Unit of competency
Modification History
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Release |
Comments |
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Release 1 |
This version released with FBP Food, Beverage and Pharmaceutical Training Package version 3.0. |
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
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Elements |
Performance Criteria |
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Elements describe the essential outcomes. |
Performance criteria describe the performance needed to demonstrate achievement of the element. |
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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 |
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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 |
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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 |
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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.
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Skill |
Description |
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Numeracy |
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Get the work done |
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Unit Mapping Information
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Code and title current version |
Code and title previous version |
Comments |
Equivalence status |
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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
