language in order to convey explicit information, requirements and recommendations
Navigate the world of work	Work independently or with others in making decisions to achieve organisation outcomes Ensure knowledge of legislative requirements is kept up-to-date in order to create and provide accurate information

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPPL5001 Design and maintain programs to support legal compliance	FDFPPL5001A Design and maintain programs to support legal compliance	Updated to meet Standards for Training Packages Prerequisites removed	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPPL5001 Design and maintain programs to support legal compliance

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has designed (or reviewed) and maintained programs to support legal compliance on at least one occasion, including:

identifying the legal and regulatory framework for the program

defining the parameters of the program

determining compliance requirements for the program and conducting risk analysis

identifying and engaging relevant personnel through consultative mechanisms

designing and/or developing program procedures to ensure compliance

completing detailed reporting to support the maintenance of compliance

providing support to personnel to ensure compliance

reviewing and monitoring program to ensure compliance is maintained.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

objectives of legislation, regulations and relevant codes of practice relating to the program area, including the roles of relevant regulatory bodies

existence of International Organization for Standardization (ISO) 22000:2005 Food safety management systems, ISO 22003:2013 Food safety management systems, and ISO 10393:2013 Consumer product recall

company policy objectives, related legal requirements and workplace context, including:

resource capacity

authority levels

existing systems and processes, including consultation processes, development/training systems, process improvement, document control and recording requirements

workplace program objectives, their relationship to policy objectives and to related programs, including the benefits of the program for the company, employees and the wider community as appropriate

the concept of a management system as it applies to the program area

the advantages and disadvantages of stand-alone and integrated programs, including:

variations in legal obligations and compliance systems

objectives and structure of related policies and programs, as well as consideration of audit trails, as appropriate

principles and processes for hazard identification, risk assessment and control

the program area and/or internal and external experts and resources to support design and implementation

the circumstances, conditions or practices likely to result in program non-compliance, and related control options

technical knowledge and/or access to technical expertise to ensure adequacy of risk control methods and response to non-compliance/emergencies

problem-solving and process improvement techniques and processes

program review methods and responsibilities, including internal audit arrangements, as well as external audit arrangements, and where the program supports legal compliance obligations, requirements and frequency of audits.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

technical support and advice as appropriate to the program area

specifications:

workplace policies, business and performance plans and budgets

relevant legislation, codes of practice and agreements

workplace procedures and related management systems relevant to the program area.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK1001 Finish products

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to prepare finishing mediums and finish baked products in a food preparation environment.

The unit applies to individuals who undertake defined routine work activities under supervision. This includes identifying and reporting simple issues and problems.

All work must be carried out to comply with workplace procedures, in accordance with state/territory food safety, and health and safety, regulations and legislation that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work	1.1 Confirm product finishing task requirements with supervisor 1.2 Identify and report work health and safety hazards to supervisor 1.3 Select and wear personal protective equipment as directed 1.4 Check work area and personal hygiene meet food safe conditions 1.5 Select finishing equipment and check readiness for use 1.6 Select finishing ingredients and check quality and quantity
2. Prepare finishing materials	2.1 Measure ingredient quantities to meet recipe specification 2.2 Combine and mix ingredients to make finishing mediums 2.3 Identify finishing medium problems, and report to supervisor
3. Apply finishes	3.1 Use finishing techniques to apply finishing mediums to products 3.2 Portion finished products as directed 3.3 Check finished products, and report identified problems to supervisor 3.4 Store finished products to meet food safe conditions
4. Complete work	4.1 Clean equipment and work area to meet food safe conditions 4.2 Dispose of waste according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret key information from simple recipes, ingredient labels and simple end-product specifications
Oral communication	Listen to simple instructions Ask clarifying questions and respond to answers
Numeracy	Locate and interpret numerical information in simple recipes and product labels Estimate approximate quantities, and use equipment to measure ingredient weights and volumes

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK1001 Finish products Release 2	FBPRBK1001 Finish products Release 1	Foundation Skills refined Reference to 'pallet knives' removed from Assessment Conditions Typo fixed in Knowledge Evidence	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPRBK1001 Finish products

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has finished baked products, including:

finishing at least one of the following three products:

simple sponge cakes

simple breads

simple non laminated pastries

preparing and using at least three of the following nine finishing mediums:

seeds

savoury topping

egg wash

cream

icing

glaze

icing sugar

coconut or nuts

fruits

using at least four of the following finishing techniques:

piping or spreading icing

simple piping using piping bags and nozzles for cream or icing

applying seeds to bread products

pre-prove scoring bread products

pre-bake finishing non laminated pastry products

post-bake finishing non laminated pastry products

post-bake finishing sponge cake products

applying savoury toppings to bread products

post-bake finishing products with coconut or nuts

glazing

dusting

dipping.

The applied finishing must meet the supervisor instructions.

The finished product must be stored in food safe conditions.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements, including personal protective equipment (PPE), applicable to finishing products

food safe conditions applicable to using and storing finishing mediums, including:

temperature

containers

date labelling

sanitary cleanliness

types and storage conditions of finishing mediums, including:

seeds

savoury toppings

egg wash

creams

icings

glazes

icing sugar

coconut or nuts

dried fruits

finishing techniques used to finish baked products, including:

simple sponge cakes

simple breads

simple non laminated pastries

basic functions, safe use and cleaning methods of finishing equipment

techniques for measuring ingredient quantities, including:

by weight

by volume

by count

by estimation

basic principles of portioning products

product storage requirements, including refrigeration and room temperature storage

basic product finishing terminology.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a food preparation or processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

bowls

piping bags and nozzles

scrapers

knives

products required to be decorated in the Performance Evidence

ingredients that meet finishing mediums required in the Performance Evidence

cleaning products and tools

specifications:

simple recipe specifications for preparation of finishing mediums and finishing instructions required in the Performance Evidence

simple end-product quality requirements to meet the product and finishing types required in the Performance Evidence

relationships:

supervisor.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK2001 Assist non laminated pastry production

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to assist in the production of non laminated pastry products in a food preparation environment.

The unit applies to individuals who undertake routine work, including identifying and solving predictable problems under supervision.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication

Pre-requisite Unit

Nil

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work	1.1 Confirm work requirements for non laminated pastry production with supervisor 1.2 Identify and report work health and safety hazards to supervisor 1.3 Select and wear personal protective equipment according to safety requirements 1.4 Check work area and personal hygiene meet food safe conditions 1.5 Select equipment and check readiness for use 1.6 Select ingredients and check quality and quantity 1.7 Prepare foils and trays for use
2. Mix and form pastry doughs	2.1 Measure ingredient quantities to meet recipe specification 2.2 Load, operate and monitor equipment to mix non laminated pastry dough 2.3 Roll and form dough to meet product type, and form into foils or place on trays 2.4 Check non laminated pastry dough to identify routine pastry problems, and report to supervisor
3. Bake pastry products	3.1 Confirm dough readiness and baking settings with supervisor 3.2 Set and warm oven to prepare for baking 3.3 Fill unbaked non laminated pastry products as required to meet product type 3.4 Load oven and monitor baking to achieve even bake 3.5 Unload and cool baked products to meet product type 3.6 Fill baked non laminated pastry product as required to meet product type 3.7 Check baked products to identify routine baked non laminated pastry product faults, and report to supervisor
4. Complete work	4.1 Clean equipment and work area to meet food safe conditions 4.2 Dispose of waste according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interprets key information from recipe specifications, ingredient labels and end-product specifications
Numeracy	Identifies and comprehends measurements, including ingredient quantities in recipe specifications, dates on ingredient labels, mixing times and speeds, baking temperatures and times, and dough and baked product dimensions Estimates approximate quantities, and uses equipment to measure weights, volumes and dimensions Uses understanding of three-dimensional shapes to form dough and check non laminated pastry product shapes
Oral communication	Uses listening and questioning techniques to communicate and obtain specific information and confirm understanding
Navigate the world of work	Follows explicit procedures immediately relevant to own role
Interact with others	Follows clearly defined instructions, seeking assistance when necessary
Get the work done	With assistance, sequences and implements the steps involved in assisting non laminated pastry production Uses digital technologies to set process parameters

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK2001 Assist non laminated pastry production	FDFRB2005A Assist cake, pastry and biscuit production	Redesigned unit that includes content from previous unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPRBK2001 Assist non laminated pastry production

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has assisted non laminated pastry production, including:

assisting production of the following three non laminated pastry products:

unfilled non laminated pastry product

filled non laminated pastry product with sweet pastry and sweet filling

filled non laminated pastry product with savoury pastry and savoury filling

incorporating the following two filling techniques:

pre-bake filling

post-bake filling

incorporating the following six production processes and techniques:

filling using a sweet filling

filling using a savoury filling

forming pastry products

cutting non laminated pastry

rolling non laminated pastry

baking non laminated pastry products

baking using the following two pastry equipment types:

pastry foils or tins

baking trays

checking the bake of the non laminated pastry by baked colour.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements, including personal protective equipment applicable to assisting in pastry production

food safe conditions applicable to assisting in pastry production

types and storage requirements for:

flour

eggs

fats

types of ingredient checks, including:

type

quantity

use-by date

damaged packaging

pastry production processes, including:

mixing ingredients

shaping pastry doughs

pre-bake filling

post-bake filling

baking pastries

techniques for measuring ingredients, including:

by weight

by volume

by count

by estimation

typical baking parameters, including oven temperatures

required characteristics of non laminated pastry doughs, including softness and feel

required characteristics of baked pastry products, including:

baked colour

baking shrinkage

techniques for cleaning the work area used in pastry production

techniques for disposing of waste from pastry production

basic pastry product and process terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a food preparation environment

resources, equipment and materials:

personal protective equipment (PPE)

sink and wash area

mixing equipment

rolling pin

pastry foils or tins

baking trays

electronic or analogue scales

oven suitable to bake products specified in the performance evidence

ingredients to create the pastry products specified in the performance evidence

specifications:

supervisor instructions

end-product specifications for the pastry products specified in the performance evidence

a production schedule for non laminated pastry that includes product quality requirements, scheduling, recipes to suit output requirements, sequence and mixing processes and baked parameters

relationships (internal and/or external):

supervisor

timeframes:

according to the production schedule.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK2002 Use food preparation equipment to prepare fillings

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to prepare fillings for use in bread, cake or pastry products using food preparation equipment in a commercial baking environment.

The unit applies to individuals who undertake routine work under supervision. This includes identifying and providing solutions to a limited range of predictable problems.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work	1.1 Confirm baked product filling types and volumes with supervisor 1.2 Identify and report work health and safety hazards to supervisor 1.3 Select and wear personal protective equipment according to safety requirements 1.4 Check work area and personal hygiene meet food safe conditions 1.5 Select food preparation equipment and check readiness for use 1.6 Check knives are sharp and ready for use 1.7 Select ingredients and check quality and quantity 1.8 Thaw, condition and reheat ingredients as required in food safe conditions to prepare for use
2. Prepare fillings	2.1 Measure ingredient quantities to meet recipe specification 2.2 Prepare ingredients using knives to make cuts 2.3 Blend and thicken cold fillings to meet recipe specifications 2.4 Blend and cook hot fillings to meet recipe specifications 2.5 Check fillings to identify routine filling faults, and report to supervisor 2.6 Cool cooked fillings to meet food safe conditions 2.7 Store prepared fillings to meet food safe conditions
3. Complete work	3.1 Clean equipment and work area to meet food safe conditions 3.2 Dispose of waste according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interprets key information from recipe specifications and ingredient labels
Numeracy	Identifies and interprets numerical information in recipes, including quantities, mixing speeds and times, and cooking temperatures and times Uses understanding of angles, linear dimensions and shapes to cut ingredients to size and shape Estimates approximate quantities, and uses equipment to measure ingredient weights and volumes
Oral communication	Uses listening and questioning techniques to communicate and obtain specific information and confirm understanding
Navigate the world of work	Follows explicit procedures immediately relevant to own role
Interact with others	Follows clearly defined instructions, seeking assistance when necessary
Get the work done	With assistance, sequences and implements the steps involved in preparing fillings

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK2002 Use food preparation equipment to prepare fillings	FDFRB2002A Prepare fillings	Updated to meet Standards for Training Packages Changes to food preparation equipment and techniques	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPRBK2002 Use food preparation equipment to prepare fillings

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has used food preparation techniques to prepare fillings, including:

preparing and using the following ingredients in fillings:

fruit

meat and vegetables or poultry and vegetables

dairy

preparing the following three types of fillings:

cold fruit filling

hot meat and vegetables or hot poultry and vegetables filling

hot custard filling

checking condition of ingredients used, including:

any indicators of food spoilage

quality

use-by date

damaged packaging

using the following nine items of food preparation equipment:

knife sharpening steels or stones

cook’s knife

paring knife

scales

peelers, corers or slicers

thermometers

whisks: fine or coarse stainless steel wire

cutting boards

cooking pots

preparing and cutting fruits and vegetables

using the following three cooking activities:

boiling

shallow frying (pan-fry, sauté or stir-fry)

microwaving.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements, including personal protective equipment (PPE), applicable to using food preparation equipment to prepare fillings

food safety conditions applicable to using food preparation equipment to prepare fillings

types and storage requirements of ingredients, including:

fruit and vegetables

dairy products

meat and poultry

custard

cookery methods, including:

boiling

shallow frying, including pan-fry, sauté or stir-fry

microwaving

meaning and role of mise en place in the process of preparing and cooking fillings

procedures for storing fillings, including refrigeration, freezing and shelf-life

techniques for preparing and cutting fruit and vegetables, including:

cleaning

peeling

slicing

dicing

time and temperature requirements for:

thawing

conditioning

reheating

cooking

cooling of cooked food

safe use and functions of food preparation equipment, including:

knife sharpening steels and stones

cook’s knife

paring knife

scales

peelers, corers and slicers

thermometers

fine and coarse stainless steel wire whisks

cutting boards

cooking pots

techniques for measuring ingredients, including:

by weight

by volume

by count

by estimation

typical cooking parameters, including:

cooking temperatures

cooking times

required characteristics of fillings, including:

texture

consistency

flavour

typical filling preparation faults, including:

undercooked and overcooked

incorrect ingredients

incorrect ingredient quantities

contamination and cross-contamination risks associated with ingredients and processes

techniques for cleaning equipment for food preparation

techniques for cleaning the work area used for food preparation

techniques for disposing of waste from food preparation

filling and filling preparation terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a commercial bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

refrigeration unit with shelving

storage facilities

microwave

hot plates or cook tops

knife sharpening steels and stones

cook’s knife

paring knife

scales

peelers, corers or slicers

thermometers

whisks: fine or coarse stainless steel wire

cutting boards

cooking pots

cleaning cloths

dustpans and brooms

garbage bins and bags

hand towel dispenser and hand towels

mops and buckets

separate hand basin for hand washing

sponges, brushes and scourers

tea towels

commercial cleaning and sanitising agents and suitable chemicals for cleaning bakeries, equipment and food storage areas

personal protective equipment (PPE)

ingredients that meet filling types required in the performance evidence

specifications:

supervisor instructions

recipes that meet filling types required in the performance evidence

end-product specifications to meet filling types required in the performance evidence

relationships (internal and/or external):

workplace supervisor

timeframes:

according to work requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK2003 Assist sponge cake production

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to assist in the production of sponge cake products in a food preparation environment.

The unit applies to individuals who undertake routine work, including identifying and solving predictable problems under supervision.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work	1.1 Confirm work requirements for sponge cake production with supervisor 1.2 Identify and report work health and safety hazards to supervisor 1.3 Select and wear personal protective equipment according to safety requirements 1.4 Check work area and personal hygiene meet food safe conditions 1.5 Select equipment and check readiness for use 1.6 Select ingredients and check quality and quantity 1.7 Prepare tins and trays for use
2. Prepare batters	2.1 Measure ingredient quantities to meet recipe specifications 2.2 Load, operate and monitor equipment to mix sponge batters 2.3 Check sponge batters to identify routine batter faults, and report to supervisor
3. Bake sponge cake products	3.1 Confirm baking readiness and baking settings with supervisor 3.2 Deposit batters into tins or trays, and set oven temperature to prepare for baking 3.3 Load oven and monitor baking to achieve even bake 3.4 Unload and cool products to meet product type 3.5 Check baked products to identify routine baked sponge cake product faults, and report to supervisor
4. Decorate sponge cake products	4.1 Confirm decorating requirements with supervisor 4.2 Assemble decorating ingredients and equipment, and prepare for use 4.3 Apply decorating materials to meet decorating requirements 4.4 Check decorated products to identify routine decorating problems, and report to supervisor
5. Complete work	5.1 Clean equipment and work area to meet food safe conditions 5.2 Dispose of waste according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interprets key information from recipe specifications, ingredient labels and end-product specifications
Numeracy	Identifies and comprehends measurements, including ingredient quantities in recipe specifications, dates on ingredient labels, mixing times and speeds, baking temperatures and times, and end-product dimensions Estimates approximate quantities, and uses equipment to measure weights, volumes and dimensions Uses understanding of three-dimensional shapes to check sponge cake product shapes
Oral communication	Uses listening and questioning techniques to communicate and obtain specific information and confirm understanding
Navigate the world of work	Follows explicit procedures immediately relevant to own role
Interact with others	Follows clearly defined instructions, seeking assistance when necessary
Get the work done	With assistance, sequences and implements the steps involved in assisting sponge cake production Uses digital technologies to set process parameters

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK2003 Assist sponge cake production	FDFRB2005A Assist cake, pastry and biscuit production	Redesigned unit that includes content from previous unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPRBK2003 Assist sponge cake production

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has assisted sponge cake production, including:

assisting production of the following four types of sponge cake products:

simple decorated sponge

sponge roll

individual portioned sponge product

cupcake

mixing a premix sponge batter

using the following two processes:

piping

hand depositing

baking using sponge tins and baking trays

testing the bake of sponges using the following two techniques:

skewer testing

physical pressing for baked quality

applying the following five decorating techniques to sponges:

dipping

dusting

creaming

icing

jamming.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements, including personal protective equipment (PPE), applicable to assisting in cake production

food safe conditions applicable to assisting sponge cake production

types and storage requirements of ingredients, including:

premixes

eggs

sugar

types of ingredient checks, including:

type

quantity

use-by date

damaged packaging

types and purpose of cake production processes, including:

mixing sponge ingredients

hand depositing sponge batters

piping sponge batters

baking basic sponges

techniques for preparing sponge tins and trays, including:

greasing

papering

techniques for measuring ingredient quantities, including:

by weight

by volume

by count

by estimation

typical baking parameters, including oven temperatures

required characteristics of baked sponge products, including:

baked aeration

baked colour

purpose and techniques for cleaning equipment, including:

round sponge tins

baking trays

small sponge tins or cupcake tins

decorating techniques, including:

dipping

dusting

creaming

icing

jamming

techniques for testing the bake, including:

skewer testing

physical pressing for baked quality

techniques for cleaning the work area for cake production

techniques for disposing of waste from cake production

sponge cake product and process terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a food preparation environment

resources, equipment and materials:

personal protective equipment

sink and wash area

mixing equipment

baking trays and sponge tins

small sponge tins or cupcake tins

electronic or analogue scales

oven suitable to bake the sponge cakes specified in the performance evidence

ingredients to create the sponge cake products specified in the performance evidence

specifications:

supervisor instructions

a schedule to support the production of basic cake, including product quality, sponge cake scheduling, recipes to suit output and batter requirements, sequence and mixing processes for sponge mixes, and baking parameters for sponge cake production

relationships (internal and/or external):

supervisor

timeframes:

according to the production schedule.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK2004 Assist basic bread production

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to assist in the production of basic bread products in a food preparation environment.

The unit applies to individuals who undertake routine work, including identifying and solving predictable problems under supervision.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work	1.1 Confirm work requirements for bread production with supervisor 1.2 Identify and report work health and safety hazards to supervisor 1.3 Select and wear personal protective equipment according to safety requirements 1.4 Check work area and personal hygiene meet food safe conditions 1.5 Select equipment and check readiness for use 1.6 Select ingredients and check quality and quantity 1.7 Prepare trays and pans for use
2. Prepare bread dough	2.1 Measure ingredient quantities to meet recipe specifications 2.2 Load ingredients into mixer in required ingredient placement 2.3 Operate and monitor mixer to mix dough 2.4 Divide, scale, mould and rest dough to meet required dough size and shape 2.5 Final mould dough and load onto trays and pans 2.6 Prove dough ready for baking 2.7 Check dough to identify routine dough faults, and report to supervisor
3. Bake dough	3.1 Confirm dough readiness and baking settings with supervisor 3.2 Set and warm oven to prepare for baking 3.3 Load oven and monitor baking to achieve even bake 3.4 Unload and cool baked products to meet product type 3.5 Check baked products to identify routine basic bread product faults, and report to supervisor 3.6 Transfer basic bread products for presentation and storage in food safe conditions
4. Complete work	4.1 Clean equipment and work area to meet food safe conditions 4.2 Dispose of waste according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interprets key information from recipe specifications, ingredient labels and end-product specifications
Numeracy	Identifies and interprets numerical information, including ingredient quantities in recipe specifications, dates on product labels, mixing times and speeds, baking temperatures and times, and finished product dimensions Estimates approximate quantities, and uses equipment to measure weights, volumes and dimensions Divides dough into equal portions by estimated weight Uses understanding of three-dimensional shapes to mould and check basic bread product shapes
Oral communication	Uses listening and questioning techniques to communicate and obtain specific information and confirm understanding
Navigate the world of work	Follows explicit procedures immediately relevant to own role
Interact with others	Follows clearly defined instructions, seeking assistance when necessary
Get the work done	With assistance, sequences and implements the steps involved in assisting basic bread production Uses digital technologies to set process parameters

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK2004 Assist basic bread production	FDFRB2004A Provide assistance for bread products	Updated to meet Standards for Training Packages Minor changes to elements and performance criteria to increase clarity	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPRBK2004 Assist basic bread production

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has assisted in the production of white bread products, including:

preparing and mixing the following two dough types:

premix dough

instant dough/no time dough/scratch mix dough

producing the following five bread product types:

round bread roll variety

long bread roll variety

bread loaf variety

basic plaited bread

savoury bread variety

applying the following three techniques for moulding dough:

rounding

batons

plaiting

baking basic bread using the following bread baking equipment:

bread tins

bread baking trays

applying the following three finishing techniques:

pre-prove scoring

seeding

dusting.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements, including personal protective equipment (PPE), applicable to assisting basic bread production

food safe conditions applicable to assisting basic bread production

types and storage requirements of ingredients, including:

premixes

flour

water

yeast

the purpose of basic bread production processes, including:

mixing ingredients

moulding basic bread

proving basic bread

baking basic bread

techniques for measuring ingredient quantities, including:

by weight

by volume

by count

by estimation

techniques for preparing bread tins and trays, including oiling/greasing and paper lining

typical baking parameters, including oven temperatures

required characteristics of basic bread products, including:

baked colour

final shape

techniques for cleaning the work area for bread production

techniques for disposing of waste from bread production

basic bread product and process terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a food preparation environment

resources, equipment and materials:

personal protective equipment

sink and wash area

mixing equipment

electronic or analogue scales

scrapers

baking trays and tins

oven suitable to bake the products specified in the performance evidence

ingredients that are needed to create the basic bread products specified in the performance evidence

specifications:

supervisor instructions

end-product specifications for the basic bread products specified in the performance evidence

a production schedule to support the production of basic bread, including product quality, dough scheduling, recipes to suit output and dough requirements, sequence and mixing processes for premix doughs and scratch/no time/instant doughs, and baking parameters for basic breads

relationships (internal and/or external):

supervisor

timeframes:

according to the production schedule.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK2005 Maintain ingredient stores

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to maintain ingredient stores in a commercial baking environment.

The unit applies to individuals who undertake routine work under supervision. This includes identifying and providing solutions to a limited range of predictable problems.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Maintain stock quality	1.1 Confirm required stock food safe storage conditions with supervisor 1.2 Check date codes to identify out-of-date stock 1.3 Inspect stock to identify damage and spoilage 1.4 Protect stock from cross-contamination to maximise use 1.5 Check stock to identify stock quality problems for supervisor
2. Maintain perishables quality	2.1 Identify perishables and confirm required food safe storage conditions with supervisor 2.2 Measure, record and check perishables temperatures meet food safe storage conditions 2.3 Rotate perishables to maximise use 2.4 Check perishables to identify stock quality problems for supervisor
3. Maintain stock levels	3.1 Confirm required stock levels with supervisor 3.2 Use safe manual handling techniques to handle ingredient stores 3.3 Check ingredient levels and replenish as needed to maintain required levels 3.4 Clean ingredient storage equipment to meet food safe conditions 3.5 Complete store records according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interprets key information from stock labels
Writing	Completes stores records using required format and language
Numeracy	Identifies and comprehends measurements, including stock volumes Interprets safe food condition temperature range requirements for perishables and stores
Oral communication	Uses listening and questioning techniques to communicate and obtain specific information and confirm understanding
Navigate the world of work	Follows explicit procedures immediately relevant to own role
Interact with others	Follows clearly defined instructions, seeking assistance when necessary

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK2005 Maintain ingredient stores	Not applicable	New unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPRBK2005 Maintain ingredient stores

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has maintained ingredient stores, including:

maintaining the following six types of bakery stock:

dairy ingredients

frozen ingredients

tinned ingredients

raw ingredients

refrigerated goods

dry goods

checking stock temperatures and storage temperatures for perishables

undertaking rotation of stock

identifying and reporting out-of-date stock during the rotation of stock

cleaning the following six types of storage equipment:

dry storage tubs or bins

dry storage area

frozen storage area

small plastic containers with lids

refrigerated storage area

spray bottles.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements, including safe manual handling techniques, applicable to maintaining ingredient stores

food safety conditions applicable to maintaining ingredient stores

types, safe handling and storage requirements of bakery stock, including:

dairy ingredients

frozen ingredients

tinned ingredients

raw ingredients

refrigerated goods

dry goods

types of ingredient containers and signs of damage and spoilage, including:

dry storage tubs and bins

small plastic containers

dry storage bags

refrigerated storage

canned goods

sealed bags

perishable items

spray bottles

techniques for protecting ingredients from cross-contamination

types of ingredient quality checks, including:

type

quantity

use-by date

damaged packaging

odour

colour

stock rotation methods

techniques for measuring and recording temperatures of:

perishables

frozen goods storage

refrigerated goods storage

dry goods storage

techniques for checking date codes

techniques for disposing of waste stock

bakery stores terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a commercial bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

thermometer

dry store area

temperature recording sheets

dry storage tubs or bins

small plastic containers with lids

dry storage bags

refrigerated storage

frozen storage

spray bottles

stock that meets ingredient types specified in the performance evidence

specifications:

supervisor instructions

food safe conditions for ingredient stores

relationships (internal and/or external):

supervisor

timeframes:

according to work requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK3001 Produce laminated pastry products

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 2.0
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to produce laminated pastry products using pastry fats in a commercial baking environment.

This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work	1.1 Confirm product types and volumes to schedule production 1.2 Calculate yield and adjust recipe to meet required production volumes 1.3 Confirm work area and work practices meet food safety and workplace health and safety requirements 1.4 Select and wear personal protective equipment according to safety requirements 1.5 Select laminated pastry equipment and check to confirm readiness for use 1.6 Select ingredients and check to confirm quality and quantity 1.7 Prepare tins and trays to meet work requirements
2. Prepare fillings for laminated pastry products	2.1 Select and handle perishables according to food safety requirements 2.2 Measure laminated pastry filling ingredient quantities to meet recipe specifications and prepare for use 2.3 Prepare fruit as required for product type 2.4 Blend and combine filling ingredients to meet product type 2.5 Check fillings to identify faults and rectify 2.6 Prepare and transfer fillings for storage as required in accordance with food safety requirements
3. Mix laminated pastry dough	3.1 Measure laminated pastry ingredient quantities to meet recipe specifications 3.2 Load ingredients into mixer in required ingredient sequence 3.3 Operate and monitor mixer to mix laminated pastry dough 3.4 Incorporate fat into laminated pastry dough for Scotch method pastry 3.5 Incorporate fat into finished pastry dough for English method pastry 3.6 Fold and laminate pastry dough with number of folds required to meet product type 3.7 Check laminated pastry dough to identify faults and rectify 3.8 Prepare and transfer laminated pastry dough for storage as required in accordance with food safety requirements
4. Form and fill laminated pastry products	4.1 Roll laminated pastry to thickness required for product type 4.2 Cut, slice and portion pastry as required for product type 4.3 Form pastry in shapes for filling as required for product type 4.4 Add fillings as required for product type 4.5 Load tins and trays to prepare for baking 4.6 Check laminated pastry products to identify faults and rectify
5. Pre-bake finish laminated pastry products	5.1 Prepare pre-bake finishing mediums to meet recipe specification 5.2 Pre-bake finish laminated pastry products to meet product type 5.3 Check pre-bake finished laminated pastry products to identify faults and rectify
6. Bake laminated pastry products	6.1 Set baking temperatures and times to prepare for baking 6.2 Load oven and monitor baking to achieve required bake for product type 6.3 Unload and transfer laminated pastry products to cool 6.4 Check laminated pastry product bake to identify faults and rectify
7. Finish laminated pastry products	7.1 Prepare finishing mediums to meet recipe specifications 7.2 Finish baked laminated pastry products to meet product type 7.3 Check finished laminated pastry products to identify faults and rectify 7.4 Prepare and transfer finished laminated pastry products for presentation and storage in accordance with packaging and food safety requirements
8. Complete work	8.1 Clean equipment and work area to meet housekeeping standards 8.2 Dispose of waste according to workplace requirements 8.3 Complete workplace records according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interprets key information from recipes, ingredient labels, baking equipment operating instructions, and end-product specifications
Writing	Prepares production schedules and completes production records using required format, language and structure
Numeracy	Identifies and comprehends ingredient quantities in recipes, dates on ingredient labels, temperature and timer settings and product dimensions Estimates approximate quantities, and uses equipment to measure ingredient weights and volumes, and pastry dimensions Performs calculations to adjust recipes using baking formulas, and allows for wastage Uses understanding of three-dimensional shapes to shape and portion products and check end-product shapes Interprets measurement information to set, monitor and adjust process parameters Completes production records using mathematical symbols and conventions
Navigate the world of work	Complies with workplace health and safety and food safety regulatory requirements relevant to a commercial baking operation Follows organisational policies and procedures relevant to own work role
Get the work done	Plans, organises and implements tasks required to achieve production outcomes Uses problem-solving skills to analyse product and process faults and decide on appropriate action

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Laminated pastry equipment must include:	equipment, including: mechanical pastry sheeter or pastry break cool room equipment accessories, including: cool room shelving mechanical pastry sheeter attachments or pastry break attachments tools and utensils, including: piping bags pastry cutters flour brushes egg wash brushes rolling pin.
Pastry filling must include:	sweet and savoury thickened and blended fillings.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK3001 Produce laminated pastry products Release 2	FBPRBK3001 Produce laminated pastry products Release 1	Corrected typographical error in Knowledge Evidence	Equivalent

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPRBK3001 Produce laminated pastry products

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 2.0
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has produced laminated pastry products according to a production schedule, including:

producing laminated puff or flaky pastry from scratch ingredients using the following two lamination styles and fat incorporation methods:

Scotch method

English method

producing the following five laminated pastry products:

sweet filled laminated pastry slice

vegetable filled product

meat filled product

cream or custard filled product

fruit filled product

using the following two ratios of fat to flour:

50% half puff

75% three quarter puff

using the following two folding techniques:

three fold

book fold

using the following four finishing techniques:

pre-bake finishing

post-bake finishing

cream finishing

icing or fondant finishing

producing the following four ingredients for filling laminated pastry products:

meat

vegetables

cream or custard

fruits

incorporating the following seven processes:

folding

sheeting

laminating

filling

glazing

baking

finishing/decorating

using the following two types of equipment for folding:

pastry sheeter or dough break to laminate

rolling pin to finish and transfer pastry

selecting, using and cleaning the pastry cooking equipment listed in the range of conditions, including controlling electrical hazards applicable to cleaning

documenting the production schedule, including the following seven considerations:

timings

volume requirements

product processing requirements

filling requirements for laminated pastry

finishing requirements for laminated pastry

recipe reformulation to minimise waste

bake parameters for laminated pastry.

Wastage that cannot be reused in production must be less than 5% of the weight of the original production schedule.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements, including personal protective equipment (PPE), applicable to producing laminated pastry products

safe use and cleaning of pastry cooking equipment listed in the range of conditions, including electrical hazards

regulatory requirements for food safety applicable to producing laminated pastry products, including temperature control and prevention of cross-contamination in the use of dairy, meat, poultry, fish and vegetable products

considerations for production scheduling, including:

timings

volume requirements

product processing requirements

filling requirements for laminated pastry

recipe reformulation to minimise waste

finishing requirements for laminated pastry

bake parameters for laminated pastry

characteristics and storage requirements of ingredients used in laminated pastry production, including:

fats and margarines

meat fillings

vegetable fillings

fruit fillings

custard fillings

glazes

mixing methods for laminated pastry, including:

Scotch method

English method

fat ratios and incorporation into laminated pastry

development of protein

methods for folding pastry, including:

book fold

three fold

number of turns

purpose, techniques and requirements for finishing, including:

pre-bake glazing

post-bake glazing

caramelisation of sugars

decorating with creams

settings for baking for pastry product types, including:

oven temperatures

baking times

techniques to identify and rectify causes of shrinkage and its effect on the end product, including:

overworking pastry

use of too much dusting flour

baking too hot

not resting pastry prior to processing

cause of steam generation in laminated pastry during baking

techniques for retrieval of scrap, blending with unworked pastry and disposing of waste

laminated pastry production terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a commercial bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

equipment specified in the range of conditions

industrial mixer and attachments

industrial oven

sink and wash area

electronic or analogue scales

ingredients that meet the laminated pastry product types in the performance evidence

specifications:

recipes that meet the laminated pastry product types required in the performance evidence

end-product quality specifications to meet the laminated product types required in the performance evidence

food safety code regulatory requirements applicable to producing laminated pastry products

timeframes:

according to the production schedule.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK3002 Produce non laminated pastry products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to produce non laminated pastry products using pastry fats in a commercial baking environment.

This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work	1.1 Confirm product types and volumes to schedule production 1.2 Calculate yield and adjust recipe to meet required production volumes 1.3 Confirm work area and work practices meet food safety and workplace health and safety requirements 1.4 Select and wear personal protective equipment according to safety requirements 1.5 Select non laminated pastry cooking equipment and check to confirm readiness for use 1.6 Select ingredients and check to confirm quality and quantity 1.7 Prepare tins and trays to meet work requirements
2. Prepare fillings for non laminated pastry products	2.1 Select and handle perishables according to food safety requirements 2.2 Measure non laminated pastry filling ingredient quantities to meet recipe specification and prepare for use 2.3 Prepare fruit as required for product type 2.4 Blend and combine ingredients to meet product type 2.5 Check fillings to identify faults and rectify 2.6 Store fillings according to food safety requirements
3. Mix non laminated pastry dough	3.1 Measure pastry ingredient quantities to meet recipe specifications 3.2 Load ingredients into mixer in required sequence 3.3 Operate and monitor mixer to mix non laminated pastry dough 3.4 Check non laminated pastry dough to identify faults and rectify 3.5 Prepare and transfer non laminated pastry dough for storage as required in accordance with food safety requirements
4. Form and fill non laminated pastry products	4.1 Roll non laminated pastry to thickness as required for product type 4.2 Cut, slice and portion non laminated pastry as required for product type 4.3 Form non laminated pastry in required shapes for filling as required for product type 4.4 Add fillings as required for product type 4.5 Load tins and trays to prepare for baking 4.6 Check non laminated pastry products to identify faults and rectify
5. Form choux pastry products	5.1 Cook fat in liquid to form boiled mass 5.2 Cook flour in boiled mass to form roux 5.3 Cool roux in preparation for folding in egg 5.4 Fold egg into roux to produce choux pastry 5.5 Pipe choux pastry onto trays ready for baking 5.6 Check pre-bake choux products to identify faults and rectify
6. Pre-bake finish non laminated pastry products	6.1 Prepare pre-bake finishing mediums to meet recipe specification 6.2 Pre-bake finish non laminated pastry products to meet end-product specification 6.3 Check pre-bake finished non laminated pastry products to identify faults and rectify
7. Bake non laminated pastry products	7.1 Set baking temperatures and times to prepare for baking 7.2 Blind bake with blind baking medium as required for product type 7.3 Load oven and monitor baking to achieve even bake and stability for product type 7.4 Unload and transfer non laminated pastry products to cool 7.5 Check non laminated pastry product bake to identify faults and rectify
8. Post-bake finish non laminated pastry products	8.1 Prepare finishing mediums to meet recipe specification 8.2 Melt chocolate in preparation for finishing non laminated pastry products 8.3 Finish baked non laminated pastry products to meet end-product specification 8.4 Check finished non laminated pastry products to identify faults and rectify 8.5 Prepare and transfer non laminated pastry products for presentation and storage in accordance with packaging and food safety requirements
9. Complete work	9.1 Clean equipment and work area to meet housekeeping standards 9.2 Dispose of waste according to workplace requirements 9.3 Complete workplace records according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interprets key information from recipes, ingredient labels, baking equipment operating instructions and end-product specifications
Writing	Prepares production schedules and completes production records using required format, language and structure
Numeracy	Identifies and comprehends ingredient quantities in recipes, dates on ingredient labels, temperature and timer settings and product dimensions Estimates approximate quantities, and uses equipment to measure ingredient weights and volumes and pastry dimensions Performs calculations to adjust recipes using baking formulas, and allows for wastage Uses understanding of three-dimensional shapes to shape and portion products and check end-product shapes Interprets measurement information to set, monitor and adjust process parameters Completes production records using mathematical symbols and conventions
Navigate the world of work	Complies with workplace health and safety and food safety regulatory requirements relevant to a commercial baking operation Follows organisational policies and procedures relevant to own work role
Get the work done	Plans, organises and implements tasks required to achieve production outcomes Uses problem-solving skills to analyse product and process faults and decide on appropriate action

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Non laminated pastry cooking equipment must include:	equipment, including: industrial mixer and attachments freezer industrial cook tops equipment accessories, including: dough hook dough beater cook pots used to cook fillings ancillary equipment, including: pie tins or foils used to bake pastry tools and utensils, including: cutting boards food preparation knives.
Non laminated pastry filling must include:	sweet thickened or unthickened filling savoury thickened or unthickened filling.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK3002 Produce non laminated pastry products	FDFRB2001A Form and fill pastry products	Redesigned unit that includes content from the previous unit	No equivalent unit
FDFRB2002A Prepare fillings	Redesigned unit that includes content from the previous unit	No equivalent unit
FDFRB3001A Produce pastry	Redesigned unit that includes content from the previous unit	No equivalent unit
FDFRB3007A Bake pastry products	Redesigned unit that includes content from the previous unit	No equivalent unit
FDFRB3012A Diagnose and respond to product and process faults (pastry, cake and cookies)	Redesigned unit that includes content from the previous unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPRBK3002 Produce non laminated pastry products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has produced non laminated pastry products according to a production schedule, including:

preparing the following three non laminated pastry types from scratch:

sweet short pastry

savoury short pastry

choux pastry

producing the following five non laminated pastry products:

filled sweet non laminated pies or tarts

sweet non laminated biscuit product

filled savoury non laminated pie or tart product

decorated and filled choux pastry

sweet non laminated pastry slice

applying the following four finishes to non laminated pastry products:

non laminated product pre-bake finished

non laminated product post-bake decorated

decorated choux pastry products

chocolate finishing

using the following five fillings:

meat filling

vegetable filling

fruit filling

custard filling

cream filling

using the following three mixing methods:

crumbing

sugar batter method

roux

using the following seven production processes:

sheeting or rolling

cutting or portioning

forming pastry products

filling

baking

blind baking

finishing and decorating

selecting, using and cleaning the pastry cooking equipment listed in the range of conditions, including controlling electrical hazards applicable to cleaning

documenting the production schedule, including the following six considerations:

timings

volume requirements

product processing requirements

finishing requirements for non laminated pastry

recipe reformulation to minimise waste

bake parameters for non laminated pastry.

Wastage that cannot be reused in production must be less than 5% of the weight of the original production schedule.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements, including personal protective equipment (PPE), applicable to producing non laminated pastry products

safe use and cleaning of pastry cooking equipment listed in the range of conditions, including electrical hazards

regulatory requirements for food safety applicable to producing non laminated pastry products, including temperature control and prevention of cross-contamination in the use of dairy, meat, poultry, fish and vegetable products

considerations for production scheduling, including:

timings

volume requirements

product processing requirements

finishing requirements for non laminated pastry

recipe reformulation to minimise waste

bake parameters for non laminated pastry

storage and serving temperatures of finished non laminated products used, including:

hot savoury product

cold sweet products

products that are reheated for service

characteristics and storage requirements of ingredients used in non laminated pastry production, including:

flour

fats/margarines for sweet non laminated pastries

fats/margarines for savoury non laminated pastries

meats

vegetables

fruits

chocolate

thickening starches

types, functions, settings, safety features, safe use and cleaning of pastry cooking equipment listed in the range of conditions, including electrical hazards and risk controls applicable to cleaning

preparing and storing fillings, including:

cold fillings, including the effect of pregeletanised starches

meat fillings

vegetable fillings

custard fillings

mixing methods for producing non laminated pastry products, including:

crumbing

sugar batter method

choux pastry method

processes and techniques for producing non laminated pastry products, including:

rolling to match pastry product type thickness requirements and rolling faults

processing using manual and mechanical pins, breaks and sheeters

ratios of fats to flour in sweet and savoury non laminated pastries

development of protein during pastry processing

forming pastry into foils or tins

depositing, filling and piping fillings

finishing and decorating

cutting, slicing and portioning

baking, including blind baking

cause of aeration in non laminated pastry during baking

causes and corrective action for predictable and sometimes unpredictable non laminated pastry production problems, including:

temperature and heat in baking

shrinkage of pastry

techniques for retrieval of scrap, blending with virgin and disposing of waste

non laminated pastry production terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a commercial bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

equipment specified in the range of conditions

industrial oven

electronic or analogue scales

pastry foils or tins

pastry sheeter or break

rolling pins

pastry cutters

ingredients that meet the non laminated pastry product types required in the performance evidence

specifications:

recipes that meet the non laminated pastry product types required in the performance evidence

end-product quality specifications to meet the non laminated pastry product types required in the performance evidence

food safety code regulatory requirements applicable to producing non laminated pastry products

timeframes:

according to the production schedule.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK3003 Produce specialist pastry products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to produce specialist pastry products using butter in a commercial baking environment.

This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work	1.1 Confirm product types and volumes to schedule production 1.2 Calculate yield and adjust recipe to meet required production volumes 1.3 Confirm work area and work practices meet food safety and workplace health and safety requirements 1.4 Select and wear personal protective equipment according to safety requirements 1.5 Select specialist pastry equipment and check to confirm readiness for use 1.6 Select ingredients and check to confirm quality and quantity 1.7 Clean and condition fruits to prepare for use 1.8 Prepare tins and trays to meet work requirements
2. Prepare fillings for specialist pastry products	2.1 Select and handle perishables according to food safety requirements 2.2 Measure specialist pastry filling ingredient quantities to meet recipe specification and prepare for use 2.3 Blend and combine filling ingredients to meet product type 2.4 Check fillings to identify faults and rectify 2.5 Store fillings according to food safety requirements
3. Mix specialist pastry dough	3.1 Measure specialist pastry ingredient quantities to meet recipe specifications 3.2 Load ingredients into mixer in required sequence 3.3 Operate and monitor mixer to mix specialist pastry dough 3.4 Incorporate butter into sugar for sweet short pastry sugar batter method 3.5 Incorporate butter into finished mixed dough for English and French method laminated pastry 3.6 Mix extensible pastry dough and rest for processing 3.7 Fold and laminate laminated pastry dough with number of folds required for product type 3.8 Check specialist pastry dough to identify faults and rectify 3.9 Prepare and transfer specialist pastry dough for storage as required in accordance with food safety requirements
4. Form and fill laminated and non laminated pastry products	4.1 Roll laminated and non laminated pastry to thickness required for product type 4.2 Cut, slice and portion specialist pastry as required for product type 4.3 Stretch extensible dough for filling as required for product type 4.4 Add fillings as required for product type 4.5 Load tins and trays to prepare for baking 4.6 Check pre-bake formed and filled specialist pastry products to identify faults and rectify
5. Pre-bake finish non laminated pastry products	5.1 Prepare pre-bake finishing mediums to meet recipe specifications 5.2 Pre-bake finish specialist pastry products to meet end-product specification 5.3 Check pre-bake finished specialist pastry products to identify faults and rectify
6. Bake specialist pastry products	6.1 Set baking temperatures and times to prepare for baking 6.2 Blind bake specialist pastry with blind baking medium as required for product type 6.3 Load oven and monitor baking to achieve bake and stability required for product type 6.4 Unload and transfer specialist pastry products to cool 6.5 Check specialist pastry product bake to identify faults and rectify
7. Post-bake fill and finish specialist pastry products	7.1 Prepare post-bake fillings and finishing mediums to meet recipe specifications 7.2 Finish baked specialist pastry products to meet end-product specifications 7.3 Fill baked specialist pastry products to meet end-product specifications 7.4 Check finished specialist pastry products to identify faults and rectify 7.5 Prepare and transfer specialist pastry products for presentation and storage in accordance with packaging and food safety requirements
8. Complete work	8.1 Clean equipment and work area to meet housekeeping standards 8.2 Dispose of waste according to workplace requirements 8.3 Complete workplace records according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interprets key information from recipes, ingredient labels, baking equipment operating instructions, and end-product specifications
Writing	Prepares production schedules and completes production records using required format, language and structure
Numeracy	Identifies and comprehends ingredient quantities in recipes, dates on ingredient labels, temperature and timer settings and product dimensions Estimates approximate quantities, and uses equipment to measure ingredient weights and volumes and pastry dimensions Performs calculations to adjust recipes using baking formulas, and allows for wastage Uses understanding of three-dimensional shapes to shape and portion products and check end-product shapes Interprets measurement information to set, monitor and adjust process parameters Completes production records using mathematical symbols and conventions
Navigate the world of work	Complies with workplace health and safety and food safety regulatory requirements relevant to a commercial baking operation Follows organisational policies and procedures relevant to own work role
Get the work done	Plans, organises and implements tasks required to achieve production outcomes Uses problem-solving skills to analyse product and process faults and decide on appropriate action

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Specialist pastry equipment must include:	equipment, including: microwave refrigerator pastry sheeter or pastry break equipment accessories, including: refrigerator shelving ancillary equipment, including: pie tins or foils hand wash areas cooling wires used for pastry trays used for pastry baking tools and utensils, including: pastry brushes measuring jugs mixing spoons used for cooking containers used for storing fillings.
Specialist pastry filling must include:	blended cold filling unthickened cold filling thickened cooked filling unthickened cooked filling.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK3003 Produce specialist pastry products	FDFRB2001A Form and fill pastry products	Redesigned unit that includes content from the previous unit	No equivalent unit
FDFRB2002A Prepare fillings	Redesigned unit that includes content from the previous unit	No equivalent unit
FDFRB3001A Produce pastry	Redesigned unit that includes content from the previous unit	No equivalent unit
FDFRB3007A Bake pastry products	Redesigned unit that includes content from the previous unit	No equivalent unit
FDFRB3012A Diagnose and respond to product and process faults (pastry, cake and cookies)	Redesigned unit that includes content from the previous unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPRBK3003 Produce specialist pastry products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has produced specialist pastry products according to a production schedule, including:

producing the following five types of specialist pastry products:

savoury filled laminated pastries

laminated pastry slice

filled sweet non laminated pastries

decorated non laminated pastry biscuits

sweet filled extensible dough

using the following four specialist pastries made from scratch ingredients using butter or oil:

laminated puff or flaky pastry

sweet short pastry

savoury short pastry

extensible pastry dough

using the following four fillings:

savoury filling

sweet filling

custard filling

fresh fruit prepared for filling

applying finishing and decorating using the following two methods:

pre-bake glazing and finishing

post-bake finishing and decorating

using the following three butter incorporation methods:

English method

French method

sugar batter or crumbing method

using a butter-to-flour laminated pastry ratio of minimum 50% half puff

using the following nine production processes:

folding

sheeting

laminating

glazing

finishing and decorating

filling

baking

rolling

stretching extensible pastry

selecting, using and cleaning the pastry cooking equipment listed in the range of conditions, including controlling electrical hazards applicable to cleaning

using the following two types of pastry equipment:

pastry sheeter or dough break to laminate

rolling pin to roll, finish and transfer pastry

documenting the production schedule including the following six considerations:

timings

volume requirements

product processing requirements

finishing and decorating requirements for specialist pastry products

recipe reformulation to minimise waste

bake parameters for specialist pastry products.

Wastage that cannot be reused in production must be less than 5% of the weight of the original production schedule.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements, including personal protective equipment, applicable to producing specialist pastry products

safe use and cleaning of pastry cooking equipment listed in the range of conditions, including electrical hazards

regulatory requirements for food safety applicable to producing specialist pastry products, including temperature control and prevention of cross-contamination in the use of dairy, meat, poultry, fish and vegetable products

considerations for production scheduling, including:

timings

volume requirements

product processing requirements

finishing and decorating requirements for specialist pastry products

recipe reformulation to minimise waste

bake parameters for specialist pastry products

characteristics and storage requirements of ingredients used in specialist pastry production, including:

pastry flour

unsalted butter

meat fillings

fruit fillings

glazes

fresh cream

methods and processes for using butter in specialist pastries, including:

English method

French method

the ratio of butter to flour

handling and storage of butter

consistency of dough to butter for laminating

handling and storage of pastry during processing

development of protein and gluten during lamination

processing and finishing of specialist pastry products, including:

folding

sheeting

laminating

clarifying butter

stretching extensible pastry dough

glazing

finishing and decorating

filling

pre-bake glazing

post-bake glazing

identifying and rectifying factors that affect lift, including:

number of turns

amount of roll in butter

heat energy in baking specialist pastry

baking processes of specialist pastry production, including:

oven temperatures

baking times

techniques for calculating yields, adjusting recipes and measuring ingredients

causes and corrective action for predictable and sometimes unpredictable specialist pastry production problems, including:

temperature and heat in baking

shrinkage of pastry

techniques for retrieval of scrap, blending with virgin and disposing of waste

specialist pastry production terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a commercial bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment (PPE)

equipment specified in the range of conditions

industrial mixer and attachments

industrial oven

industrial cook tops

sink and wash area

electronic or analogue scales

ingredients that meet the specialist pastry product types required in the performance evidence

specifications:

recipes that meet the specialist pastry product types required in the performance evidence

end-product quality specifications to meet the speciality pastry product types required in the performance evidence

food safety code regulatory requirements applicable to producing specialist pastry products

timeframes:

according to the production schedule.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK3004 Produce meringue products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to produce meringue products in a commercial baking environment.

This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work	1.1 Confirm product types and volumes to schedule production 1.2 Calculate yield and adjust recipe to meet production volume 1.3 Confirm work area and work practices meet food safety and workplace health and safety requirements 1.4 Select and wear personal protective equipment according to safety requirements 1.5 Select meringue equipment and check to confirm readiness for use 1.6 Select ingredients and check to confirm quality and quantity
2. Mix meringue batter	2.1 Measure ingredient quantities to meet recipe specifications 2.2 Load meringue ingredients into mixer in required sequence 2.3 Operate and monitor mixer to mix batter for optimum meringue aeration for product type 2.4 Fold in ingredients as required to meet meringue product type 2.5 Check meringue to identify batter faults and rectify
3. Process meringue products	3.1 Deposit, spread and pipe meringue batter to prepare gateaux and desserts as required for product type 3.2 Fold meringue batter through gateaux, dessert fillings and bases as required for product type 3.3 Use sight and feel to assess meringue quality 3.4 Check processed meringue to identify faults and rectify
4. Bake meringue products	4.1 Deposit, spread and pipe batters into tins and trays as required for product type 4.2 Set baking temperatures and times to suit meringue product type and size 4.3 Load oven and monitor baking to achieve bake required for meringue product type 4.4 Use sight and feel to assess bake of meringue products 4.5 Unload meringue products to cool 4.6 Check meringue bake to identify faults and rectify
5. Prepare finishing mediums	5.1 Assemble finishing ingredients and equipment and prepare for use 5.2 Measure finishing ingredient quantities to meet recipe specifications 5.3 Operate and monitor mixer to prepare creams and icings as required for product type 5.4 Prepare chocolate for decorating as required for product type 5.5 Prepare garnishes for decorating as required for product type 5.6 Prepare piping bags to pipe finishing decorations 5.7 Check finishing mediums to identify faults and rectify
6. Finish meringue products	6.1 Finish meringue products to meet product type, and transfer to presentation containers 6.2 Apply creams to finish meringue products as required for product type 6.3 Apply garnishes and decorating finishes to decorate meringue product as required for product type 6.4 Check finished meringue products to identify faults and rectify 6.5 Prepare and transfer products for presentation and storage in accordance with packaging and food safety requirements
7. Complete work	7.1 Clean equipment and work area to meet housekeeping standards 7.2 Dispose of waste according to workplace requirements 7.3 Complete workplace records according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interprets key information from recipes, ingredient labels, baking equipment operating instructions and end-product specifications
Writing	Prepares production schedules and completes production records using required format, language and structure
Numeracy	Identifies and comprehends ingredient quantities in recipes, dates on ingredient labels and temperature and timer settings Estimates approximate quantities and uses equipment to measure ingredient weights and volumes Performs calculations to adjust recipes using baking formulas, and allows for wastage Uses understanding of three-dimensional shapes to shape products and check end-product shapes Interprets measurement information to set, monitor and adjust process parameters Completes production records using mathematical symbols and conventions
Navigate the world of work	Complies with workplace health and safety and food safety regulatory requirements relevant to a commercial baking operation Follows organisational policies and procedures relevant to own work role
Get the work done	Plans, organises and implements tasks required to achieve production outcomes Uses problem-solving skills to analyse product and process faults and decide on appropriate action

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Meringue equipment must include:	equipment, including: industrial mixer and attachments industrial cook tops equipment accessories, including: cake whisk attachment ancillary equipment, including: cake hoops or tins chocolate melting equipment cook pots tools and utensils, including: pallet knives scrapers cake knives piping bags piping nozzles.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK3004 Produce meringue products	FDFRB2003A Produce meringue-based products	Redesigned units with significant changes to elements and performance criteria AQF level changed to reflect the added variety and complexity of the unit’s outcomes	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPRBK3004 Produce meringue products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has produced meringue products according to the production schedule, including:

producing the following three meringue types:

French meringue using cold meringue method

Swiss meringue using warm meringue method

Italian meringue using hot meringue method

producing the following four meringue-based products:

meringue-based gateaux or torte

meringue garnish or figurine

meringue-based confection

meringue-based dessert

using the following three creams and icings:

chocolate ganache

chocolate glaze

butter cream

using the following four decorated finishes:

fruit decorated

cream decorated

chocolate decorated

scorched meringue

selecting, using and cleaning the baking equipment listed in the range of conditions, including controlling electrical hazards applicable to cleaning

documenting the production schedule, including the following six considerations:

timings

volume requirements

product processing requirements

meringue product finishing requirements for product type

recipe reformulation to minimise waste

bake parameters for meringue product type.

Wastage that cannot be reused in production must be less than 5% of the weight of the original production schedule.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements, including personal protective equipment (PPE), applicable to producing meringue products

safe use and cleaning of baking equipment listed in the range of conditions, including electrical hazards

regulatory requirements for food safety applicable to producing meringue products

considerations for production scheduling, including:

timings

volume requirements

product processing requirements

meringue product finishing requirements for product type

recipe reformulation to minimise waste

bake parameters for meringue product type

characteristics and processes of meringue types, including:

French meringue using cold meringue method

Swiss meringue using warm meringue method

Italian meringue using hot meringue method

types of meringue-based products, including:

meringue-based gateaux and tortes

meringue garnish

meringue-based confection

meringue figurine

meringue-based dessert

using butter creams, ganache and glazes, including:

chocolate ganache

chocolate glaze

butter cream

types, functions and characteristics of ingredients used in meringue products production, including:

reaction of fat against protein in meringue

eggs

sugar

processes for producing meringue products, including:

mixing physically aerated

piping meringue

baking

whisking

boiling

scorching

drying

requirements for finishing, including:

decorating mediums to suit finishing

preparing ganache and glazes

melting chocolate

using meringue for garnishes

purpose and functions of production settings, including:

oven temperatures for meringue batter type and volume

baking times for meringue batter type and volume

techniques for testing bake of meringue by feel and sight

required characteristics of meringue products, including:

softness

firmness

sweetness

stability

causes and corrective action for predictable and sometimes unpredictable meringue production problems, including:

machinery failure

environmental factors, including heat, humidity and cold

poor quality ingredients

meringue product terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a commercial bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

equipment specified in the range of conditions

industrial oven

trays

ingredients that meet the meringue product types required in the performance evidence

specifications:

recipes that meet the meringue product types required in the performance evidence

end-product quality specifications to meet the meringue product types required in the performance evidence

food safety code regulatory requirements applicable to producing meringue products

timeframes:

according to work requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK3005 Produce basic bread products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to produce basic bread products in a commercial baking environment.

This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work	1.1 Confirm product types and volumes to schedule production 1.2 Calculate yield and adjust recipe to meet required production volumes 1.3 Confirm work area and work practices meet food safety and workplace health and safety requirements 1.4 Select and wear personal protective equipment according to safety requirements 1.5 Select basic bread baking equipment and check to confirm readiness for use 1.6 Select ingredients and check to confirm quality and quantity
2. Mix basic bread dough	2.1 Measure ingredient quantities to meet recipe specifications 2.2 Load ingredients into the mixer in the required ingredient placement 2.3 Operate and monitor mixer to achieve basic bread dough development for product type 2.4 Check mixed basic dough to identify faults and rectify
3. Process basic bread dough	3.1 Divide, scale, mould and intermediate prove basic dough to meet required end-product shape and baked weight 3.2 Final mould basic dough and place on baking surfaces and pre-prove score for product type before final prove 3.3 Retard basic dough as required for product type 3.4 Final prove basic dough as required for product type 3.5 Check processed basic dough to identify faults and rectify
4. Pre-bake finish basic bread products	4.1 Prepare finishing ingredients to meet recipe specifications 4.2 Pre-bake finish basic bread products to meet end-product specifications 4.3 Check pre-bake finished basic bread products to identify faults and rectify
5. Bake basic bread products	5.1 Set baking temperatures and times to prepare for baking 5.2 Visually check basic dough size to confirm readiness for baking, and post-prove score for product type prior to baking 5.3 Load oven and steam as required for product type 5.4 Monitor baking to achieve baked colour and stability required for basic bread product type 5.5 Unload and de-pan baked basic bread products to cool 5.6 Check basic bread product bake to identify faults and rectify 5.7 Prepare and transfer products for presentation and storage in accordance with packaging and food safety requirements
6. Complete work	6.1 Clean equipment and work area to meet housekeeping standards 6.2 Dispose of waste according to workplace requirements 6.3 Complete workplace records according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interprets key information from recipes, ingredient labels, baking equipment operating instructions and end-product specifications
Writing	Prepares production schedules and completes production records using required format, language and structure
Numeracy	Identifies and comprehends ingredient quantities in recipes, dates on ingredient labels, and temperature, humidity and timer settings Estimates approximate quantities, and uses equipment to measure ingredient weights and volumes, and water and dough temperatures Divides dough into equal portions by estimated weight Performs calculations to adjust recipes using baking formulas, and allows for wastage Uses understanding of three-dimensional shapes to mould dough shapes and check end-product shapes Interprets measurement information to set, monitor and adjust process parameters Completes production records using mathematical symbols and conventions
Navigate the world of work	Complies with workplace health and safety and food safety regulatory requirements relevant to a commercial baking environment Follows organisational policies and procedures relevant to own work role
Get the work done	Plans, organises and implements tasks required to achieve production outcomes Uses problem-solving skills to analyse product and process faults and decide on appropriate action

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Basic bread baking equipment must include:	equipment, including: industrial oven industrial mixer and attachments industrial dough moulding equipment equipment accessories, including: industrial dough moulding equipment accessories ancillary equipment, including: dry ingredients storage containers industrial baking tins and lids bread baking trays ingredient storage bins tools and utensils, including: dough knives dough scrapers water spray bottles scoring knives flour sieves.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK3005 Produce basic bread products	FDFRB3002A Produce bread dough	Redesigned unit that includes content from previous unit	No equivalent unit
FDFRB3005A Bake bread	Redesigned unit that includes content from previous unit	No equivalent unit
FDFRB3009A Retard dough	Redesigned unit that includes content from previous unit	No equivalent unit
FDFRB3010A Process dough	Redesigned unit that includes content from previous unit	No equivalent unit
FDFRB3011A Diagnose and respond to product and process faults (bread)	Redesigned unit that includes content from previous unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPRBK3005 Produce basic bread products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has produced basic bread products according to a production schedule, including:

mixing and using the following three dough types:

premix dough

instant dough/no time dough/scratch mix dough

chemical leavened dough

producing the following two basic bread types:

white bread

brown bread

producing the following six bread product varieties and shapes:

condensed/sandwich loaves

high top loaves, either married or single

soft/enriched bread roll variety

crusty/lean bread roll variety

crusty/lean loaf – plaited, Vienna, French stick or cob

chemical leavened dough

retarding one of the following three product types produced:

soft/enriched bread roll variety

crusty/lean bread roll variety

crusty/lean loaf – plaited, Vienna, French stick or cob

selecting and using tins and trays appropriate for dough piece scale weight, volume and size

using the following eight moulding techniques:

rounding

batons

knots

4 piecing

degassing

curling/rolling

sealing

cutting/portioning

using the following four bread dough finishing techniques:

pre-prove scoring

post-prove scoring

seeding

dusting

using the following five baking techniques:

steaming

testing bake by sight and baked colour

de-panning basic breads

cooling basic bread products on cooling wires

using lids to condense loaves

selecting, using and cleaning the bread baking equipment listed in the range of conditions, including controlling electrical hazards applicable to cleaning

documenting the production schedule, including the following six considerations:

timings

volume requirements

product processing requirements

recipe reformulation to minimise waste

finishing parameters for basic bread products

bake parameters for basic bread products

Wastage that cannot be reused in production must be less than 5% of the weight of the original production schedule.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements, including personal protective equipment, applicable to producing basic bread products

safe use and cleaning of bread baking equipment listed in the range of conditions, including electrical hazards

regulatory requirements applicable to producing basic bread products

techniques and considerations for production scheduling, including:

timings

volume requirements

product processing requirements

recipe reformulation to minimise waste

finishing parameters for basic bread products

bake parameters for basic bread products

functions and characteristics of ingredients used in basic bread production, including:

premixes

baker’s or strong flour

whole meal flour

baking powder

salt

sugar

yeast, including principles of fermentation

water

shortening, fats and oils

bread improvers

mixing processes and gluten development for basic bread doughs, including:

premix doughs

scratch/no time/instant doughs

chemical leavened doughs

sequencing of the rapid or no time basic bread production processes

purpose and techniques for pre-bake finishing basic breads

characteristics and techniques for moulding basic bread doughs

impacts of factors on production of different retarded basic bread products, including:

finished dough temperature (FDT)

dough size

dough shape

yeast activity

processing retard in cool phase

processing retard in warm phase

techniques for calculating yields, adjusting recipes, converting units of measurement and measuring ingredients

techniques for selecting tins and trays appropriate for dough piece scale weight, volume and size

required baked characteristics of basic bread products, including:

volume

grain

texture

crumb colour

crust formation

crust colour

the effects of common bread faults in basic bread production, including:

lack of salt

too much salt

no improver

too much improver

no yeast

too much yeast

weak flour instead of strong flour

techniques for disposing of waste from bread production

basic bread production terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a commercial bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

equipment specified in the range of conditions

bread slicer

ingredients that meet the basic bread product types required in the performance evidence

specifications:

recipes that meet the basic bread product types required in the performance evidence

end-product quality specifications to meet the basic bread product types required in the performance evidence

food safety code regulatory requirements applicable to producing basic bread products

timeframes:

according to the production schedule.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK3006 Produce savoury bread products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to produce savoury bread products in a commercial baking environment.

This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work	1.1 Confirm product types and volumes to schedule production 1.2 Calculate yield and adjust recipe to meet special dietary requirements and required production volumes 1.3 Confirm work area and work practices meet food safety and workplace health and safety requirements 1.4 Select and wear personal protective equipment according to safety requirements 1.5 Select savoury bread baking equipment and check to confirm readiness for use 1.6 Select ingredients and check to confirm quality and quantity
2. Prepare savoury fillings	2.1 Select and handle perishables according to food safety requirements 2.2 Measure ingredient quantities to meet recipe specifications and prepare for use 2.3 Blend and combine ingredients to meet savoury product type 2.4 Check savoury filling to identify faults and rectify 2.5 Store savoury fillings according to food safety requirements
3. Mix savoury bread dough	3.1 Measure ingredient quantities to meet recipe specifications 3.2 Load ingredients into mixer in required ingredient placement 3.3 Operate and monitor mixer to achieve savoury dough development for product type 3.4 Add savoury fillings to dough during mixing to meet product type 3.5 Check savoury dough to identify faults and rectify
4. Process savoury bread dough	4.1 Divide, scale, mould and intermediate prove dough to meet required end-product shape and baked weight 4.2 Final mould and shape savoury dough in preparation for applying fillings and toppings 4.3 Retard savoury dough as required for product type 4.4 Final prove savoury dough as required for product type 4.5 Check processed savoury dough to identify faults and rectify
5. Apply toppings and fillings to savoury bread dough	5.1 Select savoury ingredients from storage to meet recipe specifications 5.2 Prepare and apply sauces to savoury doughs according to product type 5.3 Fill and top savoury doughs as required according to product type 5.4 Identify savoury ingredients for reuse, and store according to food safety requirements 5.5 Check topped and filled savoury bread doughs to identify faults and rectify
6. Bake savoury bread products	6.1 Set baking temperatures and times to prepare for baking 6.2 Visually check dough size to confirm readiness for baking 6.3 Monitor baking to achieve baked colour and stability required for savoury bread product type 6.4 Unload savoury products to cool according to food safety requirements 6.5 Check savoury bread bake to identify faults and rectify 6.6 Prepare and transfer baked savoury products for presentation and storage according to packaging and food safety requirements
7. Steam savoury bread products	7.1 Set steaming settings to prepare for steaming 7.2 Visually check dough size to confirm readiness for steaming 7.3 Load steaming equipment and monitor steaming to achieve steam levels for product type 7.4 Unload steamed products to cool according to food safety requirements 7.5 Check steamed savoury bread product to identify faults and rectify 7.6 Prepare and transfer steamed products for presentation and storage according to packaging and food safety requirements
8. Complete work	8.1 Clean equipment and work area to meet housekeeping standards 8.2 Dispose of waste according to workplace requirements 8.3 Complete workplace records according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interprets key information from recipes, ingredient labels, baking equipment operating instructions and end-product specifications
Writing	Prepares production schedules and completes production records using required format, language and structure
Numeracy	Identifies and comprehends ingredient quantities in recipes, dates on ingredient labels, and temperature, humidity and timer settings Estimates approximate quantities, and uses equipment to measure ingredient weights and volumes, and water and dough temperatures Divides dough into equal portions by estimated and scaled weights Performs calculations to adjust recipes using baking formulas, and allows for wastage Uses understanding of three-dimensional shapes to mould dough shapes and check end-product shapes Interprets safe food condition temperature range requirements for perishables Interprets measurement information to set, monitor and adjust process parameters Completes production records using mathematical symbols and conventions
Navigate the world of work	Complies with workplace health and safety and food safety regulatory requirements relevant to a commercial baking operation Follows organisational policies and procedures relevant to own work role
Get the work done	Plans, organises and implements tasks required to achieve production outcomes Uses problem-solving skills to analyse product and process faults and decide on appropriate action

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Savoury bread baking equipment must include:	equipment, including: industrial oven industrial mixer and attachments industrial cook tops cool room or refrigeration dish washing sinks equipment accessories, including: cool room or refrigerator shelving dish washing sink taps and attachments ancillary equipment, including: pizza trays cook pots used for preparing savoury fillings storage containers used for storing savoury fillings containers used for storing savoury sauces baking trays and pans used for baking savoury products cooling wires used for cooling savoury products cutting boards used for savoury fillings equipment used to steam savoury bread tools and utensils, including: scrapers ladles and cooking spoons serrated bread knives food preparation knives.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK3006 Produce savoury bread products	FDFRB3002A Produce bread dough	Redesigned unit that includes content from previous unit	No equivalent unit
FDFRB3005A Bake bread	Redesigned unit that includes content from previous unit	No equivalent unit
FDFRB3009A Retard dough	Redesigned unit that includes content from previous unit	No equivalent unit
FDFRB3010A Process dough	Redesigned unit that includes content from previous unit	No equivalent unit
FDFRB3011A Diagnose and respond to product and process faults (bread)	Redesigned unit that includes content from previous unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPRBK3006 Produce savoury bread products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has produced savoury bread products according to a production schedule, including:

producing the following six types of savoury bread products:

savoury flat bread

savoury bread loaf

savoury bread roll

savoury filled bread

savoury steamed bread

savoury unleavened product

processing one of the above savoury bread products as a retarded product

meeting one of the following two ingredient-specific special dietary requirements in one of the above savoury bread products:

vegetarian

vegan

meeting one of the following four religious special dietary needs in one of the above savoury bread products:

Buddhism

Hinduism

Islam

Judaism

mixing and using the following three types of dough mixes:

instant/scratch mix/no time dough

bulk ferment dough

unleavened dough

meeting the following two food safety requirements:

identifying temperature control points of savoury ingredients used

handling and storing savoury ingredients and products

preparing and adding the following five types of filling and topping ingredients:

dairy products

meat products

vegetables

herbs

sauce with a savoury base

adding the savoury fillings and toppings to savoury bread doughs using the following three methods:

incorporating into dough during mixing

incorporating on top of savoury dough prior to baking

using the savoury filling as a filling inside savoury bread

selecting, using and cleaning the savoury bread baking equipment listed in the range of conditions, including controlling electrical hazards applicable to cleaning

selecting and using tins and trays appropriate for dough piece scale, weight, volume and size

documenting a production schedule, including the following seven considerations:

timings

volume requirements

savoury filling requirements for product types

bake parameters for savoury products

product processing requirements

storage requirements for savoury products

recipe reformulation to minimise waste.

Wastage that cannot be reused in production must be less than 5% of the weight of the original production schedule.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements, including personal protective equipment, applicable to producing savoury bread

safe use and cleaning of bread baking equipment listed in the range of conditions, including electrical hazards

regulatory requirements for food safety applicable to producing savoury bread products, including temperature control and prevention of cross-contamination in the use of dairy, meat, poultry, fish and vegetable products

nature of special dietary requirements suitable for savoury bread products

nature of religious special dietary needs as they relate to savoury products, including:

Buddhism

Hinduism

Islam

Judaism

nature of ingredient-specific special dietary needs as they relate to savoury products, including:

vegetarian

vegan

techniques and considerations for production scheduling, including:

timings

volume requirements

savoury filling requirements for product types

bake parameters for savoury products

product processing requirements

storage requirements for savoury products

recipe reformulation to minimise waste

safe handling, shelf life and storage requirements of ingredients used in savoury bread production, including:

savoury sauces

meat ingredients

dairy ingredients

vegetable ingredients

herb ingredients

effects of seasonal changes on dairy products

storage requirements for:

cooked savoury fillings

cold savoury fillings

principles of the production processes, including:

preparing fillings

mixing, including incorporating savoury ingredients into dough

baking toppings

rolling dough

steaming dough

packaging savoury bread

purpose and principles of the bulk fermentation process

techniques for retarding savoury bread products, including:

retarding savoury bread in the cool phase

recovery of retarded savoury bread in the warm phase

impacts on production of the following:

salted ingredients

stability of breads using savoury products

required characteristics of savoury bread products, including:

visual appeal

flavour

techniques for disposing of waste from bread production

savoury bread production terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a commercial bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

equipment as specified in the range of conditions

rolling pins

ingredients that meet the savoury bread product types required in the performance evidence

specifications:

recipes that meet the savoury bread product types required in the performance evidence

end-product quality specifications that meet the savoury bread product types required in the performance evidence

food safety code regulatory requirements applicable to producing savoury bread products

timeframes:

according to the production schedule.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK3007 Produce specialty flour bread products

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 2.0
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to produce specialty flour bread products in a commercial baking environment. Specialty flour bread products include organic flour breads, non-wheat flour breads, gluten-free breads, rye breads, whole grain flour breads and wholemeal breads.

This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work	1.1 Confirm product types and volumes to schedule production 1.2 Calculate yield and adjust recipe to meet special dietary requirements and production volumes 1.3 Confirm work area and work practices meet food safety and workplace health and safety requirements 1.4 Select and wear personal protective equipment according to safety requirements 1.5 Select specialty flour bread baking equipment and check to confirm readiness for use 1.6 Select ingredients and check to confirm quality and quantity
2. Mix specialty flour bread dough	2.1 Measure ingredient quantities to meet recipe specification 2.2 Load ingredients into mixer in required ingredient placement 2.3 Operate and monitor mixer to achieve speciality flour bread dough development for product type 2.4 Check specialty flour dough to identify faults and rectify
3. Process specialty flour bread dough	3.1 Divide, scale, mould and rest dough to meet required end-product specialty flour product shapes and baked weights 3.2 Final mould dough and place on baking surfaces for final prove as required 3.3 Final prove specialty flour dough as required for product type 3.4 Check processed specialty flour dough to identify faults and rectify
4. Pre-bake finish specialty flour bread products	4.1 Prepare pre-bake finishing mediums to recipe specifications 4.2 Pre-bake finish specialty flour products to meet end-product specifications 4.3 Check pre-bake finished specialty flour products to identify faults and rectify
5. Bake specialty flour bread products	5.1 Set baking temperatures and times to prepare for baking 5.2 Visually check dough size to confirm specialty flour product readiness for baking 5.3 Load oven and steam as required for specialty flour product type 5.4 Monitor baking to achieve baked colour and stability required for speciality flour bread product type 5.5 Unload and de-pan baked specialty flour products to cool 5.6 Check specialty flour bread product to identify faults and rectify 5.7 Prepare and transfer products for presentation and storage according to packaging and food safety requirements
6. Complete work	6.1 Clean equipment and work area to meet housekeeping standards 6.2 Dispose of waste according to workplace requirements 6.3 Complete workplace records according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interprets key information from recipes, ingredient labels, baking equipment operating instructions and end-product specifications
Writing	Prepares production schedules and completes production records using required format, language and structure
Numeracy	Identifies and comprehends ingredient quantities in recipes, dates on ingredient labels, and temperature, humidity and timer settings Estimates approximate quantities, and uses equipment to measure ingredient weights and volumes, and water and dough temperatures Divides dough into equal portions by estimated weight Performs calculations to adjust recipes using baking formulas, and allows for wastage Uses understanding of three-dimensional shapes to mould dough shapes and check end-product shapes Interprets measurement information to set, monitor and adjust process parameters Completes production records using mathematical symbols and conventions
Navigate the world of work	Complies with workplace health and safety and food safety regulatory requirements relevant to a commercial baking operation Follows organisational policies and procedures relevant to own work role
Get the work done	Plans, organises and implements tasks required to achieve production outcomes Uses problem-solving skills to analyse product and process faults and decide on appropriate action

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Specialty flour bread baking equipment must include:	equipment, including: industrial oven industrial mixer and attachments dish washing area equipment accessories, including: dish washing area taps and accessories ancillary equipment, including: specialty flour storage containers grain soaking containers dough storage containers tools and utensils, including: dusting sieves scoring knives spray bottles thermometers.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK3007 Produce specialty flour bread products Release 2	FBPRBK3007 Produce specialty flour bread products Release 1	Corrected error in Performance Evidence	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPRBK3007 Produce specialty flour bread products

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 2.0
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has produced specialty flour bread products according to a production schedule, including:

producing the following six types of specialty flour bread products:

organic breads

non-wheat breads

gluten-free breads

rye breads

whole grain breads

wholemeal breads

mixing and using the following three doughs:

scratch mix/no time/instant dough

bulk ferment sour doughs

all in mix

using the following five product shapes:

baton/Vienna

boule/cob

loaf

rolls

specialty shape

using one of the following five sours for rye bread:

lactic sour

acetic sour

natural sour

powdered sour

liquor sour

incorporating pre-soaked grain into grain bread

finishing bread using the following four finishing methods:

post-prove scoring

seeding

dusting

steaming

selecting, using and cleaning the bread baking equipment listed in the range of conditions, including controlling electrical hazards applicable to cleaning

selecting and using bread shaping equipment, tins and trays appropriate for dough piece scale, weight, volume and size

documenting the production schedule, including the following six considerations:

timings

volume requirements

product processing requirements

recipe reformulation to minimise waste

finishing requirements for specialty flour products

bake parameters for specialty flour products.

Wastage that cannot be reused in production must be less than 5% of the weight of the original production schedule.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements, including personal protective equipment, applicable to producing specialty flour bread products

safe use and cleaning of bread baking equipment listed in the range of conditions, including electrical hazards

regulatory requirements for food applicable to producing specialty flour bread products

considerations for production scheduling, including:

timings

volume requirements

product processing requirements

recipe reformulation to minimise waste

finishing requirements for specialty flour products

bake parameters for specialty flour products

types, characteristics and storage requirements of ingredients used in specialty flour bread production, including:

organic flour

non-wheat flour

rye flour

gluten-free flour

grains

wholemeal flour

hydration rates for grain breads and wholemeal breads, and purpose and techniques for the soaking of grains

benefits of organics in flours

nature of special dietary requirements and gluten intolerance as they relate to dietary-suitable flours and specialty flour bread products

reformulation of grain and fibre breads

mixing processes and mixing outcomes for:

scratch mix/no time/instant dough

bulk ferment sour doughs

all in mix

specialty flour doughs

rye breads

principles of processing and hearth baking specialty flour breads

techniques for producing rye breads, including:

rye flour varieties for different rye breads

using lactic, acetic and natural sour doughs for rye breads

using powder and liquor sours for rye breads

using baskets for proving when baking rye breads

processing and baking techniques required for using specialty flours, including:

rye breads

organic breads

non-wheat flour breads

gluten-free breads

wholemeal flour breads

impacts on production, including:

soaking of grains

processing gluten-free flour

techniques for selecting tins and trays appropriate for dough piece scale weight, volume and size

causes and corrective action for predictable and sometimes unpredictable specialty flour bread production problems, including:

machinery failure

environmental factors, including heat, humidity and cold

poor quality ingredients

techniques for disposing of waste from bread production

specialty flour bread production terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a commercial bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

equipment as specified in the range of conditions

tins

trays

ingredients that meet the specialty flour bread product types required in the performance evidence

specifications:

recipes that meet the specialty flour bread product types required in the performance evidence

end-product quality specifications to meet the specialty flour bread product types required in the performance evidence

food safety code regulatory requirements applicable to producing specialty flour bread products

timeframes:

according to the production schedule.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK3008 Produce sponge cake products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to produce and finish sponge cake products in a commercial baking environment.

This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work	1.1 Confirm product types and volumes to schedule production 1.2 Calculate yield and adjust recipe to meet production volumes 1.3 Confirm work area and work practices meet food safety and workplace health and safety requirements 1.4 Select and wear personal protective equipment according to safety requirements 1.5 Select sponge cake baking equipment and check to confirm readiness for use 1.6 Select ingredients and check to confirm quality and quantity 1.7 Prepare tins, trays and pans to match sponge cake product type
2. Mix sponge cake batter	2.1 Measure ingredient quantities to meet recipe specifications 2.2 Load ingredients into mixer in required ingredient sequence 2.3 Operate and monitor mixer to mix sponge cake batter as required for product type 2.4 Fold in ingredients as required to meet product type 2.5 Check sponge cake batter to identify faults and rectify
3. Bake sponge cake products	3.1 Deposit, spread and pipe sponge cake batters into tins and trays to prepare for baking 3.2 Set baking temperatures and times to meet sponge cake product type and size 3.3 Load oven and monitor baking to achieve baked colour and quality for product type 3.4 Use sight and feel to assess bake of sponge cake products 3.5 Unload and de-pan baked sponge products to cool 3.6 Check sponge cake product bake to identify faults and rectify
4. Prepare finishing mediums	4.1 Assemble finishing ingredients and equipment and prepare for use 4.2 Measure finishing ingredient quantities to meet recipe specifications 4.3 Operate and monitor mixer to prepare creams and icings as required for product type 4.4 Melt and prepare chocolate for decorating as required for product type 4.5 Prepare jams for decorating and filling as required for product type 4.6 Prepare garnishes for decorating as required for product type 4.7 Prepare paper piping bags to decorate with chocolate 4.8 Prepare piping bags to pipe finishing decorations 4.9 Check finishing mediums to identify faults and rectify
5. Finish sponge cake products	5.1 Cut sponge cake product into portions as required for product type 5.2 Split and fill sponge products as required for product type, and transfer to cake boards as required for product type 5.3 Apply creams and icings to mask and finish sponge cake products as required for product type 5.4 Apply garnishes and decorations to decorate sponge products as required for product type 5.5 Apply simple written inscriptions to decorate sponge products as required for product type 5.6 Check sponge cake product finishing to identify faults and rectify 5.7 Prepare and transfer products for presentation and storage according to packaging and food safety requirements
6. Complete work	6.1 Clean equipment and work area to meet housekeeping standards 6.2 Dispose of waste according to workplace requirements 6.3 Complete workplace records according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interprets key information from recipes, ingredient labels, baking equipment operating instructions and end-product specifications
Writing	Prepares production schedules and completes production records using required format, language and structure
Numeracy	Identifies and comprehends ingredient quantities in recipes, dates on ingredient labels, and temperature and timer settings Estimates approximate quantities, and uses equipment to measure ingredient weights and volumes Performs calculations to adjust recipes using baking formulas, and allows for wastage Uses understanding of three-dimensional shapes to shape and portion products and check end-product shapes Interprets measurement information to set, monitor and adjust process parameters Completes production records using mathematical symbols and conventions
Navigate the world of work	Complies with workplace health and safety and food safety regulatory requirements relevant to a commercial baking operation Follows organisational policies and procedures relevant to own work role
Get the work done	Plans, organises and implements tasks required to achieve production outcomes Uses problem-solving skills to analyse product and process faults and decide on appropriate action

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Sponge cake baking equipment must include:	equipment, including: industrial oven hand washing sinks industrial mixer and attachments equipment accessories, including: cake whisk sink taps and accessories industrial oven decks and accessories ancillary equipment, including: sponge baking trays sponge tins cupcake tins ingredient storage containers tools and utensils, including: pallet knives piping bags piping nozzles plastic scrapers icing sieves measuring jugs mixing bowls.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK3008 Produce sponge cake products	FDFRB3003A Produce sponge, cake and cookie batter	Redesigned unit that includes content from previous unit	No equivalent unit
FDFRB3004A Decorate cakes and cookies	Redesigned unit that includes content from previous unit	No equivalent unit
FDFRB3006A Bake sponges, cakes and cookies	Redesigned unit that includes content from previous unit	No equivalent unit
FDFRB3012A Diagnose and respond to product and process faults (pastry, cake and cookies)	Redesigned unit that includes content from previous unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPRBK3008 Produce sponge cake products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has produced sponge cake products according to a production schedule, including:

producing the following four types of sponge products:

decorated sponge cake (round or square), minimum 7-inch or 18-centimetre diameter in size

sponge roll

individual portioned sponge product

sponge layer cake

mixing and using the following two sponge cake batters:

mixing scratch mix sponge with or without emulsifier

mixing premix sponge

incorporating the following four sponge cake processing techniques:

spreading

rolling

layering

depositing

selecting, using and cleaning the baking equipment listed in the range of conditions, including controlling electrical hazards applicable to cleaning

finishing and decorating using the following four methods:

masking and combing

splitting and filling

applying piped finishes with cream or icing

garnishing

adding the following two creams and icings:

fresh cream or imitation cream

icing or basic butter cream

applying two of the following four piped finishing types:

rosettes

scrolls

rope

swirls

preparing and using the following three chocolate decorations:

writing simple celebration inscription

chocolate shavings

chocolate filigrees

documenting the production schedule, including the following six considerations:

timings

volume requirements

product processing requirements

recipe reformulation to minimise waste

finishing requirements for sponge cake products

bake parameters for sponge cake products.

Wastage that cannot be reused in production must be less than 5% of the weight of the original production schedule.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements, including personal protective equipment, applicable to producing sponge products

safe use and cleaning of baking equipment listed in the range of conditions, including electrical hazards

regulatory requirements for food safety applicable to producing sponge cake products

techniques and considerations for production scheduling, including:

timings

volume requirements

product processing requirements

recipe reformulation to minimise waste

finishing requirements for sponge cake products

bake parameters for sponge cake products

characteristics and storage requirements of ingredients used in sponge products production, including:

sponge premixes

eggs

sugar

cake fats and shortenings

cake flour

sponge emulsifiers

colouring and flavouring additives

fresh cream

imitation cream

compound chocolate

jams, conserves and spreads

determining the correct quantity of colourings and flavourings to match sponge batter size

selecting and preparing tins and trays to match sponge cake types, including:

greasing

spraying

papering

recipe formulations for sponge cake, including:

genoise

traditional

premix

emulsified

processes required for producing sponge cake batters, including:

mixing, including combination aerated and physically aerated

depositing

baking, including time and temperatures for sponge batter type and volume

de-panning without damage

cooling

packaging

preparation and applications of finishes, including:

aerating fresh creams

mixing icings

masking and combing sponges

piping decorations

melting compound chocolate

piping simple inscriptions for special occasion decorating

splitting and filling sponges

storage requirements for finished sponge cake products

techniques for testing bake of sponge by feel and sight

causes and corrective action for predictable and sometimes unpredictable sponge cake production problems, including:

machinery failure

environmental factors, including heat, humidity and cold

poor quality ingredients

techniques for disposing of waste

sponge products production terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a commercial bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

equipment specified in the range of conditions

ingredients that meet the sponge cake product types required in the performance evidence

specifications:

recipes that meet the sponge cake products product types required in the performance evidence

end-product quality specifications that meet the sponge cake product types required in the performance evidence

food safety code regulatory requirements applicable to producing sponge cake products

timeframes:

according to the production schedule.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK3009 Produce biscuit and cookie products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to produce and finish biscuit and cookie products in a commercial baking environment.

This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.

Food safety legislation applies to workers in this industry. Requirements vary between industry sectors and state/territory jurisdictions. Users are advised to check with their food safety authority for specific requirements.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work	1.1 Confirm product types and volumes to schedule production 1.2 Calculate yield and adjust recipe to meet required product volumes 1.3 Confirm work area and work practices meet food safety and workplace health and safety requirements 1.4 Select and wear personal protective equipment according to safety requirements 1.5 Select biscuit and cookie baking equipment and check to confirm readiness for use 1.6 Select ingredients and check to confirm quality and quantity 1.7 Prepare baking trays to match biscuit and cookie type
2. Mix biscuit and cookie batters and doughs	2.1 Measure ingredient quantities to meet recipe specifications 2.2 Load ingredients into mixer and cook pots in required sequence as required for product type 2.3 Operate mixer and monitor mixing in mixers and cook pots to mix biscuit and cookie batters and doughs 2.4 Fold in ingredients as required to meet product type 2.5 Check biscuit and cookie batters and doughs to identify batter faults and rectify 2.6 Store biscuit and cookie batters and doughs according to food safety requirements
3. Bake biscuit and cookie products	3.1 Deposit, portion and cut biscuit and cookie batters and doughs to trays to meet product type 3.2 Pre-bake finish cookies and biscuits as required to meet product type 3.3 Set baking temperatures and times to prepare for baking 3.4 Load oven and monitor to achieve correct bake and stability for biscuit and cookie product type 3.5 Use sight and feel to assess bake of biscuit and cookie products 3.6 Unload baked biscuit and cookie products to cool 3.7 Check biscuit and cookie bake to identify faults and rectify
4. Prepare finishing mediums	4.1 Assemble finishing ingredients and equipment and prepare for use 4.2 Measure finishing ingredient quantities to meet recipe specifications 4.3 Operate and monitor mixer to prepare creams and icings as required for product type 4.4 Melt and prepare chocolate for decorating as required for product type 4.5 Prepare jams for decorating as required for product type 4.6 Prepare garnishes for decorating as required for product type 4.7 Prepare piping bags to decorate with chocolate and pipe finishing decorations 4.8 Check finishing mediums to identify faults and rectify
5. Finish biscuit and cookie products	5.1 Fill biscuit and cookie products as required for product type 5.2 Apply garnishes and decorating finishes to decorate biscuit and cookie products as required for product type 5.3 Check finished biscuit and cookie products to identify finishing faults and rectify 5.4 Prepare and transfer finished biscuit and cookie products for presentation and storage according to packaging and food safety requirements
6. Complete work	6.1 Clean equipment and work area to meet housekeeping standards 6.2 Dispose of waste according to workplace requirements 6.3 Complete workplace records according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interprets key information from recipes, ingredient labels, baking equipment operating instructions, and end-product specifications
Writing	Prepares production schedules and completes production records using required format, language and structure
Numeracy	Identifies and comprehends ingredient quantities in recipes, dates on ingredient labels, and temperature and timer settings Estimates approximate quantities, and uses equipment to measure ingredient weights and volumes Performs calculations to adjust recipes using baking formulas, and allows for wastage Uses understanding of three-dimensional shapes to shape and portion products and check end-product shapes Interprets measurement information to set, monitor and adjust process parameters Completes production records using mathematical symbols and conventions
Navigate the world of work	Complies with workplace health and safety and food safety regulatory requirements relevant to a commercial baking operation Follows organisational policies and procedures relevant to own work role
Get the work done	Plans, organises and implements tasks required to achieve production outcomes Uses problem-solving skills to analyse product and process faults and decide on appropriate action

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Biscuit and cookie baking equipment must include:	equipment, including: industrial mixer and attachments industrial cook tops equipment accessories, including: whisk attachment beater attachment gas or electric hot plates and attachments dish washing sinks, taps and accessories cook pots baking trays dry ingredient containers refrigerated ingredient containers mixing bowls equipment used to melt chocolate tools and utensils, including: hand whisks hand spoons biscuit and pastry cutters rolling pins flour brushes egg wash brushes piping bags piping nozzles.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK3009 Produce biscuit and cookie products	FDFRB3003A Produce sponge, cake and cookie batter	Redesigned unit that includes content from previous unit	No equivalent unit
FDFRB3004A Decorate cakes and cookies	Redesigned unit that includes content from previous unit	No equivalent unit
FDFRB3006A Bake sponges, cakes and cookies	Redesigned unit that includes content from previous unit	No equivalent unit
FDFRB3012A Diagnose and respond to product and process faults (pastry, cake and cookies)	Redesigned unit that includes content from previous unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPRBK3009 Produce biscuit and cookie products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has produced biscuit and cookie products, including:

producing the following four types of biscuit and cookie products:

deposited cookie

piped shortbread

cut or portioned rolled biscuit

moulded and portioned biscuit

using the following three biscuit and cookie mixing methods:

creamed method

whisked method

melted method

applying the following nine production processes:

piping shortbread

depositing

conditioning fruit

roasting nuts

cutting biscuits with cutters

rolling biscuit dough

moulding biscuit dough

portioning biscuit doughs

inclusion of glace fruits or nuts into biscuit and cookie doughs

selecting, using and cleaning the baking equipment listed in the range of conditions, including controlling electrical hazards applicable to cleaning

applying the following five finishing and decorating methods:

using piped decorations

sandwiching

dusting

dipping

applying glazes or icings

using the following three finishing ingredients:

fondant icing

melted chocolate

icing sugar

documenting the production schedule, including the following six considerations:

timings

volume requirements

product processing requirements

recipe reformulation to minimise waste

finishing requirements for biscuit and cookie product types

bake parameters of biscuit and cookie product types.

Wastage that cannot be reused in production must be less than 5% of the weight of the original production schedule.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements, including personal protective equipment, applicable to producing biscuit and cookie products

safe use and cleaning of baking equipment listed in the range of conditions, including electrical hazards

regulatory requirements for food safety applicable to producing biscuit and cookie products

considerations for production scheduling, including:

timings

volume requirements

product processing requirements

recipe reformulation to minimise waste

finishing requirements for biscuit and cookie product types

bake parameters of biscuit and cookie product types

characteristics and storage requirements of ingredients used in biscuit and cookie products production, including:

flour suitable for biscuits and cookies

preparation of nuts and nut allergies

compound chocolate

glace fruits

preparing and using finishes, including:

glace fruit

chocolate, including melting properties

nuts, including roasting

jams

fondant heating

dipping

sandwiching

processes and techniques for producing biscuit and cookie products, including:

hand depositing

piping batter in shapes

cutting dough

moulding dough

baking

storing, including refrigerating and freezing

packaging

techniques for preparing tins and trays to match biscuit and cookie types, including:

spraying

papering

mixing processes for:

creamed method

whisked method

shelf life of biscuit and cookie products

purpose and functions of baking settings, including:

oven temperatures

baking times

techniques for testing bake of biscuit and cookie by feel and sight

required characteristics of biscuit and cookie products, including:

crumb structure

dryness of biscuit

softness of cookie

causes and corrective action for predictable and sometimes unpredictable biscuit and cookie production problems, including:

machinery failure

environmental factors, including heat, humidity and cold

poor quality ingredients

techniques for disposing of waste from biscult and cookie production

biscuit and cookie products production terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a commercial bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

equipment specified in the range of conditions

industrial oven

personal protective equipment

ingredients that meet the biscuit and cookie product types required in the performance evidence

specifications:

recipes that meet the biscuit and cookie product types required in the performance evidence

end-product quality specifications that meet the biscuit and cookie product types required in the performance evidence

food safety code regulatory requirements applicable to producing biscuit and cookie products

timeframes:

according to the production schedule.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK3010 Produce cake and pudding products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to produce and finish cake and pudding products in a commercial baking environment.

This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work	1.1 Confirm product types and volumes to schedule production 1.2 Calculate yield and adjust recipe to meet required production volume 1.3 Confirm work area and work practices meet food safety and workplace health and safety requirements 1.4 Select and wear personal protective equipment according to safety requirements 1.5 Select cake and pudding baking and steaming equipment and check to confirm readiness for use 1.6 Select ingredients and check to confirm quality and quantity 1.7 Clean and condition dried fruits to prepare for use 1.8 Prepare tins, trays and pans to match cake and pudding types
2. Mix cake and pudding batter	2.1 Measure ingredient quantities to meet recipe specifications 2.2 Load ingredients into mixer in required sequence 2.3 Operate and monitor mixer to mix batter 2.4 Fold in ingredients as required to meet cake and pudding product type 2.5 Check cake and pudding batters to identify faults and rectify
3. Bake and steam cake and pudding products	3.1 Deposit, spread and pipe cake and pudding product batters into tins and trays to prepare for baking 3.2 Set baking and steaming temperatures and times to meet cake and pudding product type and size 3.3 Load ovens and steamers and monitor baking and steaming to achieve even bake and steam of product for product type 3.4 Use sight, feel and skewers to assess bake of cake and pudding products 3.5 Unload and de-pan baked cake products to cool 3.6 Check cake product bake and steam of pudding to identify faults and rectify
4. Prepare finishing mediums	4.1 Assemble finishing ingredients and equipment and prepare for use 4.2 Measure finishing ingredient quantities to meet recipe specification 4.3 Operate and monitor mixer to prepare icings and glazes as required for product type 4.4 Prepare garnishes for decorating as required for product type 4.5 Prepare piping bags to pipe finishing decorations 4.6 Check finishing mediums to identify faults and rectify
5. Finish cake products	5.1 Cut cake products into portions as required for product type 5.2 Apply icings and glazes to mask cake products as required for product type 5.3 Apply garnishes and decorating finishes to decorate cake products as required for product type 5.4 Check finished cake products to identify finishing faults and rectify 5.5 Prepare and transfer products for presentation and storage according to packaging and food safety requirements
6. Complete work	6.1 Clean equipment and work area to meet housekeeping standards 6.2 Dispose of waste according to workplace requirements 6.3 Complete workplace records according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interprets key information from recipes, ingredient labels, baking equipment operating instructions and end-product specifications
Writing	Prepares production schedules and completes production records using required format, language and structure
Numeracy	Identifies and comprehends ingredient quantities in recipes, dates on ingredient labels, and temperature and timer settings Estimates approximate quantities, and uses equipment to measure ingredient weights and volumes Performs calculations to adjust recipes using baking formulas, and allows for wastage Uses understanding of three-dimensional shapes to shape and portion products and check end-product shapes Interprets measurement information to set, monitor and adjust process parameters Completes production records using mathematical symbols and conventions
Navigate the world of work	Complies with workplace health and safety and food safety regulatory requirements relevant to a commercial baking operation Follows organisational policies and procedures relevant to own work role
Get the work done	Plans, organises and implements tasks required to achieve production outcomes Uses problem-solving skills to analyse product and process faults and decide on appropriate action

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Cake and pudding baking and steaming equipment must include:	equipment, including: industrial mixer and attachments dish washing sinks cool room or refrigerator equipment accessories, including: sink taps and accessories cool room or refrigerator shelving ancillary equipment, including: cake baking trays cake tins or hoops cooling wires equipment used to steam puddings mixing bowls tools and utensils, including: pallet knives serrated knife plastic scrapers sieves thermometer.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK3010 Produce cake and pudding products	FDFRB3003A Produce sponge, cake and cookie batter	Redesigned unit that includes content from previous unit	No equivalent unit
FDFRB3004A Decorate cakes and cookies	Redesigned unit that includes content from previous unit	No equivalent unit
FDFRB3006A Bake sponges, cakes and cookies	Redesigned unit that includes content from previous unit	No equivalent unit
FDFRB3012A Diagnose and respond to product and process faults (pastry, cakes and cookies)	Redesigned unit that includes content from previous unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPRBK3010 Produce cake and pudding products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has produced basic cake and pudding products according to the production schedule, including:

producing and decorating the following six cake and pudding product varieties:

fruit cake decorated with fondant or plastic icing

steamed pudding

flavoured bar cake decorated with icing

cake slice decorated with icing or glaze

flavoured cupcake or muffin

special dietary cake

producing specialty dietary cake to one of the following two dietary requirements:

vegan

gluten-free

using the following three cake and pudding mixing methods:

all in mixing method

mixing sugar batter method

mixing flour batter method

using the following five production processes and techniques:

depositing cake and pudding batter

steaming of puddings

baking of cakes

conditioning of dried fruit

portioning and slicing of cakes and slices

using the following two decorating and finishing techniques:

covering and garnishing with RTR, fondant or plastic icing

spreading with icing or glaze

conditioning of dried fruit for use in batter for one of the following two products:

cake

pudding

selecting, using and cleaning the baking equipment listed in the range of conditions, including controlling electrical hazards applicable to cleaning.

documenting the production schedule, including the following six considerations:

timings

volume requirements

product processing requirements

decorating and finishing requirements for cakes

recipe reformulation to minimise waste

bake and steam parameters of cakes and puddings.

Wastage that cannot be reused in production must be less than 5% of the weight of the original production schedule.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements, including personal protective equipment, applicable to producing cake and pudding products

safe use and cleaning of baking equipment listed in the range of conditions, including electrical hazards

regulatory requirements for food safety applicable to producing cake and pudding products

considerations for production scheduling, including:

timings

volume requirements

product processing requirements

recipe reformulation to minimise waste

decorating and finishing requirements for cakes

bake and steam parameters of cakes and puddings

types, functions and storage requirements of ingredients as used in cake and pudding products production, including:

eggs

sugar

cake fats

cake flours

baking powder

bicarbonate soda

dried fruit

ready to roll (RTR)/fondant/plastic icing

icings and glazes

special dietary requirements for cakes, including both vegan and gluten-free

techniques for preparing tins and trays to match cake and pudding types, including:

greasing

spraying

insulating baking tins and pans to match richness of cakes

ingredient ratios and mixing processes:

fruit cake and puddings

pound cake

hi-ratio cake

processes for producing cake and pudding products, including:

insulating

baking, including radiant and conductive heat

steaming and boiling

de-panning without damage

cooling

finishing

packaging

types of finishing mediums, including:

icings

glazes

RTR icing, fondant and plastic icing

techniques for portioning cakes and cake slices to suit end-product and finishing requirements

shelf life of cakes and puddings

techniques for selecting tins and trays appropriate for cake and pudding product size and shape

purpose and functions of production settings, including:

oven temperatures to match richness of cakes

baking times to match richness of cakes

steaming times and temperatures for pudding batter type and volume

techniques for testing bake of cakes and puddings by feel, sight and skewer

causes and corrective action for predictable and sometimes unpredictable cake and pudding production problems, including:

machinery failure

poor quality ingredients

techniques for disposing of waste from cake and pudding production

cake and pudding products production terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a commercial bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

equipment specified in the range of conditions

industrial oven

ingredients that meet the cake and pudding product types required in the performance evidence

specifications:

recipes that meet the cake and pudding product types required in the performance evidence

end-product quality specifications that meet the cake and pudding product types required in the performance evidence

food safety code regulatory requirements applicable to producing cake and pudding products

timeframes:

according to the production schedule.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK3011 Produce frozen dough products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to produce frozen dough products in a commercial baking environment.

This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

FBPRBK3005 Produce basic bread products.

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work	1.1 Confirm product types and volumes to schedule production 1.2 Calculate yield and adjust recipe to meet required production volume 1.3 Confirm work area and work practices meet food safety and workplace health and safety requirements 1.4 Select and wear personal protective equipment according to safety requirements 1.5 Select frozen and par baked dough baking equipment and check to confirm readiness for use 1.6 Select ingredients and check to confirm quality and quantity
2. Mix frozen dough	2.1 Measure ingredient quantities to meet recipe specification 2.2 Load ingredients into mixer in required ingredient placement 2.3 Operate and monitor mixer to achieve frozen dough development for product type 2.4 Check frozen and par baked dough to identify dough faults and rectify
3. Process frozen and par baked doughs	3.1 Divide, scale, mould and intermediate prove frozen and par baked dough to meet required end-product shape and baked weight 3.2 Final mould frozen and par baked dough and place on freezing or baking surfaces 3.3 Laminate and finish frozen and par baked dough as required prior to freezing or par baking 3.4 Check processed frozen and par baked dough to identify faults and rectify 3.5 Package and freeze frozen and par baked dough to meet food safety requirements
4. Par bake bread products	4.1 Final prove par baked dough to prepare for baking 4.2 Set baking temperatures and times to prepare for par baking 4.3 Visually check dough size to confirm readiness for baking 4.4 Load oven and steam as required for product type 4.5 Monitor baking to achieve internal par bake temperature for par bake 4.6 Unload and de-pan par baked product to cool 4.7 Check par baked bread products to identify faults and rectify 4.8 Package and freeze par baked bread product to meet food safety requirements
5. Recover frozen doughs and par baked breads	5.1 Transfer frozen doughs and par baked breads from frozen storage to trays and pans, to recover and thaw according to food safety requirements 5.2 Final prove frozen doughs as required for product type 5.3 Check recovered doughs and par baked breads to identify faults and rectify
6. Finish frozen dough products	6.1 Prepare pre-bake finishing mediums to meet recipe specifications 6.2 Prepare simple fillings to meet recipe specifications 6.3 Pre-bake finish frozen and par baked products to meet end-product specifications 6.4 Check pre-bake finished products to identify faults and rectify
7. Bake frozen dough products	7.1 Set baking temperatures and times to prepare for baking 7.2 Visually check frozen dough size to confirm readiness for baking 7.3 Load oven and steam frozen bread as required for product type 7.4 Monitor baking to achieve baked colour and stability required for frozen dough product type 7.5 Unload and de-pan baked products to cool 7.6 Check product bake to identify faults and rectify
8. Finish frozen and par baked dough products	8.1 Prepare post-bake finishing mediums to meet recipe specifications 8.2 Post-bake finish products to meet end-product specifications 8.3 Check post-bake finished products to identify faults and rectify
9. Complete work	9.1 Clean equipment and work area to meet housekeeping standards 9.2 Dispose of waste according to workplace requirements 9.3 Complete workplace records according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interprets key information from recipes, ingredient labels, baking equipment operating instructions, and end-product specifications
Writing	Prepares production schedules and completes production records using required format, language and structure
Numeracy	Identifies and comprehends ingredient quantities in recipes, dates on ingredient labels, and temperature, humidity and timer settings Estimates approximate quantities, and uses equipment to measure ingredient weights and volumes, and water and dough temperatures Divides dough into equal portions by estimated weight Performs calculations to adjust recipes using baking formulas, and allows for wastage Uses understanding of three-dimensional shapes to mould dough shapes and check end-product shapes Interprets measurement information to set, monitor and adjust process parameters Completes production records using mathematical symbols and conventions
Navigate the world of work	Complies with workplace health and safety and food safety regulatory requirements relevant to a commercial baking operation Follows organisational policies and procedures relevant to own work role
Get the work done	Plans, organises and implements tasks required to achieve production outcomes Uses problem-solving skills to analyse product and process faults and decide on appropriate action

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Frozen and par baked dough baking equipment must include:	equipment, including: industrial oven industrial prover industrial mixer and attachments pastry sheeter/dough break or rolling pin freezer equipment accessories, including: oven baking trays freezing trays freezing racks ancillary equipment, including: rolling pin cooling wires dough and pastry benches tools and utensils, including: rolling pins cake knives bread knives processing knives dough scrapers.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK3011 Produce frozen dough products	FDFRB3008A Store, handle and use frozen dough	Supersedes and replaces FDFRB3008A Elements and performance criteria added that include mixing and par baking of frozen dough	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPRBK3011 Produce frozen dough products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has produced frozen dough products according to a production schedule, including:

producing the following five frozen dough baked products:

laminated frozen dough product

basic bread frozen dough product

sweet yeast bread frozen dough product

specialty flour bread frozen dough product

chemical leavened frozen dough

incorporating the following four frozen dough processes:

ready-to-prove frozen dough

ready-to-bake frozen dough

par baked frozen dough

finishing frozen dough

using one of the following two simple fillings:

simple sweet filling

simple savoury filling

producing the following four product shapes:

baguette

round or long roll

croissant or danish

cut or portioned

producing the following three product styles:

decorated frozen dough

undecorated frozen dough

undecorated par baked dough

finishing the products using the following four techniques:

dusting

glazing

piping

scoring

selecting tins and trays appropriate for dough piece scale weight, volume and size

selecting, using and cleaning the baking equipment listed in the range of conditions, including controlling electrical hazards applicable to cleaning

documenting the production schedule, including the following seven considerations:

timings for freezing frozen and par baked dough

timings for thawing frozen and par baked dough

product processing requirements for frozen and par baked dough

volume requirements

recipe reformulation to minimise waste

freezing and thawing times

bake parameters for frozen product.

Wastage that cannot be reused in production must be less than 5% of the weight of the original production schedule.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements, including personal protective equipment, applicable to producing frozen dough products

safe use and cleaning of baking equipment listed in the range of conditions, including electrical hazards

regulatory requirements for food safety applicable to producing frozen dough products, including temperature control

techniques and considerations for production scheduling, including:

timings for freezing frozen and par baked dough

timings for thawing frozen and par baked dough

product processing requirements for frozen and par baked dough

volume requirements

recipe reformulation to minimise waste

freezing and thawing times

bake parameters for frozen product

characteristics and storage requirements of frozen dough types, including:

ready-to-prove frozen dough

ready-to-bake frozen dough

par baked frozen dough

chemically leavened frozen dough

functions and characteristics for frozen and par baked dough ingredients, including:

yeast levels

sugar inclusion

water and temperature of water

effects of salt

principles and techniques of freezing doughs, including:

snap freezing

storage stages, including freeze down and recovery

maintaining freezer temperatures

freezing times for dough types and sizes

optimal storage times

internal bake temperatures of par baked breads

storage patterns for frozen dough, including making efficient use of storage space, stock rotation and minimising temperature fluctuations

principles of thawing frozen and par baked doughs, including:

thawing times for dough types and sizes

consequences of slow or fast thawing

thawing rate for yeast doughs

types, functions, safe use, cleaning and freezing capacity of dough freezing equipment, including:

conventional freezers

blast freezers

handling requirements for made-up and proved doughs to preserve dough structure

impacts of factors on production of different frozen dough products, including:

finished dough temperature (FDT)

dough size

dough shape

yeast activity

processing frozen dough in cool phase

processing frozen dough in warm phase

techniques for calculating yields, adjusting recipes and measuring ingredients

causes and corrective action for predictable and sometimes unpredictable frozen dough product production problems, including:

frozen dough inconsistent temperature

frozen dough inconsistent moisture control

machinery failure

environmental factors, including heat, humidity and cold

poor quality ingredients

techniques for disposing of waste from frozen dough product production

frozen dough product production terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a commercial bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

equipment specified in the range of conditions

ingredients that meet the frozen dough product types required in the performance evidence

specifications:

recipes that meet the frozen dough product types required in the performance evidence

end-product quality specifications that meet the product types required in the performance evidence

food safety code regulatory requirements applicable to producing frozen dough products

timeframes:

according to the production schedule.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK3012 Schedule and produce bread production

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to schedule and produce bread production in a commercial baking environment.

This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Plan bread production schedule	1.1 Identify bread production targets to meet daily production requirements 1.2 Reformulate master recipes to meet production target 1.3 Estimate process timing and plan process sequence to meet bread production targets 1.4 Document production schedule according to workplace requirements
2. Plan bread production resources and processes	2.1 Identify equipment requirements and check to confirm availability and operational readiness for bread production 2.2 Calculate ingredient quantities required to meet bread production targets 2.3 Confirm availability and quality of ingredient stocks to prepare for bread production
3.Implement bread production	3.1 Implement the production schedule to produce baked products 3.2 Monitor bread production against the production schedule to identify variances, and rectify to ensure bread production targets are met 3.3 Monitor and control food safety risks to meet food safety standards 3.4 Monitor and control workplace health and safety risks to meet workplace health and safety requirements 3.5 Assess baked bread products against required volumes and end-product specifications to identify faults and rectify
4. Complete bread production	4.1 Clean equipment and work area to meet housekeeping standards 4.2 Dispose of waste according to workplace requirements 4.3 Document scheduling adjustments and production outputs according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interprets key information from recipes, ingredient labels, baking equipment operating instructions, and end-product specifications
Writing	Prepares production schedules and completes production records using required format, language and structure
Numeracy	Identifies and comprehends ingredient quantities in recipes, dates on ingredient labels, and temperature, humidity and timer settings Performs calculations to establish production targets, adjust recipes using baking formulas, and allow for wastage Interprets measurement information to set, monitor and adjust process parameters Completes production records using mathematical symbols and conventions
Navigate the world of work	Complies with workplace health and safety and food safety regulatory requirements relevant to a commercial baking operation Follows organisational policies and procedures relevant to own work role
Get the work done	Plans, organises and implements tasks required to achieve production outcomes Uses problem-solving skills to analyse product and process faults and decide on appropriate action

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Daily production requirements must include:	baked bread products bread production volume end-product specifications times for completion for baked bread products.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK3012 Schedule and produce bread production	FDFRB3016A Plan and schedule production for retail bakery	Redesigned unit that includes content from the previous unit Production of baked items added to the unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPRBK3012 Schedule and produce bread production

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has scheduled production for and produced 19 bread products over a period of four shifts (Note: The scheduling of production is to be done prior to the production of the bread products), including:

producing the following five bread product types:

condensed/sandwich loaves

iced decorated sweet yeast buns

savoury bread rolls

laminated yeast dough as croissant product

whole grain flour breads

producing 14 of the following 17 bread product types:

crusty loaf with no more than 2% enriching agents that is plaited, Vienna, French stick or cob

soft/enriched bread roll variety

crusty/lean bread roll varieties

high top loaves, either married or single

fruited sweet yeast product

filled sweet yeast product

cream decorated sweet yeast bun

spiced sweet yeast bun or loaf

savoury flat bread

savoury steamed bread

savoury unleavened product

fried basic artisan product as decorated donuts

sweet laminated yeast dough as danish product

highly enriched basic artisan product

wholemeal breads

gluten-free breads

rye breads

using at least two of the following four mixing methods per shift:

instant/no time/rapid dough process

chemical leavened dough

bulk ferment

ferment

monitoring operations and addressing variations to the production schedule, ensuring end-product specifications and production targets are met

documenting and implementing four daily production schedules, including the following production scheduling considerations:

production timings

product quality

reformulation of recipes to suit products

finished dough or batter temperatures

mixing, processing, baking and finishing requirements for products

special equipment or resources required for production

scheduling for each stage of the bakery production process, including labour requirements

equipment types

documenting a production report for each of the four shifts that includes the following considerations:

scheduling efficiencies for use of equipment and labour in relation to items produced

wastage efficiencies of products produced

improvements on the scheduling to meet performance

product quantities produced in relation to products scheduled

completion times of product

product quality outcomes.

Wastage that cannot be reused in production must be less than 5% of the weight of the original production schedule.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements applicable to scheduling and producing bread products

regulatory requirements for food safety applicable to scheduling and producing bread products, including temperature control and the prevention of cross-contamination in the use of dairy, meat, poultry, fish and vegetable products

techniques relevant to planning bread production, including:

production timings

product quality

reformulation of recipes to suit products

finished dough or batter temperatures

mixing, processing, baking and finishing requirements for products

special equipment or resources required for production

scheduling for each stage of the bakery production process

equipment types

considerations relevant to reporting on production outcomes, including:

scheduling efficiencies and whether completion times were met

wastage efficiencies of products produced

improvements on the scheduling to meet performance

product quantities produced in relation to products scheduled

completion times of product

product quality outcomes

techniques used to regulate dough maturation and proving, including:

formulation

temperature control

time

predictable causes of production variation and their likely impact on production targets, including:

machine failure

product failure

calculation errors

estimation errors

production processes for different product ranges, including:

use of specific equipment

use of specialised ingredients

additional preparation requirements

baking industry terminology relevant to bread production planning.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a commercial bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

commercial bakery equipment and information on capacity

industrial oven

industrial mixer and attachments

pastry sheeter or dough break

refrigeration

ingredients to meet the product types required in the performance evidence

specifications:

production schedule template that includes a level of detail that accurately represents workplace conditions

recipe specifications for the product types required in the performance evidence

formulae to calculate batch weight to finished product weight

end-product quality specifications to meet the product types required in the performance evidence

timeframes:

over five shifts that can be continuous or staggered, consisting of one shift for upfront scheduling of production for the bread products specified in the performance evidence, and four daily shifts for the production of the baked products specified in the performance evidence.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK3013 Schedule and produce cake and pastry production

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 2.0
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to schedule and produce cake and pastry production in a commercial baking environment.

This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Plan cake and pastry production schedule	1.1 Establish cake and pastry production targets to meet daily production requirements 1.2 Reformulate master recipes to meet cake and pastry production targets 1.3 Estimate process timing and plan process sequence to meet cake and pastry production targets 1.4 Document production schedule according to workplace requirements
2. Plan cake and pastry resources and processes	2.1 Identify cake and pastry equipment requirements, and check to confirm availability and operational readiness for cake and pastry production 2.2 Calculate ingredient quantities required to meet cake and pastry production targets 2.3 Confirm availability and quality of ingredient stocks to prepare for cake and pastry production
3. Implement cake and pastry production	3.1 Implement the production schedule to produce cake and pastry products 3.2 Monitor cake and pastry production against the production schedule to identify variances, and rectify to ensure cake and pastry production targets are met 3.3 Monitor and control food safety risks to meet food safety standards 3.4 Monitor and control workplace health and safety risks to meet workplace health and safety requirements 3.5 Assess cake and pastry products against required volumes and end-product specifications to identify faults and rectify
4. Complete cake and pastry production	4.1 Clean equipment and work area to meet housekeeping standards 4.2 Dispose of waste according to workplace requirements 4.3 Document scheduling adjustments and production outputs according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interprets key information from recipes, ingredient labels, baking equipment operating instructions and end-product specifications
Writing	Prepares production schedules and completes production records using required format, language and structure
Numeracy	Identifies and comprehends ingredient quantities in recipes, dates on ingredient labels, and temperature, humidity and timer settings Performs calculations to establish production targets, adjust recipes using baking formulas and allow for wastage Interprets measurement information to set, monitor and adjust process parameters Completes production records using mathematical symbols and conventions
Navigate the world of work	Complies with workplace health and safety and food safety regulatory requirements relevant to a commercial baking operation Follows organisational policies and procedures relevant to own work role
Get the work done	Plans, organises and implements tasks required to achieve production outcomes Uses problem-solving skills to analyse product and process faults and decide on appropriate action

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Daily production requirements must include:	cake and pastry products cake and pastry production volume end-product specifications times for completion for cake and pastry products

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK3013 Schedule and produce cake and pastry production Release 2	FBPRBK3013 Schedule and produce cake and pastry production Release 1	Corrected typographical error in Assessment Requirements	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPRBK3013 Schedule and produce cake and pastry production

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 2.0
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has scheduled production for and produced 15 cake and pastry products over a period of four shifts (Note: The scheduling of production is to be done prior to the production of the cake and pastry products), including:

producing the following seven cake, pastry and bread product types:

laminated yeast dough as croissant product

decorated round or square sponge cake that has a minimum diameter of 18 centimetres

fruit cake decorated with ready to roll (RTR), fondant or plastic icing

deposited cookie

cream or custard filled laminated product

decorated and filled choux pastry

lean basic artisan rolls or loaves with no more than 2% enriching agents

producing eight of the following 16 cake and pastry product types:

fried basic artisan product as decorated donuts

highly enriched basic artisan product

sponge roll

individual portioned sponge product

sponge layer cake

flavoured bar cake decorated with icing

cake slice decorated with icing or glaze

flavoured steam pudding

moulded and portioned biscuit

piped shortbread

whisked biscuit or cookie

sweet filled pastry slice

vegetable filled laminated product

meat filled laminated product

filled sweet non laminated pies or tarts

filled savoury non laminated pie or tart product

mixing, processing, baking and finishing each of the four of the following types of baked products per shift:

bread or yeast product

cake or sponge

cookie or biscuit

laminated or non laminated pastry

monitoring operations and addressing variations to the production schedule, ensuring end-product specifications and cake and pastry production targets are met

documenting and implementing four daily production schedules, including the following production scheduling considerations:

production timings

product quality

reformulation of recipes to suit products

finished dough or batter temperatures

mixing, processing, baking and finishing requirements for products

special equipment or resources required for production

scheduling for each stage of the bakery production process, including labour requirements

equipment types

documenting production reports for each of the four shifts that include the following considerations:

scheduling efficiencies for use of equipment and labour in relation to items produced

wastage efficiencies of products produced

improvements on the scheduling to meet performance

product quantities produced in relation to products scheduled

completion times of product

product quality outcomes.

Wastage that cannot be reused in production must be less than 5% of the weight of the original production schedule.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements applicable to scheduling and producing cake and pastry production

requirements for food safety applicable to scheduling and producing cake and pastry products, including temperature control and the prevention of cross-contamination in the use of dairy, meat, poultry, fish and vegetable products

considerations relevant to planning cake and pastry production, including:

production timings

product quality

reformulation of recipes to suit products

finished dough or batter temperatures

mixing, processing, baking and finishing requirements for products

special equipment or resources required for production

scheduling for each stage of the bakery production process

equipment types

considerations relevant to reporting on production outcomes, including:

scheduling efficiencies, and whether completion times were met

wastage efficiencies of products produced

improvements on the scheduling to meet performance

product quantities produced in relation to products scheduled

completion times of product

product quality outcomes

techniques used to regulate dough and batter maturation and proving, including:

formulation

temperature control

time

predictable causes of production variation and their likely impact on production targets, including:

machine failure

product failure

calculation errors

estimation errors

production processes for different product ranges, including:

use of specific equipment

use of specialised ingredients

additional preparation requirements

baking industry terminology relevant to production planning.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a commercial bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

commercial bakery equipment and information on capacity

industrial oven

industrial mixer and attachments

pastry sheeter or dough break

refrigeration

ingredients to meet the product types required in the performance evidence

specifications:

production schedule template that includes a level of detail that accurately represents workplace conditions

recipe specifications for the product types required in the performance evidence

formulae to calculate batch weight to finished product weight

end-product quality specifications to meet the product types required in the performance evidence

timeframes:

five shifts that can be continuous or staggered, consisting of one shift for upfront scheduling of production for the cake and pasty products specified in the performance evidence, and four daily shifts for the production of the cake and pasty products specified in the performance evidence.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK3014 Produce sweet yeast products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to produce sweet yeast products in a commercial baking environment. Sweet yeast products include enriched breads and fruited enriched breads.

This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work	1.1 Confirm product types and volumes to schedule production 1.2 Calculate yield and adjust recipe to meet required production volumes 1.3 Confirm work area and work practices meet food safety and workplace health and safety requirements 1.4 Select and wear personal protective equipment according to safety requirements 1.5 Select sweet yeast baking equipment and check to confirm readiness for use 1.6 Select and prepare ingredients and check to confirm quality and quantity 1.7 Clean and condition fruits to prepare for use 1.8 Prepare sweet fillings as required for product type
2. Mix sweet yeast dough	2.1 Measure ingredient quantities to meet recipe specifications 2.2 Load ingredients into mixer in required placement 2.3 Operate and monitor mixer to achieve sweet yeast dough development for product type 2.4 Check mixed sweet yeast dough to identify faults and rectify
3. Process sweet yeast dough	3.1 Divide, scale, mould and intermediate prove sweet yeast dough to meet end-product shape and baked weight 3.2 Apply sweet fillings to sweet yeast doughs to meet product type 3.3 Final mould sweet yeast dough to meet product requirements, and place on baking surfaces for final prove 3.4 Retard sweet yeast dough as required for product type 3.5 Final prove sweet yeast dough as required for product type 3.6 Check processed sweet yeast dough to identify faults and rectify
4. Bake sweet yeast products	4.1 Set baking temperatures and times to prepare for baking 4.2 Visually check dough size to confirm readiness for baking 4.3 Monitor baking to achieve baked colour and stability required for sweet yeast product type 4.4 Unload and de-pan sweet yeast products to cool 4.5 Glaze products after baking as required for product type 4.6 Check sweet yeast products to identify faults and rectify
5. Finish sweet yeast products	5.1 Prepare finishing mediums to meet recipe specifications 5.2 Finish baked products to meet end-product specifications 5.3 Check finished products to identify faults and rectify 5.4 Prepare and transfer products for presentation and storage according to packaging and food safety requirements
6. Complete work	6.1 Clean equipment and work area to meet housekeeping standards 6.2 Dispose of waste according to workplace requirements 6.3 Complete workplace records according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interprets key information from recipes, ingredient labels, baking equipment operating instructions and end-product specifications
Writing	Prepares production schedules and completes production records using required format, language and structure
Numeracy	Identifies and comprehends ingredient quantities in recipes, dates on ingredient labels, and temperature, humidity and timer settings Estimates approximate quantities, and uses equipment to measure ingredient weights and volumes, and water and dough temperatures Performs calculations to adjust recipes using baking formulas, and allows for wastage Divides dough into equal portions by estimated weight Uses understanding of three-dimensional shapes to mould dough shapes and check end-product shapes Interprets measurement information to set, monitor and adjust process parameters Completes production records using mathematical symbols and conventions
Navigate the world of work	Complies with workplace health and safety and food safety regulatory requirements relevant to a commercial baking operation Follows organisational policies and procedures relevant to own work role
Get the work done	Plans, organises and implements tasks required to achieve production outcomes Uses problem-solving skills to analyse product and process faults and decide on appropriate action

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Sweet yeast baking equipment must include:	equipment, including: industrial oven industrial mixer and attachments ancillary equipment, including: dried fruit storage containers jugs used for storing glazes dry ingredient storage containers baking trays used for sweet yeast cooling wires used for sweet yeast tools and utensils, including: piping bags used for decorating piping nozzles used for decorating brushes used for glazing products knives used for decorating and cutting.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK3014 Produce sweet yeast products	FDFRB3014A Produce sweet yeast products	Redesigned unit that includes content from previous unit, excluding frying and laminated products	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPRBK3014 Produce sweet yeast products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has produced sweet yeast products according to a production schedule, including:

producing the following five enriched sweet yeast products:

filled sweet yeast product

fruited sweet yeast product

spiced sweet yeast bun or loaf

cream decorated sweet yeast bun

iced decorated sweet yeast bun

mixing and using the following three enriched doughs:

premix dough

instant dough/no time dough/scratch mix dough

bulk ferment dough

using retarding for one of the sweet yeast doughs listed above

using the following six moulding techniques:

rounding

batons

degassing

curling/rolling

sealing

scrolls

using the following three finishing and decorating techniques:

using cream to decorate sweet yeast product

using icing to decorate sweet yeast product

using fondant to decorate sweet yeast product

selecting, using and cleaning the baking equipment listed in the range of conditions, including controlling electrical hazards applicable to cleaning

selecting tins and trays appropriate for dough piece scale, weight, volume and size

documenting the production schedule, including the following six considerations:

timings

volume requirements

product processing requirements

recipe reformulation to minimise waste

finishing requirements of sweet yeast products

baked parameters of sweet yeast products.

Wastage that cannot be reused in production must be less than 5% of the weight of the original production schedule.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements, including personal protective equipment, applicable to producing sweet yeast products

safe use and cleaning of baking equipment listed in the range of conditions, including electrical hazards

regulatory requirements for food safety applicable to producing sweet yeast products

considerations for production scheduling, including:

timings

volume requirements

product processing requirements

recipe reformulation to minimise waste

finishing requirements of sweet yeast products

baked parameters of sweet yeast products

recipe ratios and limits for enriched doughs

types, functions, characteristics, and storage requirements of ingredients, including:

sugars

crumb softening agents

conditioned fruit

cream

icing

spices

purpose and techniques for the cleaning, conditioning and use of fruits

ingredient interactions for sweet yeast products, including:

yeast and sugar ratios

reduced salt levels

reduced water levels

characteristics of sweet yeast products, including:

filled sweet yeast product

fruited sweet yeast product

spiced sweet yeast bun or loaf

decorated sweet yeast product

mixing processes and gluten development for enriched doughs

principles of the sweet yeast production processes, including:

preparing fillings

inclusion of fruit and spices in sweet dough

decorating sweet yeast

cool phase retarding

warm phase retarding

baking

cooling

packaging

techniques and requirements for finishing sweet yeast products

impacts on production of different sweet yeast products, including:

dough temperature

mixing time and gluten development

water addition and consistency of dough

yeast activity

techniques for calculating yields, adjusting recipes and measuring ingredients

techniques for selecting tins and trays appropriate for dough piece scale weight, volume and size

purpose and functions of sweet yeast settings, including:

baking times and temperatures

proving humidity and temperature

required characteristics of sweet yeast products, including:

crumb softness

shelf life

flavour

visual appearance

causes and corrective action for predictable and sometimes unpredictable sweet yeast problems, including:

machinery failure

environmental factors, including heat, humidity and cold

poor quality ingredients

techniques for disposing of waste

sweet yeast production terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a commercial bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

equipment specified in the range of conditions

refrigeration

mechanical moulding equipment

mixing bowls

tins

ingredients that meet the sweet yeast product types required in the performance evidence

specifications:

recipes that meet the sweet yeast product types required in the performance evidence

end-product quality specifications that meet the sweet yeast product types required in the performance evidence

food safety code regulatory requirements applicable to producing sweet yeast products

timeframes:

according to the production schedule.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK3015 Schedule and produce bakery production

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to schedule and produce bakery production in a commercial baking environment.

This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Plan production schedule	1.1 Establish production targets to meet daily production requirements 1.2 Reformulate master recipes to meet production targets 1.3 Estimate process timing and plan process sequence to meet production targets 1.4 Document production schedule according to workplace requirements
2. Plan production resources and processes	2.1 Identify equipment requirements, and check to confirm availability and operational readiness for production 2.2 Calculate ingredient quantities required to meet production targets 2.3 Confirm availability and quality of ingredient stocks to prepare for production
3. Implement production	3.1 Implement the production schedule to produce baked products 3.2 Monitor production against the production schedule to identify variances, and rectify to ensure production targets are met 3.3 Monitor and control food safety risks to meet food safety standards 3.4 Monitor and control workplace health and safety risks to meet workplace health and safety requirements 3.5 Assess baked products against required volumes and end-product specifications to identify faults and rectify
4. Complete production	4.1 Clean equipment and work area to meet housekeeping standards 4.2 Dispose of waste according to workplace requirements 4.3 Document scheduling adjustments and production outputs according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interprets key information from recipes, ingredient labels, baking equipment operating instructions and end-product specifications
Writing	Prepares production schedules and completes production records using required format, language and structure
Numeracy	Identifies and comprehends ingredient quantities in recipes, dates on ingredient labels, and temperature, humidity and timer settings Performs calculations to establish production targets, adjust recipes using baking formulas, and allow for wastage Interprets measurement information to set, monitor and adjust process parameters Completes production records using mathematical symbols and conventions
Navigate the world of work	Complies with workplace health and safety and food safety regulatory requirements relevant to a commercial baking operation Follows organisational policies and procedures relevant to own work role
Get the work done	Plans, organises and implements tasks required to achieve production outcomes Uses problem-solving skills to analyse product and process faults and decide on appropriate action

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Daily production requirements must include:	baked products, including breads, cakes and pastries production volume end-product specifications times for completion for baked products.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK3015 Schedule and produce bakery production	FDFRB3016A Plan and schedule production for retail bakery	Redesigned unit that includes content from previous unit Production of baked items added to the unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPRBK3015 Schedule and produce bakery production

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has scheduled production for and produced 17 baked products over four shifts (Note: The scheduling of production is to be done prior to the production of the baked items), including:

producing the following ten baked product types:

condensed or sandwich loaves

iced decorated sweet yeast bun

savoury bread rolls

laminated yeast dough as croissant product

whole grain flour breads

decorated round or square sponge cake that has a minimum diameter of 18 centimetres

flavoured bar cake decorated with icing

deposited cookie

cream or custard filled laminated product

decorated and filled choux pastry

producing seven of the following 12 baked product types:

crusty loaf with no more than 2% enriching agents that is plaited, Vienna, French stick or cob

soft/enriched bread roll variety

crusty/lean bread rolls varieties

fruited sweet yeast product

savoury flat breads

fried basic artisan product as decorated donuts

wholemeal breads

sponge roll

cake slice decorated with icing or glaze

moulded and portioned biscuit

sweet filled pastry slice

filled sweet non laminated pies or tarts

mixing, processing, baking and finishing each of the following four types of baked products per shift:

bread

cake or sponge

cookie or biscuit

laminated or non laminated pastry

monitoring operations and addressing variations to the production schedule, ensuring end-product specifications and production targets are met

documenting and implementing four daily production schedules, including the following production scheduling considerations:

production timings

product quality

reformulation of recipes to suit products

finished dough or batter temperatures

mixing, processing, baking and finishing requirements for products

special equipment or resources required for production

scheduling for each stage of the bakery production process, including labour requirements

equipment types

documenting production reports for each of the four shifts that include:

scheduling efficiencies for use of equipment and labour in relation to items produced

wastage efficiencies of products produced

improvements on the scheduling to meet performance

product quantities produced in relation to products scheduled

completion times of product

product quality outcomes.

Wastage that cannot be reused in production must be less than 5% of the weight of the original production schedule.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements applicable to scheduling and producing bakery products

regulatory requirements for food safety applicable to producing bakery products, including temperature control and the prevention of cross-contamination in the use of dairy, meat, poultry, fish and vegetable products

considerations relevant to scheduling bakery production, including:

production timings

product quality

reformulation of recipes to suit products

finished dough or batter temperatures

mixing, processing, baking and finishing requirements for products

special equipment or resources required for production

scheduling for each stage of the bakery production process

equipment types

considerations relevant to reporting on production outcomes, including:

scheduling efficiencies, and whether completion times were met

wastage efficiencies of products produced

improvements on the scheduling to meet performance

product quantities produced in relation to products scheduled

completion times of product

product quality outcomes

techniques used to regulate dough and batter maturation and proving, including:

temperature control

time

predictable causes of production variation and their likely impact on production targets, including:

machine failure

product failure

calculation errors

estimation errors

production processes for different product ranges, including:

use of specific equipment

use of specialised ingredients

additional preparation requirements

baking industry terminology relevant to production scheduling.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a commercial bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

commercial bakery equipment and information on capacity

industrial oven

industrial mixer and attachments

pastry sheeter or dough break

refrigeration

ingredients to meet the product types required in the performance evidence

specifications:

production schedule template that includes a level of detail that accurately represents workplace conditions

recipe specifications for product types required in the performance evidence

formulae to calculate batch weight to finished product weight

end product quality specifications to meet the product types required in the performance evidence

timeframes:

five shifts that can be continuous or staggered, consisting of one shift for upfront scheduling of production of the baked products specified in the performance evidence, and four daily shifts for the production of the baked products specified in the performance evidence.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK3016 Control and order bakery stock

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to control and order bakery stock in a commercial baking environment.

This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Order and receive stock	1.1 Process stock orders in accordance with workplace procedures 1.2 Maintain and adjust stock re-order cycles to meet bakery requirements 1.3 Check and record incoming stock against order and delivery specifications to identify discrepancies and rectify 1.4 Check food product packaging on delivery to identify damage and rectify 1.5 Check and record temperature on delivery of frozen and chilled food products to ensure food safety standards are met, and rectify 1.6 Date code perishable items on delivery to maximise use 1.7 Communicate with suppliers to ensure continuity of supply 1.8 Monitor ordering and supply processes to identify problems and rectify
2. Store stock	2.1 Keep stock to maximise use and minimise waste 2.2 Clean storage areas to meet food safe housekeeping requirements 2.3 Inspect storage areas to identify indicators of pest contamination and rectify 2.4 Use safe manual handling techniques to move and store stock 2.5 Label stock with dates in accordance with workplace procedures 2.6 Store perishable stock in sealed containers to avoid food contamination and pests 2.7 Monitor and maintain cleanliness of stock handling and storage areas to meet housekeeping and hygiene requirements
3. Maintain stock	3.1 Monitor and record stock levels in accordance with workplace procedures 3.2 Monitor stock performance to determine stock usage rate 3.3 Rotate stock according to use-by date to maximise use and minimise waste 3.4 Check and adjust environmental conditions to maintain quality of perishables 3.5 Conduct temperature checks of perishables to identify storage problems, and rectify to protect perishables from spoilage 3.6 Inspect items for pest damage and infestation and dispose of spoiled stock according to workplace procedures
4. Minimise stock losses	4.1 Check storage of stock to identify stock problems, and rectify to maintain stock quality 4.2 Identify, record and report stock losses in accordance with workplace procedures 4.3 Identify avoidable losses and determine the cause of the loss to recommend and implement solutions to prevent future avoidable losses

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interprets key information from order, delivery and supplier information, use-by dates, stock labels and workplace procedures
Numeracy	Identifies and comprehends measurements, including stock volumes and perishables, and stock area temperature and humidity Interprets safe food condition temperature range requirements for perishables and stores Uses thermometers to measure temperatures Completes stock records using mathematical symbols and conventions Performs calculations and estimations to determine stock levels
Writing	Completes stock records and forms using required format, language and structure
Oral communication	Uses vocabulary relevant to role and context to convey information clearly to suppliers
Navigate the world of work	Complies with workplace health and safety and food safety regulatory requirements relevant to a commercial baking operation Follows organisational policies and procedures relevant to own work role
Get the work done	Plans, organises and implements tasks required to achieve production outcomes Uses problem-solving skills to analyse product and process faults and decide on appropriate action Uses digital technologies to set process parameters

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK3016 Control and order bakery stock	Not applicable	New unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPRBK3016 Control and order bakery stock

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has controlled and ordered bakery stock, including:

controlling and ordering three types of bakery stock, including:

refrigerated goods

frozen goods

dry store goods

checking stock re-order levels

completing stock order forms

checking the following five requirements during receiving of stock:

incoming stock against order specifications

packaging condition

date codes of perishable items

temperature of perishables

ordered stock against supply arrangements, including time and delivery arrangements

adhering to the following three requirements during storage of stock:

applying date labels to stock with limited shelf life

checking the condition of storage containers for damage

using safe manual handling procedures for lifting and moving ingredients

meeting the following five requirements while maintaining the storage of stock:

cleaning dry goods storage areas

cleaning refrigerated goods storage areas

cleaning frozen goods storage areas

checking storage areas for pest contamination and identifying pest infestation indicators

rotating stock according to date codes on ingredients, and recording out-of-date stock

identifying and recording the following information in the process of ordering, receiving, storing and maintaining stores:

spoilt stock

stock losses

the cause of stock losses.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements, including personal protective equipment (PPE), applicable to controlling and ordering bakery stock

food safety procedures applicable to controlling and ordering bakery stock, including:

using storage containers

labelling and coding stock

humidity

temperature

ventilation

protection from common pests

protection from heat

protection from air conditioning

protection from accidental damage by people

protection from environmental heat

protection from environmental light

sanitary cleanliness

types of bakery stock, including:

refrigerated goods

frozen goods

dry store goods

principles of stock control, including:

rotation and replenishment

supplier lead times

safety stock

stock re-order levels

product life cycle and maximising the use of all stock

checking for usage rates of stock

segregating non-food items from food items that have the potential to cause contamination

storage areas and the cleaning requirements to maintain hygienic conditions, including:

dry stores

cool rooms

freezers

refrigerators

types of contamination, including:

microbiological

chemical

physical

types of stock quality checks, including:

type

quantity

use-by date

damaged packaging

odour

colour

techniques for measuring and recording temperature in bakery stores

bakery stores terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a retail bakery or an environment that accurately represents workplace conditions

designated delivery area

designated storage area for the bakery stock types required in the performance evidence

resources, equipment and materials:

personal protective equipment

thermometer

refrigerated storage

frozen storage

dry storage

ingredients that meet the bakery stock types required in the performance evidence

temperature recording charts

specifications:

food safe temperature tolerances

relationships (internal and/or external):

bakery suppliers

timeframes:

according to work requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK3017 Operate plant baking processes

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to operate interrelated bread plant baking processes in a commercial baking environment.

This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

FBPRBK3005 Produce basic bread products.

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work	1.1 Confirm product types and volumes to schedule production 1.2 Calculate yield and adjust recipe to meet required production volumes 1.3 Confirm work area and work practices meet food safety and workplace health and safety requirements 1.4 Select and wear personal protective equipment according to safety requirements 1.5 Select plant baking equipment, and load and position materials, ingredients and products to meet production requirements
2. Mix bread plant dough	2.1 Measure ingredient quantities to meet recipe specification 2.2 Load ingredients into mixer in required placement 2.3 Operate and monitor mixer to achieve bread plant dough development for product type 2.4 Monitor bread plant dough mixing process to identify faults and rectify
3. Operate bread plant divider	3.1 Check condition and operation of dividing plates to prepare for operation 3.2 Check bread plant hopper and divider plates are oiled for use 3.3 Adjust bread plant divider settings for dough weight 3.4 Load dough into hopper and operate bread plant divider to divide dough 3.5 Measure dough weights to confirm divided dough meets weight specifications 3.6 Monitor bread plant dividing process to identify faults and rectify
4. Operate bread plant rounder moulder	4.1 Check condition and operation of bread plant rounder moulder to prepare for operation 4.2 Adjust bread plant rounder moulder settings for dough weight 4.3 Use bread plant rounder moulder to mould dough 4.4 Check dough tightness and smoothness of dough to identify faults and rectify 4.5 Check dough positioning for depositing into intermediate prover pockets to identify faults and rectify 4.6 Monitor bread plant moulding process to identify faults and rectify
5. Operate bread plant intermediate prover	5.1 Check condition, rotation and operation of bread plant intermediate prover to prepare for operation 5.2 Adjust bread plant intermediate prover settings to match speed of production 5.3 Check dough pockets to identify faults and rectify 5.4 Dust as required for product type 5.5 Monitor bread plant intermediate proving process to identify faults and rectify
6. Operate bread plant final moulder	6.1 Check condition and operation of bread plant final moulder to prepare for operation 6.2 Adjust bread plant final moulder settings for dough volume 6.3 Adjust bread plant final moulder plates and blades for dough type 6.4 Monitor 4-piecing unit and adjust to achieve optimum formation in tins 6.5 Monitor bread plant final moulding process to identify faults and rectify
7. Complete bread plant dough final prove	7.1 Locate and position bread pans and oiling equipment for final moulded dough 7.2 Place final moulded dough in oiled pans to prepare for final prove 7.3 Complete final prove of bread plant bread according to product type 7.4 Monitor bread plant final proving process to identify faults and rectify
8. Bake bread plant dough	8.1 Set baking temperatures and times to prepare for baking 8.2 Visually check dough size to confirm readiness for baking 8.3 Load oven and steam as required for product type 8.4 Monitor baking to achieve baked colour and stability required for bread plant product type 8.5 Unload and de-pan bread plant products to cool 8.6 Monitor bread plant baking process to identify faults and rectify 8.7 Check bread plant products bake to identify faults and rectify
9. Complete work	9.1 Clean equipment and work area to meet housekeeping standards 9.2 Dispose of waste according to workplace requirements 9.3 Complete workplace records according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interprets key information from recipes, ingredient labels, baking equipment operating instructions and end-product specifications
Writing	Prepares production schedules and completes production records using required format, language and structure
Numeracy	Identifies and comprehends ingredient quantities in recipes, dates on ingredient labels, and temperature, humidity and timer settings Estimates approximate quantities, and uses equipment to measure ingredient weights and volumes, and water and dough temperatures Divides dough into equal portions by estimated weight Performs calculations to adjust recipes using baking formulas, and allows for wastage Uses understanding of three-dimensional shapes to set and check end-product shapes Interprets measurement information to set, monitor and adjust process parameters Completes production records using mathematical symbols and conventions
Navigate the world of work	Complies with workplace health and safety and food safety regulatory requirements relevant to a commercial baking operation Follows organisational policies and procedures relevant to own work role
Get the work done	Plans, organises and implements tasks required to achieve production outcomes Uses problem-solving skills to analyse product and process faults and decide on appropriate action

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Plant baking equipment must include:	equipment, including: industrial oven industrial mixer and attachments bread plant dough divider bread plant dough rounder moulder bread plant intermediate prover bread plant final moulder mechanical bread slicer equipment accessories, including: divider blades intermediate prover pockets moulder plates ancillary equipment, including: dry ingredients storage containers strapped baking tins strapped baking tin lids ingredient storage bins tools and utensils, including: thermometer timer dough knives dough scrapers.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK3017 Operate plant baking processes	Not applicable	New unit	Not equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPRBK3017 Operate plant baking processes

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has operated plant baking processes to produce bread plant products, including:

producing the following four bread plant dough types:

white bread

brown or wholemeal bread

grain bread

enriched sweet yeast bread

producing the following five bread products:

crusty/lean loaf – plaited, Vienna, cob or stick

enriched sweet yeast bread loaf as high top or condensed loaves

enriched bread loaves as condensed or high top

brown or wholemeal bread loaves as high tops, condensed, cobs or Viennas

grain bread loaves as high tops, condensed, cobs or Viennas

using the following two mixing processes:

mixing instant/no time doughs

mixing ferment

using the following four bread plant processes:

bread plant dough divider

bread plant dough rounder moulder

bread plant intermediate prover

bread plant final moulder

using the following three finishing techniques:

seeding

steaming

scoring

using lids to condense loaves

adjusting bread plant equipment settings to meet process output requirements

inspecting equipment condition to identify and confirm that equipment is clean and configured for processing requirements

positioning sensors or controls

ensuring safety guards are in place and operational

loading and positioning materials in bread plant equipment

monitoring material flow and work-in-progress through the system

selecting tins, bread boards, baskets or trays appropriate for dough piece scale weight, volume and size

selecting, using and cleaning the baking equipment listed in the range of conditions, including controlling electrical hazards applicable to cleaning

documenting the production schedule, including the following nine considerations:

timings

volume requirements

product processing requirements

recipe reformulation to minimise waste

bread plant dough divider setting for product requirement

bread plant dough rounder moulder setting for product requirement

bread plant intermediate prover setting for product requirement

bread plant final moulder setting for product requirement

bake parameters for required products.

Wastage that cannot be reused in production must be less than 5% of the weight of the original production schedule.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements, including personal protective equipment (PPE), applicable to operating plant baking processes

safe use and cleaning of baking equipment listed in the range of conditions, including electrical hazards

food safety requirements applicable to operating plant baking processes

considerations for production scheduling of plant baking processes, including:

timings

volume requirements

product processing requirements

recipe reformulation to minimise waste

bread plant dough divider setting for product requirement

bread plant dough rounder moulder setting for product requirement

bread plant intermediate prover setting for product requirement

bread plant final moulder setting for product requirement

bake parameters for required products

functions and characteristics of ingredients used in bread plant production, including food grade equipment oils in plant bread baking

purpose and basic principles of the production system, including the flow of product from plant divider to plant rounder moulder to plant intermediate prover to plant final moulder

basic operating principles of equipment and related accessories, including:

equipment adjustment points

purpose and status of guards

range, location and alignment requirements of sensors and related feedback instruments

single and multi-pocket dividers

spray panning units

de-panner units

conveyors

operating capacities of equipment used in the system, including:

output capacity of mixer

output capacity of divider

total time through bread plant process from mixer to final plant moulder

principles of the bread plant baking production processes, including:

mixing

bread plant divider

bread plant rounder moulder

bread plant intermediate prover

bread plant final moulder

techniques for calculating yields, adjusting recipes and measuring ingredients

causes and corrective action for predictable and sometimes unpredictable bread plant problems, including:

machinery failure

environmental factors, including heat, humidity and cold

poor quality ingredients

techniques for disposing of waste after bread plant production

bread plant production terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a commercial bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

equipment specified in the range of conditions, and related accessories and services

ingredients that meet the bread plant products types required in the performance evidence

specifications:

recipes that meet the bread plant product types required in the performance evidence

end-product quality specifications that meet the bread plant product types required in the performance evidence

timeframes:

according to the production schedule.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK3018 Produce basic artisan products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to produce basic artisan products in a commercial baking environment. Basic artisan products include European basic artisan products, cultural basic artisan products, laminated basic artisan products, fried basic artisan products, highly enriched basic artisan products and festive occasion basic artisan products.

This unit applies to individuals who apply a broad range of specialised knowledge and skills with responsibility for their own work. This includes applying and communicating non-routine technical solutions to predictable and unpredictable problems.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work	1.1 Confirm product types and volumes to schedule production 1.2 Calculate yield and adjust recipe to meet required production volumes 1.3 Confirm work area and work practices meet food safety and workplace health and safety requirements 1.4 Select and wear personal protective equipment according to safety requirements 1.5 Select basic artisan baking equipment and check to confirm readiness for use 1.6 Select ingredients and check to confirm quality and quantity
2. Mix basic artisan doughs	2.1 Measure ingredient quantities to meet recipe specifications 2.2 Load ingredients into mixer in required ingredient placement 2.3 Operate and monitor mixer to achieve basic artisan dough development for product type 2.4 Check mixed basic artisan dough to identify faults and rectify
3. Process basic artisan dough	3.1 Divide, scale, mould and intermediate prove basic artisan dough to meet required end-product shape and baked weight 3.2 Final mould and place on baking surfaces for final prove 3.3 Laminate basic artisan dough with laminating fat as required for product type 3.4 Retard basic artisan dough as required for product type 3.5 Final prove basic artisan dough as required for product type 3.6 Check processed basic artisan dough to identify faults and rectify
4. Pre-bake finish basic artisan products	4.1 Prepare pre-bake finishing mediums to recipe specification 4.2 Pre-bake finish basic artisan products to meet end-product specification 4.3 Check pre-bake finished basic artisan products to identify faults and rectify
5. Fry basic artisan products	5.1 Set frying temperatures and times to prepare for frying 5.2 Visually check basic artisan dough size to confirm readiness for frying 5.3 Load fryer and monitor frying to maintain fryer temperatures 5.4 Unload basic artisan fried products to cool 5.5 Check fried basic artisan products to identify faults and rectify
6. Bake basic artisan products	6.1 Set baking temperatures and times to prepare for baking 6.2 Visually check dough size to confirm readiness for baking, and load oven as required for product type 6.3 Monitor baking to achieve baked colour and stability required for basic artisan product type 6.4 Unload, de-pan and cool to meet basic artisan product type 6.5 Check basic artisan product to identify faults and rectify
7. Post-bake/fry finish basic artisan products	7.1 Prepare post-bake finishing mediums to meet recipe specifications 7.2 Post-bake finish baked and fried basic artisan products to meet end-product specification 7.3 Check post-baked finished basic artisan products to identify faults and rectify 7.4 Prepare and transfer basic artisan products for presentation and storage according to packaging and food safety requirements
8. Complete work	8.1 Clean equipment and work area to meet housekeeping standards 8.2 Dispose of waste according to workplace requirements 8.3 Complete workplace records according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interprets key information from recipes, ingredient labels, baking equipment operating instructions and end-product specifications
Writing	Prepares production schedules and completes production records using required format, language and structure
Numeracy	Identifies and comprehends ingredient quantities in recipes, dates on ingredient labels, and temperature, humidity and timer settings Estimates approximate quantities, and uses equipment to measure ingredient weights and volumes, water and dough temperatures, and dough and product dimensions Divides dough into equal portions by estimated weight Performs calculations to adjust recipes using baking formulas, and allows for wastage Uses understanding of three-dimensional shapes to mould dough shapes and check end-product shapes Interprets measurement information to set, monitor and adjust process parameters Completes production records using mathematical symbols and conventions
Navigate the world of work	Complies with workplace health and safety and food safety regulatory requirements relevant to a commercial baking operation Follows organisational policies and procedures relevant to own work role
Get the work done	Plans, organises and implements tasks required to achieve production outcomes Uses problem-solving skills to analyse product and process faults and decide on appropriate action

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Basic artisan baking equipment must include:	equipment, including: industrial oven industrial mixer and attachments pastry sheeter, dough break or rolling pin ancillary equipment, including: oven baking trays cooling wires dough and pastry benches tools and utensils, including: rolling pins oven gloves plastic and metal scrapers containers used to store fillings bowls and measuring jugs.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK3018 Produce basic artisan products	Not applicable	New unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPRBK3018 Produce basic artisan products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has produced basic artisan products according to a production schedule, including:

producing the following seven basic artisan products:

laminated yeast dough as a croissant product

sweet laminated yeast dough as a danish product

basic artisan product as a display plaque

festive basic artisan product

lean basic artisan product as rolls or loaves

fried basic artisan product as decorated donuts

highly enriched basic artisan product

processing one of the above basic artisan bread products as a retarded product

mixing and using the following three doughs:

instant dough/scratch mix/no time dough

ferment

salted/dead display dough

using the following three moulding techniques:

hand moulding

machine moulding

laminating yeast dough

using the following two finishing techniques:

pre-bake finishing using pastes, washes or glazes

using creams, icings, chocolate or fondant to finish baked or fried product

selecting, using and cleaning the basic artisan baking equipment listed in the range of conditions, including controlling electrical hazards applicable to cleaning

selecting and using tins and trays appropriate for dough piece scale, weight, volume and size

documenting the production schedule, including the following six considerations:

timings

volume requirements

product processing requirements

recipe reformulation to minimise waste

finishing requirements for basic artisan product

baked parameters for basic artisan product.

Wastage that cannot be reused in production must be less than 5% of the weight of the original production schedule.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements, including personal protective equipment, applicable to producing basic artisan products

safe use and cleaning of baking equipment listed in the range of conditions, including electrical hazards

regulatory requirements for food safety applicable to producing basic artisan products

considerations for production scheduling, including:

timings

volume requirements

product processing requirements

recipe reformulation to minimise waste

finishing requirements for basic artisan product

baked parameters for basic artisan product

functions and characteristics of ingredients used in basic artisan production, including:

flour types

salt

yeast

fats

flavours and spices

fondant

chocolate

icing and glazes

processes for making:

instant dough/scratch mix/no time dough

ferments

display doughs

principles of retarding basic artisan products, including:

mixing

dough temperatures

cooling retarded products

warm phase with retarded products

mixing processes and gluten development for:

highly enriched doughs

laminated doughs

display doughs

types and use of pre-baked finishing for basic artisan products

types and use of post-baked finishing for basic artisan products

techniques for shaping basic artisan products, including:

crescent

plaque

rolls

loaf

storage and shelf life of basic artisan products, including:

croissants – laminated

danish – laminated

lean crusty doughs

basic artisan display plaques

enriched basic artisan products

fried basic artisan products

processing techniques for laminated doughs, including:

English method laminating

French method laminating

using lean and enriched doughs for laminating

selecting and using fats in lean and enriched laminated doughs

mixing of laminated doughs

proving and baking of laminated doughs

processing of dough for display purposes, including:

using display dough

baking of display doughs

colouring of display doughs

techniques for calculating yields, adjusting recipes and measuring ingredients

purpose and functions of basic artisan baking and frying processes, including:

oven temperatures

baking times

proving times and temperatures

dry proving

frying temperatures

causes of and corrective action for predictable and sometimes unpredictable basic artisan production problems, including:

machinery failure

environmental factors, including heat, humidity and cold

poor quality ingredients

poor oil quality in frying

techniques for disposing of waste from basic artisan product production

basic artisan product production terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a commercial bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

equipment specified in the range of conditions

deep fryer

tins

trays

ingredients that meet the basic artisan product types required in the performance evidence

specifications:

recipes that meet the basic artisan product types required in the performance evidence

end-product quality specifications to meet the basic artisan product types required in the performance evidence

food safety code regulatory requirements applicable to producing basic artisan products

timeframes:

according to the production schedule.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK4001 Produce artisan bread products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to produce artisan bread products in a commercial baking environment.

This unit applies to individuals who apply a broad range of specialised knowledge and skills with responsibility for their own work. This includes applying and communicating non-routine technical solutions to predictable and unpredictable problems.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

FBPRBK3005 Produce basic bread products.

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work	1.1 Confirm product types and volumes to schedule production 1.2 Calculate yield and adjust recipe to meet required production volumes 1.3 Confirm work area and work practices meet food safety and workplace health and safety requirements 1.4 Select and wear personal protective equipment according to safety requirements 1.5 Select artisan bread baking equipment and check to confirm readiness for use 1.6 Select ingredients and check to confirm quality and quantity
2. Prepare artisan bread fillings	2.1 Measure artisan filling ingredient quantities and prepare to meet recipe specification 2.2 Check artisan fillings to identify faults and rectify 2.3 Store artisan fillings according to food safety requirements
3. Mix artisan ferments	3.1 Measure artisan ferment ingredient quantities to meet recipe specifications 3.2 Load ingredients into mixer in required ingredient placement 3.3 Operate and monitor mixer to achieve artisan bread dough development for product type 3.4 Check artisan ferment to identify faults and rectify 3.5 Store artisan ferments according to food safety and product requirements
4. Mix artisan bread dough	4.1 Measure artisan bread dough ingredient quantities to meet recipe specifications 4.2 Load ingredients into mixer in required ingredient placement 4.3 Operate and monitor mixer to achieve artisan bread dough development for product type 4.4 Add fillings as required to meet artisan bread product type 4.5 Check artisan dough to identify faults and rectify
5. Process artisan bread dough	5.1 Divide, scale and mould dough to meet end-product shapes and baked weights 5.2 Fold in fillings as required to meet product type 5.3 Rest and fold artisan dough as required for product type 5.4 Check artisan dough to confirm strength and tenacity 5.5 Scale artisan dough for intermediate prove 5.6 Final mould artisan dough and place on baking or proving surfaces for final prove 5.7 Retard artisan dough as required for product type 5.8 Check processed artisan dough to identify faults and rectify
6. Pre-bake finish artisan bread products	6.1 Prepare pre-bake finishing mediums to meet recipe specifications 6.2 Pre-bake finish artisan products to meet end-product specifications 6.3 Check pre-bake finished artisan products to identify faults and rectify
7. Bake artisan bread products	7.1 Set baking temperatures and times to prepare for baking 7.2 Visually check artisan dough size to confirm readiness for baking 7.3 Load oven and steam artisan bread as required for product type 7.4 Monitor baking to achieve baked colour and stability required for artisan bread product type 7.5 Unload and de-pan artisan baked products to cool 7.6 Check artisan bread product to identify faults and rectify 7.7 Prepare and transfer products for presentation and storage according to packaging and food safety requirements
8. Complete work	8.1 Clean equipment and work area to meet housekeeping standards 8.2 Dispose of waste according to workplace requirements 8.3 Complete workplace records according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interprets key information from recipes, ingredient labels, baking equipment operating instructions, and end-product specifications
Writing	Prepares production schedules and completes production records using required format, language and structure
Numeracy	Identifies and comprehends ingredient quantities in recipes, dates on ingredient labels, and temperature, humidity and timer settings Estimates approximate quantities, and uses equipment to measure ingredient weights and volumes, water and dough temperatures, and dough and product dimensions Divides dough into equal portions by estimated weight Performs calculations to adjust recipes using baking formulas, and allows for wastage Uses understanding of three-dimensional shapes to mould dough shapes and check end-product shapes Interprets measurement information to set, monitor and adjust process parameters Completes production records using mathematical symbols and conventions
Navigate the world of work	Complies with workplace health and safety and food safety regulatory requirements relevant to a commercial baking operation Follows organisational policies and procedures relevant to own work role
Get the work done	Plans, organises and implements tasks required to achieve production outcomes Uses problem-solving skills to analyse product and process faults and decide on appropriate action

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Artisan bread baking equipment must include:	equipment, including: industrial oven industrial mixer and attachments cool room or refrigerator equipment accessories, including: oven setter boards, trays or belts cool room or refrigerator shelving ancillary equipment, including: dough proving tubs mixing bowls proving boards/trays proving racks dry ingredient storage containers cutting boards tools and utensils, including: bread knives scoring knives food processing knives dough scrapers spray bottles sieves.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK4001 Produce artisan bread products	FDFRB3013A Produce artisan breads	Redesigned unit that includes content from previous unit Code changed to reflect AQF alignment	No equivalent unit
FDFRB4004A Produce sourdough products	Redesigned unit that includes content from previous unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPRBK4001 Produce artisan bread products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has produced artisan bread products according to a production schedule, including:

producing the following four artisan bread dough types:

sour dough pre-ferment dough

non sour pre-ferment dough

bulk ferment dough

sponge and dough

using the following two sour types to produce the sour dough:

soft levain sour/poolish

stiff levain sour/biga

using the following three mixing techniques:

low dough development

medium dough development

intensive dough development

producing the following seven product shapes:

batard (Vienna)

bolais (round)

freeform

baguette

pan bread

flat bread

bread roll

preparing and adding the following two filling types:

fruit filling

savoury filling

incorporating fillings using the following two methods:

including filling in artisan dough during mixing process

folding filling into artisan dough during folding process

using the following three finishing techniques:

decorative dusting

decorative scoring

glazing

selecting, using and cleaning the bread baking equipment listed in the range of conditions, including controlling electrical hazards applicable to cleaning

documenting the production schedule, including the following five considerations:

timings

volume requirements

product processing requirements

recipe reformulation to minimise waste

baked parameters for artisan bread products.

Wastage that cannot be reused in production must be less than 5% of the weight of the original production schedule.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements, including personal protective equipment, applicable to producing artisan bread products

safe use and cleaning of bread baking equipment listed in the range of conditions, including electrical hazards

regulatory requirements for food safety applicable to producing artisan bread products, including temperature control and prevention of cross-contamination in the use of dairy products, meat, poultry, fish products and vegetable products

techniques and considerations for production scheduling, including:

timings

volume requirements

product processing requirements

recipe reformulation to minimise waste

baked parameters for artisan bread products

functions and characteristics of ingredients used in artisan bread production, including:

artisan flour varieties

yeast used in artisan bread products

preparing sours, including:

source and characteristics of sours

techniques for developing sours

techniques for using sour

techniques for feeding sours

matching of sours to artisan bread product types

artisan production processes, including:

mixing of artisan ferments

types of artisan ferments

artisan folding processes

artisan proving processes

artisan baking processes

artisan mixing techniques and mixing outcome requirements for:

low dough development

medium dough development

intensive dough development

product types, processes and characteristics of artisan product types, including:

batard (Vienna)

bolais (round)

freeform

baguette

flat bread

types of fillings used in artisan breads:

fruit filling

savoury filling

methods of incorporating fillings, including:

including filling in artisan dough during mixing

folding filling into artisan dough during folding process

techniques and requirements for finishing, including:

decorative dusting

decorative scoring

glazing

impacts on production of different artisan bread products, including:

length and duration of ferments

refrigeration space for processing artisan doughs

oven capacity and length of bake

scheduling different artisan ferment varieties to match production timing

required characteristics of artisan bread products, including:

aroma

flavour

crumb structure

strength and tenacity

causes and corrective action for predictable and sometimes unpredictable bread production problems, including:

machinery failure

environmental factors, including heat, humidity and cold

poor quality ingredients

techniques for disposing of waste from artisan bread production

artisan bread production terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a commercial bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

equipment specified in the range of conditions

trays

ingredients that meet the artisan bread product types required in the performance evidence

specifications:

recipes that meet the artisan bread product types required in the performance evidence

end-product quality specifications to meet the artisan bread product types required in the performance evidence

food safety code regulatory requirements applicable to producing artisan bread products

timeframes:

according to the production schedule.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK4002 Develop advanced artisan bread methods

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to develop advanced artisan bread methods in a commercial baking environment.

This unit applies to individuals who apply a broad range of specialised knowledge and skills with responsibility for their own work. This includes applying and communicating non-routine technical solutions to predictable and unpredictable problems.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

FBPRBK4001 Produce artisan bread products.

Note the following chain of prerequisites that also applies to this unit.

Unit of competency	Prerequisite requirement
FBPRBK4001 Produce artisan bread products	FBPRBK3005 Produce basic bread products

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Conduct advanced artisan bread product experiments	1.1 Research and analyse local and international advanced artisan bread making trends to extend knowledge of artisan dough rheology 1.2 Apply knowledge of advanced artisan bread making to inform advanced artisan bread making ideas 1.3 Adapt recipes and processes based on advanced artisan bread making ideas 1.4 Use experimentation to trial and refine advanced artisan bread ideas and achieve desired advanced artisan bread product outcomes 1.5 Produce advanced artisan bread products using recipes and baking processes based on research and experimentation 1.6 Document trial outcomes, recipes and process and product specifications according to workplace procedures
2. Apply advanced finishing methods to bread	2.1 Research and analyse advanced finishing trends to extend knowledge of advanced finishing methods 2.2 Apply knowledge of advanced finishing methods to inform advanced finishing design ideas 2.3 Finish advanced artisan bread products using advanced design methods of moulding and scoring
3. Apply sensory analysis to assess advanced bread products	3.1 Prepare advanced bread product evaluation samples for sensory analysis testing 3.2 Undertake sensory analysis of bread samples to evaluate bread properties 3.3 Document sensory analysis findings for advanced bread product according to workplace requirements
4. Provide advice on food and beverage compatibility	4.1 Assess the compatibility of advanced artisan breads with food items and beverages 4.2 Develop informed opinions to support the selection of compatible food and beverage items with flavour profiles of advanced artisan bread products 4.3 Document food and beverage matching to support advanced artisan bread products according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Learning	Undertakes independent research and experimentation, and reflects on performance to build own knowledge and skills of advanced artisan bread making methods
Reading	Sources, interprets and analyses advanced artisan bread making information from a range of technical baking industry texts
Writing	Prepares recipes, trial records, process and product specifications, sensory analysis outcomes and compatibility documentation using structure, technical language and format appropriate to purpose
Numeracy	Extracts and interprets mathematical information embedded in technical baking industry texts Performs calculations and uses baking product formulas to interpret, adapt and adjust artisan bread recipes Uses mathematical symbols and conventions relevant to the baking industry to document trial outcomes, recipes, and process and product specifications
Navigate the world of work	Works independently to keep abreast of advanced artisan bread making trends
Interact with others	Recognises the importance of consulting with others when formulating advice on food and beverage pairing
Get the work done	Uses problem-solving skills to analyse and evaluate advanced artisan bread making ideas and trial outcomes and decide on appropriate action Takes responsibility for planning, organising and implementing tasks required to achieve required outcomes

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Advanced finishing methods must include:	advanced stencilling using speciality stencils oiled dough skins advanced scoring advanced moulding.
Bread properties must include:	flavour profiles crumb and crust textures internal and external appearance aromas baked condition.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK4002 Develop advanced artisan bread methods	Not applicable	New unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPRBK4002 Develop advanced artisan bread methods

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has developed advanced artisan bread making methods to produce three different artisan bread varieties, where the advanced methods include:

using the following three flours, including:

rye flour

whole wheat flour

speciality flour

producing one of the artisan bread varieties with a total hydration of 80–90% on total flour weight

producing the following three types of advanced artisan bread products incorporating an extended fermentation period, a pre-ferment dough and excluding bread improvers:

Italian loaf

French loaf

German loaf

preparing and developing the following three flavours in the doughs:

a perpetual sour

a creative gourmet fruit

a creative gourmet savoury

creating and using two advanced specialty artisan bread stencils:

logo stencil

artistic stencil

applying oiled dough skins to advanced artisan bread doughs as an advanced baked finishing method

applying advanced decorative cutting and scoring.

The assessment of the advanced artisan bread products listed above must include:

conducting a sensory analysis of the following:

flavour profiles

crumb and crust textures

internal and external appearance

aromas

baked condition

preparing a report on sensory analysis documenting:

sour flavours in advanced artisan breads

prepared creative gourmet flavoured advanced artisan breads.

The advice provided on food and beverage compatibility of the products listed above must include:

the following advanced artisan bread products:

prepared perpetual sour bread

prepared creative gourmet sweet bread

prepared creative gourmet savoury bread

food matching against two of the following four food groups:

meat

dairy

fruit or jams or jellies

pates or dips or spreads

food matching against two of the following three beverage groups:

white or red wine

beer or cider

non-alcoholic beverage.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

advanced artisan bread product types, including extended fermentation periods and pre-ferments for:

Italian loaf

French loaf

German loaf

techniques for preparing and developing the flavours into the artisan doughs, including:

perpetual sour

creative gourmet sweet flavour

creative gourmet savoury flavour

changes in advanced artisan bread products when there are high hydration rates of 80–90% based on total flour weight

types of specialty bread stencils

techniques for designing, cutting and using specialty bread stencils on advanced artisan bread products

techniques for producing oiled dough skins

advanced decorative scoring on advanced artisan breads, including scoring to control direction of tear and scoring to create decorative designs

types and varieties of advanced moulding relevant to advanced artisan breads

factors affecting sensory analysis when applying the five senses to baked products, including:

sight, including lighting effect, crumb colour and baked colour

smell, including effect of fermentation time and sours on aroma and acidic aromas

taste, including effect of temperature, sour quality, hydration level and fermentation time on flavour profile

touch, including effect of processing methods, recipes and baking on softness in crumb and crust

hearing, including effect of baking time and dehydration on tapped sound

factors affecting sour variations in advanced artisan breads

principles of food and beverage pairing, including:

texture

flavour profiles, including acidity, sweetness and bitterness

weight of food

body of wine

complement and contrast

how the flavours and textures of the following complementary food products can affect the flavours and textures of advanced artisan breads:

meat

dairy

fruit or jams or jellies

pates or dips or spreads

how the characteristics and flavours of the following beverages can affect the flavours and texture of advanced artisan breads:

white or red wine

beer or cider

non-alcoholic beverage

advanced artisan bread making terminology

advanced finishing terminology

food and beverage pairing terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a commercial bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

industrial mixer and attachments

industrial oven

personal protective equipment

ingredients that meet advanced artisan bread product requirements

specifications:

artisan bread recipes to adapt

timeframes:

according to work requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK4003 Produce gateaux, tortes and entremets

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to produce and finish gateaux, tortes and entremets in a commercial baking or hospitality environment.

This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

FBPRBK3010 Produce cake and pudding products.

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work	1.1 Confirm product types and volumes to schedule production 1.2 Calculate yield and adjust recipe to meet production volumes 1.3 Confirm work area and work practices meet food safety and workplace health and safety requirements 1.4 Select and wear personal protective equipment according to safety requirements 1.5 Select baking equipment for gateaux, tortes and entremets and check to confirm readiness for use 1.6 Select ingredients and check to confirm quality and quantity 1.7 Prepare tins, trays and pans to match type of gateaux, tortes or entremets
2. Prepare bases for gateaux, tortes and entremets	2.1 Measure ingredient quantities to meet recipe specifications 2.2 Process ingredients to mix bases for gateaux, tortes and entremets 2.3 Set and load oven and monitor baking to bake bases 2.4 Check base bake to identify faults and rectify 2.5 Prepare and transfer bases for storage in accordance with food safety requirements
3. Prepare fillings and finishes for gateaux, tortes and entremets	3.1 Measure filling and finishing ingredient quantities to meet recipe specifications 3.2 Process ingredients to make fillings and finishes for gateaux, tortes and entremets 3.3 Check fillings and finishes for gateaux, tortes and entremets to identify faults and rectify 3.4 Prepare and transfer fillings and finishes for storage according to food safety requirements
4. Assemble gateaux, tortes and entremets	4.1 Prepare bases for assembly to meet product type 4.2 Combine fillings and bases to assemble gateaux, tortes and entremets as required for product type 4.3 Check assembly for gateaux, tortes and entremets to identify faults and rectify
5. Finish gateaux, tortes and entremets	5.1 Apply finishes to gateaux, tortes and entremets as required for product type 5.2 Apply garnishes to finish gateaux, tortes and entremets as required for product type 5.3 Check finishing for gateaux, tortes and entremets to identify faults and rectify 5.4 Prepare and transfer finished gateaux, tortes and entremets for presentation and storage according to packaging and food safety requirements
6. Complete work	6.1 Clean equipment and work area to meet housekeeping standards 6.2 Dispose of waste according to workplace requirements 6.3 Complete workplace records according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interprets key information from recipes, ingredient labels, baking equipment operating instructions and end-product specifications
Writing	Prepares production schedules and completes production records using required format, language and structure
Numeracy	Identifies and comprehends ingredient quantities in recipes, dates on ingredient labels, temperature and timer settings and product dimensions Estimates approximate quantities, and uses equipment to measure ingredient weights and volumes and product dimensions Performs calculations to adjust recipes using baking formulas, and allows for wastage Uses understanding of three-dimensional shapes to shape and portion products and check end-product shapes Interprets measurement information to set, monitor and adjust process parameters Completes production records using mathematical symbols and conventions
Navigate the world of work	Complies with workplace health and safety and food safety regulatory requirements relevant to a commercial baking operation Follows organisational policies and procedures relevant to own work role
Get the work done	Plans, organises and implements tasks required to achieve production outcomes Uses problem-solving skills to analyse product and process faults and decide on appropriate action

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Baking equipment for gateaux, tortes and entremets must include:	equipment, including: industrial mixer and attachments freezer cool room or refrigerator industrial cook tops equipment accessories, including: dough hook attachment cake beater attachment cake whisk attachment ancillary equipment, including: rolling pin cake hoops or tins equipment to temper chocolate plateware for entremets tools and utensils, including: pallet knives ladles or spoons scrapers cake knives.
Bases must include:	cake laminated or short pastry.
Fillings and finishes must include:	sabayon or custard aerated creams chocolate-based glazes or sauces tempered couverture chocolate fruit fillings bavarois or mousse meringue or butter cream chocolate or sugar garnishes.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK4003 Produce gateaux, tortes and entremets	FDFRB3015A Produce gateaux, tortes and entremets	Redesigned unit that includes content from previous unit Code changed to reflect AQF alignment	No equivalent unit
FDFRB3012A Diagnose and respond to product and process faults (pastry, cake and cookies)	Redesigned unit that includes content from previous unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPRBK4003 Produce gateaux, tortes and entremets

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has produced gateaux, tortes and entremets according to a production schedule, including:

producing the following three products:

gateaux

torte

small entremets

presenting entremets on plateware appropriate for the entremets type, with the following three finishes:

using a sauce or coulis to present entremets

using a garnish of sugar or chocolate to present entremets

using an ice cream or sorbet to present with entremets

producing gateaux and tortes using the following two bases made from scratch ingredients:

non laminated or laminated pastry

cake

using the following three processes for producing gateaux, tortes and entremets:

chilling

freezing

baking

using the following eight fillings and finishes prepared from scratch ingredients:

sabayon or custard

aerated creams

chocolate-based glazes or sauces

tempered couverture chocolate

fruit fillings

bavarois or mousse

meringue or butter cream

chocolate or sugar garnishes

using the following three decorating techniques for gateaux and tortes:

couverture chocolate

glazing

prepared garnishes

using the following three garnishes:

chocolate garnishes

sugar garnishes

baked garnish

selecting, using and cleaning the baking equipment listed in the range of conditions, including controlling electrical hazards applicable to cleaning

documenting the production schedule, including the following six considerations:

timings

volume requirements

product processing requirements

finishing requirements for gateaux, tortes and entremets

presentation of gateaux, tortes and entremets

recipe reformulation to minimise waste.

Wastage that cannot be reused in production must be less than 5% of the weight of the original production schedule.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements, including personal protective equipment, applicable to producing gateaux, tortes and entremets

safe use and cleaning of baking equipment listed in the range of conditions, including electrical hazards

regulatory requirements for food safety applicable to producing gateaux, tortes and entremets

considerations for production scheduling, including:

timings

volume requirements

product processing requirements

finishing requirements for gateaux, tortes and entremets

presentation of gateaux, tortes and entremets

recipe reformulation to minimise waste

distinguishing characteristics of types of gateaux, tortes and entremets, including:

cold-set gateaux

multi-layered tortes

small entremets

types of fillings and finishes, including:

sabayon

aerated creams

chocolate-based glazes and sauces

tempered couverture chocolate

bavarois or mousse

meringue

butter creams

baked garnish

custard

fruit filling

chocolate garnish

sugar garnish

techniques for presenting entremets, including:

selecting plateware

presenting entremets at the appropriate temperature for the product type

techniques for finishing, including:

using sauces and coulis to present entremets

using garnishes of sugar to present entremets

using garnishes of chocolate to present entremets

assembling gateaux, tortes and entremets

preparing cake tins and hoops

purpose and functions of production settings, including:

oven temperatures

baking times

chill times

required characteristics of gateaux, tortes and entremets, including:

appearance

consistency

shape

taste

texture

complementing flavours

causes and corrective action for predictable and sometimes unpredictable production problems, including:

machinery failure

environmental factors, including heat, humidity and cold

poor quality ingredients

techniques for disposing of waste from product production

requirements for chilling and freezing gateaux, tortes and entremets

product production terminology for gateaux, tortes and entremets.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a commercial bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

equipment specified in the range of conditions

personal protective equipment

mixing bowls

piping bags and nozzles

industrial oven

tins and trays

measuring cups and spoons

ingredients that meet the product types required in the performance evidence

pre-made flavoured ice cream or sorbet

prepared garnishes

specifications:

recipes that meet the types of gateaux, tortes and entremets required in the performance evidence

end-product quality specifications to meet the product types required in the performance evidence

food safety code regulatory requirements applicable to producing gateaux, tortes and entremets

timeframes:

according to the production schedule.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK4004 Develop baked products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to apply baking techniques to develop baked products in a commercial baking environment.

This unit applies to individuals who apply a broad range of specialised knowledge and skills with responsibility for their own work. This includes applying and communicating non-routine technical solutions to predictable and unpredictable problems.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify product development opportunity	1.1 Research baked product trends to identify opportunities for new product development for local market 1.2 Review current baked product range to identify opportunities for improving products and processes 1.3 Evaluate identified opportunities to define and document product development purpose and concept
2. Specify development requirements	2.1 Interpret product development concepts to prepare product specifications 2.2 Develop and document draft recipes to meet product specifications and Food Standards Code 2.3 Adjust draft recipes to meet special dietary, cultural or religious needs 2.4 Select processes and develop draft process specifications and production work flow to meet product specifications 2.5 Estimate product costings using draft recipes and draft process specifications
3. Prepare for production trials	3.1 Schedule and confirm availability of equipment to meet draft process specifications 3.2 Identify ingredients to meet draft recipes and check to confirm quality and quantity 3.3 Identify equipment and resource constraints, and resolve according to workplace procedures 3.4 Identify and assess food safety and workplace health and safety risks, and determine risk controls
4. Conduct production trials	4.1 Produce trial products using draft recipes and process specifications 4.2 Implement and monitor food safety and workplace health and safety risk controls 4.3 Monitor production trial to identify production trial problems and rectify 4.4 Record production trial process data according to workplace procedures 4.5 Evaluate trial products against product specifications to identify non-conformances 4.6 Interpret process data and trial product evaluation results to adjust recipes and process variables, and coordinate successive production trials to meet product specifications 4.7 Record production trial variables and results according to workplace procedures
5. Confirm product development	5.1 Schedule and reproduce product to confirm recipe and process specification 5.2 Assess suitability of existing packaging supplies for final product packaging 5.3 Evaluate final product to verify product specifications and food safety requirements are met 5.4 Calculate final product cost using final recipes and process specifications 5.5 Determine product pricing and confirm commercial viability

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Learning	Builds on knowledge of baking products and processes based on production trial outcomes
Reading	Sources and interprets a range of technical baking industry texts to determine relevance and usefulness for product development
Writing	Prepares recipes, production trial records and process and product specifications using structure, technical language and format appropriate to purpose
Numeracy	Extracts and interprets mathematical information embedded in technical baking industry texts Interprets financial information, including fixed and variable costs, profit margins and sale price ranges Performs calculations to develop and adjust recipes using baking formulas Estimates approximate quantities, and uses equipment to measure ingredient weights and volumes and determine size of packaging for product Interprets measurement information to set, monitor and adjust process parameters Uses mathematical symbols and conventions to document recipes, production trial records, and process and product specifications
Navigate the world of work	Complies with workplace health and safety and food safety regulatory requirements relevant to a commercial baking operation Follows organisational policies and procedures relevant to own work role
Get the work done	Uses problem-solving skills to evaluate production trial outcomes and decide on appropriate action Takes responsibility for planning, organising and implementing tasks required to achieve required outcomes Uses digital technologies to set process parameters

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK4004 Develop baked products	FDFRB3017A Participate in product development	Redesigned unit that includes content from the previous unit	No equivalent unit
FDDRB4006A Explore and apply baking techniques to develop new products	Redesigned unit that includes content from the previous unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPRBK4004 Develop baked products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has developed one of the following baked products, using a minimum of eight ingredients and applying a pre- or post-baked finish component:

a specialty bread

a cake based product

a pastry-based product.

The activities to develop the baked product must include:

researching product and process development opportunities

meeting one of the following six purposes:

identified market opportunity

cost saving for current product

healthy eating improvement for current product

time and labour improvement for current product

product quality improvement for current product

a special dietary, cultural or religious need

preparing trial recipes

conducting at least one production trial

evaluating the final product to verify the following seven technical qualities of the product:

flavour style

moisture

structure

taste

symmetry

appearance

aroma

assessing the potential commercial viability of the product, including the following four considerations:

cost price versus final sales price

local market suitability

suitability of packaging and transport

compliance with food safety code regulatory requirements for the product and its ingredients.

The individual must prepare a final report that includes the following information:

product development purpose and concept

description of the special dietary, cultural or religious need

production trial variables and results

final product specification, including product assembly and presentation

final product recipe

final process specification

final production work flow

final product costing

final product price.

The individual must reproduce the final product within operational constraints where the maximum waste is less than 5% of the weight of the production schedule.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements, including personal protective equipment, applicable to developing baked products and operating baking equipment

regulatory requirements for food applicable to developing baked products

identifying and evaluating product development opportunities

purposes of product development, including:

meeting identified market opportunity

cost saving to current product

healthy eating improvement to a current product

time and labour improvement to a current product

product quality improvement to a current product

a special dietary, cultural or religious need

commercial viability considerations used in product development, including:

addressing market or business opportunity

producing within operational constraints

cost price versus final sales price

local market suitability

suitability of packaging and transport

types of production trial problems, including:

increased ingredient costs

non-availability of ingredients

equipment breakdown

labour shortages

nature of special dietary requirements and gluten intolerance as it relates to developing baked products, including:

eggs

fish

milk

peanut

sesame

shellfish

soy

tree nuts

wheat

food allergy or food intolerance

nature of cultural needs as they relate to developing baked products, including:

Australian

Asian

Indian

Middle Eastern

South European

African

nature of religious needs as they relate to developing baked products, including:

Buddhism

Hinduism

Islam

Judaism

Christianity

purpose and content of product development documentation, including:

product development purpose and concept

description of the special dietary, cultural or religious need

production trial variables and results

final product specification, including product assembly and presentation

final product recipe

final process specification

final production work flow

final product costing

final product price

interaction of ingredients and processing variables and their effect on the quality of the final product, including:

product formulas

process parameters

product evaluation, including:

flavours

moisture

structure

taste

symmetry

appearance

aroma

techniques for determining product packaging and presentation for baked product development

using industry standard terminology relevant to baked product development.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a commercial bakery or an environment that accurately represents workplace conditions

local market for which product is to be developed

commercial bakery resources, equipment and materials suitable for the development of baked products

ingredients that meet baked product requirements

specifications:

food standard code regulatory requirements applicable to developing baked products

timeframes:

according to work requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK4005 Apply advanced finishing techniques for specialty cakes

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to research and apply a range of finishing and decorating techniques for specialty cakes in a commercial baking or professional decorating environment.

This unit applies to individuals who apply a broad range of specialised knowledge and skills with responsibility for their own work. This includes applying and communicating non-routine technical solutions to predictable and unpredictable problems.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Conduct research into finishing and decorating techniques	1.1 Identify and access information resources to inform the technical and creative aspects of finishing and decorating 1.2 Identify varieties of specialty cake products and explore a range of presentations 1.3 Conduct research into the taste, texture, appearance and presentation of cakes to determine key features of finished effects 1.4 Estimate costs associated with different finishing techniques and features
2. Design finish and decoration for bakery products	2.1 Confirm design parameters, including colours, flavours, any special requirements or preferences, budget, required servings and quantity 2.2 Develop a design for decoration and finishing to meet specialty cake requirements 2.3 Document design according to organisational requirements
3. Plan finishing	3.1 Examine ingredients used in finishing to identify their suitability for finishing techniques 3.2 Develop a specialty cake finishing plan to specify required resources and work sequence 3.3 Source and prepare finishing ingredients 3.4 Prepare equipment for use to meet production requirements 3.5 Prepare bases for finishing
4. Produce finishing and decorating effects	4.1 Produce decorative pieces and garnishes to meet finishing design 4.2 Produce fillings and toppings to meet finishing plan 4.3 Complete product decoration and finishing to finishing plan 4.4 Identify and rectify finishing problems
5. Cost and price final products	5.1 Identify ingredient costs to calculate cost of materials 5.2 Estimate production costs to determine processing costs 5.3 Calculate cost of specialty cake based on ingredient and processing costs 5.4 Price products to according to workplace pricing policy
6. Prepare final products for market	6.1 Assess final cake to estimate product shelf life and required storage conditions 6.2 Prepare cake products for display, sale, packaging and presentation according to organisational requirements 6.3 Identify and rectify storage and presentation problems in accordance with food safety requirements
7. Complete work	7.1 Clean equipment and work area to meet housekeeping standards 7.2 Dispose of waste according to workplace requirements 7.3 Complete workplace records according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interprets client briefs, recipes and ingredient labels Interprets equipment operating instructions Interprets textual information obtained from a range of sources, and determines how content may be applied to advanced finishing
Writing	Maintains production records using required format, language and structure
Numeracy	Identifies and comprehends ingredient quantities in recipes, dates on ingredient labels, temperature and timer settings and product dimensions Estimates approximate quantities, and uses equipment to measure ingredient weights and volumes and product dimensions Uses understanding of three-dimensional shapes to shape and portion products and check end-product shapes
Oral communication	Uses questioning techniques and active listening to confirm details, clarify responses and seek advice on finishing designs
Navigate the world of work	Complies with workplace health and safety and food safety regulatory requirements relevant to a commercial baking operation Follows organisational policies and procedures relevant to own work role
Get the work done	Plans, organises and implements tasks required to achieve production outcomes Uses problem-solving skills to analyse product and process faults and decide on appropriate action

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK4005 Apply advanced finishing techniques for specialty cakes	FDFRB4005A Apply advanced finishing techniques for specialty cakes and desserts	Redesigned unit incorporating content from previous unit, excluding desserts	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPRBK4005 Apply advanced finishing techniques for specialty cakes

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has designed and applied advanced finishing and decoration to two speciality cakes to reflect different client designs. One of the specialty cakes must be tiered. The cakes must include two of the following shapes:

square or oblong

oval or circle

novelty shape.

The advanced finishing and decorating of the specialty cakes must:

include two of the following decorations:

figurine

floral

specialty shapes

use two of the following decorating mediums:

fondant icing

marzipan

chocolate paste, icing or glaze

butter cream

incorporate the following processes:

masking

enrobing

piping

modelling.

The individual must produce a written report that demonstrates a design plan has been incorporated into one of the specialty cakes, including:

product finishing requirements

special decoration ingredients

special equipment and process requirements

design parameters, including colours, flavours, servings and quantity

filling and decoration recipe specifications

storage requirements

shelf life specifications

packaging and presentation instructions

product costing and pricing.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

information resources to guide selection and implementation of cake decorating design and techniques

ingredient characteristics, purpose and preparation requirements, including:

scope to substitute or vary ingredients in a recipe

the effect of ingredients on shelf life and food safety

the role, preparation requirements and uses of additives, including colours and flavours

types and handling of bases, including:

fruit cake

mud cake

torte

sponges

use and storage of decorating ingredients and materials, including:

fondant icing

marzipan

chocolate paste, icing or glaze

butter cream

syrups

flavoured sauces and toppings

cream

finishing and decorating tools and techniques used to create decorative pieces and garnishes, including:

sugar flowers

cut shapes

moulded shapes

sculptures

cake toppers

content for design plans, including:

product finishing and decoration ingredient, equipment and process requirements

design parameters, including colours, flavours, servings and quantity

filling and decoration recipe specifications

storage requirements

shelf life specifications

packaging and presentation instructions

product costing and pricing

optimum related sequencing and preparation requirements for cake decorations

optimum conditions for use of finishings, including temperature and moisture content

optimum storage conditions and the effect of refrigeration and freezing on finished product

information to be provided to consumers as appropriate to product type and consistent with food safety requirements

methods of estimating fixed and variable costs, and profit margin to determine sale price range

work health and safety hazards and controls relating to work processes

industry standard terminology applicable to advanced finishing.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a commercial bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

cake mixer and attachments

mixing bowls

piping bags and nozzles

measuring cups and spoons

cake decorating tools and equipment

personal protective clothing and equipment

documentation or technology for recording information

cleaning procedures, materials and equipment

ingredients that meet the product types required in the performance evidence

production costing information

cleaning procedures, materials and equipment

specifications:

recipes that meet the product types required in the performance evidence

product design briefs

relationships (internal and/or external):

supervisor

timeframes:

according to work requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK4006 Coordinate baking operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to coordinate baking operations in a commercial baking environment.

This unit applies to individuals who apply a broad range of specialised knowledge and skills with responsibility for their own work and limited responsibility for the output of others in a team. This includes applying and communicating non-routine technical solutions to predictable and unpredictable problems.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Plan bakery production	1.1 Identify types and estimate volumes of baked products needed to meet production demand and customer special orders 1.2 Identify production processes, equipment and labour needed to produce baked product types and production volumes 1.3 Select and collate master recipes to meet baked product types, and adjust to meet production volumes 1.4 Prepare preparation lists to specify pre-production requirements 1.5 Prepare production schedules to meet production volumes 1.6 Calculate and check availability of bakery supplies needed to meet baked product types and volumes, and order additional stock as required to meet bakery production supply needs
2. Monitor and control bakery production	2.1 Provide production schedules to bakery production staff for implementation 2.2 Confirm recipes used meet required baked product types 2.3 Monitor and address food safety risks to meet food safety standards 2.4 Monitor and address workplace health and safety risks to meet safety requirements 2.5 Monitor and control bakery work flow to maximise productivity 2.6 Monitor and control product and process parameters to meet end-product specifications, including the baked weight
3. Complete bakery production	3.1 Confirm bakery production, including customer special orders, meets scheduled product types, volumes and times 3.2 Confirm final product evaluations meet end-product specifications prior to product release for storage or sale 3.3 Confirm safe storage of baked products according to food safety standards and workplace procedures 3.4 Complete baking operations documentation according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interprets key information in customer special orders, master recipes, stock control documents and end-product specifications
Writing	Prepares comprehensive and accessible baking operations documentation using structure, technical language and format appropriate for purpose and audience
Oral communication	Uses vocabulary relevant to role and context to convey and clarify information with suppliers and special order information with customers or bakery staff
Numeracy	Extracts and interprets mathematical information embedded in baking operations texts, including customer special orders, master recipes, stock control documents and end-product specifications Performs calculations to adjust recipes using baking formulas, and allows for wastage Uses estimation to inform sequencing and timing of bakery production processes and products Interprets measurement information to monitor and control bakery operations Uses mathematical symbols and conventions to complete bakery operations documentation
Interact with others	Selects and uses appropriate communication techniques with bakery production staff to delegate work, discuss work requirements, implement process improvements and debrief on products and recipes
Navigate the world of work	Complies with workplace health and safety and food safety regulatory requirements relevant to a commercial baking operation Follows organisational policies and procedures relevant to own work role
Get the work done	Takes responsibility for identifying and addressing production work flow and product quality problems to optimise production efficiencies

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK4006 Coordinate baking operations	FDFRB4002A Control bakery operations to meet quality and production requirements	Redesigned unit based on previous unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPRBK4006 Coordinate baking operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has coordinated baking operations, including:

coordinating at least one of the following four baking operations:

bread production process

cake production process

pastry production process

combination of any of the above three bakery production processes

coordinating at least two of the following seven baked product ranges:

decorated products

post-bake decorated products

retarded yeast goods

frozen bakery goods

fresh baked bakery goods

packaged bakery goods

unpackaged bakery goods

developing and documenting a production schedule that includes:

a logical sequence of bakery production processes

an accurate estimation of required ingredient and equipment resources to satisfy production volumes, allowing for 5% maximum product wastage

specification of the plant, labour and material inputs

specification of the finished products outputs

matching the required volume of production to the existing resources

developing and documenting a preparation list, including consideration of:

pre-preparation of ingredients

pre-preparation of fillings

pre-preparation of finishings

pre-preparation of equipment

calculating and ordering bakery supplies, including consideration of:

stock levels required for production

special agreements with suppliers of stock

stock delivery constraints

preparing recipes for production, including:

master recipes adjusted for volume

processing requirements of the products

special considerations for time, temperature and special dietary needs

equipment required

monitoring operations and addressing variations to ensure product specifications and production volumes are met.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements applicable to coordinating bakery operations

regulatory requirements for food safety applicable to coordinating bakery operations

the stages and work flow requirements of bakery production processes for:

decorated products

post-bake decorated products

retarded yeast products

frozen bakery products

fresh baked bakery products

packaged bakery products

unpackaged bakery products

principles of production scheduling, including:

logical sequence of work

time constraints of products and processes

specification of the plant, labour and material inputs

specification of the finished products outputs

allowing for wastage

estimating ingredient requirements for production

equipment output volumes

labour requirements for production

scheduling production to finish products after cooling in time for delivery and sale

matching the required volume of production to the existing resources

pre-production requirements for baking operations, including:

types of fillings that need to be prepared prior to production

types of finishings required for a bakery production

content and layout of master recipes and how to adjust for volume

production reporting methods used in bakeries

indicators of the quality baked products, including:

baked colour

crumb and internal textures

consistency

moisture content

mouth feel and eating properties

shape

taste

texture

baked weight

bakery operations standard terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a commercial bakery or an environment that accurately represents workplace conditions

commercial resources, equipment and materials suitable for the production of the bakery products required in the performance evidence

specifications:

master recipes that meet the product types required in the performance evidence

end-product specifications that meet the product types required in the performance evidence

relationships (internal and/or external):

suppliers

bakery production staff

timeframes:

according to work requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK4007 Assess and evaluate bread products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to evaluate the quality of baked bread products.

This unit is applicable to a commercial baking environment, particularly during product testing, confirming the quality of developed products and judging products for a baking competition or for commercial positioning. It can be applied to a specific bakery product range and should be customised to the quality standards of that product range.

This unit applies to individuals who apply a broad range of specialised knowledge and skills with responsibility for their own work. This includes applying and communicating non-routine technical solutions to predictable and unpredictable problems.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Determine methodology for evaluating bread product quality	1.1 Define product and identify product class 1.2 Research and identify standards relevant to product class 1.3 Review product class standards and select product quality criteria 1.4 Select evaluation methodology to ensure standardised evaluation approach
2. Assess bread product	2.1 Assess product volume and appearance against standards 2.2 Assess product characteristics, including texture, aroma, colour and taste against standards 2.3 Assess technical difficulty and originality of product against standards 2.4 Document assessment findings according to workplace procedures
3. Complete bread evaluation	3.1 Use assessment findings to rate product characteristics against product quality criteria 3.2 Identify common product problems and determine their causes 3.3 Review ratings to determine product strengths and weaknesses against the standards 3.4 Document evaluation according to workplace procedures
4. Make bread product comparisons and recommendations	4.1 Compare product with other products of its class 4.2 Interpret findings to make recommendations for quality rating and commercial positioning of product 4.3 Make recommendations for product improvement according to findings

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interprets textual information obtained from a range of sources and determines how content may be applied to product evaluation
Writing	Integrates information from a number of sources to develop evaluation criteria and methodology Prepares assessment reports using technical baking terminology and clear, logical language
Oral communication	Uses questioning techniques and active listening to confirm details, clarify responses and seek advice
Navigate the world of work	Independently keeps up-to-date with baking product knowledge and quality standards
Get the work done	Plans, organises and implements tasks required to achieve required outcomes

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK4007 Assess and evaluate bread products	FDFRB4007A Evaluate and assess bakery product	Redesigned unit with a focus on bread products, incorporating content from previous unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPRBK4007 Assess and evaluate bread products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has assessed and evaluated three of the following bread products:

sweet product

fibre product

rye product

meal product

savoury product

basic bread product

sour bread product

specialty bread product

decorative bread product.

The evaluation and assessment of the three product varieties must be benchmarked against at least three other products of the same variety to produce comparative findings and qualitative judgements. The individual must also have researched two different baking industry sources and selected suitable product quality criteria to make the assessment and evaluations.

The bread products to be assessed and evaluated must include:

three of the following product finishes:

baked finished product

post-baked finished product

dusted product

seed product

decorative finished product

glaze finished product

cream or iced finished product

sweet finished product

at least two of the following shapes:

condensed

roll

baton

sandwich

loaf/Vienna

high top

parcel

baguette

novelty shape.

In assessing and evaluating one bread product, the individual must create a written report that includes each of the following categories:

appearance, including:

symmetry, uniformity and volume

presentation and cleanliness

crumb character

baked or fried colour

general character

texture, including:

crumb cell size

gas cell structure

feel and softness

crumb stability

moisture of product

aroma, including:

freshness

fermentation aromas as required by product

aroma suitability to product type

flavour, including:

suitability of product variety

freshness

sweetness according to flavour variety required

levels of salt according to flavour variety required

quality of ingredients.

The evaluation and assessment report must also include the following considerations:

storage stability and shelf life

product cost compared to product quality

suitability of packaging against the product variety

technical difficulty

product originality

appearance

volume

problems or faults with the product and their causes

an overall numerical score and descriptive rating of the product

a recommendation on the commercial positioning of the product compared to competitor products.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

techniques used to assess and evaluate bread products, including:

sweet product

fibre product

rye product

meal product

savoury product

basic bread product

sour bread product

specialty bread product

decorative bread product

fermented bread product finishes, including:

baked finishes

seeding and dusting product

decorative finishes

glazed finishes

cream or iced finishes

sweet finishes

fermented product characteristics, including:

internal and external appearances

internal and external textures

internal and external aromas

internal and external flavours

other bread product features and considerations, including:

storage stability and shelf life

product cost compared to product quality

packaging against the product variety

technical difficulty

product originality

volume

common problems or faults and their causes

technical bakery science terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a commercial bakery or a food evaluation venue, or an environment that accurately represents workplace conditions

resources, equipment and materials:

bakery products for evaluation

bakery products from the same class for comparison

equipment for conducting tests

documentation or technology for recording information

workplace procedures for evaluating and assessing products

specifications:

industry recognised bakery product standards

relationships (internal and/or external):

bakery representatives

timeframes:

according to work requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK4008 Apply bread baking science

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to apply technical knowledge and principles of bread processing and ingredient sciences in the production of bread products in a commercial bakery. It includes the reactions of baking ingredients during mixing, processing and baking.

This unit applies to individuals who apply a broad range of specialised knowledge and skills to their own work. They take responsibility for bakery production, testing and problem-solving.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Analyse aspects of ingredients on finished bread products	1.1 Read and interpret a Certificate of Analysis for breadmaking flour 1.2 Identify the impact of ingredients on final products, and consider these impacts when selecting, measuring and using ingredients 1.3 Identify processes and techniques used in the manufacture of ingredients, and how these impact on ingredient characteristics 1.4 Identify types of food additives used in bread products, their functions and the likely reactions they may cause when combined with other ingredients 1.5 Identify the properties and reactions of sugars, proteins and fats, and their tracking points during baking production processes 1.6 Identify the properties of common emulsions, suspensions and solutions, and their impacts on the finished product, when selecting ingredients 1.7 Recognise common chemical and physical reactions, and factors required to cause a reaction, to control impact on the finished product 1.8 Apply knowledge of ingredients, interactions and baking processes to predict product shelf life of finished product
2. Analyse aspects of ingredient variations and changes in processing	2.1 Identify the role and science of fermentation in bread products and apply process variations to achieve different outcomes 2.2 Examine the features and benefits of different ingredient changes and interactions during fermentation
3. Manage variations in baking processes	3.1 Identify the role and science of mixing ingredients in bakery products and apply process variations to achieve different outcomes 3.2 Identify the role and science of retardation in bakery products and apply process variations to achieve different outcomes 3.3 Identify the role and science of freezing in bakery products and apply process variations to achieve different outcomes 3.4 Identify the impact of temperature, moisture and time on production and product outcome in management of operations 3.5 Identify the impacts of varying baking processes on production and product outcome in production planning and management 3.6 Select and manage baking processes to maximise production efficiencies 3.7 Identify and address production problems in process variations

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Learning	Undertakes independent research and experimentation and reflects on performance to build own knowledge and skills of food and bread baking science making methods
Reading	Sources, interprets and analyses baking science information from a range of technical food industry texts
Writing	Prepares reports on baking experiments, process and product specifications, using food scientific and technical language and formats appropriate to purpose
Numeracy	Extracts and interprets mathematical information embedded in technical baking industry texts Performs calculations and uses baking product formulas to interpret, adapt and adjust baking product processes Uses mathematical symbols and conventions relevant to the baking industry to document experiment outcomes, recipes, and process and product specifications
Get the work done	Uses problem-solving skills to analyse and evaluate bakery production ideas, processes and experiments, and decide on appropriate action Takes responsibility for planning, organising and implementing tasks required to achieve required outcomes

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK4008 Apply bread baking science	FDFRB4003A Apply baking science to work practices	Redesigned unit with a focus on bread products, incorporating content from previous unit	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPRBK4008 Apply bread baking science

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has explored baking science through processing two of the following bread product varieties:

white/bakers flour product

low protein flour product

rye flour product

meal flour product

grain flour product.

For each the two bakery product varieties, the individual must have explored:

the chemical and physical changes during the processing and mixing, including:

undermixing protein development using low intensity mixing

overmixing protein development using high intensity mixing

baking of undermixed dough to record volume and baked colour against a uniform standard dough

baking of overmixed dough to record volume, pan flow and baked colour against a uniform standard dough

recording the change in extension of gluten or window testing of fermentation doughs between undermixed dough and overmixed dough against a uniform standard dough

liquid washing of bread doughs, including:

baking of protein balls to record volume and baked colour against protein level

measuring baked and cut protein balls to record crumb strength and texture

adjusting the salt levels lower in a bread dough product to record the acceptable levels of both dough maturity and bread flavour, including:

mixing tolerance changes in reduced salt doughs

flavour tolerance changes in reduced salt doughs

mixing time changes in delayed salt method doughs

liquid hydration of reduced salt doughs

adjusting and recording yeast levels in bread doughs to counteract the effect of sugar on fermentation doughs, including:

raising the percentage of yeast to percentage of sugar in the dough between 5% up until 15% sugar

comparing the rises in yeast levels against the processing times of a uniform standard bread dough based on 2% sugar

recording the change in hydration levels against the change in sugar levels

recording the change in salt levels against the change in sugar and yeast levels.

The individual must record the changes in the overall processing times of production of the two different bread dough types, including different protein and sugar levels. The individual must record the changes in processing times using two different varieties of bread improver, including the:

overall processing time changes in fermented product

finished baked product internal characteristics

external baked product characteristics

volume differences against a uniform standard product.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the chemical and physical changes during the processing and mixing of bread dough products

mixing bread doughs, including:

energy inputs of different mixing systems, including high energy and low energy mixing

the effects of energy on mixing fermented dough, and how it affects gluten development

the effects of energy on mixing fermented dough, and how it affects baked qualities

liquid washing of bread doughs, including how the protein level affects:

the baked quality of protein balls

the internal structure of baked protein balls

the effects of altering the salt levels in bread doughs, including changes in:

dough tolerance during mixing

fermentation and flavour

mixing times

processing and fermentation times

the effects of altering the yeast levels in doughs to counteract the effect of sugar or fat on bread doughs, including changes in:

yeast levels to counter-affect the quantity of sugar and fat levels

hydration levels to counter-affect the quantity of sugar or fat levels

salt levels to counter-affect the quantity of sugar or fat levels

the characteristics of different varieties of bread improver and their effects, including:

processing changes

finished baked product internal characteristics

external baked product characteristics

baked volume differences

the cause-and-effect relationship on bread production processes of the following:

mixing and fermentation changes

changes of yeast levels

changes of salt levels

changes of protein levels

changes of sugar levels

changes of hydration levels

dough rheology and bread baking science considerations, including:

the basic structures and properties of sugars, proteins and fats

common chemical reactions

common physical reactions

physical dough testing

panary aeration

the content and purpose of a Certificate of Analysis for a commercial grade bread making flour, including the detailed analyses and how these affect bread production, including:

protein percentage

moisture percentage

water absorption percentage

extensograph height in Brabender Units (BU)

extensograph length in centimetre square (CMS)

falling number

development time in minutes

food and bakery science terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a commercial bakery or laboratory, or an environment that accurately represents workplace conditions

access to the internet

resources, equipment and materials:

relevant trade magazines and published articles

commercial Certificate of Analysis

equipment and ingredients relevant to the product and process types specified in the performance evidence

bread science measuring equipment to meet the requirements of the performance evidence

specifications:

access to the Food Standards Code

bread recipes and specifications

timeframes:

according to work requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPSUG2022 Operate a waste water treatment system

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to operate waste water treatment systems to comply with workplace requirements, trade waste agreements and site environmental authority.

The unit applies to individuals who work under supervision in the sugar milling industry.

All work must be carried out to comply with workplace procedures according to state/territory health and safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Sugar milling (SUG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the waste water treatment process for operation	1.1 Confirm chemicals and test equipment are ready for use 1.2 Confirm services are available and ready for operation 1.3 Select, fit and use personal protective equipment according to workplace safety procedures 1.4 Conduct pre-operational checks according to operating procedures 1.5 Calibrate instrumentation and test equipment according to operating specifications 1.6 Identify and report health and safety hazards and maintenance requirements according to workplace safety procedures
2. Operate and monitor the waste water treatment process	2.1 Start the waste water treatment system according to operating procedures 2.2 Confirm operating condition is maintained within operating requirements 2.3 Monitor, test and adjust waste water quality according to operating procedures 2.4 Operate first flush systems during rainfall events 2.5 Ensure the work area is maintained to workplace cleaning standards
3. Analyse and respond to abnormal performance	3.1 Analyse water condition and plant operating conditions according to workplace procedures and manufacturer’s guidelines 3.2 Take corrective action in response to hazards, out-of-specification test results and/or plant performance 3.3 Implement emergency procedures according to workplace safety procedures
4. Hand over waste water treatment system	4.1 Maintain workplace records according to workplace procedures 4.2 Carry out handover according to workplace procedures 4.3 Ensure operators are aware of system status and related equipment at completion of handover
5. Shut down the waste water treatment system	5.1 Safely shut down the system according to operating procedures 5.2 Prepare the system for storage in shutdown mode according to operating procedures 5.3 Identify and report operational maintenance requirements according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret information in workplace documentation
Numeracy	Interpret production and process control indicators and data
Navigate the world of work	Apply workplace procedures relevant to own role
Interact with others	Apply workplace communication practices to report issues or provide information
Get the work done	Access and interpret waste water treatment system process control panels and system Make routine decisions to correct abnormal performance of waste water treatment system

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPSUG2022 Operate a waste water treatment system	FDFSUG222A Operate a waste water treatment system	Updated to meet Standards for Training Packages	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPSUG2022 Operate a waste water treatment system

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated a waste water treatment system in line with workplace contexts and demonstrated each of the following points at least once:

conducted pre-start checks of equipment and services

selected, fitted and used required personal protective equipment (PPE)

operated, monitored and adjusted waste water treatment system according to operating procedures

maintained work area to meet cleaning standards

handled chemicals safely

reported health and safety risks and maintenance requirements

performed shutdown procedures

conducted shift handover procedure

taken corrective action in response to typical operating faults, out-of-specification results or non-compliance

recorded waste water treatment information

followed waste water system operating procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

equipment purpose and operating principles of waste water treatment equipment and methods

water cycles for trade waste, storm water and sewerage, including sources and flow patterns

purpose of chemicals used in waste water treatment systems

purpose of first flush systems and their relationship with the waste water treatment system

typical causes of non-conforming water quality, and corrective action required

key health and safety requirements for operating waste water treatment systems:

hazards related to waste water system operation, and associated control measures

correct use of PPE

lock-out, tag-out and isolation procedures

procedures for operational and long-term shutdown

environmental issues and controls for operating waste water treatment systems:

company policy relating to environmental performance

waste characteristics and treatment methods

waste handling requirements and procedures

procedures and responsibility for reporting problems for operating waste water treatment systems

recording requirements and procedures for operating waste water treatment systems.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a sugar milling workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

PPE

waste water treatment system and related chemicals

water testing equipment

workplace information recording system

specifications:

operating procedures and related advice on equipment operation

water quality sampling and test procedures

workplace cleaning standards and procedures

workplace information requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPSUG2024 Perform standard tests on cane samples

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to perform standard tests on cane samples for routine factory control. Cane sample tests are typically routine, repetitive procedures based on defined methods, and require interpretation of results within clearly defined guidelines.

The unit applies to individuals who work under supervision in the sugar milling industry.

All work must be carried out to comply with workplace procedures according to state/territory health and safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Sugar milling (SUG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for testing	1.1 Identify requirements and methods for cane testing 1.2 Confirm testing equipment is available and fit for use according to workplace procedures 1.3 Prepare and label test chemicals and reagents as required by test method and workplace procedures 1.4 Prepare samples as required by test method 1.5 Conduct and record pre-test checks according to workplace procedures
2. Conduct test	2.1 Conduct test in accordance with test method and test schedule 2.2 Identify and report atypical test results according to workplace procedures 2.3 Record and communicate test results according to workplace procedures 2.4 Follow procedures to repeat or validate results for atypical test results 2.5 Clean, care for and store equipment according to workplace procedures 2.6 Dispose of waste materials according to workplace procedures
3. Record test data in laboratory information system	3.1 Enter results into laboratory information system according to workplace procedures 3.2 Check data and correct data entry errors as required 3.3 Store and retrieve data in the laboratory information system according to workplace procedures 3.4 Produce standard reports from laboratory information system according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret standard operating procedures, specifications, sampling schemes and schedules
Numeracy	Interpret numerical test data
Navigate the world of work	Understand main tasks, responsibilities and boundaries of own role Apply workplace procedures relevant to own role
Get the work done	Complete tasks in logical order Use workplace digital system to record and store results

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPSUG2024 Perform standard tests on cane samples	FDFSUG224A Perform standard tests on cane samples	Updated to meet Standards for Training Packages	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPSUG2024 Perform standard tests on cane samples

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has performed standard tests on cane samples in line with workplace contexts and demonstrated each of the following points at least once:

confirmed availability of test equipment, chemicals and reagents

prepared required samples

performed test procedures

communicated test results

identified and reported out-of-specification results

recorded and checked data in the laboratory information system

cleaned and stored equipment and treated, recycled or disposed of tested materials after testing.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of the test procedure on cane testing, including the principles of the test method and of equipment used

terminology relating to cane testing

specific test methods and procedures for cane

typical causes of out-of-specification results, and procedure for repeating the analysis on cane samples

laboratory information system recording and reporting requirements relevant to cane testing.

safe work procedures, including hazards associated with specific test procedure requirements, working with chemicals and test equipment

environmental and waste handling requirements and procedures relevant to cane testing.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a sugar milling workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

test equipment, chemicals and reagents and related equipment

materials to be tested

laboratory recording and reporting system

specifications:

test methods and procedures

sample labelling and recording requirements and procedures

workplace procedures including advice on safe work practices and environmental requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPSUG3007 Perform factory control tests

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to perform tests for factory control. These tests are typically complex and/or non-routine and require interpretation of results within broad guidelines.

The unit applies to individuals working in the sugar industry who are required to perform factory control tests and record data in a sugar mill.

All work must be carried out to comply with workplace procedures according to state/territory health and safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Sugar milling (SUG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for testing	1.1 Identify testing requirements and methods according to workplace requirements 1.2 Select, fit and use personal protective equipment according to workplace procedures 1.3 Manage calibration of test equipment according to operating procedures 1.4 Prepare standard graphs according to workplace procedures 1.5 Prepare and label test chemicals and reagents according to workplace procedures 1.6 Prepare samples as required by test method 1.7 Conduct and record pre-test checks according to workplace procedures
2. Conduct test	2.1 Perform test according to test method and test schedule 2.2 Identify and report atypical test results 2.3 Record and communicate test results according to recordkeeping requirements 2.4 Follow procedures to repeat or validate results 2.5 Clean, care for and store equipment according to workplace procedures 2.6 Dispose of waste materials according to workplace procedures
3. Record test data in laboratory information system	3.1 Enter results into laboratory information systems according to workplace procedures 3.2 Correct data entry errors as required 3.3 Store and retrieve data in the laboratory information system according to workplace procedures 3.4 Produce standard and non-standard reports from laboratory information system

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Numeracy	Calculate and confirm calibration of equipment Review and validate numerical test data and results Produce graphical information
Navigate the world of work	Apply workplace procedures relevant to own role Understand own role and associated responsibilities
Get the work done	Complete tasks in logical order Use workplace digital system to record and store data Organise and filter system information to produce required reports

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPSUG3007 Perform factory control tests	FDFSUG307A Perform factory control tests	Updated to meet Standards for Training Packages	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPSUG3007 Perform factory control tests

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has performed factory control tests in line with workplace contexts and demonstrated each of the following points at least once:

identified test requirements and methods

selected, fitted and used personal protective equipment (PPE)

prepared test equipment, chemicals and reagents for testing

safely prepared required samples

managed calibration of test equipment

conducted tests and recorded results

communicated test results

identified and reported non-conformances

recorded information in the laboratory information system

cleaned and stored equipment and treated, recycled or disposed of tested materials after testing.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

laboratory information system recordkeeping requirements

methods used to plot, analyse and present test data, including production of both standard and non-standard reports

purpose of the test procedure, including a basic knowledge of chemistry and physics principles relating to the tests performed, and operating principles of equipment used

specific test methods and procedures

terminology relating to the types of tests and related methods used

typical causes of out-of-specification results, and procedure for repeating the analysis

safe work procedures, including hazards associated with specific test procedure requirements, working with chemicals and test equipment.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a sugar milling workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

PPE

test equipment, chemicals and reagents and related equipment

materials to be tested

sample labelling and recording system

laboratory recording and reporting system

specifications:

operating procedures and related advice on equipment operation, including advice on safe work practices

test methods and procedures

workplace standards and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPSUG3008 Analyse and convey workplace information

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to analyse, interpret and present information. It involves preparing and presenting information to others, including aspects of workplace training.

The unit applies to individuals working in the sugar industry who have responsibility for collecting, analysing and communicating information.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Sugar milling (SUG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Manage information	1.1 Identify information requirements for specific activities 1.2 Use information systems to store, retrieve and update information 1.3 Use consultative processes to collect and convey information 1.4 Review and improve methods used to collect, store, retrieve and convey information
2. Collect and analyse information	2.1 Store and collect information in a format suitable for analysis and interpretation 2.2 Analyse and interpret information data and information 2.3 Ensure information collection is timely and relevant to the needs of individuals and teams
3. Present information	3.1 Communicate information effectively to individuals and groups 3.2 Ensure communication takes into account social and cultural differences 3.3 Follow appropriate meeting protocols to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Comprehend information in various sources of workplace documents
Writing	Record and present information in required format
Oral communication	Participate in conversations relevant to role by asking questions and providing explanations, as required
Navigate the world of work	Apply workplace procedures and protocols relevant to own role
Interact with others	Use communication style and language to suit the needs of others
Get the work done	Reflect on, develop and support ideas for improvement of information management

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPSUG3008 Analyse and convey workplace information	FDFSUG308A Analyse and convey workplace information	Updated to meet Standards for Training Packages	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPSUG3008 Analyse and convey workplace information

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has analysed and conveyed workplace information in line with workplace contexts and demonstrated each of the following points at least once:

identified and collected information from a range of sources for a specific purpose

collected information by consulting with other people

analysed and interpreted data and information

selected appropriate presentation methods to convey information to others

used an information storage and retrieval system to access, retrieve, store and update information

identified and recommended an improvement to information management practices.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

data collection and analysis techniques

requirements for use of information recording, storage and retrieval systems

meeting procedures used in the workplace

methods and techniques for presenting information to individuals and groups.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a sugar milling workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

standard forms for recording workplace information

information storage and retrieval system

relationships (internal and/or external):

opportunities to interact with others using typical workplace communication processes.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC3001 Apply raw materials, ingredient and process knowledge to production problems

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to apply an understanding of ingredients and processes to solve problems that typically occur during the preparation, processing or packaging of products.

The unit applies to operators who work under broad supervision and are responsible for the efficient operation of production equipment and processes, and are required to problem-solve issues relating to non-conforming raw materials, ingredients and processes.

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.

Pre-requisite Unit

Nil

Unit Sector

Technical (TEC)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify and respond to non-conforming ingredients or raw materials	1.1 Identify raw materials and ingredients that do not conform with quality standards 1.2 Identify and report non-conformance in raw materials and ingredients, in line with workplace requirements 1.3 Investigate and report causes of non-conformance 1.4 Determine and implement corrective action 1.5 Take action to prevent recurrence of non-conformance 1.6 Report action in accordance with workplace reporting requirements
2. Identify and respond to non-conforming products and processes	2.1 Monitor processing parameters, stages and changes 2.2 Identify non-conformance during processing, handling and/or storage, and take corrective action 2.3 Investigate and report causes of non-conformance relating to processing, handling or storage 2.4 Determine and implement corrective actions 2.5 Take action to prevent recurrence of non-conformance 2.6 Report action in accordance with workplace reporting requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Analyse and consolidate information and data from a range of sources
Numeracy	Analyse data to check, interpret and confirm production requirements for ingredients and process parameters
Get the work done	Take responsibility for planning, sequencing and prioritising tasks and own workload for efficiency and effective outcomes Address problems and initiate standard procedures in response, applying problem-solving processes in determining solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPTEC3001 Apply raw materials, ingredient and process knowledge to production problems	FDFTEC3003A Apply raw materials, ingredient and process knowledge to production problems	Updated to meet Standards for Training Packages Minor changes to Performance Criteria for clarity	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPTEC3001 Apply raw materials, ingredient and process knowledge to production problems

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively applied knowledge of raw materials, ingredient and process knowledge on at least one occasion, including:

recognising quality characteristics of raw materials and ingredients in one production process

identifying non-conforming raw materials and ingredients, and reasons why they exist in the production process

identifying non-conformance as a result of processing and storage

determining and undertaking corrective action for non-conformances

completing workplace documentation and reporting non-conformances.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the composition and function of each main raw material and ingredient used, including an awareness of ingredient grades or types

common causes of contamination and unacceptable quality in raw materials and ingredients

methods used to confirm quality standard

the effects of variation in raw materials and ingredients on processing stages and final product outcomes, including:

factors likely to cause variation

scope to adjust or correct for variation at each processing stage

appropriate handling and storage requirements for raw materials, ingredients and final products, and the effects of poor storage conditions

changes and reactions that occur through processing stages, including the signs and symptoms of poor and unacceptable processing or equipment operation

factors affecting the shelf-life of products

the interrelationships between processing stages and the effect of variations in processing parameters on process outcomes and on final products, including:

factors likely to cause variations

scope to adjust or correct for variations at subsequent process stages

procedures for identifying and isolating non-conforming products

troubleshooting information and techniques

procedures and related documentation required to amend or to introduce a new method or procedure

reporting requirements and responsibilities

test methods for confirming quality characteristics.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

ingredients and raw materials

final product, and related processing equipment and stores areas

specifications:

ingredient/raw materials specifications

troubleshooting procedures relevant to workplace processes

sampling and test equipment and procedures as required.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC3002 Implement the pest prevention program

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to implement an existing pest prevention program in a food processing environment.

The unit applies to individuals who typically have responsibility for inspecting food products and implementing control procedures while working under broad direction and take responsibility for their own work, with limited responsibility for the work of others.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Technical (TEC)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Monitor the effectiveness of pest prevention measures	1.1 Interpret requirements of the pest prevention program 1.2 Identify and fit personal protective equipment according to job requirements 1.3 Identify hygiene standards to meet health and safety and workplace requirements 1.4 Conduct inspections to identify signs of pest infestation and record results according to workplace procedures 1.5 Analyse results and report on signs of pest infestation according to workplace procedures
2. Implement pest elimination procedures	2.1 Select control measures suited to infestation according to pest prevention program 2.2 Implement procedures for eliminating pests according to health and safety requirements in the workplace 2.3 Maintain records according to workplace procedures 2.4 Collect, treat and dispose of waste according to workplace procedures
3. Review pest control program	3.1 Monitor pest infestation to confirm effectiveness of treatment method 3.2 Modify pest treatment method according to workplace procedures 3.3 Report changes to treatment program to appropriate personnel

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Writing	Accurately record information and documentation relevant to pest prevention
Numeracy	Complete calculations appropriate for measuring, mixing and applying pest prevention materials according to procedures
Get the work done	Make routine decisions and implement standard pest prevention procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPTEC3002 Implement the pest prevention program	FDFTEC3002A Implement the pest prevention program	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPTEC3002 Implement the pest prevention program

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has implemented a pest prevention program to effectively control pests in two different areas, including:

conducting pest inspections

identifying pest infestations and selecting suitable control measures

implementing pest control measures in accordance with workplace procedures

monitoring effectiveness of control measures

assessing pest control methods and contributing to improvement of pest control

completing records according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

basic principles of integrated pest management including:

identification of pest hazards

establishment of pest elimination methods

monitoring of the effectiveness of these measures

methods used to prevent pest invasion in the workplace

housekeeping and cleaning standards to minimise conditions that attract pests

food safety issues relating to the use of pesticides in a food handling area

characteristics and behaviours of common pests in own workplace

conditions required by common pests to survive and breed

methods and procedures used to minimise pest resistance to elimination methods

safety data sheets (SDS) for pesticides used in the workplace

legislation, codes of practice and procedures relating to the purchase, transport, storage, use and disposal of pesticides

safe procedures for handling, using and storing pesticides

the purpose, application and limitations of personal protective equipment (PPE).

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

access to work areas where pests are common

pesticide labels and SDS

PPE

pest control equipment

specifications:

pest prevention program.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC4001 Determine handling processes for perishable food items

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to determine process and equipment requirements for handling and storing perishable food items, such as fresh fruit and vegetables.

The unit applies to individuals who apply the principles of modified atmosphere packing processes and who manage the handling, packing and storage processes used for perishable food items.

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.

Pre-requisite Unit

Nil

Unit Sector

Technical (TEC)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify packing, handling and storage requirements for perishable food products	1.1 Identify requirements and performance measures for packing, handling and storing perishable food products 1.2 Identify current best practice for packing, handling and storing perishable food products, and assess comparative performance of workplace practices 1.3 Identify features and operational processes of equipment used for handling, packing and storing perishable food products 1.4 Identify customer and legal requirements of packing, handling and storing perishable food products 1.5 Use packing materials confirmed as suitable for perishable food products
2. Specify packing, handling and storage processes	2.1 Identify equipment and facilities available for packing, handling and storing perishable food products 2.2 Conduct cost-benefit analysis to determine suitable storage equipment and facilities for operations 2.3 Specify equipment and facilities needed for work operations 2.4 Specify processes for packing, handling and storing perishable food products 2.5 Specify processes in accordance with workplace environmental guidelines 2.6 Specify labelling and documentation requirements according to workplace procedures 2.7 Document workplace processes and operating procedures and communicate them to personnel
3. Manage problems with perishable food products	3.1 Identify common problems with perishable products and determine their likely causes 3.2 Assess equipment and procedures to identify contributing factors to food problems 3.3 Identify and address problems in accordance with workplace procedures 3.4 Document out-of-specification processes or outcomes 3.5 Identify and investigate opportunities for improvement 3.6 Develop and implement proposals for improvement

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Analyse operating parameters, procedures, specifications, and other documentation from a variety of sources to determine storage and equipment requirements
Writing	Develop procedures for the storage of perishable food items for a specific audience using clear and detailed language
Numeracy	Analyse data to determine compliant outcomes
Get the work done	Apply systematic and analytical decision-making processes for complex and non-routine situations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPTEC4001 Determine handling processes for perishable food items	FDFTEC4001A Determine handling processes for perishable food items	Updated to meet Standards for Training Packages Minor changes to Performance Criteria for clarity	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPTEC4001 Determine handling processes for perishable food items

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has determined effective food handling processes for at least two different types of perishable food, including:

analysing packing, handling and storage requirements for perishable food product

specifying processes and equipment to achieve quality outcomes that comply with relevant food standards regulations

analysing and confirming safety aspects of food handling processes and handling and storage equipment

analysing non-conformances, problems and determined probable cause

proposing improvements to handling and/or storage.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the properties of packing processes designed to protect perishable products and extend their shelf-life

regulations, codes of practice and legislative requirements, including local and international regulations, relevant to handling and storing perishable food products

Food Standards Code

work health and safety (WHS) and environmental protection procedures and regulations

workplace procedures for planning and managing the handling and storage of perishable food products

problems that may occur while planning and managing the handling and storage of perishable food products, and action that can be taken to resolve or report the problems

risks and hazards related to handling and storing perishable food products, and methods for controlling them

costs of equipment and facilities for handling and storing perishable food products

pathogens and spoilage that can occur in perishable foods and the conditions required for these to occur

features intrinsic to food type, including pH, water activity, nutrient content, presence of microbiological compounds, respiration rate and biological structure

the impact of extrinsic factors on perishable food products, including:

temperature

water loss

humidity

maturity (applies to maturity of fruit and vegetables when harvested)

handling

cleaning

sanitation

personal hygiene practices

gaseous composition of the storage atmosphere

food spoilage indicators, including:

microbial contamination

enzymic browning

sensory degradation of characteristics, including flavour, aroma, colour and texture

factors that influence selection of packing and storage processes, including:

suitability for use with food products to be packaged

compatibility with packing technology

costs

environmental features

consumer safety

tamper evidence

characteristics of products and their behaviour when packed, handled and stored over the shelf-life of the product

typical problems that occur, likely causes and appropriate response options.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

handling, packaging and storage equipment

perishable product, packaging components and consumables

specifications:

packaging specifications

workplace operating procedures for packaging, handling and storage.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC4002 Apply principles of food packaging

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to oversee packaging operations in a food and beverage processing environment and to assess the nature, and likely causes, of packaging problems.

The unit applies to senior operators and managers who are responsible for overseeing packaging processes and work within known parameters. They provide and communicate solutions to a range of predictable or unpredictable problems.

All work must be carried out to comply with workplace procedures according to state/territory health and safety regulations, legislation and standards that apply to the workplace.

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.

Pre-requisite Unit

Nil

Unit Sector

Technical (TEC)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Analyse characteristics of packaging suitable for use with food products	1.1 Identify and compare packaging materials suitable for a food or beverage product 1.2 Assess the interaction between the packaging and the food or beverage product 1.3 Determine environmental impact and handling features of packaging materials 1.4 Consider customer and legal requirements of packaging 1.5 Ensure packaging material characteristics meet the safety and quality needs of food or beverage being packaged
2. Evaluate packaging in a production environment and recommend improvements	2.1 Assess packaging material properties for quality and safety 2.2 Determine costs of packaging materials 2.3 Analyse non-conformances to identify probable causes 2.4 Identify and investigate opportunities for improvement to materials, processes or environmental impact 2.5 Establish or review procedures for safely operating a packaging process 2.6 Document evaluation and recommendations and seek approval for implementation

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Critically analyse documentation from a variety of sources and consolidate information relating to packaging materials and production to assist with analysis
Writing	Prepare proposal expressing ideas and exploring issues using language that is logical, succinct and accurate
Numeracy	Perform mathematical calculations to assist with analysis of packaging materials and costs

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPTEC4002 Apply principles of food packaging	FDFTEC4008A Apply principles of food packaging	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPTEC4002 Apply principles of food packaging

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has analysed and evaluated at least two types of food packaging, including (for each):

analysing packaging system components, including:

materials used and interaction with product

costs

processes

legal and customer requirements

environmental and handling implications

analysing and confirming safety aspects of processes and equipment

analysing non-conformances and packaging problems and determining probable cause

proposing improvements to the packaging system.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of packaging and the properties of packaging materials designed to protect products and extend shelf-life, including the role of packaging in providing:

protection of products from contamination (microbial, pest infestation and physical damage)

barriers (atmospheric, moisture, flavour and light)

package seal ability and seal integrity

easy-to-open access to products

information to consumers about products

market appeal

materials and their properties

packaging interactions with food products

costs

features of packaging design that preserve products

legislative requirements relating to packaged products and food safety

requirements of products handled in the workplace, including coated packaging products, and active/interactive packaging films

factors that influence the selection of packaging materials

corrective actions to prevent packaging non-conformance

characteristics of products, and their behaviour when packaged, across the shelf-life of the product

typical problems that occur in the packaging process, and likely causes and appropriate response options including:

pathogens and spoilage that occur in packaged food and the conditions required for their occurrence

intrinsic features of food type, including pH, water activity, nutrient content, presence of microbiological compounds, respiration rate (fresh fruit and vegetables) and biological structure

extrinsic factors, including processing method, temperature, water loss and humidity, maturity (applies to maturity of fruit and vegetables when harvested), handling, cleaning, sanitation and personal hygiene practices, and gaseous composition of storage atmosphere

food spoilage indicators, including microbial contamination, enzymic browning and sensory degradation of characteristics, such as flavour, aroma, colour and texture

the effect of gas composition for modified atmosphere packaging processes, including knowledge of the role of the most commonly used gases in food packaging (carbon dioxide, oxygen, nitrogen), reactions between gases, packaged products and packaging materials

quality assurance systems to ensure that packaged products meet customer and legal requirements

relevant sources of technical expertise and related authority levels to address packaging issues.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

product, packaging components and consumables

packaging process equipment

specifications:

relevant standard operating procedures

packaging specifications

workplace information recording systems, requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC4004 Apply basic process engineering principles to food processing

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to apply the principles of engineered systems and equipment commonly used in the food processing industry. It includes mapping production processes and measuring outputs, including yields and material variances.

The unit applies to individuals who work with systems and equipment used for heat transfer, refrigeration, pumping, evaporation and drying equipment in the food processing industry. They provide solutions to a range of predictable and sometimes unpredictable problems.

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.

Pre-requisite Unit

Nil

Unit Sector

Technical (TEC)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Map a production process	1.1 Identify the scope of a production process for mapping 1.2 Select and use appropriate process mapping symbols 1.3 Develop a map that identifies the relationship of each step in the process
2. Calculate yields and efficiencies of a production process	2.1 Identify inputs and outputs of a production processing system 2.2 Collect information required to monitor the performance of a production process 2.3 Calculate yields, efficiencies and material variances
3. Apply principles of fluid flow to a production process	3.1 Identify fluid properties of food that affect flow 3.2 Identify components and related equipment used in a food pumping process 3.3 Identify features of the system design that affect performance of the pumping system 3.4 Identify the effect of pumping on fluid properties 3.5 Establish the operating capacity of pumping systems used in the production process 3.6 Review or establish procedures for the safe use of pumping equipment
4. Apply principles of heat transfer to a production process	4.1 Identify types of heat transfer in a food production process 4.2 Identify methods and related equipment used to transfer heat 4.3 Recognise types of heat transfer media 4.4 Identify and contrast operating principles of cooling, chilling and freezing processes 4.5 Assess effects of heat transfer on product and material properties 4.6 Establish operating capacity of heat transfer equipment used in the production process 4.7 Review or establish procedures for the safe use of heat transfer equipment
5. Apply principles of evaporation to a production process	5.1 Identify methods and related equipment used for controlling evaporation in food processing 5.2 Analyse the effect of evaporation on product and material properties 5.3 Identify tests used to determine the concentration of a liquid 5.4 Establish the operating capacity of evaporation equipment used in the production process 5.5 Review or establish procedures for the safe use of evaporation equipment
6. Apply principles of drying to a production process	6.1 Identify methods and related equipment used for drying food 6.2 Assess the effect of drying on product and material properties 6.3 Identify tests used to determine moisture content of materials and products 6.4 Establish operating capacity of drying equipment used in the production process 6.5 Review and establish procedures for the safe use of drying equipment
7. Apply principles of process control to management of production processes	7.1 Locate sensors and instrumentation providing input information to the control system 7.2 Identify consequences of a system malfunction

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Interpret and analyse system specifications and other documentation to determine requirements
Writing	Produce written and diagrammatic documents that convey information about components of food processing and engineered solutions
Numeracy	Perform mathematical calculations to interpret and record complex engineering principles for food production processes
Get the work done	Problem-solve issues as they arise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPTEC4004 Apply basic process engineering principles to food processing	FDFTEC4004A Apply basic process engineering principles to food processing	Updated to meet Standards for Training Packages Prerequisites removed Minor changes to Performance Criteria for clarity	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPTEC4004 Apply basic process engineering principles to food processing

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively applied basic process engineering principles in a food processing environment on at least one occasion, including:

mapping a production process and applying process mapping protocols and symbols used in the workplace to describe a production process and its operating parameters

applying engineering principles to a food production context, including:

fluid transfer

heat transfer

evaporation

drying

performing calculations for engineering solutions, including performance and yield.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the basic operating features and components of pumps commonly used and typical applications, including:

rotodynamic (centrifugal) pumps

positive displacement pumps, including reciprocating piston pumps, rotary pumps (including gear and lobe pumps), screw pumps, eccentric rotor pumps (including progressive cavity or mono pumps) and flexible vane pumps

related components of the pumping system, including valves, taps and pipework and, where required, Australian Standards and workplace protocols for indicating materials carried by pipework

features in the pumping system design that affect pumping efficiencies, including length of pipework, number and placement of valves and fittings, height of inlet and discharge points, internal surface and diameter of the pipe

the following terms and how they are applied in the food processing industry:

pressure and pressure drop

velocity

head

equipment components of a drying process

the effects that the drying process has on food

equipment components of an evaporation process

the effects the evaporation process has on food

heat transfer requirements and equipment used in a production process

typical tests carried out to determine process outcomes on material/product

operational and safety features of pumps and heat transfer equipment

inspections required to identify signs of faulty performance and/or wear

main types of sensors used in food processing to provide input data to control systems, and how these sensors operate.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real food processing workplace

resources, equipment and materials:

production process equipment for fluid transfer, heat transfer, evaporation and drying

tests used to report relevant product/process information and recorded results

methods and related software systems for collecting data and performing calculations

specifications:

manufacturers' advice and operating procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC4005 Apply an understanding of food additives

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to recognise the characteristics and functions of food additives, preservatives, colours and flavours used in food products.

The unit applies to individuals who work with food additives in a food production environment. It is designed to provide an overview of food additives. It is not designed to meet the competency requirements of the person who specifies additives, preservatives, colours or flavours to be used in food. Analysis of the properties of food additives may also be done by a specialist.

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.

Pre-requisite Unit

Nil

Unit Sector

Technical (TEC)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Investigate the use of additives in food	1.1 Identify types and groupings of food additives used in food products 1.2 Explain functions of food additives 1.3 Research legal requirements relating to use of food additives 1.4 Explain legal and quality consequences of incorrect additive addition
2. Manage use of additives in a production process	2.1 Identify additives types and groupings used in workplace product range 2.2 Determine and apply suitable methods of application of food additives to meet production requirements 2.3 Establish or review procedures for safe storage, handling and application of food additives 2.4 Conduct handling, use and disposal of additives in accordance with safety and environmental standards

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Critically analyse documentation regarding food additive and legal implications from a variety of sources Read, review and evaluate policies and procedures relating to food additives
Writing	Record outcomes of research work, and review and modify documentation using industry relevant terminology
Numeracy	Perform mathematical calculations for analysing food additive application rates

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPTEC4005 Apply an understanding of food additives	FDFTEC4005A Apply an understanding of food additives	Updated to meet Standards for Training Packages Minor changes to Element and Performance Criteria for clarity	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPTEC4005 Apply an understanding of food additives

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has applied an understanding of food additives on at least one occasion, including:

researching food additives and their legal and quality implications

identifying main additives and their groupings used in at least two different processed food items

using suitable methods to apply food additives and record their usage

reviewing procedures for safe storage, handling and applying of additives to products to ensure product safety and quality standards are achieved.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

how common food additives are grouped according to their function

range of additives under each grouping, including:

texture modifying agents

organoleptic and nutritional modifying agents

shelf-life enhancing agents

technological aid

range of additives used in workplace products

coding system(s) for describing additives

legal requirements relating to additives as established by relevant food safety legislation

Food Standards Code

typical quantities of additives used and related units of measurement

preparation requirements, including forming and breaking emulsions and preparation of solutions

systems and equipment for applying additives

work health and safety (WHS) issues related to handling of additives

consequences of incorrect additive addition, including quality and food safety hazards related to incorrect addition

handling and processing conditions that affect the characteristics of products

requirements for recording use of additives.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents workplace conditions

resources, equipment and materials:

product range related to production process

additives used in the workplace product range, including preservatives, colours and/or flavours

specifications:

relevant food safety legislation

information about current workplace requirements and procedures for additive use.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC4006 Apply an understanding of legal requirements of food production

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to ensure that food production operations comply with legal requirements that apply to food processing activities and facilities. It does not include requirements related to environmental management, work health and safety and food safety – those areas are covered by other units.

The unit applies to individuals who may not be directly responsible for designing procedures for compliance with legislation, but who should be aware of the existence of legislation, its intent and the arrangements in place to ensure compliance.

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.

Pre-requisite Unit

Nil

Unit Sector

Technical (TEC)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Ensure production systems meet legislative requirements relating to products and processing	1.1 Analyse relevant legislation and regulations that apply to food production, packaging and labelling 1.2 Investigate purpose and intent of legislation relevant to food production, packaging and processing 1.3 Identify roles and responsibilities of authorities responsible for administering legislation 1.4 Assess work and food safety systems to determine compliance 1.5 Review procedures to ensure compliance with legal requirements 1.6 Identify and address or report non-compliances according to workplace procedures
2. Ensure production facilities meet legislative requirements relating to food premises, equipment design and storage facilities	2.1 Analyse relevant legislation and regulations that apply to food premises, storage facilities and equipment 2.2 Investigate the purpose and intent of legislation relevant to production facilities and premises 2.3 Identify the roles and responsibilities of authorities responsible for administering legislation 2.4 Review procedures to ensure compliance with legal requirements 2.5 Review recording systems to confirm compliance with legal requirements 2.6 Review internal auditing procedures to confirm compliance 2.7 Identify and address or report non-compliances according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Analyse compliance and legal documentation from a variety of sources to determine compliance requirements
Navigate the world of work	Ensure knowledge of legislative requirements and products is kept up-to-date in order to provide accurate information Modify or develop organisational policies and procedures to comply with legislative requirements and organisation goals
Get the work done	Contribute to continuous improvement of current work practices by applying principles of analytical and constructive thinking

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPTEC4006 Apply an understanding of legal requirements of food production	FDFTEC4006A Apply an understanding of legal requirements of food production	Updated to meet Standards for Training Packages Minor changes to Performance Criteria for clarity	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPTEC4006 Apply an understanding of legal requirements of food production

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively monitored food production to ensure compliance with legislation, on at least one occasion, including:

identifying legal requirements that apply to the packing and production of at least one processed food item

reviewing existing work practices against procedures to ensure compliance

identifying legal requirements for facilities and equipment used

reviewing procedures to support ongoing compliance with legal requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the legal responsibilities of a food processing company as they relate to product content and packaging, including:

product content (Food Standards Code)

product packaging and labelling, including use of nutritional information panels (Food Standards Code)

work health and safety (WHS)

design requirements of food premises and equipment

food safety

requirements of storage facilities used for materials, ingredients and final product

other requirements as appropriate to the product and/or market (e.g. import and/or export legislation)

relevant authorities responsible for administering the legislation, and their roles

purpose and intent of relevant legislation

specifications and procedures to ensure the achievement of legal responsibilities related to product content and packaging

potential hazards that could be introduced as a result of equipment design and configuration, including:

associated risks in handling chemicals and dangerous goods

inspecting plant design to identify potential hazards

equipment design and configuration

applying the hierarchy of control

review processes and audit procedures required

rights and responsibilities of related officers to access the production site.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real food processing workplace

resources, equipment and materials:

food processing operations

specifications:

workplace processes and procedures

relevant legislation.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC4007 Describe and analyse data using mathematical principles

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to apply mathematical principles to analyse and interpret data relating to the properties and production process for food products, using common units of measurement, formulae and mathematical skills.

The unit applies to individuals who provide and communicate solutions to a range of predictable and sometimes unpredictable problems. They take responsibility for their own work and for the quality of others’ work within known parameters.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Technical (TEC)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Use common units of measurement and dimensions in calculations for physical properties of materials and food	1.1 Identify International System of Units (SI) and related unit symbols 1.2 Apply common formulae used to measure characteristics of food 1.3 Perform calculations involving fractions and ratios
2. Apply linear algebra to analyse workplace information	2.1 Perform linear algebraic calculations to determine unknown values 2.2 Apply principles of transposing values to solve workplace problems
3. Use graphs to analyse workplace information and analyse process control	3.1 Identify data analysis and presentation requirements 3.2 Generate graphs to analyse and display workplace information 3.3 Construct a statistical process control (SPC) chart to measure attributes and variables

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Read and interpret workplace information to determine the need for mathematical interpretation
Navigate the world of work	Follow the international conventions for units of measurement

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPTEC4007 Describe and analyse data using mathematical principles	FDFTEC4007A Describe and analyse data using mathematical principles	Updated to meet Standards for Training Packages Prerequisites removed Minor changes to Performance Criteria for clarity	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPTEC4007 Describe and analyse data using mathematical principles

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has accurately described and analysed food processing data and capability using mathematical principles, including each of the following:

identifying and using the appropriate International System of Units (SI) of measurement

applying relevant formulae to measure a specific physical characteristic of a food product or processes

selecting calculation requirements (such as adjusting a recipe formulation) to:

select required formulae

express the problem as an equation

identify the known and unknown values

manipulate equations by transposing values as required

convert units into compatible formats (i.e. SI units, multiples and sub-multiples)

calculate percentages and ratios

conduct the calculation to obtain a solution

calculating standard deviation for a specified set of data, using the correct formula

constructing a statistical process control (SPC) chart

identifying mean, median and mode

identifying upper and lower control limits for a specific food processing scenario

recording the result in the appropriate units and level of detail.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

SI units of measurement and related unit symbols relevant to the food industry

the principles of transposing values to solve workplace problems

relevant formulae to measure physical characteristics of food products or processes

processes for developing charts and graphs

variety of calculations to determine unknown values, including:

percentages and ratios

standard deviation

conversion of units into compatible formats

target (mean value) for the process

upper and lower control limits

heat transfer rates

pressure

commonly derived units/measurements, related formulae and their application in a food processing context, including:

density and specific gravity

viscosity

temperature

volume, weight and mass

vector and scalar quantities

velocity

other measures as appropriate to a production process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

resources, equipment and materials:

production processing information

workplace documentation, including sampling plans

specifications:

control chart formats

data collection methods and log sheets.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC4008 Participate in product recalls

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to identify and prepare for product recall situations and to initiate and participate in recall processes.

The unit applies to individuals with a primary responsibility for initiating and participating in product recall events as part of a broader team. They provide and communicate solutions to a range of predictable and sometimes unpredictable problems.

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.

Pre-requisite Unit

Nil

Unit Sector

Technical (TEC)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for product recall situation	1.1 Identify circumstances that could result in a product recall 1.2 Implement appropriate controls to manage risks 1.3 Identify criteria used to initiate a product recall 1.4 Determine legal responsibilities and requirements of a recall program
2. Participate in a product recall	2.1 Identify components of the product recall system in the workplace 2.2 Use workplace systems to trace ingredients, materials and batch information 2.3 Implement product recall procedures 2.4 Review procedures to define roles and levels of authority in the event of a product recall
3. Review processes to minimise the risk of recurrence	3.1 Investigate causes of product recalls 3.2 Review purchasing arrangements and in-house procedures to minimise the risk of recurrence 3.3 Establish and review consultative mechanisms to support continuous improvement 3.4 Communicate information on product recalls and improvement strategies to in-house personnel

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Writing	Document outcomes and changes to procedures, and develop material to communicate with individuals affected by the recall
Oral Communication	Use collaborative and inclusive techniques, including active listening and questioning, and reading of verbal and non-verbal signals to convey and clarify information
Get the work done	Respond intuitively to problems requiring immediate resolution, drawing on past experiences to focus on the cause of a problem

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPTEC4008 Participate in product recalls	FDFTEC4011A Participate in product recalls	Updated to meet Standards for Training Packages Prerequisites removed Minor changes to Performance Criteria for clarity	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPTEC4008 Participate in product recalls

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has demonstrated all steps to prepare for and participate in at least one product recall, including:

identifying criteria and circumstances for a product recall

initiating controls to prevent product recall

determining legal implications of a product recall

identifying features of the workplace product recall system and procedures

determining and examining the cause of product fault

establishing mechanisms to improve operations and minimise the risk of occurrence.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

risks, measures and circumstances that could result in a product recall, and the control measures in place to prevent such incidents from occurring, including:

product failure

quality systems issues

contamination

packaging

legal responsibilities and requirements of a recall program:

relevant provisions of food safety legislation

related company systems

criteria for determining when a recall is required

components of the recall system required to meet company and legal requirements

company’s food safety plan and vendor assurance arrangements

the social, financial and legal consequences of:

failing to initiate a recall

delaying a recall decision

communication requirements and procedures:

appropriate communication systems

channels for consulting with people affected

communicating information on improvements

company policy and procedures for responsive action for a given range of circumstances that could result in the need for a product recall

procedures for developing the components of a recall system to meet company and legal requirements, including:

information recording systems for traceability

identification of personnel responsible for assessing information

determining appropriate action

procedures that define roles and levels of responsibility

procedures for investigating causes and reviewing arrangements and procedures in the event of an incident, including:

reviewing responses to previous incidents

developing recommendations on appropriate procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

case study materials of food product recall situations

specifications:

workplace food safety program

information relevant to product recall, including contractual arrangements with suppliers, product specifications, process parameters and recall procedures

legislation relating to product recall, including relevant food safety legislation.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC4009 Identify the physical and chemical properties of materials, food and related products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to identify the physical and chemical properties of materials, foods and related products within a production environment.

The unit applies to individuals who apply knowledge of physical and chemical properties of materials, food and related products, used to inform work in product development, production, testing, communication and problem-solving.

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.

Pre-requisite Unit

Nil

Unit Sector

Technical (TEC)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Apply common physical phenomena in food ingredients to food production processes	1.1 Apply an understanding of common physical phenomena to explain relevant changes that occur to ingredients and products during the production process 1.2 Communicate the changes to others in appropriate format for use in production process
2. Apply the principles of physical states of matter to food production	2.1 Recognise the three states of matter and the atomic changes that occur at each phase 2.2 Determine the behaviour of each state of matter and its relationship to the production process 2.3 Consider the relationship between pressure and temperature in phase transition in food production
3. Apply common food science principles to a production process	3.1 Relate the significance of pH in processing, food safety and cleaning applications 3.2 Track the reactions and properties of carbohydrates, proteins and fats through a given process 3.3 Describe the properties of common emulsions, suspensions and solutions 3.4 Identify commonly occurring chemical reactions, factors required to cause a reaction, and the effects of reactions 3.5 Review safe work procedures for processes that involve chemical reactions or the handling of chemicals
4. Communicate and interpret technical information	4.1 Use appropriate technical terms to communicate information about the properties of commonly used foods and materials 4.2 Interpret and apply test results and reporting formats to communicate information on composition, properties and reactions

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Read and interpret safe work procedures, and consolidate information for review
Numeracy	Perform mathematical calculations to interpret test results to provide accurate information
Get the work done	Apply systematic and analytical decision-making processes for complex and non-routine situations Investigate innovative ideas as a means to continuously improve work practices and processes through formal and analytical thinking

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPTEC4009 Identify the physical and chemical properties of materials, food and related products	FDFTEC4009A Identify the physical and chemical properties of materials, food and related products	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarity intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPTEC4009 Identify the physical and chemical properties of materials, food and related products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively identified the physical and chemical properties of materials, food and related products, including:

accurately identifying and describing the physical and chemical characteristics of three different foods and the impact that processing has on each

using common tests and measures to identify the components of three different food items

identifying the characteristics of acids and bases and their application in food processing

identifying the basic molecular structures of carbohydrates, proteins and fats

distinguishing the difference between solutions, suspensions and colloidal systems

identifying hazards and control methods in managing hazardous materials when working with food

communicating technical information using correct technical terms, flow charts and sketches.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

characteristics and phenomena that occur during processing; and products and processes where these phenomena are observable, including:

shear and strain

friction

surface tension

pressure

crystallisation

total solids

heat and temperature

relative humidity

work and energy input

viscosity

particle size

melting points, boiling points, freezing points

dew and condensation points

additional phenomena appropriate to the production process

common chemical reactions that occur in food processing, including both spontaneous and controlled reactions, including:

oxidation

enzymic

Maillard

acid-based

the role of enzymes in generating biological reactions

tests commonly used to measure phenomena, and related units of measurement

transition phases applicable to a given production process

the role of temperature and pressure in the transition process

pH and its impact on food processes, including:

differences between a strong acid and a concentrated acid

units of measurement

classification of commonly used materials, ingredients and indicators according to pH

the typical strengths and concentration levels required for commonly used acids and bases

the significance of pH for processing, food safety and cleaning applications

basic molecular structures of carbohydrates, proteins and fats

molecular changes that occur in states of matter, and common applications, including:

refrigerant

freeze drying

effect and compatibility of cleaning agents with equipment surface materials

processing stages designed to affect the structure of compounds (including hydrogenation or denaturing proteins in cooking processes of oil)

typical applications of solutions, suspensions and colloidal systems in food processing, including:

emulsions (oil in water/water in oil)

sols (solid-liquid/solid-solid)

gels

foams (gas-liquid/gas-solid)

differences between dispersed particles and the dispersion medium in colloids

factors that affect stability of colloidal systems, including the stages in a production process that can cause changes to colloid structure

technical information resources

how to develop explanatory sketches or flow charts to communicate how observed phenomena affect products and the process

safety hazards and required control methods when handling chemicals and working with processes involving chemical reactions

basic research skills required for technical information to describe food properties and reactions, including recognising and applying appropriate units of measurement and terms.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

production process and related equipment

tests used to report relevant product/process information and recorded results

specifications:

manufacturers' advice and operating procedures for equipment

test methods.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC4010 Manage water treatment processes

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to manage the usage and treatment of water used in food production stages such as washing and cooling, and the usage and treatment of wastewater.

The unit applies to individuals who work in a food production site, who take responsibility for managing water treatment systems and methods, and provide and communicate solutions to a range of predictable and sometimes unpredictable problems. The unit is not designed to meet the competency requirements of the person who specifies water quality standards and/or treatment methods.

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.

Pre-requisite Unit

Nil

Unit Sector

Technical (TEC)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Manage water treatment processes	1.1 Identify uses of water within the plant and the related quality requirements for each use 1.2 Establish appropriate treatment methods to meet treatment requirements 1.3 Identify environmental considerations for water treatment, and select and apply treatment options to minimise environmental impact 1.4 Develop or review procedures for treating water
2. Manage wastewater treatment and disposal	2.1 Identify sources and characteristics of wastewater generated across food processing operations 2.2 Evaluate methods for treating and recycling water 2.3 Implement appropriate treatment methods 2.4 Determine legal requirements for water discharge 2.5 Identify and monitor factors affecting the cost of water discharge 2.6 Identify conditions that could result in non-compliance, and implement control methods to prevent them from occurring 2.7 Develop or review procedures for treatment of wastewater to ensure compliance with trade waste standards, and to minimise environmental impact 2.8 Research and implement opportunities to reduce the volume of trade waste and to improve treatment methods

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Analyse documentation from a variety of sources relating to water treatment and reviews procedures
Writing	Revise procedural material for a specific audience using clear and detailed language in order to convey explicit information, requirements and recommendations
Numeracy	Perform mathematical calculations to analyse data and water treatment costs while reviewing water treatment options
Navigate the world of work	Implement improvement opportunities within own level of responsibility

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPTEC4010 Manage water treatment processes	FDFTEC4010A Manage water treatment processes	Updated to meet Standards for Training Packages Prerequisite removed Minor changes to Performance Criteria for clarity	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPTEC4010 Manage water treatment processes

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively managed water treatment processes in food processing on at least one occasion, including:

identifying and assessing water usage and disposal processes

determining environmental impacts of water use, treatment and disposal

identifying non-compliance associated with water quality

assessing water treatment requirements and methods for water used in production

evaluating costs associated with use, treatment and disposal of wastewater

reviewing or developing wastewater procedures to ensure compliance with relevant standards

researching and implementing at least one opportunity for improving wastewater management.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

terms and concepts used to describe water quality:

potable

total residual chlorine

free residual chlorine

available chlorine

uses of water in production, including:

water used in cooling applications

washing

flushing

quantities and applications of water

treatment stages in the processing system

points where water could be more effectively conserved

wastewater generated by the process

principles of common methods used to treat trade waste and identifying typical applications, including:

primary treatment

secondary treatment

requirements and methods for treatment of water used in production, including:

treatment methods currently in place

opportunities to improve resource utilisation through conserving water, changing materials and processing methods

treating and recycling wastewater more efficiently

sustainable use of water, including legal, social and environmental consequences of releasing water to the environment

characteristics that are monitored in wastewater and how these affect the cost of trade waste disposal

rights of relevant authorities to enter the site and conduct independent sample collection and test procedures

acceptable limits for water going to stormwater (pH range)

conditions that could result in failure to comply with legal requirements for stormwater, and relevant control methods

risks associated with water, including Legionella and related control measures

characteristics of wastewater and related treatment requirements

methods for recycling water.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real food processing workplace

resources, equipment and materials:

site plans, including relevant advice on drainage system

monitoring equipment

specifications:

workplace procedures and legislation relevant to water use and treatment.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC4011 Establish process capability

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to study process data to determine process capability using statistical process control techniques.

This unit applies to people responsible for establishing control charts and related sampling plans. It applies to individuals who take responsibility for their own work, and provide and communicate solutions to a range of predictable and sometimes unpredictable problems.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Prerequisite unit of competency for this unit is:

FBPTEC4007 Describe and analyse data using mathematical principles.

Unit Sector

Technical (TEC)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to conduct a capability study	1.1 Identify the scope and purpose of the process 1.2 Determine a representative data sample 1.3 Select data collection techniques 1.4 Collect data to meet sampling requirements
2. Analyse data to determine process capability	2.1 Select and apply appropriate statistical analysis techniques 2.2 Identify process stability and extent of variation 2.3 Determine the target mean for the process 2.4 Calculate process control parameters 2.5 Specify related data sampling requirements 2.6 Compare and analyse data sets for process performance 2.7 Determine process capability

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Critically analyse documentation from a variety of sources, and consolidate data for analysis
Writing	Document outcomes and results of data collection and analysis using industry relevant terminology and recognised symbols
Numeracy	Perform mathematical calculations to analyse production and process information to accurately determine performance and capability

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPTEC4011 Establish process capability	FDFPPL4005A Establish process capability	Updated to meet Standards for Training Packages Updated prerequisites Unit code updated to reflect appropriate sector Minor changes to Performance Criteria for clarity	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPTEC4011 Establish process capability

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has established process capability on at least one occasion, including:

establishing process scope, boundaries and related information on process purpose, including product or process specifications where available

applying sampling techniques to determine nature and extent of data collection to provide a reliable indication of process performance

selecting and applying data collection methods

confirming that data collected is complete and complies with sampling requirements

identifying characteristics of a normal distribution

applying appropriate statistical techniques, including standard deviation to analyse data, and techniques to distinguish common and special causes of variation

establishing process capability, including establishing upper and lower limits and instructions for identifying and responding to trends

developing a related data sampling plan, including advice on sampling regimes following corrective action.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

data collection requirements and techniques for collection of actual (quantitative) and variable data, including both automated (using software) and manual techniques (carried out by operators and involving communicating requirements and designing appropriate formats for recording data)

techniques to determine and validate a sampling plan capable of providing reliable information representative of the total population

appropriate formats for presenting sampling plan requirements and related communication systems

statistical process control techniques and conditions for application

workplace conventions/formats for presenting and monitoring process capability information, including control chart including a target mean, upper and lower limits and advice on how to interpret and confirm trends, and upper and lower warning limits where required

process knowledge to identify possible causes of special variation

difference between a stable process and a capable process, and action required to improve process performance in each case.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

data collection requirements and technique

communication systems

specifications:

statistical process control techniques and conditions.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC5001 Manage and evaluate new product trials

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to plan, monitor and evaluate new product trials.

The unit applies to individuals who work with a team of specialists to develop and engineer new products, and to manage trials in a production environment. They take personal responsibility and exercise autonomy in undertaking complex work. They analyse information and exercise judgement to complete a range of advanced, skilled activities.

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.

Pre-requisite Unit

Nil

Unit Sector

Technical (TEC)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Establish trial parameters	1.1 Define new product specifications 1.2 Identify production resource requirements 1.3 Establish project budget and timeline 1.4 Ensure trial is of appropriate size to provide reliable process and production information, following workplace procedures
2. Prepare for new product trial	2.1 Scale new product recipe or formula to suit trial production 2.2 Identify and confirm raw materials and ingredients, packaging components and consumables, to meet trial requirements 2.3 Identify available and suitable production equipment and safe operating procedures 2.4 Ensure availability and competency of production personnel to successfully operate the trial process 2.5 Identify environmental, food safety, and work health and safety (WHS) hazards of the trial process and determine appropriate control methods 2.6 Achieve consensus on trial documentation format and procedures 2.7 Establish trial schedule and identify, monitor and address barriers and constraints to achieving schedule
3. Develop and communicate information on the trial process	3.1 Inform personnel in related work areas and functions about trial status and progress 3.2 Advise operators directly participating in the trial of parameters, roles and responsibilities 3.3 Communicate advice on product specifications and operating procedures to the project team
4. Monitor trial progress	4.1 Monitor trial process to identify actual and potential barriers to achieving schedule 4.2 Ensure trial product is produced within specifications 4.3 Identify or investigate out-of-specification or unacceptable outcomes 4.4 Identify unusual or atypical conditions that could affect achievement of the schedule 4.5 Report and make modifications according to trial arrangements
5. Evaluate trial outcome	5.1 Review trial objectives against trial outcomes 5.2 Assess resource allocations against plan 5.3 Assess trial product against specifications 5.4 Compare production parameters and operating conditions with scheduled performance 5.5 Identify and investigate significant variances 5.6 Identify and report improvement opportunities

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Writing	Prepare documentation expressing ideas and concepts for the development, evaluation and reporting of product trials; and ensure they are constructed logically, succinctly and accurately
Numeracy	Analyse mathematical information in a range of tasks during the development, costing, scheduling and analysis of product trials
Get the work done	Gather and analyse data and seek feedback to improve plans and processes Address complex problems using formal analytical, lateral thinking techniques, experience and knowledge to focus in on trial design parameters

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPTEC5001 Manage and evaluate new product trials	FDFTEC5001A Manage and evaluate new product trials	Updated to meet Standards for Training Packages Minor changes to Performance Criteria for clarity	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPTEC5001 Manage and evaluate new product trials

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has managed and evaluated trials for at least one new product, including:

establishing parameters, conditions and requirements for product trial

establishing, documenting and communicating the procedure for the trial to relevant personnel

monitoring and evaluating trial outcomes against objectives and set conditions

documenting all aspects of trial to ensure repeatability and collection of evidence.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

structure and processes of developing product trials, including:

project parameters

constraints

criteria for evaluating outcomes, including:

clarifying reporting requirements

reporting formats

process documentation procedures and requirements to ensure that the process:

meets trial outcomes

is consistent with legislative requirements

is consistent with company policy objectives

procedures for planning and monitoring a trial process and the factors to be taken into account

proposed formulations and preferred processing methods to assess constraints and opportunities for improvement, including:

equipment capability

typical materials usage

rates to achieve a given production outcome

area experts

systems and procedures for managing work health and safety (WHS), environmental issues and food safety through the trial process

investigation and process improvement techniques and processes, including:

techniques to collect data

techniques to evaluate trial data

communication processes and strategies to meet the information requirements of all stakeholders

procedures for planning production targets and timeframes within equipment and process capability

resources to meet trial schedule, including:

stock levels

equipment availability and capacity

personnel

storage capacity

procedures for the development of trial schedules to manage the process

documentation and appropriate formats, including:

product specifications

recipe formulations

process parameters

operating procedures

monitoring procedures for trial progress to identify variances and factors that may need to be adjusted

problem-solving processes as they relate to conducting product trials

project planning, scheduling and monitoring procedures

methods of collecting and evaluating trial information, including the role of an evaluation team

procedures for reporting trial outcomes and related improvement opportunities.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

trial objectives and parameters

trial products

specifications:

new product specifications

relevant standard operating procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC5002 Manage utilities and energy for a production process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to assess utility requirements, identify suppliers, and monitor, conserve and control the cost of utility and energy supply for a production process.

The unit applies to individuals who manage utilities and energy for a production process, but who may not have the authority to make final decisions on supply. Those working in this role would analyse information and exercise judgement to complete a range of advanced, skilled activities in recommending improvements and reducing costs associated with energy efficiencies.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Technical (TEC)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Assess utility and energy requirements	1.1 Estimate energy and utility requirements for a given production facility 1.2 Account for historical patterns of use when making estimates and forecasting production volumes
2. Select suppliers of energy and utilities	2.1 Identify existing and potential suppliers of energy and utilities 2.2 Identify and consider environmental costs and benefits associated with supply in supply criteria 2.3 Establish and apply criteria for selection of suppliers 2.4 Select suppliers capable of meeting supply criteria 2.5 Review or develop contingency procedures in the event of failure of supply
3. Monitor energy and utility use against budget	3.1 Measure and record use of energy and utilities 3.2 Analyse usage patterns against performance standards and budget allocations 3.3 Identify, assess and implement cost-effective options for balancing the scheduling requirements for production with containment of energy and utility costs
4. Contribute to the more efficient use of energy and utilities	4.1 Identify energy and utility losses or sources of waste 4.2 Identify, investigate and report opportunities to improve efficient energy or utility application 4.3 Establish and review consultative mechanisms to support continuous improvement 4.4 Communicate information on energy efficiency, utility efficiency and related procedures to relevant personnel

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Organise, evaluate and analyse ideas and information from a wide range of sources to determine energy usage requirements and efficiencies
Writing	Prepare documentation that explores complex issues for energy usage, constructed logically, succinctly and accurately
Numeracy	Analyse and synthesise highly embedded mathematical information from a broad range of resources to determine energy usage, costs and targets

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPTEC5002 Manage utilities and energy for a production process	FDFTEC5002A Manage utilities and energy for a production process	Updated to meet Standards for Training Packages Minor changes to Performance Criteria for clarity	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPTEC5002 Manage utilities and energy for a production process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has managed utilities and energy for at least one production process, including:

determining utility and energy requirements and assessing current practices

establishing supply options and conducting analysis to determine most efficient arrangements

monitoring and evaluating utility and energy usage against targets

identifying wastage or losses

identifying, assessing and communicating opportunities for improving energy efficiencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

uses of energy and utilities in production, and units of measurement used to quantify energy and utilities

procedures for mapping the uses of energy and utilities in production, including:

analysing historical data

sale or production forecasts to project energy and utility requirements

identifying patterns of usage, including volume and spread of load

methods used to measure usage rates, including:

physical measurement instruments

measurement techniques used to track inputs to and outputs

units of measurement used to quantify energy and utilities

suppliers of energy and criteria used to select them, including:

costs and capacity

contingency procedures in the event of failure of supplies

elements of costs associated with supply, including tariffs, charges and peak demand and cost periods

ability to spread load and risk by distribution to other suppliers and co-generation

factors that affect the efficient use of energy and utilities

consultative mechanisms to support continuous improvements

techniques for assessing energy and utility usage rates of a given production facility to identify variances against budget or plans

methods, equipment and operation for generating utilities for use on-site:

steam generation

other utilities appropriate to a given production facility

licensing and regulation requirements for boiler types

maintenance procedures and practices to minimise losses of steam, glycol or ammonia

procedures for shutting down plant and equipment

configuration and design of the process and system to conserve and recycle energy and utilities, including:

steam

heat

water

scheduling for efficient production, including:

existing energy and utility supply arrangements

dual objectives of production outcomes and efficient use of energy or utility

energy conservation techniques, including:

lighting

air-conditioning

equipment standby

procedures to develop proposals for utility improvement based on:

investigations

input from relevant technical specialists

requirements for assessing and developing procedures to support efficient energy and utility utilisation in consideration of:

impacts on equipment

food safety

work health and safety

communication strategies for changes to workplace systems and procedures to support improvements.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

monitoring equipment

specifications:

energy and resource utilisation information, including recording systems, system requirements and procedures

details of contractual arrangements with suppliers

production scheduling requirements and systems.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPVIT2001 Bench graft vines

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to select appropriate vine material, prepare cuttings, graft and undertake post-graft treatment and storage.

The unit applies to individuals in wine grape nurseries who work under general supervision, with limited autonomy and accountability for their own work.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Viticulture (VIT)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to bench graft vines	1.1 Confirm job requirements 1.2 Confirm environmental guidelines and identify potential health and safety hazards and controls according to workplace procedures 1.3 Select, fit and use appropriate personal protective equipment 1.4 Ensure work area meets workplace requirements 1.5 Ensure materials are available to meet grafting requirements 1.6 Select and prepare cuttings for grafting 1.7 Check and set equipment to meet grafting specifications
2. Bench graft vines	2.1 Disbud cuttings according to workplace procedures 2.2 Bench graft cuttings according to workplace procedures 2.3 Treat graft union according to specifications and workplace procedures 2.4 Monitor grafting process and equipment to ensure results are maintained within specifications 2.5 Identify and address non-conformance according to workplace procedures
3. Complete bench grafting activities	3.1 Identify appropriate shutdown procedures 3.2 Pack, label and store grafted vines according to workplace procedures 3.3 Collect, treat and dispose of waste according to workplace waste procedures 3.4 Record workplace information according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Comprehend information from a variety of workplace documents
Numeracy	Count and record numerical information related to labelling and storage of grafted vines
Navigate the world of work	Apply workplace procedures to own role and responsibilities
Get the work done	Respond to routine problems by referring to workplace procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPVIT2001 Bench graft vines	FDFWGG2001A Bench graft vines	Updated to meet Standards for Training Packages Code changed to reflect industry sector Minor changes to Performance Criteria for clarity	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPVIT2001 Bench graft vines

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has prepared to bench graft vines, bench grafted vines and completed the bench grafting activities at least once, including:

identifying health and safety hazards and controls in the workplace

selecting, fitting and using personal protective equipment according to job requirements

selecting and preparing appropriate vine material for grafting, including disbudding

performing bench grafting of vines according to workplace practices

following workplace requirements for grafting and post-grafting treatment and packing of vines

monitoring grafted vines by identifying, rectifying or reporting out-of-specification vine grafts

identify and address non-conformance

cleaning up and storing equipment according to workplace requirements

disposing of waste according to environmental policies and workplace procedures

maintaining records according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

health and safety hazards and controls in the workplace

purpose and principles of grafting and disbudding

criteria for successful grafting:

variety and clone

matching cambium

matching bevels and sizes

wood diameters

customer or workplace requirements

importance of selection and use of rootstock and vinifera

advantages of using clonal and registered vine improvement rootstock material

criteria for selecting parent vines for scion material

procedures and optimum conditions for the storage of grafting material

preparing vine material for grafting, including:

removal from cold storage

soaking

heat treatment

disbudding

hydration

grading

procedures for monitoring the grafting process and equipment operation to identify non-conformance

purpose and components of grafting equipment and cleaning equipment

packing, labelling and storing grafted vines relevant to:

cold room layout

cold room temperature variations

customer requirements

storage time requirements

care of vines to minimise damage by moisture and disease

procedures and responsibility for reporting problems

environmental issues and controls, including:

identifying, rectifying and reporting environmental non-conformance

sorting, collecting, treating, recycling or disposing of waste

cleaning requirements and procedures for work area and equipment

reporting and recording required information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a plant nursery workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

appropriate personal protective equipment

equipment, services and corresponding information

products and materials

cleaning procedures, materials and equipment

documentation and recording requirements and procedures

specifications:

work procedures, including advice on company practices, safe work practices, quality and environmental requirements

workplace grafting specifications

work instructions and schedules

legislative and local quarantine regulations and codes of practice.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPVIT2002 Carry out potting operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to carry out potting operations in wine grape nurseries.

The unit applies to individuals who work in wine grape nurseries and are required to follow workplace procedures in completing tasks.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Viticulture (VIT)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for potting operations	1.1 Confirm job requirements 1.2 Confirm environmental guidelines and identify potential health and safety hazards and controls according to workplace procedures 1.3 Select, fit and use personal protective equipment relevant to job requirements 1.4 Ensure potting materials are available 1.5 Blend potting media to ensure consistency 1.6 Clean and treat pots and work areas to minimise risk of pest and pathogen contamination 1.7 Prepare grafted cuttings ready for potting 1.8 Check, maintain and set equipment according to workplace procedures
2. Pot propagated material	2.1 Identify and collect callused cuttings requiring potting 2.2 Place soil in pots according to job requirements 2.3 Plant cuttings according to job requirements 2.4 Label potted cuttings according to workplace procedures
3. Carry out post-potting treatments	3.1 Transfer potted cuttings to growing environment according to workplace procedures 3.2 Hydrate potted cuttings according to workplace procedures 3.3 Prepare and apply treatments according to health and safety in the workplace requirements 3.4 Collect and dispose of waste according to workplace procedures
4. Complete potting operations	4.1 Identify and report non-conformances 4.2 Clean, maintain and store equipment according to workplace procedures 4.3 Record workplace information according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Comprehend information from a variety of workplace documents accurately
Numeracy	Calculate numerical information relating to volume of material requirements
Navigate the world of work	Apply workplace procedures to own role and responsibilities
Get the work done	Respond to routine problems by referring to workplace procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPVIT2002 Carry out potting operations	FDFWGG2002A Carry out potting operations	Updated to meet Standards for Training Packages Code changed to reflect industry sector Minor changes to Elements and Performance Criteria for clarity	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPVIT2002 Carry out potting operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has carried out at least two potting operations involving potting propagated material and post-potting treatment including:

using personal protective equipment (PPE), safety data sheets (SDS) and following health and safety requirements in the workplace

ensuring materials are available and ready for potting process

selecting and mixing potting media and treatments according to workplace procedures

cleaning pots and work surfaces according to workplace procedures

preparing cuttings before potting including waxing or grading methods

potting cuttings and labelling trays according to workplace procedures

transferring potted cuttings to a growing environment

maintaining hydration requirements

disposing of waste according to workplace procedures

completing records according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

health and safety hazards and controls in the workplace, including:

purpose and application of PPE

SDS

operating equipment according to workplace procedures

safe handling and preparation of equipment, potting media and chemicals

process for preparing cuttings for potting, including:

grading

waxing

dipping in hormones

hydrating

potting process and standards of potting, including:

resources and materials used for the potting process

selecting, operating, maintaining and storing equipment according to workplace procedures

planting cuttings, according to workplace procedures

labelling trays according to workplace procedures

watering potted cuttings

process of transferring and placing potted cuttings to growing environment

report and address non-conformances according to workplace procedures

principles of nursery hygiene, including:

cleaning requirements and techniques for work area and equipment

maintenance of work area and equipment according to workplace procedures including:

report and address environmental non-compliance

waste disposal requirements and procedures

processes for reporting, recording and maintaining workplace records.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

nursery shed or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

equipment, services and corresponding information

potting products and materials

cleaning procedures, materials and equipment

system for recording information

specifications:

work procedures, including advice on company practices, safe work practices, and environmental requirements

work instructions and schedules.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPVIT2003 Hand prune vines

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to hand prune vines using a variety of hand-operated or handheld equipment.

The unit applies to individuals who are required to follow workplace procedures in completing tasks associated with hand pruning of vines.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative, or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Viticulture (VIT)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for hand pruning	1.1 Confirm job requirements 1.2 Confirm environmental guidelines and identify potential health and safety hazards and controls according to workplace procedures 1.3 Select and fit personal protective equipment relevant to the job requirements 1.4 Ensure pruning equipment is ready for use according to workplace procedures
2. Hand prune vines	2.1 Start and operate pruning equipment safely and according to workplace procedures 2.2 Monitor equipment performance 2.3 Prune vines according to workplace procedures 2.4 Identify and address non-conformance according to workplace procedures 2.5 Maintain equipment in good working order according to workplace procedures
3. Complete hand pruning operations	3.1 Shut down equipment safely according to workplace procedures 3.2 Clean and store equipment 3.3 Dispose of vine cuttings according to environmental and workplace procedures 3.4 Record workplace information according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Comprehend information from a variety of workplace documents
Oral Communication	Converse clearly to confirm job requirements and seek assistance where required
Navigate the world of work	Apply workplace procedures to own role and responsibilities Follow clear instructions within defined level of responsibility
Get the work done	Respond to routine problems by referring to workplace procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPVIT2003 Hand prune vines	FDFWGG2003A Hand prune vines	Updated to meet Standards for Training Packages Code changed to reflect industry sector Minor changes to Elements and Performance Criteria for clarity	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPVIT2003 Hand prune vines

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely and effectively prepared for hand pruning, hand pruned vines and completed hand pruning operations at least once including:

identifying health and safety hazards and controls in the workplace

using personal protective equipment (PPE)

following pruning equipment safety procedures

starting and operating hand pruning equipment safely according to workplace procedures

pruning correctly according to workplace procedures

identify and address non-conformances

performing shut down procedures according to workplace procedures

following environmental procedures

disposing of cuttings according to workplace procedures

maintaining records according to workplace guidelines.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

basic components of and the purpose for pruning vines, including:

basic difference between cane and spur pruning

pruning requirements

different parts of the vine, including vine trunk and permanent framework, canes and cordons, tendrils and buds

techniques and principles of pruning vines:

selecting the best possible spurs and canes

positioning spurs or canes

cleanly removing sucker shoots

leaving the correct quantity of spurs, rods and buds

making cuts correctly and cleanly

recognising and removing unwanted growth

rolling and securing extension canes onto trellis wire

health and safety hazards and controls in the workplace including purpose and application of PPE

correct operating procedures for pruning equipment, including:

handling pruning equipment safely

oiling moving parts and sharpening procedures

safe handling of pruning equipment

starting up and operating automatic pruning equipment as required

monitoring and recognising performance problems with pruning equipment

cleaning and storage requirements of pruning equipment

using appropriate cleaning techniques

shut down procedures

processes for the routine preventive maintenance of equipment

identifying, rectifying and reporting environmental non-compliance

processes for maintaining work area:

environmental issues and controls

disposal requirements of vine cuttings

procedures and responsibility for reporting problems and anomalies

recording workplace information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a vineyard workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

PPE

pruning equipment, services and corresponding information

products and materials

cleaning procedures, materials and equipment

documentation and recording requirements and procedures

specifications:

work procedures, including advice on company practices, safe work practices, quality and environmental requirements

work instructions and schedules.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPVIT2004 Pick grapes by hand

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to manually pick grape varieties used in winemaking.

The unit applies to individuals who carry out workplace procedures in completing tasks associated with manually picking grapes.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Viticulture (VIT)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to pick grapes	1.1 Confirm job requirements 1.2 Identify potential health and safety hazards and controls according to workplace and environmental procedures 1.3 Select, fit and use personal protective equipment according to the job requirements 1.4 Check equipment to confirm readiness for use according to workplace procedures
2. Pick the grapes	2.1 Ensure picking meets workplace schedules and timelines 2.2 Confirm equipment is in good working order according to workplace procedures 2.3 Select and pick grapes, minimising loss and damage according to workplace procedures 2.4 Identify and address non-conformances according to workplace procedures
3. Complete picking operations	3.1 Clean and store equipment according to workplace and environmental procedures 3.2 Conduct work to comply with workplace environmental guidelines 3.3 Record workplace information according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Comprehend information from a variety of workplace documents
Oral Communication	Converse clearly to confirm job requirements and seek assistance where required
Navigate the world of work	Apply workplace procedures to own role and responsibilities Follow clear instructions within defined level of responsibility
Get the work done	Respond to routine problems by referring to workplace procedures Plan and organise tasks to achieve job requirements

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPVIT2004 Pick grapes by hand	FDFWGG2024A Pick grapes by hand	Updated to meet Standards for Training Packages Code changed to reflect industry sector Minor changes to Performance Criteria for clarity	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPVIT2004 Pick grapes by hand

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has manually picked grapes for winemaking on at least two separate occasions including:

identifying and following health and safety procedures in the workplace

selecting, fitting and using personal protective equipment

selecting grapes suitable for picking

recognising diseased, over-ripe or immature grapes

cutting grape bunches according to workplace procedures

completing picking records.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

basic components of the vine

health and safety hazards and controls in the workplace, including:

manual handling

heat stress and sunburn

purpose and application of personal protective clothing and equipment

maintenance requirements and methods for equipment, including:

handling and sharpening procedures

oiling moving parts

picking requirements according to workplace procedures, including:

making cuts

minimising damage to fruit and vine

recognising diseased, over-ripe or immature grapes

selecting grape bunches

collecting and handling picked grapes

cleaning and storage requirements of equipment

procedures for maintaining workplace records

identifying and reporting non-conformances according to workplace procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine vineyard or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

equipment, services and corresponding information

vines with grapes

cleaning procedures, materials and equipment

a system for recording information

specifications:

work procedures, including advice on company practices, safe work practices, quality and environmental requirements

work instructions and schedules.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPVIT2005 Maintain callusing environment

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to maintain a callusing environment in a vineyard.

The unit applies to individuals who are required to follow workplace procedures to complete tasks associated with callusing operations.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Viticulture (VIT)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare callusing environment	1.1 Identify and confirm job requirements 1.2 Select, fit and use personal protective equipment according to job requirements 1.3 Ensure materials required are available and ready 1.4 Select and use equipment according to workplace procedures 1.5 Prepare, clean and sanitise work area, equipment and boxes according to workplace procedures 1.6 Prepare pre-mixed callusing media according to workplace procedures
2. Prepare cuttings for callusing	2.1 Prepare cuttings for callusing according to workplace procedures 2.2 Apply pre-callusing treatments according to workplace procedures and safety guidelines 2.3 Count, bundle and label cuttings according to workplace procedures 2.4 Place cuttings into boxes according to workplace procedures
3. Maintain cuttings in callusing room	3.1 Place cuttings into callusing environment according to workplace procedures 3.2 Maintain callusing environment according to workplace procedures 3.3 Monitor cuttings for potential health problems and report or apply treatments according to workplace procedures 3.4 Apply post-callusing treatments to maintain plant health according to workplace procedures
4. Carry out post-callusing operations	4.1 Remove callused cuttings from callusing room 4.2 Collect and dispose of waste according to workplace environmental and workplace procedures 4.3 Clean and sanitise facilities according to workplace procedures 4.4 Undertake work in accordance with workplace environmental guidelines 4.5 Record workplace information according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Comprehend information from a variety of workplace documents
Oral Communication	Converse clearly using industry-specific language
Numeracy	Calculate numerical information relating to counting, labelling and storing
Navigate the world of work	Apply workplace procedures to own role and responsibilities
Get the work done	Respond to routine problems by referring to workplace procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPVIT2005 Maintain callusing environment	FDFWGG2005A Maintain callusing environment	Updated to meet Standards for Training Packages Code changed to reflect industry sector Minor changes to Elements and Performance Criteria for clarity	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPVIT2005 Maintain callusing environment

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has prepared cuttings for callusing and maintained the callusing environment on at least two separate occasions including:

identifying health and safety hazards and controls in the workplace

selecting, fitting and using personal protective equipment (PPE)

observing hygiene and housekeeping standards including cleaning and sanitising of work area, equipment and boxes

preparing callusing media and boxes to specification

preparing cuttings and applying pre-callusing treatment

placing cuttings into callusing boxes

monitoring and maintaining callusing environment to specification

monitoring cuttings for correct callusing and reporting problems according to procedures

applying post-callusing treatments

removing callused cuttings

recording appropriate information.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

health and safety hazards and controls in the workplace, including:

purpose of PPE

correct operating procedures for equipment

safe and effective handling of equipment

safe preparation and handling of chemicals

cleaning requirements and procedures for work area and equipment

principles of nursery hygiene

environmental considerations and required controls

waste disposal requirements and procedures

correct procedures for preparing cuttings for callusing

correct procedures for placing cuttings into boxes

effects of variety, clone and source of cuttings on the placement and labelling of cuttings in boxes

purpose and benefit of carrying out pre- and post-callusing treatments

procedures used to carry out pre- and post-callusing treatments

procedures for preparing pre-mixed callusing media

factors in a controlled callusing environment that affect the vine cutting:

methods of pasteurising and treating callusing media

temperature

relative humidity

moisture levels of growing medium

methods for setting, monitoring and maintaining the required temperature and relative humidity

correct procedures for preparing callusing boxes

quality control process in the callusing environment

common problems that occur during callusing and how to resolve them

procedures and responsibilities for reporting problems and anomalies

procedures for maintaining workplace records

procedures for selecting, operating, maintaining and storing the required equipment

correct procedures for removing and transferring callused cuttings.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a plant nursery workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

PPE

equipment, services and corresponding information relevant to callusing

products and materials for callusing

cleaning procedures, materials and equipment

documentation, recording requirements and procedures

specifications:

work procedures, including advice on company practices, safe work practices, quality and environmental requirements

work instructions and schedules.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPVIT2006 Obtain and process rootlings

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to dig and process vine rootlings.

The unit applies to individuals who are required to follow workplace procedures in completing tasks associated with obtaining and processing rootlings.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Viticulture (VIT)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to process rootlings	1.1 Confirm job requirements 1.2 Confirm environmental guidelines and identify potential health and safety hazards and controls according to workplace procedures 1.3 Select and fit appropriate personal protective equipment 1.4 Clean and sanitise facilities to minimise risk of contamination according to workplace procedures 1.5 Check, maintain and set equipment to meet job requirements
2. Obtain rootlings	2.1 Check requirements for rootlings from field nurseries, sand beds or callusing against workplace procedures 2.2 Dig rootlings from field nurseries using tractor-mounted or trailed digging machines or hand-held tools according to workplace procedures 2.3 Obtain rootlings from sand beds or callusing room according to workplace procedures
3. Process rootlings	3.1 Treat and bundle rootlings according to workplace procedures 3.2 Grade, label, pack and store bundles according to workplace procedures 3.3 Collect and dispose of waste according to waste management procedures 3.4 Identify and address non-conformances
4. Prepare rootlings for dispatch	4.1 Prepare and pack rootlings for dispatch according to job requirements 4.2 Load and check orders for dispatch according to workplace procedures 4.3 Record workplace information according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Comprehend information from a variety of workplace documents
Numeracy	Count and record numerical information related to rootling orders and dispatch
Navigate the world of work	Apply workplace procedures to own role and responsibilities
Get the work done	Respond to routine problems by referring to workplace procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPVIT2006 Obtain and process rootlings	FDFWGG2006A Obtain and process rootlings	Updated to meet Standards for Training Packages Code changed to reflect industry sector Minor changes to Performance Criteria for clarity	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPVIT2006 Obtain and process rootlings

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has demonstrated the following for obtaining and processing rootlings from a field nursery, a sand bed and a callusing room, including:

identifying health and safety hazards and controls in the workplace

using personal protective equipment (PPE) according to job requirements

handling and using treatments and disinfectants

selecting and mixing treatments to required concentrations

sanitising equipment and work surfaces according to workplace procedures

set up and operate equipment according to workplace procedures

treating, bundling, storing and labelling rootling according to workplace procedures

preparing, packing and loading rootling for dispatch according to workplace procedures

identifying and reporting non-conformances

treating and disposing of waste according to workplace procedures

maintaining records according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

health and safety hazards and controls in the workplace

purpose and application of PPE

safe equipment operation, storage and maintenance requirements according to workplace procedures

principles of nursery hygiene for equipment and cleaning requirements

methods for handling rootlings in different environments

processes for treating rootlings:

hydration of all rootlings

chemical treatment of all rootlings

common features of vine rootlings health

procedures for monitoring the standard of rootlings, and grading and sorting them for:

diameter of stem

appearance

length and number of shoots

strength of graft union

package, storage requirements and procedures for rootlings ready for sale, including:

cold room layout and temperature variations

customer requirements

storage time requirements

procedures for checking stock against orders, including:

quantity of stock

varieties and clones

quality of stock is within specifications

procedures and responsibilities for reporting problems and anomalies

procedures for dispatching stock, including:

correct manual handling

correct use of mechanical transfer equipment

procedures for collecting and disposing of waste

environmental issues and controls

recording workplace information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a plant nursery workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

PPE

equipment, services and corresponding information

products and materials

cleaning procedures, materials and equipment

system for recording requirements and procedures

specifications:

work procedures, including advice on company practices, safe work practices, food safety, quality and environmental requirements

work instructions and schedules.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPVIT2008 Train vines

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to train growing vines by hand.

The unit applies to individuals who are required to follow workplace procedures in completing tasks associated with training vines.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Viticulture (VIT)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for vine training	1.1 Confirm job requirements 1.2 Confirm environmental guidelines and identify potential health and safety hazards and controls according to workplace procedures 1.3 Select and fit personal protective equipment relevant to the job rrequirements 1.4 Ensure equipment is available and ready for safe use according to workplace procedures 1.5 Check and set equipment to meet the job requirement 1.6 Ensure materials are available to meet vine training requirements
2. Train vines	2.1 Train vines according to vine variety 2.2 Identify and address non-conformance according to workplace procedures
3. Complete training activities	3.1 Clean, maintain and store equipment according to workplace requirements 3.2 Collect, treat, dispose of waste according to workplace procedures 3.3 Record workplace information according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Comprehend information from a variety of workplace documents
Oral Communication	Converse clearly to confirm job requirements and seek assistance where required
Navigate the world of work	Apply workplace procedures to own role and responsibilities Follow clear instructions within defined level of responsibility
Get the work done	Respond to routine problems by referring to workplace procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPVIT2008 Train vines	FDFWGG2008A Train vines	Updated to meet Standards for Training Packages Code changed to reflect industry sector Minor changes to Elements and Performance Criteria for clarity	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPVIT2008 Train vines

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has prepared for vine training, trained vines and completed vine training activities on at least one occasion including:

identifying health and safety hazards and controls in the workplace

using personal protective equipment (PPE) according to job requirements

setting up and operating equipment according to workplace procedures

training vines according to instructions, including heading height, selection of appropriate laterals, positioning of laterals, securing of laterals, removing unwanted laterals from trunk and crown

identifying and addressing non-conformances

cleaning up and storing equipment according to workplace procedures

maintaining records according to workplace procedures

disposing of waste according to environmental guidelines.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

health and safety hazards and controls in the workplace

purpose and application of PPE

safe and effective handling of equipment

maintenance and storage of equipment according to workplace procedures

range of vine training techniques, features, benefits and procedures

different parts of the grapevine, including vine trunk and permanent framework, laterals, canes and cordons, tendrils and buds, and fruit

how to report and address non-conformances according to workplace procedures

responsibilities for identifying and controlling environmental issues

cleaning and storage requirements and procedures for equipment

workplace procedures and responsibility for:

reporting problems

cleaning up

maintenance

handling and disposing of waste

reporting required information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a vineyard workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

PPE

vine training equipment, services and corresponding information

range of grape vine varieties

cleaning procedures, materials and equipment

system for recording information

specifications:

work procedures, including advice on company practices, safe work practices, and environmental requirements

work instructions and schedules.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPVIT2009 Plant vines by hand

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to plant cuttings and rootlings by hand.

The unit applies to individuals who work under general supervision, with limited autonomy and accountability for their own work.

All work must be carried out to comply with workplace procedures according to state/territory health and safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Viticulture (VIT)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for hand planting	1.1 Confirm job requirements 1.2 Identify potential health and safety hazards and controls according to workplace procedures 1.3 Select and fit personal protective equipment according to the job requirements 1.4 Select and prepare materials, equipment and tools according to job requirements
2. Plant cuttings and rootlings	2.1 Plant vines according to workplace procedures 2.2 Maintain required spacing, row width and depth according to workplace procedures 2.3 Recognise and report non-conformances according to workplace procedures
3. Complete planting operations	3.1 Shut down equipment according to workplace procedures 3.2 Clean and store equipment according to workplace procedures 3.3 Collect, treat and dispose of waste according to workplace procedures 3.4 Record workplace information according to workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill	Description
Reading	Comprehend information from a variety of workplace documents
Oral Communication	Converse clearly to confirm job requirements and seek assistance where required
Numeracy	Calculate numerical information relating to planting vines
Navigate the world of work	Apply workplace procedures to own role and responsibilities
Get the work done	Respond to routine problems by referring to workplace procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPVIT2009 Plant vines by hand	FDFWGG2025A Plant vines by hand	Updated to meet Standards for Training Packages Code changed to reflect industry sector Minor changes to Elements and Performance Criteria for clarity	Equivalent unit

Links