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Unit of competency details

FBPFST4009 - Label foods according to legislative requirements (Release 1)

Summary

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to FDFFST4009A - Label foods according to legislative requirementsUpdated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent 17/Dec/2018

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


Replaced release

You are currently viewing the components related to release 1.
The current release is release 2View release 2 details.

Classifications

SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 030307 Food Processing Technology  

Classification history

SchemeCodeClassification valueStart dateEnd date
ASCED Module/Unit of Competency Field of Education Identifier 030307 Food Processing Technology  18/Dec/2018 
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Unit Of competency

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 label foods according to legislative requirements.

The unit applies to individuals who have responsibility for maintaining the product safety, quality and legislative requirements for labelling.

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 specific criteria required for a food label

1.1 Identify components of food labels

1.2 Identify the relationship between food label and consumer information

1.3 Confirm that the ingredients in a food 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 food 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 in a serving and the unit quantity of the food

2.4 Document the declaration of weights and measures

2.5 Confirm that legislative requirements for specifying allergens and irradiated foods, 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 product

3.1 Collate label data and format

3.2 Use software packages to produce a nutritional panel for a food label

3.3 Assess food 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 labelling
  • Interpret food safety guidelines, codes of practice, standards and regulations relevant to a food 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

FDFFST4009A Label foods according to legislative requirements

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

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 accurate labels for two different items of food 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 labelling
  • legal and enterprise requirements of a food label, including requirements for specifying allergens and irradiated foods, 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 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 foods according to legislative requirements
  • labelling equipment
  • specifications:
  • production process, manufacturers’ advice and operating procedures
  • workplace documentation, including specifications and procedures for food labels
  • food 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 Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4