^

 
 

Qualification details

FDF40311 - Certificate IV in Food Science and Technology (Release 3)

Summary

Usage recommendation:
Superseded
Mapping:
MappingNotesDate
Is superseded by and equivalent to FBP40418 - Certificate IV in Food Science and TechnologyUpdated to meet Standards for Training Packages.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
3 (this release) 06/Sep/2012
(View details for release 2) 01/May/2012
(View details for release 1) 04/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 columnEssentialSort Table listing Units of Competency by the Essential column
FDFAU4001A - Assess compliance with food safety programsAssess compliance with food safety programs Elective
FDFAU4002A - Communicate and negotiate to conduct food safety auditsCommunicate and negotiate to conduct food safety audits Elective
FDFAU4003A - Conduct food safety auditsConduct food safety audits Elective
FDFAU4004A - Identify, evaluate and control food safety hazardsIdentify, evaluate and control food safety hazards Elective
FDFCH4001A - Carry out sampling and interpret tests for cheese productionCarry out sampling and interpret tests for cheese production Elective
FDFCH4002A - Produce acid-coagulated soft cheeseProduce acid-coagulated soft cheese Elective
FDFCH4003A - Produce a range of rennet-coagulated cheesesProduce a range of rennet-coagulated cheeses Elective
FDFCH4004A - Produce acid - heat coagulated cheeseProduce acid - heat coagulated cheese Elective
FDFFS2001A - Implement the food safety program and proceduresImplement the food safety program and procedures Core
FDFFS3001A - Monitor the implementation of quality and food safety programsMonitor the implementation of quality and food safety programs Core
Items per page 10 | 20 | 50 | 100
Displaying items 1 - 10 of 72

Classifications

SchemeCodeClassification value
ANZSCO Identifier 351000 Food Trades Workers 
ASCO (occupation type) Identifier 451 Food Tradespersons 
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 Food Safety Systems Officer,Production Line Supervisor 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 351000 Food Trades Workers 12/Apr/2012 
ASCO (occupation type) Identifier 451 Food Tradespersons 12/Apr/2012 
ASCED Qualification/Course Field of Education Identifier 0303 Process And Resources Engineering 12/Apr/2012 
Qualification/Course Level of Education Identifier 511 Certificate IV 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

September 2012: Replacement of superseded imported Units.

April 2012: Minor typographical corrections.

Description

This Qualification provides a senior technical level occupational outcome in food processing and supporting functions and covers a range of food related industries including but not limited to:

  • general food processing
  • meat
  • seafood
  • poultry including chicken meat and egg processing
  • dairy processing
  • confectionery
  • beverages
  • baking and cereals.

Job roles 

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 role requires technical skills and knowledge in the science and technology that support food processing.

Job titles may include:

  • food technologist
  • production line manager
  • quality systems coordinator
  • food safety systems officer
  • product development team member
  • processing systems coordinator
  • environmental systems officer (food processing).

Additional Qualification advice 

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

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:

  • direct entry
  • relevant vocational training and/or work experience.

Pathways from the Qualification 

After achieving this Qualification, candidates may undertake FDF50311 Diploma of Food Science and Technology.

Licensing/Regulatory Information

There is no direct link between this Qualification and licensing, legislative and/or regulatory requirements. However, 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

Employability Skill 

Industry/enterprise requirements for this Qualification include: 

Communication

  • Complete workplace documentation and records.
  • Use a range of communication technologies to support work operations.
  • Develop work instructions, specifications and procedures.
  • Demonstrate effective and appropriate communication and interpersonal skills when dealing with people.
  • Communicate with all team members in a professional manner.
  • Demonstrate effective and appropriate documentation, communication and interpersonal skills when dealing with internal and external clients.
  • Use most appropriate communication method given priority, cost and audience needs.
  • Access, interpret and apply technical information.
  • Use written materials and personal presentations to convey information.

Teamwork

  • Work cooperatively with people of different ages, gender, race or religion.
  • Liaise with and provide support to other team members.
  • Demonstrate leadership skills.
  • Identify and manage performance required to meet internal and external customer needs in own work and team work.
  • Manage organisational processes and provide problem solving support to others.
  • Contribute to team efforts in solving problems and making changes.

Problem solving

  • Investigate problem causes.
  • Identify, rectify or report potential and actual problems associated with work operations.
  • Identify factors which may affect the product or service to be provided.
  • Use material and process knowledge to solve problems.
  • Identify hazards and suggest control measures.
  • Monitor food safety practices and resolve issues.
  • Implement food safety procedures in the workplace.
  • Analyse data and information to determine implications for work operations.
  • Demonstrate a systematic approach to problem solving.

Initiative and enterprise

  • Gather and analyse feedback on products, processes and procedures.
  • Assess quality and other indicators of products.
  • Source information to provide background to decision making.
  • Support achievement of efficient production processes.
  • Determine and act on situations requiring further information or problem solving.
  • Assist in the implementation of continuous improvement processes.
  • Provide leadership in the workplace.

Planning and organising

  • Identify hazards and implement appropriate hazard control measures.
  • Demonstrate time management skills.
  • Source and prepare materials and resources and ensure availability to support work operations.
  • Schedule and sequence work to maximise safety and productivity.
  • Plan for production and organise processing through a knowledge of process control.
  • Plan and organise the collection of data.
  • Optimise work processes.

Self-management

  • Interpret and apply relevant acts and regulations.
  • Keep the work area clean and tidy at all times.
  • Monitor own work and work of team and identify and act on any quality issues.
  • Manage own time to meet deadlines.
  • Implement and monitor workplace procedures and instructions.
  • Manage work time to incorporate investigations, data collection and reporting into work flow.

Learning

  • Implement learning activities as appropriate to ensure achievement of specified work requirements.
  • Be supportive, assertive and use interpersonal skills to encourage workplace learning.
  • Identify own training needs and seek skill development if required.
  • Gather feedback to own work to assess effectiveness in meeting objectives and integrate information into own practice.
  • Assess work data and information to identify areas for improved performance.
  • Maintain currency of industry skills and knowledge.
  • Maintain technical knowledge through reading, research and professional conversations.

Technology

  • Select and use computer software applications to support research, analysis of findings and reporting.
  • Work with machines and workplace technology safely and according to workplace standards.
  • Help others use technology efficiently and safely.
  • Ensure readiness and operational efficiency of workplace technology.
  • Apply high-level technical skills in chemical and biological analysis techniques.
  • Integrate technology into existing production processes.

Packaging Rules

This Qualification requires the achievement of twenty (20)  Units of Competency in accordance with the following rules.

Total Units must include a minimum of twelve (12) Units coded FDF or MTM. 

Twelve (12) Core Units 

Eight (8) Elective Units  

Elective selection must include: 

  • Three (3) elective Units from Group A
  • Two (2) elective Units from Groups A or B.

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
  • A maximum of 3 Units from any nationally endorsed Training Package or accredited course that are packaged at Certificate III level, Certificate IV level or Diploma level.

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

CORE UNITS 

Complete all twelve (12) core Units.

FDFFS2001A

Implement the food safety program and procedures

FDFFS3001A

Monitor the implementation of quality and food safety programs*

FDFFS2001A Implement the food safety program and procedures

FDFFS4001A

Supervise and maintain a food safety plan

FDFFST4002A

Monitor the development and implementation of a food QA system

FDFFST4004A

Perform microbiological procedures in the food industry

FDFFST4007A

Establish operational requirements for a food processing enterprise

FDFOHS4002A

Maintain OHS processes

FDFOP2015A

Apply principle of statistical process control*

FDFOP2061A Use numerical applications in the workplace

FDFTEC4003A

Control food contamination and spoilage*

FDFFS3001A Monitor the implementation of quality and food safety programs*

FDFFS2001A Implement the food safety program and procedures

FDFTEC4007A

Describe and analyse data using mathematical principles*

FDFOP2015A Apply principle of statistical process control*

FDFOP2061A Use numerical applications in the workplace

MSAENV472B

Implement and monitor environmentally sustainable work practices

MSL974003A

Perform chemical tests and procedures

GROUP A: TECHNICAL ELECTIVES 

Select a minimum of three (3) elective Units from Group A.

Scientific principles and laboratory operations 

MSL974004A

Perform food tests

FDFOP2061A

Use numerical applications in the workplace

FDFFST4010A

Apply sensory analysis in food processing

FDFFST4011A

Apply the principles of nutrition to food processing

FDFTEC4009A

Identify the physical and chemical properties of materials, food and related products

Food quality and safety 

FDFAU4001A

Assess compliance with food safety programs

FDFAU4002A

Communicate and negotiate to conduct food safety audits

FDFAU4003A

Conduct food safety audits

FDFAU4004A

Identify, evaluate and control food safety hazards

FDFFS4002A

Supervise and verify supporting programs for food safety

Food processing 

FDFFST4001A

Apply food processing technologies

FDFFST4003A

Apply digital technology in food processing

FDFFST4005A

Document processes and procedures for a food product

FDFFST4006A

Apply food preservation technologies

Manufacturing systems 

FDFPPL4005A

Establish process capability*

FDFOP2015A Apply principle of statistical process control*

FDFOP2061A Use numerical applications in the workplace

FDFTEC4007A Describe and analyse data using mathematical principles

FDFTEC4002A

Manage controlled atmosphere storage

FDFTEC4004A

Apply basic engineering principles to food processing*

FDFOP2030A Operate a process control interface

FDFTEC4007A Describe and analyse data using mathematical principles*

FDFOP2015A Apply principle of statistical process control*

FDFOP2061A Use numerical applications in the workplace

FDFTEC4011A

Participate in product recalls*

FDFFS3001A Monitor the implementation of quality and food safety programs*

FDFFS2001A Implement the food safety program and procedures

MSS402080A

Undertake root cause analysis

MSS403010A

Facilitate change in an organisation implementing competitive systems and practic

MSS403013A

Lead team culture improvement

MSAPMOPS401A

Trial new process or product

MSAPMSUP390A

Use structured problem solving tools

Environment  

FDFFST4012A

Apply water management principles to the food industry

Packaging and labelling 

FDFFST4008A

Preserve food in cans or sealed containers

FDFFST4009A

Label foods according to legislative requirements

FDFTEC4008A

Apply principles of food packaging

GROUP B: INDUSTRY SPECIALISATION ELECTIVES 

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

Meat processing 

MTMCOR202A

Apply hygiene and sanitation practices

MTMCOR404A

Facilitate hygiene and sanitation performance

MTMP402B

Implement a Meat Hygiene Assessment Program

MTMP404B

Apply meat science

MTMPS411C

Monitor a meat preservation process

MTMPS412C

Monitor and overview the production of processed meats and smallgoods

MTMPS414B

Monitor and overview the production of Uncooked Comminuted Fermented Meat (UCFM)*

MTMCOR202A Apply hygiene and sanitation practices

MTMCOR404A Facilitate hygiene and sanitation performance

MTMPSR407A

Assess and evaluate meat industry requirements and processes

MTMPSR408A

Specify beef product using AUS-MEAT language

MTMPSR409A

Specify sheep product using AUS-MEAT language

MTMPSR410A

Specify pork product using AUS-MEAT language

Dairy processing 

FDFFST4020A

Implement and review the processing of market milk and related products

FDFFST4021A

Carry out sampling and testing of milk at receival

FDFFST4022A

Implement and review the preparation of milk for processing

Confectionery manufacture 

FDFFST4030A

Implement and review the processing of chocolate and sugar-panned products

FDFFST4031A

Implement and review the processing of aerated confectioneries

FDFFST4032A

Implement and review the production of gums and jellies

FDFFST4033A

Implement and review the production of chocolate products

FDFFST4034A

Implement and review the processing of chocolate

FDFFST4035A

Implement and review the processing of high and low boil confectionery

FDFFST4036A

Implement and review the processing of confectionery products

Poultry industry processing 

FDFFST4040A

Identify and implement product safety and quality for chilled or frozen poultry product manufacturing

FDFFST4041A

Identify and implement product safety and quality for cooked poultry product manufacturing

FDFFST4042A

Identify and implement product safety and quality for egg-based product manufacturing

Cheese production 

FDFCH4001A

Carry out sampling and interpret tests for cheese production*

MSL973001A Perform basic tests

FDFCH4002A

Produce acid-coagulated soft cheese

FDFCH4003A

Produce a range of rennet-coagulated cheeses

FDFCH4004A

Produce acid/heat-coagulated cooked cheese

MSL973001A

Perform basic tests

Other sectors 

FDFFST4050A

Identify and implement product safety and quality for processing of fruit, vegetables and other produce

FDFFST4051A

Identify and implement product safety and quality processes for fish and seafood products

FDFFST4052A

Implement and review the manufacturing and processing of edible fats and oils

FDFFST4053A

Implement and review manufacturing, packaging and testing of beverage products

FDFFST4054A

Identify and implement product safety and quality for manufacturing of cereal products