Qualification details

FDF20911 - Certificate II in Food Processing (Sales) (Release 3)

Summary

Releases:
ReleaseStatusRelease date
3 (this release)Current 06/Sep/2012
(View details for release 2) Replaced01/May/2012
(View details for release 1) Replaced04/Nov/2011

Usage recommendation:
Superseded
Mapping:
MappingNotesDate
Is superseded by and equivalent to FBP20317 - Certificate II in Food Processing (Sales)Updated to meet Standards for Training Packages Packaging rules clarified to reflect delivery of this qualification for processing of food for non-human and human consumption Imported units updated or deleted 22/Jan/2018
Supersedes FDF20910 - Certificate II in Food Processing (Sales) 03/Nov/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 columnEssential
AHCBAC204A - Prepare grain storagesPrepare grain storages Elective
AHCWRK308A - Handle bulk materials in storage areaHandle bulk materials in storage area Elective
BSBITU201A - Produce simple word processed documentsProduce simple word processed documents Elective
BSBITU202A - Create and use spreadsheetsCreate and use spreadsheets Elective
BSBWOR204A - Use business technologyUse business technology Elective
FDFBK2001A - Operate a cooling and slicing processOperate a cooling and slicing process Elective
FDFBK2002A - Operate a pastry forming and filling processOperate a pastry forming and filling process Elective
FDFBK2003A - Manufacture rye crisp breadsManufacture rye crisp breads Elective
FDFBK2004A - Manufacture wafer productsManufacture wafer products Elective
FDFBK2005A - Operate a doughnut making processOperate a doughnut making process Elective
Items per page 10 | 20 | 50 | 100
Displaying items 1 - 10 of 170

Classifications

SchemeCodeClassification value
ANZSCO Identifier 621111 Sales Assistant (General) 
ASCO (occupation type) Identifier 8211-11 Sales Assistant (Food And Drink Products) 
ASCED Qualification/Course Field of Education Identifier 0805 Sales And Marketing 
Qualification/Course Level of Education Identifier 521 Certificate II 
Taxonomy - Industry Sector N/A Food Processing Sales 
Taxonomy - Occupation N/A Food Processing Sales Assistant 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 621111 Sales Assistant (General) 12/Apr/2012 
ASCO (occupation type) Identifier 8211-11 Sales Assistant (Food And Drink Products) 12/Apr/2012 
ASCED Qualification/Course Field of Education Identifier 0805 Sales And Marketing 12/Apr/2012 
Qualification/Course Level of Education Identifier 521 Certificate II 04/Nov/2011 
The content being displayed has been produced by a third party, while all attempts have been made to make this content as accessible as possible it cannot be guaranteed. If you are encountering issues following the content on this page please consider downloading the content in its original form

Modification History

This Qualification supersedes and is equivalent to FDF20910 Certificate II in Food Processing (Sales).

September 2012: Replacement of superseded imported Units.

April 2012: Update of imported SUG Units to new FDFSUG Units. Minor typographical corrections.

November 2011: Update to imported Units, including one non-equivalent Unit. Minor edits.

Description

This Qualification covers the sales specialisations within the food processing industry.

Job Roles 

The Certificate II in Food Processing (Sales) targets those assisting in a sales capacity within a manufacturing or retail food processing environment. This Qualification is designed for application in supervised environments where the work is predictable with some basic problem solving requirements.

Additional Qualification advice 

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

Some Units imported into this Qualification from the SIR07 Retail Services Training Package require a prerequisite Unit in food safety from the source Training Package. This prerequisite Unit has not been imported as it duplicates food safety Units already required as core skills within the Food Processing Training Package Qualifications. If selecting this Unit, the RTO should facilitate recognition of the FDF Units as a suitable prerequisite Unit alternative.

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

Pathways into the Qualification 

Pathways for candidates considering this Qualification include:

  • 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 FDF30910 Certificate III in Food Processing (Sales) with an industry specialisation according to the needs of the enterprise and higher level job functions, or any other suitable Qualification.

Licensing/Regulatory Information

There is no direct link between this Qualification and licensing, legislative and/or regulatory requirements. However, an individual Unit of Competency may specify relevant licensing, legislative and/or regulatory requirements. In addition, all work must comply with food safety, occupational health and safety (OHS) and environmental regulations and legislation that apply to the workplace.

Entry Requirements

Not applicable.

Employability Skills Summary

Certificate II in Food Processing  (Sales )

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 to assess customer needs.
  • Interpret and apply workplace procedures and instructions.
  • Share workplace information.
  • Communicate information about problems with work.
  • Communicate information relating to OHS.
  • Establish rapport with customers and identify and use suitable communication mediums.

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.
  • Understand and communicate team processes that impact on product availability.

Problem-solving

  • Identify and report any workplace hazards.
  • Identify workplace problems and make contributions to their solution.
  • Identify health and safety issues relating to work in the food industry.
  • Identify customer requirements and suitable service options.
  • Provide product and service advice to customers.
  • Apply knowledge of materials, product purpose and processes to work operations.

Initiative and enterprise

  • Provide feedback on procedures and processes.
  • Gather and interpret information to support safe and efficient work.
  • Ask questions regarding customer requirements and expectations.
  • Make suggestions for continuous improvement.
  • Inspect quality of outcomes on an ongoing basis.
  • Seek to resolve customer issues.

Planning and organising

  • Identify order priorities.
  • Plan work activities to meet daily work requirements.
  • Organise work area to maintain housekeeping standards.
  • Identify and report issues affecting ability to meet work outcomes.
  • Complete customer order information.

Self-management

  • Understand own work activities.
  • Identify personal responsibilities.
  • Accept responsibility for quality of own work.
  • Follow OHS and food safety practices.
  • Plan to meet required work outcomes.
  • Monitor own work.
  • Maintain own work efficiency.
  • Keep the work area clean and tidy at all times.
  • Check accuracy of own documented information.

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.
  • Seek information to supply to customers.

Technology

  • Use appropriate tools, machines and equipment safely and effectively.
  • Use information and communication technologies.
  • Understand production processes.

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 .

Six  (6 ) Core Units 

Seven  (7 ) Elective Units 

Elective selection must include :

  • Two (2) Group A elective Units
  • Two (2) Group B Specialist and Cross Sector elective Units

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

  • Group A elective Units below, not previously selected
  • Group B elective Units below, not previously selected
  • Group C elective Units
  • Units from this Training Package, any other nationally endorsed Training Package and accredited course that are packaged at Certificate I level (maximum 1 Unit), Certificate II level (maximum 2 Units) and Certificate III level (maximum 1 Unit)

NOTE 1: Units packaged at Certificate III in Retail Baking or Plant Baking cannot be included within the Certificate II in Food Processing (Sales).

NOTE 2: Units marked with an asterisk (*) require completion of prerequisite Unit/s identified under the Unit.

CORE UNITS 

Complete the following six (6) Units.

FDFFS2001A

Implement the food safety program and procedures #

FDFOHS2001A

Participate in OHS processes

FDFOP2061A

Use numerical applications in the workplace

FDFOP2063A

Apply quality systems and procedures

FDFOP2064A

Provide and apply workplace information

MSAENV272B

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 

SIRRMER004A

Prepare and display bakery products*

SIRRFSA001A Apply retail food safety practices

SIRXFIN201

Balance and secure point-of-sale terminal

SIRXFIN002A

Perform retail finance duties

SIRXMER201

Merchandise products

SIRXRSK001A

Minimise theft

SIRXSLS002A

Advise on products and services

Select a minimum of two (2) Group A elective Units.

Group B 

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

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 homogenisation 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

Fruit and vegetables 

FDFFV2001A

Apply hydro-cooling process to fresh produce

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

AHCBAC204A

Prepare grain storages

TLIJ2003A

Apply grain protection measures

TLIJ2004A

Implement grain monitoring measures

Grocery products and supplies 

FDFGPS2001A

Operate a bleaching process

FDFGPS2002A

Operate a complecting 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

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

MTMP2006B

Apply animal welfare and handling requirements

MTMP2197C

Clean after operations boning room

Cross Sector Units 

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

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

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

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 *

FDFFS2001A Implement the food safety program and procedures OR

FDFPH2001A Apply Good Manufacturing Practice procedures

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

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

FDFSUG218A

Operate a boiler - basic

FDFSUG222A

Operate a waste water treatment system

AHCWRK308A

Handle bulk materials in storage area

MSL973001A

Perform basic tests

MTMPSR203A

Sharpen knives

MTMPSR201C

Vacuum pack product

PMBPROD211B

Operate blow moulding equipment

PMBPROD270B

Operate injection blow moulding equipment

TLIA2009A

Complete and check import/export documentation

TLIA2021A

Despatch stock

TLIA4025A

Regulate temperature controlled stock

TLID2003A

Handle dangerous goods/hazardous substances

TLID2004A

Load and unload goods/cargo

Select a minimum of two (2) Group B Specialist and Cross Sector Units.

GROUP C 

FDFOP1003A

Carry out manual handling tasks

FDFOP2005A

Work in a socially diverse environment

FDFOP2015A

Apply principles of statistical process control*

FDFOP2061A Use numerical applications in the workplace

FDFPPL2001A

Participate in work teams and groups

BSBITU201A

Produce simple word processed documents

BSBITU202A

Create and use spreadsheets

BSBWOR204A

Use business technology

HLTFA201B

Provide basic emergency life support

MSS402010A

Manage the impact of change on own work

MSS402001A

Apply competitive systems and practices

MSS402002A

Sustain process improvements

MSS402021A

Apply Just in Time procedures

MSS402030A

Apply cost factors to work practices

MSACMT231A

Interpret product costs in terms of customer requirements

MSS402040A

Apply 5S procedures

MSS402050A

Monitor process capability

MSS402051A

Apply quality standards

MSACMT260A

Use planning software systems in manufacturing

MSS402060A

Use SCADA systems in operations

MSS402080A

Undertake root cause analysis

MSS402081A

Contribute to the application of a proactive maintenance strategy

SITHFAB012B

Prepare and serve espresso coffee

TLIA2014A

Use product knowledge to complete work operations

TLID2010A

Operate a forklift

TLIK2010A

Use infotechnology devices in the workplace

Training component details
The following details are displayed for each different NRT:-

Training packages

- Training package details
- Training package components

Qualifications

- Qualification details
- Qualification components

Accredited courses

- Accredited course details

Modules

- Module details

Units of competency

- Units of competency details
- Unit components

Skill sets

- Skill set details
- Skill set components

Click on the Export link to export the NRT information to MS Word or PDF.

Click on the Manage notification link to create or change a notification for this NRT.

When selecting the Display history check box a set of tables will appear displaying a log of historical values describing what has changed and when over time.

If you have access to make changes to an NRT, click on the Edit link on the upper right hand side of the summary box.