Qualification details

FDF50110 - Diploma of Food Processing (Release 3)


Usage recommendation:
The Deleted usage recommendation was implemented on 13 June 2017 to describe training components that have no replacement. Enrolments in training components and statements of attainment or qualifications issued before 13 June 2017 are valid. For any components marked as deleted after 13 June 2017, the applicable transition/teach-out periods apply. For specific questions regarding the enrolment, delivery or issuance of a statement of attainment/qualification, please contact your training regulator.
DeletedDeleted from FDF10 Food Processing17/Dec/2018
Supersedes FDF50103 - Diploma of Food Processing30/Jan/2011

Release Status:
ReleaseRelease date
3 (this release) 06/Sep/2012
(View details for release 2) 04/Nov/2011
(View details for release 1) 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
BSBCOM502B - Evaluate and review complianceEvaluate and review compliance Elective
BSBCOM503B - Develop processes for the management of breaches in compliance requirementsDevelop processes for the management of breaches in compliance requirements Elective
BSBCUS501C - Manage quality customer serviceManage quality customer service Elective
BSBFIM501A - Manage budgets and financial plansManage budgets and financial plans Elective
BSBMGT502B - Manage people performanceManage people performance Elective
BSBMGT515A - Manage operational planManage operational plan Elective
BSBMGT516C - Facilitate continuous improvementFacilitate continuous improvement Elective
BSBMKG501B - Identify and evaluate marketing opportunitiesIdentify and evaluate marketing opportunities Elective
BSBOHS503B - Assist in the design and development of OHS participative arrangementsAssist in the design and development of OHS participative arrangements Elective
BSBPMG510A - Manage projectsManage projects Elective
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SchemeCodeClassification value
ANZSCO Identifier 133512 Production Manager (Manufacturing) 
ASCO (occupation type) Identifier 3991-11 Primary Products Inspector 
ASCED Qualification/Course Field of Education Identifier 0303 Process And Resources Engineering 
Qualification/Course Level of Education Identifier 421 Diploma 
Taxonomy - Industry Sector N/A Food Processing Industry,Food Processing Sales,Small Business 
Taxonomy - Occupation N/A Food and Production Manager 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 133512 Production Manager (Manufacturing) 02/Sep/2011 
ASCO (occupation type) Identifier 3991-11 Primary Products Inspector 02/Sep/2011 
ASCED Qualification/Course Field of Education Identifier 0303 Process And Resources Engineering 02/Sep/2011 
Qualification/Course Level of Education Identifier 421 Diploma 31/Jan/2011 
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Modification History

September 2012: Replacement of superseded imported Units.

November 2011: Updates to imported Units, minor edits.


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

  • Baking (including large scale production of cakes, pastry, bread 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  This Qualification targets those in senior management, technician or similar roles within food processing industries. It provides extensive skill and knowledge of industry management functions and environment, and the ability to take responsibility for workplace systems.

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:

  • FDF40110 Certificate IV in Food Processing
  • direct entry
  • relevant vocational training and/or work experience.

Pathways from the Qualification  

After achieving this Qualification, candidates may undertake a relevant Advanced Diploma Qualification.

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

Diploma of Food Processing 

The following table contains a summary of the Employability Skills as identified by the food processing related 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 :


  • Complete a range of workplace documentation and records.
  • Select 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 people at all levels of the organisation in a professional manner.
  • Select and apply documentation, communication and interpersonal strategies when dealing with internal and external clients.
  • Select communication methods according to priority, cost and audience needs.
  • Analyse and apply technical information.
  • Analyse data and information to determine implications for work operations.


  • Lead cooperative work relations with people of different ages, gender, race or religion.
  • Provide leadership.
  • Determine performance required to meet internal and external customer needs.
  • Manage organisational processes and provide problem solving support to others.
  • Facilitate team achievements.


  • Investigate problem causes and implement corrective strategies.
  • Identify and address potential and actual problems associated with work operations or in achieving work outcomes.
  • Identify environmental features, regulations, insurance requirements, legal requirements and other 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.
  • Analyse food safety practices.

Initiative and enterprise

  • Determine information gathering requirements to monitor work processes and procedures.
  • Determine quality and other indicators of work.
  • Identify efficient production processes.
  • Determine and act on situations requiring further information or problem solving.
  • Implement continuous improvement processes.
  • Provide leadership in the workplace.
  • Implement business development processes.

Planning and organising

  • Identify hazards and implement appropriate hazard control measures.
  • Demonstrate time management skills.
  • Determine resource requirements.
  • Determine work timelines and output targets.
  • Optimise work processes..
  • Conduct business planning processes


  • Analyse implications of relevant acts and regulations on work practices.
  • Monitor work operations and identify and act on any quality and performance issues.
  • Manage own time to meet deadlines.
  • Determine workplace procedures and instructions.
  • Conduct work reviews to determine improvement requirements.


  • Develop learning opportunities.
  • 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 skill and knowledge.


  • Select computer software applications to perform work operations.
  • Work with technology safely and according to workplace standards.
  • Help others use technology efficiently and safely.
  • Ensure readiness and operational efficiency of workplace technology.

Packaging Rules

This Qualification requires the achievement of thirty  (30 ) Units of Competency in accordance with the following rules.

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

Six  (6 ) Core Units 

Twenty four  (24 ) Elective Units 

Elective selection must include :

  • One (1) Group A elective Unit
  • One (1) Group B elective Unit
  • Eight (8) Group C elective Units and Units not previously selected from Group A and B (up to a total of 8 Units).
  • Eight (8) Specialist and Cross Sector Units packaged at Group C in FDF40110 Certificate IV in Food Processing

Six  (6 ) remaining elective Units may be selected from :

  • Groups A, B, C and D elective Units listed below
  • Units packaged at Certificate III or IV in Food Processing (maximum of 5)
  • Units packaged at Certificate II in Food Processing (maximum of 5)
  • A maximum of 5 Units from any nationally endorsed Training Package and accredited course that are packaged at Certificate II level (maximum 2 Units), Certificate III level (maximum 2 Units), Certificate IV level (maximum 3 Units), Diploma or Advanced Diploma level (maximum 3 Units)

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


Complete the following six (6) Units.


Implement the food safety program and procedures


Monitor the implementation of quality and food safety programs*

FDFFS2001A Implement the food safety program and procedures


Report on workplace performance


Apply raw materials, ingredient and process knowledge to production problems


Describe and analyse data using mathematical principles


Implement and monitor environmentally sustainable work practices



Complete a minimum of one (1) Group A elective Units.


Identify, assess and control OHS risk in own work


Manage OHS processes


Complete a minimum of one (1) Group B elective Units


Operate interrelated processes in a production system


Operate interrelated processes in a packaging system


Select a minimum of eight (8) Group C elective Units


Manage supplier agreements and contracts


Design and maintain programs to support legal compliance*

FDFFS2001A Implement the food safety program and procedures

FDFFS3001A Monitor the implementation of quality and food safety programs

FDFOHS4002A Maintain OHS processes

FDFTEC3001A Participate in a HACCP team

MSAENV472B Implement and monitor environmentally sustainable work practices


Manage and evaluate new product trials


Manage utilities and energy for a production process


Evaluate and review compliance


Develop processes for the management of breaches in compliance requirements


Manage people performance


Manage operational plan


Facilitate continuous improvement


Manage projects


Perform basic statistical quality control


Manage people relationships


Develop competitive systems and practices for an organisation


Analyse and map a value stream


Apply statistics to operational processes


Develop quick changeover procedures


Determine and improve process capability*

MSS404052AApply statistics to operational processes


Develop and manage sustainable energy practices


Develop and manage sustainable environmental practices



Manage quality customer service


Manage budgets and financial plans


Identify and evaluate marketing opportunities


Assist in the design and development of OHS participative arrangements


Ensure team effectiveness


Facilitate change in an organisation implementing competitive systems and practices


Manage relationships with non-customer external organisations


Manage workplace learning


Facilitate holistic culture improvement in an organisation


Develop a communications strategy to support operations


Manage competitive systems and practices responding to individual and unique customer orders


Develop a Balanced Scorecard


Introduce competitive systems and practices to a small or medium enterprise


Apply cost factors to work practices


Undertake root cause analysis


Apply statistics to operational processes


Design a process layout


Develop a levelled pull system for operations and processes


Optimise cost of product or service


Undertake value analysis of product or process costs in terms of customer requirements


Analyse cost implications of maintenance strategy


Manage 5S system in an organisation


Develop the application of enterprise control systems in an organisation


Determine and establish information collection requirements and processes


Develop a documentation control strategy for an organisation


Facilitate the development of a new product*

MSS404052AApply statistics to operational processes


Develop a proactive maintenance strategy


Adapt a proactive maintenance strategy to the process operations sector*

MSS405081A Develop a proactive maintenance strategy


Adapt a proactive maintenance strategy for a seasonal or cyclical business*

MSS405081ADevelop a proactive maintenance strategy