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Qualification details

FDF20110 - Certificate II in Food Processing (Release 1)

Summary

Usage recommendation:
Superseded
Mapping:
MappingNotesDate
Supersedes FDF20103 - Certificate II in Food Processing 30/Jan/2011
Is superseded by FDF20111 - Certificate II in Food Processing 03/Nov/2011

Release Status:
Current
Releases:
ReleaseRelease date
1 1 (this release) 31/Jan/2011

Training packages that include this qualification

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
BSBITU201A - Produce simple word processed documentsProduce simple word processed documents N/A
BSBITU202A - Create and use spreadsheetsCreate and use spreadsheets N/A
BSBWOR204A - Use business technologyUse business technology N/A
FDFBK2001A - Operate a cooling and slicing processOperate a cooling and slicing process N/A
FDFBK2002A - Operate a pastry forming and filling processOperate a pastry forming and filling process N/A
FDFBK2003A - Manufacture rye crisp breadsManufacture rye crisp breads N/A
FDFBK2004A - Manufacture wafer productsManufacture wafer products N/A
FDFBK2005A - Operate a doughnut making processOperate a doughnut making process N/A
FDFBK2006A - Operate a griddle production processOperate a griddle production process N/A
FDFBK2007A - Operate a pastry production processOperate a pastry production process N/A
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Classifications

SchemeCodeClassification value
ANZSCO Identifier 831199 Food And Drink Factory Workers Nec 
ASCO (occupation type) Identifier 921 Process Workers 
ASCED Qualification/Course Field of Education Identifier 0303 Process And Resources Engineering 
Qualification/Course Level of Education Identifier 521 Certificate II 
Taxonomy - Industry Sector N/A Food Processing Industry 
Taxonomy - Occupation N/A Food and Drink Factory Hand,Food and Drink Packaging Worker,Grocery Processing Operator 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 831199 Food And Drink Factory Workers Nec 02/Sep/2011 
ASCO (occupation type) Identifier 921 Process Workers 02/Sep/2011 
ASCED Qualification/Course Field of Education Identifier 0303 Process And Resources Engineering 02/Sep/2011 
Qualification/Course Level of Education Identifier 521 Certificate II 31/Jan/2011 
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Modification History

Not applicable.

Description

This qualification covers a range of food processing industries, such as:

  • Grain processing (including stockfeed, animal feeds, milling wheat, barley, oats and flour milling)
  • Baking (including large scale production of cakes, pastry, bread, biscuits and plant baking)
  • Beverages (including juices, soft drinks, cordials, aerated and still waters, energy drinks and other modified beverages, such as vitamin and antioxidant beverages, coffee, tea and ice)
  • Confectionery
  • Dairy processing
  • Fruit and vegetables
  • Grocery products and supplies (including honey, jams, spreads, sauces, dressings, condiments, spices, edible oils and fats and pasta)
  • Poultry.

Job Roles  The Certificate II in Food Processing targets those working within a production or production support role, for example, packaging, machine operations and bottling. This qualification is designed for application in supervised environments where the work is predictable with some basic problem solving requirements.

Pathways  into the qualification  Pathways for candidates considering this qualification include:

  • FDF10110 Certificate I in Food Processing
  • direct entry
  • limited vocational training and/or work experience.

Pathways  from the qualification  After achieving this qualification, candidates may undertake the FDF30110 Certificate III in Food Processing with an industry specialisation according to the needs of the enterprise and higher level job functions, FDF30810 Certificate III in Plant Baking or FDF30310 Certificate III in Food Processing (Sales) or any other suitable qualification.

Additional qualification advice 

Units selected from other Training Packages must be relevant to the work outcome, local industry requirements and the qualification level.

Many units in this qualification assume a basic level of mathematics equivalent to a school sector Year 10 standard. If a student does not possess this level of mathematics then the unit FDFOP2061A Use numerical applications in the workplace should be selected as part of this qualification.

Note: AgriFood Skills Australia expects that the design of any training delivery and assessment program to support the achievement of this qualification is based on:

  • the context required by the industry and/or enterprise
  • a holistic and integrated training delivery and assessment plan that identifies learning activities and evidence required
  • flexible delivery options including on-the-job and work-based training that support the development of competency.

Pathways Information

Not applicable.

Licensing/Regulatory Information

Licensing , Legislative , Regulatory or Certification Considerations  There is no direct link between this qualification and licensing, legislative and/or regulatory requirements. However, all work must comply with food safety, OHS and environmental regulations and legislation that apply to the workplace.

Entry Requirements

Not applicable.

Employability Skills Summary

EMPLOYABILITY SKILLS QUALIFICATION SUMMARY 

Certificate II in Food Processing 

The following table contains a summary of the employability skills as identified by the Food Processing industries for this qualification. This table should be interpreted in conjunction with the detailed requirements of each unit of competency packaged in this qualification. The outcomes described here are broad industry requirements that reflect skill requirements for this level.

Employability Skill 

Industry /enterprise requirements for this qualification include :

Communication

  • Complete work forms and required written documentation
  • Use communication and information technologies to support work operations
  • Demonstrate effective and appropriate interpersonal skills
  • Interpret and apply workplace procedures and instructions
  • Share workplace information
  • Communicate information about problems with work
  • Communicate information relating to OHS

Teamwork

  • Work as part of a team
  • Provide assistance to others in the work area
  • Identify own role and responsibilities within a team
  • Identify team goals
  • Share work related information
  • Maintain health and safety of work area for self and others

Problem-solving

  • Identify and report any workplace hazards
  • Identify workplace problems and make contributions to their solution
  • Identify and apply health and safety issues relating to work in the food industry
  • Apply knowledge of materials, product purpose and processes to work operations
  • Check performance of machines and equipment and identify signs of faulty operations
  • Monitor workplace activities and identify and report non-compliances

Initiative and enterprise

  • Provide feedback on procedures and processes
  • Gather and interpret information to support safe and efficient work
  • Ask questions regarding requirements and expectations
  • Make suggestions for continuous improvement
  • Inspect quality of work on an ongoing basis
  • Record basic information on the quality and other indicators of work outcomes

Planning and organising

  • Identify work requirements and work load priorities
  • Plan work activities to meet daily work requirements
  • Direct items to the correct area for further processing
  • Identify and use relevant personal protective equipment
  • Organise work area to maintain housekeeping standards
  • Select and organise relevant equipment and tools
  • Identify and report issues affecting ability to meet work outcomes

Self-management

  • Understand own work activities
  • Identify personal responsibilities
  • Accept responsibility for quality of own work
  • Participate in OHS practices
  • Apply food safety practices
  • Plan to meet required work outcomes of self and team
  • Monitor own work
  • Maintain own work efficiency
  • Keep the work area clean and tidy at all times

Learning

  • Assess own competencies in meeting job requirements
  • Listen to feedback and advice of supervisors
  • Identify own skill requirements and seek skill development if required
  • Attend training or skill development activities
  • Ask questions to expand own knowledge

Technology

  • Use work tools, machines and equipment safely and effectively
  • Perform minor maintenance on machinery in accordance with workplace practice
  • Use manual handling technologies in the workplace

Packaging Rules

Packaging Rules 

This qualification requires the achievement of thirteen  (13 ) units of competency in accordance with the following rules.

Total units must include a minimum of eight  (8 ) units coded FDF .

Five  (5 ) Core units 

Eight  (8 ) Elective units 

Elective selection must include :

  • Five (5) Group A elective units

Three  (3 ) remaining elective units may be selected from :

  • Group A elective units below, not previously selected
  • Group B elective units
  • A maximum of two (2) units from this Training Package, other endorsed Training Packages and accredited courses that are packaged at Certificate I level (maximum 1 unit), Certificate II level (maximum 2 units) and Certificate III level (maximum 1 unit)

NOTE: Units marked with an asterisk (*) require completion of prerequisite unit/s which is identified under the unit.

CORE UNITS 

Complete all five (5) core units:

FDFFS2001A

Implement the food safety program and procedures #

FDFOHS2001A

Participate in OHS processes

FDFOP2063A

Apply quality systems and procedures

FDFOP2064A

Provide and apply workplace information

MSAENV272A

Participate in environmentally sustainable work practices

# In the case where this qualification is to be applied in a work environment where food is processed for non-human consumption, such as pet food and stock feed or other situations where human food safety skills are not required, then this unit may be replaced by FDFOP2062A Apply work procedures to maintain integrity of product 

ELECTIVE UNITS 

GROUP A 

Select a minimum of five (5) Group A Sector Specialist and Cross Sector elective units

Sector Specialist units 

Baking 

FDFBK2001A

Operate a cooling and slicing process

FDFBK2002A

Operate a pastry forming and filling process

FDFBK2003A

Manufacture rye crisp breads

FDFBK2004A

Manufacture wafer products

FDFBK2005A

Operate a doughnut making process

FDFBK2006A

Operate a griddle production process

FDFBK2007A

Operate a pastry production process

FDFOP2024A

Operate a cooling, slicing and wrapping process

FDFOP2055A

Freeze dough

SIRRMER004A

Prepare and display bakery products

Beverages 

FDFBV2001A

Operate a deaeration, mixing and carbonation process

FDFBV2002A

Manufacture coffee (roast and ground)

FDFBV2003A

Operate an ice manufacturing process

Confectionery 

FDFCON2001A

Examine raw ingredients used in confectionery

FDFCON2002A

Operate a boiled confectionery process

FDFCON2003A

Operate a chocolate conching process

FDFCON2004A

Operate a chocolate depositing or moulding process

FDFCON2005A

Operate a confectionery depositing process

FDFCON2006A

Operate a granulation and compression process

FDFCON2007A

Operate a panning process

FDFCON2008A

Operate a chocolate refining process

FDFCON2009A

Operate a starch moulding process

Dairy processing 

FDFDP2001A

Operate a butter churning process

FDFDP2002A

Operate a butter oil process*

FDFOP2043A Operate an homogenising process OR 

FDFDP2001A Operate a butter churning process 

FDFDP2003A

Operate a curd production and cutting process

FDFDP2004A

Operate a cooling and hardening process

FDFDP2005A

Operate a cheese pressing and moulding process

FDFDP2006A

Operate a fermentation process

Grocery products and supplies 

FDFGPS2001A

Operate a bleaching process

FDFGPS2002A

Operate a completing process

FDFGPS2003A

Operate a deodorising process

FDFGPS2004A

Operate a flake preparation process

FDFGPS2005A

Operate a fractionation process

FDFGPS2006A

Operate a hydrogenation process

FDFGPS2007A

Operate an interesterification process

FDFGPS2008A

Operate a neutralisation process

FDFGPS2009A

Operate a soap splitting process

FDFGPS2010A

Operate a winterisation process

FDFGPS2011A

Operate a creamed honey manufacture process

Grain processing 

FDFGR2001A

Operate a liquid, mash or block stockfeed process

FDFGR2002A

Understand mill operations and technologies

FDFGR2003A

Operate a grain conditioning process

FDFGR2004A

Operate a grain cleaning process

FDFGR2005A

Operate a purification process

FDFGR2006A

Operate a scalping and grading process

FDFGR2007A

Operate a scratch and sizing process

FDFGR2008A

Operate a break roll process

FDFGR2009A

Operate a pelleting process

FDFGR2010A

Handle grain in a storage area

RTE2212A

Prepare grain storages

TLIJ407C

Implement grain monitoring measures

Fruit and vegetables 

FDFFV2001A

Apply hydro-cooling process to fresh produce

Poultry 

FDFPO2001A

Operate a dicing, stripping or mincing process

FDFPO2002A

Operate an evisceration process

FDFPO2003A

Grade carcass

FDFPO2004A

Harvest edible offal

FDFPO2005A

Operate a marinade injecting process

FDFPO2006A

Operate a washing and chilling process

FDFPO2007A

Operate the bird receival and hanging process

FDFPO2008A

Operate a stunning, killing and defeathering process

FDFPO2009A

Work in an egg grading floor

FDFPO2010A

Operate egg grading and packing floor equipment*

FDFPO2009A Work in an egg grading floor 

MTMP2197B

Clean after operations - boning room

MTMP2006A

Apply animal welfare and handling requirements

Cross Sector units 

FDFOP1003A

Carry out manual handling tasks

FDFOP2001A

Work effectively in the food processing industry

FDFOP2002A

Inspect and sort materials and product

FDFOP2003A

Clean equipment in place

FDFOP2004A

Clean and sanitise equipment

FDFOP2005A

Work in a socially diverse environment

FDFOP2006A

Operate a bulk dry goods transfer process

FDFOP2007A

Work in a freezer storage area

FDFOP2008A

Operate a bulk liquid transfer process

FDFOP2009A

Load and unload tankers

FDFOP2010A

Work with temperature controlled stock

FDFOP2011A

Conduct routine maintenance

FDFOP2012A

Maintain food safety when loading, unloading and transporting food

FDFOP2013A

Apply sampling procedures

FDFOP2014A

Participate in sensory analyses

FDFOP2015A

Apply principles of statistical process control

FDFOP2016A

Work in a food handling area for non-food handlers

FDFOP2017A

Operate a blending, sieving and bagging process

FDFOP2018A

Operate a case packing process

FDFOP2019A

Fill and close product in cans

FDFOP2020A

Operate a form, fill and seal process

FDFOP2021A

Operate a fill and seal process

FDFOP2022A

Operate a high speed wrapping process

FDFOP2023A

Operate a packaging process

FDFOP2024A

Operate a cooling, slicing and wrapping process

FDFOP2025A

Manufacture extruded and toasted products

FDFOP2026A

Operate a forming or shaping process

FDFOP2027A

Dispense non-bulk ingredients

FDFOP2028A

Operate a mixing or blending process

FDFOP2029A

Operate a baking process

FDFOP2030A

Operate a process control interface

FDFOP2031A

Operate a coating application process

FDFOP2032A

Work in a clean room environment

FDFOP2033A

Operate a depositing process

FDFOP2034A

Operate an evaporation process

FDFOP2035A

Operate an enrobing process

FDFOP2036A

Operate an extrusion process

FDFOP2037A

Operate a filtration process

FDFOP2038A

Operate a grinding process

FDFOP2039A

Operate a frying process

FDFOP2040A

Operate a heat treatment process

FDFOP2041A

Operate a mixing or blending and cooking process

FDFOP2042A

Operate a drying process

FDFOP2043A

Operate an homogenising process

FDFOP2044A

Operate a retort process

FDFOP2045A

Operate pumping equipment

FDFOP2046A

Operate a production process

FDFOP2047A

Operate a portion saw

FDFOP2048A

Pre-process raw materials

FDFOP2049A

Operate a reduction process

FDFOP2050A

Operate a separation process

FDFOP2051A

Operate a spreads production process

FDFOP2052A

Operate a chocolate tempering process

FDFOP2053A

Operate a washing and drying process

FDFOP2054A

Operate a water purification process

FDFOP2055A

Freeze dough

FDFOP2056A

Operate a freezing process

FDFOP2057A

Operate a membrane process

FDFOP2058A

Operate a holding and storage process

FDFOP2059A

Operate a continuous freezing process

FDFOP2060A

Operate an automated cutting process

FDFOP2061A

Use numerical applications in the workplace

FDFPPL2001A

Participate in work teams and groups

MSL973001A

Perform basic tests

MTMMP11C

Sharpen knives

MTMPSR201B

Vacuum pack product

PMBPROD211B

Operate blow moulding equipment

PMBPROD270B

Operate injection blow moulding equipment

SUGPWWT2A

Operate a waste water treatment system

TLIA1407C

Use product knowledge to complete work operations

TLIA2107C

Despatch stock

TLIA2507D

Regulate temperature controlled stock

TLIA907D

Complete and check import/export documentation

TLID307D

Handle dangerous goods/hazardous substances

TLID407C

Load and unload goods/cargo

TLID1007C

Operate a forklift

TLIK107C

Use infotechnology devices and computer applications in the workplace

GROUP B 

BSBITU201A

Produce simple word processed documents

BSBITU202A

Create and use spreadsheets

BSBWOR204A

Use business technology

HLTFA201A

Provide basic emergency life support

MSACMC210A

Manage the impact of change on own work

MSACMS200A

Apply competitive manufacturing practices

MSACMS201A

Sustain process improvements

MSACMT221A

Apply Just in Time (JIT) procedures

MSACMT230A

Apply cost factors to work practices

MSACMT231A

Interpret product costs in terms of customer requirements

MSACMT240A

Apply 5S procedures in a manufacturing environment

MSACMT250A

Monitor process capability

MSACMT251A

Apply quality standards

MSACMT260A

Use planning software systems in manufacturing

MSACMT261A

Use SCADA systems in manufacturing

MSACMT280A

Undertake root cause analysis

MSACMT281A

Contribute to the application of a proactive maintenance strategy

SIRXFIN001A

Balance point-of-sale terminal

SIRXFIN002A

Perform retail finance duties

SIRXMER001A

Merchandise products

SIRXSLS002A

Advise on products and services

SIRXRSK001A

Minimise theft

SITHFAB012A

Prepare and serve espresso coffee

SUGPOBB2A

Operate a boiler - basic