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Qualification details

FBP40418 - Certificate IV in Food Science and Technology (Release 2)

Summary

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to FDF40311 - Certificate IV in Food Science and TechnologyUpdated to meet Standards for Training Packages. Updated core and elective units. Updated packaging rules. 17/Dec/2018

Release Status:
Current
Releases:
ReleaseRelease date
2 (this release) 03/Feb/2020
(View details for release 1) 18/Dec/2018


Units of competency

CodeSort Table listing Units of Competency by the Code columnTitleSort Table listing Units of Competency by the Title columnEssentialSort Table listing Units of Competency by the Essential column
MSMSUP390 - Use structured problem-solving toolsUse structured problem-solving toolsElective
FBPAUD4003 - Conduct food safety auditsConduct food safety auditsElective
FBPFST4011 - Apply the principles of nutrition to food processingApply the principles of nutrition to food processingCore
FBPTEC4006 - Apply an understanding of legal requirements of food productionApply an understanding of legal requirements of food productionElective
MSMOPS401 - Trial new process or productTrial new process or productElective
SIRRFSA001 - Handle food safely in a retail environmentHandle food safely in a retail environmentElective
FBPAUD4002 - Communicate and negotiate to conduct food safety auditsCommunicate and negotiate to conduct food safety auditsElective
FBPTEC4005 - Apply an understanding of food additivesApply an understanding of food additivesElective
FBPFST4009 - Label foods according to legislative requirementsLabel foods according to legislative requirementsElective
FBPAUD4004 - Identify, evaluate and control food safety hazardsIdentify, evaluate and control food safety hazardsElective
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Classifications

SchemeCodeClassification value
ANZSCO Identifier 351000 Food Trades Workers 
ASCED Qualification/Course Field of Education Identifier 0303 Process And Resources Engineering 
Qualification/Course Level of Education Identifier 511 Certificate IV 
Taxonomy - Industry Sector N/A Food Processing Industry 
Taxonomy - Occupation N/A Production Line Supervisor,Food Safety Systems Officer 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 351000 Food Trades Workers 18/Dec/2018 
ASCED Qualification/Course Field of Education Identifier 0303 Process And Resources Engineering 18/Dec/2018 
Qualification/Course Level of Education Identifier 511 Certificate IV 18/Dec/2018 
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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.

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 

BSBWHS401

Implement and monitor WHS policies, procedures and programs to meet legislative requirements

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 skills

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

FBPFSY3001

Monitor the implementation of quality and food safety 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 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

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

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 

FBP40418 Certificate IV in Food Science and Technology Release 2

FDF40311 Certificate IV in Food Science and Technology Release 1

Updated elective unit FBPCHE5001 to FBPCHE5009

Equivalent qualification

Links

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